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Combine the squashes and mushrooms with the remaining
garlic/olive oil mixture; toss to combine. After the potatoes and
chicken have steamed for 14 minutes, turn off the steamer and
let sit for 1 minute. Remove the convection fan, lid and second
steamer tray. Arrange the vegetables on top of the potatoes;
reassemble the steamer and steam for an additional 7 to 8
minutes. Turn off the steamer; let sit for 1 minute. Remove the lid
and check the chicken for doneness (internal temperature should
be 170º F; juices should run clear). Arrange the chicken, potatoes
and vegetables on a warmed serving platter; garnish with the
remaining sprigs of fresh rosemary and serve.
Nutritional analysis per serving:
Calories 498 (25% from fat) • carbo. 59 g • prot. 39g • fat 14g •
sat. fat 4g • chol. 75mg • sod. 270mg • fiber 24g
STEAMED SOLE OR FLOUNDER ROLLS
A quick, simple way to prepare fish.
Makes 4 servings
Preparation: 5 – 10 minutes + 10 – 15 minutes steaming time
Vegetable oil cooking spray
2 pounds fresh skinless sole or flounder fillets (all about
the same size)
2 green onions, trimmed and chopped*
1-1/2 tablespoons low-sodium soy sauce or tamari
1 tablespoon dry sherry
1/2 teaspoon toasted sesame oil
1/4 teaspoon freshly ground black pepper
Lightly spray the large steaming tray with vegetable oil cooking
spray (spray both baskets if doing a double recipe).
Fill the water reservoir and attach to the steamer.
Rinse and dry the sole. Lay skin side up in a single layer.
Combine the soy sauce, sherry, sesame oil, and black pepper.
Lightly brush each sole fillet with the soy mixture. Sprinkle each
with about a half teaspoon of the chopped green onions. Starting
from the flat end, roll each fillet jelly roll style into a compact log.
Arrange in the prepared steamer tray with the exposed pointed
end on the bottom. Brush again lightly with the soy mixture.
Measure the height of the rolls. Steam the rolls for 10 minutes per
inch of height (i.e., if the rolls are 1-1/2 inches in height, then they
will be steamed for 15 minutes). If desired, you may steam your
vegetable of choice in the second steaming tray. Turn off the
steamer and unplug; let sit 1 minute.
Lift off fan and lid. Transfer to warmed plates to serve.
*May be chopped in a Cuisinart
®
Mini-Prep or Cuisinart
®
Food
Processor fitted with the metal blade.
Nutritional analysis per serving:
Calories 163 (14% from fat) • carbo. 1g • prot. 32g • fat 2g •
sat. fat 1g • chol. 82mg • sod. 205mg • fiber 0
01CU13171 TCS-60 IB 6/30/03 4:55 PM Page 18