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Edamame Casserole

Edamame Casserole

Edamame, mushrooms, and pearl onions baked in a rich gravy.MORE+LESS-

Updated November 28, 2014


pound frozen edamame, thawed


ounces cremini mushrooms, sliced


cup pearl onions, thawed


tablespoons unsalted butter


teaspoon red pepper flakes


teaspoon fresh thyme, minced


cups chicken or vegetable stock


cup almonds, slivered

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  • 1

    Slice up mushrooms, de-thaw your pearl onions and edamame, mince the garlic and herbs.

  • 2

    In a large pot over medium-high heat, melt the butter and then add the mushrooms and a pinch of salt.

  • 3

    Cook for about 5 minutes until the mushrooms start to break down and release their liquid. Then add garlic, pepper flakes, and herbs. Stir and cook for 30 seconds.

  • 4

    Add flour to the pot, stir, and cook for another minute to cook out the flour flavor.

  • 5

    Stir in the stock in small batches. Don't add it all at once! Stir it constantly as you add the stock so it stays creamy and doesn't get lumpy. If it's too thick, add more stock or water. If it's too thin, just simmer for a few minutes until it thickens.

  • 6

    Add edamame and pearl onions and stir to combine.

  • 7

    Pour mixture into a large casserole dish and top with Parmesan cheese, breadcrumbs, and slivered almonds.

  • 8

    Bake at 400°F for about 20 minutes until the top is nicely browned. Let cool for a few minutes and serve immediately.

No nutrition information available for this recipe

Low Carb Edamame Spaghetti Recipe

Guys! I finally found it. I found a decent low carb noodle alternative. Edamame spaghetti! It’s a perfect replacement for gluten-filled noodles! For this low carb edamame spaghetti recipe, I paired it with a zero carb sauce.

I stumbled past it the other day at the grocery store and figured I’d give it a try. At 13 net carbs per 100g, I was a bit skeptical but 100g goes a long way! You can definitely cut it in half and be fulfilled, only eating 6 net carbs.

This pasta is great because over half of it is made up of dietary fibre. Sometimes on keto, it can be difficult to get in a regular amount of fibre but this is perfect.

So you will notice that I called this recipe low carb rather than keto – that’s because the WHOLE carbs for 1 serving is over 10g. So if you count whole carbs, this could make or break you for the day. HoweverI highly recommend trying it at least once.

Now, I will say, straight out of the package, it does have a bit of a smell, but that goes away after boiling them. I know many will also wonder if there is an aftertaste and I will say it is SUBTLE. I did notice a teeny tiny aftertaste but honestly, it’s so subtle.

Also – the texture of this pasta is EXACTLY like regular spaghetti! Yall have got to try this! I made mine with a zero carb sauce – butter, eggs and cheese!

If you like this recipe, make sure to check out my keto ravioli!

Easy Ground Beef and Edamame

Today I am going to share with you the recipe for a healthy and delicious ground beef and edamame.

In the frozen food section of the local grocery store, I was able to find the frozen shelled edamame, other ingredients I used to make this dish are: ground beef (or ground pork), red bell pepper and garlic.

Simply season with salt, Chinese rice cooking wine, soy sauce and oyster sauce, a tasty home-made edamame stir fry will be ready in less than 30 minutes.

Below is a summary of how I made this dish with pictures. I hope you enjoy making this delicious ground beef and edamame at home. If you like this recipe, please give a rating and share it with your friends!

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Recipe Summary

  • Coarse salt and ground pepper
  • 3/4 cup long-grain brown rice
  • 1 1/4 cups frozen shelled edamame
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons toasted sesame oil
  • 1/2 teaspoon sugar
  • 3 scallions, thinly sliced on the diagonal

In a medium saucepan, bring 1 1/2 cups lightly salted water to a boil. Add rice, reduce to a simmer cover and cook, 30 minutes.

Stir in edamame cover and cook until rice is tender, 15 to 20 minutes. In a small bowl, stir together lime juice, vinegar, oil, and sugar until sugar is dissolved.

With a fork, stir lime juice mixture and scallions into rice season with salt and pepper.

Recipe Summary

  • 1 (10 ounce) package frozen edamame in the pod
  • 1 cup water
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons Sriracha sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon soy sauce

Combine edamame and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions set timer for 0 minutes. Allow 10 minutes for pressure to build.

Meanwhile, whisk sesame oil, Sriracha, garlic, and soy sauce together in a small bowl until smooth. Set aside.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain edamame and toss in the spicy sauce.

I love edamame. I went through this phase where every time I ordered sushi I also ordered a big bowl of edamame to go with it. Then I got to thinking, why don&rsquot we grow our own soybeans? So we bought some seeds, planted them in our containers and BOOM! SOYBEANS! Ok maybe it wasn&rsquot that instant, but it was pretty much that easy. Since the beginning we&rsquove had lots of luck growing soybeans in containers. This year they have grown to new heights and soon they will be all picked to be frozen and enjoyed for many happy edamame snacking sessions.

What&rsquos edamame best with? Just a little bit of salt. That&rsquos it. Beans and salt. Just a few ingredients makes one of the most delicious and healthy snacks you can eat.

