Earlier today I got to thinking about edamame and how much I like it and so I concocted tonight's side veg, which turned out SO good.
The biggest downside:
Shelling all those GD beans! My fingers got all yucky and pruny and it was very upsetting (not really, I am just having a princess moment). I think that Trader Joe's actually carries pre-shelled soy beans, but Safeway does not and, alas, that is where I was shopping.
To the shelled edamame, I added sugar snap peas which I cut into thirds, and 2 cans of whole water chestnuts, which I quartered.
The dressing I also made up and didn't take note of amounts, but the ingredients - with aproximations - are:
Juice from 1 orange
1TBS fresh grated ginger
2 TBS chili ginger oil
Salt
2 tsp soy sauce
sprinkle of sugar as I over salted
Isn't the color gorgeous?! The yield on the sauce is very low, but you don't want your veg to swim; it's supposed to be a light coating of flavor.
OOH! And I have another helpful tip: freeze your fresh ginger! It is super easy to grate it when you need it and you get much more out of your root.
The other great thing I did tonight was my first try at risoto. I read and see so many warnings about how hard it is to make risoto, but I kicked that rice's ass tonight. Heavenly good stuff. I just made sure to stir every few minutes while I was shelling and dicing. I followed the Risoto Parmigiano recipe on Cooks.com for this.To finish up the meal, I made a really simple broiled lamb loin chop. I rubbed the lamb with a garlic clove, spread on some olive oil, and added salt, pepper and dried majoram. This goes under the broiler for 4-5 minutes per side for a medium cooked chop. The lemon wedge is a necessity for flavor, not just a fancy schmancy prop for my photo. Although it does look dashing up there.
Eric's dinner: re-heated pizza
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I can't believe Eric didn't partake in the awesomeness of that dinner!
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