Spaghetti Squash Primavera

Last month my husband and I were watching an episode of Guy Fieri's Diners, Drive-Ins, and Dives and we found this recipe. Imagine a bunch of sauteed vegetables covered in a delicious marinara sauce, and then topped with melted mozzarella cheese. It doesn't have any meat in it, but trust me, you won't miss it!

This makes enough food to fill both halves of the spaghetti squash (which is enough for me to eat for about 4 meals, so it's probably 3-4 servings depending on how hungry you are):

• 1 SPAGHETTI SQUASH
• 1 RED BELL PEPPER, diced
• 1/2 RED ONION, diced
• 3 cloves of GARLIC, minced
• 2 stalks of CELERY, sliced
• 2 CARROTS, sliced
• 1 ZUCCHINI, diced
• 1 small head of BROCCOLI
• 1 Tbs OLIVE OIL
• 2 cups MARINARA SAUCE (I used the sauce that I make for spaghetti & meatballs, but a store bought jar would also work!)
• SALT, to taste
• PEPPER, to taste
• 1 ball of fresh MOZZARELLA CHEESE (shredded mozzarella would also work)

Start off by cutting the spaghetti squash in half long-wise. Be careful because the skin of the squash is really tough. Put the squash halves into a pot of boiling water and cook for 10 minutes.

Preheat your oven to 350 degrees F.

While the squash is cooking, dice up the bell pepper, red onion, garlic, celery, carrots, zucchini, and broccoli. 

Next, start sauteing the vegetables in a large skillet. Heat the olive oil in the skillet and then add the bell pepper. Once that starts to heat up, add the onion and  garlic. When that is also warmed up add the celery and carrots. Adding the vegetables a little bit at a time will keep the pan hot and the cooking consistent. 

Once all of the vegetables are turning translucent and getting tender, add the broccoli and zucchini. You want to add them last because they cook faster than the other veggies and you don't want them to get mushy. 

By now the spaghetti squash should be done cooking. Scoop out the seeds and discard them. Then take a fork and scrape the stringy, spaghetti-like squash out. Set aside in a small bowl. 

Once all of the vegetables are tender but not mushy, stir in about 1 to 1 & 1/2 cups of your marinara sauce. 

Once the sauce has gotten hot, add the spaghetti squash.

At this point you might want to add a little more sauce, but make sure that you still have about 1/2 cup left to put on top. Add a pinch of salt and pepper. (You may want to add more depending on how much salt is already in your marinara sauce.)

Once you are happy with your vegetable and sauce mixture, scoop it into the 2 halves of the spaghetti squash shell. 

Vualá!

Next, place the filled halves of the squash on a cookie sheet and and lay 2 slices of the fresh mozzarella on each squash half. 

Put the cookie sheet with the squash in the oven and bake for 10 minutes to get the mozzarella nice and melted.

When the squash comes out of the oven, top the halves with the remaining marinara sauce and serve!

Look out gooey and wonderful the cheese was after baking in the oven!

We will definitely be making this again soon!

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Spaghetti Squash Primavera

Ingredients:

• 1 SPAGHETTI SQUASH
• 1 RED BELL PEPPER, diced
• 1/2 RED ONION, diced
• 3 cloves of GARLIC, minced
• 2 stalks of CELERY, sliced
• 2 CARROTS, sliced
• 1 ZUCCHINI, diced
• 1 small head of BROCCOLI
• 1 Tbs OLIVE OIL
• 2 cups MARINARA SAUCE (I used the sauce that I make for spaghetti & meatballs, but a store bought jar would also work!)
• SALT, to taste
• PEPPER, to taste
• 1 ball of fresh MOZZARELLA CHEESE (shredded mozzarella would also work)

Directions:

