Tuesday, March 2, 2010

Good Eats!

I can't stop watching Good Eats, I got the book and am making a recipe from Alton Brown like once a week! He is amazing his show last night about how he lost 50 lbs was really informational. Here is what I had for lunch on Sunday and again today after my workout. It's dip that I put on crackers but I would put this on a tortilla along with some chicken and cheese. That would be rock'n let me tell you! If you haven't tried edamame's yet you are completely missing out on a wonderful food! I could easily eat a whole bad by myself.

Good Luck!

Edamame Dip

Recipe courtesy Alton Brown, 2008

Prep Time:
15 min
Inactive Prep Time:
Cook Time:
about 2 cups


  • 12 ounces shelled, cooked, and cooled edamame, about 2 cups, recipe follows
  • 1/4 cup diced onion
  • 1/2 cup tightly packed fresh cilantro or parsley leaves
  • 1 large garlic clove, sliced
  • 1/4 cup freshly squeezed lime or lemon juice
  • 1 tablespoon brown miso
  • 1 teaspoon kosher salt
  • 1 teaspoon red chili paste
  • 1/4 teaspoon freshly ground black pepper
  • 5 tablespoons olive oil


Place the edamame, onion, cilantro, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for 15 seconds. Stop to scrape down the sides of the bowl and process for another 15 to 20 seconds. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.

Basic Edamame:

  • 1 pound edamame, fresh or frozen, in or out of shell
  • 1/4 cup water
  • Kosher salt, optional

Place the edamame and water into a large microwave-safe bowl. Microwave on high for 4 to 6 minutes. Drain any excess water and serve as is or salted.

Yield: 4 servings

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