Asian Peanut Salad

Asian Peanut Salad

I’ve been on a peanut kick lately. If there’s something that can be done with peanut butter I’m there! This salad is satisfying as a main meal, or lovely as a side dish, and it has a delectable, fresh flavor with a satisfying crunch. It really hits the spot on a hot summer day, when you just want to eat something cool and refreshing and not have to bother with the stove or oven. It’s also easy to make subtle differences by switching things up a bit, and it is ready in under 15 minutes. What’s not to like about that?

Asian Peanut Salad: Ingredients

What You’ll Need for the Salad:
1/2 of a large head of savoy cabbage, chopped or shredded
2 cups of snow pea pods
3 big or 6 small carrots, chopped
1 cup of sliced almonds or chopped peanuts
2 cups of chow mein noodles

Chop cabbage and place in a large bowl:

Asian Peanut Salad: Savoy Cabbage

Next add snow peas:

Asian Peanut Salad: Snow Peas

Then carrots:
Asian Peanut Salad: Carrots

Then Nuts:

Asian Peanut Salad: Nuts

And finally the chow mein noodles:

Asian Peanut Salad: Ready for Dressing

Set the bowl aside and mix the dressing (see below). Once the dressing is made pour the dressing over the top of vegetables and noodles in the bowl and toss to coat.

Asian Peanut Salad: Tossed

Serve immediately

Notes: You can use any type of cabbage with this, though I wouldn’t recommend red cabbage since the vinegar makes its color leech and though it might taste OK, the visual isn’t pretty. Also this really is an eat it now sort of salad. It might hold up for one day in the fridge, but the noodles will become mushy if you try to store it much past that time.

Asian Peanut Salad: Peanut Dressing

What You’ll Need for the Peanut Dressing:
1 cup of sesame oil
2 tablespoons of natural brown sugar
2 tablespoons of soy sauce
1/3 cup of peanut butter (Note: You can use creamy or chunky if you want a bit more of a peanut crunch.)
1/2 teaspoon of sea salt
1/4 teaspoon black pepper
1/3 cup of brown rice vinegar

Place all ingredients in a jar:

Asian Peanut Salad: Peanut Dressing Ready to Mix

Place the lid on the jar and make sure its tight. Shake the jar for a minute or two until the contents are completely mixed.

Now the dressing is ready to use!

Notes: You can use regular cane sugar if you want, but the brown sugar really gives it a nice flavor punch.

Veggie Joes

Veggie Joes

So you want a Sloppy Joe, but you’re not really in the mood for meat…Now what? Why not make some Veggie Joes instead!

A few years ago when I was experimenting with being a pescatarian, I found out that mushrooms are the perfect substitute for meat! You can use button mushrooms or a combo of different kinds of mushrooms and make some really fabulous dishes that are meat free, but trust me…You’ll never miss the meat!

How about a Mushroom and Onion Soup that tastes a lot like French Onion! Or how about making some mushroom broth that can be used in place of beef broth? You can even make Mushroom Stroganoff instead of beef! Mushrooms are very versatile in case you didn’t know! ;oP

But for today let’s focus on Veggie Joes…Let’s get started shall we?

What You’ll Need:
Extra virgin olive oil
1 small red onion, chopped
1 bell pepper, chopped
1 small package of mushrooms, sliced (Note: You can use button mushrooms, which I used here, or baby portobellos, or a mix of both. The baby portobello mushrooms have a beefy taste when cooked and are just perfect for this dish. I usually use a combo of the two, but I was out of baby portobellos this go round.)
A pinch of sea salt
Freshly ground black pepper
1/2 cup of organic ketchup (Note: Why organic? Because organic ketchups do not have high fructose corn syrup in them. I use Heinz Organic Ketchup because that is the brand Alexis prefers.)
1/4 cup of apple cider vinegar
1 tablespoon of natural brown sugar

Veggie Joes

Heat a large skillet over medium heat and sauté onion and bell pepper in a little extra virgin olive oil until slightly caramelized. Add mushrooms, a pinch of sea salt and some freshly ground black pepper and cook until just tender. Stir in ketchup, vinegar and brown sugar and stir to mix. Cook for 5 minutes on low to let flavors meld.

To serve place mixture on a whole grain bun and eat just like you would a regular Sloppy Joe!

Veggie Joes

How easy is that?

Notes: If mushrooms aren’t your thing then you can use textured vegetable or soy protein instead. You can also use this method using ground beef or turkey for a more traditional Sloppy Joe.