1. Start off by cutting the spaghetti squash in half long-wise. Be careful because the skin of the squash is really tough. Put the squash halves into a pot of boiling water and cook for 10 minutes.
2. Preheat your oven to 350 degrees F.
3. While the squash is cooking, dice up the bell pepper, red onion, garlic, celery, carrots, zucchini, and broccoli. 
4. Next, start sauteing the vegetables in a large skillet. Heat the olive oil in the skillet and then add the bell pepper. Once that starts to heat up, add the onion and  garlic. When that is also warmed up add the celery and carrots. Adding the vegetables a little bit at a time will keep the pan hot and the cooking consistent. 
5. Once all of the vegetables are turning translucent and getting tender, add the broccoli and zucchini. You want to add them last because they cook faster than the other veggies and you don't want them to get mushy. 
6. By now the spaghetti squash should be done cooking. Scoop out the seeds and discard them. Then take a fork and scrape the stringy, spaghetti-like squash out. Set aside in a small bowl. 
7. Once all of the vegetables are tender but not mushy, stir in about 1 to 1 & 1/2 cups of your marinara sauce. 
8. When the sauce has gotten hot, add the spaghetti squash.
9. At this point you might want to add a little more sauce, but make sure that you still have about 1/2 cup left to put on top. Add a pinch of salt and pepper. (You may want to add more depending on how much salt is already in your marinara sauce.)
10. Once you are happy with your vegetable and sauce mixture, scoop it into the 2 halves of the spaghetti squash shell. 
11. Next, place the filled halves of the squash on a cookie sheet and and lay 2 slices of the fresh mozzarella on each squash half. 
12. Put the cookie sheet with the squash in the oven and bake for 10 minutes to get the mozzarella nice and melted.
13. When the squash comes out of the oven, top the halves with the remaining marinara sauce and serve!

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http://media.wix.com/ugd/60b189_879cce613030aede7fa7a8e1e75cd9bb.pdf?dn=spaghetti_squash_pitstop.pdf

How to Stir Fry!

My husband found an article a few months ago that did a really good job of explaining how to put a stir fry together. The article was written like a recipe, but rather than giving a list of ingredients, it explained more about how to prepare ingredients you like and how to best cook it up into a stir fry. So in this post I will try to explain in as few steps as possible how to prepare a fantastic stir fry for two people! ...And the best part is that you can use all of your favorite ingredients (or just use what is currently in your refrigerator)!

To make a stir fry for 2 people you will need the following ingredients.

Protein:

• 1 Tbs OIL
• About 10 oz. of a PROTEIN, cubed or cut into thin strips. Here are some suggestions:
• CHICKEN (breast or thighs)
• RED MEAT (tenderloin, sirloin, skirt or flank steak, etc.)
• SHRIMP
• SCALLOPS
• TOFU

Aromatics:

• You don't have to use all of these, they are just suggested proportions if you choose to use them. (I left out the ginger.)
• 1 Tbs (5-6 cloves) GARLIC, minced 
• 1 medium ONION, sliced into strips
• 1 Tbs GINGER, minced

Produce:

• 1-2 Tbs OIL
• 2-3 different types of VEGETABLES totaling about 3 cups in volume. (I bought a few things especially for this stir fry and used a few things that I just has leftover in my fridge. I ended up using 1 head of broccoli, 2 carrots, 1 can of bean sprouts, 1/2 a green pepper, and 3 green onions.) Here are some produce suggestions:
• BROCCOLI
• CARROTS
• BEAN SPROUTS
• GREEN PEPPERS
• MUSHROOMS
• SNOW PEAS
• WATER CHESTNUTS
• BABY CORN
• BAMBOO SHOOTS
• GREEN ONIONS
• The options are endless!!! 

Sauce:

• Choose one of the following SAUCES. I used the Soy-Sesame Sauce in the pictures, but all of the sauces are delicious! You could even skip making a sauce and just use about 1/4 cup of soy sauce if you prefer that!
• Lemon Sauce
• 1/4 cup LEMON JUICE
• 1/4 cup CHICKEN BROTH
• 1 Tbs SOY SAUCE
• 2 Tbs SUGAR
• 2 tsp CORNSTARCH
• Sweet & Sour Sauce
• 1/4 cup CHICKEN BROTH
• 2 Tbs SOY SAUCE
• 2 Tbs CIDER, BALSAMIC, or RICE WINE VINEGAR
• 1 Tbs BROWN SUGAR
• 1/2 tsp RED PEPPER FLAKES
• 2 tsp CORNSTARCH
• Soy-Sesame Sauce
• 1/4 cup CHICKEN BROTH
• 1/4 cup SOY SAUCE 
• 2 tsp RICE WINE VINEGAR
• 2 tsp SESAME OIL
• 1/2 tsp RED PEPPER FLAKES
• 1 tsp SUGAR
• 2 tsp CORNSTARCH

The most important thing I have found with making a stir fry is to chop all of the ingredients and mix up the sauce before you start cooking anything. Once all of the ingredients are prepared, the cooking part goes pretty fast. If you wait and chop as you go the veggies will probably be over-cooked by the end (although that would not be the end of the world). 

