Edamame Salad

When I was at Costco a few months ago I purchased a lifetime supply of edamame. We're still eating them. I was excited to find this recipe to add some variety to our weekly edamame serving. Thanks to Week of Menus for the recipe! I modified the original recipe by using fire roasted bell peppers instead of raw ones and green onions instead of scallions.

I suggest letting the salad sit in the refrigerator for 24 hours to let the flavors come together. I liked it better the second day.

photo: Week of Menus

Ingredients:
2 packs frozen edamame beans in their shells ( If using preshelled beans, you'll need around 2 1/2 cups.)
1/2 cup roasted red bell pepper, finely diced
1/2 cup green onions chopped
1/4 cup cilantro, finely chopped

for the dressing:
2 tablespoons rice vinegar
2 tablespoons oil
1 1/2 teaspoons honey
1 tablespoon grated fresh ginger
1/2 teaspoon salt

Get Cookin'

 Cook edamame beans according to package directions. When done cooking, make sure to rinse well with cold water to stop cooking. Dump the beans into a bowl full of ice water. Set aside.

2. Mix ingredients for dressing together.

3. Shell the edamame. Place the beans into a bowl. Pour dressing on top. Add cilantro, bell peppers, scallions. Toss to coat. Chill in the refrigerator for 24 hours to allow flavors to amalgamate.

Hot and Sour Soup

Another winning recipe from A Year of Slow Cooking. This really wasn't filling enough for a meal, but maybe adding some fried rice on the side or some other delicious Asian dish. The original recipe used water and chicken broth, but I think it needed a bit more flavor.

1 cup cubed firm tofu
4 cups chicken broth
1 package sliced mushrooms
1 can bamboo shoots
1 can sliced water chestnuts
2T soy sauce
1t sesame oil
2T rice wine vinegar
1/2t red pepper flakes
green onion for garnish

Add everything except the green onion. Cook on low for 7-9 hours or high 4-5 hours.
When finished, add green onion on top.