YOUR RECIPE FOR STEAM COOKING
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Sweet Potato and Kale Salad with Creamy Curry Dressing
For this salad I find the yellow fleshed sweet potatoes work best rather than the garnet yams. When working with these sweet potatoes I recommend cooking them as soon as they are peeled otherwise they tend to discolor in spots. The potatoes take approximately 15 minutes to steam and the kale approximately 8 minutes. Let the vegetables cool before combining with the dressing and you will have a surprisingly flavorful side dish.
2 large sweet potatoes
½ bunch red or Dino kale, stems removed, leaves coarsely chopped
½ cup mayonnaise
1 tsp curry powder
½ tsp ground cumin
2 cloves garlic, finely minced
Heat the Combi steam oven in the Steam mode 212 degrees.
Place the prepped potatoes in the solid pan and add a ¼ cup of water, cook the potatoes for 15 minutes until tender but not falling apart. Cool before combining with the kale and dressing.
Place the kale leaves in the perforated pan and steam for approximately 8 minutes until the leaves have softened. Remove the pan from the oven and set aside to cool. Blot the leaves with paper towels if needed to remove any excess moisture.
Combine the dressing ingredients and add salt and freshly ground pepper to taste. Gently fold the cooled sweet potatoes and kale with the dressing.
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Steamed Snap Pea and Asparagus Salad with Radish
In this recipe both the snap peas and asparagus cook for the same amount of time so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing.
2 - cups snap peas, strings removed
1 - bunch asparagus, trimmed and cut into into thirds
4 - medium sized radishes, halved and cut into ½” thick slices
¼ - cup vegetable oil
2 - tbsp rice vinegar or apple cider vinegar
2 - tbsp chopped fresh mint
Heat the Combi steam oven in the Steam Mode 212 degrees.
Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.
Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.
Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.
Serves 4 - 6