Edamame

I love Edamame more and more. If you don't know, edamame is soy beans and my stores carry it in the freezer section by peas and carrots! It's very good for you and easy to work into a lot of different recipes. This one was pretty dog gone tasty! We had it with a pork loin, and for several meals after that. Makes a lot!

MEXICAN BEAN SALAD (with Edamame)

1 15oz can black beans, rinsed and drained
1 15 oz can light kidney beans, rinsed and drained
1 to 2 cups frozen edamame beans, cooked minimum time - rinsed
1 green pepper, chopped
1 red bell pepper, chopped
1 10 oz pkg frozen corn kernels, thawed
1 small red onion, sliced thin
1/2 cup canola oil
1/ cup red wine vinegar
3 Tbsp fresh lime juice
1 Tbsp fresh lemon juice
2 Tbsp white sugar
1/2 tsp salt
2 cloves garlic, crushed
1/2 cup chopped fresh cilantro
1 tsp ground cumin
1/2 tsp ground black pepper
1 dash Tabasco sauce
1/2 tsp chili powder

In a large bowl combine beans, bell peppers, corn and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime and lemon juice till combined. Stir in sugar, salt, garlic, cilantro, cumin and black pepper. Season to taste with hot sauce and chili powder; add more cumin, salt and pepper if needed.

Pour dressing over veggies and mix well. Chill thoroughly and serve cold.

Another Crescent Roll Discovery!

What's not to like about crescent rolls? Some of the best desserts I make include them. Last night when my husband made soup for supper, I thought about a bread at the very last minute. I grabbed a can of the crescent rolls that are seamless out of the fridge. This was the first time I bought that kind. On the side of the tube was this recipe, and as luck would have it I had all the ingredients. Well let me tell you, they were fantastic! I will make these for brunch sometime soon.

Crescent Bacon-Cheese Tartlets

Prep Time: 20 Min

Total Time: 45 Min

Makes: 12

INGREDIENTS:

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet (love the seamless dough!)

1/3 cup shredded Swiss cheese

1/4 cup chopped cooked bacon

1 tablespoon chopped green onion (1 medium)

1 egg

3 tablespoons whipping cream (or half & half)

DIRECTIONS:

• Heat oven to 375°F.
• If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.
• Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.
• Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.

Soup-ER!

Minestrone Soup

Recipe courtesy Ellie Krieger for Food Network Magazine

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

30 min

Level:

Easy

Serves:

6 servings

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 1 large carrot, diced
• 1/3 pound green beans, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Kosher salt and freshly ground pepper
• 1 28-ounce can no-salt-added diced tomatoes
• 1 14-ounce can crushed tomatoes
• 6 cups low-sodium chicken broth
• 1 15-ounce can low-sodium kidney beans, drained and rinsed
• cup elbow pasta
• 1/3 cup finely grated parmesan cheese
• 2 tablespoons chopped fresh basil

Directions

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.

Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

Per serving (2 cups): Calories 260; Fat 8 g (Saturated 2 g); Cholesterol 5 mg; Sodium 560 mg; Carbohydrate 37 g; Fiber 10 g; Protein 15 g

Photograph by Andrew Mccaul

Printed from FoodNetwork.com on Wed Jan 19 2011

© 2011 Television Food Network, G.P. All Rights Reserved