Smothered okra with macaroni Gluten-free

Some recipes begin with a handwritten recipe card. This one began with a walk to the garden. Meet Mozelle. In our family, she was always simply Granny. And, if Granny came back carrying a handful of okra and a few tomatoes, there was a good chance this recipe would be on the table come lunch or dinner.

My daughter loved this dish - but only when Granny made it. I could make the exact recipe, she’d take one bite, wrinkle her nose and declare “I don’t like that” - kids and diplomacy is a fairytale. A few days later, we’d go to Granny’s and this would be on the stove and she’d eat two helpings, declaring it to be the best thing she’s ever eaten. Same recipe, same ingredients, different cook. Granny thought it was hilarious! It was her super-power, anything she made tasted not just good but better - always.

It didn’t matter if the garden was finished for the year - or didn’t produce enough - then frozen okra and canned tomatoes found their way into the skillet or pot. She was never bothered by what wasn’t available. She simply cooked with what she had.

This is one of those rare recipes where fresh doesn’t always mean better. In fact, once cooked it is almost impossible to tell the difference. It is a wonderfully versatile dish. Serve it as a side dish, use it as a soup base or extend it into complete meal by adding in your favorite meat or a protein packed pasta.

Thirty years later, that same daughter is still one of my favorite taste testers but these days her only complaint is I don’t send enough. Oh, and when something misses the mark, her diplomacy skills have unfortunately still not improved.

Yield: 6 - 8

Author: Susan Cazort

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Smothered Okra with Macaroni (Gluten-free)

This old-fashioned recipe turns a handful of simple ingredients into a hearty, satisfying dish. It is one of those rare recipes where it's almost impossible to tell the difference between garden-fresh vegetables and pantry staples. Both work beautifully, making this a family favorite for at least four generations.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

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Ingredients

• 1 C Cooked gluten-free elbow macaroni (Jovial or your favorite brand)
• 2 T bacon grease
• 3 tomatoes - 2 cups peeled and chopped with the juice
• 1 C onions - diced
• 12 oz fresh okra - 4 cups sliced
• 1/2 t salt
• 1/2 - 1 t pepper
• 1 T apple cider vinegar

Instructions

First off -

1. Melt bacon grease in cast iron skillet over low - med/low heat
2. Prepare Macaroni according to instructions on box and set aside

Then proceed to -

1. Sauté the onion and tomatoes together in the bacon grease for 2 minutes
2. Add the okra, salt, pepper and apple cider vinegar
3. Stir and simmer for 5 minutes on medium low heat
4. Cover and continue to cook for 30 minutes or until okra is no longer ropey
5. Check every few minutes to make sure it's not drying out - if so add a 3 or 4 tablespoons or water or broth

Lastly -

1. When the okra is ready mix the cooked pasta in and serve

Notes

• Makes a wonderful base for vegetable or bean soup
• Swap in a high protein pasta like Banza and you have a satisfying meal perfect for Meatless Mondays
• Add browned sausage or ground beef, cheese and Italian seasoning to turn it into a hearty casserole

Nutrition Facts

Calories

181

Fat

8 g

Sat. Fat

3 g

Carbs

25 g

Fiber

3 g

Net carbs

21 g

Sugar

6 g

Protein

5 g

Sodium

237 mg

Cholesterol

5 mg

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