![]() ![]() ![]() What I am asked most commonly is how they compare to green beans. More typically consumed in Asia, long beans are a heat loving plant that is great for growing in southern summers. They are also known as yardlong beans, asparagus beans, snake beans, and a host of other names. This is a traditional recipe with ground beef, but your imagination is the limit! What the heck are long beans, anyway? I have not tried this, but if you are feeling adventurous, turn that big zucchini into a zapple (mock apple) pie. Try my recipe for Whole Wheat Chocolate Zucchini Muffins. What to do with a bigger than average zucchini? Big zucchinis are ideal for all kinds of baking. In my defense, it does seem to go from petite to enormous in the blink of an eye, especially in the heat of summer when everything is growing at an alarming rate. Sometimes the zucchini gets away from us. Usually we toss it with olive oil and roast it in a hot oven, but I also enjoy it in curry and stewed with tomatoes. Randy and I both love okra, so we’ve had no problem eating our way through our fair share. You can also make refrigerator pickles! I chose this recipe from The Spruce Eats because if you scroll down to the bottom you’ll see several other great okra recipes. Just chop the okra into pieces and freezer in zipper bags. I freeze okra to use in the winter in soups, stews and gumbo. Like other divisive vegetables, it is a boon to some and the bane of others. When it is in season, we put a lot of it in the CSA. It needs hot weather to flourish and thrives in high humidity that keeps the night time temperatures up. Unless it is frozen, it has to be eaten very fresh to be any good at all. Top the couscous with the okra stew and garnish with more chopped cilantro if desired.Okra is one of those very seasonal vegetables. Bring back to heat, add the butter and fluff with a fork while toasting the couscous. When water starts to boil, add couscous and remove from heat. In a saucepan, bring water to a boil with olive oil and salt. Lower heat to simmer, cover, and cook until the okra is very tender, 25-35 minutes. Allow the carrots to simmer in the tomatoes for at least 15 minutes before you add the okra. ![]() Heat the oil in a large frypan over medium heat and add the mustard seeds fry for about 2 minutes, or until they begin to splutter and pop.Īdd the onions and the spice mixture and continue to cook for another 2 minutes.Īdd the tomatoes and carrots, stir to coat well. In a small bowl, combine the turmeric, chili powder, cumin, ground coriander, salt, lemon juice and chopped cilantro (the mixture will still be fairly dry). 2 carrots, peeled and cut into medallions.1 pound okra (washed and trimmed but not cut).1 can of whole tomatoes, or 2 large tomatoes, diced.2 tbsp finely chopped fresh cilantro leaves.I read on another food blog that if you left them whole they wouldn’t get so slimy, so I decided, with the help of this blog, to try that and make an indian inspired stew to have over couscous. I had found these at the farmers market and wanted to do something a little different. New Orleans does wonderful things with okra, but I haven’t seen them used in very creative ways in Charleston, the usual fried okra is what is most common here. Of course okra is everywhere in the South, farmers markets, supermarkets, on the menu at restaurants, they were brought to North America from Africa during the slave trade. Not a vegetable that you can easily find in Italy, and definitely not one used in the Italian kitchen. At an Ethiopian restaurant in Rome I ordered a dish with “African zucchini”, the waitress wanted to confirm that I knew what these zucchini were, and though I wasn’t sure, I ordered it anyway and was so pleasantly surprised that African zucchini was really okra. ![]()
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