Tag Archives: edamame

asian quinoa salad

28 Oct

i made this salad twice and it was a hit! the first time i made it for a teachers luncheon at the kids school and the second time for a block party we had. Both times i doubled the recipe and both times my dish came back to me empty… i’m going to have to make it a third time to actually eat more than a spoonful of it!

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asian quinoa salad
adapted from twopeasandtheirpod

ingredients:
1 cup quinoa
2 cups water
1/4 teaspoon salt
1 cup chopped red cabbage
1 cup shelled and cooked edamame
1 red bell pepper, chopped
1/2 cup shredded carrots
1 cup diced cucumber

For the dressing:
1/4 cup lite soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 tablespoons chopped green onion
1/4 cup chopped cilantro
1 tablespoon sesame seeds
1/4 teaspoon grated ginger
1/8 teaspoon red pepper flakes
Salt and black pepper, to taste

directions:
1. Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

2. Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

4. Pour the dressing over the quinoa salad and stir to combine.

Quinoa fried rice

21 Mar

This is a really good variation on the traditional fried rice. I also threw in some shelled edamame and rotisserie chicken. Yum!

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Quinoa Fried Rice
adapted from feedmephoebe

Ingredients
1 cup quinoa
2 cups water
2 tablespoons coconut oil
4 medium carrots, diced
2 medium shallots, thinly sliced
4 scallions, white and green parts separated, thinly sliced
Sea salt
4 garlic cloves, minced
1 tablespoon minced fresh ginger
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon sriracha
2 eggs, beaten

Instructions

In a medium lidded saucepan, combine the quinoa and water and bring to a boil. Cover, turn the heat to low and simmer for 15 minutes, until the quinoa is al dente. Uncover and remove from the heat.
Meanwhile, heat 2 tablespoons oil in a large wok or nonstick skillet. Saute the carrots, shallot, and white scallions over high heat until soft and beginning to brown, about 6 minutes. Season with salt. Add the garlic, ginger, and green scallions and stir fry until fragrant, another 2 minutes. Fold in the quinoa and stir fry until well-coated in the vegetable mixture and beginning to toast, 3 minutes. Stir in the soy sauce, sesame oil, and sriracha.
Push the quinoa to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss the fried rice with the eggs. Transfer the quinoa to bowls and serve right away.

Pork and Edamame Fried Rice

18 May

I had some pork to use up. Fried rice sounded good! This version was ok… Definitely like the other fried rice I made recently better!

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Pork and Edamame Fried Rice
adapted from myrecipes.com

ingredients
2-3 cups cooked rice
3 tablespoons oil, divided
1 tablespoon chopped peeled fresh ginger
3 garlic cloves, minced
6 ounces pork trimmed and cut into thin strips
1/2 cup shelled edamame
1/2 cup preshredded carrot
3/4 cup diagonally cut green onions
1/2 cup (1/4-inch-thick) slices red bell pepper, each cut in half
2 tablespoons low-sodium soy sauce
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons seasoned rice vinegar
1 tablespoon Thai chili sauce (such as Sriracha)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted, dry-roasted peanuts

Preparation

Heat 1/2 teaspoon oil in a wok or large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 1 minute. Add pork; sauté 3 minutes or until pork loses its pink color. Place pork mixture in a large bowl; cover and keep warm.
Add 1 teaspoon oil to pan. Add edamame and carrot; sauté 2 minutes. Add onions and bell pepper; sauté 2 minutes. Add carrot mixture to pork mixture in bowl; keep warm.
Heat remaining 2 1/2 tablespoons oil in pan. Add cooked rice and soy sauce to pan; sauté 3 minutes. Return pork mixture to pan. Stir in broth and next 5 ingredients (through black pepper); cook 2 minutes or until thoroughly heated. Spoon 1 1/2 cups fried rice mixture onto each of 4 individual plates; top each serving with 1 1/2 teaspoons peanuts.

Chicken with Coconut-Lime Peanut Sauce

23 Mar

This recipe looked really promising! Chicken in a coconut lime peanut sauce? Yum! In reality it was just ok! I think it needs more than 1/2 cup of the coconut milk. Maybe the full can??

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Chicken with Coconut-Lime Peanut Sauce
adapted from familyfreshcooking

Ingredients
Sauce
1/2 cup light Coconut Milk
1/2 cup Peanut Butter
1 tablespoon Thai Red Curry Paste
Juice from 1 Lime (about 1 tbs lime juice)
1 tablespoon Soy Sauce
2 tablespoons Fish Sauce
2 teaspoons Toasted Sesame Oil
Pinch of the following:
Cracked Black Pepper
Cinnamon
Cayenne
Sugar to taste

Chicken
2 pounds Chicken Breast, cut into 1 inch pieces
1/2 cup diced Onion
a few Garlic Cloves, chopped
1 teaspoon Oil
1 cup cooked edamame pods

Optional Garnishes
Chopped Cilantro
chopped Peanuts
Green Onion
toasted unsweetened Coconut Flake
Srirach sauce

Method
Sauce
In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sUgar & seasonings to form a sauce. Taste and change anything if you want to. Set aside.

