Spicy Whole Okra

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Not sure why, but I have been on an okra kick for the last few weeks. Breaded and fried used to be my favorite way to serve okra. Since the inception of hubby’s diet, fried foods have been severely limited and that I know has been a healthy alteration for the entire family. I had a package of sliced okra and prepared this Okra and Corn Creole a while back. From then on, I was addicted and the freezer has been stocked with whole and sliced okra. This is my whole okra recipe using a combination of ingredients from various recipes. I prepared this recipe twice, once with the mushrooms and once without. In both cases, this recipe was very flavorful, nicely spiced, and quite satisfying!


1 small sweet onion, chopped
1/2 teaspoon dry mustard
1 teaspoon ground cumin
1 Tbsp vegetable oil
1 16-ounce package frozen okra, thawed, or 1 pound fresh okra
1 can Rotel original
1 cup fresh mushrooms


Saute onion in hot oil over medium heat until onion is tender. Add mushrooms, mustard and cumin, stir, and cook for 3-4 minutes until mushrooms are just soft and the spices incorporated. Add okra and Rotel; cook uncovered about 15 minutes or until okra is cooked through.

Now I know scores of people say okra is one of those “slime factor” vegetables. In fact, I did experience a bit of slime with the Okra and Corn Creole however, this okra recipe had absolutely no slime factor whatsoever. I have no idea why this okra was not slimy. Perhaps you all will shed some light on the subject for me.


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Title: Betty's Fantastic Spicy Mexican Omelet Recipe

In this video, Betty makes a Mexican omelet for two for Sunday morning breakfast. It's nice and spicy, chock-full of tasty fresh vegetables, and mouth-watering! You'll love it!


6 whole uncooked eggs (I use 4 yolks and all 6 whites.)
1/2 tablespoon of margarine for sauteing vegetables
1/4 cup green bell pepper ( chopped fine)
1/4 cup red bell pepper (chopped fine)
1/4 cup onion (chopped fine)
1/4 teaspoon chili powder
pinch of cumin
salt to taste for eggs
black pepper to taste for eggs
1/2 cup shredded Mexican-style cheese

First, melt 1/2 tablespoon of margarine in a saucepan. Add 1/4 cup chopped green bell pepper, 1/4 cup chopped red bell pepper, 1/4 cup chopped onion, 1/4 teaspoon chili powder, and a pinch of cumin. Stir together and place over heat. Cook for about 5 minutes, until the onion is clear. Now, melt 1 tablespoon of margarine in a medium to large skillet or saucepan. Turn off the heat while you prepare your eggs for the omelet. Place 6 eggs in a medium to large mixing bowl, and use an electric mixer to beat the eggs until they are frothy and completely well beaten. Add salt and pepper to taste. (I use fresh ground peppercorns.) Next, heat the skillet of margarine until it is hot, but not smoking. Pour the eggs into the hot skillet. The eggs will cook around the edges before they cook in the center, so you need to lift the omelet at an edge and let the top liquid flow underneath a couple of times. Keep an eye on the heat--you do not want the omelet to burn. When the omelet is fairly solid (but still light), turn it over in the skillet. It will take only a few seconds to cook on the bottom, so this is the time for you to spread the cooked vegetables over one side of the omelet. Also, sprinkle most of the 1/2 cup of shredded cheese over the vegetables. Now, fold the half of the omelet that has no vegetables to cover the half with the vegetables and cheese. It will form a half-moon shape. Sprinkle the remaining shredded cheese over the top of the completed omelet. Move the omelet immediately to a serving plate, cut into two portions, and serve immediately. This recipe will be a return visitor to your breakfast table (lunch and dinner, too)!

Title: Korean Food: Spicy Chicken with Vegetables (닭볶음탕)

Main Ingredients:
* 1 Whole Chicken
* 2 Cups Onion
* 2 Cups Potato
* 1 Cup Carrot
* 3 Green Onions
* 1-2 Hot Peppers (Optional)
* 1½ Cup Water

For Chicken:
* 1 Tbsp Cooking Wine
* ¼ tsp Salt
* ⅛ tsp Black Pepper Powder

Sauce Ingredients:
* 5 Tbsp Red Pepper Paste
* 3 Tbsp Red Pepper Powder
* 2 Tbsp Soy Sauce
* ½ Tbsp Cooking Wine
* 1 Tbsp Sugar
* 1 Tbsp Corn Syrup
* 2 Tbsp Minced Garlic
* 1 tsp Sesame Seeds
* 1 tsp Sesame Oil
* 1 Pinch Black Pepper Powder

Yield: 4 Servings

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