YUM! Meals on market days are really exciting :D
For lunch we had the hummus and some pita chips from Trader Joe's ... but for dinner I browsed around looking for okra recipes. I've never cooked (or eaten) okra before, so I wanted to follow a recipe before branching out on my own experiments. Here's what I found:
Okra and Corn with Tomatoes
Serve this Carolina favorite over a bowl of long-grain rice with a piece of hot cornbread. The okra should be young, not longer than 2 inches. Vine ripen tomatoes and fresh bell peppers add to the richness of this dish.
- 2 tablespoons each butter and canola oil
- 1 large onion, thinly sliced into rounds
- 2 bay leaves
- 1/2 teaspoon each thyme, red pepper flakes and basil
- 1 green bell pepper, seeded and finely diced
- 3 large fresh ripe, tomatoes seeded and chopped
- 4 ears corn, remove kernels, about 2 cups
(may use frozen or canned whole kernel, drained)
- 2 cups small okra pods, left whole or 1/4-inch-thick rounds
- 1/2 cup water or chicken stock
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
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 limp add bell pepper and continue cooking until onions are translucent. Add tomatoes, okra, water, salt and pepper. Reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally. Add corn and cook 5 minutes longer. Taste, adjust seasoning if needed. Serve hot.
Makes 6 servings.
I halved the recipe and made minor adjustments - leaving out spices I didn't have and using fewer tomatoes because I didn't have more (only four small ones from my patio garden, didn't think to get some this morning from the market). It was really good - very different from what I usually make but oh so delicious. I'll probably make it again. Mmmmmmm.
Oh, and watermelon for dessert!