tasty tuesday: shrimp etoufee

Etoufee Fin

Mardis gras… fat tuesday… tasty tuesday. Same thing.

Welcome to another installment of Alex making food New Orleans style, this time with local whole shrimp and a spicy bowl of goodness. Last time around we had some BBQ shrimp, and now its time for gumbo’s sophisticated brother etoufee. Etoufee is a creole dish (no tomatoes) made with a roux and the trinity of vegetables. Crawfish is a slightly more traditional ingredient, but shrimp is no pour substitute, especially when fresh from the GA coast courtesy of The Dirt Farmers. I might have cheated on the trinity of vegetables here, replacing bell peppers with jalapenos, but hey, I like jalapenos and spiciness and I do not like bell peppers. So there you have it.

Since it is Fat Tuesday, and on Fat Tuesday you tell the truth (usually due to insobriety, but hey), I should say that I really wanted to make etoufee because I’ve never had it before and it is embarrassing given that I was born in Jefferson Parish. Seems like I should have the taste of New Orleans seeped into my skin, but I suppose my moving to Georgia left me with more of a longing than a true appreciation. I like the place, haven’t spent a lot of time there, but like it. I like the food, though the over-reliance on bell peppers can be a turn off. Its a complicated tale filled with half-met expectations and continually growing curiosity.

But, as a dish to warm you up on a cold evening, Fat Tuesday or not, this etoufee is an expectation fully met that will leave you craving for so much more that you won’t mind missing whatever you are giving up for lent.

Shrimp Etoufee

1/2 stick butter
4 tbsp flour
Dash salt
1 large onion, chopped
2 jalapenos, seeded, ribbed, and chopped
2 stalks celery chopped
4 cloves garlic, pressed
1/4 cup parsley, chopped
1/2 tsp alt, pepper, paprika, white pepper,
Pinch cayenne pepper
1 qt shrimp stock (vegetable stock simmered with shrimp heads)
1 lb whole shrimp, peeled (leave 4 behind with heads and shells on)
1 tbsp butter
1 cup brown rice, prepared in rice cooker

Head on Shrimp
2 tbsp butter
1/2 tsp red pepper flake
1/2 tsp garlic powder
dash canola oil
1 tsp vinegar
1 tbsp heavy cream.

Begin by making the shrimp stock. Cut the heads off all but 4 shrimp and add to 1 quart of vegetable stock. Bring to a boil then simmer for 10 minutes. If you are not using whole shrimp, follow the same procedure using the peels. Strain the stock into a bowl, making sure no peels/heads remain in the stock.

Shrimp Heads

Begin the rice in the rice cooker.

Begin making the roux by melting the butter in a dutch oven or heavy pot over medium heat. Add the flour and whisk into a thick paste. Lower the heat and cook at least 15 minutes until the roux has browned slightly and has an aroma like browned butter.

Stir in the veggies and cook about five minutes, until the onions begin to wilt. Add the garlic, parsley and spices. Cook an additional 2 minutes. Stir in the stock and raise the heat to medium high until the mixture begins to boil. Reduce heat and simmer 15-20 minutes until veggies are soft and the etoufee has a gravy like texture. Stir in the headless shrimp. Keep on heat for 2 minutes while stirring and kill the heat.

Etoufee Veggies

In a separate pan, add the butter, red pepper, garlic, and vinegar. Heat until butter is melted and add the shrimp. Heat 1 minute then flip and add the cream. Heat 1 more minute and remove from heat.

