Mini Challenge Crispy Catfish With Edamame Succotash Recipes

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EDAMAME SUCCOTASH



Edamame Succotash image

Provided by Debbie Lee

Categories     side-dish

Time 20m

Yield 2 cups

Number Of Ingredients 8

2 tablespoons toasted sesame oil
1/2 cup finely diced red onion
1 teaspoon minced garlic
2 strips (1 1/2 ounces) applewood-smoked bacon, finely chopped ( cup)
1 cup (6 ounces) frozen edamame, thawed
1/2 cup fresh corn kernels, from 1 small ear
1/4 cup small-diced red bell pepper
Kosher salt and freshly ground white pepper

Steps:

  • In a large skillet, heat the sesame oil over medium heat. Saute the onion and garlic until softened, about 2 minutes. Add the bacon and cook until it has rendered its fat and begins to crisp, about 5 minutes.
  • Add the edamame, corn and bell pepper and saute for 2 to 3 minutes. Season with 1/2 teaspoon salt and 1/8 teaspoon white pepper. Remove from the heat and serve hot.
  • From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

EDAMAME SUCCOTASH



Edamame Succotash image

A fun twist on a popular side dish. This is my rendition of a recipe that first appeared in Vegetarian Times magazine. Though typically served hot, leftovers make a great lunch salad served at room temperature.

Provided by justcallmetoni

Categories     Corn

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

2 teaspoons vegetable oil
1/2 cup chopped red pepper
1/3 cup chopped Spanish onion (or other mild white onion)
2 minced garlic cloves
1 1/2 cups fresh shelled edamame or 1 1/2 cups frozen shelled edamame
2 cups fresh corn or 2 cups frozen corn
3 tablespoons vegetable stock
1/2 teaspoon sea salt
1/4 teaspoon white pepper
1 tablespoon chopped parsley
2 tablespoons chopped fresh basil

Steps:

  • Note: If you are using frozen edamame, prepare first before making this dish. Usually that means boiling the beans in water (omit salt) for 5 minutes and draining.
  • Heat oil in a large nonstick skillet over medium heat. Add the onions and bell pepper and cook for 1 minute, stirring as needed. Add the garlic and cook an additional minute continuing to stir.
  • Stir in the corn, edamame and broth. Cook 4 minutes, still stirring.
  • Remove pan from heat and add in the parsley, basil, salt and pepper. Adjust seasonings as desired.
  • Serve.

Nutrition Facts : Calories 161.1, Fat 6.5, SaturatedFat 0.8, Sodium 212.5, Carbohydrate 18.9, Fiber 4.6, Sugar 2.6, Protein 10.3

EDAMAME SUCCOTASH



Edamame Succotash image

Make and share this Edamame Succotash recipe from Food.com.

Provided by CardaMom

Categories     Lunch/Snacks

Time 18m

Yield 6 serving(s)

Number Of Ingredients 12

8 ounces mushrooms, coarsely chopped
2 tablespoons extra virgin olive oil
sea salt, to taste
ground pepper, to taste
16 ounces edamame soybeans
2 cups frozen corn
1 cup dried cranberries
1/2 cup roasted red pepper, diced
2 tablespoons sweet red chili sauce
1/4 teaspoon Thai red curry paste
2 tablespoons mirin
1 1/2 tablespoons toasted sesame oil

Steps:

  • Saute the mushrooms in olive oil over medium-high heat for 7-8 minutes.
  • Add salt and pepper.
  • Place edamame and corn in large bowl.
  • Add the cooked mushrooms, cranberries and peppers.
  • whisk together all the dressing ingredients.
  • Pour dressing into bowl and gently toss together.
  • Adjust seasoning to taste.

Nutrition Facts : Calories 199.8, Fat 11.9, SaturatedFat 1.7, Sodium 201.9, Carbohydrate 20.3, Fiber 3.2, Sugar 1.7, Protein 9.4

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