That reminds me. I have to go stalk your recipes for glycemic friendly ideas.

The amount of corn starch needed to thicken a large pot of something is pretty minimal net carbs. 

Quote from: Macabre on October 14, 2013, 09:48:51 PM
Well, if I can make a roux, anyone can. And really, the roux is a flavor thing. But for thickening, okra will work! 

I can make a roux as well.  But some say it is sacrilege to not use wheat flour which we cannot use.  My SIL had bought a book of gumbo recipes about a year ago.  I remembered doing research then about how to make a GF roux which left me reading some typical allergy comments.  I looked again last night with more success.

Well, if I can make a roux, anyone can. And really, the roux is a flavor thing. But for thickening, okra will work! 

Blue Star Koda Mochiko. But if you want or need to keep it paleo arrowroot is the least starch or non-starch thickener. Sweet potato flour or tapioca starch would do it, too if added starch is good. At that point good old corn starch would as well.

Sweet Rice flour and Bob's Red Mill GF All Purpose flour seem to be the two that come up the most.  Millet also popped up for having nuttiness (LOL @ posting that here) and quinoa flour seemed to be too nutty.

Hmmmm.  I sense some winter possibilities here

Whaa? Okra has natural thickening properties. You could do arrowroot for good measure.

Gumbo is good in theory, but it's that darn roux.  I could butcher up a roux.  I must do searches for gluten free roux's

He is 7 and absent minded - cooking is probably not a good mix for him.

But that sounds like a good recipe to start with (and something that I could probably make ahead of time given the meltdowns always erupt at that hour).

I can no longer eat tomatoes, but fresh or frozen okra tossed in a pan with olive oil, onion (already sautéed until it's translucent and browning), and a can of fire roasted tomatoes is simple and amazingly tasty.

And how old is he?  Old enough to do it on his own?  I'd let my son do this if the onions were pre-chopped/sliced.

I am seeing okra at farmers' markets here.

Also, if you soak it in milk the sliminess is diminished. I've heard--but haven't tried.

But I haven't really eaten slimy okra since I was a child and my mom made boiled okra. My sister used to call it "calf slobbers."  Yep. Accurate.

But steaming okra doesn't result in slimy stuff. Not does just cooking it for gumbo. YKW I posted a gumbo recipe last year here. Very good. If you use the recipe but without the roux, you've got okra and tomatoes (which I have not had or heard if as a thing, but more power to you). With the roux, you've got gumbo.

Quote from: becca on October 10, 2013, 06:26:35 PM
I have used frozen okra in gumbo.  Only way I have used it.  So, is Okra and tomatoes together a dish or recipe.  Or, is it a HOTDISH?  lol.  Seriously, is it a dish together?  Not much okra cooking going on in my neck of the woods.

It was a hot dish

I did some googling and there are a variety of recipes out there.  I would post some here but it really depends on the taste you are aiming for.  Interesting tidbit - if you saute okra at a high heat, it loses the slimy texture. 

LOL'ing at the okra in your neck of the woods.  There are certain veggies I never ate, mainly because they were never introduced in our family growing up.  Okra, greens, broccoli (yes, my parents didn't learn to like it until after I moved out), asparagus, brussel sprouts, eggplant (I actually love the taste of eggplant, it just hates me) - the list is long.  And I had a basic assumption that all of them would be nasty because people around me complained about them so much but they were WRONG  My veggie consumption was limited to canned veggies growing up.

I have used frozen okra in gumbo.  Only way I have used it.  So, is Okra and tomatoes together a dish or recipe.  Or, is it a HOTDISH?  lol.  Seriously, is it a dish together?  Not much okra cooking going on in my neck of the woods. 

They are yummy.  I take them to church potlucks just to surprise people.