Recipes 8/22 & 8/23

By admin|August 21, 2012|Information

Garlic Teriyaki Edamame

1/4 C water

3 cloves garlic, minced

1 (16 oz) package edamame in the pod

1/4 C teriyaki sauce

2 Tbls brown sugar

2 Tbls rice vinegar

1 Tbls sesame oil

2 Tbls sesame seeds

Bring the water and garlic to a boil in a saucepan over high heat. Stir in the edamame, and cook until the edamame are hot, and the liquid has nearly evaporated, about 5 minutes. Reduce the heat to medium-high and stir in the teriyaki sauce, brown sugar, vinegar, and sesame oil. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. Sprinkle with sesame seeds to serve.


Fresh Edamame Vegetable Salad

2 C shelled edamame beans (frozen and thawed are fine)

1 C chopped cucumber (peeled or not, it’s up to you)

2 Tbls minced or chopped green bell peppers (or more to taste, I’m not fond of green bell pepper)

1/4 C chopped red bell pepper

1/4 C yellow bell pepper

2 Tbls minced onions

1 scallion, chopped

1/2 C diced celery

1/2 C sliced fresh mushrooms

1/2-1 C chopped or diced fresh broccoli or 1/2-1 C cauliflower or 1/2-1 C zucchini or 1/2-1 C carrots or 1/2-1 C baby asparagus, etc,your choice 


2 Tbls vinegar 

1/4 tsp balsamic vinegar (optional)

3 Tbls vegetable oil

2 tsp soy sauce

2 tsp lemon juice

2 tsp dill weed

2 Tbls sesame seeds

Combine the vegetables. Whisk together dressing ingredients. Combine vegetables and dressing well, and chill in refrigerator for at least 30 minutes before serving. (From

Roasted Eggplant & Chickpea Soup

2 medium eggplants (about 1 1/2 pounds

total), peeled and cut into 1-inch pieces

1 small yellow onion, diced medium

2 garlic cloves, unpeeled

6 tsp extra-virgin olive oil

Coarse salt and ground pepper

1 can (15.5 ounces) chickpeas, rinsed,

drained, and patted dry

4 C low-sodium chicken broth or water

Fresh oregano (optional)

Plain yogurt (optional)

Preheat oven to 400 degrees. In a large bowl, toss together eggplant, onion, garlic, and 4 teaspoons of the olive oil; season with salt and pepper. Arrange in a single layer in a roasting pan or rimmed baking sheet, leaving a wide strip of empty space at one end. In bowl, toss chickpeas with remaining 2 teaspoons olive oil. Transfer to empty space on sheet. Roast until eggplant is golden and cooked through and chickpeas are slightly crunchy, about 35 minutes.

Set chickpeas aside. Peel garlic and add to a medium pot, along with eggplant, onion, and broth. Bring mixture to a simmer over medium-high. With a potato masher or back of a wooden spoon, mash some eggplant until soup is thick and chunky. Stir in chickpeas and season to taste with salt and pepper. To serve, top with fresh oregano and plain yogurt, if desired. (From

Scrambled Eggs w/ Tomatillos

Olive oil

1/2 pound tomatillos, papery husks removed and discarded, rinsed, roughly chopped

1/3 C chopped onion

1 fresh or canned jalapeno chile pepper, minced (more or less depending on how hot the pepper is, and how much heat you want)

Splash of lemon or lime juice

4 to 6 eggs

Salt and pepper

Some chopped fresh cilantro for garnish

Heat a tablespoon of oil in a medium-sized skillet on medium heat. Add the chopped tomatillos, onion, jalapeño chile pepper, and a small squeeze of lemon or lime juice. Cook on medium to medium-low heat (you want to gently cook, not brown) for about 5 minutes, stirring occasionally, until the onions have softened, and the tomatillos are no longer bright green.

Add the eggs directly to the pan (no need to whisk first). Break up the yolks with your stirring spoon. Cook gently, stirring and scraping the bottom of the pan with a wooden spoon. Salt and pepper to taste. Remove from heat when the eggs begin to set, but are still moist, about 3 minutes. Serve immediately. Sprinkle on cilantro for garnish. *Can also be served over refried beans and tortillas* (Thanks to B.O.G. member Lindy Davidson for forwarding this recipe From

Mashed Turnips

Kosher salt, as needed

1 lb turnips, peeled and cut into a large


2 to 3 Tbls butter

1 tsp sugar

1/4 tsp ground pepper

Bring a large pot of salted water to a boil over high heat. When boiling, add turnips, cooking until tender, about 20 to 30 minutes (Use a knife to check the tenderness of the turnips.).

Drain water from turnips, adding turnips back into pot. Add butter, sugar, pepper and salt. Mash the turnips with butter and seasonings using a potato masher, until reaching a desired consistency. Taste, adjust seasonings, and serve. (From

Roasted Beets w/ Balsamic Glaze

2 pounds red beets, medium sized, scrubbed clean, green tops removed

Olive oil


1/2 C balsamic vinegar

2 tsp sugar

1 tsp grated orange zest

Freshly ground black pepper

Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.

While the beets are cooling, prepare the balsamic glaze. In a small, shallow sauté pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.

After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.

Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.

Garnish with a little orange zest to serve.

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