Don't Make This Mistake with Edamane.

Whenever I've used edamane (soy beans) in a recipe, I usually purchased the frozen, already shelled variety.  When I saw the PicSweet brand on sale, I didn't think there was anything strange about the beans still being in the pod.  When I cooked them up with the recipe I'm going to giving you, I made a huge mistake on not reading the directions on their package.  So, here's the warning:  If you cook edamane in the pod, the beans must be removed before or after; you CANNOT eat the pod itself.  The dish was still delicious, but we had to pick out each pod, push out the beans and throw out the pods; it was quite a messy meal.  I know my Thai friends are going to be rolling on the floor laughing when they read this.  Yes Bella (Arches Thai) and Venus (Bangkok House, Bangkok House Too), I can hear you both laughing!  That's why you two own the best Thai restaurants in Moab, Utah, not I.

By the way, besides edamane (the beans only!), sugar snap peas (and you can eat the pod!) go great in this recipe too.  When it comes to rice and noodle packaged sides, I have found that Knorr tastes much better than other brands, or the store brand copycats; and they have a larger variety.  Oh, the package directions tell you to add oil when cooking up the Rice Side; since you already used oil when browning the beef and onions, skip that part of the directions and don't add more oil.

Enjoy!

Beef, Vegetables with Asian BBQ Fried Rice

 

Ingredients:

2 Tbsp. canola oil

1 lb. lean beef, cut into one inch pieces
1 small red onion, large diced
6 oz. frozen peas and carrots mix
6 oz. frozen sugar snap peas or shelled edamame
1 package (5.9 oz.) Knorr Asian BBQ Rice Side
2 cups water

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:

In a large skillet, heat oil on medium-high, brown beef and onions together until red color of beef is no longer showing.

 

 

 

 

 

 

 

 

 

Add frozen vegetables, contents of Rice Side package and water; bring to a boil.  Reduce heat to low, cover and let cook for 7 minutes (longer if rice is still too firm).  Turn off heat, uncover, allow to rest for 5 minutes.

Makes four servings.

Mary Cokenour

Update your own recipes to keep it new.

Basically, anyone who cooks has their own "recipe book", whether it's kept in an actual book, on a computer, recipe cards, or just scraps of paper, we like to know what we've cooked and how to repeat it. Many cooks use the same recipe always and never think to alter it in any way; and sometimes that's the way it should be depending on the recipe. Some recipes are meant to be played with; they invite our imagination and creativity.

Back on January 31st, I posted my Basic Meatloaf recipe, and even gave ideas on how to alter it. Well, this weekend I played with it once again, and hubby and I both swear that it's the best I've ever come up with. Totally simple, totally awesome in texture and taste.

So, into a very large mixing bowl, I first put in my 4 lbs of lean ground beef (for 2 loaves). Now chunky salsa (medium heat) was on sale at the local market and I picked up a couple of jars; I added one jar (15.5 oz) to the mixing bowl. I opened up the cabinet door to get the dried Italian seasoned bread crumbs, but sitting next to it was a bag of seasoned bread cubes to make stuffing. There was only 2 cups left in the bag and I figured....why not? So into the bowl that went with 1 cup of milk; and a good thorough hand mixing; covered the bowl with plastic wrap and waited 15 minutes.

Preheating the oven at 375F, I sprayed 2 - 1 and 1/2 qt baking dishes with nonstick cooking spray; uncovered the bowl and divided the mixture evenly in half. When taking out each portion, I noticed that the mixture stayed together well, didn't try to come apart and I formed the loaves easily in the baking dishes. I then gave each loaf a good coating of ketchup, popped them in the oven for 30 minutes; I gave each loaf another coating of ketchup before letting the loaves cook for another 45 minutes. Removing each loaf from the dish was an easier task than usual; they usually crack and break apart even if using two large spatulas, but not this time.

Then came the cutting and tasting; the slicing was so easy; again, no cracking, breaking or crumbling. The taste...the sweetness from the ketchup glaze, a little heat from the salsa, but you could really taste the peppers and onion. Here and there a bread cube was visible, but the meat was moist...it was addictive and hard to stop eating it. Amazing, simply amazing meatloaf.

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The next altered recipe was to a one pan meal I make with Ramen noodles,
Oriental Chicken, Vegetables and Noodles which I originally posted on April 15th.

I basically used the same recipe, but made these changes:

Instead of stir fry vegetables, I used 1 bag (12oz) thawed peas and carrot and 1 can (15 oz) baby corn. At the end of cooking, I quickly stirred in 2 beaten eggs to give the dish richness and shine. Absolutely delicious!

So there you go, a little alteration to two separate recipes which creates something a little more awesome for the dinner plate. Enjoy!

Mary Cokenour