After the veggie sandwiches yesterday, I couldn’t wait to come up with something yummy for lunch today. There was one thing that I knew would be on the menu, okra!
When I was little I loved eating dinner at my grandma’s house. She lives about a mile down the road from my parents so I basically requested to eat there everyday. To this day she still makes almost all of my favorite foods: cheese grits, ham loaf, broccoli, corn, mashed potatoes, green beans, fried okra, and so much more. Her veggies always taste better than Mom’s who were steamed in the microwave. When I started learning how to cook I realized her veggies are better because of one major ingredient, butter. Not the healthiest ingredient but it does make almost everything taste pretty good. Plus she’s been cooking with it for almost 90 years and she and my grandpa are very healthy. However in the interest of preparing my meals in a nutritious way I have been seeking healthier ways to prepare food. So instead of fried okra I settled on trying roasted okra!
In the past I have never considered okra to be a very versatile vegetable but once I started brainstorming I realized there are several methods I had forgotten. Okra is great in gumbo, dried into chips, pickled, roasted, fried, baked into a casserole, etc. I love frying it but I was looking for a healthier version. Roasting it is!
Roasted Okra - Prep Time – 5 minutes, Cook Time – 15 minutes
Ingredients: Okra, Olive Oil, Garlic, Salt, and Pepper
1. Preheat the oven to 400. Wash your okra then cut off the ends.
2. Place them in your pan. Drizzle with olive oil. Add garlic, salt, and pepper to your preference.
3. Roast in the oven for approximately 15 minutes or until they start to brown and lose their rigid structure.
Source: Nutritional information per pound of okra: 95 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 8 grams carbohydrates; 4 grams dietary fiber; 9 milligrams sodium (does not include salt to taste); 2 grams protein
For the rest of the meal I made spaghetti, garlic bread, and salads.
In the above picture, the 2 okra pieces on the outsides did not cook well. They should look wrinkly and slightly burned when they’re done like the 3 okra in the middle. A little research revealed that the best okra is under 2-3 inches. Those two on the outside were too big thus explaining their stringy, hard texture. Don’t worry though, the others were delicious!
The final question…..Did David approve? Yes! If he would have let me take a picture of him smiling I would have.
Instead, here is a happy puppy!
What’s on the menu for tomorrow? Cauliflower! See you later Down Shannon Lane.