I've bought some black beans which are soaking as I type this, but
I've forgotten how long they're supposed to boil and it doesn't say so
on the package. Anyone?

I've also bought some frozen okra out of curiosity. Does anyone know
of a good recipe with it? Nutritional information would also be
appreciated.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"Resistance is futile. You will be quoted" - Aquarion (afdaniain)

"MEow" wrote in message
...
I've bought some black beans which are soaking as I type this, but
I've forgotten how long they're supposed to boil and it doesn't say so
on the package. Anyone?

I've also bought some frozen okra out of curiosity. Does anyone know
of a good recipe with it? Nutritional information would also be
appreciated.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"Resistance is futile. You will be quoted" - Aquarion (afdaniain)

I've had okra 3 ways... steamed whole, sautéed over beef tongue, and sliced/
simmered with spiced stewed tomatoes.

The first was just nasty... I think my food should be no hairier than I am.
The second is out for obvious reasons (and was also pretty disgusting).
The third was really good. Just be sure to cook it long enough to make the
okra soft and mushy. Frozen okra may start out that way, I don't know.

"MEow" wrote in message
...
I've bought some black beans which are soaking as I type this, but
I've forgotten how long they're supposed to boil and it doesn't say so
on the package. Anyone?

I've also bought some frozen okra out of curiosity. Does anyone know
of a good recipe with it? Nutritional information would also be
appreciated.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"Resistance is futile. You will be quoted" - Aquarion (afdaniain)

Okra's so yummy...is your frozen okra whole, or sliced?
I get the sliced kind...it's great to add to chili or bean stews...kind of
thickens it up a bit, and it's got a cool texture...a little slimy, with
sort of crunchy neat seeds inside. I really like the seeds. You don't have
to cook it for super long...probably only 15 minutes or something at a
simmer if it's the sliced kind.

It's also tasty baked/fried - I've coated the chunks with seasoned flour
(dip in soy milk first or something?), and then bake it until they're
crispy. Fun french fry alternative.

Black beans...don't remember how long to cook them...don't think more than
an hour after they're soaked. I usually rinse them well, and put them on the
stove covered by 2" of water or so...let it come to a boil, turn off the
heat and cover the pot and let them soak for about an hour. Then cook them
at a simmer until they're almost soft...no more than an hour...but I just
keep checking them. To make them super tasty, I take a couple rounds of
sliced onion and pan-fry/saute them in oil until they're almost black on
each side (keep the slices whole and just flip them) and then stir the
slightly blackened onions into the beans when they beans are almost done
(usually add salt to the beans at this point too). It just gives the beans
the best flavor. Great for mexi dishes.

Carey

On Thu, 09 Oct 2003 17:31:59 +0200, MEow
wrote:

I've also bought some frozen okra out of curiosity. Does anyone know
of a good recipe with it? Nutritional information would also be
appreciated.

Here's a recipe I've never made but which sounds good. Just use soy
sauce instead of the Bragg Liquid Aminos, and canned tomatoes and
frozen or canned corn, and it should be pretty easy.

--Rebecca


Okra, Corn and Tomato Soup


Serving Size : 8


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
3 cups corn (4 to 5 ears)
1 Pinch black pepper
1 tablespoon Bragg Liquid Aminos
5 cups water
4 fresh tomatoes -- peeled, seeded and chopped
1 can tomato sauce -- (15-ounce)
3 cups sliced okra

In a stockpot, add oil. Add corn, black pepper, Bragg Liquid Aminos
and water to pan. Bring to a boil and reduce to a simmer.

Add tomatoes and tomato sauce and simmer for 10 minutes. Add okra,
stir to combine, and cook for 10 minutes more.


Source:
"Atlanta Journal-Constitution"


Per Serving (excluding unknown items): 67 Calories; 4g Fat (46.4%
calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 198mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2
Vegetable; 1/2 Fat.

NOTES : Menkh-t Ur Ta Hatshepsu-t uses fresh corn and okra but says
frozen works just as well. Bragg Liquid Aminos is used as a salt
substitute and can be found in any health food store.

Here's an easily veganized recipe--just leave out the ham or bacon,
and use water & vegetable broth powder instead of the chicken stuff.
Maybe add a little sesame oil and soy sauce to give a 'hammy' flavor.

