EDAMAME
Just when you thought you knew everything about soy, the buzz
now is edamame (eh-dah-MAM-meh), the variety of soybean
raised to be eaten fresh. Edamame is featured in popular
Asian-style restaurants. Commonly eaten by heating them slightly,
opening the pods and popping the peas in your mouth, edamame
is a good source of vitamin A, calcium and iron. Watch for these
ready-to-eat soybeans (shelled) in supermarkets. Use them in
soups, salads and stir-fries.
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ROASTED EDAMAME
Ingredients:
2 tsp. olive or vegetable oil
1/4 tsp. dried basil, crushed
1/2 tsp. chili powder
1/4 tsp. onion salt
1/4 tsp. ground cumin
1/8 tsp. paprika
1/8 tsp. black pepper
1 (10 oz.) pkg. ready-to-eat soybeans (edamame)
Preheat oven to 375ºF.
In small bowl, stir together oil, basil, chili powder, onion salt,
cumin, paprika and black pepper. Drizzle mixture over soybeans
and toss to coat well. Arrange beans in a single layer in a shallow
baking dish.
Roast, uncovered, for 12 to 15 minutes, stirring once, until
soybeans begin to brown. Serve hot as a vegetable side dish or
cooled as a snack. Refrigerate any leftovers.
Yields 2 to 3 servings.
B-man
