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Simple Joyful Food

Eat happily

vegetable

How to make a crispy soybean succotash.

March 12, 2018 2 Comments
#ad Kitchen|Fields Tour Postmaster’s Grill soybean succotash #ArSoyStory #miraclebean - main (c)nwafoodie

Disclosure: I am serving as an ambassador for the Arkansas Soybean Promotion Board by highlighting stories surrounding Arkansas’s largest row crop – soybeans! #ARSoyStory #themiraclebean #ARSoySupper

Next Tuesday Spring arrives. Officially. She’s been softly nudging her way into our lives here in Arkansas. How about where you live? The daffodils are straining their necks, anxious to grab every bit of sunlight and warmth they can get. Little purple flowers on vines just showed up. Or perhaps they’ve been there for weeks and I am just now noticing? Overnight the air once again became crisp and there are talks about a nor’easter arriving in NYC. Spring is proceeding slowly.

Let’s jump-start it. Rev it up!

I don’t know about you but I looooooove it when vegetables come into season. (Of course I know you do, silly). Bursting tomatoes, crisp corn-on-the-cobb and all the juiciness of ready-to-eat-before-it-spoils-because-it-is-so-incredibly-ripe produce. Platters and dishes bursting with vibrant colors.

While we do have to wait for the expectant growing seasons of local vegetables, we can take advantage of vegetables that were frozen while in season. We can also start reintroducing vibrant colors to our dinner plates in anticipation of what lies ahead.

This month the Arkansas Soybean Promotion Boards’ Kitchen|Fields Table Tour highlights a bone-in pork chop with soybean succotash served at the Postmaster’s Grill restaurant in Camden, Arkansas.

 

#ad Kitchen|Fields Tour Postmaster’s Grill soybean succotash #ArSoyStory #miraclebean - full view (c)nwafoodie

 

Unfortunately, I live five hours North of Camden and I don’t eat pork. Ha! But that’s not stopping me……….. and that doesn’t have to stop you! Inspired by the Postmaster’s Grill, I have created us a soybean succotash recipe with turkey ham, fresh corn-on-the-cobb, frozen organic soybeans and a hint of tomatoes. This dish is vibrant, delicious, and super easy to pull together.

 

Soybean Succotash

Recipe sponsored by the Arkansas Soybean Promotion Board and inspired by Postmaster’s Grill restaurant in Camden, Arkansas

Ingredients

2 cups frozen organic edamame (aka, immature soybeans)
1 tablespoon extra virgin olive oil
1 cup prepared turkey ham or corn beef deli meat, diced
5 ears of corn, kernels removed
2 tablespoons butter
¼ teaspoon salt
1/8th teaspoon ground black pepper
2 roma tomatoes, chopped
¼ cup heavy whipping cream

Instructions

  1. Cook frozen edamame according to instructions on package. Drain and set aside.
  2. In skillet over medium-high heat, brown corned beef in olive oil for approximately five minutes or until warmed.
  3. Add corn, butter, salt and pepper to skillet with corned beef and cook for ten minutes, stirring frequently.
  4. Transfer contents to a medium mixing bowl and add drained edamame. Stir.
  5. Add tomatoes and cream. Stir.
  6. Serve and enjoy

 

#ad Kitchen|Fields Tour Postmaster’s Grill soybean succotash #ArSoyStory #miraclebean - up close (c)nwafoodie

 

Happy succotashing.

Eat well, my friends. Eat well.

Lyndi

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#ad #ARSoyStory #themiraclebean Arkansas Soybean Promotion Board - recipe for spicy black soybean soup - main (c)nwafoodieHow to make a spicy black soybean soup. Ad. #ARSoyStory Arkansas Soybean Promotion Board - Edamame toast - main (c)nwafoodieHow to make edamame toast. #ad #ARSoyStory #TheMiracleBean Arkansas Soybean Promotion Board - Crisp and crunchy zucchini noodle salad - main (c)nwafoodieHow to make a crisp and crunchy zucchini noodle salad.

