Tried 'n' True: Chicken Broccoli Bake fast and easy for on-the-go generation
Last week I had a recipe for lemon cheesecake from Alice Kemp. Well, this week this recipe comes from her granddaughter, Sue Kemp Giullemelte. It is a very good recipe and so simple.
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Added on: Jul 29, 2007 in
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Regional Cusine
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Lulu's Taco Shop
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WINE PAIRING | Toasted tomatoes perfect for a side dish to any dinner
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Twice in the past month, I've come across recipes for a "tomato crumble." A friend sent me one, and I discovered the other in a French cookbook. In both versions, diced tomatoes were seasoned with fresh herbs, covered with a combination of Parmesan cheese and bits of butter, then baked. I found the idea of a tomato crumble so enticing that my mouth watered at the thought. Since tomatoes are at their peak right now, I came home from the grocery with a bagful and began cooking.
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Lebanese okra and tomato stew
A whole range of simple Lebanese vegetarian dishes, referred to as bi zeit in Arabic, are cooked in and primarily flavored by olive oil. This vegetarian dish combines the flavors of okra and tomato with garlic and cilantro. If you have fresh tomatoes from your garden, by all means, use them in place of the canned.
Ingredients
1/3 cup vegetable oil
1 1/2 pounds fresh or thawed frozen okra, patted dry
2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
5 large garlic cloves, minced
1/2 cup coarsely chopped cilantro leaves
One 28-ounce can peeled Italian tomatoes, chopped, juices reserved
Salt and freshly ground pepper
Procedure
1. In a large skillet, heat the vegetable oil until shimmering. Add the okra and cook over moderate heat, stirring, until bright green and crisp-tender, about 4 minutes. Transfer the okra to a plate with a slotted spoon; discard the oil.
2. Add the olive oil to the skillet and heat until shimmering. Add the onion and cook over moderate heat until softened and golden, about 8 minutes. Add the garlic and cilantro and cook until fragrant, about 1 minute. Add the tomatoes and their juices and bring to a simmer, then cook until slightly thickened, about 3 minutes.
3. Return the okra to the skillet and season with salt and pepper. Cover and simmer over low heat until the okra is tender and the sauce is thickened, about 20 minutes. Serve warm or at room temperature.
Serves 6
Recipe source: Food and Wine magazine
Photo credit: Arobotar
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