tag:blogger.com,1999:blog-189376520673291654.post4461649287668558811..comments2023-03-30T04:10:13.669-04:00Comments on Ten dinners?: Jhttp://www.blogger.com/profile/10687983572994675663noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-189376520673291654.post-20198367162730870102008-05-20T14:50:00.000-04:002008-05-20T14:50:00.000-04:00Egyptian Edamame Stew – M & J (Inspired by Eating ...Egyptian Edamame Stew – M & J (Inspired by Eating Well)<BR/>Serves 4-5<BR/><BR/>1 lb frozen shelled edamame, thawed<BR/>1 T extra virgin olive oil<BR/>1 large onion, chopped<BR/>1 large zucchini, diced<BR/>2 T minced garlic<BR/>2 t ground cumin<BR/>1 t ground coriander<BR/>⅛ t cayenne pepper, plus more to taste<BR/>1 28-oz can diced tomatoes<BR/>⅓ cup golden raisins<BR/>¼ cup chopped fresh cilantro <BR/>1 T lemon juice<BR/>Sugar, sprinkle to taste<BR/><BR/>Greek yogurt<BR/>Whole wheat cous cous<BR/><BR/>Bring a large saucepan of water to a boil. Cook the edamame for 4-5 minutes or until tender. Make sure they are well cooked, not at all hard. Drain.<BR/> <BR/>Heat the olive oil in a large skillet over medium heat and add onion. Cook, stirring occasionally, until onion is starting to soften, about 3 minutes. Add zucchini and cook until onions are just beginning to brown, about 3 more minutes. Add garlic, cumin, coriander, and cayenne and cook, stirring, until fragrant about 30 seconds. Stir in tomatoes and raisins and bring to a boil. Reduce to a simmer and cook, uncovered, until slightly reduced, about 5 minutes.<BR/><BR/>Stir in edamame and cook until heated through, about 2 minutes. Remove from heat and stir in cilantro and lemon. Taste and sprinkle with sugar to taste.<BR/><BR/>Serve over whole wheat cous cous, topped with Greek yogurt.Jhttps://www.blogger.com/profile/10687983572994675663noreply@blogger.com