So, step 1, chop your protein and all of your veggies into bite sized pieces. 

Next, mix up the sauce! In a small bowl stir together all of the ingredients in the sauce of your choice (I used the soy-sesame sauce). Then set it aside for later.

When you are ready to start cooking heat a large skillet over high heat and then give it a few minutes to get good and hot. (If you use a cast iron skillet it will take longer to heat up than if you use a nonstick skillet. Cooking over high heat is one of the most important things when stir frying.)

Once the pan is hot, pour about a tablespoon of oil into the pan and give it a few second to heat up. When the oil is hot, add the protein. (I used a chicken breast.) Cook the protein for 2-3 minutes, or until the protein is cooked through.

Once cooked, take the protein out of the pan and set it aside in small bowl.

With the heat still on high, add 1-2 tablespoons of oil to the pan. When the oil is hot add the aromatics and cook them for 1-2 minutes until the onion starts to get translucent around the edges.

Next, add the vegetable that you think will take the longest to cook (In my case it was the carrots and green onion). If you aren't sure, or if you think they will all take about the same time then just pick one!

Cook the first round of vegetables for about 2 minutes. (The vegetables will continue to cook as you add more and more vegetables into the pan so don't worry about getting them cooked all the way yet!)

Then add the next round of vegetables and cook for another 1-2 minutes.

Adding the vegetables to the skillet in rounds helps the pan to remain hot and cook consistently high. When you add a bunch of things to the skillet at once that are cool or room temperature it brings down the temperature of the pan.

If you haven't added all of your vegetables at this point, add the rest of them now! Cook for 1 minute.

Next, add your protein back into the skillet and pour your sauce over the stir fry. Cook for another 1-2 minutes or until the sauce has thicken and all of the vegetables are tender and coated in sauce.

Yummm!

Remove from the heat, serve over rice, and enjoy!

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Stir Fry

Ingredients:

To make a stir fry for 2 people you will need the following ingredients.

Protein:

• 1 Tbs OIL
• About 10 oz. of a PROTEIN, cubed or cut into thin strips
• CHICKEN (breast or thighs)
• RED MEAT (tenderloin, sirloin, skirt or flank steak, etc.)
• SHRIMP
• SCALLOPS
• TOFU

Aromatics:

• You don't have to use all of these, they are just suggested proportions if you choose to use them. (I left out the ginger.)
• 1 Tbs (5-6 cloves) GARLIC, minced 
• 1 medium ONION, sliced into strips
• 1 Tbs GINGER, minced

Produce:

• 1-2 Tbs OIL
• 2-3 different types of VEGETABLES totaling 3-4 cups in volume. (I bought a few things especially for this stir fry and used a few things that I just has leftover in my fridge. I ended up using 1 head of broccoli, 2 carrots, 1 can of bean sprouts, 1/2 a green pepper, and 3 green onions.) Here are some produce suggestions:
• BROCCOLI
• CARROTS
• BEAN SPROUTS
• GREEN PEPPERS
• MUSHROOMS
• SNOW PEAS
• WATER CHESTNUTS
• BABY CORN
• BAMBOO SHOOTS
• GREEN ONIONS
• The options are endless!!! 

Sauce:

• Choose one of the following SAUCES. I used the Soy-Sesame Sauce in the pictures, but all of the sauces are delicious! You could even skip making a sauce and just mix about 1/4 cup of soy sauce with 2 tsp of corn starch if you prefer that!
• Lemon Sauce
• 1/4 cup LEMON JUICE
• 1/4 cup CHICKEN BROTH
• 1 Tbs SOY SAUCE
• 2 Tbs SUGAR
• 2 tsp CORNSTARCH
• Sweet & Sour Sauce
• 1/4 cup CHICKEN BROTH
• 2 Tbs SOY SAUCE
• 2 Tbs CIDER, BALSAMIC, or RICE WINE VINEGAR
• 1 Tbs BROWN SUGAR
• 1/2 tsp RED PEPPER FLAKES
• 2 tsp CORNSTARCH
• Soy-Sesame Sauce
• 1/4 cup CHICKEN BROTH
• 1/4 cup SOY SAUCE 
• 2 tsp RICE WINE VINEGAR
• 2 tsp SESAME OIL
• 1/2 tsp RED PEPPER FLAKES
• 1 tsp SUGAR
• 2 tsp CORNSTARCH

