Tuesday, May 21, 2019

Edamame with Kale and Shiitake Mushroom (No Added Fat)

For dinner tonight, I got a waterless dish going by putting, in this order, a chopped clove of garlic, 1/8 cup onion cut into approximately 1/4" thick half moon slices, a half dozen kale leaves roughly hand torn from the stem into approximately 1" squares, and 1 cup of frozen shelled edamame into a small Saladmaster stock pan. I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 12 minutes, then opened the pan, mixed in 1/4 cup crushed tomato, a bit of salt and kala namak (pink salt), freshly ground black pepper, Italian seasoning, and cumin. I covered and continued to cook on low, and a little lemon juice.

In parallel, I had sauteed on a cast iron pan with no oil 4 large shiitake mushrooms and half moon slices of onion. I mixed this into the main course before serving.

I also made corn -on-the-cob (for the family) and -off-the-cob for me, including jerk seasoning, salt, and lemon juice. Brown rice completed the meal.

The main course was surprisingly good. The lemon and tomato really brought the edamame alive.

Ideas for the future

I should use edamame more often in my dishes. I wonder what air fried edamame might be like.

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