Thursday, August 24, 2006
A Good Southern Meal
On Saturday when I went to the Farmers' Market, I got okra. Well, I used that to make stewed okra and tomatoes. It's been sitting in my refrigerator all week, and I finally used it tonight. I also made corn bread and put it in my grandmother's cornstick molds as well as a small cast iron skillet. For some reason my camera is not working (AGAIN!), so I don't have pictures of the corn bread. I'll try again later for that. In the mean time, I'll talk about the okra.
For some strange reason I like the slimy quality of okra. I know, call me strange, but I like it!!!Although this recipe was good, the okra didn't quite get soft and slimy enough for me. This may be because I used fresh tomatoes rather than canned diced. So, today while I cooked the cornbread and my fish, I "stewed" the okra and tomatoes some more. I think tomorrow I'm taking cornbread and okra stuff for lunch. Mmmm.
Stewed Okra and Tomatoes
1 lb fresh okra, washed and cut
2 fresh tomatoes, diced
1/2 green bell pepper, diced
2 cloves garlic, sliced
1 onion, diced
1 T oregano
Heat saute pan. Spray with cooking spray. Cook onion until translucent (3 minutes). Add okra, pepper, and garlic. Cook for 5 minutes. Add tomatoes and spices. Cover and simmer for 20 minutes (I increased this time from 10 minutes because it wasn't enough for me. If you want more or less, adjust the time as you desire.).