edamame bites

prep time:  tbd
cook time:  5 minutes
servings:  12

ingredients:
1 cup frozen shelled edamame
1/3 cup grate parmesan
7 tablespoons olive oil
1 tablespoon lemon juice
12 baguette slices - toasted
2 tablespoons chopped basil
salt
pepper

steps:
1.  boil edamame in salted water 5 minutes, drain.  in a food processor, puree edamame, parmesan, 4 tablespoons olive oil and lemon juice.  season to taste.

2.  top toasts with spread, remaining olive oil and basil.

- rachael ray magazine, july/august 2014

risotto with edamame, arugula, and porcini

prep time:  10 minutes
cook time:  30 minutes
servings:  4

ingredients:
1 ounce dried porcini mushrooms
2 cups water
1 bag frozen shelled edamame
1 1/2 cup arborio rice
1/4 cup chopped shallot
1 1/2 tablespoons olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups arugula - torn into bit-size pieces
1/2 cup freshly grated parmesan cheese

steps:
1.  bring mushrooms and water to a boil in a small saucepan over high heat.  cover the pan and remove from the heat; let stand until the mushrooms are softened, about 10 minutes.  line a fine-mesh sieve with a wet paper towel and place over a large measuring cup or medium bowl.  pour the mushrooms and liquid into the sieve.  reserve the liquid.  transfer the mushrooms to a cutting boar and let cool slightly, then coarsely chop.  add enough water to the strained liquid to equal 4 1/2 cups; set aside the mushrooms and liquid.

2.  cover edamame with water in a small saucepan and bring to a boil over high heat.  reduce heat to medium and simmer for 2 minutes, set aside in the cooking water.

3.  meanwhile, place rice and shallot in a shallow 3-quart baking dish that will fit and rotate properly in your microwave.  stir in oil until the rice is evenly coated.  spread the rice evenly in the dish and microwave, uncovered, on high until it looks opaque and is just beginning to color in one or two spots, 3 minutes.

4.  add lemon zest and juice, salt, pepper, the reserved chopped mushrooms and the mushroom water; stir together well.  microwave on high for 9 minutes. stir well, then microwave until the rice is tender but still firm in the center and most of the liquid has been absorbed, 9 minutes more. after 9 minutes, cook in 3-minute intervals, stopping to stir and test rice for doneness.  drain the edamame and add to the risotto along with arugula and parmesan; stir until the arugul is wilted.

- delish

chile-garlic edamame

prep time:  tbd
cook time:  7 minutes
servings:  tbd

ingredients:
1 pound frozen edamame
1 tablespoon olive oil
1/4 red pepper flakes
2 galric cloves - sliced
lime juice
salt

steps:
1.  cook edamame in the pods in salted boiling water until tender, 5 minutes. 

2.  heat olive oil, red pepper flakes and garlic in a skillet over medium heat, 1 - 2 minutes.  stir in edemame, lime juice and salt.

- food network magazine, april 2011

garlic edamame

prep time:  tbd
cook time:  tbd
servings:  tbd

ingredients:

1 pound frozen edamame
2 tablespoon finely minced garlic
1 1/2 tablespoon soy sauce
2 tablespoon olive oil
1 tablespoon sesame oil
1 teaspoon japanese red pepper (can omit if want to avoid spicy food)
1 teaspoon sugar
pepper to taste

steps:
1.  cook edomame in boiling water for about 5-6 minute, until tender and drain.

2.  heat olive oil and sesame oil in a pan, add garlic and saute until lightly golden (do not over cook garlic, else will become bitter).

3.  add soy sauce, sugar to pan and cook for about 30 second, then incorporate all ingredients together.

4.  add drained edomame and toss until coated.

5.  sprinkle red pepper and black pepper over edomame, toss to make sure even coating

- forgotten