Plate by placing a small amount of rice in a prep bowl and flip into a pasta bowl. Ladle the etoufee around the rice and top with two of head-one shrimp and spoon some of the spicy sauce. Enjoy and worry not about lent!



tasty tuesday: spicy shrimp soba noodle bowls


Tonight’s dish was inspired by one of my favorite hidden hideaways in Macon: Pho Saigon. I’m partial to the shrimp noodle soup, which is a pho-like soup that I slurp up with plenty of basil and sriracha, but Alex usually gets a noodle or rice bowl. Both dishes are surprisingly healthy and are packed full of flavor. I knew that we still had some Georgia shrimp in the freezer from our trip this summer to the coast, so I wanted to feature one of our state’s jewels in a way other than a fried variety or in shrimp and grits. This recipe is a great summer-to-fall transition go-to; it’s simultaneously fresh and indulgent-tasting without being too heavy. I used Japanese soba noodles in this bowl which are made from buckwheat and are full of fiber rather than the typical rice noodle in Vietnamese cuisine, but you could use any type of noodle you like.

One of my favorite things about this dish was the contrast between the warm shrimp, broccoli, mushrooms, and noodles with the cool and crisp bean sprouts, carrots, lettuce, and peanuts. You could use any sauce you like, but I threw together some of the Asian sauces we had in the refrigerator and made my own variation. Tip: include a dash of fish sauce in your concoction. It smells less than ideal on its own, but it will make any sauce you like taste authentic!

Spicy Shrimp Soba Noodle Bowls

Serves 2

1 lb. shrimp, peeled and deveined

1 tsp. red pepper flakes

2 Tbsp. canola oil

2 Tbsp. sesame oil

4 garlic cloves, minced

4 oz. soba noodles

1 broccoli crown, cut into bite-sized pieces

2 cups shiitake mushrooms, sliced

1 cup mung bean sprouts

1 large carrot, cut into matchsticks

1 scallion, thinly sliced

1/4 cup peanuts

4 leaves of greenleaf lettuce

for the sauce:

1 Tbsp. fish sauce

1 Tbsp. sriracha

1 Tbsp. soy sauce

1 Tbsp. teriyaki sauce

1 Tbsp. PB2

1/4 cup peanuts, chopped

Cook the pasta according the package directions, rinse with cold water, then toss with 1 Tbsp. sesame oil; divide evenly between two large, wide bowls.

Heat 1 Tbsp. canola oil and 1/2 Tbsp. sesame oil in a large pan over medium-high heat. Add two minced garlic cloves, then add the broccoli and mushrooms and cook for about 3 minutes, remove from pan and set aside. Add another 1 Tbsp. canola oil and 1/2 Tbsp. sesame oil to the pan, then add the other two minced garlic cloves and the red pepper flakes to the oil. Next, add the shrimp and cook for about 1 minute on each side.

Arrange each of these items on around the bowl on top of the noodles: lettuce leaves, carrots, peanuts, bean sprouts, scallions, shrimp, broccoli, and mushrooms.

In a small jar, shake the sauce ingredients together, then pour the sauce into the middle of your bowl. Present the bowl this way to your diners, then dig in!

wild card wednesday: spicy shrimp, avocado, and goat cheese sandwich on ciabatta


Welcome back to Wild Card Wednesday!  This month’s focus is a special ingredient: avocado.  Now that the weather is warming up, it’s the perfect time to integrate some of that creamy delicious green goodness into your supper plans.

The spicy sauce in which the shrimp is tossed is nicely cooled off by the goat cheese and avocado.  If you’re a vegetarian, you could omit the shrimp but use the spicy sauce as a spread and still have a delectable sandwich, especially if you added some sprouts and/or a tomato slice!

The spicy shrimp sauce is deceivingly light.  Instead of using sour cream or mayonnaise, I pulled out my handy-dandy 0% plain Greek yogurt that not only cuts down on calories and fat, but also adds protein and has the same consistency.  I tossed in some fresh lemon juice, salt, and Sriracha sauce, and voila!  A full-bodied sauce that’s totally good for you.

You could use and kind of bread here, or even make it a wrap, but I saw a nice loaf of ciabatta at the Fresh Market that called my name in the store, so that’s what I chose.  Be creative–this combination of ingredients was great!

