MUCH MALIGNED OKRA

Can you say "mucilaginous"?  (It means sticky like glue).  That is the word I found being used to describe okra, also sometimes known as lady's fingers, gombo, gumbo, quibombo, bhindi, and bamies.  Well, really folks!! Who would EVER want to eat the veggie if you call it some big yukky word like that?!  Here is some friendly info about it:

Okra is related to cotton, hibiscus and hollyhock. It is tall - 6 ft or more - and is an annual tropical herb cultivated for its edible green seed pod.  It has beautiful heart shaped leaves and large, yellow, hibiscus-like flowers. The seed pods are 3 - 10 inches long, tapering, usually ribbed, and they grow upside down on the plant - meaning they reach for the sky instead of dangling from branches like most veggies.   Okra grows very fast when the weather gets hot, and it is a very beautiful plant - even if you don't want to eat it you might like to grow it for interest in the garden. (hint:  if you do grow it for looks, be sure to try the burgundy types - they have the most unusual appearance)

Okra probably came from Ethiopia and eventually spread throughout North Africa and the rest of the world.   Likely it was brought to the western hemisphere by slaves from Africa who were transported to the Caribbean.  The slaves passed on how to cook with okra and the Louisiana Creoles really took to it!   Gumbo - oohh, boy that is some kind of good!

Okra is a vegetable worthy of some appreciation (yes, it is, too!)  It can be used to thicken soups and stews.  It can also be cooked as a stand-alone veggie or in combination with other vegetables, such as tomatoes.  My personal favorite was always black-eye peas with okra.

When shopping, purchase young, tender but firm pods. They should snap easily in half. Look for a rich green color. Avoid pods that are dull and dry looking, blemished or limp.

When picking, choose young pods - about 3-4 inches in length.  As the pods mature they toughen up too much for eating - after which time they are sometimes used to make rope or even paper!!

Fresh okra does not store well (does not do well in refrigeration) so use within 2 or 3 days at most and try to store it in the warmest part of the fridge.  Do not wash until ready to use, or it will become slimy - AND - the more you cut it up, the slimier it will become.

Oh, and do not use aluminum cookware (discoloration).

Okra is excellent sautéed or fried. Very young, tender pods can be sliced, dipped in egg, breaded with corn meal and fried and can also be steamed, baked, pickled, boiled or stewed.  It cooks fairly quickly so be careful not to overcook it.

Not everyone likes okra - the slimy, sticky part can be a deterrent.  For those who can get past that, okra is a very pleasant addition to your list of veggies. It is a good source of vitamin C and A, also B complex vitamins and calcium, low in calories and a good source of dietary fiber.  It is iron-rich, a great blood builder.

MY BLACK-EYED PEAS WITH OKRA

3 cans cooked black-eyed peas
1 box frozen whole okra
1/2 medium onion, very thinly sliced
salt and pepper to taste
1 Tbsp canola oil (we used to put bacon drippings in it)

Note:  You can use 2 boxes of the frozen okra if you
have enough dinner guests that actually like it :)

Place all ingredients in saucepan, cover and simmer until okra is fork-tender.  Cut off tops of okra after serving.

PUMPKIN BREAD PUDDING

Somebody asked me for this - I forgot who it was, sorry.  So I am posting it for the world.  I found it online somewhere, so I do not take credit for the recipe - only for how well my own may turn out!  Besides, mine are ad lib most of the time, depending on what is available. :)
Love,
Ve

PUMPKIN BREAD PUDDING

1      cup packed brown sugar

1      teaspoon ground cinnamon

1/2   teaspoon ground nutmeg

3      cups milk

1      teaspoon vanilla

1      can (15 ounces) pumpkin (not pumpkin pie mix)

3      eggs

6      cups bread cubes

1/2   cup currants

1/2   cup chopped pecans

16    pecan halves

        Cream or ice cream, if desired

Heat oven to 350ºF. Grease bottom and side of springform pan, 10x3 inches.  Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding.  Bake 50 to 60 minutes or until knife inserted in center comes out clean. Let stand 10 minutes; remove side of pan. Serve warm with cream. Refrigerate any remaining pudding.

Homemade Energy Bars

For a high protein snack that is easy to carry with you, try these out!  You can add your favorite nuts or dried fruit too.

1 c honey
1 c peanut butter
1 c carob powder
1 c sesame seeds
1 c sunflower seeds

1. Heat honey until warm, then add peanut butter slowly, until just mixable.

2. Stir in remaining ingredients and press into oiled 8 by 8 inch pan.

3. Chill for 1 hour. Cut into 25 small squares. Keep in fridge for up to 1 month; freeze indefinitely.


Source:  Women's Health Magazine (womenshealthmag.com)

White Bean Chili

Made some yesterday to take to friends - boy was it good!   it can be made completely vegetarian or with chicken.  For my friends, I added the chicken.

White Bean Chili
1 pound bag of small white beans
1 can Rotel tomatoes
1 medium onion
Chili powder
Garlic powder
Chives
Salt
2 small or 1 large can mushroom stems and pieces OR
1/2 pound chicken tenders, thawed.

Cook beans in 6-8 cups water until tender, remove from heat and allow to sit an hour or so to allow the liquid to thicken up a little.

Chop onion and brown in a small amount of canola oil.  Add to beans.

Either chop mushrooms and add to beans OR brown chicken tenders in same skillet after onions have been removed, chopping the chicken to small pieces as it cooks.  Add to beans.

Add in Rotel tomatoes and all seasonings.  Simmer 15 minutes to allow flavors to blend.

Olive Salad

A.k.a. heaven in my mouth...mmmm....

Simple to make, this is the stuff that fills that turkey (or ham) muffaletta at your local sandwich parlor.  Since I discovered how easy it is to make, I do it often.  I like mine on pumpernickel bread with a white cheese and with or without meat.   Yuuum, yum!

Quick Olive Salad

3 15-oz cans of black olives, coarsely chopped.
1 10 to 12-oz jar of spanish-style green olives with pimientos, chopped.
Italian salad dressing to taste.
Parmesan cheese, optional.

Drain all olives, chop if needed and mix together.  Add salad dressing to taste, being generous enough for some liquid to stand in the bottom.  Add parmesan if desired.  Refrigerate for 12-18 hours to allow flavors to mingle.

When adding to sandwich, do not stint.  Load as much as the bread will hold, making sure to bring up some of the liquid fats from the bottom of the bowl to dress the bread.  Layer with cheeses, meats, etc.

YUM!