It's time for Group B's Secret Recipe Club June reveal. This month I was assigned to The Tasty Cheapskate, a blog written by Jean. She humorously writes about the name of her blog and how cheapskatery was a major theme of her childhood. She admits that she cooks now. And eats. "Though--for the record--I'm still really cheap (not margarine cheap, my friends, but cheap). It's in my bones."
Too funny. Glad to have gotten to know her...and her glowing liver!
Jean has a Cheap Eat Challenge where she's attempting to feed 6 people on 6 dollars a day. Click to read more about that: here. These Balsamic Strawberries cost just over $1; Dal with Tomato and Cream is just less than $2; and her Skillet Lasagna was $5.
I wanted to try something completely new to us and settled on her Okra Chips. But I will definitely give her Dilly Beans and Quick Pickles a try this summer. We, as a family, as not anti-okra, but I have never made them this way. Enjoy! We surely did.
Serves 4
- 12 okra
- 8 T cornmeal
- splash of oil to coat the bottom of your skillet (I used olive oil)
- dash of salt
Cut okra into thick slices and sprinkle them with salt. Place them in a small mixing bowl and dust them with cornmeal.
Heat a splash of olive oil in your skillet and heat till bubbles form. Place okra in the skillet and cook until golden or a little browner than golden. Flip and do the same on the other side. Drain on paper towels and allow to cool a bit before serving.
Heat a splash of olive oil in your skillet and heat till bubbles form. Place okra in the skillet and cook until golden or a little browner than golden. Flip and do the same on the other side. Drain on paper towels and allow to cool a bit before serving.
I did whip up a baked version, too. Just to try it out. In the baked version, I left them whole.
- 1 pound okra, stem-end trimmed
- 8 T cornmeal
- splash of oil
- dash of salt
Preheat the oven to 425 degrees F. Place the okra in a medium mixing bowl and toss with salt, cornmeal, and oil till completely coated. Place okra on a baking sheet (I used a baking stone) and bake for 30 minutes. Remove and let cool slightly before serving.
The jury is still out on which preparation was better. R liked them pan-fried. J like them baked. D didn't get to try any because he didn't get home till later. And I liked them both. So, we'll have to try again and see which one really wins our hearts.
The jury is still out on which preparation was better. R liked them pan-fried. J like them baked. D didn't get to try any because he didn't get home till later. And I liked them both. So, we'll have to try again and see which one really wins our hearts.
Great post Camilla!!
ReplyDeleteI love Okra, will have to try this out. Great Choice for SRC.
ReplyDeleteIm not a huge okra fan but this recipe could change my mind.
ReplyDeleteI've never tried okra before, but this looks tasty! Great SRC choice!
ReplyDeleteWe grow our Okra in our garden and just love it, this looks so good, can't wait for the summer Okra to be ready. Great choice for SRC!
ReplyDeleteMiz Helen
Oooh. I'll have to try them baked. And your pictures are just lovely. Thanks for doing such a nice job with my blog.
ReplyDeleteI've only had okra once (in gumbo, so couldn't really ascertain it's unique flavor), but this post really makes me want to try it! Great SRC choice!
ReplyDeleteWe have okra planted in our allotment garden nearby and look forward to the fried okra! I use it to top gumbo, too! Great pick!
ReplyDeleteI love that you included the fried and baked versions! Great choice
ReplyDeleteI love the idea of the baked version. Haven't had okra in years!
ReplyDelete