Medieval Food - Medieval Diet - Squire Tom's Vegetable Shack
Cranky Okra ©
Serves 2 generously for about 125 calories
We identified this tasty goody by the sometimes stickery spines on the husks of the okra. Although there art several varieties that can be found at thy market, most with velvety textures.
Cranky Okra contains just a tidbit of pepper heat, making it a very interesting experience for thy tastebuds. It’s very ‘hot’ among the villagers, especially the aristocrats.
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Village Trivia: Okra ‘tis also renown as Lady’s Finger. What a medievally-delightful name!
There’s nothing quite comparable to fryed okra – that golden breading, that crunchy luscious fresh-from-the-garden taste. However, this ultra-simple recipe for Cranky Okra comes faire close & wilt save thee three-quarters of the amount of calories, not to mention a backdraft of fat, when compared to frying.
- 1 Cup of
Sliced Fresh Okra
- 1 Teaspoon of Chili Powder
- ½ Cup of Thy Favorite Cornmeal (blue, white, or yellow all be well)
- Salt & Pepper to Thy Personal Taste
- Non-Stick Cooking Spray
- ¼ Cup of Water
- 1 Teaspoon of Chili Powder
Hobnob together the chili powder, cornmeal, salt & pepper. Cut okra into ¼ to ½ inch chunks depending on how cranky thy prefers thy okra.
Drench okra with water, but DO NOT STIR.
Next, dump watered okra on the cornmeal mixture, working to make a heavy coat on thy okra.
Spray yon skillet with the cooking spray. (HINT: A butter-flavored variety wilt add dimension to the okra & thy tastebuds.)
When spray ‘tis very warm, but not yet smoking, pour okra in pan.
WARNING: Never spray non stick cooking spray directly/near heat. It wilt blow off thy brows & whiskers.
Allow to cook completely on one side before turning. Okra wilt take on a beautiful golden brown.
Add a bit of no calorie refrigerated butter spray to the pan to prevent sticking, if needed.
Remove & serve whilst piping hot with a bit of roasted chicken & half of a baked potato.
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