RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 815
View Recipe |
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Recipe Name: |
New Orleans Okra |
Source: |
, May 2005 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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Course: |
Side Dish |
Used in Baskets: |
No |
Base: |
Vegetable |
Kosher: |
Pareve |
Ethnicity: |
Creole |
Kosher for Passover: |
Yes |
Preparation Time: |
5.00
Minutes |
Number of Servings: |
16 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
Cooking Time: |
35.00
Minutes |
Heart Healthy: |
Yes |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.18
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
Onion, celery, and green bell pepper are used so often in Louisiana that locals call them "the trinity." Here, they're combined with another local staple: okra.
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Ingredients:
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Directions:
Heat olive oil in a Dutch oven over medium-high heat. Add onion, and sauté 5 minutes. Add celery, bell pepper, and tomato paste; cook 2 minutes. Stir in diced tomatoes and cayenne pepper; until sauce thickens.
Add okra pods. Cover, reduce heat, and simmer 20 minutes or until okra pods are tender. Stir in salt.
Serving Size: 3/4 cup
CALORIES 101(16% from fat)
FAT 1.9g (sat 0.3g,mono 1.3g,poly 0.2g)
PROTEIN 4g
CHOLESTEROL 0.0mg
CALCIUM 149mg
SODIUM 499mg
FIBER 5.2g
IRON 1.2mg
CARBOHYDRATE 20.3g |
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Nutrition per Serving: |
Calories: |
81 |
Total Carbs: |
11.3 |
Net Carbs: |
0.0 |
Cholesterol: |
0.0 |
Fat: |
2.5 |
Protein: |
3.95 |
Fiber: |
7.66 |
Sodium: |
301.69 |
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Average Rating:
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