I Am Missing Summer Saute Vegetables

Today was such a depressing rainy day. The skies loaded with white snow clouds and wind. Yuck! I was missing summer today. I miss the warm sun on my face. For dinner, I threw together in a sauté pan heated up with olive oil some of my favorite vegetables; white corn, Edamame, zucchini that I grated from the weekend trips to the farmer’s market, and mushrooms. Added some fresh herbs that were on sale this week dill and curly parsley. I imagine Thyme would be wonderful too if wanted to change up on the herbs, even Rosemary. Hmmm! The flavors were so fresh and crisp just like coming home from the farmer’s market and having a barbeque with all these fresh vegetables. You would have never known the vegetables I made tonight were frozen. This dish was so simple and easy to make. Enjoy!

I Am Missing Summer Sautéed Vegetables
Created on January 12, 2013

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1 cup of frozen organic white corn
1 cup of frozen Edamame
2 cups of grated Zucchini (I had some frozen from the summer) thawed and drained well
8 button mushrooms, cleaned and sliced
2 tablespoons of olive oil
¼ cup of fresh dill and curly parsley chopped well
1 teaspoon of onion salt (optional – can use kosher salt instead)
Fresh cracked pepper to taste

Sauté all the vegetables in a large 10” pan with olive oil for a good 5 to 10 minutes until the mushrooms are a little bit browned and the frozen vegetables are cooked all the way through. Sprinkle with fresh chopped herbs and season with onion salt or kosher salt and fresh cracked pepper. Serve hot!

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Edamame Cherry Chicken Sausage Dish

I think I am just nuts about farmer markets. I love the one near my apartment. The market has several organic meat vendors that offer a diversity of meat such as different flavor sausages and cuts of meat. You can purchase, sample, and question the vendors to your hearts content about how they process their sausages and their meats. I just love the tart cherry chicken sausage that I purchase from one of the vendors just absolutely amazing. I threw some things together and came up with this fast and easy dish that is just loaded with some simple summer flavors.

Edamame Cherry Sausage Dish, created 06/13/11

Edamame Cherry Chicken Sausage Dish

1 lb. of Tart Cherry Sausage (or any flavor sausage that you like), meat taken out of the casing
1-1/2 cups of shelled Edamame (or any bean you like – i.e. Lima Bean, Green Bean)
3 medium tomatoes, seeded and chopped
1 medium onion, half mooned sliced
½ small green cabbage rough chopped
1 can of organic black beans, rinsed and drained (or pink, cranberry bean)
Salt/Pepper to taste
2 tablespoons of olive oil
Cooked Quinoa or another type of healthy grain

In a 10” sauté pan, heat up the olive oil over medium high heat and add the sliced onions and green cabbage. Season with salt and pepper and continuing to cook until the onions and cabbage is soft. Add the crumbled sausage to the mixture and cook until sausage is done about 7 to 10 minutes. Add the Edamame, black beans and tomatoes until heated thoroughly. Serve over cooked quinoa. Enjoy!

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Edamame, Black Bean Corn Salad

Hello fans! It has been awhile since I have done any serious cooking. Looking back at my food diaries and notes, I think my last post was January 17th. For that I apologize and I have missed cooking, creating new recipes to add to my lifelong commitment of eating and making healthy food choices. I created this dish to eat for lunch or dinner to go with a nice green/herb salad with simple vinaigrette dressing. The flavors in this bean salad go very well together and it is a perfect dish to bring to a picnic barbeque or to simply grab a bite to eat when on the run. Enjoy!

Edamame, Black Bean, Corn Salad created 06/10/11

Edamame Black Bean Corn Salad

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1 can organic black beans rinsed and drained

¾ cup fresh corn cut from the cob or frozen organic corn thawed

1-1/2 to 2 cups shelled edamame thawed

½ cup red onion finely diced (optional)

1 pint or 2 cups of your favorite salsa (I used my own salsa that I canned from my garden last summer)

2 tomatoes diced, with seeds

3 tablespoons good quality olive oil

2 teaspoons ground cumin

½ cup chopped fresh cilantro

¼ cup chopped fresh parsley

Combine all the ingredients together in a large bowl and refrigerate for a few hours to give the flavors a chance to marry.  Eat alone or with a salad – serves 4-5 people.

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Quinoa Edamame Feta Salad

I have fallen in love with the Edamame Bean. I think it is the best thing food has to offer these days along with the whole grain Quinoa. I saw this recipe in an email I received from the Diabetic Living and I thought what an excellent combination for a salad. Along with feta cheese and my homemade basil Pesto that I made from the basil I grew in my garden, what could be better? For a workshop demonstration that I did last October, this recipe was so simple, easy and the results were just amazing. Everyone who attended the diabetes workshop loved it!

Quinoa Edamame Feta Salad, created October 28, 2010
Serves: About 6- 1-1/4 cup servings

Quinoa Edamame Feta Salad

2 cups of water
1 cup Quinoa
¼ cup lemon juice
3 tablespoons basil Pesto
2 cups fresh or thawed frozen shelled Edamame
2 cups cherry tomatoes – cut up
1/3 cup crumbled Feta Cheese
1/3 cup thinly sliced green onions
2 tablespoons minced fresh parsley
¼-teaspoon (4 to 5 cracks) fresh black pepper

In a medium saucepan, bring the water to a boil. Add Quinoa. Bring water back to a boil, reduce heat, simmer for about 20 minutes and all the water is absorbed. Remove from heat and fluff Quinoa in a bowl. In a small bowl, whisk together lemon juice and pesto. Set aside. Add thawed Edamame, thinly sliced green onions, minced parsley, pepper, feta cheese, tomatoes. Add the whisked lemon juice and pesto. Toss gently until all the food is combined

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Edamame Cranberry Feta Salad

Summertime means fresh berries, fresh produce, hot sunny weather, beaches, and salads. This particular recipe I found in a Vegetarian Times magazine and fell in love with the flavors and the simplicity of how fast and easy the salad was to make. I did not have to tweak anything, the salad is perfect the way it is. Edamame (pronounced Ed A Ma Me) is a soy bean. Absolutely delicious steamed and sprinkled with a little salt, or boiled for 5 minutes in boiling water and then put in a salad or soup. The cranberries in this recipe give the salad a sweet flavor and the pairing with Feta cheese is excellent. The best part it is that the recipe takes about 15 minutes to make and then you can go play.

Edamame Cranberry Feta Salad, created 06/19/2010

(2) 12 or 16 ounce bags frozen shelled Edamame
1 cup dried cranberries
½ cup fresh basil, cut into very thin strips and then halved
4 tablespoons of olive oil
Fresh cracked pepper to taste
1 cup crumbled Feta Cheese

Cook the Edamame in boiling salted water for about 5 minutes. Drain and rinse under cold water to stop the cooking process and pat dry with paper towels. You want to make sure the Edamame is dry so the salad is not soggy.

Toss Edamame with cranberries, basil, olive oil and pepper in a pretty bowl. Gently stir in the crumbled feta cheese. Serve the salad chilled or at room temperature.

Serves 8 people – Enjoy!

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