Spicy Shrimp, Avocado, and Goat Cheese Sandwich on Ciabatta

for 2

16 shrimp, peeled and deveined

1 Tbsp. canola oil

2 oz. soft goat cheese, crumbled

6 leaves of Bibb lettuce

1 avocado, cubed

1 loaf of ciabatta, halved and sliced lengthwise

1 cup 0% Greek yogurt, plain

juice of 1/2 lemon

1 Tbsp. Sriracha hot sauce

1/2 tsp. salt

1/4 tsp. red pepper flakes

salt and pepper, to taste

Place the ciabatta in the oven at 400 F for 10 minutes, then take out and let it cool.

Heat the canola oil in a small frying pan over medium-high heat.  Season the shrimp with 1/4 tsp. salt, red pepper flakes, and a sprinkle of pepper.  Add the shrimp to the oil and cook for about 1 minute on each side.  Spoon the shrimp out of the oil and place in a small bowl lined with a paper towel; set aside.

Add the Greek yogurt, lemon juice, Sriracha, and 1/4 tsp. salt to a small bowl and mix to combine.  When the shrimp cools, remove the paper towel from the bowl.  Drizzle the shrimp with about 3 Tbsp. of the yogurt sauce and toss to coat the shrimp.

Place the tops and bottoms of the ciabatta on a cutting board or plate, cut side up.  Spread about 1/2 Tbsp. of the yogurt sauce on each slice of bread.  On each of the bottoms, place 3 leaves of lettuce, then 8 shrimp, then 1 oz. goat cheese, then 1/2 cubed avocado.  Place the tops of the bread on the top of the sandwich, cut in half diagonally, and you have a sandwich worth telling people about!


tasty tuesday: shrimp pad thai, lightened up


Happy Tasty Tuesday, everyone!  Tonight, I have for you some make-your-own-take-out that lets you control the ingredients, particularly the portions and the oil.  Pad Thai is a delicious indulgence, but its general unhealthiness sneaks up on you.  You may have had the following thought process: “What, it’s just chicken or fish, and it’s not fried!  What, they’re just peanuts, right?  Ok sure, there are a TON of rice noodles here, but so what?  Oh, it’s a little greasy?  Hmmm…” Yeah, Pad Thai is a sneaky mistress of calories, but this is a sneaky attempt to lighten it up without losing flavor.  Don’t get me wrong–don’t go crazy with your portions here.  The secret is three-fold: 1-use traditional shrimp instead of chicken or pork.  Shrimp is such a great way to get lean protein for such a low calorie bargain (or Points, if your a WW person like me).  2-be in control of the amount of rice noodles you use.  A box of rice noodles has four servings, so if you’re just cooking for two like me, only prepare half of the box.  3-use a low-calorie filler to make up for the smaller amount of pasta.  Here, I used mushrooms, which are great flavor absorbers, are pretty filling, are great for you, and most importantly: they take up a good deal of room on the plate to make you feel like you’re eating more.  I promise, you’ll feel fully satisfied after this bowl of tasty Thai goodness–the protein from the egg and shrimp, the satisfaction from the noodles, and the good fat from the peanut butter (and smaller amount of canola oil) will have you asking, “When are we making this again?”

Another note: do NOT leave out the fish sauce.  Fish sauce is an ingredient is several Thai dishes, and it’s what will take your homemade dish from lackluster stir fry to “wow–this tastes like someone who knows what she’s doing made it!”  It’s relatively inexpensive–a little over $3 at the grocery store (yes, you can get it at Kroger, Macon people), it has a distant expiration date and is a cheap investment.  A warning, though: if you haven’t used it before, know that fish sauce is quite “fragrant.”  It’s not to be consumed alone, but a few tablespoons in a large dish really give a huge depth of flavor, and I promise that your food won’t taste like this stuff smells.

Shrimp Pad Thai

Serves 2

4 oz. rice noodles (check the label of your box–Annie Chung’s brand comes in a box of 8 oz.)

