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

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