Edamame Hummus with Miso and Sesame*

edamame-hummus

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Edamame Hummus with Miso and Sesame*


  • Yield: 8 Servings 1x

Description

This innovative dip recipe is featured in the April 2015 issue of Cooking Light Magazine.


Ingredients

Scale

Instructions

  1. Place 1½ cups thawed frozen edamame in a small saucepan; fill with water to cover by 1 inch. Bring to a boil; cook 4 minutes. Drain.
  2. Combine miso, lemon juice, olive oil, boiled edamame, salt, 3 tablespoons water, and garlic clove in the bowl of a food processor or blender; process edamame mixture until smooth.
  3. Drizzle hummus with toasted sesame oil, and sprinkle with 1 tablespoon edamame and sesame seeds.

 

 

Back to Great Eastern Sun’s Healthy Recipes >

BBQ Miso Chicken

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

BBQ Miso Chicken


  • Author: www.allrecipes.com
  • Yield: 6 Servings 1x

Description

 

 


Ingredients

Scale

Instructions

  1. In a large bowl, combine the miso paste, beer, soy sauce, sugar, sesame oil, and cayenne pepper. Stir until the miso and sugar are completely dissolved. Set aside 1/2 cup of the sauce for basting during grilling. Submerge the chicken in the remaining marinade, cover bowl, and refrigerate for at least 2 hours.
  2. Preheat grill for medium-high heat.
  3. Lightly oil the grill grate. Remove the chicken from the marinade, and discard marinade. Grill chicken for 6 to 8 minutes per side, basting during the last few minutes with the reserved sauce. The chicken is done when it’s juices run clear.

Notes

  • Category: Main Dish
1 3 4 5 6