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Okra And Squash Recipe

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Summer Veggie Skillet - Squash and Okra with ... - Deep South Dish

A vegetable skillet meal, made from fresh summer squash, sweet Vidalia onion, with fresh okra and tomato.

Provided by: EasyRecipesCooking.com

Total time: 25 minutes

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

2 slices bacon
1-1/2 tablespoons butter, divided
1-1/2 cups chopped Vidalia or other sweet onion
3 medium summer squash, sliced about 1/4″ thick (about 4 cups)
1-1/2 cups sliced okra, fresh or frozen, thawed
1 teaspoon garlic salt, or to taste
1/4 teaspoon freshly cracked black pepper
1/4 teaspoon Creole or Cajun seasoning, or to taste, optional
1 large tomato, peeled and coarsely chopped, juices retained
1 tablespoon fresh chopped parsley, plus more for garnish
1 tablespoon fresh chopped basil, plus more for garnish

Steps:

  • Cook bacon to crisp; remove and set aside. Once cooled, chop.
  • Add 1 tablespoon butter to pan drippings and sauté onion over medium heat until tender, about 3 minutes.
  • Add squash and okra; season with garlic salt, pepper and Cajun seasoning. Cook and stir for 3 minutes.
  • Stir in tomatoes and their juices, reduce heat to low, cover and cook about 15 minutes, or to desired tenderness.
  • Add bacon, remaining butter and the herbs; gently toss, taste and adjust seasonings.

Oven-Fried Okra, Squash & Onion | Just A Pinch Recipes

What a great way to “fry” some veggies. I loved the combination of veggies and did add the potatoes. The seasonings enhance the flavor of the fresh veggies and the cornmeal/flour coating is great. Can’t wait to make this again!

Provided by: EasyRecipesCooking.com

Categories: Vegetables

Prep time: 15 minutes

Cook time: 30 minutes

Yield: 3

Ingredients:

1-2 – small squash, diced to 1/2 inch
12-17 – pieces of small okra, sliced
2 – small new potatoes, red or white, diced to 1/2 inch (optional) it’s great with or without the potatoes.
1/2 cup(s) onion chopped to about 1/2 inch pieces
1-2 – fresh jalapeno peppers, chopped (optional)
3 – handfuls of all purpose flour, add more after mixing in meal and spices if needed to cover the vegetables.
2 tablespoon(s) corn meal
1/4 teaspoon(s) garlic powder
– salt and pepper to taste
TO BAKE
– pam
– aluminum foil

Steps:

  • Preheat oven to 400 degrees.
  • Be sure to use the freshest ingredients. Add each chopped vegetable ingredient into bowl for mixing.
  • Salt, garlic powder, and pepper vegetables and stir. Throw in flour on top of vegetables, then corn meal.
  • If the vegetables aren’t sufficiently covered upon stirring, you may add more flour one tablespoon at a time until it’s all covered.
  • Place aluminum foil, shiny side up, in a sheet pan. Spray with Pam cooking spray. Remove vegetable mixture from bowl with hands and spread onto the foil in a thin layer. If there is any loose flour in the bowl, dump it into the trash instead of onto the pan.
  • Spray the top of the breaded vegetables with Pam.
  • Place into the preheated oven and bake at 400 degrees for 25-30 minutes or until brown. I stir them around about 10 minutes before they finish cooking to crispen them up better on all sides.
  • Remove from oven and serve immediately. This is good fried on the stove top also, but if you are like my family, you may be cutting back on fried foods. This is a good way to eat nice comfort foods without consuming large amounts of unhealthy fats.

Fresh Corn Saute with Tomatoes, Squash, and Fried Okra Recipe ...

Fresh Corn Saute with Tomatoes, Squash, and Fried Okra Recipe

Provided by: EasyRecipesCooking.com

Yield: Makes 4 to 6 Servings

Ingredients:

1/2 cup yellow cornmeal
1/4 teaspoon (or more) cayenne pepper
12 okra pods, cut crosswise into 1/2-inch pieces
6 tablespoons olive oil, divided
2 cups fresh corn kernels (cut from about 3 ears of corn)
6 baby green pattypan squash, each cut into 6 pieces
2 garlic cloves, chopped
1 12-ounce bag cherry tomatoes, halved (2 cups)
2 tablespoons chopped fresh cilantro
2 green onions, chopped

Steps:

  • Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
  • Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.

Fresh Corn Sauté with Tomatoes, Squash, and Fried Okra Recipe ...

Brandi Neuwirth of Cary, North Carolina, writes: “My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There’s a great farmers’ market nearby where I get lots of local ingredients like tomatoes, squash, and, of course, okra. The produce there inspired me to create this dish, which is a real taste of the South.”

Tossing the okra in cornmeal before frying creates a crisp coating, adding texture to this colorful, summery dish.

Provided by: EasyRecipesCooking.com

Total time: 30 minutes

Prep time: 25 minutes

Yield: Makes 4 to 6 servings

Ingredients:

1/2 cup yellow cornmeal
1/4 teaspoon (or more) cayenne pepper
12 okra pods, cut crosswise into 1/2-inch pieces
6 tablespoons olive oil, divided
2 cups fresh corn kernels (cut from about 3 ears of corn)
6 baby green pattypan squash, each cut into 6 pieces
2 garlic cloves, chopped
1 12-ounce bag cherry tomatoes, halved (2 cups)
2 tablespoons chopped fresh cilantro
2 green onions, chopped

Steps:

  • Mix cornmeal and 1/4 teaspoon cayenne in small bowl. Add okra and toss lightly to coat. Pour okra into sieve and shake off excess cornmeal.
  • Heat 4 tablespoons oil in heavy large skillet over medium heat. Add okra and sauté until coating is golden brown, stirring occasionally, about 6 minutes. Using slotted spoon, transfer okra to paper towels to drain; sprinkle with salt and pepper. Wipe out skillet. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add corn, squash, and garlic; sauté 2 minutes. Add tomatoes; cover and cook until squash is crisp-tender, about 5 minutes. Mix in okra, cilantro, and green onions. Remove from heat. Season to taste with salt, pepper, and more cayenne, if desired.

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