astrolab
VIP Member (Resident chef)
A yummy vegetarian side dish, easy to make. Taste holds up for leftovers. The use of frozen okra makes this a year-round favorite in our family.
Serve 4
Ingredients
30 ml olive oil
half large onion, chopped
2 cloves garlic, minced
0.5 green bell pepper, chopped
1 (16 ounce) can diced tomatoes in juice
0.5 g dried thyme
8 g chopped fresh parsley
0.4 g cayenne pepper
salt and pepper to taste
450/500 g frozen cut okra
Method:
1. Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat.
2. Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.
Serve 4
Ingredients
30 ml olive oil
half large onion, chopped
2 cloves garlic, minced
0.5 green bell pepper, chopped
1 (16 ounce) can diced tomatoes in juice
0.5 g dried thyme
8 g chopped fresh parsley
0.4 g cayenne pepper
salt and pepper to taste
450/500 g frozen cut okra
Method:
1. Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until limp. Add the green pepper; cook and stir until tender. Drain the tomatoes, reserving juice, and pour them into the skillet. Season with thyme, parsley, cayenne, salt, and pepper. Simmer for 5 minutes over medium heat.
2. Add the frozen okra, and pour in enough of the reserved juice from the tomatoes to cover the bottom of the pan. Cover, and cook for 15 minutes, or until okra is tender.
