Corn Salad? Also, OKRA

I'm not sure what to call this random combination of vegetables, so I have dubbed it "corn salad." It's part of the continuing series of "these barely qualify as recipes" recipes that I've been producing lately. I'm still wary of hard-core baking and cooking, and the incident little add-on calories, since I don't want to have any rebound weight gain this week. With time, however, I am certain that my intrepid nature shall return!

In the meantime, more 2-second recipes.

Corn Salad

Ingredients:
1 single-serve bag (92 g) Birds Eye Steamfresh Singles Super Sweet Corn (or one serving of any corn)
3 oz cucumber (just under 1/4 of a normal sized cucumber)
2 Tbsp (aka 1/8 cup) medium salsa

Directions:
1. Heat corn according to directions on package.
2. Dice cucumber into corn-sized pieces.
3. Combine corn, cucumber, and salsa in bowl.

(One bowl = 2 vegetable servings)

This is the kind of recipe that seems like normal people would either:
a) prefer cold, or
b) not prefer at all.
But I like it, because I will eat anything, and I like it warm, because it's winter, and I get cold easily. So warm food makes me happy. Also, I find that combining the hot corn with the cold cucumber and salsa made for something new and different, and when the temperatures reached equilibrium, the dish was at a perfect "slightly warm" state.


The other "not-recipe" that I wanted to post is one that I first tried back in November or so. It's for roasted okra, and I found it at Fatfree Vegan Kitchen, which is an amazing food blog. The recipe doesn't even really need to be altered at all; it's just that great.

Roasted Okra

Ingredients:
Small, whole okra (however much you want)
Salt & pepper to taste
Olive oil PAM/cooking spray

Directions:
1. Preheat oven to 450 degrees; spray baking sheet with cooking spray.
2. Put okra on baking dish, season to taste, and lightly spray once more.
3. Bake until okra is brown on all sides (about 15 minutes), flipping every 5 minutes.
4. Serve hot.

Today, I made them without anything (le gasp!), just sticking them on a parchment paper-lined baking sheet and throwing them in the oven as-is. I used frozen okra, so I tacked on an extra five minutes, and they tasted really great. After a week of experimenting with different cooking methods, it seems to me that baking is the only way to really keep the sliminess of okra at bay.