Recipes

Okra, Corn and Tomato Stew

Wednesday, October 14, 2015


Source: How to Cook Everything by Mark Bittman


Ingredients
2 tbsp canola or other neutral oil
1 large onion, chopped
1 red or yellow bell pepper, stemmed, peeled if desired, seeded, and chopped
Salt and freshly ground black pepper to taste
3 ripe tomatoes, cored, peeled, seeded, and chopped
1 cup okra, trimmed and cut into small pieces
1 tbsp chili powder, or to taste
2 cups freshly scraped corn kernals
Minced cilantro or fresh parsley leaves for garnish


Directions
Place a large, deep skillet or casserole dish over medium heat.  Add the oil and heat for 1 minute; add the onion and pepper.  Sprinkle with salt and pepper and cook, stirring occasionally, until the bell pepper is fairly tender, about 10 minutes.

Add the tomatoes, okra, and chili powder; turn the heat to low, and stir.  Cover and cook, stirring once or twice, until the okra is tender (about 10 minutes).

Uncover and stir in the corn.  If the mixture is very liquidy, raise the heat to medium and cook with the cover off for 5 minutes, stirring frequently.  If the mixture if fairly dry, cover and cook over low heat for 5 minutes.  Garnish and serve.


 Read More...



Go Back


Tags

parmigiano chicken Spinach peach conserve radishes pecan plums pork chop artichoke fritter gruyere currants scapes gratin buttermilk plum tomatoes shiitake stuffing snow peas barley sherry imam Salad pie bok choy bacon mint green pepper cheese Corn chili peppers pine nuts couscous capers pork Salsa creme pesto flank turnips pumpkin sauce swiss Tomatillos walnuts apples Red Onion beet greens baguette gouda onion shrunken heads tomato Rice wine vinegar crepes carrot fronds cauliflower spiced winter squash dijon steak onions yogurt pears bulgar parmesan maple chili polenta Swiss Chard strata crisp Greens feta syrup poblano sweet buckwheat honey pickled fraiche roasted remoulade Potato mushrooms kirsch celebration gin Tomatoes prosciutto tomato juice Side coeur Bread tomato corn pie tart spring leeks potatoes daisy caesar shallots sour cream cointreau cantaloupe scallions egg noodles pineapple autumn tortillas garlic berry peas watercress dilly slaw chives maple syrup celery root vanilla wafers bruschetta lemon grass heavy whipping cream pasta Beans pepper yellow onion Poblano Chili chipotle fennel bulb meatballs kohlrabi cucumber casserole coriander okra spelt flank steak chorizo bosc sandwich sesame absinthe wasabi jack latkes rhubarb sunchokes Apple frittata sandwiches paste cream blueberry kalamata cilantro curry basil Vegan goat Cheese Drinks muffins baby bok choy blue cheese dill carrot top jam reggiano Kale carrot tops white beans mustard greens arugula pecans Leek tenderloin plum Recipes tuscan collins oats asparagus sour bbq Jerusalem artichoke cake Cider hickory almond milk cornmeal gazpacho eggs peppers carrots lettuce radish chilies vegetarian chiles Soup Butternut celeriac thai cream cheese pancake bread pudding fennel seeds pudding shitake bean hazelnuts turnip tostadas bayeldi gorgonzola Chevre bell pepper Dressing chicken dinner salad Shitake Mushrooms chimichurri Eggplant sweet potato knots olives Farmers' Market bloody mary beet green beans jack cheese coeur a la creme kluski ramps habanero sausage melon egg brown sugar fennel vinaigrette strawberry vegetable almonds biscuits fondue rouille Spread wheat flour beets strawberries anchovy compote beer bulgar wheat Squash beef cranberry chocolate fritters zucchini walnut oil coconut milk mushroom butter panzanella chimmichurri tomatoe anise wrap nectarine Cranberry Beans shelling celery hearts cockaigne verde