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Spicy Creamed Carrots and Cauliflower (and a colon cancer awareness announcement)

March 24, 2017 By Talya Tate Boerner 2 Comments

spicy creamed carrots and cauliflower

Hey everyone! If you’re looking for a healthy, flavorful substitute for mashed potatoes, my recipe for spicy creamed carrots and cauliflower is a winner. It has a back-end spicy kick and very few calories. Hello, gluten-free, dairy-free, and vegetarian.

Yes, I like mashed potatoes with cream gravy just like the next normal person. I’m a fan of mashed sweet potatoes, too. But my spicy creamed carrots and cauliflower makes a tasty side dish without all the calories. Try it with roast chicken or grilled pork chops. Yum.

One of my 2017 goals is to cook more at home and to try new recipes. Well, I haven’t been home all that much, but the past few days I have been. And I’m making up for the bad (delicious) food I recently enjoyed at the Jonquil Festival, most of which was served on a stick.

Why does everything served on a stick taste heavenly? (I have a theory that dips well beyond the grease involved, but that’s for another time.)

Continue Reading

Spicy Baked Okra

April 2, 2014 By Talya Tate Boerner 16 Comments

spicy baked okraI was raised on fried okra (and fried potatoes and fried eggplant), but I rarely fry anything these days. Sad, I know. I have my reasons and I’m sure you can figure them out. Even without the deep fried part of the equation, okra is delicious prepared lots of other ways—roasted, pickled, grilled, etc.

Last week I baked a more slender version of fried. Crunchy. Spicy. Satisfying. This dish serves as a soulful side or southern appetizer dipped in barbecue sauce or homemade ranch dressing.

And did you know okra comes from the mallow plant family—same as cotton? No wonder I love it so.

Print
Spicy Baked Okra

Ingredients

  • 2 cups okra cut into one-inch pieces
  • 1/2 Tablespoon Olive Oil
  • 1-2 Tablespoons corn meal
  • Cayenne to taste
  • Sea Salt to taste
  • Black Pepper to taste
  • Parmesan Reggiano (optional)

Instructions

  1. Preheat oven to 400.
  2. Place okra in a medium bowl and drizzle with olive oil. Stir.
  3. In a separate small bowl, mix together corn meal, cayenne, black pepper and salt. Sprinkle corn meal over okra and toss.
  4. Spread on cookie sheet at roast until brown and crispy, stirring once, approximately 15 minutes. (oven times vary)
  5. Serve with freshly grated Parmesan Reggiano if desired.
3.1
https://gracegritsgarden.com/2014/04/spicy-baked-okra.html

spicy baked okra

 

Grace Grits and Gardening

P.S. Of course okra has health benefits galore.

okra

Talya Tate Boerner


Hi! I'm Talya. Writer, Reader, Arkansas Master Naturalist / Master Gardener, Author of

THE ACCIDENTAL SALVATION OF GRACIE LEE (2016)

GENE, EVERYWHERE: a life-changing visit from my father-in-law (2020)

BERNICE RUNS AWAY (Now Available!)

Click to BUY NOW!

Talya Tate Boerner books
Gene, Everywhere

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