OKRA, CORN AND TOMATOES
From Betty's Soul Food Collection... Almost too pretty to eat, this recipe is seasoned with bacon, hot pepper sauce, onions and garlic-creating a beautiful dish for family gatherings large or small.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
- Cook onion in bacon drippings over medium heat 2 to 3 minutes, stirring occasionally, until tender. Stir in remaining ingredients except bacon. Heat to boiling. Reduce heat to low; cover and simmer 6 to 8 minutes, stirring occasionally, until okra is tender. Sprinkle with bacon.
Nutrition Facts : Calories 170, Carbohydrate 26 g, Cholesterol 5 mg, Fat 1/2, Fiber 4 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 7 g, TransFat 0 g
CORN OKRA AND TOMATOES
This is my absolute favorite summer time dish. To get the true taste you MUST use every thing fresh. I just can't explain the overall wonderful fresh taste of this dish. I could live off this forever.
Provided by southern chef in lo
Categories Corn
Time 19m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook first 3 ingredients in butter in a skillet over medium-high heat, stirring constantly until tender.
- Add the tomatoes; bring to boil, then reduce the heat and simmer uncovered 15 minutes.
- Add remaining ingredients and bring to boil again.
- Reduce heat and simmer 9 minutes or until the corn is tender.
OKRA, CORN AND TOMATOES
Okra and onions are fried with bacon, then simmered with tomato and corn in this delicious side dish that is especially good served alongside cornbread. This recipe is a longtime family favorite.
Provided by TXGIRLSX3
Categories Side Dish Vegetables Tomatoes
Yield 6
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet over medium-high heat. Cook and stir to release some of the juices, then add the onion and okra. Fry until tender and browned, stirring constantly. Be careful, as this tends to brown quickly.
- Pour in the tomatoes, and simmer over medium heat for 20 minutes. Mix in the corn, and simmer for another 10 minutes. Season with file powder, salt and pepper, and serve.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 27.8 g, Cholesterol 6.3 mg, Fat 5.3 g, Fiber 4.3 g, Protein 5.6 g, SaturatedFat 1.5 g, Sodium 189.3 mg, Sugar 7.1 g
STEWED OKRA, CORN, AND TOMATOES
Quick and easy, plus it is excellent with fresh cornbread.
Provided by TerryWilson
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in skillet. Crumble bacon into a bowl.
- Heat bacon grease in the same skillet over medium heat and add bell pepper, onion, and garlic. Cook and stir for 3 minutes. Add okra, corn, and bay leaf. Cover skillet and reduce heat to low. Cook, stirring occasionally, 3 to 4 minutes more. Add tomatoes and broth. Cook until okra is tender as desired, about 10 minutes.
- Remove and discard bay leaf. Season with salt and pepper. Serve garnished with crumbled bacon.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 23.9 g, Cholesterol 6.6 mg, Fat 3.3 g, Fiber 5.7 g, Protein 6.7 g, SaturatedFat 1 g, Sodium 204 mg, Sugar 6.7 g
OKRA, CORN AND TOMATOES
Provided by Food Network
Time 30m
Number Of Ingredients 5
Steps:
- Place all of the ingredients in a medium-sized saucepan and add 2 cups of water. Bring to a boil, then lower the heat, cover and cook for 20 minutes. Serve hot.
OKRA WITH TOMATOES
Steps:
- Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.
CAJUN-STYLE CORN AND TOMATO WITH FRIED OKRA
Categories Tomato Side Fry Corn Okra Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- In a heavy saucepan cook the onion in the butter and 1 tablespoon of the oil over moderate heat, stirring occasionally, until it is golden, add the corn, the tomato, the cream, and the water, and cook the mixture, covered, over moderately low heat, stirring occasionally, for 20 minutes. Season the corn mixture with salt and pepper and keep the mixture warm, covered.
- Cut the okra into 1/4-inch-thick slices, in a bowl toss it with the seasoned cornmeal, and shake it in a coarse sieve to know off the excess cornmeal. In a deep skillet heat 1/2 inch of the additional oil over moderately high heat until it is hot but not smoking and in it fry the okra in batches for 1 to 2 minutes, or until it is golden, transferring it with a slotted spoon as it is fried to paper towels to drain. Serve the corn mixture topped with the fried okra.
CORN OKRA CREOLE
This dish is representative of my area of the country, and particularly the Texas-Louisiana border. The okra, corn and Creole seasonings are all popular here. -Ruth Aubey, San Antonio, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute green pepper and onion in oil until tender. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally. , Stir in the tomatoes, tomato paste, thyme, salt, pepper and, if desired, pepper sauce. Cover and simmer for 3-5 minutes, stirring occasionally.
Nutrition Facts : Calories 147 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
OKRA, CORN, AND TOMATOES
This was the "Recipe of the Day" in today's email from a local grocery store. I am posting it so I remember it when my okra and tomatoes are ready (I'll have to buy the corn!). I have to guess on the prep and cooking times since the recipe says it takes 45 minutes total to make, yet gives no definite times within the recipe.
Provided by Vino Girl
Categories Corn
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter and oil in a medium-size saucepan.
- Add okra; cook, stirring occasionally, until okra no longer forms "strings."
- Stir in corn and tomatoes.
- Simmer, covered, over low heat until vegetables are tender, stirring occasionally.
- Season with salt and pepper.
Nutrition Facts : Calories 156.9, Fat 7.2, SaturatedFat 2.4, Cholesterol 7.6, Sodium 40.4, Carbohydrate 23.2, Fiber 5.1, Sugar 4.5, Protein 4.2
SAUTEED OKRA WITH TOMATO AND CORN
Categories Tomato Vegetable Side Sauté Fourth of July Picnic Quick & Easy High Fiber Corn Summer Okra Gourmet Vegetarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- Cut okra into 1/2-inch-thick slices. Peel and chop tomato. Cut onion into thin slices and cut corn from cob. In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saut okra with salt to taste, stirring occasionally, until browned, about 3 minutes. With a slotted spoon transfer okra to a bowl.
- Add remaining‚ tablespoon oil to skillet and sauté onion, stirring, until it begins to soften. Stir in tomato, water, and Worcestershire sauce and simmer, stirring occasionally, 3 minutes. Add corn and simmer until corn is crisp-tender and sauce is thickened, about 3 minutes. Stir in okra with salt and pepper to taste and cook until heated through.
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