I was faced with a dilemma this month for the Secret Recipe Club.
I get together with a group of ladies most Friday nights and like to make something fun for them, because I just like to make something fun to eat. And then there is the Secret Recipe Club where I am given a blog to explore and make one of the recipes from the blog and blog about it at my assigned time.
So, no problem, right?
Well there was a problem. I was assigned Join us, pull up a chair and Heather had way too many great sounding recipes that I wanted to try .
Recipes that would fit perfectly for an NPA get together or one of my Tapas Nights or gee, just ones I wanted to try.
I found this, Buffalo Chicken Rolls and then there was this one, Hoisin Glazed Meatballs which would have been great to try when I made the Asian Style Turkey Meatballs last Tapas Night.
But I decided on Crispy Edamame because I'm trying to eat a little cleaner, and I love Edamames and since I had some in the freezer, well, it was a natural choice.
And then I couldn't blog about it until today, REVEAL DAY!!!
See my dilemma? No. Well, everyone wanted the recipe, and wanted to know when it was going to be posted on my blog, and I had to tell them they had to wait, til today, Monday.
Crispy Edamame
12 oz bag frozen shelled edamame, thawed
1 Tbsp olive oil
1/4 cup grated Parmesan cheese, I used the powdered stuff in the jar. I actually added more freshly grated cheese after spreading the peas out on the baking sheet, but it didn't coat as well.
salt & fresh ground pepper
Opt. Sliced garlic
Preheat oven to 400 deg. Take Edamame out of freezer and either rinse it to thaw it or let thaw in a colander.
Once the edamame is thawed, lay them on a paper towel to dry and remove
the excess moisture. Once dry, place in a gallon sized Ziploc bag, add in the tablespoon of olive oil. Shake to coat.
Then add the 1/4 cup Parmesan Cheese, shake it again.
On a parchment paper lined baking sheet, pour the coated Edamame. Spread out in a single layer.
Sprinkle with a little more Parmesan Cheese. Bake for 15 minutes.
Add the thinly sliced clove of garlic at this point, stir and bake for another 5 minutes.*
Allow to cool slightly before enjoying.
You can see the little bits of garlic on here. And don't put the garlic in until the last few minutes of baking, otherwise it will get bitter. As it was there was a slight hint of garlic, nothing over powering.
*I found that I needed to bake them longer. And the next time, I will do the initial bake for about 20 minutes, then add the thinly sliced garlic and bake for an additional 10 minutes or so. They weren't crispy, but were tasty.
These were so good scooped up in a Lentil chip and eaten out of hand. Someone else had brought the Lentil chips, so we tried them together, and I would do that again. And best of all, this is a healthy recipe.
Heather cited this as the source: Allrecipes
I get together with a group of ladies most Friday nights and like to make something fun for them, because I just like to make something fun to eat. And then there is the Secret Recipe Club where I am given a blog to explore and make one of the recipes from the blog and blog about it at my assigned time.
So, no problem, right?
Well there was a problem. I was assigned Join us, pull up a chair and Heather had way too many great sounding recipes that I wanted to try .
Recipes that would fit perfectly for an NPA get together or one of my Tapas Nights or gee, just ones I wanted to try.
I found this, Buffalo Chicken Rolls and then there was this one, Hoisin Glazed Meatballs which would have been great to try when I made the Asian Style Turkey Meatballs last Tapas Night.
But I decided on Crispy Edamame because I'm trying to eat a little cleaner, and I love Edamames and since I had some in the freezer, well, it was a natural choice.
See my dilemma? No. Well, everyone wanted the recipe, and wanted to know when it was going to be posted on my blog, and I had to tell them they had to wait, til today, Monday.
Crispy Edamame
12 oz bag frozen shelled edamame, thawed
1 Tbsp olive oil
1/4 cup grated Parmesan cheese, I used the powdered stuff in the jar. I actually added more freshly grated cheese after spreading the peas out on the baking sheet, but it didn't coat as well.
salt & fresh ground pepper
Opt. Sliced garlic
Preheat oven to 400 deg. Take Edamame out of freezer and either rinse it to thaw it or let thaw in a colander.
Then add the 1/4 cup Parmesan Cheese, shake it again.
On a parchment paper lined baking sheet, pour the coated Edamame. Spread out in a single layer.
Add the thinly sliced clove of garlic at this point, stir and bake for another 5 minutes.*
Allow to cool slightly before enjoying.
You can see the little bits of garlic on here. And don't put the garlic in until the last few minutes of baking, otherwise it will get bitter. As it was there was a slight hint of garlic, nothing over powering.
*I found that I needed to bake them longer. And the next time, I will do the initial bake for about 20 minutes, then add the thinly sliced garlic and bake for an additional 10 minutes or so. They weren't crispy, but were tasty.
These were so good scooped up in a Lentil chip and eaten out of hand. Someone else had brought the Lentil chips, so we tried them together, and I would do that again. And best of all, this is a healthy recipe.
Heather cited this as the source: Allrecipes
Posts
I just recently roasted fresh garbanzos. I'll have to give this a try. Thanks for sharing with the SRC.
ReplyDeleteI bet it would be good with them as well.
DeleteA great munchie for the evening! I had your blog this month and totally enjoyed visiting you! Fun times...
ReplyDeleteThanks for the visit and the kind words. The Edamame are a great munchie. So glad you liked the Æbleskiver, they're one of my faves.
DeleteWe snack on edamame all the time - I need to try this!
ReplyDeleteI usually have at least one package in the freezer all the time. Love those things. And this was an interesting way of serving them.
DeleteSo glad you liked them! They're one of my favorite snacks to make for the kids instead of eating pretzels or chips.
ReplyDeleteWe did. Some of us couldn't stop eating them, and I'm not pointing fingers either. I'll be making them again. And try the Lentil chips to scoop up a mouthful, they were really good together.
DeleteYour Crispy Edamame would be a great treat. Thanks for sharing this recipe, it is a great choice for the SRC!
ReplyDeleteMiz Helen
Thank you. I really liked them, and will make them again. Always good to have a healthy treat you can make.
DeleteI love Heather and her blog, so I totally know how hard it can be to choose! :) You chose really well, though - these look awesome!
ReplyDeleteThanks, I think that's the hardest part of SRC, picking a recipe, and then sticking to it. But I also get to read blogs' I'd probably never read otherwise. And these were good. In fact I'm planning a replay for Tapas this month, maybe.
DeleteThis comment has been removed by the author.
ReplyDeleteWhat a great way to use edamame! I love it! A super appetizer!
ReplyDeleteI'm so going to do this again, they were tasty. But I may just add a little more garlic to it. Gotta keep the vampires away.
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