1 lb. shrimp, peeled and deveined

2 Tbsp. canola oil (don’t use olive oil–the flavor will overpower the dish)

2 eggs, whisked together

8 oz. mushrooms, sliced

1 shallot, thinly sliced

2 garlic cloves, minced

3 Tbsp. fish sauce

1 Tbsp. crunchy peanut butter

juice of 1 lime

1/2 tsp. red pepper flakes (adjust heat to your taste)

4 green onions, thinly sliced

handful of basil leaves, thinly sliced

Place the noodles in a large bowl and, when the water from the faucet is super hot, run the noodles under the hot water until the water covers the noodles.  Set aside. You’re not boiling these, but this process will cook the noodles, so no worries.

Heat 1 Tbsp. oil over high heat in a wok or large pan.  Add the shallot, garlic, and shrimp and cook until shrimp is translucent (probably about 2-3 minutes).  Remove the shrimp and set aside.  Add the other 1 Tbsp. of oil to the hot pan and add the eggs for a quick scramble.  When the eggs are scrambled, set aside.  Next, add the mushrooms and place the lid on the pan.  Cook until mushrooms get soft (about five minutes).

While the mushrooms are cooking, mix together the fish sauce, peanut butter, lime juice, and red pepper flakes.  When the mushrooms are ready, pour the water off of the noodles and add the noodles to the pan with the mushrooms.  Turn the heat down to medium-low.  Add the sauce and, using tongs, mix to combine.  Next, add back in the egg and shrimp, then turn off the heat.  Add the green onions and mix everything together.  Divvy the mixture up into two pasta bowls or onto two plates, then garnish with the basil.

wild card wednesday: fish skewers with hawayej and parsley + roasted cauliflower and hazelnut salad


Happy Wednesday, all!  Today marks the middle of January, my least favorite month.  It’s cold, there are no major celebrations, and it’s dark too early, just to name a few gripes.  Despite all of this, we must soldier on and make the best out of what we have, which brings me to the Wild Card Wednesday ingredient of the month: cauliflower.  Yes, that dreaded white, crunchy vegetable on every crudite plate that is never eaten.  Some of you may know about the transformative properties of roasting vegetables, and cauliflower performs beautifully in this endeavor.  Like January, no one likes cauliflower upon first blush, but since we have to live with it, we might as well enjoy it, right?

Both of these recipes come from the cookbook Jerusalem, written by Yotam Ottolenghi and Sami Tamimi.  Both men were born in Israel, but Ottolenghi is Jewish and Tamimi is Muslim.  Together, they own a handful of delis in London and combine many tastes and flavors from all around the Middle East.  I was so excited to open this, along with another one of their cookbooks, Plenty, at Christmas this year.  My cousin Jessy (paying close attention to my Amazon wishlist) made an excellent choice!

The fish skewers have a strong depth of flavor–something that usually doesn’t come across with grilled fish.  It sits in the refrigerator in the hawayej–a Yemeni spice mix that you make from your pantry–and the flavor seeps into the filets very effectively.  The cauliflower salad is a true “party in your mouth” type of side dish; lots of interesting textures come out from the softness of the roasted cauliflower, the fruity pop of the pomegranate seeds, and crunch of the nuts and the celery.

So, here we go: a warm, vibrant, piquant plate for a dreary mid-week day in the doldrums.  Just the pick-me-up you needed!

