![]() Lemon White Chocolate Cheesecake – This is literally the best cheesecake in the world.Add your favorite seasonings! You couldn’t go wrong with some chili powder, curry, garlic powder, smoked paprika, the list goes on and on.Add some other vegetables like, garlic, bell peppers, fresh cherry tomatoes, or carrots to give it some extra flavor and nutrition!.Toss in some golden couscous or other grain to make it a main course!.Add some cream to give it a delectable creaminess.This recipe is open to interpretation! If you don’t like onion, leave it out!.The fresh taste of the okra with the rich acidity of the tomatoes makes a great relationship. The okra will be perfect tenderness and the onion and tomato sauce has cooked down and brought out the sugars in the vegetables.After the sauce has reduced it makes a perfect mix of flavors and textures!.You can add more water if you need to cook it for longer as well! If the juice evaporates out before the okra is cooked, then just throw a cover on it.We want the water to evaporate out so that the dish develops a nice, thick sauce.Cook the ingredients down, on medium-low heat for about 20 minutes. Add the purée and seasonings to the fried okra.Blend the onions and tomato to make a tomato and onion purée.Pack them in your blender in no specific order.Cut the tomatoes and onions into chunks that can fit in your blender.Fry it until crispy and brown on the skins of the okra.Frying it will also brown the outsides of the okra and add a delicious flavor!.Frying it in this way will dry out the okra and make it less slimy. Many people who don’t like okra don’t like it because of the sliminess of it.Fry the okra in olive oil on medium heat.Slice your okra into bite sized pieces.I had no idea that okra could be so desirable as table fair until I tried this recipe. Thus far, we have eaten mostly fried okra and stewed okra. The sliminess of okra had been talked about around me for years. The large yellow flowers give way to some very fast growing and nutritious fruits. ![]() I was absolutely stunned at how beautiful this plant is. I moved to Oklahoma and one of the first plants we tried to grow in the southern climate was okra. None of us northerners knowing that to the south of us there was a very reliable food crop. Okra was one of those foods that we just never ate. If you like farm fresh produce as much as I do, you might like these other posts of mine! This recipe is quick and easy, so you can make it in a flash. Traditionally, okra is served with fresh coriander incorporated in the stew I omitted here because I use a thick tomato sauce I probably would have added the coriander (cilantro) had I used fresh tomatoes.I am in love with this okra recipe! It is very easy, and good enough to convince anyone that okra deserves its place on the American plate. If you are using fresh okra, cut off the tip of the pod, dry with paper towels and stir-fry in olive oil then proceed with the recipe. NOTE: To save time I use the frozen okra that is available at the Middle-Eastern store imported from Egypt it is already prepped and requires no additional chopping. Serve at room temperature with some pita bread. Uncover the last five minutes of cooking to let more liquid evaporate and turn off the heat. Cover the skillet and let the mixture simmer for 45 minutes, making sure it does not burn at the bottom. Add the garlic paste to the okra, then the tomatoes (or tomato sauce) and lemon juice and allspice. Add the remaining 2 tablespoons of oil and saute the onions over. Once the okra has been sauteed on all sides and has turned a dark golden color, remove from the pan and set aside. Stir gently as needed, but avoid over stirring. Add the okra (still frozen) to the onions and stir-fry for 5 minutes or so. In a large frying pan, saute the okra with 6 tablespoons of oil over medium-high heat for 10 minutes.Meanwhile, peel and mash the garlic with a teaspoon of salt till the mixture is pasty. Pour 1/4 cup of olive oil and fry the onion till golden. Chop the onion and heat a deep skillet (with cover).
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