Grace

Spicy Eggplant Chutney

November 28, 2019 by Grace Leave a Comment

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Spicy eggplant chutney is one of my favorite foods. Chutney is a condiment originating in India. Chutneys are found all over the world now, and include fruits and/or vegetables, and various spices.

My husband and I LOVE Indian food. The other day he had a day off from work, and decided to make this SPICY eggplant chutney. We have a Japanese eggplant plant that has been producing some pretty good eggplants. Therefore he made use of one of those along with an Italian eggplant and the result?

Delicious, spicy, savory, incredible eggplant (aubergine) chutney!

HOT HOT HOT SPICY SPICY SPICY

Ok, so the recipe for this chutney includes Bhut Jolokia, or Ghost Chilis. The picture above shows that we used dried Ghost Chilis from Melissa's. It states on the package that it is the hottest chile in the world!

The ghost chile is rated at more than 1 MILLION SHU's, or Scoville Heat Units. The Scoville Scale, which measures the pungency of chilies and peppers (based on the concentration of capsaicin), was invented by a pharmacologist named Wilbur Scoville. The higher on the Scoville scale a chile is, the HOTTER it is.

I can see that there are a couple of chilis that are higher on the Scoville scale, namely the Trinidad Scorpion and Carolina Reaper. But you know what? Doesn't matter, my point is that the Bhut Jolokia is HOT HOT HOT SPICY SPICY SPICY!

If that's not enough, we are also using a bit of a hot sauce called "The End," which my husband purchased on a trip to San Francisco. A shop called The Pepper Palace, located at Fisherman's Wharf, sells this product. I have linked to the item and to their site so you can check out their amazing hot sauces, if you are so inclined. 🙂

Spicy Eggplant Chutney The End Hot Sauce

This is part of their product description of The End: "You try a drop of The End. The searing pain felt across your tongue brings tears to your eyes. You cry out for water. The panic sets in." LOL

Long story short, if you use the sauce and the chiles called for in this recipe you are in for it. 🙂

No Worries!! Customize The Heat Level to Your Taste 🙂

I hope I haven't put anyone off by the hot hot hot spicy spicy spicy description. Please know that you can make this chutney as hot and spicy as you want or as mild as you like. 🙂 You can leave out the ghost chiles and The End sauce, vary the quantities of these items, or substitute other chiles and sauce that rank lower on the Scoville scale. Whatever you fancy, just know this chutney is delicious!

Some of the other flavorful ingredients include: mustard, cumin, and fenugreek seeds, oh so good for you turmeric, garlic, sugar, and apple cider vinegar.

Spicy Eggplant Chutney hot pepper paste and garlic

Doesn't this just look drool worthy? I urge you to try this out when you have a chance. Best served with some freshly made puppodums. Enjoy!

If you like Indian food you may also enjoy these dishes:

Keema do Pyaza

Indian Spiced Green Lentils

Indian Spiced Lentils With Onion Salad and rice in a bowl

Cheers!

Grace

Spicy Eggplant Chutney

STEVE STEWART

This HOT chutney is the perfect accompaniment to poppadoms! This amazing condiment contains some pretty hot peppers, but you can tone it down by using other peppers lower on the Scoville Scale. It's absolutely delicious!!

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Prep Time 10

Cook Time 25

Total Time 35

Course Condiment

Cuisine Indian

Servings people as a condiment

Ingredients

18 oz eggplant we used one Italian and one Japanese White
1 tablespoon salt
1 teaspoon mustard seeds
½ ts black pepper
4 cloves minced garlic
1 teaspoon cumin seeds
½ teaspoon fenugreek seeds
2 each Bhut Jolokia (Ghost Pepper) dried seed pods - leave out or reduce for a milder chutney
½ ts "The End" hot sauce by Pepper Palace, or your hot sauce of choice
1 ts hot chili powder
2 tablespoon vegetable oil
1 teaspoon turmeric
4 tablespoon apple cider vinegar
3 tablespoon brown sugar

