Okra and Tomato Soup

Cajun or Creole seasoning adds spice to this flavorful okra soup. Serve this soup with cornbread or muffins for lunch, or serve it along with a sandwich or hearty salad for a delicious family meal.

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 green onions, with most of green, sliced
  • 1 small clove garlic, minced
  • 1 rib celery, sliced
  • 2 cups chicken broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 8 to 10 ounces okra, about 3 to 4 cups sliced, fresh or frozen, thawed
  • 1 cup corn kernels (canned or frozen thawed)
  • 1 teaspoon Cajun seasoning
  • dash freshly ground black pepper
  • salt, to taste
In a medium saucepan, heat olive oil and butter over medium-low heat. Add onion, garlic, and celery; sauté, stirring, until celery is tender. Add chicken broth, tomatoes, sliced okra, corn kernels, Cajun seasoning, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, or until okra is tender. Add salt to taste.
Serves 4.

Tomato Parmesan

Thick Slices of Ripe Tomatoes
Olive Oil
Grated Parmesan Cheese

Sprinkle Parmesan Cheese thickly on the tomato slices, drizzle with Olive Oil.  Place under broiler until the tops are golden brown.


Recipe modified from Emeril Lagasse,  2001

6 large firm, ripe tomatoes
2 tablespoons unsalted butter
2 tablespoons finely chopped green onion
2 tablespoons flour
6 tablespoons heavy cream
6 egg yolks
1/2 teaspoon salt
1/2 teaspoon your favorite Cajun spices
1 cup finely grated cheddar cheese
4 egg whites
Pinch cream of tartar
1 tablespoon finely grated dry jack cheese, parmesan, or romano

Preheat the oven to 400 degrees F.

Cut the upper half from each tomato and scoop out the seeds and pulp. Sprinkle insides of the tomatoes lightly with salt, and invert on paper towels to drain for 20 minutes.

In a small, heavy saucepan, melt the butter over medium heat. Add the onions and cook, stirring, for 2 minutes. Stir in the flour, and cook, stirring, for 3 minutes. Whisk in the cream, and simmer, stirring constantly, for 5 minutes. Remove from the heat and whisk in the egg yolks, salt, spices and cheddar.

In a bowl with an electric mixer, beat the egg whites with a pinch of cream of tartar until stiff peaks form. Fold 1/4 of the egg whites into the cheese-egg yolk mixture. Gently incorporate the remaining egg whites. Spoon the batter into the tomato shells, filling them 3/4 full. Place the tomatoes in a baking dish, and sprinkle 1/2 teaspoon of dry grated cheese over each. Place the tomatoes in the oven and immediately lower the heat to 375 degrees F.

Bake until the soufflés have risen and are golden brown on top, about 20 to 25 minutes (but do not open the door during the baking time).

Remove from the oven and serve immediately.

Chunky Tomato Sauce

1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
2 cans whole tomatoes, (28 ounces each)
1/4 teaspoon dried oregano
Salt and pepper

1. In a medium saucepan, heat oil over medium heat. Cook onion and garlic, stirring frequently, until translucent, 2 to 4 minutes. Crush tomatoes into pan; add oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper.

Stuffed Baked Tomatoes

2 tomatoes
6 tablespoons ricotta cheese
1/4 cup chopped fresh spinach
1 garlic clove, minced
1/4 teaspoon dried thyme
2 tablespoons finely grated
Parmigiano Reggiano cheese

1. Preheat oven to 400F.
2. Cut tomatoes in half crosswise. Combine ricotta cheese, chopped fresh spinach, garlic and thyme.
3. Top each tomato half with about 2 tablespoons ricotta mixture.
Sprinkle Parmigiano Reggiano cheese on top. Bake 10 to 15 minutes.
Serves 4.