Edamame (Soy) Succotash with P. Allen Smith

I have tons of stories to share with you about my day at #Bean2Blog with P. Allen Smith and The Arkansas Soybean Promotion Board at Smith’s amazing Moss Mountain Farm, but I just had to first share this oh-so-tasty edamame succotash that we were served at lunch during the event.  It is beyond easy and makes an attractive side dish (or main if you prefer) on your dinner plate.  I can't wait for you to try it .  Be sure to let me know what you think.  I just know you will love it like I do.

Soy Succotash
P. Allen Smith
from A Taste of Soy

2 cups edamame, cooked and drained
2 cups cherry tomatoes
1 cup corn, drained
1/4 cup red onion, diced
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cayenne
2 teaspoons soybean oil

Heat oil in a frying pan over medium heat.  Add additional ingredients and cook for approximately 2 minutes, heating through.  Serve warm or at room temperature.

My variations:  Replace 1/4-1/2 teaspoon ground chipotle pepper for the cayenne.  Add in in 1/4 – 1/2 cup chopped cilantro.  Add in 1/2 of a jalapeno, minced.  Use roasted corn from the cob or frozen whole kernel corn for the canned corn.  You can choose to add in any or all of these.

This succotash can be prepared ahead of time and reheated just before serving.  It also makes a delicious filling  for summer tomatoes or as a topping for grilled meats.

You may also be interested in:
Edamame and Soba Noodle Stir Fry
Edamame Hummus
Pasta with Pancetta, Peas and Edamame
Edamame Salad

Linked to:
Arkansas Women Bloggers
Full Plate Thursday

 

Baby Artichokes

 

It’s not often that I can get baby artichokes at the market, but when I can, I jump on them assuming the price is even remotely within the realm of possibility.  While browsing the produce aisles at Fresh Market on Saturday, I spotted these and promptly  added them to the basket.  I was excited!

 

Baby artichokes should still be nice and green with compact heads and tight outer leaves.  How you trim them depends upon how you intend to use them.

 

If I am grilling them, I simply remove the first round of outer leaves, re-trim the stems slightly and cut the artichokes in half.  If I am roasting or boiling them, I usually remove more of the outer leaves until I reach the lighter green center.  I cut off the very tip and immediately immerse them in cold water to which I have added about 1/4 cup lemon juice.  We usually prefer to grill or roast them.

 

Grilled Baby Artichokes

 

10-12 baby artichokes
1 – 2 lemons, halved
1/4 cup olive oil
2 Tablespoons minced garlic
salt, to taste

Cut the artichokes in half lengthwise.  Rub the cut surfaces with half of the lemon as soon as they are cut or they will discolor; place in a bowl and drizzle with the olive oil and sprinkle with the minced garlic.  Coat well.  Sprinkle with salt.

 

Place them cut side down on the grill at medium-high heat.  Grill until the outer edges are browned and the bases are tender, turning once.

 

Remove to a serving platter and drizzle with juice from the remaining lemon half (halves).  The amount of lemon juice and salt is a personal preference.

 

Serve as is or with a mixture of mayonnaise, Dijon mustard, minced fresh dill, salt and pepper.  Mix this according to your personal preference.  Additional lemon juice may be added if desired.

 

These can be cooked under the broiler if you prefer.

 

Allow 2-3 artichokes per person

Adapted from Saveur #118

 

 

Roasted Baby Artichokes

 

10-12 baby artichokes
1 – 2 lemons, cut in half
1/4 cup olive oil
3 Tablespoons balsamic vinegar (white if you can get it)
1-2 teaspoons kosher salt
freshly cracked black pepper
1-2 Tablespoons minced garlic
Freshly grated Parmesan or Parmigiano-Reggiano
Chopped Italian parley garnish

Prepare the artichokes by removing the outer leaves (may remove 2-3 layers); trim the stems by removing the outer layer with a vegetable peeler.  Cut a thin slice from the stem ends.  Cut off 1’3 of the top of the artichoke and then split in half lengthwise.  Rub the cut sides with the lemon.

 

Mix together the olive oil, vinegar, salt, pepper and garlic.  Place the artichoke halves cut-side up in a roasting pan.  Drizzle with the olive oil-vinegar mixture.