Instructions

Slice and cube eggplant, place in a bowl and sprinkle salt over, mixing with hands to evenly cover. Leave for 5 mins. (Water droplets should appear on the surface of the eggplant). Wipe off salt and dry with a paper towel.
Dry fry over a high heat the cumin and mustard seeds for 30 seconds (seeds will pop and move around the pan as they release flavor)
Place the cumin, mustard & fenugreek seeds, black pepper, dried Bhut Jolokia and extra hot chili powder into a pestle and mortar (or I use a Jamie Oliver Flavor Shaker) and blend spices together
On a medium hot skillet add the vegetable oil and bring to heat, add the egg plant and simmer for 10 mins , mixing regularly to ensure it doesn’t stick to the skillet.
Add the garlic cloves and cook for another 5 mins mixing regularly then add the turmeric mixing all to ensure even coverage.
Mix the brown sugar, apple cider, hot sauce, and spice mix together in a bowl and pour into the skillet cooking for a another 3 minutes until most all of the liquid had dissolved.
Remove Skillet from heat and let cool before decanting to a mason jar and refrigerating or serve up immediately with poppadums.

Keyword Chutney, spicy condiment

Tried this recipe?Let us know how it was!

Belizean Hot Pepper Onion Sauce

October 25, 2019 by Grace 6 Comments

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make Belizean Hot Pepper Onion Sauce!

Minced onions, cilantro, vinegar, Scotch bonnets and allspice seeds in a mason jar with the lid next to it

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I just found my new FAVORITE condiment. Belizen Hot Pepper Onion Sauce!

Recently I relived our trip to Belize by cooking up some Belizean recipes. Eating the Belizean food took me back to Belize. I felt like I was visiting this amazing country just by sitting at my table and eating the food of Belize.

I made some Belizean Stewed Chicken, Rice and Beans and Stewed Beans. And the perfect condiment to go with them? Belizean Hot Pepper Onion Sauce. 🙂

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Salted Egg Fish Skins!

October 25, 2019 by Grace 2 Comments

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My dog Toby is my taste tester. Let's see which Salted Egg Fish Skin he likes the best...

He's too chill LOL

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Ok, so I first tried these DELISH snacks when I was sent them by @foodie_emilly (care of @asiansnackguy), my Instagram friend living in Singapore.

I can't tell you how excited I was to receive these snacks! Until I came across them on Instagram, I had never heard of salted egg, much less salted egg fish skins.

Taking my first bite of Salted Egg Fish Skin changed my life. 🙂

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Elvi's Kitchen's Delicious Coconut Curry Shrimp

October 23, 2019 by Grace Leave a Comment

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shrimp in a dark curry sauce with onions and garnished with cilantro in a gold rimmed bowl.

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Belizean cuisine has been influenced by so many diverse cultures. It truly is a melting pot. Some of these include Maya, Chinese, Lebanese, Mennonite, Carribean, British, East Indian, and Creole.

Located on the Caribbean Sea, it is obviously a place that is rich with delicious seafood...conch, spiny lobster, grouper, and shrimp to name but just a few.

The dish I would like to share with you is Coconut Curry Shrimp, and the recipe is from my Flavors of Belize cookbook, which I bought during a trip to Belize in 2013.

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Awesome Belizean Rice and Beans!

October 12, 2019 by Grace 14 Comments

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Belizean Rice and Beans is a staple in Belize. When visitors ask a Belizean what the national dish is, usually the response will be "Belizean rice and beans, stewed chicken, and potato salad." The other day I made some Stewed Beans. I used a pound of Camellia dried red kidney beans to make these Stewed Beans...and do you know what you have when you cook up a pound of dried beans? Enough food to feed an army!

I used some of my stewed beans to create a delicious rice and beans dish, a la Belizean style. In addition to the stewed beans, the ingredients include garlic, onion, cilantro, fresh thyme, coconut milk, chicken broth, rice, and seasonings. One seasoning I have used in this recipe is Goya Sazonador Total, which has become one of my favorite seasonings! Click here if you would like to purchase Goya Sazonador Total on Amazon.

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Belizean Stewed Beans

October 11, 2019 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link.