Stuffed Peppers

Stuffed Peppers

Wow the weekend passes so quickly! You blink and it’s simply gone! It seems like just a few minutes ago it was Friday afternoon and now bam it’s Monday morning! Where did the time go? I’ll tell you…It went to house cleaning and lawn mowing and laundry and errands and generally boring stuff! So let’s not talk about it and move on to the peppers shall we?

Stuffed peppers…I’ve heard horror stories about them and I must say I’ve never actually tried your traditional stuffed pepper, nor have I actually had a chance, and these stuffed peppers are most definitely not what most people are used to! I also made some Stuffed Mediterranean Peppers last year and they weren’t exactly what you would call traditional either, but that is not necessarily a bad thing!

Traditionally (From what I understand…Again I’ve never eaten a stuffed pepper) stuffed peppers involve some form of tomato sauce, maybe some onion, possibly some rice, perhaps some ground beef and seasonings. Sounds good, but I wanted to take it a step further. I decided to cut out the tomato and meat, add in risotto instead of regular rice, all while tossing in some cheese and giving them a spicy kick. What resulted was fabulous and if you like things a little spicy then these are the stuffed peppers for you!

Stuffed Peppers

What You’ll Need:
Extra virgin olive oil
1 small onion, chopped
4-5 mushrooms, chopped
A pinch of sea salt
2-3 cups of baby spinach leaves, chopped
1 cup of arborio rice
Freshly ground black pepper
A generous pinch of cayenne pepper (Note: If you’re not a fan of spicy use less or omit this. If you like spice add more!)
1 quart of broth, plus more if needed (Note: Chicken or vegetable will work.)
1/4 a pound of queso blanco
2 ounces of goat cheese

In a large skillet sauté onion and mushroom with a pinch of sea salt until tender. Add chopped spinach and cook for 2-3 minutes until spinach is wilted. Add arborio rice and cook for a minute or two, then add black pepper and cayenne pepper and give a stir to mix. Add broth and cook, stirring occasionally until arborio rice is tender.

You may need to add more liquid. I usually use broth at first and then if I need to add more I add water instead. If the liquid has absorbed, but the arborio rice is still stiff add more water 1 cup at a time. Sometimes you may not need to add liquid at all, other times you may need to add liquid 3 or 4 additional times. I’m not sure why this is, but I suspect it is much like flour and has to do with humidity.

Stuffed Peppers: Ready to Stuff

While the arborio rice is cooking, cut the tops off of bell peppers and remove the seeds and ribs. (Note: This mixture will fill 6-10 peppers depending on what size they are. I used four, three green and one chocolate, and had some filling left over.) Set aside.

Stuffed Peppers: The Filling

Once the rice is tender and the liquid is absorbed remove from heat and stir in cheese until mostly melted. Let sit for about 5 minutes to rest.

Preheat oven to 425 F.

Stuffed Peppers: Read to Bake

Stuff each pepper with filling until it is completely filled and place the top of the pepper back on. Place in a baking dish that has been sprayed with non-stick spray or brushed with olive oil. Baked for 10-15 minutes until peppers are soft. Serve immediately.

Notes: This filling mixture is fabulous all on its own if you don’t want to stuff peppers. This filling would also be good to stuff mushrooms.

Tomato and Goat Cheese Pizza Tart

Tomato Goat Cheese Pizza Tart: Up Close Crust

Wow…The weekend seems to go by so fast! On Saturday we decided to go the new local library and see what it had to offer. They had booths set up with fun things to do and clog dancers, which Alexis really enjoyed, and of course the new library and all the books! What’s not to like about that?

Saturday night Jamison made dinner and then I gave Jamison a haircut, after which he put Alexis to bed. I then spent several hours watching Dr. Who on BBC America…Sure they are old episodes, but David Tennet was on the screen so what else could you ask for? Perhaps a Dr. Who/Torchwood marathon would have been even better…Yes I’m a geek! ;oP

Speaking of being a geek I saw a quote on Facebook Flair that I just loved: “Come to the dork side…We have Ï€!” Get it…Ï€…Pi…Pie…Oh never mind! ;oP

Where was I? Oh yes…

Anyway, yesterday I spent the day doing lesson plans and Jamison and Alexis spent the day annoying one another, which they are rather good at! ;oP No seriously though Jamison kept Alexis occupied…They played in the basement, they played outside and had fun as they always do. It’s amazing how much you can get done when a curious five year old isn’t under your feet! Don’t get me wrong I find her curiosity all consuming and exciting, but lesson planning is much more fun for both of us if I can surprise her once the lessons actually roll around! All of that said, we had a wonderful weekend though the weekend always seem to blaze in and out before I catch my breath. Two days just doesn’t seem like enough does it?

