Tonight's dinner, from Eating Well, can be summed up by a statement he made after a few bites: "The Egyptians should have spent less time building the pyramids and more time developing better food." I'm sure that Egyptian cuisine is delicious, but as this disappointing stew was our first foray into it, we are a little put off for now.
We had it with some whole grain couscous from TJ's though, which was delicious as usual. And then we went to Panera for some bread and pastries.
Egyptian Edamame Stew
A riff on the Egyptian classic ful medames, a highly seasoned fava bean mash, this version is made with easier-to-find edamame and the ingredients are kept whole. Make it a meal: Soak up the delicious sauce with couscous, bulgur or warm whole-wheat pita bread and serve Aromatic Rice Pudding for dessert.
1 1/2 10-ounce packages frozen shelled edamame (about 3 cups), thawed
1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 large zucchini, diced
2 tablespoons minced garlic
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper, or to taste
1 28-ounce can diced tomatoes
1/4 cup chopped fresh cilantro or mint
3 tablespoons lemon juice
1. Bring a large saucepan of water to a boil. Add edamame and cook until tender, 4 to 5 minutes or according to package directions. Drain. (Note: We skipped this step since the TJs frozen edamame is already cooked)
2. Heat oil in a large saucepan over medium heat. Add onion and cook, covered, stirring occasionally, until starting to soften, about 3 minutes. Add zucchini and cook, covered, until the onions are starting to brown, about 3 minutes more. Add garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and bring to a boil; reduce heat to a simmer and cook until slightly reduced, about 5 minutes.
3. Stir in the edamame and cook until heated through, about 2 minutes more. Remove from the heat and stir in cilantro (or mint) and lemon juice.
Yield: 4 servings