Falling In Love With Okra And Corn Food
CREAMY SWEET CORN WITH OKRA
A bit of cream and a few crumbles of bacon lightly coat these delightful veggies the whole family will love. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.
Nutrition Facts : Calories 211 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 384mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein.
OKRA WITH BABY CORN
Make and share this Okra With Baby Corn recipe from Food.com.
Provided by Indian Chef
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Fry onions in hot oil. Add the onion seeds, fennel seeds and mustard seeds. Season with salt.
- Cook for 5 minutes. Add shredded garlic and crushed red chillies.
- Fry till onions brown and stir in the okra. Add baby corn, green chillies, and coriander and lemon juice.
- Add tomatoes, cook for 2 minutes.
- Serve immediately.
Nutrition Facts : Calories 202.8, Fat 7.8, SaturatedFat 1.1, Sodium 25.7, Carbohydrate 32.9, Fiber 7.7, Sugar 9.6, Protein 6
CORN AND OKRA CASSEROLE
Make and share this Corn and Okra Casserole recipe from Food.com.
Provided by True Texas
Categories Corn
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion, garlic and green pepper in bacon drippings.
- Add tomatoes, mixing well.
- Cook 1 minute.
- Stir in okra and corn.
- Season with salt and pepper.
- Spoon into baking dish.
- Sprinkle with Parmesan cheese.
- Bake at 350 degrees for 25 minutes.
Nutrition Facts : Calories 93.8, Fat 1.6, SaturatedFat 0.7, Cholesterol 2.8, Sodium 200.1, Carbohydrate 18.5, Fiber 4.2, Sugar 5.2, Protein 4.8
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
CHILES RELLENOS WITH CORN AND OKRA SUCCOTASH
Chiles rellenos (literally, stuffed chiles) are a classic Tex-Mex dish of roasted poblanos filled with cheese or meat, then battered and fried. For this version, Tim Love scoops succotash into poblanos, then grills the chiles rellenos in a cast-iron pot for smokiness. ;).From A Cowboy Chef's Fourth of July by Tim Love, published July 2010. Tim Love created this rub for large cuts of beef but he uses it from yucca chips to chiles rellenos."I like the fruity flavor" he says. If you can't find guajillos substitute smoky ancho powder."
Provided by Manami
Categories Lunch/Snacks
Time 1h30m
Yield 10 stuffed peppers
Number Of Ingredients 21
Steps:
- TIM LOVE'S WILD GAME RUB:.
- Mix all ingredients in a jar and store in the refrigerator for up to 6 months.
- CHILE'S RELLENOS:.
- Preheat the oven to 350°.
- In a pie plate, rub the head of garlic with olive oil and roast until tender, about 45 minutes; squeeze the garlic cloves out of the skins.
- Meanwhile, light a grill.
- Grill the poblanos over high heat or cook them directly over a gas flame, turning, until charred all over.
- Transfer the chiles to a plate, let cool slightly, then rub off the skins.
- Make a slit along one side of each chile.
- Using scissors, snip out the cores and scoop out the seeds.
- Heat a large saucepan; add the 1 tablespoon of oil, the bacon and chorizo and cook over moderate heat for 4 minutes, stirring.
- Add the corn, onion, bell pepper, celery and roasted garlic and cook, stirring, until the vegetables are softened, about 7 minutes.
- Add the okra, Wild Game Rub, bay leaf and broth and bring to a simmer.
- Cover and cook over moderately low heat, until the liquid is thickened, about 7 minutes.
- Season the succotash with salt and pepper, remove from the heat and let cool; discard the bay leaf.
- Season the insides of the poblanos with salt; arrange in a large cast-iron skillet or casserole.
- Spoon the filling into the poblanos and sprinkle with the cheese.
- Set the skillet on the grill, close the lid and grill over moderately low heat for 20 minutes, until the filling is hot and the cheese is melted.
- Alternatively, cover the skillet and bake in a 350° oven for 20 minutes.
- Serve hot.
Nutrition Facts : Calories 217.3, Fat 13.2, SaturatedFat 5.6, Cholesterol 24.2, Sodium 3103.9, Carbohydrate 18.4, Fiber 4.5, Sugar 4.7, Protein 10.2
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