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

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