Okra and Kale Stew with Madagascar Pink Rice and Corn-off-the-Cob with Sweet Onion (Almost No Added Fat)
My wife and daughter camped locally last night. I don't like camping, but joined them for a potluck dinner that they and other area vegetarian families put together, then came home to my more comfortable home :-) .
All of us like okra, but I don't cook with okra often. My wife brought some fresh okra home from the store, and I thought that I would use my Instant Pot to pressure cook it. The pot does much more than just pressure cooking and can also, for example, sauté - and it comes up to heat very quickly. One should be able to duplicate this recipe by sautéing in a stock pan and then cooking, covered, on low heat for probably 15m or so. This is what I did.
- Half small or medium sweet (e.g., Vidalia - but yellow okay, too) onion cut into 1/2" cubes
- 4 ounces tempeh cut into 3/8" cubes 3-4m medium sauté
- 1/2 c marinara sauce
- 1/2 c water
- 30 spears okra (just over a half pound), halved lengthwise and tough ends removed
- 1/8 c bell pepper
- 6 baby carrots, cut into thirds lengthwise
- 6 leaves kale (I used lacinato but any kind is okay), leaves roughly hand torn into approximately 1" squares with stems left for compost
- App. 1/2 teaspoon lemon sage leaves
- App. 1/8 teaspoon salt
- App. 1/8 teaspoon freshly ground black pepper
- (Optional) Hot sauce to taste
- Into the Instant Pot, I put the onion and tempeh, then I turned the pot on in standard sauté (i.e., medium) mode.
- The pot heats up quickly; within a minute or minute and a half, I could hear the onion sizzling. I then stirred frequently for about 3-4 minutes till the onion was getting clear. The tempeh was starting to stick.
- I turned the pot off and put in the marinara sauce (2g fat per half cup - hence I list this recipe as "almost no added fat") and stirred, releasing any of the stuck tempeh.
- I added the water, okra, bell pepper, carrot, kale, lemon sage, salt, and pepper, and stirred.
- I closed the Instant Pot. Okra takes 2-3 minutes cooking time on high pressure; I set the pot to cook for 3m on high.
- When the pot was done, I turned it off. Ideally, I'd let it release pressure naturally over about 10-15m, but we were ready to eat after maybe 5 or 6m, so I slowly let a little pressure out intermittently with the release valve over a minute or so (I wanted to be sure not to suck any tomato sauce out of the valve; this has not at all been a problem for me) till the pot was depressurized and would allow the top to be removed.
- I stirred and served, adding some hot sauce at the table.