Heritage and Okra Stew

As I was trolling recipes on the internet this week, after a trip to the Farmer's Market and my purchase of a pound of fresh cut okra pods, I started thinking about ethnicity, heritage and okra. I love okra just about any way you can prepare it. Being raised in the South, we added it to soup and gumbo, and of course cut into discs and then deep- fried (the only way I could interest my girls in okra, when they were young-- and that was only after telling them it was like eating popped corn!). Okra is known by many other names in many other cultures. I know of at least two: bammies and lady fingers. One of my very favorite ways of eating okra is a stew of okra, corn, and tomatoes. One always knew, when that combination started showing up on the dinner table, or on the menu of a home-cooking restaurant, that those three crops were in from the fields. I digressed and got carried away. Thanks readers, for the indulgence. Back to this week, when I was looking at a Greek Food Blog this week, there it was, a very similar dish. I am not Greek, but really guys, I was amazed at just how similar the recipe was. The only difference: in the Greek dish, potatoes were added, where we always used corn. So, there was an ah ha moment and the small red skinned potatoes were added with the corn and we loved it. We're not all that different after all, are we? Good food always finds itself onto the table, no matter who you are, where you are or where you came from.

Okra, Corn and Tomato Stew

2 medium yellow onions, sliced thin
1/4 cup olive oil
1/2 cup parsley, chopped
1 lb of okra, stems removed, trimmed
1/2 cup plum tomatoes, hand-crushed, or use one 15 oz can tomatoes broken up
3-4 cloves of garlic, sliced
5-6 allspice berries
2 cups of vegetable stock (chicken stock works too)
salt and pepper to taste
6-8 small red potatoes, leave skin on if you like
2 ears cooked or uncooked corn, kernels cut from the cob, or a small can of whole niblets

1. In a pot over medium-high heat, saute onion slices in olive oil for 5 minutes or until they are sweated. Cover,
reduce the heat to medium and and simmer for approximately 10 minutes.
2. Add okra, corn, crushed tomatoes, parsley, garlic, allspice and vegetable stock and bring to a boil.
Adjust seasoning with salt and pepper, if needed.
3. Cover, reduce to a simmer and cook for about twenty minutes.
Add potatoes (whole) and continue to simmer, until potatoes are fork tender,about 20-30 minutes


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More Salad to feed the addiction

I am now hopelessly addicted to two salads. I was busy posting about the Sesame Cilantro Vermicelli Salad, when Dana was posting about Quinoa with Grilled Zucchini, Chickpeas, and Cumin. I read the ingredients and how the spices get warmed in oil until fragrant and knew I was hooked---just-like-that! Add the fact that I had all of the ingredients on hand and know that this delight was on the dinner table, er belly by nightfall. I love Quinoa. It is so healthy and easy to prepare. Combined with zucchini and chick peas and you have got yourself a mighty fine complete meal, as is. So satisfying and beautiful as a stand alone, or if you must have more, serve it as a side. At dinnertime we ate it warm, but the next day, we ate it chilled, would you believe for breakfast? I know, without a doubt that a fried egg would be a wonderful addition. I am so glad Dana posted this recipe, check her post.



Quinoa with Grilled Zucchini, Chickpeas, and Cumin
Serves 6-8
Dana says she cut this out of a magazine, possibly Bon Appetit, Gourmet, or Food and Wine
Quinoa generally needs to be rinsed before using so it is not bitter. If you buy Bob’s Red Mill brand, it does not need to be rinsed.

