StonedGardener
Well-Known Member
Looks way to healthyEverything came from the garden except a little grilled chicken for the salad. Lettuce, tomatoes, cucumber, radish, carrot, onion, beans, corn, and squash. Nine things from the garden.
Fittin'
- Thread starter too larry
- Start date
injinji
Well-Known Member
I've let the okra go to a third day twice now, so I had to find a recipe for bigger pods. Found this one. Had it for lunch today. Not too bad.
Put 3 tablespoons olive oil, 2 tablespoon of minced garlic and 1/2 an onion into a pan over medium heat for about 3 minutes. Add 2 cups okra, cook for another 4-5 minutes. Add 1/2 pint of chopped tomatoes and cook 3-4 minutes more. (although I didn't measure okra or tomatoes)
Put 3 tablespoons olive oil, 2 tablespoon of minced garlic and 1/2 an onion into a pan over medium heat for about 3 minutes. Add 2 cups okra, cook for another 4-5 minutes. Add 1/2 pint of chopped tomatoes and cook 3-4 minutes more. (although I didn't measure okra or tomatoes)
xtsho
Well-Known Member
Add some thyme and a little cayenne and that would be Creole okra. My father made something similar when I was growing up. Delicious. Of course he used frozen okra since you can't really get fresh here in Portland. You can occasionally find it at some of the Asian stores though. But back in the 70's the frozen food isle was the only place to get it. I have some okra growing and it looks like I'll get enough for at least 1 meal. I'll make something similar to what you did.
injinji
Well-Known Member
We had talked about adding a Jalapeno and some bacon bits next time. And more tomato. The wife really isn't an okra fan, so she was picking out the okra and passing them to me.
I had half a leftover pork chop and chopped it up and added it for supper. It was real good.
xtsho
Well-Known Member
You're way ahead of me with the canning. I still have a about 4 dozen empty jars so the race isn't over.
I wasn't going to do a bunch of canning but I can't let the stuff I grew go to waste. I really need to plan out what I grow better. Too much of something and not enough of something else seems to be how I always end up.
injinji
Well-Known Member
We have a Ninja Foodie, and are air frying everything now. The poppers are so much easier.
And best part of it is you can heat leftover meat and it taste fresh.
xtsho
Well-Known Member
I have an air fryer too but they don't really work with things that you dip in batter and fry in oil. The batter would drip all over everything. I do use it for french fries and other things though. Like when I make fish and chips. I'll fry the fish while doing the fries at the same time in the air fryer so everything else is done at the same time. I deep fry in a wok so I used to have to fry the potatoes to almost done, then take them out, fry the fish, and then refry the fries. I've found that the frozen fries turn out just fine, They might not be as good as hand cut fresh but they sure make things easy.
I also use it for frozen spring rolls I make and then freeze and for reheating things like fried chicken. It keeps things crispy rather than soggy if you were to reheat in the microwave. I just wish the basket was bigger on the unit I have.
injinji
Well-Known Member
We bought a second basket so we can do more. You can get it ready and just change baskets. But everything foodie is high priced.
xtsho
Well-Known Member
Basil pasta using basil from the garden. I wish I had some beets so I could make red pasta. Made it yesterday and let it dry overnight. I'm making another color today. I need more practice hand shaping. I'm probably going to make another batch today and make Fusilli and Cavatelli. We'll see if I can improve on my shaping skills.
injinji
Well-Known Member
Two new recipes the wife came up with this morning. She browned the sausage, poured off the grease, then cooked the tomatoes in the same pan. Spaghetti squash was cooked in the nuker. She got it out of the rind and in the pan, then added the tomatoes and sausage. And I cooked the okra in the pan with the leftover tomato and sausage juices. Not too bad.
injinji
Well-Known Member
I made a pot of okra and tomatoes. Not really gumbo, but it was good. I made a bunch of it. I ate it for several days, and only had about one serving.
I've had to toss far more of the uncooked okra than I like. I've gave away some, but I only go into town one day a week. In past seasons Sister would always cut it for me once in a while, but she is cutting my cousin's patch this summer, so she has the same problem I do. But my patch here on the sandhill has reached max production and is going downhill pretty quick. The patch at the river is still increasing, but there isn't as many plants there.
xtsho
Well-Known Member
Bacon
Lettuce
Tomato
Onion
I couldn't wait to slice up a Beefsteak tomato and make a BLTO. I've been checking on them for the last few days just waiting for them to be just perfect. The lady and I much prefer the addition of the onion. It just elevates the sandwich.
The tomatoes and onions are from the garden. I cured and smoked the bacon and baked the bread. I got distracted and over proofed the bread so it sunk a little while baking. It was still good and you couldn't tell when eating the sandwich. More cosmetic than anything.
I'll be having another for lunch today.
Lettuce
Tomato
Onion
I couldn't wait to slice up a Beefsteak tomato and make a BLTO. I've been checking on them for the last few days just waiting for them to be just perfect. The lady and I much prefer the addition of the onion. It just elevates the sandwich.
The tomatoes and onions are from the garden. I cured and smoked the bacon and baked the bread. I got distracted and over proofed the bread so it sunk a little while baking. It was still good and you couldn't tell when eating the sandwich. More cosmetic than anything.
I'll be having another for lunch today.