Snack! Wasabi soy edamame


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This one is just too easy.. I had some leftover sushi for lunch which would never have possibly been enough to fill me up, so I went for my go-to snack of edamame.    I buy bags of frozen raw edamame in the pod from H-Mart in catonsville for $1 a bag.  They say it is 5.5 servings with 100 calories per serving.  I can chow through a whole bag in 3 servings.  I don’t see this as a problem because it’s a filling and healthy snack, especially compared to many alternatives.

You can make edamame at your office if you have a) a freezer and b) a microwave.  You also need water, but I’m hoping you have that.

1) Pour as much as you want (in pods) into a microwave-safe bowl, and at least cover that amount with water.  I mostly-cover the bowl with another plate and pop the whole thing in the microwave for 4 minutes on high.  You might need 5 depending on your microwave.

2) Carefully drain the edamame because the steam can burn you (STEAM BURNS HURT 🙁 🙁 )

3) (two choices)

  • OPTION A:  Usually I toss the pods with sea salt and then squeeze the beans out with my teeth for salty deliciousness.  However, someone in my office went to town on my salt stash and failed to replace it, so I tried something different:
  • OPTION B (shown below):  Take wasabi powder/paste/leftover wasabi already mixed from the sushi you are about to eat, and combine it with a little soy sauce.  Squeeze the beans out of the pods into the sauce, and eat with a spoon or fork.  YUM.  Good sushi leftover side dish and/or random midday snack.
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Snack size.. about 1.5 servings of edamame probably, according to the packaging

 

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ZOOMED IN wasabi soy edamame.

April 6, 2011
Food, Recipe

 
 

E-Z Dumpling Salad


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This salad is  E-Z because you use pre-made dumplings instead of making your own.  (I used the frozen vegetable dumplings from Trader Joe’s.)   You could also make Not-So-E-Z Dumpling Salad by choosing to craft your own dumplings from scratch.

STEP 1:

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slice up some veggies

 

Step 2:

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steaming some dumplings

 

Step 3:

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Tamari sauce, agave nectar, white balsamic, sriracha hot sauce

 

Step 4:

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You eat! You blog!

 

 

HINT: You can either dip the dumplings into the dumpling sauce, or use the sauce like salad dressing

ANOTHER HINT: I don’t really have a recipe for dumpling sauce except for this:  mix together a little bit of something vinegary, a little bit of something sweet (juice, honey, sugar, agave, etc), a little bit of something hot, and something soy-saucey.  Sometimes I dilute the sauce with a few splashes of water or mirin if the flavor is too INTENSE.

HOW TO MAKE IT BETTER: Pan frying the dumplings positively increases the taste, texture, appearance, and fat content of the dish.  Thai basil and fresh mint would add  leafy delight and sliced daikon would provide sweet/hot crunchiness.

April 5, 2011
Food