Tomato Goat Cheese Pizza Tart: Dig In

Now let’s talk some tomatoes shall we?

Believe it or not I was not always a fan of tomatoes. In fact as child I hated them…I didn’t like them on salads, I didn’t like them on sandwiches and I didn’t even like them plain! But years ago, the first time I did Weight Watchers, back before WW had Points or even the Core Plan, I rediscovered tomatoes through cooking with them and then progressed into enjoying them all by their little selves. It wasn’t immediate, but over the course of a few months my whole outlook on tomatoes changed. Now I can’t get enough of them!

My initial plan was to make a traditional tomato/goat cheese tart with a pie crust, BUT my crust failed miserably. Oh well that happens sometimes, but what next? I briefly thought about making a buttermilk biscuit crust, BUT I was out of buttermilk. Oh well that happens too. So I decided to settle on a pizza crust instead and the result was fabulous!

Tomato Goat Cheese Pizza Tart

If you like tomatoes and goat cheese then pull out your tart pans…This one is for you!

P.S. This was my tomato inspiration of this week’s garden party over at Dinner Tonight…I’m a few days early, but it’s going to be such a busy week I knew if I didn’t get it done early it wouldn’t happen. :o)

Tomato Goat Cheese Pizza Tart: A Slice

What You’ll Need for the Pizza Crust:
2 cups of unbleached all purpose flour (Note: I meant to use white whole wheat flour, but got side tracked. You can substitute that if you like.)
1 teaspoon of sea salt
3/4 cup of warm water
1 tablespoon of honey
4 teaspoons of yeast
1 tablespoon of extra virgin olive oil

What You’ll Need for the Tart Filling:
2 pints of grape or cherry tomatoes, sliced in half
A generous pinch of sea salt
Extra virgin olive oil
1 small red onion, chopped
2-3 sprigs of rosemary, chopped (Note: I love rosemary. In my opinion there is no such thing as too much rosemary. Seriously if I could figure out a way to chocolate coat it I would! However if you aren’t a fan of rosemary or like it in small doses use one sprig.)
2 cloves of garlic, minced
Freshly ground black pepper
4 ounces of goat cheese
Grated Pecorino Romano cheese

Slice tomatoes in half and place in a glass bowl. Sprinkle generously with sea salt an toss to coat. Let tomatoes sit at room temperature for 1-2 hours to draw out moisture. After that time dump the tomatoes into a mesh or stainless steel strainer and let drain for 20-30 minutes.

Tomato Goat Cheese Pizza Tart: Tomatoes

In a glass bowl stir together flour and salt until mixed. Set aside.

In a glass measuring cup add honey and yeast to warm water and let sit for 3-5 minutes until foamy.

Next add olive oil to the flour mixture and then slowly add water/yeast mixture stirring until ball of dough forms. (Note: Depending on humidity and such you may need a little more or a little less water. Eyeball it as you go. Once the ball forms you’ll know to stop. It’s hard to mess this recipe up. It’s very forgiving. If you go too far with the water add more flour a little at a time until ball forms.)

Press dough into a tart pan that has been sprayed with non-stick spray. Let dough rise while oven preheats.

Preheat oven to 425 F. Bake crust for 5-6 minutes until done, but not browned. Remove from oven and set aside.

While the oven is preheating and the crust baking, prepare topping. In a large skillet sauté onion and tomato, with rosemary, garlic and black pepper until tomatoes are soft and most of the liquid has cooked off. (Note: If the liquid doesn’t appear to be cooking off don’t sweat it…Simply strain the cooked tomatoes before putting them on the crust.)

Tomato Goat Cheese Pizza Tart: Tomatoes Cooking

Once tomatoes are cooked spread them out on the partially baked crust. Sprinkle the top of the tart with goat cheese and Pecorino Romano cheese. Return to oven and bake for 5-6 additional minutes until cheese is melted and crust golden. Remove from oven and let sit 5-6 minutes before serving.

Tomato Goat Cheese Pizza Tart: The Inside

Notes: You could use other herbs if you liked. Dried thyme would be fabulous in this! You could also add in other vegetables if you liked.

