OKRA STEW WITH SPINACH & CARROTS
Warm and comforting on cold fall or winter evenings, but also packed full of nutrition, this Okra Stew is a tasty one-pot dish that will leave you feeling satisfied.
Provided by Savory Thoughts
Categories Main Course
Number Of Ingredients 17
Steps:
- Chop the onions, carrot, garlic, and parsley. Set aside.Over medium high heat in a skillet, add the oil. Once heated, add the carrots and onions. Cook for 5 minutes. Add the okra. Stir and cook for about 25 minutes. Use the spoon to mash the okra as they become tender.Cover with a lid and continue cooking for 10 minutes. Stir to avoid sticking at the bottom, and continue to mash with the spoon. This process should take about 5 minutes.Cover and cook for additional 10 minutes.Remove the cover, and add in the tomato paste. Stir well to combine. Then add ½ cup of water.
- While mixing, add in the spinach a little at time until you have used half of the spinach bag. Add in 1 ½ cups of water. Cover and allow to cook for about 10 minutes to allow the spinach to wilt.Uncover, stir and add in the remaining spinach. Next, add in the parsley and garlic. Add in the remaining 2 cups of water. Cover and cook for about 10 minutes.
- After 10 minutes, uncover, stir, and add in the spices, cayenne pepper, and vegetable paste. Stir well, then add the slurry.Cover to simmer over medium heat for an additional 15 minutes over medium heat. Serve over white rice or with yellow yams.
Nutrition Facts : ServingSize 8 People, Calories 218 kcal, Carbohydrate 27 g, Protein 6 g, Fat 11 g, SaturatedFat 2 g, Sodium 851 mg, Fiber 10 g, Sugar 10 g, UnsaturatedFat 9 g
BEEF AND OKRA STEW
Provided by Kardea Brown
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over high heat. Sprinkle the beef with salt and pepper (about 1/2 teaspoon of each). Add the beef to the hot oil along with the beef bouillon, onion and garlic and cook until the beef is seared, about 5 minutes; reduce the heat to medium. Continue to cook, stirring, until the beef is browned, about 3 more minutes. Remove the beef to a plate and set aside.
- Stir the tomato sauce, beef stock, tomato paste, ginger, sugar, 1 teaspoon freshly cracked pepper and 1 cup water into the pot. Bring to a boil; season with additional salt. Return the beef to the pot and add the okra. Reduce the heat to low and simmer until the okra is tender, 25 to 30 minutes. Add additional stock or water if the stew is too thick; the okra will thicken the stew as it cooks.
SOUTHERN OKRA BEAN STEW
When this spicy stew's simmering on the stove, my family has a hard time waiting for dinner. It's much like a thick tomato-based soup with a hearty mix of okra, brown rice and beans. Everyone leaves the table feeling satisfied—and eager to have it again soon. —Beverly McDowell, Athens, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 11 servings (4 quarts).
Number Of Ingredients 14
Steps:
- In a large Dutch oven or soup kettle, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Add the rice, beans, tomato sauce and okra. Simmer, uncovered, for 8-10 minutes or until the vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 198 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 926mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 7g fiber), Protein 8g protein.
MEDITERRANEAN-STYLE OKRA RECIPE
Okra and tomatoes prepared Mediterranean-style with onions, garlic, hot peppers, warm spices and a splash of lime juice. This quick-cooked vegan okra stew is the perfect combination of savory, tangy, and just a little bit spicy. You can use 1 or 2 jalapenos, depending on how spicy you like your food. And if you need it a little more tangy, add more lime juice!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
- Add the okra and sautee for 5 to 7 minutes over medium-high heat.
- Season with kosher salt, black pepper and spices. Toss to coat.
- Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
- Remove from heat and serve over rice or with warm pita bread.
Nutrition Facts : Calories 111.8 kcal, Sugar 6.8 g, Sodium 132.3 mg, Fat 4.2 g, SaturatedFat 0.6 g, Carbohydrate 18.3 g, Fiber 6.2 g, Protein 4.3 g, ServingSize 1 serving
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love