Eating Well had two delicious sounding edamame recipes in the jan/feb 07 issue. I made the Eygptian Edamame Stew for dinner tonight. It was very good although I think that it could benefit from sitting overnight to let the flavors mingle. The lemon added at the end brightened the dish but I think that I would add a bit less next time. This is a very good quick dish to make during the work week. DH made his own hamburger and fries and we were both very happy tonight.
3 1/2 flamingos for taste and ease
Egyptian Edamamae Stew
adapted from Eating Well Jan/Feb 07
16 oz pkg frozen shelled edamame (about 3 cups)
1/2 tablespoon extra-virgin olive oil
1/2 large onion, chopped
1 large zucchini, diced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper or to taste (I forgot this!)
1 28-oz can diced tomatoes
1/4 cup chopped fresh cilantro
3 tablespoons lemon juice
Bring a large saucepan of water to a boil. Add edamame and cook until tender, about 5 minutes or according to pkg directions. Drain.
Heat oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the onions are starting to brown, about 3 minutes more. Add garlic, cumin, coriander, and cayenne and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cook until slightly reduced, about 5 minutes.
Stir in edamame and cook until heated through, about 2 minutes more. Remove from heat and stir in cilantro and lemon juice.
Makes 4 servings, about 2 cups each.
Serve over whole wheat couscous.