Whole Wheat Bow Tie Pasta Salad

Whole Wheat Bow Tie Pasta Salad

Well today is the day…Alexis starts Kindergarten! It’s hard for be to believe that it’s actually time for her to start school. It seems like just yesterday she was my little glow worm wrapped up tightly in her little blanket looking at me for the first time as if to say “Hey, I know you!” Oh how time flies! Where have the last five years gone? Some days it seems as if it was just yesterday that she was born….Others? Well if you’re a mom or dad you know exactly what I’m talking about here! ;oP

As I mentioned to you before we have decided to home school Alexis. I’ve known since the day she was born, and in all honesty actually well before that, that this is what we were going to do. So as you are reading this little missive we are in her school room working on her lessons. We’ve done lessons on and off since she was three, but this is her first official day of school. Thirty years ago I started Kindergarten and today it is time for my precious little girl to do the same! Sniff! ;oP

One thing I always thought was odd about the schools in Maryland since we moved here is how late they start their fall term. In fact the first official day of school for those in the Maryland school system is not for several weeks and then is immediately followed by the Labor Day holiday a few days later. Having taught preschool for several years I can readily tell you that that is a recipe for disaster. You get the kids there, get them somewhat into a schedule an then boom…Holiday! And holidays lead to having to go to all that trouble to get them back on schedule when they return and trust me it takes several days to do that because as you parents well know kids are easily distracted. You need a little more time to firmly the establish the schedule before you go giving them a holiday to rile them up! So I decided to start a few weeks early. One of the joys of home schooling! Plus that means we get to end earlier too so that’s a good thing as well! ;oP

Anyway….Where should we be?? Oh yes…Now let’s get to the real reason that you all are here…The food! ;oP

As I’ve mentioned in the past Alexis and Jamison love spaghetti. I don’t think I can stress this love enough to you…Seriously they would eat it every night if I let them and truth be told I’m spaghettied out! It was never one of my favorites to begin with, but given the number of times I’ve eaten it, first with Jamison, and now with both of them, I’m really not a fan anymore. Don’t get me wrong…I love pasta. In fact many times when they want spaghetti I’ll play around with some vegetables and things of that nature to see what kind of topper I can come up with, but I’m definitely over just your run of the mill spaghetti.

So what do you do when you’re over regular spaghetti? The other night when Jamison and Alexis wanted just that I decided it was high time to put some of the fresh veggies I have on hand from the garden to good use and whip up a delicious pasta salad! It’s the perfect way to put to use all those fresh, yummy veggies!

Sometimes pasta salad can be heavy and a lot of times it is made with a mayonnaise base, but I have to say when it comes to pasta salad I’m more of an oil and vinegar sort of girl. I also like to use whole wheat pastas instead of the run of the mill white pasta. These substitutions give you a dish that is much healthier and actually all of the ingredients in this salad except for the goat cheese are Weight Watchers Core ingredients. What’s not to like about that?

Whole Wheat Bow Tie Pasta Salad

What You’ll Need:
1 – 11 ounce box of whole wheat bow tie pasta
1 small red onion, chopped
1 banana pepper, chopped
1 small red bell pepper, chopped
1 zucchini, chopped
1 yellow squash chopped
1 large tomato, seeded and chopped (Note: I used an orange tomato, but any tomato will work.)
1 cup of peas (Note: Fresh or frozen will work.)
1/3 cup of extra virgin olive oil
1/4 cup of apple cider vinegar
1 teaspoon of dried oregano
1/2 teaspoon of dried thyme
Freshly ground black pepper
4-6 ounces of goat cheese, crumbled
Celtic sea salt

Cook bow tie pasta according to package directions. Drain and cool. (Note: If you want to do a fast cool you can rinse the pasta under cold running water until it is cool.) Set aside.

In a very large bowl toss together vegetables until well mixed. Add bow ties and toss again to completely incorporate. Set aside.

In a canning jar or a bowl mix together olive oil, vinegar, oregano, thyme and ground pepper until well mixed. (Note: If you do this in a canning jar it is easier. You just dump everything into the jar, give it a shake and voila …You’re done!) Pour mixture over the veggie/pasta mixture and toss to coat.

Sprinkle the top of the salad with crumbled goat cheese and Celtic sea salt. Serve immediately.

Notes: Any vegetable you like will work fine. You can also play around with the herbs. I use dried basil sometimes too. You want to eat this salad within a day or so since the vinegar content can make things turn to mush if you don’t.

