Today's okra recipe: Summer tomatoes and okra cooked slowly, ev-ah so slow-ly, in a skillet right on the stove, developing nuance and sweetness. Low carb. Gluten-free. Paleo. Weight Watchers 1 or 2 points. Not just vegan, "Vegan Done Real". Long have I known that my soul looks to the North, where summer nights are long and ice fairies dance atop snow drifts in the brilliant late-winter light. But somewhere along the way, a "southern gene" must have taken hold because lordy-lordy, I do love okra. (And grits. But that’s a story for another day.) In late summer, okra’s small finger-shaped pods come off the plants by the basketful, so precious: the arrival of the first okra is greeted with the same excitement as the season’s first asparagus, the first sweet corn, the first beets, the first tomatoes, the first butternut squash.
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John Atkinson is a part of Fantastic Cleaners London . His mission is to make people's lives easier. He provides information about all kinds of cleaning issues and cleaning methods. Check out his other articles about cleaning and home improvement. 
You will feel your taste buds going into the anticipation mode just after reading through this recipe. From the buttery flavor to the creamy texture, everything about this soup reminds one of the exquisite country flavors. The soup requires baked potatoes that could be prepared a day ahead and the remaining recipe is a big time saver. You can even cook it in slow cooker which makes it a crockpot addition as well. Serve the soup fresh and hot or you can refrigerate it for three days. When you are about to reheat the soup, just make sure it's done slowly. The exotic looking soup in pale white appearance can further be glorified by adding colorful toppings of cheddar cheese, bacon bits or celery. 4 to 5 potatoes¼ teaspoon white pepper¼ teaspoon hot pepper sauce6 tablespoon butter3 finely chopped ribs celery¼ cup heavy cream½ teaspoons bouillon chicken base2 tablespoons dry basil leavesBefore roasting the potatoes, you may want to play with it. Grab a folk and prick the potatoes in several places. Keep the scrubbed potatoes in the center of the preheated oven rack for around 40 minutes and pierce a folk to see if it goes through easily. Allow them to cool and then peel them off. Cut the potatoes into ½ inch dice. Simultaneously, melt butter over medium heat in a cooking pot. Add celery and onions to stir fry till they get translucent. Up next flour is added to create a roux and that has to be cooked for about 5 minutes while you can stir it frequently. Pour the heavy cream slowly into the pot while whisking it to prevent lump formation. When the broth appears hot and smooth but is not simmering yet, then this is the time to add chicken base. Keep stirring until the mixture gets dissolved. Add seasoning like salt, basil leaves and the hot pepper sauce. When the soups starts simmering, let it simmer for another minute. Finally pour in all the diced potato and wait for the simmer. Serve immediately when hot by adding celery, bacon bits, or cheddar cheese to make it look interesting. Rate this ArticleBaked Potato Soup For a Simple SupperRating: 5.0/5 (1 vote cast)Katy Reeve has published 12 articles. Article submitted on June 19, 2013. Word count: 353
Texas Garlic Brown Chicken is an easy-to-cook meal with a preparation time not more than ten minutes. Twenty minutes or so can be consumed for the cooking to take place. Now this could easily be the time you can meddle in other dishes to complete the feast for your family like soups and dessert courses. The following recipe can easily serve up to 6 people. Brown Sugar, 4 tsp unpackedchicken breast, no skin, 12 ouncesGarlic, 1 cloveButter, salted, 2 tbspSalt, 1 tspPepper, black, 1 dashMelt some butter over low heat in a pan and when the butter has melted, add garlic. Allow it to turn brown and then add chicken breast pieces. Add seasoning according to taste. When the chicken is properly cooked, add brown sugar over each piece. Allow the sugar to melt and cook for another five minutes. Serve the sticky chicken with salad or it goes best simply with beans. 
The amazing spicy dish can be made very easily once you get hold of the ingredients. Remember the key ingredient for the taste of this delicious delight is the ranch dressing mix. It may be a little hard to find but without it you may not be able to achieve the right taste like visiting Disneyland without a go on the rides. 4 boneless skinless chicken breasts1 ounce per kg ranch dressing mix2 cups crispy rice cereal1/4 cup grated parmesan cheese2 egg whites(beaten)2 tablespoons light butter (optional)Simply add the parmesan cheese to the ranch mix and rice cereal and some seasoning according to taste. Mix well and set aside. Dip chicken breast pieces in egg whites, and then in the cereal to form a coating. Slightly grease the baking sheet and spread the pieces evenly. Bake the chicken for 30 minutes or till it gets golden brown. Author : Edward Franklin is Fitness Evangelist and Health Freak. I likes to write article about health and fitness . Edward Franklin is the well wisher for Fitness Republic for a long period and Fitness Republic has always encouraged Fitness and Health improving activities. You can find Health and Fitness Articles and other Health related information on the website. Rate this ArticleAuthentic Recipes From The CountrysideNot Rated YetEdward Scott Franklin has published 18 articles. Article submitted on June 12, 2013. Word count: 374