Getting back into my training program and also wanting to not eat meat poultry or fish everyday, I thought I'd make a vegetarian dinner yesterday. I didn't have time to go to the grocery store so I'd wondered what I could make with things I already had in my fridge and freezer.
My husband wanted broiled Tilapia, so I made something I thought he could have as a side dish and I could have it as my main meal.
I found some fresh tomatoes, frozen shelled edamame and uncooked barley, and obviously there is lots of garlic and also onion.
To make the sautee you need the following:
2 firm, ripe tomatoes cut in cubes
1/4 large onion finely chopped
3 cloves garlic finely chopped or pressed
1 1/2 cups frozen or fresh edamame
tsp sesame oil (just for flavor)
salt & pepper
Start out with chopping your onions and your garlic and set aside, then cut you tomatoes into small cubes. You can take out the seeds if you like, but I didn't do that, as the Roma tomatoes I used didn't have a lot of seeds.
Once you are done with all the prep work, heat a tablespoon of vegetable oil in a large pan or a wok, sautee the onions and the garlic until the onion becomes translucent. Add the edamame and the sesame oil and let sautee for about 5 minutes, add the tomatoes and cook a bit longer until they are soft but not mushy, season with salt, pepper and a splash of soysauce.
Serve on a bed of cooked barley, brown or white rice, or even over pasta if you like!
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Wednesday, July 27, 2011
Garlic Sauteed Tomatoes and Edamame over Barley
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