![]() The whole thing comes together in about 20 minutes-making it an easy way to do something nice for yourself, even on a weeknight. Leaving the oil and brown bits behind, transfer the sausages to a dish. Allow the sausages to sear and brown on all sides for 3 to 4 minutes, stirring occasionally. Cut the sausages into 1-inch segments and add to the pot. I drizzle the vegetables with a tangy tahini dressing, loaded with lemon juice, which adds a bright, acidic finish.The entire meal is quick to prepare, because you’re only briefly searing the vegetables, browning the endives but not cooking them all the way through, which leaves a nice texture, as well as bitterness and crunch, that’s delightful alongside the lamb. In a large heavy pot or Dutch oven, heat oil over medium. For me, that means patronizing a grocery store that carries grass-fed meat, where a butcher can verify that the animal was not raised on an all-grain diet and stuffed with antibiotics.To round out this springtime dish, I add some more spring produce-seared endives and asparagus-which I garnish with fresh mint (a nod to my parents, who would always add mint jelly when lamb was served). All you have to do is sprinkle them with salt and pepper and pop them into a hot skillet to cook and you’re on your way to a filling meal.Cooking for yourself is an act of self-care, so buy the highest quality ingredients you can afford. If you’re feeling only a little peckish you can cook just a couple, or if you’re famished, you can have four or five chops (I always ask the butcher to chop them individually so they’re about an inch thick). Mediterranean Okra and Tomato Stew: Okra is stewed with tomatoes and onions throughout the Middle East and in Greece.When I’m in a meat-eating frame of mind and cooking solo, I turn to lamb chops because they’re delicious, easy to prepare, and, because of their size, ideal for a dinner for one. Okra, Avocado and Tomato Salad With Chili and Lime Juice: This lively combination is inspired by a favorite MexicanĪlgerian Okra, Potato and Tomato Tagine: Make this stew in any sort of heavy casserole, but an earthenware tagine works Turkish Chicken and Okra Casserole: Okra stewed with lamb or chicken is a Turkish staple. Roasted Okra: When okra is roasted, there’s no need to marinate it in salt and vinegar. Here are five new ways to give okra a second chance. Let the mixture simmer for about 20 minutes on low heat, stirring. Pour the water and tomatoes into the pan, stir to combine then cover with a lid and bring to a boil. Add the okra, salt, pepper, paprika to the skillet and cook for an additional 7- 8 minutes. Cover and cook, stirring occasionally, until okra is tender and liquid has consistency of thin gravy, 25 to 30 minutes (gravy will thicken. Cook for about 4-5 minutes, stirring occasionally until softened and fragrant. Increase heat to high and bring to simmer. Stir in okra, lemon juice, and remaining 1¼ cups water. There’s even a variation onĬactus salad with okra as the star. Add tomato and cook, scraping browned bits from bottom of saucepan. ![]() Some of her recipes roast or stew the whole okra, while others call for sliced okra. Martha builds on her Mediterranean okra experience with a variety of new ways to prepare okra. Some regional cooks dry okra in the sun after salting it. Marinating it for an hour to make it less, well, slimy. But then I learned how cooks in the eastern and southern Mediterranean treat this popular vegetable: They cook it whole, after tossing it with salt and vinegar and 1 hour Rating 5 (114) Notes Read 12 community notes Tender chicken, stewed tomatoes and spices that warm without too much heat: This stew is exactly what you want on a cold day. Until lately, I hadn’t been a fan of okra. Melt the butter in a heavy skillet and add the tomatoes, onions, bell peppers, and sugar. Slice the tomatoes into rounds or dice them. Boil for 1 minute, quickly drain, and drop into a bowl of very cold water. One of them was Martha Rose Shulman, until she discovered several Mediterranean dishes with okra. Bring a pot of water to a boil and add tomatoes. What’s notīut okra has more than its share of critics, who complain it gets slimy when cooked. My first okra tasting was at a Texas barbecue joint, where the okra was rolled in cornmeal and fried. Okra is one of those foods you either love or hate, depending on your first experience with it.
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