Yummy Edamame Recipe to share!

[lindrusso]

I finally got to try edamame and we thought it was delicious! If we make it back to the Whole Foods in Chicago, I'll have to bring the cooler and stock up again! I used some fresh tomatoes and fresh corn since they are currently in season. Anyway, here's the recipe for anyone who might be interested:

TOMATO, EDAMAME AND CORN SAUTE WITH CUMIN AND CILANTRO

A colorful and delicious side dish reminiscent of succotash.

1 tablespoon vegetable oil
3/4 cup finely chopped onion
1 3/4 teaspoons ground cumin
1 garlic clove, minced
1 141/2-ounce can diced tomatoes in juice
2 cups shelled cooked edamame beans (from about 26 ounces of pods)
1 cup frozen corn kernels
1/2 cup canned vegetable broth
2 tablespoons chopped fresh cilantro

Heat oil in large nonstick skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add cumin and garlic; stir 1 minute. Add tomatoes with their juices; bring to boil. Reduce heat to medium and cook until most liquid has cooked away, about 5 minutes. Stir in edamame, corn and broth. Simmer until most broth is absorbed, about 6 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with cilantro and serve.

Makes 6 (side-dish) servings.

Per serving: calories, 137; total fat, 5 g; saturated fat, 0.5 g; cholesterol, 0

Bon Appétit
January 2001

[SQ]

Thanks for the recipe! I bought edamame several weeks ago b/c I saw some recipes I wanted to try. Then, after buying the edamame I couldn't find the recipes. :mad: I'll be trying yours soon. Thanks for sharing.

[Susan]

Thanks for sharing this recipe! I must have missed it in the BA magazine, or else I cut it out and forgot about it! I have been known to do that. I have a bag of frozen edamame that I've been wondering what to do with. I look forward to trying this one!

[BosunsWife]

Another common and easy way to fix them is to boil them and sprinkle salt on them. Eaten like a snack food.

[SusanMac]

Thanks! I just eat them plain, but would love to start using them in "real" recipes.

[SusanL]

me, too! DH opens freezer door and says, "What are you doing with these?" I can't reply because I bought them at TJ's and forgot!(How can I be having senior moments when I am not a senior yet- what will I be like when I am :eek: ? Lindrusso's recipe looks great!

[kwormann]

I agree that they are good as a snack, but I am also glad to have a recipe:)

[lindrusso]

Here's another dish using edamame that we thought was very good. I followed the directions as is. It needed one more thing to add color, but I still haven't decided what that thing is! I served it with the Soy-Glazed Sweet Potatoes from CL. Don't skip the walnuts - they are DELICIOUS!!


BROWN RICE AND CHICKEN STIR-FRY WITH EDAMAME AND WALNUTS

By cooking the rice and toasting the walnuts ahead, you can take this dish from skillet to table in a very short time.

1/2 cup coarsely chopped walnuts
4 tablespoons tamari soy sauce* or low-sodium soy sauce, divided

2 skinless boneless chicken breast halves, thinly sliced crosswise
1 teaspoon honey

4 teaspoons oriental sesame oil
4 teaspoons minced fresh ginger
3 garlic cloves, minced
1 1/2 cups short-grain brown rice, cooked according to package directions, cooled
2 cups shelled cooked edamame beans (from about 26 ounces of pods)

2/3 cup chopped green onions

Stir walnuts in medium nonstick skillet over medium heat until lightly toasted, about 3 minutes. Drizzle 2 tablespoons tamari over walnuts; stir until tamari coats walnuts, about 45 seconds. Cool. (Can be made 3 days ahead. Store at room temperature in airtight container.)

Combine chicken, 2 tablespoons tamari and honey in medium bowl; toss to coat. Let stand 15 minutes.

Heat oil in large nonstick skillet over high heat. Add chicken and stir-fry 2 minutes. Add ginger and garlic and stir-fry 30 seconds. Add cooked rice and edamame; reduce heat to medium and stir-fry until heated through, about 5 minutes. Season with salt and pepper. Divide rice mixture among plates. Sprinkle with green onions and walnuts.

