Edamame, Bok Choy and Mango Salad with Asian Vinaigrette

Edamame, Bok Choy and Mango Salad with Asian Vinaigrette

adapted from Food Network

This salad is a nice accompaniment to any grilled meat, chicken or pork.

Makes 2 servings                                                        1 WW Blue point / serving

2 Tbsp. rice wine vinegar

1 tsp. soy sauce

1/2 tsp. sugar substitute

1/4 tsp. red pepper flakes

Juice from 1/2 lime

1 1/2 tsp. sesame oil

1/2 cup shelled, frozen edamame, defrosted

1/2 cup chopped bok choy

1/2 mango, julienned

1 tsp. toasted sesame seeds

1. In a small bowl whisk together the vinegar, soy sauce, sugar substitute, red pepper flakes, lime juice and sesame oil, Set aside.
2. In a medium bowl, toss the edamame, bok choy and mango with 2 Tbsp. of the vinaigrette. Reserve the remaining vinaigrette for another purpose.
3. Prior to serving sprinkle with the sesame seeds.

Enjoy!

Edamame Egg Drop Soup

Edamame Egg Drop Soup

adapted from ww.com

Makes 2 servings                        1 WW Blue point / serving

2 cups chicken stock

2/3 cup frozen shelled edamame, cooked

1 Tbsp cornstarch

2 Tbsp cold water

2 eggs, beaten

scallion, thinly chopped for garnish

radish, thinly sliced for garnish

soy sauce

1. Bring the stock to a boil in a saucepan and add the edamame.
2. Whish the cornstarch and cold water together until smooth.
3. Add to the stock and simmer until thickened, about 1 minute.
4. Slowly drizzle the egg into the stock while stirring in a circular motion. Cook 1 minute.
5. Ladle into bowls and garnish with scallion, radish and serve with soy sauce.
6. Enjoy!

Vegetarian Tapas for Dinner

Still using up those veggies from the farm share this week. Until my share last year I never had fresh edamame. Yummy! Well this was the week for fresh edamame.

Edamame with Garlic & Chile

1 bunch of fresh edamame
1 tablespoons soy sauce
1 teaspoons oyster sauce
1/4 teaspoon sesame oil
1/8 teaspoon hot red pepper flakes

Cooking spray

1/2 teaspoons vegetable oil
1 teaspoons ginger, peeled and minced 

1 garlic clove, minced
Cook edamame in a pot of boiling water for 5 minutes. Drain. Meanwhile mix the soy sauce, oyster sauce, sesame oil and red-pepper flakes in a small bowl. Heat wok coated with cooking spray over high heat. Add vegetable oil and swirl to coat the pan. Add the ginger and garlic and stir-fry until fragrant, about 15 seconds, then add edamame and stir-fry until pods are lightly charred, 2 to 3 minutes. Add soy sauce mixture and stir-fry until edamame are well coated and most of the liquid evaporated, about 1 minute. Serve immediately.

Spicy Glazed Eggplant adapted from Gourmet May 2008
1 1/4 lb Asian eggplants (about 4), trimmed, halved lengthwise, and cut diagonally into 1 1/2-inch pieces
2 tablespoons mirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1/2 teaspoon finely grated peeled ginger
1/8 teaspoon Japanese seven-spice powder (I used five spice because that is what I had)

3 tablespoons vegetable oil (I reduced to 1)
Toss eggplant with 1 teaspoon salt and drain in a colander, stirring occasionally, 45 minutes.
Rinse eggplant under cold water and dry well, pressing out any excess moisture.
Stir together mirin, soy sauce, ginger, and seven-spice powder.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté eggplant until browned, about 8 minutes. Stir in mirin mixture and cook, gently stirring and turning frequently, until sauce becomes a glaze and eggplant is browned and tender, about 1 minute. Serve hot or at room temperature.

This recipe needs something. Maybe it is the other two spices in the seven spice powder which I did have and don't know what they are. We tried a variety of different things including Sriracha chile sauce, more soy but to no avail. If anyone has ideas the recipe sounded great but it fell flat. I am going back on the Epicurious.com site to see if anyone posted ideas.

Soup and Quesadilla Dinner

Still working on those veggies from the Red Fire Farm CSA share last week and there are more to be picked up on Tuesday.

Vegetable Soup - Provençal  Style with Pistou

Soup

1 medium leek (white and pale green parts only), washed and thinly sliced

1 medium parsnip, cut into 1/2-inch pieces

1 small garlic clove, finely chopped

1 small  thyme sprig

Cooking spray

1 teaspoons extra-virgin olive oil

1/4 pound boiling potatoes, peeled and cut into 1/2-inch pieces

1/4 pound Swiss chard, leaves coarsely chopped

4 cups chicken stock

2 cups thawed frozen edamame (NOT in the pods)

1/4 pound zucchini, cut into 1/2-inch pieces

1/4 pound string beans, trimmed and cut into 1-inch pieces

1/3 cup orzo

Pistou:

1very small tomato

1/2 cup packed basil leaves

1/4 cup packed flat-leaf parsley leaves

1 garlic cloves, finely chopped

1 tablespoons extra-virgin olive oil

1/4 cup coarsely grated Parmesan

Cook leek, parsnip, garlic, and thyme sprig with oil in a pot coated with cooking spray until vegetables brown about 10 to 15 minutes. Add potatoes and 1/4 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add stock and bring to a boil, scraping up brown bits.

Stir in edamame, zucchini, beans, pasta, and chard leaves, and simmer, uncovered, until orzo is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.

Meanwhile make pistou:

Heat a dry small skillet heat until hot, then char tomato on all sides. Core tomato and purée with basil, parsley, and garlic in a food processor. Add oil and cheese until well. blended.

Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.

Zucchini, Corn, and Black Bean Quesadillas

1/3 small zucchini  grated and drained on paper towels

1/4 cup corn

1/4 small onion  chopped

1/3 cups drained and rinsed canned black beans with jalapenos

1/8 teaspoon salt

Dash fresh-ground black pepper

1/4 teaspoon chili powder

2 oz reduced fat Mexican cheese blend

2 large flour tortillas

Cooking Spray

Combine the zucchini, corn, onion, beans, salt, pepper and chili powder in a bowl. Toss gently to distribute the seasonings and then stir in the cheese.

Preheat the oven to 200°. Put half of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.

Place the quesadillas in a large nonstick frying pan coated with cooking spray. Lightly spray the top of each with additional cooking spray. Cook until the cheese melts and the tortillas are toasted. Remove from the pan and keep warm on a baking sheet in the oven while you make the next kind.

Smoked Sausage and Red Pepper Quesadillas
1/3 chicken andouille sausage link, thinly sliced
1 large flour tortilla
2 oz reduced fat cheddar cheese

1 Tbsp crumbled feta cheese
2 Tbsp chopped roasted red peppers, drained

Cooking Spray

Your favorite Salsa

Sauté sausage slices in heavy large skillet  until just brown, about 2 minutes. Set aside. Put the sausage, cheeses and peppers on one half of the tortilla. Spread the filling to the edge and then fold the tortilla over the filling. Place the quesadillas in a large nonstick frying pan coated with cooking spray. Lightly spray the top of each with additional cooking spray. Cook until the cheese melts and the tortillas are toasted.
Bake quesadillas until golden and cheeses melt, about 15 minutes. Cut into wedges; serve with salsa