Okra!

Our new vegetable at the grocery store this week was okra, something we probably have had before and didn't really care for due to its sliminess. So, I looked specifically for a recipe that stated "not slimy"! Just like with Brussels Sprouts, roasting seems to be the key.

Roasted Okra

Wash and dry okra, cut off both ends, then cut into 1/2" pieces. Toss with olive oil, garlic powder and salt. Bake at 450 degrees for 15 minutes.

 

Many recipes suggested using okra in gumbo or soup, so we tried this recipe and it was quite delicious, although we think we'll like the leftovers without okra better.

Chicken and Okra Soup

• 1 slice bacon, diced
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 clove garlic, minced
• 16 ounce can fire-roasted tomatoes
• 16 ounce can corn, undrained
• 12 ounce can chicken, undrained
• Creole/Cajun Seasoning to taste (about 1/2 to 1 teaspoon, or just sprinkle in a dash of each ingredient)
• 1-2 cups Roasted Okra (see above)

Cook the bacon until crispy then cook the onion, bell pepper and garlic in the drippings. Stir in remaining ingredients except okra and simmer for a while. Place a spoonful of okra in soup bowl and ladle soup over before serving.