Veggie Corn Dogs

Veggie Corn Dogs

Corn dogs are definitely a fair food type of deal. As I’ve grown older I’ve also sort of grown away from your traditional hot dog and when I have a craving for something of that sort I usually go for a veggie dog. So when we decided to try corn dogs I immediately went for the veggie dogs and they turned out great! It was a blast from the past, all with a new spun twist.

What You’ll Need:
1 package of Jumbo Smart Dogs or some other soy/veggie dog equivalent
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
1 teaspoon of baking powder
1 tablespoon of organic cane sugar
1/2-1 cup of buttermilk
1 egg
Corn starch
10 wooden sticks

Preheat oil to 340-350 F.

Cut hot dogs in half. (You’ll have to do this for most fryers in order for the corn dog to fit inside.) Place a stick in the end of each hot dog. Set aside.

In a medium sized bowl mix together flour, sea salt, baking powder and sugar and stir until incorporated. Add 1/2 cup of buttermilk and 1 egg and stir to mix batter. The batter should be thick, but not gloppy. If it is too thick then add a bit more milk. Place mixed batter into a tall glass and set aside.

Place some corn starch on a plate and roll each hot dog in the corn starch to coat. After they are coated dip each hot dog down into the glass of batter and fry immediately, turning several times to ensure that it browns evenly. When they are golden brown they are done. Remove from oil and place on paper towels to drain. Serve with mustard and/or ketchup.

Veggie Corn Dogs

Notes: This would work with conventional hot dogs as well.

Vegetarian Tortilla Soup

Tortilla Soup

What’s better than a nice big bowl of soup? Especially on a lovely Fall evening! For years I had been meaning to come up with a delicious tortilla soup, but never thought about it when I was in the kitchen. I enjoyed it out and about sometimes, but I just never got around to making it at home. This version is just perfect with just the right punch and creaminess. If you like Tortilla Soup try it and see!

What You’ll Need:
1 tablespoon extra virgin olive oil
1 red onion, chopped
4 garlic cloves, minced
4 large button mushrooms, chopped
1 pinch of sea salt
1 pinch of black pepper
1 teaspoon of cumin
2 tablespoons of chili powder
1/4 teaspoon of cayenne pepper (Note: Or more if you want it to have more of a kick.)
1 quart of stewed tomatoes (Note: I used some I had canned, but you could easily use store bought. Look for the low or no salt variety.)
1 container of vegetable broth
1 cup of frozen corn
10 corn tortillas, cut into small strips
1/2 cup of parsley, chopped

Saute onion, garlic and mushrooms until just tender.

Add in all of the seasonings and then add tomatoes, broth and corn.

Bring soup to a boil and then reduce heat to a simmer.

Cook for at least 30 minutes.

Stir in tortillas and parsley and cook for 20 additional minutes.

Serve with chips, guacamole and/or cheese.

Notes: If you wanted you could use chicken broth instead of vegetable. You can also add some shrimp or chicken if you want to “beef” it up, but it’s equally as good in the vegetarian state above.

Avocado and Red Bean Salad

Avocado and Red Bean Salad

Who says salad has to have lettuce? It’s fast and easy to toss together some great ingredients and come out with a wonderful salad sans the lettuce. This particular combination has a bit of a Mexican flare. It makes a great lunch or even a good pot luck type dish. The best part is that it’s quick, easy and healthy. What’s better than that?

What You’ll Need:
1 – 15.5 ounce can of red beans, drained and rinsed
1/3 cup of red onion, chopped fine
1 large avocado, chopped
1 tablespoon of lemon juice
2 tablespoons of extra virgin olive oil
A pinch of sea salt
Freshly ground black pepper
A pinch of paprika
A pinch of cayenne pepper
A pinch of chili powder
A pinch of of cumin

Toss together all ingredients and serve immediately.

Notes: Due to the avocados you want to make this right before serving and no more than 30 minutes ahead of time. You could also add the avocado later and mix up everything else ahead of time. You can add other types of beans in place of or along with the red beans. Corn and/or tomatoes would also be a nice addition.

Pumpkin Soup

Pumpkin Soup

I just love this time of year! The mornings are brisk, the days are cool and those beautiful fall leaves are right around the corner!

Ah…Fall! My second favorite season, Winter being my favorite. Winter, Fall, Spring and then Summer. That’s my list! ;o)

My sister commented the other day that it has become Pumpkin Central around here at Dianne’s Dishes the past few days and Alexis and I have certainly been rocking the pumpkin recipes! I mentioned before that it is amazing how many things you can make with three small sugar pumpkins! But when they are local, fresh and oh so lovely, why not utilize them?

