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Okra and Corn with Tomatoes
2 cups small okra pods, left whole or 1/4-inch-thick rounds
3 large fresh ripe, tomatoes seeded and chopped
4 ears corn, remove kernels, about 2 cups
(may use frozen or canned whole kernel, drained)
1 green bell pepper, seeded and finely diced
1 large onion, thinly sliced into rounds
1/2 cup water or chicken stock
2 tablespoons each butter and canola oil
2 bay leaves
1/2 teaspoon each thyme, red pepper flakes and basil
3/4 teaspoon salt
1/4 teaspoon black pepper
1. In a 10 inch iron skillet or heavy pan, heat olive oil and add onions, bay
leaves, thyme, basil, and red pepper flakes. Sauté, and stir until onions are
2. Add bell pepper and continue cooking until onions are translucent.
3. Add tomatoes, okra, water, salt and pepper. Reduce heat to low, and simmer
uncovered for 15 minutes, stirring occasionally.
4. Add corn and cook 5 minutes longer. Taste, adjust seasoning if needed. Serve
Makes 6 servings.
Serve over a bowl of long-grain rice with a piece of hot cornbread.
Use young okra, not longer than 2 inches.
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