Humming along with an unconventional dip

The other night on Good Eats, Alton Brown talked about what's the difference between a dip and a sauce. His take is similar to what I've had all these years: A dip has to be able to stay on some kind of delivery device and not drip off.


That eliminates salsa, which is probably my least favorite of all dips/condiments/sauces. That doesn't mean I don't scarf it up at Mexican restaurants; it means that, if there are other options available, salsa will be the last I try.


Among the hits from the past Dip Day at the Star was hummus and babaghanoush -- stalwarts of Middle Eastern homes for centuries. Here's a version that uses edamame instead of garbanzo beans. It's a little lighter in flavor, and soy (edamame is whole, green soybeans) is super hip in health food circles right now.


Edamame Hummus
Prep time: 5 minutes

2 cups Edamame, shelled and cooked according to package directions
1/4 cup
Soybean oil
3 tablespoons
Lemon juice
2 teaspoons
Garlic, chopped
3/4 teaspoon
Cumin, ground
1/2 teaspoon Salt

Puree edamame, oil, lemon juice, garlic, cumin and salt in food processor for 30 seconds, scraping sides twice, until almost smooth. Cover and refrigerate until ready to serve.
Nutrition Per Serving: 2 tablespoons per serving - Calories 60 (68% Calories from Fat), 2g Protein, 0g Saturated Fat, 0g Trans Fat, 5g Fat, 3g Carbohydrate, 1g Fiber, 0mg Cholesterol, 90 mg Sodium

Serving Tips: Serve with pita triangles, crackers, baguette or raw vegetables.

Other edamame options (to use up what you've bought that doesn't go into the hummus). Edamame plays well with other ingredients and is great served simply, sprinkled on a salad. If you want some recipes that are a little more elaborate....

Linguini in garlic sauce
1 head garlic*, skin attached
2 teaspoons Soybean oil (vegetable oil)
8 ounces Linguini, fresh or dry
2 tablespoons Soybean oil (vegetable oil)
3 tablespoons Shallots, minced
1/2 cup Dry white wine
1/2 cup Chicken or vegetable broth
2 cups Tomatoes (2 medium), seeded and diced
1 cup Edamame (Whole green soybeans), shelled and cooked
1/2 cup Pine nuts, toasted
1/4 cup Basil**, fresh, chopped
1/4 cup Parmesan, grated

Preheat oven to 400°F. Cut pointed top off garlic head, leaving cloves intact, and place on square of aluminum foil. Drizzle 2 teaspoons oil over cloves. Seal foil around garlic and bake at 400°F for 30 to 40 minutes or until cloves are soft; cool. Squeeze paste from cloves, mash and set aside.
Prepare linguini as directed on package; drain and set aside. Heat 2 tablespoons oil in medium saucepan. Add shallots and garlic paste. Sauté until shallots are translucent, stirring occasionally.
Add wine and chicken broth, bring to boil and simmer until reduced in half. Add tomatoes and edamame. Cook 1 minute until warmed, stirring gently. Stir-in pine nuts and basil. Remove from heat; add salt and pepper to taste. Spoon over linguini and sprinkle with Parmesan. Makes 4 servings.
* May substitute 1/4 teaspoon garlic powder for the head of garlic, if desired. Add garlic powder with the chicken broth.
** May substitute 1 tablespoon dried basil for fresh basil, if desired.

Southwestern Pork Tenderloin and Succotash
Prep time: 10 minutes

Cook time: 15 to 20 minutes

Tenderloin

2 tablespoons Brown sugar
1 teaspoon Paprika, ground
1/2 teaspoon Cumin, ground
1/2 teaspoon Cayenne pepper, ground
1/2 teaspoon Salt

1 pound Pork tenderloin
1 tablespoon Soybean oil

Soy Succotash
2 cups Edamame, cooked, drained
2 cups Cherry tomatoes, cut in half
1 cup Corn, frozen, thawed, drained
1/4 cup Red onion, diced
2 teaspoons Garlic, minced
1 teaspoon Cumin, ground
1/2 teaspoon Salt
1/4 teaspoon Cayenne pepper, ground
2 teaspoons Soybean oil

Southwestern Pork Tenderloin:

Preheat oven to 350°F.
Mix brown sugar, paprika, cumin, cayenne pepper and salt. Sprinkle mixture over pork tenderloin.
Heat oil in large ovenproof frying pan over medium high heat. Add pork; cook for 1 minute on each side, until brown.
Place frying pan in oven and bake 10 to 15 minutes until pork reaches an internal temperature of 155°F. Remove from oven and cool 5 minutes before slicing into medallions.

Soy Succotash:

Mix edamame, tomatoes, corn, onion, garlic, cumin, salt and cayenne pepper in medium bowl. Heat oil in medium frying pan over medium heat. Add edamame mixture and cook, stirring constantly, for 1 to 2 minutes or until warm. Makes 4 cups succotash.
Nutrition Per Serving: Calories 380 (33% Calories from Fat), 34g Protein, 29g Carbohydrate, 7g Fiber, 14g Fat, 2.5g Sat. Fat, 0g Trans Fat, 75mg Cholesterol, 680mg Sodium

Shrimp and Tofu Pad Thai

Prep time: 30 minutes
Cook time: 10 minutes

8 ounces Rice noodles, dried
1/2 cup Sugar
5/16 cup Ketchup
1/4 cup Water
1 1/2 tablespoons Soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons Vegetable oil

1 1/2 cups Tofu, firm, drained and diced into 1/2 inch cubes
1 1/2 cups Shrimp, small, cooked
2 teaspoons Garlic, fresh, chopped
1 Egg, beaten
3 cups Bean sprouts, fresh
1/2 cup Edamame, cooked and drained
1/2 cup Green onions, chopped, divided
1/2 cup Peanuts, chopped, divided

Soak noodles for 30 minutes in hot tap water; drain and set aside. (Noodles will be flexible, but not soft.)
Mix sugar, ketchup, water, soy sauce, worchestershire sauce and cayenne pepper in small bowl; set aside.
Heat oil in wok or large frying pan over high heat. Add tofu, shrimp and garlic, stirring constantly, for 3 minutes. Stir in noodles, stirring constantly to keep from sticking. Add ketchup mixture, stirring constantly, for 2 minutes or until sauce is absorbed.
Push noodles to side of pan. Add egg and stir until cooked. Add bean sprouts, edamame, 1/4 cup green onions and 1/4 cup peanuts, stirring until mixed with egg and noodles.
Mound mixture on large serving plate. Sprinkle remaining green onions and peanuts over top. Serve immediately.
Nutrition Per Serving: Calories 430 (31% Calories from Fat), 20g Protein, 57g Carbohydrate, 4g Fiber, 15g Fat, 2.5g Sat. Fat, 0g Trans Fat, 110mg Cholesterol, 670mg Sodium.

Recipes and photos courtesy of the U.S. Soybean Board.