NYT Cooking: My friend Marian Schwartz gave me the idea to roast okra. It’s an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won’t be gooey.
Ingredients: Okra Olive Oil Salt Pepper Directions: Toss olive oil, salt, pepper. Roast in oven 425 10-20 minutes depending on you. Tastes like fried! Thank you to Andover Diet Center for sharing this recipe Please follow and like us:
#JanuaryWhole30 Week 4 (days 29-33) So I've decided to keep this entire week #whole30 compliant and extend it to 33 days instead of 30 since it's my last week anyway! I'll start reintroduction of legumes and grains next week! Here's what my menu looks like for the week: Meal 1: Tuna salad with oven roasted beets and mushrooms, steamed okra. One green apple. Meal 2: Two boiled eggs with a choice of cauliflower fried rice or creamy avocado coconut green cabbage slaw. Meal 3: Freshly pan…
OK so no more slimy okra with no breading or frying. Frozen okra works just fine but takes more time. Spray a cooking sheet (i use the toaster oven) pre-heat to 425. Put frozen okra in for 10 minutes, flip pieces, put back in for another 10. Mildly burnt is perfect for that crispy texture. Salt and pepper at the end. OMGGGG.
The okra is usually dipped in buttermilk, deep fried, and then showered with salt. But, I made it healthy for the consumption of my family (not drenched in oil, no cholesterol, not covered in salt, etc). - Crunchy Baked Okra