 

Roast in a preheated 400 degree oven for 20-25 minutes until tender.

 

Top with the grated cheese and parsley before serving, allowing 2-3 artichokes per person.

Adapted from Guy Fieri, Guy’s Big Bite.

 

Edamame and Soba Noodle Stir Fry

In a few days I will join approximately twenty other bloggers from across the state of Arkansas at Bean2Blog 2013 sponsored by The Arkansas Soybean Promotion Board and P. Allen Smith at Smith’s gorgeous Moss Mountain Farm.  I am excited to be seeing old friends and meeting up with new ones while learning about the production and economic impact of soybeans in our state and nation.

  

Soybeans are grown in 50 of Arkansas’ 75 counties.  Over 122 million bushels of soybeans were harvested last year at a value of approximately $1 billion.  Soybean meal is used extensively by  our livestock and poultry industries which helps make Arkansas 10th in the nation in terms of soybean production.

 

 

There are always bags of edamame, shelled and unshelled, in my freezer .  In enjoy seeking ways to use those in a variety of ways.  This stir fry is one of our favorites.  If you have difficulty locating the soba noodles (made from buckwheat), use linguine or other favorite pasta.  Quinoa and rice can also be used equally as well.

 

 

Edamame and Soba Noodle Stir Fry

 

Serves 4

1 boneless, skinless chicken breast sliced crosswise into 1/4-inch strips
1/4 cup cornstarch
2 cups cold water
2 teaspoons sesame oil (or sesame chili oil for more heat)
peanut oil
kosher salt
2 cups broccoli florets
2 carrots, julienned (approximately 1 1/2 cups)
1 1/2 cups shelled edamame
1/2 cup snow peas, cut on the bias into thirds
8 – 9 ounces soba noodles
2 cloves garlic, minced finely
1/2 jalapeno, finely chopped
1-inch ginger, peeled and finely grated
1/2 cup onion finely chopped
1 cup mushrooms, stemmed and julienned (canned are acceptable)
3 green onions, sliced on the bias
3 Tablespoons low-sodium soy sauce
2 – 3 Tablespoons mirin or rice wine vinegar
1/4 cup roasted, unsalted peanuts, coarsely chopped
1 1/2 Tablespoons toasted sesame seeds

Whisk together the cornstarch and water.  Add the chicken breast (beef or shrimp also work well) and refrigerate until ready to use.

Bring a large pot of salted water to a boil.  Add in the broccoli florets and blanch for approximately 3 minutes.  Remove broccoli and drain well on paper towels. 

 

Bring water back to a boil and add in the julienned carrots.  Blanch for 2-3 minutes; remove and drain well on paper toweling.


Blanch the edamame for approximately 2 minutes; drain well.

Bring water back to a boil, adding more if needed.  Add soba noodles, stirring once or twice to prevent sticking.  Cook until they are soft, approximately 3 minutes.  Strain and immediately  rinse with cold water.  Transfer back to the pot and toss the noodles with the sesame oil.

 

 

Add a small amount of peanut oil to a large sauté pan or wok.   Add in the drained chicken pieces and cook through but not dry.  Remove from pan and set aside.

 

 

Add more peanut oil to the pan, if needed.  Toss in the garlic, jalapeno, ginger and onion.  Cook over medium heat about 2 minutes.  Toss in the broccoli and carrots with 1/4 cup water.  Cook until the water has evaporated. 

 

 

If using fresh mushrooms, toss them in and cook for approximately 2-3 minutes or until softened.  Canned mushrooms need to be drained well and added with the edamame.

 

Toss in the edamame, snow peas and canned mushrooms (if using).  Cook for approximately 2-3 minutes.

Add in the soy sauce, mirin, chicken and 2 Tablespoons water.  Add in the cooked soba noodles, stirring well to combine and heated thoroughly.   Stir in the sliced green onions.

 

Transfer to a serving dish and garnish with the chopped peanuts and toasted sesame seeds.

Serve with wasabi and Chinese mustard, if desired.

