The other day I was walking through my local Sprouts and I spotted some beautiful okra sitting in a large barrel. For those that don’t have one in their area, Sprouts touts themselves as:
“Sprouts is a neighborhood grocery store with the feel of an old-fashioned farmers market. Our bright, friendly stores are filled with everyday staples and specialty items at a great value. You’ll find mountains of fresh fruits and vegetables, barrels of wholesome grains, nuts and sweets, full-service deli, meat and seafood counters—complete with homemade burgers and sausages. Roam around our spacious aisles and you’ll find fresh baked goods, eclectic beer and wine, gourmet cheese, sensibly-priced vitamins and supplements, and thousands of natural, organic and gluten-free groceries.”
It’s a great place to pick up fresh fruits and vegetables, grass fed beef and exotic meats such as bison, elk and others. And if you are into it, they have all kinds of health nut things. Vitamins and organic this and that and gluten free everything. Great stuff if you are into it, but I mainly go to get fresh fruits and veggies.
Like I was saying, I spotted some beautiful okra and I grabbed it thinking only of making fried okra. Then I got to thinking that fried was probably not the healthiest choice I could make and instead decided stewed okra and tomatoes would be much healthier and I’m glad I did. I knew that Mrs. G liked it. What I didn’t know was that it is one of her favorite dishes. Score some extra bonus points for me. 🙂
- 1 lb fresh okra, stems and tips removed and sliced (frozen is ok if that is all you can find)
- 2 slices of thick bacon
- 1 large onion, diced
- 1 bell pepper, diced (I used red as Sprouts did not have green and I don’t like green anyway)
- 2 cloves of garlic, diced
- 1 14.5 can diced tomatoes with juices (basil, garlic and oregano preferably)
- 8 oz tomato sauce
- 1 tsp creole seasoning, such as Tony Chachere’s
- salt and pepper to taste
- optional 1 tsp of sugar (to cut the acidity if desired)
- In a large saute pan, cook the two slices of bacon. When done, remove bacon and set aside. Coarsely chop when cool.
- Sautee the onion and bell pepper over medium heat in the reserved bacon grease until tender (add extra oil if needed). Once tender, add the garlic and sautee for an additional minute of two, making sure not to brown the garlic.
- Add the remaining ingredients including the chopped bacon, turn the stove down to a low simmer and cover the pan. Cook for about 30 minutes or until okra has reached your preferred texture.
*Note – this dish is even better if made the day before or if allowed to set for a few hours after cooking to allow the flavors to develop and marry.
Even though I was craving fried okra when I was at the store, I’m glad I went the healthier route. This dish is chock-full of flavors. A little tart, a little sweet, a little heat and just the right amount of acidity. It doesn’t look very pretty on a plate, but don’t let its looks fool you. Mrs. G declared the dish a winner, although she said I overcooked the bacon. She thinks I shouldn’t have gotten it as crispy as I did.
As for the fish, we’ll get to that tomorrow. Or the next day. In the meantime, you can find the recipe for our home made Horseradish and Tarragon Tartar Sauce HERE. The only changes we’ve made is to use yellow onion instead of the red onion. The red onion tends to turn the sauce pink if allowed to sit to long.