September 15, 2011

Okra Creole ... because I'm hanging on to Summer!


Am I the only one not yet ready to succumb to fall?  I'm seeing a flood of apple and pumpkin 'fall-ish' recipes around the blogosphere, but I'm just not ready to go there yet!  Don't get me wrong, I absolutely love the fall flavors of juicy apples, rich pumpkin, cinnamon, gingerbread ... and all those other 'warm' tastes we associate with fabulous fall.  But I'm just not ready for them.

I'm still hanging on to cooking with the produce of late summer.  The last few tomatoes.  Not-quite-gone-by blueberries.  Yummy fresh figs.  And straggler okra. 

I'm told that the okra plants will continue to produce until the first frost.  I have no idea whether or not this is true, since I've never attempted to grow okra myself.  But since bags of this wonderful stuff continue to appear on my desk at school from our very generous custodian Clayvon (a.k.a. Mr. Clay), I'm going to take people's word for it!

Keep it comin' Mr. Clay, and I'll keep on a-cookin' it up.  Maybe when the okra's done, I'll finally be ready for fall.


Okra Creole
Source:  Adapted from Cooking Light magazine
Ingredients
3 slices bacon or turkey bacon
1 (16 oz.) package frozen okra or about 1 lb. fresh okra, sliced
1 c. chopped onion
1 (14.5 oz.) can diced tomatoes
1 c. frozen corn kernels
1/2 c. water
2 tsp. Old Bay seasoning
1/2 tsp. black pepper


Directions
1.  Cook bacon in a Dutch oven until crisp; remove from pan and drain on paper towels.  Crumble bacon and set aside.  (Note:  If you use turkey bacon, I recommend putting a small dab of olive oil in the pan.)

2.  Add remaining ingredients to bacon drippings in the pan.  Cook over medium-high heat, stirring occasionally, for 5 minutes.

3.  Reduce heat to low, cover, and simmer about 15 minutes or until vegetables are tender.  Top with crumbled bacon.

4.  Serve over hot cooked rice or cous-cous.

Enjoy!


This post is linked with Sweet Indulgences Sunday hosted by A Well-Seasoned Life and Friday Favorites hosted by Simply Sweet Home.

2 comments:

  1. This sounds really good, Tracey. This is my first visit to your blog, so I've taken some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

    ReplyDelete
  2. This has a lot of my favorite ingredients, especially bacon. I'm definitely going to give this a try. It looks delicious especially with the addition of the Old Bay which I love. Thanks for sharing on Sweet Indulgences Sunday.

    ReplyDelete

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