Okra & Chickpea Tagine
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This quick and easy okra and chickpea stew is full of Moroccan flavors. The name “tagine” refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don’t need to prepare this in a tagine dish—it works well in a large saucepan—but if you have one, here’s a chance to use it.
Ingredients
1 pound fresh okra, stem ends trimmed, cut into 1/2-inch pieces
10 sprigs fresh cilantro, plus more leaves for garnish
2 tablespoons extra-virgin olive oil
1 red bell pepper, finely diced
1 medium onion, finely diced
3 cloves garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground pepper
3 plum tomatoes, diced
1/2 cup vegetable broth or reduced-sodium chicken broth
3/4 teaspoon ground cumin
1 15-ounce can chickpeas, rinsed
3/4 teaspoon salt
1 teaspoon harissa (see Ingredient Note) or hot sauce, or to taste
Directions
- Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
- Tie cilantro sprigs together with kitchen string.
- Heat oil in a tagine dish set over a heat diffuser or a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
- Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in harissa (or hot sauce). Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.
Ingredient note: Harissa
Recipe courtesy of eatingwell.com
74°F; Mostly Cloudy
Easy Sausage & Okra Gumbo
Ingredients
12 ounces hot Italian turkey sausage links, removed from casings
2 teaspoons canola oil
1 large onion, diced
4 cloves garlic, minced
1 teaspoon Cajun seasoning
2 tablespoons all-purpose flour
4 cups chopped tomatoes
4 cups reduced-sodium chicken broth
2 1/2 cups fresh chopped okra
3/4 cup instant brown rice
1 bunch scallions, trimmed and sliced (optional)
Directions
- Cook sausage in a Dutch oven over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Transfer to a medium bowl lined with paper towels.
- Return the pan to medium-high heat and add oil. Add onion and cook, stirring often, until translucent, about 2 minutes. Add garlic and Cajun seasoning and cook, stirring often, until fragrant, about 30 seconds. Add flour and cook, stirring to coat the vegetables, until the flour browns, about 1 minute. Add tomatoes and cook, stirring occasionally, until they begin to release their juices, about 2 minutes. Stir in broth, cover, increase heat to high and bring to a boil.
- Return the sausage to the pan, along with okra and rice; reduce the heat to a simmer. Cook until the okra is heated through and the rice is tender, about 10 minutes. Serve sprinkled with sliced scallions, if using.
Ingredient Note: Cajun seasoning
Recipe courtesy of eatingwell.com
74°F; Mostly Cloudy
Stewed Okra & Tomatoes
Ingredients
4 ounces breakfast sausage, preferably spicy, casings removed if necessary
1 medium onion, chopped
1 pound okra (about 5 cups), sliced
3 cups chopped tomatoes (3-4 medium)
2/3 cup reduced-sodium tomato juice or water
1/4 teaspoon salt
1/2 teaspoon crushed red pepper or 1/2 minced jalapeno
Directions
- Cook sausage in a large saucepan or Dutch oven over medium heat, breaking it up as it cooks, until it is no longer pink, 2 to 3 minutes. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
- Increase heat to high; add okra, tomatoes, tomato juice (or water), salt and crushed red pepper (or jalapeno) and cook, stirring often, until bubbling. Reduce heat to a gentle simmer and cook, stirring occasionally, until the mixture is thick and the vegetables are very tender, 35 to 45 minutes.
74°F; Mostly Cloudy
Okra With Shrimp
Ingredients
1 pound okra, trimmed, washed, sliced
3 tablespoons olive oil
3 tablespoons butter
1 medium onion, coarsely chopped
1 green bell pepper; seeded and coarsely chopped
4 large tomatoes; peeled, seeded and chopped
1/2 cup dry white wine
2 tablespoons lemon juice
1 tablespoon fresh parsley, chopped
salt
black pepper
1 to 1 1/2 pounds shrimp; peeled and deveined
hot cooked rice
Preparation
Heat the oil and butter in a large skillet until the butter is melted. Add the onion and bell pepper; toss to coat evenly. Stir in the okra and cook over medium heat until the onion is translucent.
Add the tomatoes, wine, lemon juice, parsley, salt, and pepper. Simmer, stirring occasionally, until the tomatoes soften. Add the shrimp and continue cooking for 3 to 4 minutes, or until the shrimp turns pink and opaque.
Serve with hot cooked rice.
80°F; Sunny
Cajun Okra Stew
Ingredients
6 Or 7 fresh large tomatoes
1/2 cup of Lima beans
1/2 cup of Black-eye peas
2 cups of fresh sliced okra
1 Onion; chopped
3 cloves garlic; chopped
1 tablespoon Cajun seasoning
Pepper and salt to taste
2 teaspoon olive oil
Directions
Heat olive oil in a large stew pot. Add chopped onions and garlic and saute for 2-3 minutes. Add chopped tomatoes, lima beans, blackeye peas and cajun seasoning.
Bring to a boil, stir well, then reduce heat and simmer on low for 30 minutes, stirring occasionally. If the stew gets too thick add water as needed. Add sliced okra, stir well. Simmer for another 15 minutes. Serve over brown rice.
90°F; Sunny
