11.15.2009

Okra, with Roasted Asparagus

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This past Thursday, once again, I went running with my friend, and then we made dinner, and then I was yet again watching a Jane Austin film on her uncomfortable couch.

I had some asparagus at home, so I brought it along to roast. The menu kept changing, but after her lunch-time shopping, my friend settled on Greek-style okra.

I hadn't had okra in a very long time, but I recalled liking it. And although it's not my favorite thing to eat, it was tasty, and different, so I definitely appreciated that. Although I was in the kitchen, chopping and stiring, I didn't pay a whole lot of attention to measurements. So keep that in mind.



Roasted Asparagus
Serves 3 or 4
1 bundle, about a lb of medium size, ends trimmed
olive oil
sea salt and pepper

1) Place on cookie sheet, lined with foil, drizzle with plenty of olive oil and season with salt and pepper.
2) Bake at 350 degree for about 15 minutes, rotating half way through.

Greek-Style Okra
Serves 4
2 lbs of okra, ends trimmed
1/2 yellow onion, chopped fine
3 cloves of garlic, minced
10 oz of crushed tomatoes in sauce (about, you can add more if you see it fit)
salt and pepper
olive oil

1) Wash okra, trim ends, and soak in vinegar for 10-30 minutes. We only did 10 or so, since we were hungry.
2) Saute onions and garlic in olive oil for 5-6 minutes. Add okra, and saute for about 10-15 minutes, stirring often.
3) Add crushed tomatoes, season, cover and simmer for about 20-30 minutes.

We had it topped with feta cheese and a side of bread. As a kid I recall always having it over white rice.

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