Easing Back Into the Kitchen
Normally, in the past when I have moved, the kitchen gets set up almost immediately. Clearly now that I am officially an old geezer, I am a bit slower about these sorts of things. Or it could just be that I got a bit overwhelmed doing several big things all at once, because I am not feeling like an old geezer at all, and in my normal fashion I have been doing several big things at once.
But the kitchen is almost there... there enough to be functional, at least. I've still got projects I am working on most nights—unpacking a box or three, installing various shelves or other organizational items, or the very important task of laying my butt on the couch and resting (yes, I do consider that a "project")—so I haven't jumped back into cooking head first yet. But there is traction, an easy to throw together dish here and there.
It's okra and tomato time again, and my mom has kept me well-stocked with goodies from her garden. For my first cooked meal in the new house (not to be confused with pulling stuff out of the freezer and heating it up on the stove), I roasted some shrimp with cherry tomatoes and Feta and steamed some okra and tomatoes. Simple, and yet so, freaking, good.
For anyone with an aversion to the slime factor of okra, I will just tell you upfront you will hate this recipe. Don't even try it. Check this other post for some tips on avoiding okra slime (+ one of my favorite recipes), because this one just flies in the face of all of that. It is for die-hard okra fans only who love it any way, any how, any time... people who would eat it with a fox or in a box or on a boat or with a goat. For those rare people out there like me, enjoy.
Steamed Okra and Tomatoes
Yield: 2 servings
- grapeseed oil
- 2 C fresh, whole okra pods
- 1 large tomato
- 2 cloves of garlic, pressed
- 1 T crushed, dried oregano
- Kosher salt and freshly cracked black pepper to taste
- Preheat a sauté pan (with a lid but lid removed) over medium heat. While it heats, core the tomato and cut it vertically into thin wedges. Do not remove seeds.
- Add just enough oil to thinly coat the bottom of the pan and add the okra, tomatoes, garlic and oregano. Stir to distribute evenly and place the lid on the pan.
- Allow to cook for about 10–15 minutes, depending on the size and age of the okra. Larger pods will take a bit longer, you want it tender enough that it is just starting to fall apart.
- Stir in salt and pepper to taste and serve.
My dog was sad because I wouldn't share.