okra

[Ja. Jewel]

Re: okra

Thanks all for the suggestions,,,,guess I will try thr recipe with calalloo substituted for spinach & no file and see what happens. I know that I used to love Campbells Chicken Gumbo soup as a kid, but also sure it probably had no nutrition whatsoever, just because it was canned soup....will try making it with fresh okra. you have to know what JA. men say it is good for because it is slimy, right?....same as rootsdrink, Irish Moss, doctor fish, and goathead soup (mannish wata) and probably many more that I'm forgetting....good for the back & performance...fact or fable....who knows??

[Tulip]

Re: okra

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Ja. Jewel</div><div class="ubbcode-body">Tulip, look at the recipe I posted &amp; tell me what you think of it... </div></div>


The recipe looks fine for the most part. Where they said add file, I would add some of the okra. Again, they serve the same purpose which is thickening. File does not reheat well at all though.

Also, that's too many tomatoes. I don't like for my gumbo to be red but brown. I usually just add a can of rotel or even just regular stewed tomatoes.

I like seafood in my gumbo too and usually add shrimp, crab, and the rest of the okra and a little corn towards the end. The gist of thing is that is versatile and you can use any meat that suits you. If legend holds true, it came about as a way to get rid of all the leftovers.

But for the most part, I say you have a solid recipe there.

This is how I like for mine to look at the end:

[Sprat]

Re: okra

Now the pickling sounds delicious Seveen. I am big fan of spicy pickles and green beans and peppers. I think that would definitely be a great way to have them.

[Tulip]

Re: okra

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Ja. Jewel</div><div class="ubbcode-body">Since I don't have spinach available, maybe I could use calalloo....what do you think?...also have not seen lemons around for awhile, nor limes either, for that matter....think it's essential?....wnat kind of goya seasoning?, don't have that either. Can I substitute some sort of Jamaican seasoning? </div></div>

I think the calalloo and okra would taste great. You got two of my favorite foods in one pot. I think the essential thing in what I mixed up might have been the lemon and garlic, but even though your dish would not be the same, it still would sound good. The goya seasoning I used is the one with the red top. I do not think that is essential. I think any Jamaican seasoning you normally like even if it just pimento would work.

But if you find those ingredients, you've got to try it. I'm going to do it again and next time with rice and some nice baked snapper.

[Tulip]

Re: okra

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Sprat</div><div class="ubbcode-body">Now the pickling sounds delicious Seveen. I am big fan of spicy pickles and green beans and peppers. I think that would definitely be a great way to have them. </div></div>

I love pickled okra too. I have never made it myself though. But if she's got so many of them, that does sound like a great option too.

Well Sprat, I been looking at your yummy pics in those other threads. So since it seems like nobody is going to ask or either everybody else already knows, what is the link to your site?

[Tulip]

Re: okra

You know it's hard to write a recipe when you just cook by sight and feel. I can tell you the ingredients but could not begin to state the quantities. That was weird, but this recipes does appear to have the ratios correct.

Succotash

2 cups of lima beans
1 teaspoon of salt
2 medium tomatoes, diced
2 cups of okra, cut up
3 tablespoons of oil or butter
3 cups of corn

Instructions:

Wash the beans in cold water. Next, place them into a 2 quart pot, cover the beans with water and add salt. Let the limas cook over low heat until tender, about 30 minutes. Add a little water if needed, all of the water should be gone once the limas are cooked. Add the tomatoes, okra and oil or butter. Stir in the corn. Cook slowly for 15 minutes, then remove from the heat and let it stand for 15 to 20 minutes.

I also add some of the Goya Seasoning to this and some ground black pepper. In the time that I have been responding, I have decided it is the tumeric that I like most in that Goya.

With this one as well, I'd say use the seasonings that you want to taste. It took me a year to make curry chicken to my satisfaction because I was overly concerned with how every was telling me to season the chicken. I like seasoning salt. Once I added that, it was on!

[Seveen]

Re: okra

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Tulip</div><div class="ubbcode-body">You know it's hard to write a recipe when you just cook by sight and feel. I can tell you the ingredients but could not begin to state the quantities. That was weird, but this recipes does appear to have the ratios correct.

Succotash

2 cups of lima beans
1 teaspoon of salt
2 medium tomatoes, diced
2 cups of okra, cut up
3 tablespoons of oil or butter
3 cups of corn

Instructions:

Wash the beans in cold water. Next, place them into a 2 quart pot, cover the beans with water and add salt. Let the limas cook over low heat until tender, about 30 minutes. Add a little water if needed, all of the water should be gone once the limas are cooked. Add the tomatoes, okra and oil or butter. Stir in the corn. Cook slowly for 15 minutes, then remove from the heat and let it stand for 15 to 20 minutes.

I also add some of the Goya Seasoning to this and some ground black pepper. In the time that I have been responding, I have decided it is the tumeric that I like most in that Goya.

With this one as well, I'd say use the seasonings that you want to taste. It took me a year to make curry chicken to my satisfaction because I was overly concerned with how every was telling me to season the chicken. I like seasoning salt. Once I added that, it was on! </div></div>

that is the recipe my mom used to make

and served it over rice!

