4/5/2023 0 Comments Stewed okraHowever, there are so many other delicious ways to enjoy this sweet vegetable. Many of us, especially long-time Southerners, are used to okra in one form: fried. Recipes that do not take up a lot of time, but still pack a full punch of flavor are my very favorite kinds! Additionally, if only one skillet is required that is even better! My Stewed Okra and Tomatoes recipe checks all those boxes, and even more than that, it is a healthy Southern side! All you need to make this delicious dish is bacon, tomatoes, okra, and an onion! That is IT!! This Yummy Stewed Okra & Tomatoes recipe does just that! It makes a perfect side dish and is a great addition to any potluck or family gathering. Not only are summertime veggies fresh, but they are also so flavorful! My favorite kinds of summer recipes are the ones simple enough to let all that gorgeous summer produce shine. In the summertime, there is a beautiful abundance of fresh vegetables. This recipe calls for only four ingredients, is ready in 15 minutes, and is packed full of fresh summer flavor! He always catches everything on the fly to keep the little dog from getting it.” To read more pick up the August 2014 issue of North Texas Farm & Ranch.My Yummy Stewed Okra and Tomatoes are a healthy and delicious Southern side. There is always two dogs laying there waiting for this time get a free meal. When we close at night I usually take the leftovers and table scraps and throw them out the back door. When he asked for a second helping of stewed okra she said, “I recently stewed more okra that we could serve that day. When he got a no for an answer he said, “There’s a little café on the left as you go north through town that has pretty good home cooking.” Continuing he said, “The last time the wife and I ate there the waitress, who was also the owner, brought us a big plate of black eyed peas, little new potatoes, corn on the cob, stewed okra fresh from the garden and cornbread.” One of them asked if the other had ever eaten at a little café across the Red River at Ryan, Okla. We sat quietly and could hear their voices from some distance talking about going out to different places to eat. Soon after we got there we could hear the noise of boat oars dipping into the water as it neared and the splash when they threw out the anchor. Many fell into the water, which served as chumming and brought in the crappie to feast on a bug dinner. The light from the lantern invited all the various kinds of flying insects to join us. We were anchored in forty foot water near the tower where the water was drawn from the lake and sent to Bowie for treatment. We had a Coleman lantern hanging from the boat out over the water. There was no moon, the skies were overcast that night–it was as dark as pitch. However it reminded me of stewed okra, being soft and slick inside.Īfter the first bite I was remanded of a story I heard many years ago while Mama and I were fishing in the Old Bowie Lake one night. I approached it cautiously but was surprised to fine that it was delicious. I have eaten a lot of fried okra and really like it but this was whole pods of okra with the caps on that had been battered and deep fried. I recently had an opportunity to eat some fried okra.
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