Stewed Tomatoes & Okra

Okra is one of those things that I don't cook enough of.  Actually... this would be the first dish I ever used okra in.  And after eating it for lunch for the past two days, I think I can pat myself on the back because it was pretty darn good!  And it definitely won't be the last time I make it either!

What's your favorite way to use okra?

Ingredients:

15 oz. can of fire roasted diced tomatoes
2 cups sliced okra
salt and pepper, to taste
2 cups cooked rice

Place the okra in a medium-sized pot and add enough water to cover the okra.  Add diced tomatoes and bring mixture to a boil.  Lower heat to a simmer and cook for about 30 minutes, or until okra is softened and the majority of liquid is gone.


I've noticed that different people like okra at different consistencies.  I'm not a fan of crunchy okra, so I cooked my okra until it took on the texture it has in gumbo - soft, but not gummy.


When the liquid is almost gone, add in the rice and mix well.  Season with salt and pepper.  Serve hot.


This was really easy and tasty!  I mean, 4 ingredients, how can you beat that?!  This would make a great side, or even a delicious vegetarian lunch or dinner.

I know I'm my usual late self, but like I said last week - sporting events prevail! 


And as of tomorrow's post, I won't have the usual CSA round-up - but something really special is lined up - so be sure to check back!

Chili-Ginger Chicken w/ Shiitake Mushrooms & Napa Cabbage

I never knew what a good light kit would do for the appeal of my food. I came home this past Sunday after working until 10:30 to a kitchen that looked like something of a t.v. show set. I called Andy while I was on my way home to have him prep the ingredients for that nights dish, and instead he prepped the kitchen for a show... and I can't say that I'm upset, because the pictures turned out amazing, and so did the dish.


Ingredients:
1 tablespoon chili garlic paste
2 tablespoons black bean sauce
2 garlic cloves, minced
1 teaspoon asian sesame oil
3/4 cup chicken stock
3 tablespoons vegetable oil
1 & 1/4 lb. chicken thighs, cut into 1 & 1/2 inch strips
salt
freshly ground black pepper
1/2 lb. shiitake mushrooms, stems removed and cut into pieces
2 tablespoons minced ginger
3/4 lb. napa cabbage, chopped (4 cups)
3 ounces daikon radish, thinly sliced
2 scallions, thinly sliced

The original recipe I found had miso paste in it, and after searching all over Louisville (not really, I only stopped at Kroger and Whole Foods), with no luck, I decided to substitute the chili paste and black bean sauce to give it more of a subtle spicy flavor.

In a small bowl, mix together chili paste, black bean sauce, garlic, sesame oil, and 1/2 cup of the stock.



Heat vegetable oil in wok and add chicken thighs. Salt and pepper to taste and cook until done, about 5 minutes or so.


Remove from wok with slotted spoon and set aside.

Add mushrooms, ginger (instead of mincing my ginger, I had it in the freezer and grated it instead. The freezing of the ginger root keeps it fresh longer, and it just easily grates so I like it better that way), and remaining chicken stock to wok. Cook until mushrooms are tender.


Add the cabbage and chicken back in. Stir fry for a quick minute and add the savory sauce to the wok.


Allow to simmer and finally add in daikon and scallions.


Mix together and serve! Enjoy!