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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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okra

Mixed Vegetable Curry

From Everyday Food, Sep ’09

  • 2 in piece of ginger thinly sliced
  • 5 cloves garlic
  • 2 tbsp vegetable oil
  • 1 tsp mustard seed
  • 1 tsp cumin seed
  • 2 large tomatoes, diced
  • 2 medium russet potatoes, peeled and cut into 1/2″ pieces.
  • salt and pepper
  • 1 head cauliflower in florets
  • 1/2 pd okra, stemmed and halved length-wise
  • 3 cups cooked white rice.

Puree giner and garlic with 1/4 c water until mostly smooth.

In a large sauce pace, heat oil over medium high.  Add mustard seed and cumin, cook till fragrant.  Add paste, reduce to medium low and cook, stirring, until most of liquid has evaporated, 5-7 min. Add tomatoes and cook until they begin to break down, about 3 min.

Add potatoes and 3 1/2 C water, 1tsp salt, 1/4 tsp pepper.  Increase heat to high and boil until potatoes are tender, about 12 minutes.  Fold in cauliflower and okra, cover and cook until tender, 9-10 min.

Crockpot Jambalaya

  • 1 pound skinless/boneless chicken breast in 1 in. pieces
  • 1 pound andouille sausage, 1 in. pieces
  • 28 oz. can diced tomatoes with juice
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 cup chopped celery
  • 1 cup chicken broth
  • 2 tsp. dried oregano
  • 2 tsp. dried parsley
  • 2 tsp. Cajun seasoning
  • 1 tsp. Cayenne pepper
  • 1/2 tsp. dried thyme
  • 1 pound raw shrimp, peeled/deveined
  • 16 oz. frozen okra
  • 2 cups rice

DIRECTIONS

1. In a slow cooker, mix everything but okra and shrimp and cover.
2. Cook 7 to 8 hours on Low, or 3 to 4 hours on High.
3. Stir in okra during last hour of cook time. Stir in the shrimp
during the last 30 minutes of cook time.
4. Serve with crusty baget bread.

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