Edamame Fried Rice

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'For, dear me, why abandon a belief
merely because it ceases to be true?
cling to it long enough, and not a doubt
it will turn true again, for so it goes."

~ Robert Frost, The Black Cottage

Thirty days..this has been the longest time I am missing from my blog without any notice . I guess it happens at times in life when you constantly juggle between work, home, blogging, household chores, groceries, library, work again - that one can't juggle any more. I had to take a moment to breath and get back to myself. :)

Today's recipe features a kind of bean which I have never tried before. We all know that beans are an excellent source of cholesterol-lowering fiber and when combined with whole grains such as brown rice, these beans provide a fat-free high quality protein, which is very much necessary to incorporate in our daily diets.

Edamame is a popular soya bean variety from Japan and is a 'wonder veggie' which has numerous health benefits. The recipe featured today is a simple fried rice with the goodness of both beans and wholegrains. It is a complete meal in itself and can be made as a lunch/dinner item.

Edamame Fried Rice

Ingredients:

1.5 cups shot-grained brown rice, cooked (substitute: white rice,any kind)
1/2 cup edamame beans, boiled in water until tender
1 egg, beaten
1 clove garlic, minced
1/2 onion, chopped
1 tsp soya sauce
1/4 tsp (toasted) sesame oil (optional)
1 tsp canola oil
salt & pepper (optional)

Preparation:

1. Heat oil in a large pan, add garlic and onion. Saute until golden brown and aromatic. (3-4 mins).

2. Add edamame and rice into the pan to cook for 5-6 mins. Adjust salt & pepper if needed.

3. Make a well into the center of rice mixture. Add a very small amount of oil, then add the egg, cook until entirely scrambled. Stir the egg into rice mixture.

4. Finally add soy sauce and toasted sesame oil. Mix through. Serve hot.

Variation: One can add tofu to give it a more sumptuous twist.

This is my entry to My Legume Love Affair 14 hosted by Susan. :)

Have a weekend ahead.

Siri

Personal power

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Source: Lifehack.org

I couldn't stop myself from sharing this amazing article with you all...

Take Back your Personal Power

Siri

Potato Chip Frittata Muffins

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Waking up 'late' on a Sunday morning is one of the best moments which I always look forward for as it is then I feel relaxed, tension-free & all geared up for the upcoming week. Hey I am true Libran, you can expect me to be a bit lazy. :).
As I was skimming through my bookmarks this morning, I came across this Frittata muffin recipe. I was not sure how adding potato chips would make any difference to our usual frittata and oh boy! trust me it does. I used some salt & vinegar chips which I got last night and they tasted delicious.
One can use any flavor of potato chips and I am sure they would taste equally yummy!!.

Potato-Chip Frittata Muffins (Adapted from epicurious)

Ingredients:

6 eggs
2 tbsp milk
salt & pepper
1/2 cup spinach
1 onion, finely chopped
1 tomato, finely chopped
1/2 cup shredded cheddar cheese
a handful of potato chips, crushed
1 tsp extra virgin oil

Preparation:

1. Preheat oven to 325 F. Whisk in a bowl- eggs, milk with salt & pepper.

2. Heat oil in a pan, saute onion, tomatoes and spinach for 2-3 mins. Add this to the egg mixture.

3. Grease the muffin pan with oil and fill it some cheese and egg mixture - until three-quarters full. (Tip: If you have any empty cups left, fill them with some water to bake all the muffins evenly.)

4. Bake for 8 minutes and then sprinkle crushed potato chips over each of them. Bake for 5-6 more mins. Let them sit for a minute or so. Run a knife around the edges to loosen. Serve!!

As this is one of those breakfasts I truly enjoyed, I am sending this to Divya's 'Show me your breakfast' event :)

Coming up next is AWED: Srilanka roundup and I truly apologize for the delay. I was caught with an urgent deadline at work and blogging had to take a back-step for a while.

Hope you have a great week ahead.

Siri