A blog rating and reviewing, the recipes I've tried and subjected my family and friends to! As well as our summer family bucketlist and ideas and some product reviews.
Sunday, September 26, 2010
#37: Edamame Succotash
Ironically I found this recipe in Southern Living Magazine while I was working out on the eliptical machine at the gym one day. It looked easy and a great way to get a lot of different vegetables in one meal; and since I love edamame I couldn't resist trying it.
I thought this was really yummy! I ate it with string cheese as my lunch today and am eating it along side the cornflake chicken I made for dinner tonight. It will probably also be in my lunch a couple of days this week!! I omitted the mint because I didn't have any on hand. Also, I was going to omit the butter to make it healthier, but you can totally taste it in the recipe so I would suggest keeping it in!
1 medium onion, chopped
2 tablespoons canola oil
1 medium-size orange bell pepper, seeded and diced
1 medium-size red bell pepper, seeded and diced
1 medium-size yellow bell pepper, seeded and diced
2 1/2 cups frozen whole kernel corn
1/2 cup chicken broth
1 (16-oz.) package frozen edamame, thawed
1 tablespoon butter
1 tablespoon chopped fresh mint
Salt and pepper to taste
1. Sauté onion in hot oil in a large skillet over medium heat 3 minutes or until tender. Add bell peppers and corn, and cook 5 more minutes or until tender.
2. Stir in chicken broth, and bring to a boil over medium-high heat; reduce heat to low. Stir in edamame; cook 3 minutes. Stir in butter until melted. Remove from heat, and stir in mint and salt and pepper to taste. Serve immediately.
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