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A few years ago we visited Belize, and I am spending a little time revisiting that trip by sharing some photographs, food memories, and Belizean recipes. Consequently, my hope is that you might be inspired to visit this amazing place! I also hope that you will cook up some Belizean food in your kitchen so that you can explore Belize from your kitchen table.

https://www.instagram.com/p/B3UdPK9Fj92/?utm_source=ig_web_copy_link

Belizean Stewed Beans

Stewed beans are one of the staples of Belizean cuisine and the beans are incredibly easy to make. However you just need to have a little patience to wait the 1.5 hrs before you can enjoy your first delicious bite of beans. 🙂 It seems in Belize many people enjoy beans 3 times a day, at every meal...they LOVE their stewed beans!

And I love them too. 🙂 So the ingredients are simple: dried red kidney beans (I used Camellia brand), onion, garlic, ham hock, bay leaves, olive oil, cilantro. I also added my new favorite seasoning, Goya Sazonador Total and salt to taste.

Please note, if you do not have access to the Sazonador Total no worries, you can just use salt and pepper to taste. 🙂 Or click here to buy Sazonador Total from Amazon.

We have 3 in our household...me, my husband Steve, and Toby (doggie). I think it will take us 1.5 weeks to finish these beans! Also, I look forward to pairing them with some other Belizean foods, and I hope you might be inspired to cook up a batch yourself.

Delicious Belizean Comfort Food!

This is delicious comfort food at its best!! And you will have enough to feed an army! Serve as a side dish with any meal. Even better, add to rice for a fantastic rice and beans meal! Belizeans love their rice and beans, and this dish will also be beloved in your home. 🙂

I hope you will try making this delicious recipe! In addition, you may also enjoy this recipe for incredible oh so good Belizean Stewed Chicken:

If you absolutely love beans, you MUST try this recipe for Borracho Beans! A favorite in South Texas, these beans are simmered with beer. 🙂

Cheers! I would be grateful if you could share any comments below or feedback if you make this dish!! Enjoy!!

Grace

PS. Dave Ramsey people...this is for us!!!

Belizean Stewed Beans

Grace

Stewed beans are a staple in Belizean households! Delicious and perfect comfort food, they can be enjoyed on their own or added to a most fantastic rice and beans dish!

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Prep Time 10

Cook Time 1 30

Total Time 1 40

Course Side Dish

Cuisine Belizean, Latin American

Servings servings

Ingredients

1 lb dried red kidney beans I used Camellia brand - no overnight soaking required
1 onion diced
10 cloves garlic minced
1 ham hock or 2 small ham hocks
1 bunch cilantro diced
2 qt chicken broth
1 tablespoon olive oil
2 bay leaves
1 tablespoon Sazonador Total by Goya, plus additional to taste
salt to taste

Instructions

Heat olive oil on med high in a stockpot. Add minced garlic and onion, and constantly stir for around 3 minutes.
Add beans, ham hock, Sazonador Total Seasoning, bay leaves, and chicken broth to the garlic and onion. Add only enough chicken broth to cover the beans by about 2 inches. If you don't have enough chicken broth, then add water.
Bring to the boil, then reduce to simmering for around 1.5 hrs. Check every so often to ensure that beans are not drying out...if drying out add a little more chicken broth or water so that the beans are always covered.
After 1.5 hrs, check for tenderness. If tender, then add the cilantro and stir, then add salt to taste. If desired, add a little more of the Sazonador Total for additional delicious flavor.

Notes

Enjoy delicious Belizean Stewed Beans as a side dish with any meal! Even better, add it to a rice and enjoy a taste of a dish that defines traditional Belizean food. 🙂

Keyword beans, stewedbeans

Tried this recipe?Let us know how it was!

How To Cook Delicious Belizean Stewed Chicken

October 9, 2019 by Grace 6 Comments

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Belizean Stewed Chicken garnished with cilantro in a white bowl

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I posted about Belizean Stewed Chicken on Instagram, and one comment I received, from @trinidadfoodtours, is "stewed chicken is life!"

100% agreed!!

