CHILE-GARLIC EDAMAME
Frozen edamame are a delicious and convenient way to get more protein into your diet. For this recipe, garlic and red pepper flakes are quickly toasted in olive oil then tossed with the cooked edamame for a spicy, healthful kick.
Provided by Food Network Kitchen
Categories side-dish
Time 12m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound frozen edamame in the pods in salted boiling water until tender, 5 minutes; drain. Heat 1 tablespoon olive oil, 1/4 teaspoon red pepper flakes and 2 sliced garlic cloves in a skillet over medium heat, 1 to 2 minutes. Stir in the edamame, some lime juice and salt.
- Serves: 4 Calories: 159 Total Fat: 9 grams Saturated Fat: 0.5 grams Protein: 12 grams Total carbohydrates: 11 grams Sugar: 3 grams Fiber: 5.5 grams Cholesterol: 0 milligrams Sodium: 127 milligrams Photograph by Antonis Achilleos
Nutrition Facts : Calories 159 calorie, Fat 9 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 127 milligrams, Carbohydrate 11 grams, Fiber 5.5 grams, Protein 12 grams, Sugar 3 grams
SPICED EDAMAME
Provided by Food Network Kitchen
Categories appetizer
Time 18m
Yield 4 (1 cup) servings
Number Of Ingredients 5
Steps:
- Heat the salt, chili powder, and pepper flakes in a small dry skillet over medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat and crumble in the oregano.
- Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the chili-salt and serve warm.
Nutrition Facts : Calories 151 calorie, Fat 4 grams, SaturatedFat 0 grams, Carbohydrate 15 grams, Fiber 3 grams, Protein 14 grams
ROASTED EDAMAME
Good for snacking or for a crunchy addition to your salad. You can play around with the seasonings you mix in (some ideas are: paprika, black pepper, chili powder, wasabi powder).
Provided by Jill
Categories Appetizers and Snacks Beans and Peas
Time 25m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss edamame, olive oil, and salt together in a large bowl. Spread in a single layer in a shallow baking pan.
- Roast in the preheated oven until edamame are crispy, 20 to 30 minutes.
Nutrition Facts : Calories 98.5 calories, Carbohydrate 6.3 g, Fat 5.5 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 0.7 g, Sodium 728.5 mg
CURRIED PEPPERS AND EDAMAME
Serve this elegant skillet dinner made using jasmine rice, assorted bell peppers, soybeans, cashews and coconut milk - ready in just 20 minutes! Perfect if you love Indian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- In a 2-quart saucepan, heat the rice and 1 cup water to boiling over high heat. Reduce heat to medium. Cover with lid; simmer 15 to 20 minutes or until the water has been absorbed and the rice is tender. (Keep the lid on the pan until the rice has cooked 15 minutes before checking if the water has been absorbed. The steam of the simmering water is necessary for the rice to cook.)
- Meanwhile, peel and finely chop the garlic. Cut each bell pepper in half lengthwise, and cut out seeds and membrane. Cut each half into 1/2-inch strips, then cut the strips crosswise in half to measure 3 cups.
- Peel the onion, and cut in half lengthwise. Place each half, cut side down, on cutting board; cut lengthwise into thirds, then cut crosswise into thirds to make about 1-inch chunks.
- In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the curry powder; cook 1 minute, stirring constantly to prevent scorching and to develop the flavor. Stir in the garlic, bell peppers, onion, edamame, salt and 1/4 cup water (add water last so it doesn't spatter). Cook 2 minutes, stirring frequently and scraping bottom of skillet to mix curry powder with vegetables. Cover with lid; cook about 4 minutes longer or until vegetables are tender.
- Open the can of coconut milk, and stir the milk with a fork or wire whisk until it is smooth and creamy. Measure 1 cup coconut milk, and stir into vegetable mixture. Reduce heat to medium-low. Simmer uncovered about 2 minutes, stirring occasionally, until hot. Pour remaining coconut milk into storage container; cover and refrigerate for another use.
- Serve over rice and sprinkle with cilantro and cashews.
Nutrition Facts : Calories 550, Carbohydrate 57 g, Cholesterol 0 mg, Fat 5, Fiber 8 g, Protein 19 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 10 g, TransFat 0 g
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