Soybeans With Garlic And Dill Recipes

Steps:

• Fill a kettle with 3 cups of water and bring to a boil. Meanwhile, place a medium saucepan over medium-low heat, and add olive oil and butter. Heat until bubbling. Add onion and sauté until soft, about 8 minutes.
• Add garlic and sauté until pale gold, about 5 minutes. Add salt, pepper, turmeric and dill. Stir for 1 minute. Add edamame and enough boiling water to barely cover beans.
• Simmer until beans are just tender, 2 to 3 minutes. Adjust salt and pepper to taste. Serve hot, using a slotted spoon to drain any excess liquid. If desired, serve with rice.

Steps:

• In a small mixing bowl, combine sour cream, mayonnaise, dill, lemon juice, and salt and pepper. Cover and refrigerate 1 to 2 hours before serving.

Steps:

• Fill a kettle with 3 cups of water and bring to a boil. Meanwhile, place a medium saucepan over medium-low heat and add olive oil and butter. Heat until bubbling. Add onion and saute until soft, about 8 minutes.
• Add garlic and saute until pale gold, about 5 minutes. Add salt, pepper, turmeric and dill. Stir for 1 minute. Add edamame and enough boiling water to barely cover beans.
• Simmer until beans are just tender, 2 to 3 minutes. Adjust salt and pepper to taste. Serve hot, using a slotted spoon to drain any excess liquid. If desired, serve with rice and eggs.

Steps:

• In an ungreased skillet over medium heat, dry roast the unpeeled garlic cloves for about 15 minutes; turn them frequently until softened (they'll develop dark spots but should not burn).
• Alternatively, use oven roasted garlic leftover from another meal.
• Remove cloves from the skillet and allow to cool.
• When cool, peel off the skins from the roasted garlic and place garlic into a bowl.
• In a large pot, bring about 6 cups of salted water to the boil and boil the soybeans for about 5 minutes, until tender but still bright green.
• Reserve 1 cup of the cooking water in a small bowl before draining the soybeans.
• Allow the soybeans to cool to room temp.
• In a blender, combine to cooled soybeans with the garlic, salt and spices and pulse the blender to combine Add 1/2 to 3/4 cup of the reserved cooking water until a smooth purée forms.
• Add the oil, lime juice and cilantro.
• Pulse to combine.
• Spoon into a serving dish and garnish with cilantro sprigs.
• Serve at room temperature with cut veggies and pita wedges or chips for dipping.

Steps:

• 1. Fill a kettle with 3 cups of water and bring to a boil. Meanwhile, place a medium saucepan over medium-low heat, and add olive oil and butter. Heat until bubbling. Add onion and sauté until soft, about 8 minutes. 2. Add garlic and sauté until pale gold, about 5 minutes. Add salt, pepper, turmeric and dill. Stir for 1 minute. Add edamame and enough boiling water to barely cover beans. 3. Simmer until beans are just tender, 2 to 3 minutes. Adjust salt and pepper to taste. Serve hot, using a slotted spoon to drain any excess liquid. If desired, serve with rice.