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

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