*Tamari soy sauce is available at specialty and natural foods stores and some supermarkets nationwide.

Makes 6 servings.

Per serving: calories, 389; total fat, 13 g; saturated fat, 1 g; cholesterol, 24 mg

Bon Appétit
January 2001

Enjoy!

[Norma]

Gee. thanks for all these suggestions. I have a bag of them in the freezer that I keep looking at.

Okay, since someone will ask me what this stuff is, how do I pronounce it? EDa mame? eh DOM a may? Help! I'm butchering this.

I know....SOYBEANS!

[kwormann]

I have been told e-duh-MA-may

[BosunsWife]

Ditto kwormann's response.

[Norma]

So the first syllable is eeee and not eh, correct?

[SoCal]

I believe it's eh and not a long e sound.

[kwormann]

Originally posted by SoCal
I believe it's eh and not a long e sound.

correct, short e-duh-MA-may

[Norma]

Thanks all...
This was a word that when I read it, I always slurred it over in my mind. It finally got to the point where I just had to know.

:) :) :)

[Deanna]

have those bags of frozen edamame in the freezer?

Mine's been in there for at least two months, maybe a bit longer. This recipe sounds right up my alley; thanks for sharing!

[JennyFal]

I picked this up on a recipe card when I was at Whole Foods several months ago. I too have a bag of edamame in my freezer...probably been there 2 months!! LOL!! BTW, this is a Rick Bayless recipe. It makes about 4 cups.

4 large garlic cloves, unpeeled
1 bag (16 oz) shelled edamame beans
1 1/4 tsp salt
1/2 tsp ground coriander
1/2 tsp ground cayenne
1/4 tsp ground cumin
6 tbsp olive oil
1/4 cup lime juice
1/4 cup chopped fresh cilantro

Roast the garlic in an ungreased skillet over medium heat, turning frequently until softened, about 15 minutes. Cool & slip off the skins.

Boil the edamame in salted water to cover tell tender; about 5 minutes. Drain & cool to room temperature.

Drop the peeled garlic into a blender or food processor with the motor running to coarsely chop it. Add the drained edamame, salt and spices. Process, adding 1/2 to 3/4 cup of the cooking water until a smooth puree. Add the oil, lime juice and cilantro. Pulse to combine.

Serve at room temperature with cut veggies or pita bread.

[MKSquared]

I found this recipe in the summer issue of Veggie Life:

Teriyaki Glazed Green Soybeans

2 tablespoons shoyu or soy sauce
2 tablespoons raw sugar or fructose
1 tablespoon rice vinegar
10 ounces shelled green soybeans (edamame)

1) In a large nonstick skilled, combine shoy or soy sauce, sweetner, and vinegar. Bring to a simmer over medium high heat.
2) Stir in soybeans and raise heat to high. Bring to a boil, stirring frequently, and boil until liquid is reduced and beans are coated with a thick glaze, 3-5 minutes. Remove from heat and place beans on a plate to cool.

Nutritional Info per 1/4 cup:
86 CAL (32% from fat); 6 g PROT; 3 g FAT; 10 g CARB; 349 mg SOD; o mg CHOL; 2 g FIBER

[laughsandlaughs]

I'm another one of those who never uses my edamame in recipes, except for fried rice, we just eat them plain out of the shells...I'll be giving the recipes I try soon.

Thanks!

[Jewel]

OK, everyone, I'm back to admitting my ignorance again...but I've never tasted Edamame. I LOVE Roasted Soybeans (soy nuts) but have to stay away from the dang things because of the fat content, and who can eat only 1/3 cup of 'em??

Someone mentioned that Edamame tasted like lima beans. I never have liked lima beans, something about my childhood! :rolleyes: How could you eat them as a snack? You mean cold and not cooked? Wouldn't that be like eating cold pinto beans or something one by one?

And most importantly, what's the calorie/fat content of these things as opposed to the soy nuts? I'd love to try them, but if they're lima beans then I'd be entering Gag City!! :eek:

[Leanne]

I don't think they taste like lima beans - I hate them. yick! I think they're more like the peas in sugar snap peas. They're good. You steam them & I eat them warm instead of cold - but either way. I have no idea about the fat, etc.