 

#Bean2Blog #Arkansassoybean
Adapted from Food Network, Anne Burrell

Browned Butter Blueberry Oatmeal Muffins

 

 

These muffins would make a delicious addition to your Mother’s Day breakfast or brunch.  Oh heck, they’re just delicious any time of the year.  They are especially delicious if you can get your hands on some wild blueberries.  Since that’s not likely to happen around my parts, I just use fresh blueberries from the market or ones I manage to get picked myself from a local blueberry farm.  I have used frozen berries before, but I rinse them under cool water and dry thoroughly before adding them to the batter.

 

 

Your kiddos can easily make these for your Mother’s (or Father’s) Day breakfast in bed (although they may need a little grown-up assistance with the browned butter).  You do have breakfast in bed on your special day, don’t you?

 

 

Browned Butter Blueberry Oatmeal Muffins

 

 

Makes 12 muffins

 

1/2 cup unsalted butter, browned and cooled (start with 1 cup unsalted butter)1 cup plus 2 Tablespoons all-purpose flour
1 1/2 cups all purpose flour 1 1/2 tablespoons baking powder 1 teaspoon freshly grated ginger, optional
1/2 teaspoon  salt 1 cup whole milk 3/4 cup granulated sugar 1/4 cup light brown sugar1 teaspoon finely grated lemon zest 2 large eggs 1 1/2 cups blueberries, preferably wild but fresh or frozen will work

Melt butter over low heat in a stainless steel pan (not nonstick) over low heat until it has become liquefied. Turn the heat up to medium to brown the butter. Watch carefully to prevent the butter from burning. When it stops sputtering, strain the browned butter through cheesecloth or a coffee filter to remove any sediment. Allow to cool. You should have about 1/2 cup of butter remaining.

 

 

Preheat the oven to 375° and fill 12 muffin cups with paper liners.

 

 

If using frozen blueberries, rinse under cool water and dry thoroughly before using.  For all berries, toss lightly with 1/4 – 1/2 cup of flour and set aside.  This will prevent the berries from sinking to the bottom of the muffins.  Do not use artificial berries.

 

 

Whisk the batter rather than using a mixer.  Over mixing causes tough muffins.

 

 

In a large bowl, whisk the flour with the baking powder and salt. In a medium bowl, whisk the browned butter with the milk, both sugars, lemon zest and eggs. Add the wet ingredients to the dry ingredients and whisk just until combined.  Gently fold in the blueberries.

 

 

Do not mash the blueberries.  While they will taste fine, they just do not look as good.  The tart bite of the blueberry is what gives these muffins their unique taste.

 

 

Spoon the batter into the muffin cups and bake for 20 to 25 minutes, until the muffins are golden. Do not overfill the muffins or the muffins will be flat.  Let cool for 5 minutes. Unmold the muffins and let cool on a rack.

 

 

The muffins can be stored in an airtight container for up to 2 days. They freeze well.

 

 

Tip: Upon removing the muffins from the pan, prop the pan so that it is slanted while they cool.  This prevents the bottoms from becoming soggy.

 

Options:

Cinnamon Sugar-Dipped Muffins: Mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon.  In a small pan, melt 4 Tablespoons unsalted butter.  After muffins have cooled 5 minutes, dip the top of each muffin the the melted butter and then in the cinnamon-sugar mixture.

 

Lemon-Glazed Muffins:  Mix 1 teaspoon grated lemon zest and 1/2 cup sugar in a small bowl.  Bring 1/2 cup fresh lemon juice  and 1/4 cup sugar to a simmer over medium heat, stirring to dissolve the sugar.  Cook until the mixture is syrupy.  After the muffins have cooled 5 minutes, brush the top with the lemon glaze and dip in the lemon zest-sugar mixture.  (Freshly grated ginger can be substituted for the lemon zest.)

Adapted from multiple sources over multiple years.

Linked to:  Pink Saturday
Arkansas Women Bloggers
Full Plate Thursday

Old Fashioned Peanut Butter Cookies

 

The only Skippy Peanut Butter plant in the country is located in Little Rock, Arkansas.  Skippy, believe it or not, is the number one peanut butter in China and is second only to Jif in the United States.  I probably would have guessed Peter Pan, wouldn’t you? I’m a huge peanut butter fan, and I especially like the extra crunchy natural variety of Skippy which is what I used in these cookies.  However, you can use whatever peanut butter is your favorite.