1 15-oz can chickpeas, drained (if you don't like chick peas, try subbing with another firm bean)
3 tbsp. fresh lemon juice
5 tbsp. olive oil, divided
2 garlic cloves, peeled
2 tsp. cumin seeds
1 tsp. tumeric, divided
1 tsp. smoked paprika, divided
2 cups water
1 cup quinoa, rinsed well and drained
1 tsp. kosher salt
1 1/2 pounds zucchini, trimmed, quartered lengthwise
1 1/2 tsp. ground cumin
4 green onions, thinly sliced
1/4 cup chopped fresh Italian parsley
Combine chickpeas and lemon juice in a large bowl. Add 3 tbsp. oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.
Heat 1 tbsp. oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 tsp. tumeric, and 1/2 tsp paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer,stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 20 minutes.
Meanwhile, prepare barbecue (medium-high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tbsp. oil. Sprinkle with ground cumin, 1/2 tsp. tumeric, and 1/2 tsp. paprika. Toss to coat evenly.
Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10-12 minutes. Transfer to work surface. Cut crosswise into 1/2-inch pieces. Add zucchini, green onions, and parsley, then chickpea mixture to quinoa. Toss to blend. Season to taste with salt and pepper.
(Can be made up to 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)



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Simple Abundance--give thanks for the bounty we are about to receive

Gene planted green beans this year. Does that make him Gene and the Beanstalk? So far, so good, as the photos confirm. I don't think it will be too long for the blossoms and subsequent beans to appear. I am a bit impatient though, so I bought beans at Costco to try this recipe. My report to you: try it, I liked it. The beans retain some of their crunch; the combination of soy sauce (sweet) and crushed red pepper (hot) give it Asian flair and flavor.







Spicy Green Beans
Adapted from the Paupered Chef


2 tablespoons soy sauce
1 tablespoon white vinegar
2 teaspoons sugar
1/2 teaspoon red pepper flakes
2 tablespoons canola oil
3/4 pound green beans
4 scallions, diagonally sliced
2 shallots, minced
3 medium cloves of garlic, minced
1 teaspoon of Sriracha Hot Sauce (more or less depending on your tolerance level)

*Note-Make sure everything is prepped and ready to go before tossing anything in the pan. It will take just a few minutes to cook everything. It will go by quickly.
1 .Combine the soy sauce, white vinegar, sugar, Sriracha and red pepper flakes in a bowl and whisk until combined.
2. Mince the garlic, and cut the scallions
3. Place the iron skillet over high heat for at least 5 minutes.
4. When everything is chopped and ready, toss in the oil, swirl until it coats the bottom of the skillet, and add the green beans. Cook until they are tender, about 4 minutes, stirring every 30 seconds or so. It will look like you’re murdering them, but be patient. It will work.
5. Dump in those neatly cut scallions and shallots and cook about another 4 minutes, stirring every 30 seconds.
6. Add the garlic and cook just until it becomes fragrant; add the soy sauce mixture. Cook for another 20 seconds or so, and then turn off the heat, and plate.

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Still on a salad or veggie kick

I love this time of the year. The weather is perfect for outdoor activities, not too hot. It makes a person want to be outside, not inside cooking. These recipes, when prepared and lounging in the fridge, allow you more time to spend outdoors. I love that! They are very handy to have around and if you can talk your mate into grilling, you've got it made in the shade!

Tomato and Cucumber Salad


Combine and place in a bowl, mason jar, or zip-lock baggie:

4 medium tomatoes, sliced
2 medium cucumbers, peeled and sliced thin
2 medium yellow onions, peeled and sliced thin and separated into rings

In a small bowl, whisk the following:

2 Tablespoons apple cider vinegar
1/4 Cup Olive Oil
2 Tablespoons Sugar
1 Teaspoon salt
1/2 Teaspoon black pepper
2 Teaspoons minced fresh Parsley

Pour the dressing over the veggies. Store in fridge. and allow flavors to develop. May be served cold or at room temperature.


