![]() They held the dinner in the private room of his restaurant, with just their immediate families enjoying an intimate supper. The chef was a dear friend and helped Stacey and her husband customize a seven-course tasting menu with wine and cocktail pairings, and allowed them to add many off-menu special details – like having biscuits in the bread service to honor her husband's Kentucky heritage, specialty mocktails for the non-drinkers, miniature milkshakes added to the dessert course, and hot cocoa to the coffee and tea service. The best meal Stacey has ever eaten was her wedding dinner. Stacey is also the president of the Chicago chapter of Les Dames d'Escoffier, an international organization of women leaders in the culinary, beverage, and hospitality industries, and is a member of IACP, WCR, and the Southern Foodways Alliance. As an educator, she received fellowships from the University of Chicago and the Royal Shakespeare Company. She holds a master's degree in secondary education, with a concentration in English Literature and Composition for 6th-12th grade. Education: Stacey holds a bachelor's degree from Brandeis University with concentrations in English Literature and American Studies and a minor in Creative Writing. Stacey has done cooking segments for local television in Chicago, Milwaukee, and Indianapolis, and was a regular on-air contributor to the first season of the Rachael Ray Show with eleven appearances. Her work is syndicated all over the world. She writes regularly for outlets like Food & Wine, Eating Well, The Chicago Tribune, Delish, MyRecipes, Allrecipes, Nation's Restaurant News, and many others. Since 2016, Stacey has been a freelance culinary journalist, recipe developer, product reviewer, and writer of Chef profiles and interviews with over 1000 published articles under her byline. Stacey's original recipes have appeared in the Lodge Cookbook, The Extra-Crispy Cookbook, The Bake From Scratch Cookbook Volume 3, and one of her recipes was adapted for The New York Times. Additionally, Stacey was the recipe developer, culinary consultant, and food stylist for the cookbook "The Self-Care Cookbook: A Holistic Approach to Cooking, Eating and Living Well" by Frank Ardito. Her publisher, Penguin Random House, had her create a digital cookbook of the collected recipes from eight of the novels. Keep your okra frozen until you are ready. Six of the novels include recipe sections with original recipes for dishes mentioned in the books. Each 12-ounce bag contains pre-cut okra that is frozen while fresh to preserve its texture and delicious flavor. Experience: Stacey has been writing professionally about food and cooking in her novels since 2001, and to this date has ten of them published. Mostly self-taught, she has taken specialty courses in Paris in sauce work and baking. She began creating her own original recipes by the time she was ten. Now you can add salt and pepper to taste, along with a drizzle of olive oil.Stacey Ballis began cooking at the age of four, and it has been a singular passion for her ever since. Then strain your okra onto a plate for serving. Then set the time to 1 minute at High Pressure.Īfter it is done, use the Quick Release function to release the steam. Feel free to layer the okra on top of itself, it will cook all at the same time. Then add 1 cup of water to the Instant Pot. This recipe is so easy! All you need is frozen okra and some water!įirst take out your Instant Pot. Furthermore, Okra has high levels of Vitamin B6, folic acid, thiamine, riboflavin, and zinc! Not to mention, it is high in antioxidants, which can help fight inflammation in the body and lower the risk of heart disease, diabetes, digestive diseases, and even some cancers. Okra is packed with some great nutrients! For one, it contains a large amount of soluble fiber from gums and pectins. You could also soak it in a bowl of water or pop it. by French colonists, it has been grown across the east coast since the mid-1700s. You can thaw frozen okra by leaving it in the fridge for at least a few hours, but preferably overnight. The plant is native to Africa and the tropical Eastern hemisphere. Technically speaking, okra is actually a fruit because it contains seeds! When we think of okra, we usually associate it with gumbo and cajun/creole cuisine in the south. Okra is a great vegetable to add to your diet if you are looking to get in more health benefits! It is even allowed on the keto diet. You can season it to your liking! I use salt, pepper, and olive oil on mine but feel free to get creative. Makes a great vegetarian side dish to go along with lunch or dinner. This is one of the easiest ways you can cook okra! Buy it frozen and keep it in the freezer for when you are ready to use it.
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