Spicy Okra with Tomatoes -- 3 stars
I mentioned this dish in my last post, and here's a *very* quick review of the spicy okra with tomatoes side dish. It's a very quick review because it was a very simple recipe and I don't have very much time now to write. I found a recipe on www.allrecipes.com and made some changes to it, to result in the following recipe:
Spicy Okra With Tomatoes
Makes 12 side-dish type servings
Ingredients
1 tsp olive oil
3 cloves garlic, minced
1 small onion, minced
3/4 tsp cayenne pepper
1/2 green bell pepper, minced
1 lb frozen sliced okra
2 -15 oz can diced tomatoes, drained (maybe 1 1/2 cans, actually, depending on how much you like red/tomatoes)
salt and ground pepper to taste (about 1/4 to 1/2 tsp each)
Directions
The original recipe called for a mixture of diced tomatoes and stewed tomatoes. I'm not sure why, and even though I made the original recipe with both types of tomatoes, I don't know that it was worth the effort to buy stewed tomatoes, when i usually have diced tomatoes on hand. Also, there weren't nearly enough tomatoes in the original recipe (and I don't even like tomatoes), so I bumped up the tomato amount to 2 cans. The original recipe was also waaaaay too spicy, and I like spicy stuff! Taking down the red pepper from 1 tsp to 3/4 tsp, and increasing the amount of tomatoes, should fix this problem.
I like my final version of the recipe quite well. I can envision serving this with several different meals as a tasty side dish. Although I didn't enjoy the orignal recipe that much, it was a great starting point for something I will enjoy a great deal.
Spicy Okra With Tomatoes
Makes 12 side-dish type servings
Ingredients
1 tsp olive oil
3 cloves garlic, minced
1 small onion, minced
3/4 tsp cayenne pepper
1/2 green bell pepper, minced
1 lb frozen sliced okra
2 -15 oz can diced tomatoes, drained (maybe 1 1/2 cans, actually, depending on how much you like red/tomatoes)
salt and ground pepper to taste (about 1/4 to 1/2 tsp each)
Directions
- Sautee the garlic, onion, and cayenne pepper in the oil over medium heat. Stir until fragrant.
- Stir in the green pepper. Cook until tender, about 5 minutes.
- Stir in the okra and allow to cook for 5 minutes more
- Stir in the diced tomatoes. Sprinkle on the salt and pepper.
- Reduce heat to medium-low and simmer until all vegetables are tender, about 5-8 minutes
The original recipe called for a mixture of diced tomatoes and stewed tomatoes. I'm not sure why, and even though I made the original recipe with both types of tomatoes, I don't know that it was worth the effort to buy stewed tomatoes, when i usually have diced tomatoes on hand. Also, there weren't nearly enough tomatoes in the original recipe (and I don't even like tomatoes), so I bumped up the tomato amount to 2 cans. The original recipe was also waaaaay too spicy, and I like spicy stuff! Taking down the red pepper from 1 tsp to 3/4 tsp, and increasing the amount of tomatoes, should fix this problem.
I like my final version of the recipe quite well. I can envision serving this with several different meals as a tasty side dish. Although I didn't enjoy the orignal recipe that much, it was a great starting point for something I will enjoy a great deal.