YOUR RECIPE FOR 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.
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
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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BBQ Pulled Turkey
Turkey pieces slowly braised in a homemade BBQ sauce then pulled off the bone and served with cornbread or soft rolls is a delicious easy dish to prepare and a perfect dish for entertaining. This dish can be cooked covered in Convection or uncovered in the Steam oven.
The homemade BBQ sauce is also key to achieving great flavor with this recipe so begin by preparing the BBQ sauce and let it simmer for about 30 minutes. While the sauce is simmering, season the turkey pieces and set them aside to absorb the flavors. Even though the skin is discarded when shredding the turkey, braising the turkey with the skin on does add to the fat content but most importantly it adds great flavor.
For the BBQ sauce
2 tbsp butter + 1tbs oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
Combine the following ingredients
3/4 cup of apple cider vinegar
¾ cup ketchup
1 Tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp dry mustard powder
2 tsp smoked paprika
1 cup water
For the turkey
2 bone-in turkey thighs or a combination of bone-in leg and thigh or leg and breast
1 tsp smoked paprika
2 tsp Kosher salt
1 tsp pepper
1 Tbsp chipotle chili in adobo sauce (optional)
A large oven-safe pan or Dutch oven is ideal for preparing the sauce then you can just put the turkey pieces into the sauce and transfer the pan to the oven. Otherwise, prepare the sauce in an oven safe casserole, and add the turkey pieces.
Saute the onions in the butter and oil over moderate heat until softened. Stir in the garlic and cook gently for a few minutes then add the remaining sauce ingredients that you have combined. Simmer over a gentle heat for about 30 minutes.
Meanwhile, season the turkey pieces with paprika, salt, and pepper and set aside.
Heat the oven, Convection Bake 325F (163C) or Steam Braising 325F (163C).
Add the turkey pieces to the BBQ sauce and stir in the Chipotle Chili pepper if using. These peppers add a wonderful touch of smokey heat to the sauce. Place the pan in the oven (covered if using Convection) and cook for 1 ½ - 2 hours until the meat is very tender and easily falls off the bone.
In order to “pull” the turkey remove the pieces from the hot sauce and set aside to cool. Remove the skin, discard the bones and shred the meat by hand or with a fork and knife. Return to the pulled turkey to the sauce and reheat if needed before serving.
Serves 4 - 6