In a 10 inch iron skillet or heavy pan, heat olive oil and add onions, bay leaves, thyme, basil, and red pepper flakes. 2 cups small okra pods, left whole or 1/4-inch-thick rounds.(may use frozen or canned whole kernel, drained) 4 ears corn, remove kernels, about 2 cups.3 large fresh ripe, tomatoes seeded and chopped.1 green bell pepper, seeded and finely diced.1/2 teaspoon each thyme, red pepper flakes and basil.1 large onion, thinly sliced into rounds.2 tablespoons each butter and canola oil.Vine ripen tomatoes and fresh bell peppers add to the richness of this dish. The okra should be young, not longer than 2 inches. Serve this Carolina favorite over a bowl of long-grain rice with a piece of hot cornbread. Return blanching water to a boil after each batch of vegetables is blanched and replenish water if necessary. Note: Blanching water and ice water bath may be used over and over again. Freeze for up to one year at 32☏ or below. Pack okra into prepared freezer bags, squeeze out as much air as possible by folding the top portion of the bag over.Label and date, quart size, zip-closure freezer bags.If ice is unavailable, use several changes of cold tap water to cool the vegetables. Emerge the okra in the ice water bath for 5 min.Remove the okra from the blanching water with a slotted spoon or blanching basket.Prepare an ice water bath in a large 5 to 6 quart container or use the sink.Start timing the blanching immediately and blanch for four minutes.Drop pods into boiling water and immediately cover with a tight fitting lid. Blanch no more than one pound of okra at a time.Meanwhile, wash, and trim of stems of okra pods, leaving caps whole.In a blanching pot or large pot with tight fitting lid, bring about 5 quarts of water to a rolling boil.Okra that is at peak quality for eating is best for freezing. Avoid pods longer than 2 to 2-1/2 inches long. Since freezing does not improve the quality of any vegetable, it is important to start with fresh green pods. Follow the procedure outlined below for successful home freezing. Unblanched okra will quickly become tough and suffer huge nutrient, flavor and color loss during freezing. Okra must be blanched before freezing, as with all vegetables. Okra has a subtle taste, similar to the flavor of eggplant.įreezing is the best method for long term home storage of okra. Aside from gumbo, okra compliments tomatoes, onions and corn, shellfish and fish stock. Okra exudes a unique mucilaginous juice which is responsible for its thickening power in the famous Louisiana Creole gumbo dish. Protein 1.52 grams Carbohydrates 5.76 gramsįolic acid 36.5 micrograms Calcium 50.4 mg
Nutrition Facts (1/2 cup sliced, cooked okra) NOTE: Drink GREEN TEA WITH IT - that shrinks tumors The acid in the tomatoes cuts the slime of okraĪdd okra and splash of water to lightly steam Toss okra in oil and grill for about 10 min till blackened and crunchy
These suggestions may be more palatable … Nearly 10% of the recommended levels of vitamin B6 and folic acid are also present in a half cup of cooked okra.
The other half is insoluble fiber which helps to keep the intestinal tract healthy decreasing the risk of some forms of cancer, especially colorectal cancer. Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. Nearly half of which is soluble fiber in the form of gums and pectins. Okra is a powerhouse of valuable nutrients.
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