Tuesday, July 14, 2009

Corn and Summer Vegetable Saute'

While at a recent doctor's appointment, I was leafing through their magazines and discovered a link to this - 20 fast and delicious summer meals. I wrote down a couple of the summer recipes and have enjoyed each one of them, so I thought I would share one of the new favorites with you. I happened to have my father and brother-in-law staying with us at the time too, and they both seemed to enjoy it. Especially for my brother-in-law, I think it was the most vegetables he may have eaten in the past year!

1 tblspn oil (coconut or olive is what I use)
1/2 c. chopped green onions (approx. 4)
1 garlic clove, minced
1 c. sliced okra (I couldn't find this at 3 stores, so I substituted with green beans)
1 c. shopped red bell pepper
1 finely chopped / seeded jalapeno
1 c. corn (2 ears)
1 can black beans, rinsed and drained
1/3 c. cilantro
1/8 tsp. salt
1/8 tsp pepper

Heat oil over medium-high heat. Add onions and garlic and saute for 1 min. Add okra, saute 3 minutes. Reduce heat to medium. Add bell pepper and jalapeno; cook 5 minutes. Add corn, cook 5 minutes, stir in beans, cook 2 more minutes. Stir in cilantro, sprinkle with salt and pepper.

I added chicken to make this a little more hearty (and because some people are skeptical of calling anything a meal if it is vegetarian.). The recipe also mentions shrimp would be a good addition, but we happen to not really eat shrimp. I also served with a side of lemon-y cous-cous as I was also a little unsure about serving this to company without a grain or side-dish and I happened to have that on-hand. Enjoy!

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