RED QUINOA SALAD adapted from Tea and Cookies

Serves two

1 cup organic red quinoa
2 cups water
1 1/2 cup daikon radish in medium dice, or 6 radishes chopped in a medium dice
Half a small red onion, cut into a small dice
1 large tomato, or equal amount of cherry tomatoes (1 cup) chopped
3/4 cup crumbled goat cheese
2 tbs. capers, chopped coarsely
2 tsp chopped fresh oregano (could use fresh parsley, or skip entirely)
1 tbs Dijon mustard
4 tbs red wine vinegar
1/3 cup olive oil
Salt and pepper to taste

Bring the water to a boil and pour the dry quinoa in, cook for until all the water has absorbed and the quinoa is done—about 15-20 minutes (you can also cook quinoa in a rice cooker). Let the quinoa cool and then toss with all the salad ingredients except the cheese. Whisk the mustard and vinegar together until smooth, begin to drizzle olive oil in, whisking constantly, until the mixture begins to emulsify. Add salt and pepper to taste. Pour dressing over salad, toss to mix, adjust seasonings. Fold cheese in carefully


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Can You Say Cruciferous?

We all know the health benefits of certain vegetables. Broccoli and cauliflower are loaded with vitamins and minerals and are low in calories. Eating nature's bounty raw is a great way to obtain the vitamins and minerals that cooking diminishes. Everyone knows to eat healthy, but a lot of us don't apply our knowledge. The marinade in this recipe is popping with garlicky, dilly flavor. Tomatoes and mushrooms pretty it up and offer their health benefits as well. Leftovers are equally delicious to snack on. To Your Health: Marinated Veggies. Check out the other great ideas for speedy, healthy meals over here at Gelskitchen No Time To Cook.




Marinated Veggies

1 Cauliflower, cut into bite sized pieces
1 Bunch Broccoli, cut into bite sized pieces
1 carton Baby Bella Mushrooms, sliced
1 carton Cherry Tomatoes ( I use Roma Italian, sliced thin, about 4)

Marinade:
1 cup Cider Vinegar
1 1/2 cups Canola Oil, or EVOO
1 Tablespoon Dill Weed (dried)
1 Tablespoon Accent (optional, and I usually leave it out)
1 Tablespoon Sugar
1 teaspoon each granulated garlic powder, black pepper, and salt

Wash and prepare the veggies. Place in a large bowl. Mix the marinade ingredients together and pour over the veggies. Mix until the veggies are coated with the marinade. You may serve immediately, but flavors actually improve the next day.


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Vegetable Tian

I have made this many times and it is delicious. Because it is so colorful and pretty, it is eaten with the eyes first, especially for someone who loves vegetables. I wish I could remember which cookbook to credit. It was one that I checked out of the public library. If you will give me a little more time, I may remember. Hmmm...


 Vegetable Tian

6 Tbsp. extra-virgin olive oil

1 leek, white and pale-green parts only, quartered lengthwise, rinsed well, and cut into 1/4 inch slices (1-1/2 cups)

1 garlic clove, minced

Coarse salt and freshly ground pepper, to taste

1 zucchini, unpeeled, very thinly sliced (1 cup)

1 yellow squash, unpeeled, very thinly sliced (1 cup)

2 plum tomatoes, very thinly sliced (3 cups)

1 small Italian eggplant, very thinly sliced (1 cup)

1/4 cup dry white wine, such as Sauvignon Blanc

1 Tablespoon chopped fresh oregano

Grated parmesan, for serving

Preheat oven to 375 degrees. Heat 3 tablespoons olive oil in a large skillet over medium heat. Add leek and garlic, season with salt and pepper, and cook until soft, about four minutes. Spread in a 9 inch gratin or round baking dish.

Arrange vegetables on leek in slightly overlapping circles, alternating zucchini with squash, tomatoes, and eggplant. [This is the point at which you would stop, if you were making this in advance; just cover with foil and refrigerate overnight. The eggplant may brown a bit but it will get brown when you bake it anyway.]Top with wine, 1 tablespoon oil, oregano, salt, and pepper. Bake 30 minutes. Drizzle with remaining oil. Bake until vegetables are tender, 30 minutes more. Serve with Parmesan. Read more!