| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Extra-virgin olive oil |
| 1/2 |
tb |
Ground coriander |
| 1 |
ts |
Ground cumin |
| 1/4 |
ts |
Herb salt (I used more, see recipe below) |
| 1/4 |
ts |
Cayenne |
| 1 1/2 |
lb |
Small okra, rinsed and patted dry |
|
|
Olive oil spray |
| 6 |
|
Lemon or lime wedges |
| 3 |
tb |
Dried cilantro |
| 2 |
tb |
Dried basil |
| 1 |
tb |
Dried dill |
| 2 |
ts |
Dried marjoram |
| 1 |
ts |
Dried oregano |
| 1/2 |
ts |
Cayenne |
| 4 |
tb |
Coarse sea salt |
INSTRUCTIONS
HERB SALT BLEND
(from Yamuna's Table)
Preheat the oven to 500 degrees F. In a bowl, combine the oil, coriander,
cumin, salt, and cayenne; whisk to mix. Toss the okra in the seasoned oil.
Spread out in a single layer on one or more baking pan(s). Spray the okra
with oil and roast for 10 to 12 minutes, shaking the pan occasionally,
until it is tender and golden-brown. Serve hot with a lemon wedge.
Herb Salt Blend: Combine the ingredients in a blender jar. Cover and blend
until the seasonings are finely ground. Store in a spice jar with a shaker
top and screw-on lid.
Note: I did not grind this mixture.
Posted to FOODWINE Digest 4 November 96
Date: Mon, 4 Nov 1996 17:05:50 -0500
From: "Roberta K. Merkle" <rmerkle@UGA.CC.UGA.EDU>
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”