[Deedy]

I've had them in the freezer all summer and must get with it!! Thanks for all the good recipes. By the way, I do not like lima beans, but liked these when I tasted them - just plain, with salt.

[Peggy]

I must join Jewel and plead ignorance also! I have never heard of or seen "Edamames". Would someone please give me a quick course in "Edamames 101"? Where does one find them? Are they only available in certain parts of the US? Never heard of them in California!

TIA!

Peggy

[laughsandlaughs]

Edamame (plural) are Japanese soybeans that have gained a lot of popularity recently as the health benefits of soy are becoming more widely known. They should be available in most major grocery stores around the country, either fresh in the produce section in plastic boxes or in bags in the freezer section. If you have a Trader Joe's in your area they definitely have them. You can shell them and put them in recipes or salads, or steam or boil them in the shell and then you salt and eat them right out of the shell....you sort of suck on the shell and pop the bean out....just don't eat the shell!!

I don't want this to sound too elementary, but I've seen more than one person try to eat the shell too!

P.S. Most all japanese restaurants, including those steakhouses like Benihana, have edamame even if it's not on the menu if you want to try them there.

[Jeanne G]

Originally posted by Jewel
Someone mentioned that Edamame tasted like lima beans. I never have liked lima beans, something about my childhood! :rolleyes: How could you eat them as a snack? You mean cold and not cooked? Wouldn't that be like eating cold pinto beans or something one by one? .......I'd love to try them, but if they're lima beans then I'd be entering Gag City!! :eek:

Jewel,
DON'T BELIEVE ALL OF WHAT YOU HEAR!!! I personally HATE!!! lima beans but absolutely LOVE soybeans. My sister turned me onto them and I grew them last year. They are not at all like lima beans, they are not mushy or gross! :) They are firm and have a very pleasant flavor. I mostly just pop them in my mouth after boiling and shucking them. No salt or anything! And would you believe that my bunny TOTALLY IS HOOKED ON THEM ??? He likes them better than any other veggies, and has hooked me on the phrase.... "You want a BEAN???"

Try them, they are nothing like limas!!! :)

[Peggy]

laughsandlaughs,

Thank you so much for educating me! I will be on the look-out for edamames.

Peggy

[lindrusso]

Another one to proclaim that soybeans do not taste like lima beans. I happen to like both, but my husband detests lima beans (he used to cut them into fourths and swallow the pieces whole when his parents forced him to eat them :) ) and he really liked the soy beans. In fact, I did not tell him about the lima bean similarity that I had read until AFTER he tried them!! Lima beans are starchy and "mushy" inside, soybeans are firm with a sweet, nutty flavor. YUM!

I can't find soybeans around here - even though they are a big crop in Indiana (only second possibly to corn)!

For those looking for soybeans at their grocery, I've read that they are sometimes labeled SWEET BEANS. We've finished our first bag and have only one bag left. I'll be disappointed when we run out. Maybe I'll ask our grocer to start stocking them...

[emilycat]

And I love it! I'm so glad so many of you mentioned it on the boards, or I wouldn't have thought of buying it. :)

Here's the recipe I tried; it's so delicious, and I believe it came from the same article as the two recipes lindrusso posted.

EDAMAME AND CARROT SALAD WITH RICE
VINEGAR DRESSING

1 1/2 cups shelled cooked edamame beans (from about 20 ounces
of pods)
4 medium carrots (about 12 ounces), peeled, coarsely grated
1/3 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 garlic clove, minced

Combine first 4 ingredients in medium bowl. Whisk vinegar, lemon
juice, oil and garlic in small bowl to blend. Add to edamame
mixture; toss to coat. Season to taste with salt and pepper. (Can be made 3 hours ahead. Cover
and chill.)

Makes 6 servings.

Per serving: calories, 98; total fat, 4 g; saturated fat, 0.5 g; cholesterol, 0
Bon Appétit
January 2001
Cooking for Health

[Deanna]

Mmmmm....emilycat! That sounds sooooo goooood!!!

thanks for sharing!