A bowl of stewed chicken, served along with some rice and beans, is absolute comfort food at its best. I cannot imagine going through life without being able to enjoy this most humble of combination of foods. So delicious and the food that so many enjoy because of its affordability and also its simplicity.

Visit to Belize in 2013

One of my most memorable and favorite trips over the last few years was our vacation to Belize. I had never been to Belize before, and wasn't really sure what to expect. Whatever I had in mind, Belize blew away all my expectations. It was absolutely amazing!

Lamanai Mayan Ruins Belize — Lamanai Ruins in Belize

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The BEST Linguine With Pink Shrimp Sauce

October 6, 2019 by Grace 2 Comments

This page may contain affiliate links. Therefore I receive a small commission at no cost to you when you make a purchase using my link. This post is about an easy recipe for Linguine With Pink Shrimp Sauce!

linguine with shrimp garnished with parsley in a white bowl with a fork

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I Found The BEST Shrimp Pasta Recipe!

Linguine with shrimp is seriously one of the most delicious seafood pasta dishes. Fortunately I found the BEST shrimp pasta recipe: Linguine With Pink Shrimp Sauce. Honestly I don't have the words to adequately describe how delicious this dish is.

I initially found this recipe in a newspaper clipping a few years ago and have held onto it. It has become one of my favorite shrimp recipes.

For me, this dinner is a HUGE treat. It's luxurious, it's scrumptious, it's incredible. The sauce has a lovely pink hue, so this dish is also very beautiful.

The recipe comes from chef Giuliano Hazan's "Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes" cookbook, which tells you that you can create this pretty quickly. It is everything you could want in a shrimp pasta dish! Every mouthful is full of shrimpy, garlicky, and creamy delight!

What is Pink Sauce?

Italian pink sauce is made by combining cream and tomato (in the form of tomato puree or tomato paste). The combination results in a creamy sauce with a delightful shade of pink.

This sauce is super easy to make and complements pasta perfectly.

Ingredients Needed For This Linguine With Pink Shrimp Sauce Dish

This AMAZING pasta dish is created with only a handful of fresh ingredients.

Shrimp with shell on in a white bowl, bottle of white wine and extra virgin olive oil, carton of heavy whipping cream, box of tomato paste, package of linguine, 4 garlic cloves and Italian parsley

Here's what you will need to make this seafood pasta recipe:

Shrimp (recommend wild caught)
Garlic
Olive oil
Tomato paste
White wine
Salt
Black Pepper
Linguine
Italian parsley
Heavy cream

You may already have most of these ingredients available and ready to go!

So once you've gathered your ingredients, let's move on to how to make this five star seafood dish!

Instructions For This Shrimp Pasta Recipe

It's so easy and quick to make this shrimp pasta!

Begin by filling a large pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.

Next, peel and devein the shrimp. Cut one-third of the shrimp into ½-inch pieces and leave the rest whole.

Peeled and deveined shrimp in a white bowl

Peel and lightly crush the garlic cloves. Put the olive oil in a 12-inch skillet, add the garlic, and place over medium-high heat. Sauté until the garlic cloves are lightly browned on all sides, then remove them and discard.

While the garlic is sautéing, dissolve the tomato paste in the white wine. After removing the garlic cloves, add the wine with dissolved tomato paste to the pan and cook until the liquid has reduced by about half.

Add the whole shrimp and season with salt and pepper. Cook until the shrimp have turned pink, 2 to 3 minutes, then remove the pan from the heat.

Red pieces of shrimp that have been coated with tomato paste with blue tongs holding one piece of shrimp.

When the water for the pasta is boiling, add about 2 tablespoons salt, add the linguine, and stir until all the strands are submerged. Cook in the salted boiling water until al dente.

Finely chop enough parsley to measure 2 tablespoons. Use a slotted spoon to transfer the cooked shrimp to a food processor. Pulse until the shrimp are chopped to a medium-fine consistency, then return them to the pan.

Minced shrimp in a food processor. — Finely Chopped Shrimp Gives The Sauce A Meaty Consistency

Making The Cream Sauce

Place the pan back over medium-high heat and add the cream.

Tomato paste with minced shrimp and cream in a cast iron skillet.

