Cooking Light Edamole Food

EDAMAME DIP (EDAMOLE)

Steps:

• Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.

WASABI EDAMAME-AVOCADO DIP

Steps:

• Whisk the wasabi and the water in a small bowl to make a thick liquid; cover and set aside. Boil the beans in salted water until tender, about 4 minutes, or microwave, covered, for about 2 minutes.
• Halve the avocado; press your knife into the pit, and then twist, and lift it out. Scoop the flesh from the peels into the bowl of a food processor. Add the wasabi paste, edamame, ginger, lime juice, and salt and process until smooth. Transfer to a serving bowl. Stir in the scallions and cilantro. Serve with crisp vegetables, for dipping.

COOKING LIGHT EDAMOLE

Steps:

• Combine all ingredients in a food processor & process until smooth.
• Cover & chill.

EDAMOLE DIP

Steps:

• In a saucepan, heat 2 cups of water and bring to a boil. Add the peeled edamame and simmer for 2 minutes or until soft. Drain the beans and set aside to cool. Repeat with the broccoli spears. Blanch in rolling boiling water 30 seconds to 1 minute. Drain and set aside.
• Peel and pit the avocado and place in the bowl and moosh. In a food processor place the edamame and broccoli and pulse on and off until well pureed. Transfer the pureed broccoli mix to the avocado bowl and combine with the remaining ingredients. Season to taste and start dipping!!!

GUACAMOLE MUY FACIL

Steps:

• *Note: My husband however insists on using homemade mayonnaise when he prepares guacamole. I felt obligated to point that out.
• In serving bowl, juice the lime.
• Scoop the avocado into the bowl with the lime and lightly mash the ingredients together to stop the avocados from turning brown.
• Next add the salt, a few dashes of pepper and the sour cream, mashing the avocado mixture with fork until very smooth. Adjust seasoning and add more lime juice if necessary.
• Cover bowl well and refrigerate at least one hour.
• Guacamole is best eaten within a day. Leftover guacamole doesn't exist in our household.
• Yield: approximately 1 cup.

GARBANZO GUACAMOLE

Steps:

• Drop garlic through food chute with food processor on; process until minced.
• Add beans and lemon juice; process 20 seconds.
• Add 1/3 cup onion, avocado, green chilies, salt and pepper; pulse 5 times or until mixture is chunky.
• Transfer mixture to a bowl.
• Stir in tomato and green onions.
• Chill for 30 minutes.
• Serve with tortilla chips.

EDABROCCAMOLE (AKA EDAMAME, BROCCOLI, & AVOCADO GUACAMOLE)

Steps:

• Simmer the peeled edamame in boiling water for 2 minutes or until soft (alternatively, microwave the beans with a few tablespoons of water on high power for 2 minutes); Drain.
• Blanch the broccoli in rolling boiling water 30 seconds to 1 minute; Drain; (I didn't use the broccoli in my version so I can't vouch for how it tastes in there; I love broccoli, though, so probably it's great!).
• In a food processor bowl fitted with the steel blade, place the scallion, red onion, garlic, jalapeno, lime juice, tomato, and cilantro; pulse until all ingredients are finely minced.
• Now add the broccoli and edamame; pulse on and off until well incorporated.
• Last, add the roughly chopped avocado to the above mixture (don't toss that pit!) and pulse until combined but not completely pureed; preserve some of the chunky avocado texture.
• Taste for seasonings, adding salt and pepper, and perhaps more lime juice; I also like to fold in the cumin and oregano, although these were not included in the original version.
• Chef's notes: “Edamame” are green soybeans; I find them in the frozen foods section at the grocery store; To forestall the inevitable browning that happens with avocado dishes, slot the avocado pit into the container with the dip; also, place a layer of plastic wrap directly on top of the dip in whatever container is holding it to minimize oxygen exposure until you’re ready to serve, or for the duration of time it’s stored in your refrigerator.

EDAMOLé DIP

Steps:

• Place garlic cloves, chipotle pepper, olive oil, yogurt, hot sauce, and cumin into a blender or food processor.
• Puree until smooth, then add the edamame, and continue to puree until smooth.
• Season to taste with salt and pepper before serving.

EDAMOLE DIP FROM COOKING LIGHT

Steps:

• Combine all ingredients in a food processor; process until smooth. Cover and chill. Serve with pita chips or veggies.

EDAMOLE (EDAMAME GUACAMOLE)

Steps:

• Simmer edamame in 2 cups water for 2 minutes. (Make sure to use the beans out of the shells, NOT the whole edamame pods).
• Remove edamame from the pot with a slotted spoon and set aside to cool.
• Blanche the peeled broccoli stems in the same water for about 2 minutes.
• Drain and set aside to cool.
• When edamame and broccoli are cooled, purée both together in a blender, until smooth.
• Cut avocados in half, remove pits, and spoon out the avocado from its skin into a large bowl.
• Mash the avocados together with the lemon and lime juice.
• Add the edamame-broccoli mixture to the avocado and stir together well.
• Fold in the remaining ingredients, including the spice mixture.
• Taste and adjust the seasonings to your own taste from there.