Your Recipe for Combi-steam Cooking

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Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley

For this recipe you will be using the Steam Mode mode (Combi Steaming).


Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish.  Serve with flatbreads, grilled meats or fish or just enjoy as a salad.

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Ingredients

¾ - cup bulgur

1 - 2” wedge red or white onion, finely minced

1 - cup cherry or grape tomatoes cut into quarters

2 - small cucumbers, cut into small chunks

1 - cup flat-leaf parsley leaves, coarsely chopped

½ - cup pitted Kalamata olives

1 - cup canned garbanzo beans, rinsed (optional)

½ - tsp dried dill

½ - cup evoo

4 - tbsps white balsamic vinegar

¼ - cup crumbled Feta cheese

Preparation


Preheat the Steam Oven in the Steam Mode (Combi Steaming).


Place the bulgur in the solid pan and add just enough water to barely cover the grains.


Steam for 15 minutes and check for doneness. If there is a little residual liquid it will be absorbed while the bulgur is standing at room temperature. If there is a lot of residual liquid then strain the bulgur in a fine mesh strainer.


Combine the onion and tomatoes in a small glass or stainless steel bowl.


Combine the oil and vinegar to make a dressing; season with sea salt & freshly ground black pepper and sprinkle a little over the tomato onion mixture; set the tomatoes aside to marinate while you prepare the remaining ingredients.


Combine the remaining ingredients in a medium sized bowl. Fluff the cooked bulgur with a fork and add to the bowl; stirring gently to combine; stir in the tomatoes and toss gently with the remaining dressing.  For added flavor crumble some Feta cheese into the salad before serving.

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Larissa Taboryski

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Steamed Bone-In Chicken for Salads

Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning.


*This is an old video that I am publishing as a recipe. And, yes, the  logo is different, but the essence is the same!  I hope you enjoy the  video and learn more about the benefits of using a Steam oven, also  known as a Combi Oven.



Paul-Tang1_edited.jpg

Larissa Taboryski

Ingredients

1 bone is chicken breast

1 whole chicken leg

1 small onion, peeled and halved

1 small carrot, trimmed and scrubbed

1 celery stick

1 bay leaf

1/4 tsp mixed Italian seasoning

3 stalks fresh parsley (optional)

2 cups cold water


Preparation

Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish.


Heat the steam oven in the Steam Mode 212°F. 


Place the casserole dish in the oven and set the timer for 45 minutes.  The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes.


Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool.  When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones.  


When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use.

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