According to several informal internet polls, chocolate chip cookies reign supreme as everyone’s favorite, followed closely by sugar cookies and the white chocolate chip macadamia nut variety.  While I would never turn one of those down, a good peanut butter cookie would be my first choice any day.

Old Fashioned Peanut Butter Cookies

1/2 cup unsalted butter
1/2 cup peanut butter (extra chunky for me)
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla11/4 cups all-purpose flour
3/4 teaspoon soda
1/4 teaspoon salt
1/2 cup roasted peanuts, roughly chopped
Granulated sugar

Cream the butter, peanut butter, sugars, egg and vanilla. Sift together the flour, soda and salt.  Blend the dry and creamed mixtures well.  Stir in the chopped, roasted nuts evenly throughout the dough.  Wrap the dough in plastic wrap and chill for two hours or more.

Break the dough into chunks large enough to make 1 to 1 1/2-inch balls.  Roll the balls in a bowl of granulated sugar.  Place 2-inches apart on an ungreased cookie sheet.  Press a crisscross pattern in the tops of the cookies with a fork.  Do not crowd the pan.

Bake for approximately 10-12 minutes in a preheated 350 degree oven.  Allow the cookies to cool slightly before removing from the pan to  a wire rack.  Store in a sealed container.

What’s your favorite homemade cookie?  I’d love to know your recipe.

Edamame Hummus

 

I am so excited to be going to Bean 2 Blog 2013 not only because I get to spend the day with some of my favorite Arkansas bloggers AND P. Allen Smith at his garden home, Moss Mountain Farm, but because I absolutely love promoting my home state.

Soybeans have a tremendous economic impact on Arkansas and the world.

 

Video Courtesy of The Arkansas Soybean Promotion Board 

 

When I start thinking about all of the products that contain soy, I am reminded of Bubba from Forrest Gump fame when he starts rattling off all of the ways he likes shrimp.   There’s: automotive oils/grease, cleaning products for the household, paints and stains, flooring, candles, furniture, inks and toners, hair care products, clothing, body lotions, fertilizers, perfumes, lip balms, pet products, and don’t forget about glitter sticks!  We’ve only just begun…

 

 

We drink soy milk at our house for the most part, eat edamame by the bagsful (shelled and unshelled, fresh, dried and roasted); soy sauce, tamari, tofu.  soynuts , hummus – you’ll always find those in the frig or pantry.

 

 

This edamame hummus recipe is spicier than most just because we like it that way.  You can adjust that to suit your taste, of course.  We also prefer our hummus a little bit on the chunky side.  If you like it creamier, blend a little longer and/or add a little water.  I also like that it uses silken tofu rather than tahini, but you can use tahini if you prefer.

Edamame Hummus

 

2 cups frozen shelled edamame, cooked in boiling water for about 4 minutes, drained and rinsed
1 cup silken tofu, drained well
1/4 – 1/2 teaspoon kosher salt
2-3 cloves smashed garlic
1/4 teaspoon white pepper
1/4 cup minced cilantro (or basil)
1/4 cup minced mint (or parsley)
1/4 – 1/3 cup freshly squeezed lemon juice
2 teaspoons ground cumin
1/4 teaspoon ground coriander
1 teaspoon ground ground chipotle chile pepper
2 teaspoons sesame chile oil
pita chips, pita bread or veggies for serving


Place all ingredients in a blender or food processor and blend to desired consistency.  Taste and adjust seasonings as desired remembering that the flavors will blend and strengthen as it sits in the refrigerator.  The hummus can be refrigerated for up to three days. 


I prefer to prepare it the night before or early the morning of serving.  Stir before serving.


This makes a super lunch box dish.

Katybug is 6–Birthday Love

You’ve met our precious Katybug before HERE.  It’s hard to believe (isn’t that always the case?) that she turns 6 years old this weekend.  That has happened way too fast for this Nana.


From this




To this

In the blink of an eye.

Her heart and soul are as sweet, gentle and kind as her smile.  She melts my heart.

Happy Birthday precious Katybug

Linked to: Pink Saturdays