November 02, 2010

Skillet-Roasted Edamame

So maybe I missed the mark on this one for male approved Monday Night Football fare. Truth be told, when deciding to make skillet-roasted edamame Mr. Sideline Chef wasn't in mind. I wasn't that hungry at dinner time and opted out of eating leftovers. Later in the evening I was starting to get hungry and decided to make something light. This was a perfect choice. Easy prep and quick cook time.

Two ingredients. That's it! The edamame take a quick boil in the pot, cool off under cold water, get blackened roasted in a skillet over high heat, and then sprinkled and tossed in sea salt.

I had to forewarn Mr. Sideline Chef that the burning smell was to be expected. Anytime the burners are on he always questions, "Is something burning." Hello! I'm standing right in front of the burner watching your meal like a hawk. I'm not going to let it burn. This is why he holds the title Mr. Sideline Chef.

After the edamame were ready I popped some out of their shells for my guys to try. Little man confused them for being peas and had no hesitation popping them into his mouth. My big boy Mr. Sideline Chef took more convincing. Just try it. Mind you of his words in the past: "Don't tell me what's in it or what it is if you want me to try it." Reminding him of his words, "you make it I'll try it", he finally popped one into his mouth. "It doesn't taste like anything." Then that means he should have had no problem eating more. Wrong. "Why would I want to eat something that tastes like nothing?"

Heart health aside this man wasn't enthused with the snack prepared and opted for Jack and Diet Dr. Pepper. More for me and little man.

My and Sunset's August 2008 issue
Makes about 4 cups
1/2 cup serving size

Stars of the Show:
  • 1 lb fresh or frozen edamame in the pod - I used frozen since that is what the store had.
  • sea salt
And Action:
  1. *If using fresh edamame skip this step. Bring a large pot of salted water to a boil. Add edamame and boil for 2 minutes. Drain and let cool.
  2. Heat a large skillet (cast iron, if you have it) over high heat. Toss in edamame, half at a time, and roast, turning with tongs, until blackened in several spots, 5 to 8 minutes. Pour into a bowl, toss with salt to taste, and serve immediately. Enjoy! Pop peas out of their pods with your teeth and discard the shells.
Nutritional Information:

Calories: 65 (38% from fat)

Protein: 6g

Fat: 2.8g (sat 0.0)

Carbohydrate: 5g

Fiber: 2.8g

Sodium: 18mg

Cholesterol: 0.0mg


blackbookkitchendiaries said...

i love edamame...this looks so lovely. thank you for sharing this.

Pretend Chef said...

Preparing the edamame like this gave it a salty and smoky flavor. I even ate it cold here this afternoon as a snack and it was really good.

Kimberly Peterson said...

Me love edamame too!! I could snack on these all day :p

Susi said...

I love edamame as well and so do my kids. I've never roasted them in the pan though and bet it added just another level of flavor. Great idea that I will be trying out the next time we have them :o)

Pretend Chef said...

Kimberly - Edamame is such a great snack!

Susi - That extra flavor is something I've never seen or had before and it was great! If you try them you'll have to let me know what you think.

Jeanette said...

My kids love edamame. Never thought to roast them, great idea. I sprinkle some garlic powder, chili powder and salt on sometimes for extra flavor.

Pretend Chef said...

Jeanette - Oh that sounds delish!

Related Posts Plugin for WordPress, Blogger...