Edabroccamole Aka Edamame Broccoli Avocado Guacamole Recipes

EDABROCCAMOLE (AKA EDAMAME, BROCCOLI, & AVOCADO GUACAMOLE)

Steps:

• Simmer the peeled edamame in boiling water for 2 minutes or until soft (alternatively, microwave the beans with a few tablespoons of water on high power for 2 minutes); Drain.
• Blanch the broccoli in rolling boiling water 30 seconds to 1 minute; Drain; (I didn't use the broccoli in my version so I can't vouch for how it tastes in there; I love broccoli, though, so probably it's great!).
• In a food processor bowl fitted with the steel blade, place the scallion, red onion, garlic, jalapeno, lime juice, tomato, and cilantro; pulse until all ingredients are finely minced.
• Now add the broccoli and edamame; pulse on and off until well incorporated.
• Last, add the roughly chopped avocado to the above mixture (don't toss that pit!) and pulse until combined but not completely pureed; preserve some of the chunky avocado texture.
• Taste for seasonings, adding salt and pepper, and perhaps more lime juice; I also like to fold in the cumin and oregano, although these were not included in the original version.
• Chef's notes: “Edamame” are green soybeans; I find them in the frozen foods section at the grocery store; To forestall the inevitable browning that happens with avocado dishes, slot the avocado pit into the container with the dip; also, place a layer of plastic wrap directly on top of the dip in whatever container is holding it to minimize oxygen exposure until you’re ready to serve, or for the duration of time it’s stored in your refrigerator.

CALIFORNIA AVOCADO GUACAMOLE

Steps:

• Using a fork, coarsely mash avocado with lemon juice and garlic.
• Stir in remaining ingredients to blend.
• Garnish as desired and serve with tortilla chips.

EDAMAME GUACAMOLE

Steps:

• Cook and drain edamame as directed on package; cool 5 minutes. Set aside 1 tablespoon cooked edamame for garnish. Spoon remaining edamame into bowl of food processor with 2 tablespoons water. Cover; process until smooth.
• In medium bowl, mash together edamame puree, avocado, tomato, onion, jalapeño chile, lime juice, garlic, cilantro and salt.
• Spoon into serving bowl, garnish with reserved edamame and lime wedges. Serve with chips.

EDAMAME GUACAMOLE

Steps:

• BRING a medium pot of water to a boil. Prepare an ice bath and set aside.
• COOK the edamame beans at a rolling boil until tender, 10 to 11 minutes. Drain the beans into a strainer and shock in the ice bath. Drain well.
• PUREE the avocado, lime juice, garlic, and jalapeño in a food processor at high speed. Add the edamame beans and the process on high speed.
• MEANWHILE, cook the broccoli at a rolling boil until tender, 7 to 8 minutes. Drain the broccoli and shock in the ice bath. Drain well and pat dry.
• ADD the broccoli to the edamame mixture and process on high speed until very smooth, scraping down the sides of the bowl as needed to incorporate all the ingredients.
• TRANSFER the mixture to a medium bowl and fold in the remaining ingredients, mixing with a rubber spatula until well incorporated.
• TRANSFER the guacamole to an airtight container and refrigerate until chilled, about 1 hour, before serving with accompaniment of choice. (The guacamole will keep in the refrigerator for up to two days.)

INSPIRED AVOCADO GUACAMOLE W. POMEGRANATE & PEARS

Steps:

• Mash onion, chiles& salt to a rough paste.
• Gradually add pulp from the avocadoes, coarsly mashing it.
• You want it to be chunky.
• Stir in lime juice.
• Fold in pear& grapes& then 1/2 cup of pomegranate seeds.
• Refrigerate for at least 1 hour placing avocado pit in the middle of the mixture so it retains its color.
• Remove pit.
• Sprinkle 1/4 cup more seeds over the guacamole& serve.
• Enjoy!