Indian Spiced Okra

I've liked okra for a long time, but have never made it before.

When I was in second or third grade, we had to bring in a regional American dish. I asked my mom to make okra, which I believe was cooked in a tomato sauce. I loved it.

The other day, my co-worked showed up with an Indian spiced okra. I hoped she would share the recipe with me, which she was kind enough to do.

Here is the first of what I hope will be the first of many entries that feature some delightful Indian flavors. Thanks, Reshma!

recipe courtesy of Reshma Iyer

Indian Spiced Okra

as featured on The Fruit Guys website.

INGREDIENTS

  • 1 bunch Okra cut into small rounds
  •  ¼ teaspoon Turmeric powder
  • ¼ teaspoon Chili powder/paprika
  • ¼ teaspoon Cumin powder
  • ¼ teaspoon Coriander powder
  • ¼ teaspoon Cumin seeds
  • 1 teaspoon Olive Oil
  • Salt to taste

PREPARATION

  1. On a slightly warmed up pan, add oil.
  2. Once the oil gets nice and hot, add the cumin, cooking until the cumin gets darkish brown and you can smell the aroma.
  3. Add the turmeric, chili, cumin seeds and coriander powder in quick succession. Note: You have to literally cook these spices for 2-3 seconds, you will notice it getting smokey.
  4. Add the Okra and stir around, reduce the flame to low-medium.
  5. Add about 5 tbs of water or to your discretion - basically there should be just enough to cook the Okra and not more than needed or it does turn sticky and pasty.
  6. Add the salt and cover and cook for about 5-7 mins. Keep checking. If the water does not seem to reduce, remove the lid.
  7. Once you are able to break a piece with the spoon or your finger, its done.

Cook’s Notes: 1 bunch of okra should fit into your hand when held up vertically. Wash okra before cutting or they will get pasty.

Featured: DailyBuzz Food: BBQ Vegan Skewers

My BBQ Vegan Skewers are featured on today's Top 9 on DailyBuzz Food.

Loving this! The site, DailyBuzz Food is an update and add on to FoodBuzz. I love the new format, and am excited to be included.

There is a tab on the top of the site for Special Diets. Until today, I hadn't really thought my recipes would fit into this. Upon further inspection into my list of posts, I guess I do talk a lot about alternatives to dairy and gluten. And now vegan. You can track my eating habits through the last 3+ years of posts to see just when all these exceptions to my very full diet began. Blogging is interesting in that way. Sometimes you repeat and repeat (you'll see roast chicken here and any number of smoothies appear over and over). Sometimes you change and update (no more cheese for me: make the pesto without it, it'll be just as good).

Take a look at the collections they have featured so far (the new format just started this month). It's really nifty.

Thanks, DailyBuzz Food (I still want to call you FoodBuzz, is that ok?)!!

Really Tasty BBQ Vegan Skewers

As you may or may not already know, I'm a really big meat eater so BBQ vegan skewers are not normally I'd partake in, let alone create.

Given the bounty of the season, and my effort to eat a bit lighter, I thought we'd give some vegan skewers a try. I've been getting amazing vegetables these past few months and want to showcase their flavor. What better way to do this than by grilling veggie and tofu skewers, coated with a light olive oil mustard and thyme marinade?

Tofu has only appeared once on this site, as part of my beloved version of Cook's Illustrated's Hot and Sour Soup. I usually eat around the tofu in the soup, only eating little bits of it for the texture. Imagine how delighted I was by the flavor and consistency that the tofu had in these skewers. Not crisp, but firm, and just the right amount of marinade seeped into the tofu cubes to give you that extra flavor in every bite.

I do have to admit, I think I'd like these more with shrimp in them, but the tofu was a surprisingly good part of the whole.

BBQ Vegan Skewers

INGREDIENTS

  • 6 skewers, soaked in water if they are wood
  • ½ block super firm tofu, water pressed out, cut into cubes
  • 1 onion, peeled and cut into chunks
  • 1 cup summer squash cut into chunks
  • 12  mushrooms, cleaned, ends trimmed but left whole
  • 1/3 cup olive oil
  • 2 teaspoons mustard
  • 2 sprigs thyme leaves, minced
  • Salt and Black Pepper to taste

PREPARATION

  1. Preheat grill to high.
  2. Mix all the dressing ingredients together in a medium bowl.
  3. Alternating squash, onion, tofu and mushroom, make six skewers.
  4. Brush with the dressing on all sides.
  5. Place on the grill and cook for five minutes with the lid closed.
  6. Open the lid, brush with dressing on all sides, cook for five minutes more on second side, turn and repeat above steps.

Iced Cappuccino with Almond Milk Redux

Simply put, Gran Fran's iced cappuccino makes me think of summer. I included this in my

Mother's Day post

, but really would like you to think about making it again now.

There are glimpses of real summer even her in San Francisco. And I know the rest of the country is hotter than a hot dog (the name of a children's book I used to read to Isabella), so I wanted to share this again with you.

Enjoy and keep cool!

Gran Fran's Almond Milk Blender Cappuccino

serves 1

you will need a blender (ok, seems obvious, but thought I should mention it)

Ingredients:

  • 2 cups hot coffee, if it’s winter; cold if it’s summer
  • 1 cup almond milk (Gran Fran uses whole milk)
  • 2 tablespoons sugar
  • 6 ice cubes if it’s summer
  • Cinnamon, optional

Method:

  1. Place all ingredients in blender; adjust amounts to fit capacity of blender.
  2. Hold down cap of blender with a dish towel.
  3. Turn blender on high.
  4. Blend until frothy and creamy.
  5. Pour into glasses or cups. Sprinkle with cinnamon if desired.
  6. Serve immediately.