Cook until the cream has reduced by about half, then add the raw shrimp and the parsley. Season lightly with salt and cook until the shrimp pieces turn pink, 1 to 2 minutes, then remove the pan from the heat.

When the pasta is done, drain well, toss with the sauce, and serve at once.

Linguine with shrimp in a pink sauce in a cast iron skillet

You MUST Make This Linguine With Shrimp Dish!

linguine with shrimp garnished with parsley in a white bowl

This is a completely company worthy dish to serve your guests when you want to impress them. It is quick and easy, and an incredibly delicious restaurant quality meal. Your taste buds will be delighted!

One bite and I am confident that you will agree that this is the one of the best pink shrimp sauce recipes in existence. Full of juicy shrimp in every mouthful, it's sure to become a family favorite!

I truly hope you will make this delicious dish and please let me know what you think by commenting below.

Giuliano Hazan

Mr. Giuliano Hazan, the creator of this amazing recipe, has graciously given me permission to publish his recipe here!

Chef Hazan is the only son of Marcella Hazan, the godmother of Italian cooking. Mr. Hazan has written numerous cookbooks, and he runs cooking schools in Sarasota, Veneto and Tuscany! It would be an absolute dream come true to be able to cook with Chef Hazan!

Please view his website https://giulianohazan.com/ for information on all of his amazing cookbooks, and his incredible cooking schools!

You will also find his cookbooks on Amazon:

I am forever grateful to Mr. Hazan for the honor of publishing his wonderful recipe!

Some Other Pasta Recipes You May Enjoy!

Please view these other delicious pasta recipes including:

Linguine With Pancetta and Peas

Linguine With Delicious Parsley Pesto

5 Star Italian Linguine Alle Vongole

Linguine With Clam Sauce with salad in the background

Puglian Orecchiette With Broccoli

Orecchiette With Broccoli in a white bowl with santa and mrs klaus

If you’d like to come along with me on a fun food journey, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It’s an incredible journey, please join me by signing up here. 🙂

Buon Appetito!!

Grace

Linguine With Pink Shrimp Sauce

Giuliano Hazan

This meal is everything you could want in a shrimp pasta dish! Every mouthful is full of shrimpy, garlicky, and creamy delight! Quick and easy, and company worthy, make this 5 star dinner tonight!

5 from 1 vote

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Prep Time 20

Cook Time 10

Pasta Cooking Time Will Vary 10

Total Time 40

Course Main Course, Pasta

Cuisine Italian

Servings servings

Calories 779 kcal

Equipment

Food Processor use for finely chopping the shrimp

Ingredients

¾ lb large shrimp
2 cloves garlic medium sized
2 tablespoon olive oil extra virgin
2 tablespoon tomato paste
½ cup white wine dry
salt to taste
pepper freshly ground, to taste
1 lb linguine cook according to package directions
6-7 sprigs Italian parsley flat-leaf
1 cup heavy cream

Instructions

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Peel and devein the shrimp. Cut one-third of the shrimp into ½-inch pieces and leave the rest whole.
Peel and lightly crush the garlic cloves. Put the olive oil in a 12-inch skillet, add the garlic, and place over medium-high heat. Sauté until the garlic cloves are lightly browned on all sides, then remove them and discard.
While the garlic is sautéing, dissolve the tomato paste in the white wine. After removing the garlic cloves, add the wine with dissolved tomato paste to the pan and cook until the liquid has reduced by about half.
Add the whole shrimp and season with salt and pepper. Cook until the shrimp have turned pink, 2 to 3 minutes, then remove the pan from the heat.
When the water for the pasta is boiling, add about 2 tablespoons salt, add the linguine, and stir until all the strands are submerged. Cook until al dente.
Finely chop enough parsley to measure 2 tablespoons. Use a slotted spoon to transfer the cooked shrimp to a food processor. Pulse until the shrimp are chopped to a medium-fine consistency, then return them to the pan.
Place the pan back over medium-high heat and add the cream. Cook until the cream has reduced by about half, then add the raw shrimp and the parsley. Season lightly with salt and cook until the shrimp pieces turn pink, 1 to 2 minutes, then remove the pan from the heat.
When the pasta is done, drain well, toss with the sauce, and serve at once.

