So, I have talked recently about the importance of protein, and getting it from legumes. I’ve posted roasted chick peas, black bean soup and imagine my excitement when I saw a recipe from FOOD TV for chile-roasted edamame. (I know, I get excited about the craziest things!). The best part about making things like this, is that they are replacing my love for chips! Edamame can be used just like I mentioned yesterday about black beans. I put them on salads, stir fry’s, you can add garlic and puree to make a dip. I usually buy them at Trader Joe’s. You can buy them in the frozen section with the other frozen veggies. Either they come already shelled (which is the way I buy them) or they come in the pod, and you have to take the beans out of the pod. Either way is fine, its just a little more time consuming when you buy them whole.
- 1 12 oz. package edamame
- 2 tsp. olive oil
- 1/4 tsp. dried basil, crushed
- 1/2 tsp. chili powder
- 1/4 tsp. each onion salt and ground cumin
- 1/8 tsp each paprika and black pepper
Split the edamame pods and release the beans into a bowl. (Or skip this step if you’ve purchased them already shelled). Discard the pods. Stir together the oil, basil, chile powder, onion salt, cumin, paprika, black pepper in a small bowl. Drizzle the mixture over the beans and toss to coat. Arrange the beans on a single layer in a shallow baking dish, or jelly roll pan, Roast, uncovered at 375 degrees for 12 to 16 minutes, stirring once, until the beans begin to brown. Serve hot as a side dish, or cooled as a snack! Refrigerate any leftovers.So, my plan is to bring these to work as a snack. Maybe have them with a cheese stick or an apple? By replacing my craving for chips with healthier alternatives, I think it will make it easier to lose weight and over time, I may not even want chips anymore!
This is one i’m definitely going to try!!
jennifer – i love your blog! i’m having fun wasting away some downtime at work looking back through your old entries. do you have a recipe for the edamame garlic dip you mentioned above? i’ll have to try it!!
This is the one I use. I don’t think I posted the recipe, so here it is:
2 garlic cloves, unpeeled
1 cup shelled edamame
1/2 tsp. salt
1/4 tsp. ground coriander
1/4 tsp. cayenne pepper
1/8 tsp. ground cumin
3 TB. olive oil
1/8 cup fresh lime juice
chopped cilantro, optional
In a dry skillet, over medium heat, roast the garlic until softened about 15 minutes, let them cool and remove the skins.
Cook edamame in a pot, about 5 minutes on simmer so they soften. Drain, but reserve 1/3 cup of the water.
In a food processor or blender, chop the garlic, add the drained edamame, salt, spices and process until smooth. Adding as much of the reserve liquid to make a puree, add the oil, lime juice and cilantro and pulse to combine. It makes about 1 1/2 cups, or 10 servings. Each serving is 75 calories. Use it as a veggie dip, serve with baked pitas.
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