Directions:

1. Chop your protein and all of your veggies into bite sized pieces. 
• The most important thing I have found with making a stir fry is to chop all of the ingredients and mix up the sauce before you start cooking anything. Once all of the ingredients are prepared the cooking part goes pretty fast. If you wait and chop as you go the veggies will probably be over-cooked by the end (although that would not be the end of the world). 
2. In a small bowl mix together all of the ingredients in the sauce of your choice. Then set it aside for later.
3. When you are ready to start cooking heat a large skillet over high heat and then give it a few minutes to get good and hot. 
• If you use a cast iron skillet it will take longer to heat up than if you use a nonstick skillet.
• Cooking over high heat is one of the most important things when stir frying.
4. Once the pan is hot, pour about a tablespoon of oil into the pan and give it a few second to heat up. When the oil is hot, add the protein. Cook the protein for 2-3 minutes, or until the protein is cooked through. Once cooked, take the protein out of the pan and set it aside in small bowl. 
5. With the heat still on high, add 1-2 tablespoons of oil to the pan. When the oil is hot add the aromatics and cook them for 1-2 minutes until the onion starts to get translucent around the edges.
6. Next, add the vegetable that you think will take the longest to cook. (If you aren't sure, or if you think they will all take about the same time then just pick one!) Cook the first round of vegetables for about 2 minutes. 
• Adding the vegetables to the skillet in rounds helps the pan to remain hot and cook consistently high. When you add a bunch of things to the skillet at once that are cool or room temperature it brings down the temperature of the pan.
7. Then add the next round of vegetables and cook for another 1-2 minutes. 
8. If you haven't added all of your vegetables at this point, add the rest of them now! Cook for 1 more minute.
9. Next, add your protein back into the skillet and then pour your sauce over the stir fry. Cook for another 1-2 minutes or until the sauce has thicken and all of the vegetables are tender and coated in sauce.
10. Remove from the heat, serve over rice, and enjoy!

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My husband found this recipe for how to stir fry on the following website: http://allrecipes.com/howto/super-easy-stir-fry/

Fajitas

Fajitas are so good and so easy! They are definitely a staple recipe in my family!

To make 2 to 3 servings of fajitas you will need:

• 1 BELL PEPPER, sliced into strips
• 1 ONION, sliced into strips
• 1 CHICKEN BREAST, sliced into strips
• 4-6 FLOUR TORTILLAS

Seasoning mix:

• 3/4 tsp CUMIN
• 1/2 tsp CHILI POWDER
• 1/4 tsp PAPRIKA
• 1/4 tsp CAYENNE
• 1/4 tsp GARLIC POWDER
• 1/4 tsp SALT

Start off by cutting the pepper, onion, and chicken into slices. Easy peasy! Then throw the onion and pepper into a large skillet over medium-high heat. Cook the veggies until they start to wilt a little bit. Toss them occasionally so they don't burn on one side! 

(This is where personal preference comes in a little bit though. If you like your fajitas to have really caramelized onions and peppers, then cook them longer on their own. If you like the veggies to still have a little bit of a crunch to them, then just cook them until they just start to wilt. They will continue cooking after the chicken has been added in.) 

Once the onions and peppers have cooked for a bit, throw the chicken in the skillet! Keep tossing everything occasionally to make sure the ingredients cook evenly. (I know, throwing raw chicken into a pan with veggies might be weird to some people. It was hard for me at first too! But don't worry, everything will get cooked!)

While the chicken is cooking, measure out the spice mix. Set aside until the chicken is cooked.

Once the chicken is cooked through, sprinkle the spice mix over the onions, peppers, and chicken strips. Keep tossing the ingredients until everything has a good coating of spices!

Just before serving, steam the tortillas. I usually roll a damp paper towel up in a tortilla and then microwave it for about 30 seconds. When everything is cooked and the tortilla are steamed, serve it up!

