Sunday, April 5, 2009

Weekend recipe - Egyptian Edamame Stew

Egyptian Edamame Stew

This is so good and your home smells wonderful for hours.

1 1/2 10-ounce packages frozen shelled edamame (about 3 cups), thawed
1 tablespoon extra-virgin olive oil
1 large sweet onion, chopped
1 large zucchini, cut into half moons
2 tablespoons minced garlic
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper, or to taste
1 28-ounce can diced tomatoes
1/4 cup chopped fresh cilantro
3 tablespoons lemon juice

1. Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain. Or you can steam them.
2. Heat oil in a large saucepan over medium heat. Add onion and cook, covered, 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.
3. Stir in the edamame and cook until heated through, about 2 minutes more. Remove from the heat and stir in cilantro and lemon juice.

Makes 4 servings, about 2 cups each. Per serving: 258 calories.

I serve this with saffron rice. Yum.


Jannie Funster said...

Holy cow! I can smell it now. It's kinda spciy tho, right?

Lynn said...

Only the slightest amount of heat from the cayenne. I am having some right now for lunch at work.

I thought I might start making something special every weekend I am home and posting the recipe. I love the cooking blogs like tastespotter and admire the things people make. I started to post this one to tastespotter, but the good needs to be all styled on a plate. :)

Jannie Funster said...

I told you I cooked a meal once, eh?


Lynn said...

No cooking? What do y'all have for dinner?