Notes

Thank you to Giuliano Hazan for your amazing recipe! This is a go to recipe that you'll go to time and time again!

Nutrition

Calories: 779kcalCarbohydrates: 90gProtein: 29gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 174mgSodium: 570mgPotassium: 522mgFiber: 4gSugar: 6gVitamin A: 1276IUVitamin C: 5mgCalcium: 119mgIron: 2mg

Keyword linguine, Pasta, Shrimp

Tried this recipe?Let us know how it was!

Healthy and Nutritious Spicy Edamame!

October 2, 2019 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make delicious and nutritious Spicy Edamame!

Edamame in the pods with chili sauce on a white plate with a set of chopsticks on the upper right side.

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1,000 Foods to Eat Project

The book 1,000 Foods to Eat Before You Die by Mimi Sheraton lists edamame as one of the foods to eat. She says that the foods she lists in her book are the tastes that every food lover should experience or dream about. I am working my way through these foods, and edamame is food #29 that I am posting about!

Edamame are young soybeans that are harvested before they are ripened or hardened. Spicy Edamame is my favorite way to eat edamame!

The first time I discovered edamame was at the cinema. They were offering this on their menu, I ordered, and happily shelled and munched my way through the film! These were salted edamame, and oh so delicious.

But I like SPICE. So I found a recipe for Spicy Edamame, from one of the Japanese restaurants here in San Antonio, which I tweaked a bit and let me tell you...I was in HEAVEN! These Spicy Edamame are absolutely addictive. They are bathed in a hot chili oil and ginger based sauce...need I say more?

Using a spicy chili sauce is such a great way to prepare this wonderful food.

Edamame in the pods with chili sauce on a white plate with a set of chopsticks on the right side.

I can sit and snack on these all day...and did I happen to mention that edamame is really good for you? Nutritionally sound..you can feel good about enjoying this most delicious and healthy snack, or side!

Ingredients

Bottle of Kikkoman soy sauce, bottle of Aji-Mirin, bottle of Rice Vinegar, bottle of Oyster Sauce, Sichuan chili crisp hot oil, glass bowl with sugar, ginger, white dish with butter, green onions, garlic cloves and a bag of edamame in its pods

The ingredients you will need to make this delicious, healthy, and great appetizer are:

Edamame pods (can use fresh edamame or frozen edamame)
Butter
Hot chili oil - I used Fly by Jing Sichuan Chili Crisp
Soy sauce
Mirin
Rice vinegar
Sugar
Oyster sauce
Ginger
Green onions
Garlic

You should be able to get all of these items at Asian grocery stores, and maybe even your local grocery stores.

Before I made this I wasn't very familiar with mirin, but I learned that it is similar to sake. It's an essential ingredient in Japanese cooking with a lower alcohol content than sake but with a higher sugar content.

By the way you'll make more of the ginger based spicy sauce than what is needed for this particular recipe. So you can use the extra ginger based sauce as a dipping sauce for veggies, or even mixed into some rice!

Instructions For This Spicy Edamame Recipe

This easy recipe is so simple and has tons of flavor!

Start by preparing the edamame if frozen. Cook according to package directions and leave aside. It is very often prepared by steaming or boiling.

Prepare your Ginger Sauce by combining soy sauce, mirin, rice vinegar, sugar, oyster sauce, ginger, green onions, and garlic.

Heat up the butter in a large pan on medium-high heat. Add the boiled or steamed edamame and continually stir fry around 3 minutes.

Edamame in their pods on the left side and melted butter on the right side in a cast iron pan.

Remove from the heat, and stir in the hot chili oil and 3 tablespoon of the Ginger Sauce.

Edamame in their pods with a spicy chili oil on top as well as a ginger sauce with garlic and green onions poured onto the edamame.

That's it! So easy and soo very delicious!

How To Serve This Spicy Edamame

Enjoy this deliciously sweet, salty, and spicy edamame!

This is great as a side dish, and its such an easy snack or easy appetizer. It's also perfect for your sushi night and as good as the edamame at your local sushi restaurant!