Is it easy to make edamame? Yes! All you do is boil the soybeans for a few minutes, drain and you&rsquore set.

Sprinkle a little sea salt on top and hello gorgeous! I&rsquom going to eat you!

Then start nibbling away. They&rsquore healthy and addictive. That&rsquos a pretty happy match, don&rsquot you think?

Pin for later:

Cheese, beef, sour cream, all the guac. tacos are our kryptonite. Don't worry about breaking your diet on this lean take though it uses ground chicken or turkey instead of beef, lots of veggies, black beans and quinoa.

We know, we know. This even sounds healthy. And it is. But it's so not a bad thing. Think roasted butternut squash, sweet potato and cauliflower golden and caramelized in a decadent cashew cream. Not to mention the toasted pine-nut topping.

A Whole New Way to Enjoy Edamame

The regular edamame doesn’t have much flavor, but when s autéed with a simple triad of chili paste, garlic, and miso , edamame beans get a transformative kick. It’s fiery and punchy, with the perfect mix of peppery spice and aromatic garlic flavor. The savory umami flavor comes from the versatile seasoning, miso. As you pop the beans into the mouth, every bite is exciting and enjoyable, leaving you wanting more.

If you are not a big fan of heat or spicy food, no problem! My children eat the non-spicy version, but it still has plenty of flavor from the garlic miso seasoning. They love popping the pods out of edamame beans. You can always add more or less chili paste to suit your taste.

Perfect Snack for a Party

This stir-fried edamame with spicy miso garlic is super simple to make and highly addictive. Trust me, it’s hard to stop eating them! If you plan to serve them as an appetizer or snack for home parties, make sure you make a big batch because your guests will immediately fall for this new version of edamame.


By now the message seems pretty clear: getting more soy into our diets can help improve our health. For a variety of reasons, soy has been connected to cancer prevention and may fight symptoms of menopause and osteoporosis. Because it is low in fat and high in protein, it is often used as a meat substitute by those who are watching their weight.

Still, we wander the supermarket aisles wondering. We stare as blankly at a package of tofu as it stares back at us. What do we do with it? And what about all of those other soy products? How do we use them? Unless you’ve grown up with soy, you’re likely to be mystified.

But the clamor for increasing soy in the diet has grown. There is substantial evidence that consuming 25 grams of soy protein daily can lower total and LDL (“bad”) cholesterol levels. Easing soy into the diet may also reduce the risk of coronary heart disease, a claim the Food and Drug Administration has allowed to appear on labels since last fall.

It adds up to one great little package--if, of course, you know what to do with it.

First, there are simple ways to incorporate soy foods into your diet. One of the easiest is to use soy milk. Stir it into coffee pour it over cereal blend it with fruits for breakfast drinks use it in place of milk for puddings and pie fillings add it to mashed potatoes. It can take the place of regular milk in most cooking and baking.

Tofu can seem more intimidating because it comes in a variety of styles, with consistencies ranging from almost as firm as cheese to silken and nearly liquid, almost like yogurt or mayonnaise.

Firm tofu can be cubed or crumbled and added to stews, stir-fries, soups or spaghetti sauces. Slice it and cook it on the griddle, or use it in any dish for which it needs to hold up well in cooking. (Even firm tofu tends to be a bit delicate, though, so handle it carefully.)

Regular tofu is best as an ingredient in casseroles, soups and salads. The softer tofus--the softest is also called silken--can be cubed and stirred into dishes such as scrambled eggs, dips and dressings. Or use soft tofu as a substitute for mayonnaise.

Fresh tofu is often sold packed in water it can be kept refrigerated, unopened, in its tub, though it’s a good idea to cover it with fresh water daily and store it in an airtight container. Firm tofu will keep a week or so, silken tofu only three days. Check for an expiration date when you purchase it. Silken tofu sold in vacuum-packed cartons can be stored in the pantry several months check for the expiration date.

Fresh tofu has little odor. If it smells sour and the water looks cloudy, discard it.

Miso, or soybean paste, is distinctive in soups, marinades and dressings. It is most commonly used as a seasoning in Asian cooking or to preserve fish and meat and pickle vegetables. It is very strong and salty, so a little goes a long way.

Soybeans themselves are becoming popular. Edamame, or soybeans in the shell, are showing up on appetizer menus. They’re popular in Asian restaurants. Fun to eat, tasty and high in protein, edamame are available freshly cooked and frozen in specialty and health food stores and some grocery stores.

Fresh soybeans can be found in the produce section of supermarkets and farmers markets. They can be used in soups. Roasted until crunchy, they make a good high-protein snack in place of nuts. Or sprinkle them over salads. They’re also available dried and canned.

If you’re a sprouts fan, try soy sprouts. Look for them at farmers markets and some grocery stores. Use them in salads and sandwiches as you would other sprouts.

It’s not too difficult to transform that plain soy product into something that tastes good. Experiment with each product and try incorporating soy into the foods you regularly cook. When you’ve done it well, it will come as a surprise that soy is suddenly part of your everyday diet.