Roasted Okra.




Roasted Okra is absolutely my favorite food discovery this year. I always heard that okra was weird and slimy and the only preparation I knew of was battered and fried.  Which, I love fair food as much as the next gal, but it's not something I would go out of my way to make.  (I reserve that honor for pickles).  

And to be completely honest?  Until this year, I wasn't even sure what okra looked like. But a girlfriend heard I was starting a garden and brought me a pile of seeds.  Some of which?  Okra!  So when it started growing, I had to figure out what to do!  One day I threw it on the baking sheet with my broccoli, and I've been smitten ever since!



Roasted Okra, Ingredients:

  • okra, sliced crosswise
  • olive oil, or other fat (in the pictures, I just used a bit of bacon grease that was leftover in the pan)
  • salt

Roasted Okra, Directions:

  1. Drizzle a light coating of oil over a baking sheet, and lay the okra on top.
  2. Roast at 475 degrees for ten minutes, then toss a bit with a spatula and roast 5 minutes more.
  3. Sprinkle generously with salt and ENJOY!







---------- {Looking for more Mama? Come and meet the rest of my family at April's Little Family, then join me on Facebook, Twitter, Pinterest, StumbleUpon, and Flickr!}

-Also be sure to check out my Amazon store for everything I love to use in the kitchen!-

Apple and Onion Roast Pork Chops.




These Apple and Onion Roast Pork Chops were inspired by the pork chops with applesauce my mom made when we were kids.  It was a fly-by-the-seat-of-our-pants experiment that went so very very well.  And I'll say this.  You know you have good friends when they come over for dinner and will tolerate your impromptu recipe experiments and gladly wait until after you snap a few pictures before digging in!



Apple and Onion Roast Pork Chops, Ingredients:

  • 6 - 9 pork chops, thick cut
  • 2 cups soy sauce (or coconut aminos)
  • 1 medium yellow onion, thin sliced
  • 2 - 3 apples, thin sliced

Apple and Onion Roast Pork Chops, Directions:

  1. Pour soy sauce into a large bowl and dip each pork chop, wetting all sides.
  2. Optional: Quick sear pork chops on a hot skillet.
  3. Place apples and onions in a roasting pan and place pork chops on top.  Cover tightly with foil.
  4. Roast in a 325 degree oven for 45 - 60 minutes, until chops are cooked through.
  5. Serve with apples, onions, and cooking juice over top.  Enjoy!










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{Looking for more Mama? Come and meet the rest of my family at April's Little Family, then join me on Facebook, Twitter, Pinterest, StumbleUpon, and Flickr!}

-Also be sure to check out my Amazon store for everything I love to use in the kitchen!-

Creamy Tomato Soup.




This Creamy Tomato Soup came from my mission to use the 16 Roma tomatoes I found hiding in the back of my refrigerator.  I knew this was their last chance to shine, so I set about to do them justice.  If you follow me on Facebook or Instagram, you know that even after I started cooking, I still wasn't sure what to make.  But as soon as I saw that lone can of coconut milk behind the pumpkin puree, I knew.  It was fate. Delicious, creamy, tomatoey, fate.



Creamy Tomato Soup, Ingredients:

  • 1 tablespoon rendered bacon fat (or other fat of your choice)
  • 2 cloves garlic, minced
  • 16 Roma tomatoes, quartered
  • 1 can coconut milk
  • 1 teaspoon salt
  • 1 tin anchovy filets (2 ounces), drained
  • bacon bits, for garnish

Creamy Tomato Soup, Directions:

  1. Heat bacon fat in a large skillet (or small stock pot), add garlic and stir on medium/low heat for 1 - 2 minutes.
  2. Add tomatoes and cook covered about 15 minutes, stirring occasionally.
  3. Add  coconut milk, and salt.  Blend with an immersion blender until soup is smooth to your liking (I like a few chunks left, but do what you prefer!).
  4. Stir in anchovies and continue cooking, uncovered, on medium/low heat until everything is heated through.
  5. Serve garnished with crunchy bacon bits (zap in your microwave for 30 seconds if you're pulling them out of the fridge or freezer), and ENJOY!
I have no idea where I'm going with this. But I do know it begins with 16 Roma tomatoes, 2 cloves of garlic, and a tablespoon of rendered bacon fat.
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Oh boy. A can of coconut milk just joined the party. And, no, your eyes aren't deceiving you. That's a tin of anchovies gearing up for a tomato bath. #recipedeveloping
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----------  
{Looking for more Mama? Come and meet the rest of my family at April's Little Family, then join me on Facebook, Twitter, Pinterest, StumbleUpon, and Flickr!}

-Also be sure to check out my Amazon store for everything I love to use in the kitchen!-

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