EDAMAME HEALTHY RECIPES

Name: Spiced Edamame
Cook time: 10 min
Total time: 18 min
Yield: 4 (1 cup) servings
Cuisine: asian
Ingredients: 2 teaspoons kosher salt; 1 teaspoon chili powder; 1/4 teaspoon red pepper flakes; 1/2 teaspoon dried oregano; 1 (1-pound) bag frozen edamame, in the pod (green soy beans)

SPICED EDAMAME RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Spiced Edamame Recipe | Food Network Kitchen | Food Network image

Edamame is tossed with chili powder, red pepper flakes, oregano and salt for a twist on the popular Japanese snack.

Provided by Food Network Kitchen

Categories appetizer

Total Time 18 minutes

Cook Time 10 minutes

Yield 4 (1 cup) servings

Number Of Ingredients 5

Ingredients

2 teaspoons kosher salt
1 teaspoon chili powder
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1 (1-pound) bag frozen edamame, in the pod (green soy beans)

Steps:

Heat the salt, chili powder, and pepper flakes in a small dry skillet over medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat and crumble in the oregano.
Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the chili-salt and serve warm.

Nutrition Facts : Calories 151 calorie, FatContent 4 grams, SaturatedFatContent 0 grams, CarbohydrateContent 15 grams, FiberContent 3 grams, ProteinContent 14 grams

EDAMAME HUMMUS RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Edamame Hummus Recipe | Food Network Kitchen | Food Network image

A quick-to-make crowd-pleaser, this recipe swaps edamame for the chickpeas used in traditional versions of the popular Middle Eastern dip.

Provided by Food Network Kitchen

Categories appetizer

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 1 1/4 cup

Number Of Ingredients 12

Ingredients

1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1/2 teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Suggested serving: Sliced cucumbers, celery, and olives

Steps:

Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

Nutrition Facts : Calories 52 calorie, FatContent 4 grams, SaturatedFatContent 0.5 grams, CholesterolContent 0 milligrams, SodiumContent 80 milligrams, CarbohydrateContent 2 grams, FiberContent 1 grams, ProteinContent 2 grams, SugarContent 0 grams

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