For years I’ve read about Pumpkin Soup, but I had never tried it because it sounded odd to me. I’m not sure why that is given I love Butternut Squash Soup and the two are very similar, but sometimes you just get an idea about food in your head and it takes actually trying something to knock out a preconceived notion.

I decided to whip up a batch of soup and much to my surprise I loved it! Alexis did too. It’s warm, healthy and hearty. Who can ask for a better combination?

What You’ll Need:
4 cups of raw pumpkin, peeled, seeded and cut into chunks (Note: I like to cut the sugar pumpkins into slices as you would a cantaloupe. From there you can scoop out the seeds on one side and use a potato peeler to peel the skin off the other side. Then it’s simple to cut the slice into chunks once it is scooped and peeled.)
1 large sweet potato or yam, chopped into chunks (Note: You don’t have to remove the skin from the sweet potatoes. They have a lot of vitamins and such you don’t want to get rid of, especially in this soup where it’s all blended in the end anyway.)
2 large carrots, cut into chunks (Note: Again there’s no need to peel them.)
1 small onion, skins removed and cut into chunks
3 or 4 thyme branches (Note: If you want you can strip the leaves off the branches, but you don’t have to. As the thyme cooks the leaves will fall away from the stem and then you can remove the stems before you blend.)
Sea salt
Freshly ground black pepper
Water or vegetable broth

Dump all of your ingredients into a large stockpot. Sprinkle with a pinch of sea salt (about a teaspoon or so) and freshly ground black pepper. Cover the ingredients with water and bring to a boil. Lower heat, cover and cook until ingredients are all completely cooked through and tender.

Remove veggies from cooking water and reserve water. Remove thyme branches and discard. Process veggies in a food processor or blender until smooth adding some of the cooking water to help smooth out the mix. You may have to do this in batches depending on the size of your food processor or blender. Return pureed mixture to your empty stock put and cook for an additional 5-10 minutes over medium to ensure it is warm through. Serve immediately.

Notes: You could add any root vegetable that you like to the mix. Parsnips would be good especially. It’s a very simple mixture, but it’s delicious none the less. You could also make this with a couple of cans of canned pumpkin by adding it during the processing stage or you could freeze pumpkin to use later.

Not Your Mama’s Fried Okra

"Fried" Okra

Fried okra is one of those quintessential Southern foods that automatically makes you think good, not to mention heavy and fat laden, but it doesn’t have to be that way. Growing up in Tennessee it was amazing the many different ways that I had this dish. Some people dipped the okra in batter and then deep fried it, others fried it up in a pan with bacon fat or lard. My mom’s method of cooking was pan fried in melted shortening, but regardless of how it was made and no matter how good it tasted you could bet it was heavy as all get out!

When we moved to Maryland it obviously became harder to find okra as it’s more of a southern crop. I finally found a local farm owned by some older folks who grew it and that is where I picked it up, that was until last summer. Last summer, and I’m not sure why, the local farm closed and I think it’s because the couple became too old to farm the land. They were the sweetest little couple. The gentleman reminded me of my grandfather, but I digress.

Anyway, I could occasionally find okra at Whole Foods and once in a blue moon it would show up at my local Giant store, but it was definitely harder to find. At the Farmer’s Market on Saturday one of the vendors had okra and I was excited to see it as I hadn’t seen it all summer! Over the years my sister and I have slimmed down the “fried” okra and substituted the healthy fat of olive oil, for the heavier unhealthy fats and/or trans fats. You still “fry” it, but you use a lot less frying medium and as I mentioned that medium is healthier too.

Oh and it’s easy to make to boot! That’s always an added plus! If you like okra, then you’ll love this!

What You’ll Need Per Cup of Okra:
Okra, sliced
1/4-1/3 cup of corn meal
1/2 teaspoon of sea salt
1/4 teaspoon of black pepper
Extra virgin olive oil

Preheat a large pan over medium heat with a thin layer of olive oil (just enough to coat the bottom of the pan).

In a bowl mix corn meal, sea salt and black pepper. Add okra and toss to coat.

Okra Ready to Cook

Add prepared okra to the preheated pan and cook stirring occasionally until golden brown. Serve immediately.

Notes: You can also use this method for zucchini, squash or green tomato slices.