In My Kitchen June 2014. I’ve had better months. I am glad this ones over. I started it badly when I didn’t even manage to do an In My Kitchen post.
There are times when you have to take stock of the situation and move forward swiftly. Brush past all the annoying bits and just go on, but there are also times when all the stuff just starts to accumulate and weighs you down. I feel like I’ve been walking in a storm. At first I got blown around, I tried to ignore it but I realized that it had started to pour and there were mudslides and pelting rain and there I was in the middle. I got stuck and I just couldn’t drag my wounded soul outta there. So, for months it’s been a battle.
I’ve had a hard time but you know what?. I am still here. Things are still hard, things are still sad, but I’m here. I have lots of things to be happy about, I just need to remind myself that there are people and animals in this world that really are in trouble and need help and care. I am trying a new way to look at things. Each day I wake up and I know that I am lucky to be alive and well and that amongst other things, I have you dropping by. This website is very important to me and I appreciate that you visit, read and are inspired to cook. Thank you!
So, although this might be an odd segue, here’s some of the things In My Kitchen this month. This little kitchen exchange started by Celia, from www.figjamandlimecordial.com has become very large now with over 50 kitchens on show each month. It’s always very interesting and has developed into a nice community.
I’m keeping this simple by showing you how I’m going to use a big packet of Edamame beans that have been lurking in my freezer since I went to Auburn in Sydney’s west with Celia. The large bag of beans came from Costco. No matter how I tried I couldn’t interest Skater in eating them.
This is a good recipe if you have an annoying person in your house that doesn’t like avocados or for when they are horribly expensive. I love avocados, but if I had to choose a substitute then this would be it. Guacamole without Avocados, but made with green nutritious Edamame beans. It will go with tacos & burritos or grilled chicken and steak.
- 3 cups shelled defrosted edamame beans (or 1 packet shelled)
- 5 tablespoons Lime juice
- 2 garlic cloves
- ½ bunch of chives or 4 green onion
- ½ bunch coriander stalks and leaves
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- ½ teaspoon ground coriander
- ¼ cup greek yoghurt
- approximately ¼ cup of warm water
- 1-1½ teaspoons of salt
- Put a pot of water onto the stove and when it boils add the edamame. Simmer for 5 minutes before turning the pot off and leaving them for another 5 minutes, then drain and refresh.
- Put the beans into a food processor ( or blender) and puree till well broken down. Add the herbs, crushed garlic, yoghurt and half the salt. Add the spices and lime juice. Pulse and scrap down. Add the yoghurt, and olive oil. Blend
- Gradually add the warm water a bit at a time until the mixture is loose enough to combine well.
- Taste for seasoning and lime juice. Add more lime juice and olive oil as required
- The Edamole will taste better the next day.
- Serve with corn chips, Tacos, Burritos or any grilled meats