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Edamame Succotash

I found a great, colorful dish that your “toddler and older” children will love!  It’s colorful, tasty and healthy all at the same time!  It is an adaptation of a recipe I found in the August 2011 issue of Parents Magazine.  I figured if it’s good for kids to eat, it’s also good for adults!  So I made it tonight to go with our goat chops.

Succotash is traditionally a Narragansett dish consisting of lima beans (or other shell beans) and corn, so it is a very nutritious and energizing dish.  The Parents Magazine recipe subbed Edamame for the lima beans in order to add more protein to the dish.  I, in turn, substituted yellow onions for the green onions and threw in a little bit of chicken breast and water instead of vegetable broth (again, I had none in house).  I do admit that green onions would’ve been more tasty, but we didn’t have any in stock, so yellow onions had to do.  Here’s the recipe.

Edamame and Sweet Corn Succotash with Marjoram
2 t. extra-virgin olive oil
1/3 cup finely chopped yellow onion
1 cup corn kernels (or 2 ears of corn)
1 cup shelled frozen edamame (or fresh)
1/2 cup chopped red sweet pepper
2 t. finely chopped fresh (or 1 1/2 t. dried) marjoram or oregano
1/8 t. salt
Freshly ground black pepper, to taste
1/2 cup water
1/8 cup chicken breast (from a can is ok too)
1/2 t. corn starch
2 t. unsalted butter

1.  Heat Oil in a large skillet over medium-high heat.  Add onion and cook until fragrant and turning translucent.
2.  Stir in corn, edamame, sweet pepper, marjoram, salt and black pepper.  cook, stirring often, until the vegetables are crisp-tender, 4-5 minutes.
3.  Add chicken breast.  Stir together water and cornstarch and then add it to corn mixture.
4.  Cook and stir until thickened, bubbly and liquid almost evaporates, about 1 minute.  Remove from heat and mix in the butter until melted.

The original recipe can be found here:  Edamame and Sweet Corn Succotash with Marjoram

Enjoy the colorful array of vegetables in this protein-loaded dish!