Spiced Edamame - 1 Pt
"Three different spice combinations. Three different flavor experiences. From weightwatchers.com. 1 point per serving."
photo by justcallmetoni
- Ready In:
- 4mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 1 (16 ounce) bag frozen edamame, shelled
-
Mexican
- 1 1⁄2 teaspoons sea salt
- 1 1⁄2 teaspoons chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon cayenne pepper
-
Japanese
- 1 1⁄2 teaspoons sea salt
- 1 teaspoon wasabi powder
- 1⁄2 teaspoon ground ginger
-
Indian
- 2 teaspoons curry powder
- 1 1⁄2 teaspoons sea salt
- 1⁄2 teaspoon ground coriander
- 1⁄8 teaspoon ground cinnamon
- 1⁄8 teaspoon cayenne pepper
directions
- Each spice combination works for 1/3 of the bag of edamame. If only making one flavor, just cook 1/3 a package of edamame or triple the spice ingredients.
- Place a medium pot filled with water over high heat. Add edamame to pan and bring to a boil; boil for 3 minutes and drain. Place edamame in a serving bowl and set aside.
- Mix desired seasoning together in a bowl; toss with 1 1/3 cups of cooked edamame until well-coated.
- Yields about 1/3 cup per serving.
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Reviews
-
Plain edamame are one of my favorite snack foods, so I look forward to trying these spice blends. I've found that the frozen beans in the shell are MUCH better than the shelled, softer and sweeter; I guess they dry out without their protective shell. It would be more work but it might be worth shelling them after cooking; simply squeeze one end and the beans will pop right out. Or try them unadorned--either way, an addiction you can feel good about! -
Salty!!!! -
Given this is really three recipes in one, it was somewhat a challenge to review. After a bit of thought, I arrived at 4 stars -- a sort of average of my reactions to each spice blend. I should mention that on all three I reduced the sea salt to 1 teaspoon which was initially fine. My favorite was the Japanese - the most classic of the three options - which was hot and pungent. I was a bit dissapointed with the Mexican blend -- finding the chili powder flavor was too chalky and off. Strange reaction given my general devotion to all things with pepper. Added anothe 1/4 teaspoon of salt and that helped some. Next time I would cut down to 1 teaspoon chili powder and possibly add a little bit of cumin. Given this reaction, I reduced the curry powder in the the Indian to 1 1/2 teaspoons and added 1/2 teaspoon garam masala. They were quite good and a blend I would certainly try again. Thanks Kel.
RECIPE SUBMITTED BY
KelBel
United States
