Okra! Oh nokra!

[Anonymous]

Hi there,

I have been blessed with a whole lot of okra from my CSA. Other than frying it into delicious little breaded fat balls, what should I do with it?

Yes, I am the same poster who had the kohlrabi conundrum a few months back.

[Anonymous]

Ive made good chili with okra...

[Anonymous]

Gumbo?

[Anonymous]

http://www.bigoven.com/recipes/search?include_ing=Okra%2C%2C
If you have other foods you'd like to add in, go here first:
http://www.bigoven.com/recipes/leftovers

http://allrecipes.com/Search/Ingredients.aspx
to put in other things you want or don't want, click on the link above.
http://allrecipes.com/Search/Ingredients.aspx?WithTerm=&SearchIn=All&Wanted1=okra

http://www.cookstr.com/searches/new?query=okra

[Anonymous]

It is so good stewed with onions, garlic and home grown tomatoes!!

[Anonymous]

I love your subject line, but much as I love supporting local farmers and eating food grown with sustainable practices, this is precisely why I have never joined a CSA - I HATE OKRA!!!

[Anonymous]

pickle it!

[Anonymous]

Bamia!

If you google "Bamia bel Banadoura", the first result should be a Google Reader link to Claudia Roden's recipe for okra in tomato sauce from The New Book of Middle Eastern Food. I love this version served over rice; you can also make a similar stew with lamb.

Hope you find some good uses for your okra...and if you get a bunch more next week and are sick of it, post here and I'll volunteer to take extra off your hands. ;-D

[Anonymous]

freecycle!

Okra party!

Make Christmas ornaments from it??

[Anonymous]

Can't stand the stuff - one reason why I left our CSA.

[Anonymous]

I love okra, and actually have been growing it in the backyard. You wouldn't believe how much okra you get out of one plant! So after DH got sick of me frying it (I never will get tired of fried okra), I branched out. I like to put it in red beans and rice and often do the short cut Zataran's version and just throw the okra in halfway. Last night I made Indian spiced okra with tomatoes from the garden. http://allrecipes.com/Recipe/Easy-Indian-Style-Okra/Detail.aspx (highly recommend soaking in vinegar for 20 min as some of the reviews suggest). I'm trying this next http://allrecipes.com/Recipe/Okra-Gumbo/Detail.aspx

[Anonymous]

I usually "dry-fry" it. Wash it, dry it thoroughly, cut off the ends, and then slice thinly (cross-sections). Heat a little canola or vegetable oil in a large skillet, and, when it is very hot, put in the okra. It will sizzle and, with thorough cooking, even blacken. That's fine -- makes it more tasty. Sprinkle some red pepper flakes and salt over it, stir, and ... that's it. Delicious with everything from traditional Indian food (daal and rice) to fried chicken or catfish. It really shrinks in the pan, so don't worry if the pan seems overloaded at first.

Gumbo is also great, but more time-consuming. Fine Cooking mag had a couple of decent gumbo recipes a year or two ago - might try their site.

[Anonymous]

I love love love it
I bake it with some salt and pepper sometimes.
Mostly I use it in gumbo hmm

[Anonymous]

I second the bamia suggestion. I'll take it off your hands if you really don't want it!

[Anonymous]

Anonymous wrote:Bamia!

If you google "Bamia bel Banadoura", the first result should be a Google Reader link to Claudia Roden's recipe for okra in tomato sauce from The New Book of Middle Eastern Food. I love this version served over rice; you can also make a similar stew with lamb.

Hope you find some good uses for your okra...and if you get a bunch more next week and are sick of it, post here and I'll volunteer to take extra off your hands. ;-D

You must be Lebanese or Middle Eastern. Im Lebanese and grew up dreading the bamia meals but now, it's a different story. Bamia Bel Banadoura is delicious. Bamia is delicious. I love the ones they sell on Fri night at Kabob Palace in Crystal City--not sure if you are good at copying what you eat.