Tuesday, November 6, 2012

Greek Okra & Tomato Stew ( Bamies Yachni )

Tonight, we enjoyed the fruits of Saturday's bulk-cooking labors. I pulled an entree out of the freezer & heated it, made a salad, and baked a loaf of foccacia to serve with tahini dip. Since I had made the entree on Saturday, I had free time this evening to make 8 pounds of bread dough, bake a loaf of bread, fix a salad, and relax with a cup of coffee while surfing the net. All in the time I would normally have spent preparing the entree.

This is what we had:

Bamies Yachni
Combine
6 cups Yachni sauce (1 batch)
3 12oz bags frozen okra - not thawed (You can use either whole or sliced okra - I prefer a combination)
1 scant teaspoon sugar
Cook in slow cooker on high 3 hours
Or, simmer in covered dutch oven/stock pot, stirring occasionally, for 45 minutes to 1 hour.


Frozen Okra for the recipe


Going into slow cooker - notice the brighter color before cooking
Finished Cooking, and ready for the freezer - notice the change in color when done

Tip for serving Omnivores: This is another dish that can make a main dish for a vegan, or a side dish for a meat and potatoes meal.

2 comments:

  1. Anna, Could you cook this recipe on low in the slow cooker too? ~Christine

    ReplyDelete
  2. Absolutely! I often do. Give it about 3-4 hours on high. Thanks so much for visiting : )

    ReplyDelete

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