Stock Up On Soybeans (Yes, Soybeans!)
Sweeter and less starchy than limas, these tender soybeans also pack a nutritional punch.
The Scoop
Once found only in Japanese markets and now widely available in grocery stores, frozen edamame (ed-uh-MAH-may) makes a terrific addition to your rotation of green vegetables. Use the soybeans like you would frozen peas or fresh shell beans in a recipe, or cook and sprinkle with a little salt for a simple snack or lunchbox-friendly side. Each 1/2-cup serving contains 8 grams of protein, plus healthy amounts of vitamins A and C. They’re also a good source of iron — happy news for vegetarians.
Go Green: Quick Ideas for Frozen Edamame
Cook according to package instructions, then scatter on salads or add to stir-fries.
Stir into rice during the last few minutes of cooking for an Asian take on rice and beans.
Use in place of peas in this tortellini soup.
Saute with corn and zucchini in succotash.
Related: 14 New, Lighter Comfort Food Ideas
Edamame Hash
1 large Yukon Gold potato, cut into 1-inch pieces
4 slices bacon, cut into 1-inch pieces
1 bunch scallions, white parts thinly sliced, green parts cut into 1-inch pieces
1 small red bell pepper, cut into 1/2-inch pieces
10 ounces frozen shelled edamame, thawed
Coarse salt and ground pepper
1. In a large nonstick skillet, combine potato, bacon, and 1 cup water; bring to a boil over medium-high. Cover and cook until potato is tender when pierced with a knife and water is almost evaporated, 7 to 10 minutes. Uncover and cook, stirring occasionally, until potato begins to turn golden and bacon begins to render fat, about 3 minutes.
2. Add scallion whites and bell pepper and cook, stirring occasionally, until scallion is translucent, about 3 minutes. Add edamame and scallion greens and cook until warmed through, 1 minute. Season with salt and pepper.
Related: Delicious Desserts in 15 Minutes or Less
Edamame Falafel with Spicy Coriander Sauce
Tuck falafel into a pita with lettuce and tomato. Serve with coriander sauce for dipping.
1/2 pound dried chickpeas, soaked according to package instructions and drained
10 ounces frozen shelled edamame, thawed
3/4 cup roughly chopped fresh parsley
1 1/2 teaspoons ground cumin
Coarse salt and ground pepper
Vegetable oil
1/2 cup sour cream
1/4 cup mayonnaise
1 1/2 teaspoons ground coriander
1/4 to 1/2 teaspoon cayenne pepper
1. In a food processor, pulse chickpeas and edamame until roughly chopped. Add parsley, cumin, and 2 teaspoons salt; process until mixture is finely chopped and holds its shape when squeezed. Shape mixture into 20 balls.
2. Line a rimmed baking sheet with paper towels. In a medium straight-sided or cast-iron skillet, heat 1 inch oil over medium-high. Fry falafel, turning occasionally, until deep golden brown and crisp, about 10 minutes. With a slotted spoon, transfer falafel to towels; season with salt.
3. In a small bowl, combine sour cream, mayonnaise, coriander, and cayenne. Season with salt and serve with falafel.
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