Wednesday, March 21, 2012

Chipotle-Garlic Edamame


Edamame is the fancy word for what is basically a young soybean — such a fun healthy snack that really is, oh, so good. I do struggle in restaurants paying anywhere from 4-8 dollars for a portion of this size when actual cost is probably less than a dollar (but I'm also in the camp that realizes you are also paying for the experience when dining out).


I believe this is the first time in a while I've shown any packaging on my blog. I have learned over time keeping it to the basics with minimal product packaging suits my tastes and lets the star of the posts shine — the food. This time I have a purpose only to show that edamame is not some hidden gem only to be served in your favorite sushi joint or hibachi table. No, you can pick up frozen edamame from the frozen food section, bring it home, boil it in some water for 4 minutes, strain it into a bowl and then sprinkle a little sea salt. But of course knowing me, that would be way too easy and frankly not really be much of a post to share here, so I kicked it up a little.

As I mentioned earlier, traveling allowed me to catch up on some reading from Food & Wine Magazine — the same one that brought you the Vegetarian Spicy Carrot Sandwich now also allows me to bring you Chipotle-Garlic Edamame.

Ingredients:
  • 1-14 ounce bag frozen edamame
  • 1T extra virgin olive oil
  • 1 chipotle in adobo, stemmed seeded and minced* (in the Mexican aisle right beside the taco seasoning)
  • Garlic clove, minced
  • 1/2t ground cumin
  • Sea salt and fresh ground pepper to taste
*E.A.T. Tip: totally skip the seeding and stemming — does not matter here and saves time and mess!

Directions:
Bring saucepan to a boil and add edamame, boiling for 4-5 minutes. Drain and blot with a paper towel to remove some moisture.


Heat the olive oil in a pan and add the garlic, chipotle, and the ground cumin stirring to mix.


 Immediately add the edamame cook on medium heat stirring to combine for a couple of minutes. Season to taste with salt and pepper transfer to a bowl and serve warm or at room temperature.


This really is the perfect dish to make ahead and nosh on will visiting with friends.


I have to warn you these are addicting, so if you are at the store go ahead and buy two bags of edamame — you are going to have several chipotles in adobo left over anyways!

So there you have it a quick, easy, flavor-filled twist on boiled soy beans with salt. I would love to hear what you thought once you try them. Trust me, grab the pencil and add edamame and chipotle in adobo to your next grocery list.  I know you have cumin in the pantry...right?

E.A.T. local E.A.T. well

3 comments:

  1. I've been loving edamame these days, but I usually just put salt on it. I love the idea of adding a little kick of spice!

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    Replies
    1. This really gives it a wonderful flavorful kick! Thanks for looking and have heard from 3 people over the weekend on how much they enjoyed this recipe!

      E.A.T.

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  2. This comment has been removed by the author.

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