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Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain.
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Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the onions are starting to brown, about 3 minutes more. Add garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cook until slightly reduced, about 5 minutes.
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Stir in the edamame and cook until heated through, about 2 minutes more. Remove from the heat and stir in cilantro (or mint) and lemon juice.
Tips
Tip: Edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the “pods.” For this recipe, you’ll need the shelled edamame. One 10-ounce bag contains about 2 cups of shelled beans.
,
, Sauteed,Chicken
, Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain. Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the
, http://www.edamam.com/ontologies/edamam.owl#recipe_c62981526dc8a303e32de86e0b370896
, 4
,
, Sugar-Conscious,Egg-Free,Peanut-Free,Tree-Nut-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Sulfite-Free
, Wheat,Sulfites,FODMAP
, Ingredients:
- 1½ teaspoons olive oil
- 6 ounces roasted chicken breast cuts, such as Oscar Mayer® brand
- 1 cup frozen sweet soybeans (edamame), thawed
- 1 cup chopped celery
- Âľ cup chopped green sweet pepper
- 2 cups cherry tomatoes, quartered
- ÂĽ cup thinly sliced green onions
- 3 tablespoons light Italian vinaigrette salad dressing, such as Wishbone® brand
- 4 cups fresh baby spinach
- 1 ounce baked pita crisps, such as Stacy's® brand, broken
- 2 tablespoons finely shredded Parmesan cheese
- â…› teaspoon freshly ground black pepper
,
, Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain. Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the onions are starting to brown, about 3 minutes more. Add garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cook until slightly reduced, about 5 minutes. Stir in the edamame and cook until heated through, about 2 minutes more. Remove from the heat and stir in cilantro (or mint) and lemon juice. Tips Tip: Edamame are found in the natural-foods freezer section of large supermarkets and natural-foods stores, sold both in and out of the “pods.” For this recipe, you’ll need the shelled edamame. One 10-ounce bag contains about 2 cups of shelled beans.
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