| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Onion; peeled & thinly sliced |
| 1/2 |
lb |
Fresh okra; stem end trimmed or |
| 1 |
lb |
Tomatoes; cut into wedges |
| 10 |
oz |
Frozen okra; deforested in a sieve under warm running water |
| 1/2 |
ts |
Kosher salt |
| 1 |
tb |
Olive oil |
| 1/4 |
c |
Fresh basil leaves; cut across into chiffonade |
| 3 |
|
Clove garlic; peeled & smashed |
INSTRUCTIONS
Place onion, garlic and oil in a 21/2 quart souffle dish or casserole with
a tightly fitted lid. Cook, uncovered , at 100% for 3 minutes in a 650-700
watt oven. Stir in tomatoes and okra. Cover tightly with microwave plastic
wrap or casserole lid. Cook for 6 minutes (if using frozen okra, cook for 4
minutes). If using plastic, prick to release steam. Leaving dish in oven,
uncover carefully. Cook, uncovered for 3 minutes. Remove from oven. Stir in
basil and salt and serve. Serves 6.
Posted to JEWISH-FOOD digest by "dogsmom@cinci.infi.net"
<dogsmom@cinci.infi.net> on Sep 8, 1998, converted by MM_Buster v2.0l.
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