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Fajitas

Ingredients:

To make 2 to 3 servings of fajitas you will need:

• 1 GREEN PEPPER, sliced into strips
• 1 ONION, sliced into strips
• 1 CHICKEN BREAST, sliced into strips
• 4-6 FLOUR TORTILLAS

Seasoning mix:

• 3/4 tsp CUMIN
• 1/2 tsp CHILI POWDER
• 1/4 tsp PAPRIKA
• 1/4 tsp CAYENNE
• 1/4 tsp GARLIC POWDER
• 1/4 tsp SALT

Directions:

1. Start off by cutting the pepper, onion, and chicken into slices. Easy peasy! 
2. Throw the onion and pepper into a large skillet over medium-high heat. Cook the veggies until they start to wilt a little bit. Toss them occasionally so they don't burn on one side! 
3. Once the onions and peppers have cooked for a bit, throw the chicken in the skillet! Keep tossing everything occasionally to make sure the ingredients cook evenly. 
4. While the chicken is cooking, measure out the spice mix. Set aside until the chicken is cooked.
5. Once the chicken is cooked through, sprinkle the spice mix over the onions, peppers, and chicken strips. Keep tossing the ingredients until everything has a good coating of spices!
6. Just before serving, steam the tortillas. I usually roll a damp paper towel up in a tortilla and then microwave it for about 30 seconds. When everything is cooked and the tortilla are steamed, serve it up!

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Stuffed Peppers

These stuffed peppers are great! They are sweet from the red pepper and a little bit spicy from all of the seasonings in the filling. I have seen other people make stuffed peppers, but I had never actually made them so this it sort of a combination of things I've had before and things that I just thought sounded good! And it worked out!

To make these delicious stuffed peppers you will need:

• 8 oz. GROUND BEEF
• 1/2 a SMALL ONION, diced
• 3/4 cup COOKED RICE (1/4 cup uncooked rice)
• 3/4 tsp CUMIN
• 1/2 tsp CHILI POWDER
• 1/2 tsp GARLIC POWDER
• 1/4 tsp CAYENNE PEPPER
• 1/4 tsp SALT
• 1/4 tsp PAPRIKA
• 2 tsp WORCESTERSHIRE SAUCE
• 1/4 cup + 2 Tbs CHEDDAR CHEESE, shredded
• 1/4 cup CRUSHED TOMATOES
• 2 RED BELL PEPPERS (or a different color bell pepper)

Preheat your oven to 350 degrees F. Start off by browning the ground beef in a skillet with the diced onion. 

Once the beef is cooked, add the spices and Worcestershire sauce.

Now you could either leave the ground beef and onion in the skillet or transfer it to a bowl. Then, mix in the rice.

Next, mix in 1/4 cup of cheese. Then, add the crushed tomato. It should look something like the picture below!

Cut off the tops of the peppers and carve out all of the veins and seeds. This will open the pepper up so you can stuff lots of filling in!

Then, you guessed it, stuff the filling in!

Sprinkle the remaining 2 tablespoons of cheese on top of the peppers.

Place the peppers on a baking pan and cover the top with foil. Bake for 30 minutes.

To brown the cheese on top you can either remove the foil from the top of the peppers for the last 5-10 minutes, or after the 30 minutes, remove the foil and turn the broiler on for a few minutes. Make sure to keep an eye on it though!

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Stuffed Peppers

Ingredients:

• 8 oz. GROUND BEEF
• 1/2 a SMALL ONION, diced
• 3/4 cup COOKED RICE (1/4 cup uncooked rice)
• 3/4 tsp CUMIN
• 1/2 tsp CHILI POWDER
• 1/2 tsp GARLIC POWDER
• 1/4 tsp CAYENNE PEPPER
• 1/4 tsp SALT
• 1/4 tsp PAPRIKA
• 2 tsp WORCESTERSHIRE SAUCE
• 1/4 cup + 2 Tbs CHEDDAR CHEESE, shredded
• 1/4 cup CRUSHED TOMATOES
• 2 RED BELL PEPPERS (or a different color bell pepper)

Directions:

1. Preheat your oven to 350 degrees F. Start off by browning the ground beef in a skillet with the diced onion. 
2. Once the beef is cooked, add the spices and Worcestershire sauce. 
3. Now you could either leave the ground beef and onion in the skillet or transfer it to a bowl. Then, mix in the rice, 1/4 cup of cheese, and the crushed tomato. 
4. Cut off the tops of the peppers and carve out all of the veins and seeds. This will open the pepper up so you can stuff lots of filling in!
5. Then, you guessed it, stuff the filling in!
6. Sprinkle the remaining 2 tablespoons of cheese on top of the peppers. 
7. Place the peppers on a baking pan and cover the top with foil. Bake for 30 minutes. 
8. To brown the cheese on top you can either remove the foil from the top of the peppers for the last 5-10 minutes, or after the 30 minutes, remove the foil and turn the broiler on for a few minutes. Make sure to keep an eye on it though!

