Fried Okra

Every once in a while, Clyde craves fried okra.  Since it is impossible to be had here, his sister, Sara Warne gave me a fun recipe.  It is easy and doesn't stink your house up with fried oil because you shallow fry them.

Fried Okra
10 ounces frozen okra, thawed or fresh okra - sliced into circles.
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cornmeal
1 Tablespoon flour
4 Tablespoons peanut or vegetable oil

On a plate (I used a zip-lock plastic bag because I could throw it away after) spread out okra and season with salt and pepper (I just tossed the salt and pepper in the bag).  Mix the cornmeal and flour together.  Toss the cornmeal/flour mixture in the bag with the okra.  Pour into a colander with fairly large holes and sift the excess off.  In a fry pan, cover the bottom of the pan with vegetable oil (should be about 4 Tablespoons).  Bring the oil up to heat - just until it starts to shimmer (I put it on med-high).  In small batches, cook the okra until dark golden brown (but not burned) about 5 minutes with a stir in the  middle of the time (it might take a bit longer).  Drain on a paper plate with paper towels.  When all of the batches are finished, serve with a sprinkling of coarse salt over the top.  This enough for Clyde or a 3 people.
Note: the darker brown you can get it - the crunchier they will be.  Just drain the okra on the paper towels for a minute then spread them out on a baking sheet in a warm oven to keep until all are finished.  This will help keep their crunch.

Pasta Salad with Red Wine Vinaigrette Dressing

This is one of my favorite pasta salads because it is light.  I usually add more cucumbers than called for and sometimes even some bell peppers.  I have been known to pretty much make a tossed salad with a bit of pasta.  I think I like this because the dressing is so good.
Vinaigrette Dressing
2/3 cup canola oil
1/3 cup red wine vinegar
1 1/2 Tablespoons sugar
1 Tablespoon Dijon Mustard
2 teaspoons minced shallot
1 teaspoon lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon parsley flakes
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon dried oregano
dash onion powder
In a mixing bowl, blend with a mixer until thick and creamy.  (I have also done this in the blender with good results).  Place in a covered container and chill until ready to use.


Pasta Salad
Bring 4 quarts of water to boil.  Add 1 pound of rainbow Rotini or tricolor radiatore to the water.  Cook until al dente (about 1 or 2 minutes less than package directions).  


Drain.  Drizzle with 1-2 teaspoons olive oil and mix well.  Refrigerate in a covered container for 30 minutes or so.


In the meantime, remove the seeds from 2 large tomatoes and dice into small pieces.  Dice one small scallion or green onion, finely.  Dice 1/4 cup cucumber, into small pieces.


When the pasta is no longer warm, add the vegetables and refrigerate.  Just before serving add the dressing - just enough to coat.  Don't over dress the pasta or add too much dressing too soon.  As a warning, the longer it sits, the more dressing the past soaks up.  (I personally don't think this is a bad thing but some people do.  In fact when I was first served this pasta, the dressing came to me on the side so I could dress my own salad.  I just let it soak in now.)


Note: I obviously make this with gluten-free pasta now with very good results.

Mandarin Orange Salad

This is light and really tasty.


Mandarin Orange Salad
1/2 cup slice almonds
3 Tablespoons sugar
1 bunch leaf lettuce, torn into bite-size pieces
1 small head radicchio, torn into bite-size pieces
1 small red onion, minced (optional)
1 can (11 ounces) mandarin oranges, drained
1 whole cooked chicken breast, cubed


Dressing:
1/4 cup canola oil
2 Tablespoons sugar
2 Tablespoons cider vinegar
1 Tablespoon minced fresh parsley
1/2 teaspoon salt
Dash pepper
Dash hot pepper sauce
1. In a small skillet, heat the almonds with the sugar over low heat.  Cook and stir almonds until the almonds are glazed.  Set aside to cool.
2.  Mix the dressing ingredients together; set aside.
3. Just before serving, toss together the lettuce, radicchio, onion, oranges and chicken.  Toss the dressing gently over all until lightly dressed.  Garnish with the almonds.  Enjoy!
Note:  For a lighter meal or a side salad, omit the chicken.

Colorful Vegetable Coins

This is vegetable recipe that Doreen Brugger gave me.  She told it is one of Popi's favorites.

Colorful Vegetable Coins
3 medium carrots, sliced in rounds
2 medium yellow summer squash, slice in rounds
2 medium zucchini, sliced
1 small head cauliflower, broken into small florets
1 clove garlic, slice thinly
4 Tablespoons butter
1 cup chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon pepper
Place vegetables in a 3 quart baking dish.  Saute garlic in butter.  Add to vegetables and add broth.  Sprinkle with salt and pepper.  Bake at 350 for 50 minutes.  Bake at 12-15 servings. 

Jewel Roasted Vegetables

This has become somewhat a Thanksgiving tradition.  People that don't like these vegetables even like this recipe.  But then I have found people tend to like vegetables better roasted or grilled.

Jewel Roasted Vegetables
4-5 medium beets
3 Tablespoons olive oil divided
1 1/2 pounds carrots (whole carrots work best for this)
1 1/2 pounds Brussels sprouts
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees.  Put the beets in a small baking dish and rub them with 1 Tablespoon of olive oil.  Cover the dish with foil and put into the oven for 30 minutes.

In the meantime, peel and cut the carrots in to 1-inch pieces.  Trim and cut the Brussels sprouts in half lengthwise.  Put the carrots and Brussels Sprouts onto a large baking pan and toss with the remainder of the olive oil. 

After the betts have been cooking for 30 minutes, add the large pan of vegetables to the oven and cook for 1 hour, stirring the vegetables every 20 minutes.

Remove the beets from the oven and transfer to a cutting board to cool. Remove the other vegetables and sprinkle with salt and pepper.  When cool enough to handle, peel the beets and a cut into similar sized piece so the other vegetables.  Toss the vegetables together in a serving bowl and serve immediately or refrigerate and reheat in the microwave just before serving. 

Note: I often add fresh green beans to this mix with excellent results but I don't add them until the last 1/2 hour of cooking.  I must admit I don't always stir my vegetables.  I often stick them in the oven and forget them and they still taste wonderful. 

If you want to roast other vegetables, sprinkle them with a bit of olive oil.  Below are the roasting times.
Roasting times for other vegetables:
Broccoli - 20 minutes at 375 degrees (It is best to keep the florets quite large for broccoli - otherise you have very 'toasted' broccoli
Asparagus - 30 minutes at 400 degrees