at home with ann

This is a nice twist on traditional hummus, and you know I usually can't get enough of the chickpeas.  Replacing the chickpeas with edamame and the traditional olive oil with sesame oil gives this an Asian flavor that pairs especially nicely with rice crackers.  I recommend the wasabi flavor if you like the spice.  The only part of this that I didn't like was peeling the skins off the edamame.  I know it gives the hummus a creamier texture, but it took a good 20 minutes during which time I was singing Disney tunes loudly to Colin in an attempt to keep him entertained and not chewing on the baseboards.  Next time I might just live dangerously and see what happens if I leave them on. Edamame Hummus recipe from Daily Garnish  Ingredients: 1 16 oz. bag frozen edamame 2 garlic scapes, roughly chopped (or one clove of garlic) 1/4 cup water (adjust as necessary) 3 Tablespoons lemon juice 2 Tablespoons tahini 2 Tablespoons sesame oil Salt Directions:...

This was my first time cooking with napa cabbage.  At my market apparently the smallest napa cabbage you can buy weighs over 4 pounds, so I was a little nervous.  After conferring with my sister on alternative cabbage recipes, I'm planning to use the leftovers in some miso soup for lunch, but that has nothing to do with this. This salad is a mixture of textures, and the fresh crunch of the vegetables is complimented nicely by the saucy chicken.  You can substitute any meat, fish, or tofu you like here, or leave it out altogether because the edamame has protein.  It does call for a good amount of chopping, which might take you a while (or the entire afternoon, in my case), if you are being helped by someone whose new party trick is putting a blanket over their face and flailing around until you come take it off.  Over and over again.  Teriyaki Chicken Salad Serves 6-7 1 small head of romaine lettuce, cut into thin strips 1/2 head (equal to amount of ...