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

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