RECIPE SECTION - Over 10,000 Recipes




From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Welcome to Rice House cooking with a little southern flair! You will feel like you've just crossed the Mason-Dixon Line with one bite of this delicious dish. Grits and okra without the "southern" calories, saturated fat, and sodium! When I eat this with some Pinto Beans, I've "gone to Carolina in my mind"!
Yield: 4 servings


• 3/4 cup grits
• 1 teaspoon freshly ground black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 2 tablespoons hot water
• 1 teaspoon extra-virgin olive oil
• 24 ounces cut, frozen okra, salt free

Preheat the oven to 350 degrees F.

Mix all the dry ingredients in a large bowl. Then mix the liquid ingredients and okra together in a separate bowl. When mixed well, add to the dry ingredients and stir to coat the okra thoroughly. Lay the okra evenly across a nonstick baking sheet, and bake for about 1 hour.

Each serving contains approximately: Calories 178, Fat calories 15, Fat 2g, Saturated fat 0.3g, Cholesterol 0mg, Protein 5g, Carbohydrate 37g, Dietary fiber 5g, Sodium 5mg, Omega-3 fatty acids 0g
Allowances: 1/4 fat + 1 1/4 starches + 2 1/2 vegetables


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  





Popular Pages