Tag Archives: edamame

Barley with Brussels Sprouts & Edamame


After a weekend of indulgences, I could feel my body craving some real, whole foods. The cookbook Clean Slate from the editors of Martha Stewart Living has become our clean eating go-to when we feel like we need to hit the reset button in the kitchen. All of the recipes we’ve tried have been delicious, easy to execute, and because it’s clean eating, the number of ingredients is always minimal. I even enjoyed the recipes we made during our cleanse earlier this year, I just got sick of eating carrot & dill soup 3 days in a row. We made this Barley with Brussels Sprouts & Edamame  for dinner last night and I’ll be eating it for lunch today. It’s light but still filling, which is perfect for today’s 90-degree temps. It’s also easy enough that I was able make the entire dish while chatting on the phone with a friend! Now that’s a double whammy.


Barley with Brussels Sprouts & Edamame adapted from Clean Slate

Serves 4


16 oz quick-cooking barley (I used this one from Trader Joe’s)

12 oz frozen shelled edamame

2 tbsp coconut oil

2 cloves garlic, minced

1 inch fresh ginger, peeled & minced

1 lb Brussels sprouts, stems removed and roughly chopped

12 oz baby spinach

crushed red pepper flakes

1. Bring a pot of salted water to a boil. Add the barley and cook about 15 minutes until tender. Add the edamame to the pot in the last 5 minutes of cooking. Drain and set aside.

2. Meanwhile, heat 1 tbsp oil in a large skillet over medium-high heat. Add the garlic and ginger and cook until just fragrant, about a minute. Add the Brussels sprouts and saute until just caramelized and tender, about 10 minutes.

3. Add the remaining tbsp oil to the pan and add in the spinach. Toss until wilted. Add in the barley and stir until combined. Season with salt and crushed red pepper flakes.



Hodge-Podge Asian Couscous with Chicken

Stir-fry was one of my first specialties in college. Just dump a bunch of veggies with some “Soyaki” sauce in a pan and serve with Uncle Ben’s quick-cook brown rice. A true dorm room gourmet.


While my cooking repertoire has expanded beyond my college years, my real estate certainly has not. My sad excuse for a New York kitchen is even smaller than that of my dorm room. So on nights when I’m feeling lazy and don’t want to turn my whole apartment into a cooking war zone (pots and pans quickly take over any and ever free surface when making more complicated dishes), I’ll turn to the good ol’ days of a simple stir-fry that only requires a skillet (for the protein and veggies) and a pot (for the rice).


For this version, I really wanted to amp up the health factor, so I loaded up on vegetables with mushrooms, peppers, shredded broccoli and carrots and added chicken and edamame to pack in the protein. I used brown rice couscous that I already had in my pantry, but you could substitute for whatever grain you have on hand (quinoa, brown rice, regular couscous, etc). That’s what’s so great about stir-fry; you can really do whatever protein/vegetables/grains you have around if you follow the simple procedure (below).


While I’m yearning for my old dorm kitchen and college-aged metabolism, I’ll settle for this quick and easy stir-fry as a compromise.


Hodge-Podge Asian Couscous with Chicken 

makes 4-6 servings


3/4 cup brown-rice couscous

coconut oil spray (I got this at Trader Joe’s)

1 lb chicken tenders

10 oz baby bella mushrooms, roughly chopped

1 bell pepper, diced (I used orange, but you can use whatever color pepper you like)

12 oz shredded broccoli-carrot mix (again, Trader Joe’s)

1/4 cup chicken stock

2 tbsp low-sodium soy sauce

2 tbsp rice wine vinegar

1 cup shelled edamame

1. Cook the quinoa. In a medium-sized pot, bring 1 1/2 cups water and a hefty pinch of salt to a boil. Stir in the couscous, cover and reduce heat to low. Simmer 10-13 minutes then remove from heat and let sit with the cover on for another 5 minutes. Fluff with a fork and set aside.

2. Spray a large skillet with coconut oil spray and heat over medium-high heat. Season the chicken tenders on both sides with salt and pepper. Add the chicken to the skillet and cook about 3-4 minutes per side until golden. Set aside to paper towels to drain.

3. Add another spritz of coconut oil spray to the same skillet. Add the mushrooms and peppers. Sauté until they start to release some of their juices, about 5 minutes. Add the broccoli slaw, edamame, chicken stock, soy sauce and vinegar. Stir so the liquid is evenly distributed then cover and cook for 5 minutes more. Remove the lid and let cook another minute or two to let some of the extra liquid evaporate.

4. Toss the veggies and couscous together in a large bowl. Spoon out a nice portion of the veggie-couscous mix onto a plate and top with 2-3 chicken tenders.

Super Greens Salad with Roasted Garlic Vinaigrette

The pressure is on. I’m heading to the beach for the first time this season next weekend. Feeling slightly terrified to see my white legs in a bathing suit; and after having indulged myself this weekend between a fantastic dinner at Annisa, to my first Chick-Fil-A and discovering my two new favorite beers (Brew Free Or Die IPA and Victory Summer Love Ale) while soaking up the NJ suburbs, it’s time to get my butt in gear this week.


This veggie-heavy salad is full of healthy greens to detoxify and debloat from all that beer: arugula, peas, edamame, and avocado. Edamame and avocado act as the “meat” in this salad to help keep you full and satisfied (read: not snacking on salty, bloating foods all afternoon). The roasted garlic vinaigrette provides an intensely flavorful dressing to the salad, so you won’t get bored with all those greens. Adding roasted garlic to vinaigrettes provides a nice creaminess and thickness to dressings without having to add mayonnaise or eggs as in traditional creamy dressings (thanks to this Feed Me Phoebe recipe for this tip!).


All of the ingredients keep well, so this is a great salad to prep on a Sunday and bring for lunch all week long. However, if you are doing this, I would use half an avocado per salad, leaving the pit in the unused half, covered in plastic wrap and refrigerated until use the next day.

Let’s hope this super greens salad can perform some super miracles and get me and my Casper legs ready for the beach!


Super Greens Salad with Roasted Garlic Vinaigrette

serves 4-6


For the salad

1 large bunch arugula

2-3 avocados, sliced

10 oz. package frozen shelled edamame, thawed

10 oz. package frozen peas, thawed

1 hothouse cucumber, peeled and diced

For the vinaigrette:

1 head garlic

4 tbsp olive oil

2 tbsp red wine vinegar

1 tbsp fresh lemon juice

kosher salt & freshly ground black pepper, to taste

1. First make the vinaigrette. Preheat the oven to 400 degrees. Rub off extra papery skin from the head of garlic without separating the cloves. Cut off the head of the garlic, exposing the tips of the cloves. Place garlic on a piece of tinfoil, drizzle with 1 tablespoon olive oil, and wrap into a package. Place on a baking dish and roast in the oven 40 minutes – 1 hour, until very soft. Squeeze the flesh of the garlic into a food processor. Add the remaining olive oil, vinegar, lemon juice, salt and pepper. Pulse until smooth.

2. While the garlic is roasting, thaw, clean and dice up all your veggies. Assemble the edamame, peas, cucumber and avocado on top of a large bed of arugula. Drizzle roasted garlic vinaigrette on top and serve.