I love spending hours in the kitchen. It's "my thing". I would prefer to cook than dine. I adore the feeling when people truly enjoyed the things I prepare, and when others have the same feeling using my recipes. Not only food, but flowers too. Flowers I can handle, because truthfully I know I can make flowers work. They may not be the most original arrangements of all time, but pretty. Not the same scenario for food. You can work for hours & hours (literally blood, sweat & tears) and there is no guarantee that it is going to be delicious or (in the case of my corn pudding from last Sunday) even edible! Hence the orchid on our kitchen table. Normally I would have come home from the Market with groceries, and many, many flowers. Not today. Not one minute of arranging, just an orchid. And I can admit it is just as beautiful as the arrangements that have sat there before. This week is about simplifying things for me. Maybe I am on the back to school kick, who knows?
With that I am posting a recipe that proves simple is just as delicious.
Katherine's Roasted Okra (4 to 6 servings)
1 lb of fresh Okra, whole
Mediterranean Sea Salt
Preheat oven to 425 degrees
Add Okra to a roasting pan and toss in olive oil & salt
Roast for 20- 25 minutes, turning halfway
That is it. I even serve it in the pan. Honestly delicious and could not be more simple. Hope you enjoy. To even make it lighter on weeknights I toss it in cooking spray (rather than oil), salt, pepper and red pepper flakes. OK I am off to work on tagliatelle with fresh corn pesto. Not simple, but I am trying...