Tag Archives: edamame

14 August 2018: Feta-Herb Edamame Succotash

2018-Aug-11_Fournightsaweek_2593With the recent string of hot and humid days, neither of us has felt inclined to heat up our condo by turning on the oven. We love salads made with fresh greens, but after a bit, that gets a little worn out as a dinner option. Cooking Light published this tasty variation on Succotash by Callie Nash in their May 2017 issue and it is terrific. A quick sauté  of chopped onions with the addition of Edamame and corn is about all the kitchen heat that is generated, making this a great salad for hot and humid days.

Feta-Herb Edamame Succotash by Callie Nash

Ingredients

  • 1 TBSP olive oil
  • 1 medium yellow onion, chopped
  • 2 cups frozen shelled edamame, thawed
  • 1 1/2 cups frozen corn kernals, thawed
  • 1 cup grape tomatoes, halved lengthwise
  • 1 oz. feta cheese, crumbled
  • 2 TBSP fresh dill (USE FRESH)
  • 2 TBSP chopped fresh flat-leaf parsley (USE FRESH)
  • 2 TBSP sherry vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground black pepper

Method

  1. Heat a large nonstick skillet over medium high heat. Add oil to pan; swirl to coat. Add onion and cook, stirring occasionally until tender (about 4 mins).
  2. Add edamame; cook stirring constantly, 2 minutes. Add corn; cook. stirring constantly, 2 minutes. Remove from heat. Transfer to a bowl; cool 10 minutes.
  3. Stir in tomatoes, feta, dill, parsley, vinegar, salt and pepper.
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15 Mar 2011 Kerala-Style Edamame Curry

Adapted from Riccardi, Victoria Abbott. “1 food 5 ways”. Vegetarian Times. (Mar. 2011). Issue 383, Vol. 37, No. 3. p. 67.

My Comment: Eating We love curries — this one has a couple of things going for it. Using edamame in place of the traditional lentils is a clean taste. Not only is this recipe vegetarian, it’s vegan. And very filling!

Method

Edamame Curry

Copyright © 2011. Adrien Bisson.

1 TBSP fennel seeds
1 TBSP brown mustard seeds
2 tsp cumin seeds
2 tsp vegetable oil (divided)
1 large onion, half chopped – half sliced (divided)
4 cups low-sodium vegetable broth
1/2 cup reduced fat coconut milk
4 cups peeled, diced butternut squash
1 medium head cauliflower (cut into bite-sized pieces)
1 TBSP minced fresh ginger
1/2 tsp ground tumeric
1/2 tsp coarse salt
2 cups frozen shelled edamame
6 TBSP unsweetened flaked or shredded coconut
1/2 cup chopped cilantro

Method

1. Heat fennel, mustard and cumin seeds in a dry skillet over medium low heat. Cover and cook 2 minutes or until mustard seeds being to pop – shaking the pan occasionally. Turn off heat and keep skillet covered until popping subsides.

2. Heat 1 tsp oil in large saucepan over medium heat. Add chopped onion, saute 6 minutes. Add 1 cup of the broth to lift any of the brown bits. Then add remainings 3 cups broth and the coconut milk. Stir in squash, cauliflower, ginger, tumeric, salt, and sauteed spices. Bring mixutre to a boil, reduce heat to low, and simmer uncovered 30 minutes. Add edamame and cook 10 minutes more.

3. Meanwhile toast coconut in small skillet over medium heat 3-4 minutes or until browned and fragrant. Set aside.

4. Heat remaining 1 tsp oil in medium skillet over medium heat. Add sliced onion and sautee 12 minutes or until golden.

5. To serve, spoon curry into 6 bowls. Garnish with golden onion slices, toasted coconut and cilantro.

Serves 6. Weightwatcher points = 6


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