Your Recipe for Combi-steam Cooking
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Orzo Pasta Salad with Grilled Artichoke Hearts
Rather than heat up a big pan of water to cook small pasta such as orzo you can just cover the pasta with water, add salt and cook it in the Combi steam oven. If your oven doesn’t have a small sized pan the orzo can be cooked in a pyrex or other ovenproof casserole dish. The grilled artichoke hearts can be found in the salad section at Whole Foods.
1 cup orzo pasta
1 cup of water or enough to cover the pasta
1 8 oz package grilled artichoke hearts, coarsely chopped
½ small red onion, chopped into small dice
¼ cup minced Italian parsley leaves
2 cups mini heirloom tomatoes, quartered
¼ cup pine nuts, lightly toasted
¼ cup olive oil
1 ½ tbsp golden balsamic or sherry vinegar
2 cloves garlic, minced
Heat the Combi steam oven in the Steam mode, 212 degrees.
Place the pasta in a small solid oven proof casserole and add enough water to cover and a pinch of kosher salt. Place in the oven and cook for 12 - 15 minutes until tender. Drain if necessary, fluff with a fork and combine with the remaining ingredients in a large shallow bowl.
Combine the oil, vinegar and garlic in a glass measuring cup. Add a pinch of sea salt and some freshly ground pepper. Add to the salad while the pasta is still warm so it absorbs the flavor.
Watch Related Video
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.
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
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.