in my last post, i inundated all of you with lots and lots of cookie recipes. so i thought that in this week, post-holiday festivities and indulgences, i would give you a hearty, low cal, and extremely satisfying recipe.
this week, mike and i packed up our car and headed up to mendocino and calistoga to celebrate our one year wedding anniversary. we spent four days and three nights camping in mendocino (with no internet or electricity – can you believe it?), then headed down to calistoga (where we are right now, living the life with free wifi in our hotel).
as a 40 hour per week working stiff, i absolutely love finding quick and easy recipes to make on week nights so mike and i can squeeze in a run or swim and still sit down to eat dinner at a reasonable time. these edamame rice bowls fit right into that category – the prep work involves a little chopping, some nuking of pre-made frozen rice, and the boiling of water for edamame beans – and voila, in 15 minutes or so, you’re enjoying a great one bowl dish. (while we’re on the topic of frozen pre-made rice, have you ever tried the stuff from trader joe’s? it takes only three minutes in the microwave before you have brown rice that tastes like it’s been cooked over a stove slowly for over an hour! you have to try it if you haven’t already – it’s a fantastic way to cut corners and save time on recipes.)