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Succotash

This is a copycat recipe for the succotash made at Silver Dollar City in Branson, MO. My husband got this recipe from one of his best friends and I have to say, it is wonderful! Every time we make this dish my husband gets so excited, and it never lasts long!

If you want to be precise here is what you will need (about 3-4 servings):

• 1 lb. OKRA, lightly breaded (you can usually find this in the frozen food section of the grocery store)
• 8 oz. WHOLE KERNEL CORN
• 8 oz. SUMMER SQUASH, diced
• 8 oz. CHICKEN, cubed
• 4 oz. GREEN PEPPER, cut into bite sized pieces 
• 4 oz. ONION, diced
• 1 tsp. GARLIC POWDER
• 1 tsp. SALT
• 1 tsp. PEPPER
• BUTTER-FLAVORED VEGETABLE OIL, as needed (we just used normal vegetable oil, but doesn't butter flavored sound awesome??)

If you don't want to measure your vegetables in ounces and are looking to have a little bit left over for tomorrow, use this list (about 4 to 5 servings):

• 1 lb. OKRA, lightly breaded (you can usually find this in the frozen food section of the grocery store)
• 14.5 oz. can WHOLE KERNEL CORN or 2 EARS OF CORN
• 1/2 of a medium SUMMER SQUASH, diced
• 2 CHICKEN BREASTS, cubed
• 1 medium GREEN PEPPER, cut into bite sized pieces 
• 1 medium ONION, diced
• 2 tsp. GARLIC POWDER
• 1 tsp. SALT
• 1 tsp. PEPPER
• BUTTER-FLAVORED VEGETABLE OIL, as needed

The wonderful thing about this recipe is that you really can't mess it up. If you don't like squash, don't add it! If you like corn, add more!

Ok, so this is really easy! Saute the onions and peppers in a skillet with a little bit of that butter-flavored oil if you have it. If not, just use your regular vegetable oil. Once they are tender, remove them from the skillet and put them in a large bowl. 

Next, saute the chicken in the skillet with a little bit of oil. When the chicken is cooked add it to the bowl with the onions and peppers. Then, saute the squash and corn in a pan with some oil. If you are using ears of corn click here for some tips! Once the squash has cooked through and has become tender, move the squash and corn into the bowl as well (or in the case of the picture below, another skillet). 

Almost done! Fry the okra in the skillet until it is golden brown and then add it to the bowl. Drain the oil from the skillet, and then add everything in the bowl back into the skillet. Add the spices and mix all of the ingredients in the skillet with the heat on medium-low in order to make sure that everything is still hot. Once everything is at the desired temperature, dig in! 

 

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Succotash

Ingredients:

• 1 lb. OKRA, lightly breaded (you can usually find this in the frozen food section of the grocery store)
• 14.5 oz. can WHOLE KERNEL CORN or 2 EARS OF CORN
• 1/2 of a medium SUMMER SQUASH, diced
• 2 CHICKEN BREASTS, cubed
• 1 medium GREEN PEPPER, cut into bite sized pieces 
• 1 medium ONION, diced
• 2 tsp. GARLIC POWDER
• 1 tsp. SALT
• 1 tsp. PEPPER
• BUTTER-FLAVORED VEGETABLE OIL, as needed

Directions:

1. Saute the onions and peppers in a skillet with a little bit of that butter-flavored oil if you have it. If not, just use your regular vegetable oil. Once they are tender, remove them from the skillet and put them in a large bowl. 
2. Next, saute the chicken in the skillet with a little bit of oil. When the chicken is cooked add it to the bowl with the onions and peppers. 
3. Saute the squash and corn in a pan with some oil. If you are using ears of corn click here for some tips! Once the squash has cooked through and has become tender, move the squash and corn into the bowl as well (or in the case of the picture below, another skillet). 
4. Almost done! Fry the okra in the skillet until it is golden brown and then add it to the bowl. Drain the oil from the skillet, and then add everything in the bowl back into the skillet. 
5. Add the spices and mix all of the ingredients in the skillet with the heat on medium-low in order to make sure that everything is still hot. Once everything is at the desired temperature, dig in! 

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