[Sprat]

Re: okra

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Tulip</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Sprat</div><div class="ubbcode-body">Now the pickling sounds delicious Seveen. I am big fan of spicy pickles and green beans and peppers. I think that would definitely be a great way to have them. </div></div>

I love pickled okra too. I have never made it myself though. But if she's got so many of them, that does sound like a great option too.

Well Sprat, I been looking at your yummy pics in those other threads. So since it seems like nobody is going to ask or either everybody else already knows, what is the link to your site? </div></div>

That recipe looks great Tulip...will have to give that a try.
The link to my site :

http://jsprat.wordpress.com/

I actually started the blog..after realizing I had a passion for photography...and food was the obvious choice to start with. Since then I have been cooking to try and capture great pics.... It's just a fun hobby.

[Ja. Jewel]

Re: okra

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Ja. Jewel</div><div class="ubbcode-body"><div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Ja. Jewel</div><div class="ubbcode-body">Anybody ever try anything like this?...sounds kinda good, except I have no gumbo file &amp; no chance of getting any....don't know how important it is since I've never cooked gumbo before....Seveen, do you know anything about this?....or anybody that knows about southern cooking? </div></div>

Can't believe that I didn't paste the recipe I was looking at...duh!??...let me try again: A chicken gumbo recipe from DocDonald.
Ingredients:

* 2 tbsp Vegetable shortening
* 2 tbsp Flour,all-purpose
* 2 Onions,finely chopped
* 1 Green bell pepper,fine chop
* 5 cups Warm chicken broth
* 8 Tomatoes,peeled/chopped
* 1/2 lb Okra,cut into 1/4&quot; pieces
* 1 1/2 tbsp File' Gumbo
* 1/2 cup Uncooked rice
* 2 Ribs celery,chopped
* 1 tsp Salt
* 1/2 tsp Pepper
* 1/4 tsp Thyme
* 1 Bay leaf
* 1 Broiler-fryer chicken,cooked

Preparation:
In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined).

Add onions and bell pepper; cook until onion is translucent, about 5 minutes.

Slowly add warm broth; stir until broth reaches a boil.

Add tomatoes, okra, rice, celery, salt, file' gumbo, pepper, thyme and bay leaf; bring to a boil.

Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.

Stir and cook, covered, 20 minutes longer.
Serves 6.

What do you think about that recipe?....I'm totally clueless when it comes to okra, but would like to make some nice dishes since we have so much! </div></div>


I just finished making this recipe with a few changes...used 4 slices of turkey bacon, chopped &amp; olive oil to saute it &amp; the onion &amp; sweet pepper....also added 2 chopped garlic cloves &amp; 1 whole scotch bonnet, chopped to the mix. Used 1 can whole plum tomatoes, broken up, instead of fresh tomatoes, which I didn't have. Only used 1/2 a chicken cause that's all I had....It came out great!!....more like a thick soup than a stew, maybe because I only used 1/2 chicken....spicey &amp; nice!!....I left the okra whole &amp; added it with 10 min. cooking time left.

[Seveen]

Re: okra

i want to see a picture

this licking the screen is helping me lose weight - lol

[Ja. Jewel]

Re: okra

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Seveen</div><div class="ubbcode-body">i want to see a picture

this licking the screen is helping me lose weight - lol

</div></div>

He he he! Too much of it gone already, sorry!...hubby actually liked it &amp; I put rice in it, which he had never had in soup or stew before &amp; I was told that is not the way to cook rice (but I didn't tell him I was doing it, just put it in as per the recipe directions....also, no cock soup mix....first time I've ever seen him agreeably eat soup without it!....so I guess I scored!

[tuffstuff]

Re: okra

It sound nice!!! RRay woulda call it a stoup. Neva thought the rice would have enuf time to cook w/out the other stuff getting boiled out (mi did think ppl put cooked rice inna dem soups). well done jewel!

[Ja. Jewel]

Re: okra

Thank you Tuffstuff! ....still have more okra to deal with though....maybe will try the fried next. Guess I could always take it to the market &amp; swap it with our favorite vendor for something I use more of, like tomatoes!

[Tulip]

Re: okra

Sprat you got skills with the camera and in the kitchen. I am impressed. Be sure and take a picture when you try the succotash.

@ Seveen, that's comfort food isn't it? And yes, you must have rice lol.

@ Ja_Jewel, I am glad your gumbo came out tasty. I often use whole okra in greens mainly so those who don't want none have an easier time. I feel inspired by you so I might give it a try in gumbo using the smallest ones.



<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Sprat</div><div class="ubbcode-body">That recipe looks great Tulip...will have to give that a try.
The link to my site :

http://jsprat.wordpress.com/

I actually started the blog..after realizing I had a passion for photography...and food was the obvious choice to start with. Since then I have been cooking to try and capture great pics.... It's just a fun hobby. </div></div>

[Sprat]

Re: okra

Thanks Tulip...it has been fun to play around with and learn, and I will definitely take a pic of the succotash when I do it!