Cooking Okra, A New Way

Cooking Okra, A New Way
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Cooking Okra, A New Way!


Growing up visiting my grandparents in Mississippi, they ALWAYS cooked a ton of vegetables!  I am talking, a massive amount.  My grandfather grew his own vegetables ranging from butter beans, corn, tomatoes, okra, squash, peppers, eggplant, etc.


I remember sitting with a big stainless-steel bowl, helping my grandmother shuck butter beans while we watched the Atlanta Braves play baseball.


Although I loved eating vegetables, the one vegetable I would NOT eat, was okra…unless, it was fried!  Mmmmmm…fried okra!  I could eat an entire bowl like it was popcorn.


My grandparents liked to boil their okra.  To me, that was like eating snot!  YUCK!  Fried = little pieces of heaven.




The other day Natasha and I were walking through the grocery store and saw a container full of organic okra.  So, we decided to find a new way to prepare the okra (we aren’t frying our food anymore).


The fun aspect of eating lots of vegetables is preparing them in new/different ways.  Our “ah ha” moment…we would split them in half, bake them, and then broil for a few moments to give them that toasted/fried taste.


After a quick wash, splitting them down the middle (Natasha likes the stems left on, but not I), sprinkling with olive oil/pink salt/black pepper…they were thrown in the oven.


Roughly 15-20 minutes later, we had some amazing tasting okra.  I really liked the dichotomy of the crunchiness combined with the “sliminess”. 


Give it a go, and let me know what you think!  The following pictures are the other veggies we prepared to go with the okra: yellow squash, spaghetti squash, and portabella mushrooms/onions.

Yellow Squash and okra

Spaghetti Squash

Portobello Mushrooms/Vidalia Onions

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