Fish Skewers with Hawayej and Parsley

1 lb. (2 fillets) cod, halibut, or other firm white fish, cut into 1-inch cubes

1 cup chopped parsley

2 garlic cloves, crushed

1/2 tsp. red pepper flakes

1 Tbsp. olive oil

1 lemon, halved

4 bamboo skewers, soaked in water for 1 hour

Hawayej Spice Mix:

1 tsp. black peppercorns

1 tsp. coriander seeds

1 1/2 tsp. cumin seeds

4 whole cloves

1/2 tsp. ground cardamom

1/2 tsp turmeric

Start with the hawayej mix: place all of the mix ingredients into a spice grinder or use a mortar and pestle to grind the spices into an even mix.  Place the mix into a large mixing bowl.  Place fish, parsley, garlic, red pepper flakes, lemon juice, and 1 tsp. of salt into the bowl with the hawayej mix.  Mix well with your hands, then cover with plastic wrap and let fish sit for at least one hour in the refrigerator.

Place a ridged grill pan over high heat for about five minutes.  While you’re waiting for the grill pan to get hot, thread the fish pieces onto the bamboo skewers, leaving plenty of space between each piece (about four on each skewer).  Drizzle the fish with a small amount of olive oil, then grill for about 2 minutes on each side.  Grill the lemon halves and serve on the plate with the skewers.

Roasted Cauliflower and Hazelnut Salad

1 head cauliflower, broken into smaller florets

4 Tbsp. olive oil

1 large celery stalk, cut on an angle into 1/4-inch slices

5 Tbsp. hazelnuts, with skins

1/3 cup parsley leaves, picked

1/3 cup pomegranate seeds

1/4 tsp. ground cinnamon

1/4 tsp. allspice

1 Tbsp. sherry vinegar

1 1/2 tsp. maple syrup

salt and cracked black pepper

Preheat oven to 425 F.  Mix the cauliflower with 2 Tbsp. olive oil, 1/2 tsp. salt, and some black pepper.  Spread the florets evenly in a roasting pan or on a cookie sheet and roast on the top oven rack for about 30 minutes, until the cauliflower is crisp and parts of it have turned golden brown.  Transfer to a large mixing bowl and set aside to cool down.

Turn the oven temperature down to 325 F.  Spread the hazelnuts on a baking sheet lined with parchment paper and roast for about 10 minutes.  Allow the nuts to cool slightly, then chop and add to the cauliflower.  Add another Tbsp. of olive oil along with the remaining ingredients.  Serve at room temperature.

lunchbox life: shrimp antipasto salad


Let me start with this: I’ve only packed two lunches for the week.  I have tomorrow off for Veterans Day, and I’ll be in Atlanta for meetings on Thursday and Friday.  I wouldn’t recommend packing five lunches with shrimp, but since I only had to pack two, I jumped at the chance to incorporate seafood into my lunch routine!

This is so very simple: for two days worth of lunches, buy 1/3 lb. cooked shrimp, then hit up the olive bar at Fresh Market.  I picked an assortment of antipasto goodies, including artichoke hearts, olives, roasted garlic, and mini mozzarella.  When you get home, chop all ingredients up into small, 1/2-inch pieces.  Toss with remaining oil/marinade in the container.  Pack separately from your greens, then when it’s time for lunch, toss the greens with the shrimp salad and enjoy.  I also packed a honeycrisp apple with each lunch.  Enjoy!

tasty tuesday: salmon with marinated vegetables+salmoriglio with a side of curry chickpea soup


If you’re like me, you’re probably thinking, “what the heck is salmoriglio?”  Well, we can be each others’ good company, because I only found out when I looked at the recipe that salmoriglio is simply a lemon and herb sauce originally from Southern Italy.  If you love the flavors of lemon, garlic, olive oil, and herbs together, you’ve probably made one before anyway.  Perhaps now we’ll both get it right on Jeopardy!?  Oh wait, are we the only ones who watch Jeopardy! under the age of 70?  Moving on…

I was searching for a springtime recipe, and this one hit all of the right notes–salmon, veggies, lemon and herbs–plus I wanted to use some of the tasty herbs in our small backyard garden.  I love the pop of color from the succulent tomato and the crunch from the thinly sliced celery!  This only-slightly-adapted recipe comes from Hugh Acheson‘s A New Turn in the South cookbook.  You might recognize Hugh from Top Chef on Bravo TV, or from his Athens restaurants (Five & Ten and The National), or from his new eatery in Atlanta, Empire State South.  Alex and I went to Empire State South for his birthday last December, and if you haven’t been, pick out a dull weekend and make it your destination.  It’s definitely worth the trip!

