Steamed Recipes for the Whole Family!

I have always wanted to be a steamed veggie maker, but could not get myself to figure it out. We were gifted a used baby steamer device that was small and simple enough to be able to be figured out with a crying newborn, but we finally outgrew our tiny device.

Welcome our new, fancy, no plastic touching your food, steamer. And some much needed ways to eat veggies and fish - powerhouses of nutrients, cooked in a way that preserves most nutrients possible!

Almost any veggie or meat, once steamed just falls apart, and can be eaten as is, with a bit of olive oil, salt and pepper thrown on top.

I do just lOVE the air fryer and devices like this that make it simple as throw it in with a built in timer, and I don’t have to fuss over whether it was over or under cooked. Somehow cooking fish and meat always used to scare me! But the instant pot never really worked for me. Or the microwave for that matter.

How to make Lemon Butter Sauce, video link

Funny thing to start out with, maybe, but this can be thrown on top of steamed veggies OR fish.

3 minutes, 3 steps, 2 ingredients:

• Melt butter (4 Tbsp)

• Leave until the butter turns brown and the smell suddenly changes and becomes nutty – about 3 minutes; (IT CAN BURN IN SECONDS!)

• Stir through fresh lemon juice (1 Tbs)

A few quick tips:

• Use a pan with silver baseso you can see when the butter changes color;

• Make the Lemon Butter Sauce before the fish so you can concentrate on getting it right. It stays warm for up to 30 minutes – but if you are delayed and it solidifies, it can be reheated in 10 seconds or less.

• Don’t try to make the Lemon Butter Sauce in the same skillet as the fish – the pan will be too large.

ideas for things to serve this fish with:

• Mashed potato or mashed cauliflower (for a low carb option)

  • try Paris Mash – the richest, creamiest mashed potato in the world

• Curried Basmati Rice

• Leafy greens with French Vinaigrette or Italian Dressing

• Broccoli Salad or Magic Broccoli (the best roasted broccoli ever!)

Steamed Veggie Ideas

Rainbow Bowls

Garlic Ginger Honey Sauce/ Marinade

• 3-4 cloves garlic minced (if large cloves, use less)

• 2 tablespoons fresh ginger minced

• 2 tablespoon sesame oil

• 2 tablespoon honey

• 1/2 cup coconut aminos (soy sauce or tamari)

Quinoa and Vegetables

• 1 cup quinoa you will most likely have extra quinoa

• 3 cup water or vegetable or chicken stock (My family prefers with water but a broth will provide more flavor)

• 1 cup sliced carrots

• 1 cup snap peas

• 1 cup sliced purple cabbage

• 1 cup bell pepper sliced

• 1 cup broccoli florets

• 1 -2 avocado sliced

• scallions sliced, for garnish (optional)

• Black and white sesame seeds for garnish (optional)

• Ginger Sesame Sauce

  • 2 tablespoons grated fresh gingerroot

  • 2 tablespoons sesame oil

  • 1 tablespoon fish sauce or reduced-sodium soy sauce

  • 1 teaspoon sugar

  • 1/2 teaspoon reduced-sodium soy sauce

  • 1/4 teaspoon salt

Miso Bowl

• 2 cups soup stock

• sweet potato, burdock root, kabocha squash, carrot, fresh corn, asparagus (10 spears), broccoli, cauli, napa cabbage (5 leaves), cherry tomatoes (10), baby bok choy

• Miso Sesame dressing

  • 6 Tbsp toasted white sesame seeds

  • 2 cloves garlic

  • 1 tsp coconut sugar

  • 2 Tbsp miso

  • 2 Tbsp soy sauce

  • 2 Tbsp roasted sesame oil

  • 4 Tbsp mirin

  • 2 Tbsp rice vinegar (unseasoned)

  • ¼ tsp kosher salt (Diamond Crystal; use half for table salt)

• Sauce (2-3 servings)

  • 3 tbsp Toasted Sesame Seed

  • 1 Garlic Cloves

  • 1 tbsp Miso

  • 1 tbsp Soy Sauce

  • 1 tbsp Sesame Oil

  • 2 tbsp Japanese Sake

  • 2 tsp Rice Vinegar (can sub with distilled white vinegar)

  • 1/8 tsp Salt

  • 1 tbsp Sweetener (Monkfruit Erythritol Blend, sugar or sweetener of choice)

Veggie Cook times

• Asparagus: 5-8 minutes

• Broccoli: 3-5 minutes (florets) 7 minutes (stems)

• Cabbage: 3-5 minutes

• Carrots: 8-13 minutes

• Corn on cob (1-2 inches): 8-10 minutes

• Cauliflower: 3-5 minutes (florets), 7 minutes (stem)

• Gobo slices: 5-10 minutes

• Green beans: 4-6 minutes

• Kabocha: 10-15 minutes

• Potatoes: 10-15 minutes

• Spinach: 2-3 minutes

• Sweet potatoes: 10-15 minutes

• Zucchini: 5-8 minutes

• If you want to cook several kinds of vegetables in a batch, here’s an easier method that I follow:

  • Leafy veggies: 2-3 minutes

  • Mushrooms: 3-5 minutes

  • “Fruit” vegetables (corn, cucumber, eggplant, pumpkin, zucchini, etc): 5-8 minutes

  • Root vegetables: 8-10 minutes

  • Potatoes and sweet potatoes: 10-15 minutes

Panda Express Steamed Veggies

• 2 cups chicken broth (or use bouillon, which is my preferred method)

• ▢2 cups broccoli florets

• ▢1 medium zucchini (sliced in half lengthwise, then cut into half moon slices between ¼ - ½ inch thick)

• ▢1 large carrot (peeled and cut into ½ inch slices)

• ▢½ lb string beans (washed and trimmed - about 1 ½ cups)

• ▢¼ medium cabbage (washed and trimmed of outer leaves - cut into roughly 2 inch chunks - about 2 cups)

• ▢each, salt & pepper (to taste)

• ▢soy sauce (optional, to taste)

Steamed Winter Veggies Bowl (with eggs!)

• Ingredients

• 4 servings

• 1 1/2 lb. baby Yukon Gold potatoes, halved if larger than 1"

• 8 leeks, white and light green parts only, trimmed, cut crosswise into 2" pieces

• 8 large eggs

• 1/2 cup extra-virgin olive oil

• 1/4 cup sherry vinegar

• 1 tsp. honey

• Pinch of cayenne pepper (optional)

• 1 1/2 tsp. kosher salt, divided

• 1/4 cup finely chopped parsley

• 3 Tbsp. capers, drained

• 2 bunches broccolini, trimmed, larger stalks halved lengthwise

• Mayonnaise (for serving)