Chicken
Heat oil in a large sauté pan over medium high heat. Add onion & garlic cook until softened. Add chicken, cook until golden brown and cooked through about 10 minutes. Stir occasionally for even cooking. Stir sauce into chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Add edamame during the last few minutes of cook time. Serve with spicy Sriracha sauce and garnishes mentioned above.

Shrimp & Edamame Fried Rice

17 Mar

The other night I took shrimp out to defrost and had no plans for it. I usually have good luck on the skinnytaste site! And yet again I was not disappointed! This turned out super yummy! I made the brown rice using Alton brown’s baking method.

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Shrimp & Edamame Fried Rice
adapted from skinnytaste

Ingredients:

3 cups cooked brown rice (see below)
3 eggs, scrambled
1 lb shrimp, peeled and deveined
1 tbsp oil
1/2 onion, chopped
2 cloves garlic, diced
5 scallions, chopped, whites and greens separated
1/2 cup shredded carrots
cooking spray
1 cup ready-to-eat shelled edamame
2 tbsp low sodium soy sauce (or more to taste)
salt and fresh pepper to taste

Directions:

Whisk eggs, season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside.

Let the wok get really hot. Add oil and sauté shrimp until done. Remove shrimp and keep warm. In same pan add a little more oil. Add onions, scallion whites, carrots and garlic for about 30-60 seconds, careful not to burn. Add brown rice and stir well a few minutes to heat through. Add cooked egg along with soy sauce, scallion greens and edamame, mixing well for about 3-4 minutes. Add in shrimp and and mix in.

baked brown rice
adapted from food network

Ingredients
1 1/2 cups brown rice, medium or short grain
2 1/2 cups water
1 tablespoon unsalted butter
1 teaspoon kosher salt

Directions
Preheat the oven to 375 degrees F.

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.

After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

lemony pesto pasta with edamame and almonds – revisited

7 Jul

I had some arugula from the CSA and some rotisserie chicken that I needed to use up. I had made this pasta back in march and we enjoyed it so I made it again. This time I used rigatoni and mixed the lemon juice right into the pasta. YUM!

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spinach and edamame salad

14 Apr

 

i had a bag of spinach that was begging to be used…  when i asked the husband what he wanted for dinner he suggested a salad…  so this recipe seemed appropriate…  we both really enjoyed it and it was quite filling!

 

Spinach and Edamame Salad:

adapted from bevcooks

What it takes for 4 salads:

* 1 (14.5 oz) can chickpeas, drained and rinsed
* 1 (10 oz) bag of frozen edamame
* 1 cup dried cranberries
* 1/2 cup roasted pine nuts

* 1 bag baby spinach, divided
* 2 lemons, juiced
* 1/2 cup extra virgin olive oil
* coarse salt and freshly ground pepper

cook edamame according to package directions (i microwaved mine)

Once cooked, let cool about 5 minutes.

In a large bowl, toss the edamame with the chickpeas, dried cranberries, and pine nuts.

In a small bowl or jar, whisk or shake the lemon juice with the oil, along with a good pinch of salt and pepper. Voila, dressing.

Arrange 2-ish cups of spinach on a plate, and top with the edamame mixture. Dress the salad with the lemon dressing and….lunch!

lemony pesto pasta with edamame and almonds

17 Mar

i found this recipe on pinterest — this was a fast and easy and tasty meal!  you should make it!  next time i might use a little more pesto and lemon.. otherwise it was really good!

 

 

Lemony Pesto Pasta with Edamame & Almonds

adapted from thekitchn 

1 box spaghetti
1/2 cup pesto
8 ounces arugula
1 cup shredded cooked chicken
2 cups edamame (shelled and shucked, the peas, not entire pods)

juice from 2 lemons (plus fresh lemon wedges for serving)
3/4 cup almonds, crushed and lightly toasted

Heat a large pot of water to boiling, cook pasta until al dente. Remove from water, strain and rinse with cold water. In a large bowl, stir pasta, pesto, chicken and arugula until combined. Finally, stir in the edamame and squirt the lemon all over the finished dish. Reserve a few lemon slices for people to add more if they like. On a low heat, toast crushed almonds until just fragrant. Garnish pasta with the toasted almonds.