Best Spiced Edamame Recipes

Spiced Edamame image

Provided by Food Network Kitchen

Time 18m

Yield 4 (1 cup) servings

Number Of Ingredients 5

2 teaspoons kosher salt
1 teaspoon chili powder
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1 (1-pound) bag frozen edamame, in the pod (green soy beans)

Steps:

Heat the salt, chili powder, and pepper flakes in a small dry skillet over medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat and crumble in the oregano.
Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the chili-salt and serve warm.

Nutrition Facts : Calories 151 calorie, Fat 4 grams, SaturatedFat 0 grams, Carbohydrate 15 grams, Fiber 3 grams, Protein 14 grams

Goat Cheese--Edamame Dip With Spiced Pepitas image

Provided by Manami

Time 40m

Yield 4 cups

Number Of Ingredients 17

1 1/2 lbs shelled edamame
1 cup sour cream
5 ounces fresh goat cheese, crumbled
3 chipotle chiles in adobo, chopped, plus
2 tablespoons adobo sauce, from the can
1/4 cup fresh lemon juice
1 small garlic clove, chopped
2 teaspoons kosher salt
1 tablespoon chopped oregano
1/2 cup raw pumpkin seeds
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
1 teaspoon finely grated lemon zest
1 teaspoon chopped oregano
pita bread round

Steps:

MAKE THE DIP:.
In a medium pot of boiling salted water, simmer the edamame until tender, about 8 minutes.
Drain well and transfer to a food processor.
Add the sour cream, goat cheese, chipotles, adobo sauce, lemon juice, garlic and salt and puree until smooth, scraping down the side of the bowl.
Stir in the oregano and transfer the dip to a serving bowl.
Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
MAKE THE PEPITAS:.
Preheat the oven to 375°F.
On a rimmed baking sheet, toss the pumpkin seeds with the olive oil, salt, coriander and crushed red pepper.
Bake for 7 minutes, until the seeds begin to brown.
Transfer the pepitas to a bowl and toss with the lemon zest and oregano.
Serve the dip at room temperature, topped with the spiced pepitas.
MAKE AHEAD:.
The goat cheese-edamame dip can be refrigerated overnight; bring to room temperature before serving.
The spiced pepitas can be kept in an airtight container for up to 3 days.
Serve with Pita Crisps.

Nutrition Facts : Calories 612.3, Fat 43.3, SaturatedFat 17.8, Cholesterol 53.3, Sodium 1404.8, Carbohydrate 27.2, Fiber 8.2, Sugar 1.6, Protein 35.9

SPICED EDAMAME image

Number Of Ingredients 6

Spiced Edamame From Food Network Kitchens
2 teaspoons kosher salt
1 teaspoon chili powder
1/4 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1 (1-pound) bag frozen edamame, in the pod (green soy beans)

Steps:

Heat the salt, chili powder, and pepper flakes in a small dry skillet over medium heat, stirring until hot and aromatic, about 3 minutes. Remove from the heat and crumble in the oregano. Boil the edamame pods in salted water until tender, about 8 minutes. Drain in a colander and pat dry. Toss the edamame pods with the chili-salt and serve warm.