To eat these, simply squeeze the edamame beans from the shells. The edamame shells are not edible and need to be discarded.

I hope you'll give this absolutely delicious Spicy Edamame a try. Once you do, it just may become one of your go to edamame recipes. Soy beans are so delectable served this way!

Edamame in the pods with chili sauce on a white plate with a set of chopsticks on the left side.

All credit for this recipe goes to former culinary arts student Anthony Santonastaso!

FAQ

What can I sub for the hot chili oil?

Some substitutions for the hot chili oil are a chili paste such as sambal oelek. You could also try a chili garlic sauce as a sub. I do highly recommend the hot chili oil for this dish though.

Is edamame heart healthy?

Both WebMD and Healthline mention that edamame may lower cholesterol. Specifically LDL cholesterol, which may increase one's risk of heart disease. However, it's important to see medical advice from your own health care provider if this is a concern for you.

Some Other Recipes You May Enjoy!

Cold Soba Noodles With Dipping Sauce

Soba noodles in a bowl, soba sauce in a bowl, and green onions, wasabi, grated daikon and chopsticks

Japanese Pickled Cucumber

Korean Spicy Bean Sprouts

1,000 Foods to Eat Before You Die

Please follow along with me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! Visit the 1,000 Foods to Eat Project page to view a list of the foods tried so far.

Edamame is #29 on my list of foods to try. 29 down, 971 to go!

If you'd like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 🙂

Cheers!

Grace

Spicy Edamame

Inspired by Sushihana's Restaurant's Spicy Edamame created by Anthony Santonastaso

This absolutely delicious and spicy edamame is perfect as a side or a snack! You can feel so good about eating this healthy and nutritionally sound food! Enjoy!

Print Recipe Pin Recipe

Prep Time 12

Cook Time 7

Course Appetizer

Cuisine Japanese

Servings people

Calories 186 kcal

Ingredients

1 lb edamame can use frozen or fresh edamame
2 tablespoon butter
2 tablespoon hot chili oil

Ginger Sauce

¼ cup soy sauce I used Kikkoman
2 tablespoon mirin I used Aji-Mirin from Kikkoman
2 tablespoon rice vinegar
2 ts sugar
2 tablespoon oyster sauce
1.5" piece ginger peeled and minced
2 green onions sliced
3 cloves garlic minced

Instructions

Prepare edamame if frozen. Cook according to package directions and leave aside.
Prepare your Ginger Sauce by combining soy sauce, mirin, rice vinegar, sugar, oyster sauce, ginger, green onions, and garlic.
Heat up the butter in a large pan on med high heat. Add the edamame and continually stir around 3 minutes.
Remove from the heat, and stir in the hot chili oil and 3 tablespoon of the Ginger Sauce.

Notes

Enjoy this deliciously sweet, salty, and spicy moreish snack!!! So good you'll be craving it time and time again! Please note you will have more than enough of the ginger sauce so you can use the residual as a dipping sauce for veggies or perhaps mixed into rice.

The nutritional information unfortunately does not include the info for the hot chili oil and also assumes that all of the sauce will be consumed equally over 4 servings. I apologize for any inconvenience this may cause.

Nutrition

Calories: 186kcalCarbohydrates: 21gProtein: 15gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 1mgSodium: 1137mgPotassium: 577mgFiber: 6gSugar: 7gVitamin A: 72IUVitamin C: 9mgCalcium: 95mgIron: 3mg

Keyword Edamame

Tried this recipe?Let us know how it was!

Lobio Satsivi - 1,000 Foods to Eat Project

September 14, 2019 by Grace Leave a Comment

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I'm soooo excited. At the time I write this, Thanksgiving is a couple of months away. My thoughts are already turning to what dishes I might be able to bring to the gathering at my sister's home. The staple green bean dish for Thanksgiving is the very well known green bean casserole. I have nothing against green bean casserole. However I love to try new foods and I'm determined to bring lobio satsivi to Thanksgiving this year as a new side dish for friends and family to try.

Lobio satsivi??

...

Grace

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