The soup is the warmer complement to this springtime meal.  I found the recipe on a blog called palate/palette/plate, and I am looking forward to exploring her blog more!  I started looking for a curry chickpea soup after I had a lovely cup on Saturday from Macon’s own The Rookery.  They change their soup of the day frequently, so if you go and they have the African Curry soup, definitely check it out!  I especially appreciate the broth version of a curry soup as opposed to a creamy version made with coconut milk.  I like that version fine, but I enjoy the texture of the broth version much better.  This soup has tender chickpeas and mushrooms with a slight crunch of almond.

Tonight’s Tasty Tuesday is leaving no taste bud behind!

Salmon with Marinated Vegetables and Salmoriglio

Adapted from Hugh Acheson’s A New Turn in the South

10 fresh green beans, blanched until tender

10 cherry tomatoes, halved

1 small yellow squash, cut thin

2 celery stalks, cut thin

4 asparagus stalks, cut into 1-inch pieces

1 carrot, julienned

1 scallion, cut on the diagonal

1/2 cup Shallot-Thyme Vinaigrette (recipe to follow)

1 tsp. Kosher salt

1 tsp. chopped fresh mint leaves

1 tsp. chopped fresh thyme

1 tsp. chopped fresh flat-leaf parsley

1 Tbsp. olive oil

2 (5 to 6 oz.) wild salmon fillets, skin removed

1/2 cup salmoriglio (recipe to follow)

Preheat oven to 400 F.  Cut the green beans into 1-inch lengths and place in a large bowl.  Add the tomatoes, squash, celery, carrots, asparagus, and scallions.  Add the vinaigrette and gently toss.  Season with 1/4 tsp. of salt and add the herbs.  Set aside at room temperature while you roast the salmon.

In a large oven-safe fry pan warm the olive oil over medium-high heat.  Evenly season the salmon fillets with 3/4 tsp. salt.  When the oil is just about smoking, place the salmon in the pan.  Let the salmon cook for 3 minutes, then turn it over.  Cook for 3 minutes more, turn again, and place in the oven for 4 minutes.

Remove the pan from the oven and place a salmon fillet onto each plate.  Sauce with the salmoriglio and a heat of the marinated vegetables.


3 Tbsp. freshly squeezed lemon juice

2 Tbsp. olive oil

1 Tbsp. chopped fresh oregano

1/4 tsp. red pepper flakes

1/2 tsp. lemon zest

3 garlic cloves, minced

1/4 tsp. Kosher salt

1/4 tsp. cracked black pepper

Place all ingredients in a jar and shake vigorously.  The sauce will also keep for a week in the refrigerator.

Shallot-Thyme Vinaigrette

6 stems of fresh thyme

1 shallot, minced

1/3 cup freshly squeezed lemon juice

2/3 cup white wine vinegar

2/3 cup olive oil

1/2 tsp. dry mustard

1/2 tsp. Kosher salt

Place all ingredients into a Mason jar, shake, and place in the refrigerator for 24 hours.  Remove the vinaigrette from the refrigerator and strain the solids out of the dressing. Discard the solids and place the vinaigrette back into the jar.  Shake well before using.

Curry Chickpea Soup

Adapted from palate/palette/plate

1 can chickpeas, rinsed and drained
1 cup mushrooms, sliced
1/2 medium red onion, diced
2 cloves garlic, minced
1/2 cup almonds, finely chopped
4 cups low sodium chicken stock
3 tsp. curry powder
dash of cayenne pepper, to taste
salt and pepper, to taste
2 Tbsp. olive oil
Fresh cilantro, for garnish

In a medium pot, heat 1 Tbsp. of olive oil over medium heat.  Add the onion, garlic and almonds and cook for about 3 minutes, stirring frequently. Add curry powder, stirring to coat; cook an additional 2 minutes.

