Thursday, April 26, 2012

The Foodie Files

You're in for a special treat!  Since I've been away from my kitchen for the last few weeks, my Mom is taking charge of today's Foodie Files.  She's been telling me about the joys of steam cooking for a few months now, but this was the first time I had a chance to actually try it.  The concept itself is so healthy and simple it almost seems to good to be true.  But the good news is it works, it's delicious and it's easier than you think.  The most important elements to consider are timing and stacking but the result is a quick, one pot meal that tastes great with very little fuss.

1 1/2 lbs Tilapia
1 cup yellow squash
1 cup broccoli
2 cups small potatoes
1 Tbs of coconut oil
1 Tbs of pumpkin oil
1Tbs of olive oil
1Tbs of capers
2Tbs of freshly shredded ginger
2Tbs of sesame seeds
Salt and pepper to taste
Asian bamboo steamer tray

Cut and wash potato pieces into quarters.  Cover with water about 1 inch higher than potato line and begin boiling.  While the potatoes are boiling (total cooking time should be 20 min) wash and pat dry tilapia. 

Arrange in steamer tray without overlapping pieces.  Salt and pepper both sides.  Sprinkle with coconut and pumpkin oil.  Add capers, ginger and sesame seeds and set aside.

In second tray add the cut and washed vegetables. 

Stack the fish then vegetables on top of pot which has been cooking the potatoes.
Steam for about 10 more minutes. 

Sprinkle vegetables and potatoes with olive oil and salt and pepper to taste right before serving.


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