Your Recipe for Combi-steam Cooking

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Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil

Couscous is a quick cooking grain that blends well with vegetables for this light salad or side dish. The combination of fresh corn, heirloom tomatoes and fresh basil is a divine celebration of summer’s bounty. While the couscous and corn are steaming mix the dressing and chop the tomatoes, for an easy delicious meal.

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Ingredients


Salad


½ cup whole wheat couscous

½ cup of water

¼ tsp, Kosher salt

1 tablespoon olive oil

3 - 4 ears fresh corn, husk removed and kernels scraped from the cob

2 large heirloom tomatoes, cut into ½” dice

1 large handful fresh basil leaves, chopped or torn into small pieces


Dressing


¼ cup lemon juice

¼ cup olive oil

1 tbsp honey

½ tsp sea salt

Dash of freshly ground pepper

Preparation

Heat the Combi Steam oven in the Steam Mode 212 ℉ to cook the couscous and corn.


Combine the couscous, water, salt and olive oil in a small oven casserole, place in the oven and cook for 12 - 15 minutes until the water is absorbed and the couscous is dry and fluffy.


Place the corn kernels in a small perforated pan and cook in the Steam mode for 7 minutes. 


While the couscous and corn are cooking, whisk the salad ingredients together in a measuring cup and set aside. Combine the cooked couscous and corn in a medium bowl and stir in the dressing. Combine gently with 2 forks, then stir in the tomatoes and basil.  Allow the salad to sit for 30 minutes to an hour before serving.


Variations:  Add, ½ diced cucumber or 1 medium firm avocado diced.

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Susanne Jensen

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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.



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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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