Edamame is a delicious and healthy snack or appetizer all by itself. But when you add some sesame chili oil, sesame oil, lemon juice and some salt, you get something really yummy! It is just take a few minute to make this wonderful snack with things you may already have in the refrigerator. You can adjust the “heat” and “saltiness” to your own personal taste. It can’t get any easier than this!
- 1 pound package frozen edamame, cooked according to package directions
- 1½ teaspoons lemon juice
- 1½ teaspoons sesame chili oil
- 1½ teaspoons sesame oil
- Sea salt
- In a small bowl, mix lemon juice, sesame chili oil and sesame oil together. Add salt to taste.
- Place edamame in a large bowl. Toss the soybeans with the dressing. Add more salt, if necessary. Serve immediately.
I was in the mood to eat radishes, so I went online for recipes that used that vegetable. My search lead me to this recipe on the Real Simple website, “Asian Ham Salad.” I liked all the ingredients in this dish, but I substituted cashews for peanuts and to make it easier I used packaged frozen rice. Well, this dish is so simple to make, so delicious to eat and so healthy for you! It’s got saltiness from the ham, crunchiness from the cashews, nuttiness from the brown rice and spiciness from the red pepper flakes!
- 1 (10 ounce) package Trader Joe’s Organic Brown Rice
- 1 (12 ounce) package Trader Joe’s Edamame Frozen Shelled Soybeans
- 2 tablespoons rice vinegar
- 2 tablespoons organic canola oil
- 1 teaspoon sesame oil
- Pinch of crushed red pepper
- Sea salt
- Freshly ground pepper
- ¼ pound uncured Black Forest ham or deli ham, chopped (1 cup)
- 6 radishes, sliced
- 3 green onions, sliced
- 2 tablespoons chopped salted cashews
- Cook the brown rice according to package directions.
- Cook the edamame according to package directions.
- In a small bowl, whisk together rice vinegar, canola oil, sesame oil and red pepper flakes. Add salt and pepper to taste. Mix well.
- In a large bowl, mix edamame, rice, green onion, radish and dressing. Top with cashews. 2 main courses or 4 side dishes.
I never had quinoa until my daughter bought it over a year ago. Now, I am frequently cooking and searching for quinoa recipes. My inspiration for this delicious and healthy dish came from Cook’s Illustrated, “Quinoa Pilaf with Shiitakes, Edamame, and Ginger,” published January/February 2014. It has a wonderful nutty taste with a hint of ginger. I made several modifications to the original recipe.
- 1 cup organic quinoa, rinsed
- 2 tablespoon organic sunflower oil
- 3 scallions, white parts minced, green parts sliced thin on the diagonal
- 4 ounces shiitake mushrooms, stems remove and thinly sliced
- 1½ freshly grated ginger
- Sea salt
- 1½ cup water or organic chicken broth
- ½ cup cooked shelled organic edamame
- 2 teaspoon rice vinegar
- Stirring frequently, toast the quinoa in a medium saucepan over medium heat, until quinoa is fragrant and makes popping noise, about 5 to 7 minutes. Transfer quinoa to a bowl and set aside.
- Heat oil in the now empty pan over medium heat. Add scallions whites, shiitakes and ginger. Stirring often, cook until tender, about 5 minutes.
- Increase heat to medium-high, add liquid and quinoa. Stir well. Bring to a boil, then cover and reduce heat to a simmer. Cook for about 18 to 20 minutes, stirring once half-way, until liquid is absorbed. Remove from heat, add edamame and salt to taste. Let it sit for 10 minutes. Fluff with a fork and stir in vinegar and scallion greens.
Blogger’s note: I had some leftover chicken stock that I didn’t want to waste, so I used a combination of stock and water.
<a href=”http://www.bloglovin.com/blog/13153245/?claim=y98xqkzqxeu”>Follow my blog with Bloglovin</a>