Sunday, June 23, 2013

Roasted Edamame

Have you ever had edamame before? When you first hear about the stuff, you are like, "ewww soybeans". After you actually try it, you are like, "oooh soybeans". And then you devour them all. This was what Harper was like the other day when I cooked up this recipe for myself. She likes edamame, but she was a little skeptical about the fact that they were roasted. After trying one, I literally had to stand up with them to prevent her from eating them all. I hope you have similar results.


Roasted Edamame
1 bag of frozen shelled edamame
¼ cup grated parmesan cheese
¼ tsp garlic powder
½ tsp salt

Spread the edamame out on a tin foil lined baking sheet. Sprinkle the cheese, salt, and garlic powder over the top. Bake at 400 for 18 minutes.


Making Mickey Mouse cards is just so much fun. It brings up great memories of Disney World that you can share with whoever you give the card to. An added bonus is that it's super easy to cut out three circles and glue them together onto a card. Even a beginner can make a great Mouse ears card. I don't know what I will do with the big Minne card above, but I sent the one below to my friend today. she is on a mission trip called Operation Barnabas for six weeks. We can send her mail, and I hope that Mickey and Minnie can help to encourage her.

Unlike edamame, there is no question that anything made with grits will be amazing. Most people see grits as only a savory thing, but these pancakes introduce them as something sweet. The homemade blueberry sauce really tops them off. It's a great way to use up any leftover grits just like my leftover oatmeal pancakes.

Grits Pancakes with Blueberry Sauce
serves 3-4
½ cup quick cooking grits
1 ¾ cup water
1 cup flour
1 tsp baking powder
1 cup buttermilk
¼ tsp salt
3 tbsp oil
2 eggs
blueberry sauce (below)

Mix the grits and water together. Prepare the grits according to the directions on the package. Allow them to cool for at least an hour. Blend all the ingredients together in a high powered blender. Preheat a nonstick pancake pan to medium low heat. Scoop out a few tbsp of the batter onto the pan and cook until the top starts to bubble and the bottom is dry. Flip and cook the other side until lightly browned. Serve with blueberry sauce and yogurt.


Blueberry Sauce
2 tbsp cornstarch
2 cups blueberries
1/3 cup sugar
½ cup plus 3 tbsp water
1 tsp vanilla extract

Bring the sugar, ½ cup water, and blueberries to a boil in a small pot. Reduce the heat and allow them to simmer for 5 minutes. Whisk the cornstarch and 3 tbsp of water together. Mix this in with the blueberries. Allow it to cook for two minutes before removing it from the heat. Stir in the vanilla and serve.

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