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Category : Regional Cuisine Recipes
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Okra with Tomatoes and Onions Recipe

2 lb Fresh young okra

3/4 lb Onion; sliced thickly

6 tb Olive oil

3 Garlic cloves; halved

1 lb Tomatoes; skinned & sliced

Salt and black pepper 1 Lemon (juice only)

Wash okra. Cut off any hard stems and dry okra thoroughly. Heat oil in large saucepan and fry onions with the halved garlic cloves until slightly soft, transparent, and golden. Add okra and continue to fry until slightly softened. Add the sliced tomatoes and saute for a few min. longer. Season to taste with salt and pepper. Cover with water, bring to a boil and simmer until the okra is very tender, usually about 1 hour. Squeeze in the lemon juice and cook for a further 15 min. (If using canned okra, cooking time will be much shorter. Serve hot or cold. If to be served cold, allow to cool in the saucepan before turning out into a serving dish. Recipe from "A Book of Middle Eastern Food" by Claudia Roden. Alfred A. Knopf, 1972. Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.



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Recipe of the Day:


(Fri April 19th, 2019)

French Dip

Ingredients
3poundchuck roast, trimmed
2cupwater
1/2cupsoy sauce
1teaspoonrosemary, dried
1teaspoonthyme, dried
1teaspoongarlic powder
1eachbay leaf
3-4eachpeppercorns
8eachfrench rolls, split

Directions:

Place roast in a slow cooker. Add water, soy sauce, and seasonings. Cover and cook on high for 5-6 hours or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve beef on rolls.


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