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

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