[greysangel]

lindrusso..
thanks for the stir fry recipe ...I'm definitely going to try it.

When I read the recipe I immediately though sweet red bell pepper.

What do you think?

JeAnne

[lindrusso]

Originally posted by greysangel
lindrusso..
thanks for the stir fry recipe ...I'm definitely going to try it.

When I read the recipe I immediately though sweet red bell pepper.

What do you think?

JeAnne

I think they would be great! But I seem to throw red bell pepper or roasted red peppers in everything lately! :) It would definitely add some nice color as well.

[aggie94]

I had to tell this story, after the discussion about edamame NOT tasting like lima beans. I picked up some fresh edamame at Farmer's Market a few weeks ago, took it home, boiled it in some salted water, and shelled it. I had a little bowl of soybeans that I was eating and asked DH if he wanted a taste. He looked, thought, and said OK.

He popped a mouthful of beans into his mouth, chewed, and said, "Hey - those aren't bad. They taste like lima beans." :rolleyes:

[Claudia S]

I was inspired by the recipe you posted for BROWN RICE AND CHICKEN STIR-FRY WITH EDAMAME AND WALNUTS and decided to give it a try this weekend. I ended up deviating from the recipe, (I omitted the chicken) but came up with a very tasty dish, nevertheless.

I started off by making the rice (but only 1 cup), and toasting the walnuts in a cast iron skillet. The soy sauce ended up sticking to the bottom of the pan, so I decided to add some oil to the pan (after removing the walnuts) and sauteeing 1/2 1 large sweet onion, and a handful of minced garlic and ginger very slowly until browned and very soft. The soy sauce flavored the onion mixture very nicely. When the rice was done steaming, I added the onion mixture, edamame and walnuts to the rice. It was delicious!

I think next time, I'll add only about 1/2 edamame and also add some sauteed spinach (for color).

Claudia

[Kelli Kerrigan]

I made the dip that Jenny posted here for my Halloween party this weekend. It really is terrific! Lots of great garlic flavor. The color isn't the BEST, but it tastes really good! I'm happy to have leftovers for myself!!!!

[Barrie]

I just wanted to post a review of the Brown Rice and Chicken Stir-Fry with Edamame and Walnuts. I made it last night and was it ever good! I love edamame but have never used them in a recipe before. I followed the recipe to a "t" and thought it was great. My DF, however, wasn't as thrilled and doesn't consider it a keeper :mad: but I may just sneak it in again and see what happens. I just finished a yummy lunch of the leftovers. I ate it cold and it is even better than it was last night!

[KelLeg]

I know this is an old thread, but I just want to pipe in about edamame beans. I love these things. I think they taste like popcorn! They are a great, healthy snack. A good way to get some soy too. I throw them into salads as well as eat them out of the shell. BTW, my store has them frozen and already shelled. That is convenient!

Try them if you haven't. I just bought some today and may try one of these recipes. Thanks all.

[Peggy C.]

I was thinking about slipping it in on Super Bowl (Jewel did you see I spelled that right! LOL!) Sunday. I had a couple of questions re. it.

1. Can I use lemon instead of lime (I would think so)

2. Can I use frozen edamame? Forgive my ignorance I've never used it before.

[Peggy C.]

Shamelessly bumping this up! :o

[aggie94]

Peggy,

I haven't made the dip, but here's my thoughts:

1) You could probably use lemon juice instead of lime, but I naturally associate lime with the other flavors in this recipe. They just scream for lime!

2) It sounds like this recipe expects frozen edamame. Fresh don't normally come in bags.

[Peggy C.]

Thanks aggie!

[jmarie]

and probably would have never read the post, had it not been for the fact that 1077 (can you believe that?) people have read this post....Now THAT got my attention!
Can't wait to find them. The closest Trader Joes is about 300 miles from here...just can't wait!
jmarie
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"FOOD IS AN IMPORTANT PART OF A BALANCED DIET."FRAN LEBOWITZ