FoodFash

Adventure Begins in the Kitchen

Buried In The Freezer, In Pictures

by

Breakfast:  Sprouted Wheat Sourdough French Toast with Maple Syrup

Lunch:  Spicy Okra and Noodles

Dinner:  BBQ Tofu & Brussels Sprouts

When your pantry is packed and your fridge is a ghost town, there’s only one place left to hunt for food:  the freezer.  I should have taken a picture of the random assortment of stuff I had to choose from for meals today.  Thankfully breakfast and dinner were so-so.  But okra?  Really?  Some bites were tolerable but, for the most part, the slime completely grossed me out.  The things a busy, moving girl will do to get her greens!

What are your thoughts on okra?  Have any recipe suggestions that will transfer me to the okra-loving team?

Comments

  1. Jordan Lynn (Ciao Cow) says

    I am an okra lover – tried and true. My family used to grow okra in our backyard, and I swear there was never enough. I love the sliminess of it, but there are ways to prepare it that make it less slimy. My favorite way to prepare it is to pan fry it. I don’t have a specific recipe, but dip the okra in eggs, dip in some breadcrumbs/milled flax/ whatever kind of ingredient you pan fry things in., and then fry in some oil. It might change your mind about okra. I’ll have to post a real recipe when I am back in the States, so other people can enjoy the thrill that is fried okra.