In a medium skillet, heat 1 Tbsp. of olive oil and saute mushrooms until moisture is released; they should be browned and soft.

When the onions, almonds and curry are fragrant, add chickpeas, chicken stock, sauteed mushrooms and a dash of cayenne pepper to the pot. Add salt and pepper to taste. Stir to combine and simmer for about 10 minutes.  Ladle into bowl and use cilantro for a garnish!

broiled grouper & spicy okra and tomatoes

broiled grouper and spicy okra and tomatoes

As spring (reluctantly) rolls around, I find myself craving all things seafood–both fish and shellfish.  I guess the warmer weather beckons for lighter protein, but unless it’s a zillion degrees outside, I dislike tilapia.  For me, it’s the boneless skinless chicken breast of the sea: plain, bland, and oh-so-forgettable.  In the hotter months, a nice tilapia fillet with garden salsa and avocado is lovely, and I’m also a fan of using them in fish tacos.  I just can’t abide them being the main event for dinner.  Grouper, however, is a meatier fish that’s still delicate and mild.  I think it works great with the okra and tomatoes, and I served both dishes with a side of quinoa and brown rice.

As a true daughter of the American South, I have to confess my love for okra.  Yes, it’s green and slimy, but don’t let that stop you from trying it if you haven’t had it in a while.  The gateway preparation for okra will always be fried okra (best prepared by Macon’s The Bear’s Den, in my opinion), but okra and tomatoes is probably the second most recognizable dish for this earthy delicacy.  This east-meets-west okra recipe gives a nod to both the South and India as this truly southern recipe gets a modern and tasty twist.

Crispy Broiled Grouper
2 grouper fillets
1Tbsp. olive oil
2 tsp. Old Bay seasoning
1 lemon (zest and juice)

1 Tbsp. dijon mustard
Kosher salt
cracked black pepper

Preheat oven to 500 degrees or your broil setting.  Pat fillets dry with a paper towel and set aside.  In a mixing bowl, combine olive oil, Old Bay, dijon mustard, lemon zest, and lemon juice.  Place fillets in the mixing bowl and coat evenly. Line the broiler pan with aluminum foil and place the fillets on the pan.  Bake for 6-8 minutes or until the ends of the fish begin to brown and crisp. 2 servings.

Spicy Okra and Tomatoes
From the Bon Appetit, Y’all Cookbook
1/4 cup canola oil
1 lb. okra cut into 1/2-inch pieces
1 Vidalia onion, chopped
2 cloves of garlic, finely chopped
1 Tbsp. fresh ginger, finely chopped
2 tsp. ground cumin
2 tsp. ground coriander
1/4 tsp. cayenne pepper
1/4 tsp. ground turmeric
1 (28-oz) can tomatoes, chopped, with juices (I used San Marzano)
Kosher salt and cracked black pepper
2 Tbsp. fresh cilantro, chopped
In a large skillet, heat oil over medium-high heat.  Add the okra and cook until lightly browned, about 4 minutes.  Transfer to a plate and set aside.  Add the onion to the residual oil in the skillet and cook, stirring occasionally, until golden, about 10 minutes.  Add the garlic and ginger and cook until fragrant, about one minute.  Add the cumin, coriander, cayenne, and turmeric and stir to combine.  Add the tomatoes and juices and stir to combine.  Cook until slightly thickened, about 5 minutes.  Add the okra to combine.  Decrease the heat to medium-low and cook until the okra is tender, about 10 minutes.  Taste and adjust for seasoning with salt and pepper.  Garnish with cilantro.  Six servings.
WWinfo: grouper 8pp, okra/tomatoes 4pp, quinoa (1/2 cup) 3pp