Kerala-Style Edamame Curry

Kerala-Style Edamame Curry
Serves 6

1 tbsp anise seeds or fennel seeds
1 tbsp brown mustard seeds
oil
1 large onion, chopped
4 cups low-sodium vegetable broth
1 can light coconut milk
1 larger butternut squash, diced
1 larger head cauliflower, cut into bite-sized pieces
2 tbsp minced fresh ginger
2 tsp ground turmeric
1 Tbs cumin
1 Tbs curry powder
salt and peepper
16oz frozen shelled edamame
sriracha, to taste
6 tbsp unsweetened flaked or shredded coconut
1/2 cup chopped cilantro

1. Heat anise/fennel, and mustard in a large pot with some oil. Once the seeds start popping, add chopped onion and saute 6 minutes or until golden. Add the garlic/ginger and fry for another minute.
Add 1 cup broth, stirring the bottom of the saucepan to lift off any brown bits, then add remaining 3 cups broth and coconut milk. Stir in squash, cauliflower, turmeric, curry, cumin, and salt/pepper.  Bring mixture to a boil.  Reduce heat to low and simmer, uncovered, 25 minutes.  Add edamame and cook 5 or 10 minutes more.  Add sriracha/hot sauce and salt to taste.

Meanwhile, toast coconut in a small skillet over medium heat for 3-4 minutes or until browned and fragrant.  Set aside.
Once stew is all cooked, stir in cilantro, sriracha, and some slurry if desired to thicken. Serve over rice.

Beef and Edamame Soba Noodles

Hoisin Beef & Edamame Noodles

12 ounces soba noodles or whole-wheat spaghetti
2 limes juice
3 tablespoons hoisin sauce
1-2 teaspoons chile-garlic sauce
1 teaspoon cornstarch
2 teaspoons toasted sesame oil
16 ounces flank steak thinly sliced
1 red bell pepper thinly sliced
1.5 cups frozen shelled edamame thawed
1 small head broccoli
1 tablespoon minced fresh ginger
1/2 cup chopped fresh cilantro

Bring a large pot of water to a boil. Add soba noodles (or spaghetti) and
cook, stirring occasionally, until the noodles are just tender, 6 to 8
minutes or according to package directions. Drain.
Meanwhile, whisk lime juice, hoisin sauce and chile-garlic sauce to taste
with cornstarch in a small bowl.
Heat oil in a large skillet over medium-high heat. Add steak and cook,
stirring occasionally, until just cooked through, about 2 minutes.
Transfer the steak to a plate using tongs. Add bell pepper to the juices
in the pan and cook, stirring, for 1 minute. Add edamame and cook until
heated through, about 2 minutes. Add ginger and cook, stirring, until
fragrant, about 30 seconds. Stir the sauce mixture and add to the pan
along with the beef and any accumulated juices. Cook, stirring, until the
sauce is thickened, about 1 minute. Remove from the heat. Add the
noodles; toss to coat. Top with cilantro.

Spicy Soba with Edamame

Oh cold weather...

Spicy Soba Noodles with Edamame
Makes 4 servings

For sauce
~1/3 cup water
~1/3 cup soy sauce
4-6 teaspoons Korean chile paste
1 Tbs regular chile paste
1 chile pepper, minced
1 tablespoon brown sugar

For noodles
3 tablespoons sesame seeds
2 tablespoons minced ginger
1 tablespoon minced garlic
10 oz sliced mushrooms, shiitake or cremini
1 large Napa cabbage, sliced
6 scallions, thinly sliced
12 ounces soba
2 cups shelled frozen edamame (about 8oz)
Cornstarch slurry, if needed

Make the sauce. Mix in as much Korean chile paste as the liquid will
allow.

In a very large skillet, sauté ginger and garlic until fragrant. Add
shiitakes and sauté, stirring frequently, until tender and starting to
brown, about 6 minutes. Add cabbage and scallion whites and cook,
stirring occasionally, until cabbage is crisp-tender. Add sauce and
simmer 2 minutes.

While cabbage is cooking, cook soba and edamame together in a pasta pot
of boiling salted water until noodles are just tender, about 6 minutes.
Rinse the soba afterwards with cold water.

Mix everything together, adding the scallion whites and toasted sesame
seeds or sesame oil. If the sauce is a bit soupy, thicken with cornstarch
slurry.

Somewhat Fusioned Risotto

Risotto with Edamame and Mushrooms

1oz Dried Mushrooms
2 cups hot water

3 cups chicken stock
2 shallots, fine chop
1 clove garlic, minced
2T butter + 2T Olive oil
Zest of 1/2 Lemon
1.5 cups Arborio Rice
1 cup white wine

~4oz Arugula, chopped. (Whole if baby arugula)
1 package Edamame, cooked
Juice of 1/2 lemon
Salt, Pepper
Parsley
Parmesan

Bring mushrooms and water to a boil, and steep off the heat for 10 minutes. Remove mushrooms and roughly chop. Pour the liquid into a pot with the stock, and keep hot.
Make risotto with next ingredients, until it needs maybe 1 more ladle of liquid.
Add edamame and mushrooms, and mix.
After a few minutes, add arugula and stir until it wilts. Finish with parsley and parmesan.