Okra zucchini stew3/11/2024 ![]() ![]() ![]() Maybe someday, every drawer in my apartment won't crammed with recipes. Little by little, I am pulling out the ones I've made and loved and posting them here. I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. So, while I think I eat and cook just about everything, I do have friends who think I'm picky-just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). In my own cooking I try to use organics as much as possible I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I cooked with my Mother, who had a set repertoire, but taught me many basics. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. *The oil in this dish could easily be left out and the onion and pepper could be parboiled in broth making this an FP dish.I have always loved to cook. As a side dish a 1 cup serving is plenty so you will have 4.53 carbs in one serving of this recipe. 14.12 total plus 4 net carbs gives you a total of 18.12 carbs. This dish contains 2 total cups of tomatoes which is 14.12 plus one half of a medium onion contains 4 net cabs. 1) Tomatoes are considered fp in moderation but with 1 cup having 7.06 grams of carbs the serving size does need to be considered. In case you’re unfamiliar with it, Creole is usually a milder version of Cajun cooking spice wise, but just as flavorful. From my husband “You know I’m not a fan of okra, but that was good!” Then from my daughter I got, “That was the least slimy okra I’ve ever eaten.” – That’s because it isn’t at all slimy in this dish! All okra comments from the peanut gallery aside this dish is a really tasty Creole side. I served this to my a couple of my toughest okra critics and got better reviews than I expected, what with their negative bias against my beloved okra. Oh and also a new account for Instagram lovers I’m trying my hand at that media now too so click over and follow me there if you’d like. You can also leave comments on this blog or reach me for easier access on my FB Page, so be sure and follow me there and on Pinterest. To receive all my latest recipes as they are posted be sure and leave your e-mail address in the field on the top left of this post. I know that isn’t the case everywhere so here is the basic version of this dish and it is as good a recipe as I have eaten in any restaurant. Although it is a favorite of mine I have really never made it a lot in the past, because it is just so accessible around here. ![]() I don’t know about the rest of the country, but here in East Texas just an hour West of Louisiana, if you go into a diner with a steam table or family style eating you will typically find some version of this Creole Style Stewed Okra and Tomatoes. I’m just sorry I didn’t weigh in on this one earlier since I’ve been a lifelong okra fan even back when okra wasn’t cool :). Since I know you’re all anxiously awaiting the next OKRA recipe here’s my contribution in the form of Creole Style Stewed Okra And Tomatoes. ![]()
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