Chicken stew with okra gourmet magazine3/18/2024 ![]() ![]() (a few of the many) recipes destined for my kitchen: Super-Fast Enchilada Sauce | Chai-Spiced Almond Granola | Autumn Harvest Noodle Soup | Veggie Split Pea Soup | Inside-Out Stuffed Pepper Soup | Flashback Chili | One-Pot Vegetable Lo Mein | Drunken Sweet Potato BBQ | Zucchini Masala Fries | Jenni's Boozy Shredded Apple CrispĪbout the author: Kathy Hester is the author of the bestselling books The Vegan Slow Cooker, The Great Vegan Bean Book, Vegan Slow Coking for Two or Just You and most recently OATrageous Oatmeals. I ate it for two meals that first day, then finished it off for lunch the next.Ĭhapters/sections: Make-Ahead Staples | Soups Save the Day | Simple Stews | Pushover Pastas | Manageable Mains | Speedy Stir-Fries | Easy Sandwich Fillings and Spreads | Straight-Forward Sides | Desserts and Drinks The husband ate two large steaming bowls the minute he walked in the door from work. How was it? So good-like late summer in a bowl tender sliced okra stars and sweet little pops of corn mingling in a brothy tomato base with a pleasant underlying heat. I knew without a doubt that this recipe would be the first I would make from the book. A couple of days before I received this book in the mail, my old neighbor dropped more than 6 dozen freshly picked ears of corn at my doorstep. It may not contain any animal products and have a brothy base, but it is packed full of seasonal vegetables and a nice little spice factor (which always wins his heart in the end). This Creole Okra Corn Soup from Kathy's new book totally supports my case. And while my husband is very much a meatatarian, over the years I've been able to convince him that even vegan meals can be hearty and satisfying. If you've spent any time on my blog, you probably know that I'm not a vegan-but that doesn't mean that I don't eat meatless and vegan meals and snacks. Experiment with different spices and herbs to make it your own.Welcome to today's stop on The Easy Vegan Cookbook blog tour! I'm not sure when Kathy Hester finds time to sleep, because every time I turn around, she has another beautiful cookbook being released. This dish not only warms the soul but also provides a rich source of vitamins, minerals, and dietary fiber from the nutritious okra. Now, sit back and enjoy the comforting and aromatic flavors of your homemade okra stew. It pairs perfectly with a side of rice, quinoa, or crusty bread. Serve the okra stew hot, garnished with fresh cilantro or parsley.If you like it spicier, you could add more chili powder or a dash of hot sauce. After simmering, taste the stew and adjust the seasoning if needed.This will allow the flavors to meld together and the okra to become tender. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 20-25 minutes.Remember that the broth will concentrate slightly as it simmers, so it’s better to go easy on the salt initially. Season with salt and pepper according to your taste preferences.Pour in the diced tomatoes, vegetable broth, ground cumin, paprika, and chili powder.Add the sliced okra to the pot and cook for a few minutes, stirring occasionally.Add the diced onion and minced garlic, and sauté until they become fragrant and translucent. In a large pot, heat the olive oil over medium heat.If using frozen okra, thaw it before cooking. If using fresh okra, wash and trim the tops, then slice them into bite-sized pieces. 1/2 teaspoon of chili powder (optional for added heat).Whether you are an experienced home cook or just starting out in the kitchen, this recipe is sure to satisfy your taste buds. A Delicious and Healthy Recipe: Okra StewĪre you a fan of hearty and flavorful stews? Look no further than okra stew! Packed with nutritious vegetables and aromatic spices, this dish is not only delicious but also easy to prepare. ![]()
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