Two Art-School Buddies and Whole Food Enthusiasts will Fight to the Death! …
Sherry throws-down the gauntlet:
Any Texas Okra challenge worth its salt has to include some type of fried okra. So, my last dish was a take on one of my granny’s country hash recipes. Many a Sunday we enjoyed this family favorite and I hope you will too.
Sherry’s Sautéed Veggie Okra Hash
2 purple majesty potatoes
2 red desota potatoes
1/2 sweet onion
1/2 green bell pepper
1 mild jalapeno
10 pods of okra
1 yellow squash
1/2 patty pan squash
1 stick of salted butter.
Slice all ingredients into bite sized pieces.
Melt butter in skillet and add, in this order, potatoes, onion, garlic, bell pepper, eggplant & jalapeno.
Sauté until half tender then add the remaining ingredients & season to taste.
Continue to cook over medium heat until the potatoes are soft and the whole dish is slightly crispy.
*The beauty of this dish is in its rustic simplicity.
Estimates for 1/4th of the total Recipe for Sherry’s Okra and Farm Fresh Veggie Hash. Vegetarian, Gluten Free, Soy Free, Corn Free, Nut Free.
**Wondering where to aquire such beautiful and diverse, farm-fresh ingredients? Why, Somerland Farms, of course!
I wish I had a rich family history of nutritious and delicious farm cooking, but alas, my family has a long history of being Okra Challenged… IF it ever made an appearance at a family gathering, the okra was breaded and deep-fried-beyond-recognition, until the smell of burnt oil overpowered the entire meal.
It was my fear of falling into this same family tradition that sent me running as far away from a Fried Okra recipe as I could get! And what’s the furthest thing from Fried Okra? Why, OKRA DESSERT, of course!
This little cookie has a lovely, mysteriously nostalgic, subtle flavor, and a great texture. I decided to make this recipe Gluten Free and Low Carb, and achieved a very delightful result (my attempts to vegan-ize it were less successful, but I believe someone with more vegan baking experience than myself could figure it out.)
I chose to spice the cookie with Masala Tea (a mixture of dry ginger, black pepper, pepper root, cardamom, cinnamon, nutmeg, cloves), but I believe other variations or omissions of these ingredients would still be divine.
AmbeR’s Spiced Okra Cookie
It is fun to play the “Guess what’s in this cookie” game with consenting Taste-Testers… Most Frequent Response? “Bananas”. People who have correctly identified “Okra”? ZERO.
1 cup fresh okra, chopped
½ stick unsalted butter, room temperature
¼ tsp almond extract
½ tsp vanilla extract
½ tsp spice mixture (e.g. Masala Tea)
1/8 tsp salt
1/8 tsp baking powder
3 Tbs confectioners’ sugar
1 cup almond meal
Lightly grease and dust mini muffin pan (recipe makes 15-16 cookies) and preheat oven to 350 degrees.
Mix all dry ingredients in a bowl (spice, salt, baking powder, confectioners’ sugar and almond meal).
Use a blender or food processor to combine okra, butter, egg, almond extract and vanilla.
Mix all ingredients together.
Drop one Tbs into each well of the prepared mini muffin pan (recipe should make 15-16 cookies.)
Bake at 350 and check after 20 minutes. Remove from oven when edges are slightly browning and an inserted toothpick comes out clean.
Allow cookies to cool before turning them out. If the cookies are not easily releasing, gently run a blade or flexible spatula around the edges to coax them out.