Snow misfire, and okra

[altivo]

Well, the four to six inches forecast for last night and this morning did not materialize. However, after the snow advisories were canceled and we were told it would clear this afternoon, it started snowing instead. And kept snowing. While the weather service kept insisting that there would be little or no accumulation, somewhere between one and two inches piled up both in Harvard and at home. Stopped now, but the next snow is due as early as Thursday.

For avon_deer:
Stewed Okra and Vegetables

3 cups sliced okra
2 cups fresh cut corn
4 large ripe tomatoes, peeled and chopped
mushrooms and diced peppers if desired
3 tablespoons melted butter or vegetable oil
salt and pepper to taste
4 slices bacon, cooked and crumbled (optional)

Thoroughly rinse okra; drain well. Combine okra, corn, tomatoes and other vegetables with butter or oil in a large skillet; season to taste, and simmer covered for 15 minutes, stirring occasionally. Sprinkle with bacon crumbles if desired. Yield: 8 servings.

Comments

[avon-deer.livejournal.com]

That does sound good. I am not sure what a cup is, but I am sure I will cope. My housemate might even like that if I put enough bacon on it.

[altivo.livejournal.com]

The cup is a volume measure of about 240 ml. A tablespoon is 15 ml, a teaspoon is 5 ml. ;D These can be critical in baking recipes, but not so much here.

[avon-deer.livejournal.com]

I'll guestimate. Thats what I normally do with stir frys.

[altivo.livejournal.com]

Oh, and the corn is sweet corn or maize, not barley. ;p

[avon-deer.livejournal.com]

Hmmm..what about oats? :D

[altivo.livejournal.com]

Not in this recipe. Oats can get pretty slimy and sticky on their own. ;p Actually you could use just about any combination of vegetables you wish, but they should all be types that will cook to your taste in that 15 minutes or less of steam. Otherwise you'll start the okra's snot producing reflex. Tomatoes seem to help reduce it, perhaps because they are acidic.

[avon-deer.livejournal.com]

I will stick to the corn. Was just pulling your leg.

Thanks for the baked cabbage rolls as well. :)

[altivo.livejournal.com]

You tried the cabbage rolls? We really like those. Hmm, I should make some again soon.

[cabcat.livejournal.com]

What does Okra taste like? I think I had it once, but not for ages.

[altivo.livejournal.com]

I believe okra originated in Africa and was brought to the US because it was a food plant familiar to Africans captured as slaves. Not a very savory history, but it took root in the south and is popular there today. It likes a long hot summer, but does pretty well even in the north if you have sun and get it planted early enough.

The part you eat is the seed pod, picked before it hardens and dries. Those are green, about 5 or 6 cm. long and 1.5 cm. thick, with ridges down the sides. Inside there are round white (immature) seeds like small peas. The entire pod is sliced, seeds and all, and fried or steamed. Good in stir fry and popular batter dipped and deep fried. The flavor is hard to describe, but I'd say it's somewhere between peas and snap beans.

[cabcat.livejournal.com]

They sound kind of like Soybeans they sound nice though, *looks around hopefully*

[altivo.livejournal.com]

Not as crunchy as soy, and they taste "greener".