Okra, Tomatoes and Corn (Maque Choux)

Summer is the time for fresh vegetables

I love summer and the bounty of fresh vegetables that comes with it. I remember eating bushels of corn, peas and okra and baskets of ripe, red, luscious sliced tomatoes from my Dad's garden. We often combine the vegetables in a skillet for a colorful treat such as this recipe. I had to recreate it in order to get the measurements down. (I managed to get a good picture too!)
I have not mastered the art of vegetable gardening in the ground in Florida. I used to have a great veggie garden when I lived in northern Kentucky.  Now I grow most everything I need on my Tower Gardens.  Picking your dinner from the garden just before you cook it is an amazing way to live. If you do not have the space, time and motivation you should try Tower Gardens.  There is a link to my website on this blog.  Enjoy!  

Since writing the above, I have discovered "Tower Gardens" hydroponic/areoponic growing systems.  I now have three tower gardens growing very successfully.  Not watering, no stooping, no weeding, minimal pests control all contribute to my love of growing my own fresh, organic vegetables.  There is a link to read more about Tower Gardens under "Links."  The towers will soon be known as Tower Gardens by Juice Plus. 

To the left is a picture of my tomatoes on the tower garden in January 2012

Ingredients & Preparation

You will need
3 cups okra, sliced 3 large Roma tomatoes, chopped 2 medium ears corn, kernels cut from cob 1 small onion, chopped 1/2 large green pepper, chopped 2tbsp grape seed oil 1tbsp tomato paste 1tsp salt 1/2tsp pepper Serves:  8 Preparation Time:  15 Minutes Cooking Time:  20 Minutes

Step 1: Prepare the vegetables

Slice the okra, chop the tomatoes, chop the green peppers and onions and cut the corn from the cob. When the vegetables are ready add the oil to a non-stick skillet and heat over medium heat. Saute the onions and peppers until slightly tender but not done. Add the okra to the onions and peppers and continue cooking until okra is crisp tender. Add the tomatoes and corn, salt and pepper. Saute for another five minutes then add the tomato paste. If needed, add a tablespoon or two or chicken broth or water and combine well.

Under cook the corn a little as it will continue to cook after you remove it from the heat. The corn is better if it still has a little crunch.