1 c (150 g) sweet red peppers, sliced into 1 inch piecesIn a sauce pan, heat 1 tablespoon of oil until smoking. Add the peppers and fry quickly until nicely colored, stirring as needed. Add more oil and the onions and okra. When the onions soften, add the tomatoes with their juice. Add salt. Bring to a fast simmer and cook until the okra is just tender. Do not overcook. Adjust seasoning. Serves six.
1 medium yellow onion, coarsely diced
1 lb (500 g) young okra pods, trimmed and cut into rounds
1 14.5 oz (425 ml) can diced fire-roasted tomatoes (Muir's™ is good)
vegetable oil
salt and pepper to taste
What's hot on Dr Daddy Cooks?
- Kosher-Style Deli Corned Beef
- Baked Flounder and Rice
- Meatballs, Peppers, Mushrooms, and Onions in a Tomato Sauce (for Pasta)
- Chicken and Rice, Italian style
- Roasted Brussels Sprouts
- Ingredient: Using Steam to Hard Cook Eggs
- Improvised Steamer for Plates and Shallow Bowls
- Fajitas
- Stuffed Pan-Grilled Pita
- Kielbasa, Cabbage, and Potato Boil
Thursday, November 6, 2014
Okra Stew
At a recent late-Summer trip to experience the harvest bounty at the huge State Farmers Market in Raleigh, we spotted tiny pods of okra harvested that morning, moist with promise. We bought a pound of those beauties. The rest was from the pantry.
Pico de Gallo
Serrano Chiles (Stock Photo)
Recorded June, 2013. This fresh salsa is called ‘Pico de Gallo’ (beak of the rooster) because the serrano pepper is fancifully likened to a rooster's beak. Serrano peppers are noticeably hotter than jalepeƱos.1 lb ripe tomatoes, choppedCombine the ingredients in a bowl and gently mix. After chilling for an hour or two, adjust the lime juice and salt. If too tart, add a bit of sugar. Keeps well in the refrigerator. Great side dish for many Mexican meals.
1 c white onion, finely minced
1/2 c sweet red pepper, finely minced
1 jalapeƱo or serrano pepper, seeds and membrane removed, finely minced
1/4 c finely chopped cilantro
1 to 2 t garlic, finely minced
2 T lime juice
1 t salt
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