We’re almost completely settled into our new house, and our meals the last few weeks have looked more like a smorgasboard of food than actual dinners.
And I secretly love it and wish life was like this all the time.
Popsicles for breakfast? Cheese for dinner? Where do I sign up?!
My favorite night yet was an array of random bites. We had eggplant pizzas, bread and wine and cheese, pâté, and these roasted edamame beans. (I guess you could call it tapas. But at our house we call it: “we’re hungry and cranky and the game is on and this is all that’s left in our fridge.”)
Edamame, a soybean found in Japanese, Chinese, Korean, and Hawaii cuisine, is typically steamed and sprinkled with sea salt, but I found a recipe I’d saved that roasted the beans with olive oil, basil, chili powder, onion salt, cumin, and paprika.
I had a couple of bags in the freezer, so I doubled the recipe, microwaved them for a few minutes to thaw them, and popped them out of their shell when they cooled. Dry them off and combine them with the oil and seasonings and bake them for about 15 minutes. After baking, their texture is not necessarily crispy, but they absorb the flavors beautifully and would be great addition to any meal or as a mid-day snack!
- 1 tbsp olive oil
- 1⁄2 tsp dried basil, crushed
- 1 tsp chili powder
- 1⁄2 tsp onion salt
- 1⁄2 tsp ground cumin
- 1⁄4 tsp paprika
- 1⁄4 tsp black pepper
- 2 (10 ounce) packaged ready-to-eat soybeans, thawed if using the frozen variety (fresh or frozen, edamame)
- Preheat oven to 375°F.
- In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper. Drizzle mixture over soybeans and toss to coat well. Arrange beans in a single layer in a shallow baking dish. Roast, uncovered, for 12 to 15 minutes, stirring once, until soybeans begin to brown.
- Serve hot as a vegetable side dish or cooled as a snack.