Chile-Roasted Edamame

So, I have talked recently about the importance of protein, and getting it from legumes.  I’ve posted roasted chick peas, black bean soup and imagine my excitement when I saw a recipe from FOOD TV for chile-roasted edamame.  (I know, I get excited about the craziest things!).  The best part about making things like this, is that they are replacing my love for chips!  Edamame can be used just like I mentioned yesterday about black beans.  I put them on salads, stir fry’s, you can add garlic and puree to make a dip.  I usually buy them at Trader Joe’s.  You can buy them in the frozen section with the other frozen veggies.  Either they come already shelled (which is the way I buy them) or they come in the pod, and you have to take the beans out of the pod.  Either way is fine, its just a little more time consuming when you buy them whole.

• 1 12 oz. package edamame
• 2 tsp. olive oil
• 1/4 tsp. dried basil, crushed
• 1/2 tsp. chili powder
• 1/4 tsp. each onion salt and ground cumin
• 1/8 tsp each paprika and black pepper

Split the edamame pods and release the beans into a bowl. (Or skip this step if you’ve purchased them already shelled).  Discard the pods.  Stir together the oil, basil, chile powder, onion salt, cumin, paprika, black pepper in a small bowl.  Drizzle the mixture over the beans and toss to coat.  Arrange the beans on a single layer in a shallow baking dish, or jelly roll pan, Roast, uncovered at 375 degrees for 12 to 16 minutes, stirring once, until the beans begin to brown.  Serve hot as a side dish, or cooled as a snack!  Refrigerate any leftovers.So, my plan is to bring these to work as a snack.  Maybe have them with a cheese stick or an apple?  By replacing my craving for chips with healthier alternatives, I think it will make it easier to lose weight and over time, I may not even want chips anymore!