Go Back

Okra, Corn and Tomato Stew

Wednesday, October 14, 2015

Source: How to Cook Everything by Mark Bittman

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

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.

Go Back

Go Back


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