Stewed Tomatoes and Okra
Source of Recipe
My kicked up version of S.B.D.'s Stewed Tomatoes
Recipe Introduction
Notes: I have even been known to spoon this over cooked whole wheat pasta if I'm having a carb craving. If mixture is too dry for your liking, you can add a can of tomato sauce or tomato juice to loosen the texture. I have also added mushrooms which is also good. --- Just remember the more you add the more moisture you will need to add, so be prepared if you add other items. If you want to spice it up a bit you can also add some crushed red pepper during the 30 min. simmering. If by chance I have any left over, the next day I make an omelet and add the left overs on top. Yum Yum! It's all just a matter of what you like. Mangia!
List of Ingredients
1 - 28 oz can Progresso Italian style peeled tomatoes, undrained and diced
1 tablespoon dried minced onion
1/2 pound fresh or frozen okra, cut in 1/2-inch pieces
1 tablespoon extra virgin olive oil
1/4 cup chopped green bell pepper
1 stalk celery, thinly sliced
1 clove garlic, minced
1 tablespoon balsamic vinegar
1/8 teaspoon fresh ground black pepper
1 pound ground chuck
fresh ground black pepper, to taste
garlic powder, to taste
seasoned salt, to taste
Recipe
1. In a bowl, add tomatoes, minced onion and okra and set aside
2. In an electric skillet over med high heat, heat oil. Add bell pepper, celery and garlic. Saute for 5 - 10 minutes or until vegetables are tender. (take care not to burn the garlic)
3. Add tomato mixture, vinegar and fresh ground pepper to saute vegetables. Bring to a boil. Cover, reduce the heat and simmer for 15 minutes, stirring occasionally.
4. While this is simmering, brown ground beef and season to taste with black pepper, garlic powder and season salt until meat is no longer pink. Drain
5. Add meat to tomato mixture, cover and simmer 30 minutes or until flavors have married and okra is soft and tender. Season with Kosher or Sea Salt to taste and eat as is, served with steamed vegetable of your choice
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