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Recipe Rating




  1. Debbie says

    March 12, 2018 at 6:25 pm

    Absolute yum!

    Reply
    • lyndi says

      March 22, 2018 at 10:09 am

      Thanks, Debbie!

      Reply

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author image of thejoyofeatingwell blogWell hello! Thanks for stopping by. I’m Lyndi Fultz and I have a passion for simplicity.

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Encourager of eating happily @simplejoyfulfood // local eats @nwafoodie

Lyndi Fultz
Are you using your pressure cooker to its fullest Are you using your pressure cooker to its fullest potential? I've barely scratched the surface but I gotta' tell you... I use it all week long for soups! Recently I decided that I wanted to use it to make a dessert and started browsing around on Pinterest. I decided to make creme brulee in my Instant Pot! After playing around with it, I posted (link in bio) a recipe for creme brulee with a touch of lemon.🍋
I don't really have a sweet tooth yet I always hav I don't really have a sweet tooth yet I always have a "little something" in the pantry to satisfy the little bit of sweet tooth that I have! After a zillion years of blogging, I can count on one hand the number of desserts that I've blogged about. So, when I do create a recipe and actually post it, I'm like, "Look at me, I'm a baker now!" hahaha Actually, it's not all about baking. For example, I just posted a recipe for Instant Pot creme brulee with a touch of lemon. Link in bio, of course! The ingredients are super simple and the pressure cooker makes it super fast and easy. Best of all? It is #lowcarb and #keto!
I don't know about you, but man I love a good sala I don't know about you, but man I love a good salad. The best thing about this salad (okay, besides the taste) is that the ingredients are sooooo easy to make ahead of time. That means you can dinner prep and toss this salad together at the last moment. As all good salad should do.⁠
The stars of this healthy salad are the hearty veggies: sweet potatoes and radishes. You’re going to roast them first. That’s right, roast!
A healthy salad is wholesome. Substantial. Strong A healthy salad is wholesome. Substantial. Strong enough to sail on its own, yet perfectly willing to tag along with the main course. In fact, I think you’ll love serving this salad whenever you may have someone at the dinner table that is drawn to more-veggies and less-meat.⁠
⁠
It’s pretty isn’t it?
Savoring.⁠ Not rushed. ⁠ Not complicated. ⁠ Savoring.⁠
Not rushed. ⁠
Not complicated. ⁠
Special. ⁠
Eating happily is in the moments of a meal.⁠
⁠
Do I do this with every meal moment? I don't, yet I'm trying. And, when I do... it IS really special. Not special like, oooo look at this perfectly grilled filet with candles and fresh flowers. Instead, it's more like, hey - look at this moment we're enjoying  together or alone. It's about savoring, keeping it simple, and really focusing on the moment.⁠
⁠
I recently traveled and someone commented that they could never have me over because they would be embarrassed to cook for me because they don’t cook fancy. That made me sad and I was quick to say how much I focus on the simple things, the simple foods. The ones that aren't fancy! Honestly, mostly my food may look complicated but that's just styling. If you look at my pictures on my IG profile - or recipes on my blog - they're simple. Simple ingredients. Pecans. Beans. Fish. Martinis. :)⁠
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If you ever need encouragement that you're on the right track by slowing down to savor, I'm here for you.
Oh hi! Want to know what makes me cheerful?⁠ ⁠ Oh hi! Want to know what makes me cheerful?⁠
⁠
A well-stocked pantry, that's what.⁠
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I find that keeping a lean and purposeful pantry makes me breathe easier AND - ironically - makes me more creative in the kitchen. Have you ever felt that way?⁠
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I am curious to know what are the top ingredients that you like to keep stocked in your pantry. 
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I'll start:⁠
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1) nuts for snacks⁠
2) canned diced tomatoes (for soup)⁠
3) small yellow potatoes⁠
4) spices⁠
5) pre-made sauces (for last minute assistance)⁠
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Your turn!
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“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.” – Julia Child

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