chesapeake soy cakes; edamames and orzo

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At 8/10/2003, you wrote:

>Message: 2

> Sat, 9 Aug 2003

> neejl63

>

> Can you substitue frozen edamames for the dry soy beans in this recipe?

 

 

I wouldn't. Frozen edamames are fresh green soy beans; dried soy are beige and

starchy. Are you looking for recipes to use green soy beans?

 

If you want to make a bean pattie or fritter, substitute or find a recipe that

uses starchier beans like chickpeas, navy beans, black eyed peas.

 

 

here's a pasta salad with edamames that's very good

 

 

* Exported from MasterCook *

 

Orzo with Edamame in Gremolata ~7pts

 

Recipe By :KP Slimmer Meals (2002) Hanneman

Serving Size : 2 Preparation Time :0:00

Categories : KPSlim2 Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup orzo

2/3 cup green soybeans (edamame)

(shelled frozen partially cooked)

GREMOLATA:

1/3 cup mixed fresh herbs -- chopped

2 large garlic cloves -- smashed

2 teaspoons lemon zest -- strands

2 tablespoons lemon juice or broth or pasta water -- or more if needed

1/2 teaspoon extra virgin olive oil

salt

freshly ground pepper -- to taste

 

1. Bring water to a rolling boil in a large pot. Add a pinch of salt or Mrs.

Dash. Add the frozen

edamame; stir. When the water begins to boil, add the orzo. Cook for 5 to 6

minutes -- but check

the suggested cooking times on the product labels. These instructions assume

that the orzo and

beans cook in same amount of time. When the orzo is done, drain and rinse under

tepid tap

water. Set aside to drain.

 

2. In the mean time place the pre-chopped herbs in a small chopper. Add all

other ingredients for

the gremolata and process for 1 or 2 minutes, until every thing looks finely

chopped. You may if

you prefer chop the herbs by hand and then manually mix all the ingredients.

 

3. Transfer the orzo and beans to a serving bowl. Toss it well with the

gremolata, and serve.

 

Per Serving: Calories 350 (21% from fat); 8g Total Fat; 5g Fiber; 0 cholesterol

(7 WW POINTS)

 

Variation:

- Garnish with some pine nuts

- Serve with freshly grated Parmigiano Reggiano

- Combine the zest from an orange, lime and lemon

 

 

 

Description:

" Two rave reviews! "

Source:

" Recipe by Eruna Schultheiss (eruna) Copyright 2002 by TAOM, Inc "

S(Contact):

" http://home.earthlink.net/~kitpath/ "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 350 Calories; 8g Fat (19.8% calories from

fat); 19g

Protein; 53g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 20mg Sodium.

Exchanges: 3 1/2

Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat.

 

NOTES : ERUNA 2002/05/31: The edamame beans in this orzo dish give you the

option to serve it as

a quick lunch - just adding a simple tomato salad could be enough. Or serve as a

nice presenting

side dish as part of a bigger meal. Traditionally gremolata is made with

flat-leaf parsley. Today

I used what I found in my garden: such as chives, parsley, tarragon, oregano,

salad burnet,

thyme, sage. Feel free to experiment. PAT 2002/07/02: We used mostly basil;

adding some oregano,

lemon thyme, marjoram and dill for a heady blend. We toned down the lemon by

using pasta water to

bind the sauce. We added tomato and served the dish with a bit of grilled fish.

Serve as a light

meal with tomato sandwich, crostini, or filling for a tomato shell salad; good

choice for a buffet.

 

Nutr. Assoc. : 0 3594 0 0 4164 0 0 1582 0 0 0