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Stewed Summer Okra

Ingredients:

1     Pound Okra, fresh
1/2 Green Pepper
1/2 Red or Orange Pepper
1     Ear Of Corn
1/2 Onion, small
2     Tbs. Olive Oil
2     Cloves Garlic, minced
1     Can Peeled Roma Tomatoes, 28 oz.
1     Cup Water

Spice Blend:

1/4   tsp. Fennel Seed
1/4   tsp. Turmeric, ground
1/4   tsp. Cinnamon, ground
1/4   tsp. Thyme, dry
1/4   tsp. Oregano, dry
1/4   tsp. Crushed Red Pepper
1/4   tsp. Ground Black Pepper
1/2   tsp. Cumin, ground
1/2   tsp. Garlic Powder
1/2   tsp. Yellow Mustard Powder
1/2   tsp. Salt

Wash and dry okra

Cut and discard tips and stem.

Cut okra into 1/3 inch pieces.

Clean and cut all of the okra.

Gather and measure all of the spice blend ingredients.

Cut onion and peppers into a small dice.

Remove corn from the cob.

Mince garlic.

Place tomatoes and juice from can into blender.

Add water and puree.

Place a pan on medium heat on the stove.

Add oil to the pan.

Add onion, peppers, garlic and corn.

Cook and stir ingredients for a few minutes.

Onions should just begin to brown.

Add spice mix to the pan.

Add tomato puree to the pan.

Bring liquid to a boil and turn down to a simmer.

Cover pan and cook tomato sauce for about 10 minutes, stirring from time to time.

Tomato sauce should cook down and begin to thicken.

Add okra to the pan.

Stir okra a couple of times and cover the pan.

Simmer okra about 10 to 15 minutes, or until okra is cooked soft.

When okra is soft it is ready to serve.

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New Taste Journal

Whole Grain · Whole Food · Big Flavors