--Rebecca

Kalaloo

Recipe By :Hannah Forsyth Dixon
Serving Size : 4


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup vegetable oil
1/4 cup finely chopped onion
5 1/2 teaspoons chopped parsley
1/4 cup chopped ham or bacon -- (1/4 to 1/2)
2 cloves garlic -- minced
1 package frozen chopped or leaf spinach -- (16-ounce)
1 package frozen chopped okra -- (8-ounce)
3 cans chicken broth -- (15-1/2 -ounce)
Salt -- to taste

In a medium saucepan, heat oil over medium heat and saute the onion,
parsley, ham and garlic until the onion is transparent, about 5
minutes. Add the spinach, okra, chicken broth and salt, to taste. Cook
until the spinach and okra are tender and much of the broth has been
absorbed, about 15 minutes. Using a fork, stir the mixture briskly
until it become soupy. Cover and reduce heat to a simmer. Simmer 15
more minutes, or until the kalaloo is still soupy, but thick. Serve in
bowls.

Source:
"Kansas City Star"



Per Serving (excluding unknown items): 156 Calories; 15g Fat (84.5%
calories from fat); 4g Protein; 2g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 574mg Sodium. Exchanges: 1/2 Lean Meat; 1/2
Vegetable; 2 1/2 Fat.

While frolicking around in alt.food.vegan, rebecca of AT&T Worldnet
said:

Here's a recipe I've never made but which sounds good. Just use soy
sauce instead of the Bragg Liquid Aminos, and canned tomatoes and
frozen or canned corn, and it should be pretty easy.

Thank for the okra recipes (also to Mr. Falafel). I'll save them and
try them later.
--
Nikitta a.a. #1759 Apatriot(No, not apricot)#18
ICQ# 251532856
Unreferenced footnotes: http://www.nut.house.cx/cgi-bin/nemwiki.pl?ISFN
"Hummm.... 86 percent male. Which probably explains why I only have fun 14 percent
of the time...." Therion Ware (a.a.)

MEow wrote in message . ..
I've bought some black beans which are soaking as I type this, but
I've forgotten how long they're supposed to boil and it doesn't say so
on the package. Anyone?

I just simmer until soft. :/

I've also bought some frozen okra out of curiosity. Does anyone know
of a good recipe with it? Nutritional information would also be
appreciated.

Ick, ick, ick! Only veggie I REFUSE to eat. Grossest, slimiest stuff on earth!

Let us know what you think about it.

-L.

-L. wrote:
I've also bought some frozen okra out of curiosity. Does anyone know
of a good recipe with it? Nutritional information would also be
appreciated.

Ick, ick, ick! Only veggie I REFUSE to eat. Grossest, slimiest stuff on earth!

No, it isn't. You just don't know how to prepare it properly. Use a very
sharp knife and SLICE so you don't crush it. Crushing causes the viscous
juice to flow. Slicing it (with a sharp knife) leaves it dry. If you
still manage to screw it up, coat in soymilk then seasoned cornmeal,
spread on a lightly oiled cookie sheet, and bake it (rather than fry)
till crisp. Cutting is paramount, but you can still cook it so it's not
too slimy.

usual suspect wrote in message ...
-L. wrote:
I've also bought some frozen okra out of curiosity. Does anyone know
of a good recipe with it? Nutritional information would also be
appreciated.

Ick, ick, ick! Only veggie I REFUSE to eat. Grossest, slimiest stuff on earth!

No, it isn't. You just don't know how to prepare it properly. Use a very
sharp knife and SLICE so you don't crush it. Crushing causes the viscous
juice to flow. Slicing it (with a sharp knife) leaves it dry. If you
still manage to screw it up, coat in soymilk then seasoned cornmeal,
spread on a lightly oiled cookie sheet, and bake it (rather than fry)
till crisp. Cutting is paramount, but you can still cook it so it's not
too slimy.

Most of the times I've had it, it was in gumbo, etc., where it was
*slimy*. I once had it fried. It was still slimy/gooey on the
inside. Thanks for the suggestion, but I'm not sure I ever want to
try it again. The texture and flavor was just too gross for me! My
DH doesn't like it either, so it isn't a problem. We live in the PNW,
so I don't think it is grown locally anyway.

-L.