Thursday: Edamame Succotash

Recipe adapted from Cooking Light, August 2010

Personal Note: Yes, Edamame can be found in East Texas. No, it is not disgusting. We were both truly surprised and excited about how much we liked this recipe. It’s full of veggies, flavor and cooked in bacon fat. So really, it’s extending a hand out to your anxious thoughts, will you reach out and touch it’s tastiness?

Plan of Attack:

1. Use one pan to cook whole meal

Ingredients for 2:

2 slices center-cut bacon (we purchased ours from the deli counter so that we didn’t have to buy an entire package. But, do whatever works for your family)

½ chopped yellow onion

2/3 C corn (thawed if frozen or fresh)

8 oz (about ½ C) frozen, shelled edamame, thawed

1 Tbsp red wine vinegar

¼ tsp salt

¼ tsp ground black pepper

¼ tsp sugar

1 plum tomato, chopped

1 red bell pepper, seeded and chopped

1 Tbsp freshly torn basil (or dried if you prefer)

Instructions:

1. Cook bacon in a non stick skillet over medium-high heat until crisp. Remove and coarsely chop; set aside
2. In same pan add onion; sauté 3 minutes
3. Add corn; sauté 3 minutes (or until lightly charred)
4. Add edamame; sauté another 3 minutes, stirring occasionally
5. Stir in vinegar, salt, pepper, sugar, tomato and bell pepper; cook 30 seconds, stirring occasionally
6. Sprinkle with bacon and basil
7. Enjoy!

Nutritional Info, per 1 ¼ C serving:

300 calories

12.1 g total fat (3.3 g saturated)

10 mg cholesterol

37.2 g carbohydrates

10 g fiber

17.9 g protein