Edamame hash

This week was not a good week for KCaE (Kara Cooks and Eats). I attempted two new recipes from the May issue of Everyday Food, and both were pretty disappointing.


I attempted to omit the bacon from this recipe, mostly because I think it’s a pain to have to buy a pound of bacon for a recipe that only calls for 4 slices. However comma, I think it came out pretty blah and could have used the bacon, especially the fat. I did end up draining some of the potato cooking water and adding about 2 tablespoons of olive oil. I think I will put this on top of some lettuce as a salad for lunches.

Magazine version



My version sans bacon

 

1 bunch scallions, white parts thinly sliced, green parts cut into 1-inch pieces
1 small red bell pepper, cut into 1/2-inch pieces
10 ounces frozen shelled edamame, thawed
coarse salt and ground pepper


Directions
1. In a large nonstick skillet, combine potato, bacon, and 1 cup water; bring to a boil over medium-high. Cover and cook until potato is tender when pierced with a knife and water is almost evaporated, 7 to 10 minutes. Uncover and cook, stirring occasionally, until potato begins to turn golden and bacon begins to render fat, about 3 minutes.
2. Add scallion whites and bell pepper and cook, stirring occasionally, until scallion is translucent, about 3 minutes. Add edamame and scallion greens and cook until warmed through, 1 minute. Season with salt and pepper.


The other recipe I tried was a skillet shrimp and orzo one-pot dish. I substituted frozen pre-cooked mussels for the shrimp, which was probably my first mistake. It was interesting to cook the pasta in the oven, but I thought the proportions were off. I prefer more “stuff” (tomatoes, vegetables, etc) and less pasta. So in the end it basically turned out to be an overcooked pasta with (not enough) tomatoes and basil.

Magazine version

My sad version