What’s Cooking Wednesday: “May I Have More Zucchini Please?”

When my 6th grade nephew asked for more green veggies, his mom about flipped! His dad, my brother, and I figured that it must be the bacon. The secret to any good vegetable recipe? Bacon. In case you have any finicky eaters at your house, I’m here to help. From Donald Link’s Real Cajun, comes this recipe for Smothered Okra & Tomatoes. What we can learn: 1. If your grocery store is out of okra and you don’t have a mess from your garden, use zucchini. 2. This spicy tomato sauce is so wonderful, that you might find yourself using it on just about everything (eggs, grits, rice, potatoes, pasta, green beans…. I made extra and used it with fresh spinach the next night). Enjoy!

Okra & Tomatoes
(Or forget the okra and just make the sauce! It’s a wonder of fresh herby, spicy deliciousness!)
1 T. bacon fat
1/2 medium onion, sliced
1 jalapeno pepper, stemmed, seeded, and finely chopped
3 garlic cloves, thinly sliced
1 T. tomato paste
3 plum tomatoes, diced
1 t. salt
1/2 t. pepper
4 bay leaves
1 t. chopped fresh rosemary
1/2 t. red pepper flakes
2 T. red wine vinegar
1 1/3 chicken broth
(3 c. okra sauteed in 2 T. olive oil)
In a medium skillet heat bacon fat over medium-high heat. Add the onion, jalapeno, and garlic and saute for 2 minutes. Add the tomato paste, tomatoes, salt and pepper, bay leaves, rosemary, red pepper flakes and vinegar. Cook for 10 minutes, until the tomatoes start to break down and form something of a paste, then add the broth and simmer for 10 to 15 minutes longer over low heat. (Stir into the sauteed green veggies of your choice. )