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

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