Dinner tonight: Creole Flouder and Stewed Okra with Tomatoes

I bit the bullet and bought okra again at the farmer's market last week. Last time we had some delicious, Indian-spiced okra, but I ended up with sore fingers from all the okra pricklies. This time I tried to stay away from the really big pods, so the spiky little hairs were smaller and I fared much better.

Since okra was the feature of dinner, I put the most effort into our side dish: stewed okra with tomatoes. I changed this recipe slightly: omitted the bacon and used canned, stewed, no sodium tomatoes instead of fresh. Overall, it was okay, although WAY too sweet and needed more hot sauce. We thought it was strange that a dish with no sugar could be so sweet, but I guess it was the combo of the Vidalia and the stewed tomatoes. Maybe sub a regular, yellow onion instead. However, this would probably be a great veg dish for kids, if you convince them to taste it in the first place! I served P's okra over some leftover rice from takeout a couple days prior--no food goes to waste in the Daly household!

The flounder was really an afterthought: I just sprinkled it with a Creole spice mix and baked it at 425 for ~18-20 min.
Eh. Not a bad okra dish. But I'd recommend the Indian spiced recipe over this one any day. (do a search on the right if you want to find it!)