This came from a Wegman's magazine, I think (happy to take it down if I must, but until the lawyers catch up with me... ), so I've reprinted it just as it was originally written, with my notes in parentheses. You do need a wok and some bamboo steamer baskets for this recipe - I'm not sure how to modify it if you don't have this equipment.
(For the record, I don't actually use the leeks or mushrooms; it's quite tasty without.)
Serves 4
Active Time: 10 minutes
Total Time: 25 minutes
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Leeks
1 pkg (10 oz) Bolthouse Farms Matchstick Carrots (I do use these for easy prep, but you can easily matchstick your own carrots with a knife or a food processor)
1/2 lb red or fingerling potatoes, cut in thin match-like strips (you can also buy shredded potatoes - they work well - or you can shred your own in a food processor)
salt and pepper to taste
2 Tbsps Wegman's basting oil (if you don't have a Wegman's...this is an oil, olive I think, with some herbs and spices in it - you could probably use any similar product, but I've honestly only ever made it with the basting oil)
1 Tbsp mushroom soy sauce (I use regular old soy sauce)
4 tilapia fillets (about 6 oz each)
2 cups vegetable broth (you can also use chicken broth)
1 bunch green onions, trimmed, sliced (I skip these unless I happen to have them on hand)
1. Layer bottom of both steamer baskets with leeks. Season carrots and potatoes with basting oil and salt and pepper to taste. Place on top of leeks. Pour soy sauce over fish and season with pepper to taste; arrange on top of vegetables. Stack baskets and cover.
2. Heat broth in wok or tegame pan on HIGH to a rapid boil. Broth must be hot enough to create steam below food, but must not touch it.
3. Place layered baskets in pan. Steam about 12 min or until fish has reached internal temp of 130 degrees. To check temp, lift lid away from face (use extreme caution and avoid steam) and insert thermometer into thickest part of fish. Carefully remove from heat. Let rest 2 min.
4. Spoon on vegetable broth; garnish vegetables and fish with green onions.
About This Blog
The idea for this blog came from my attempt to improve the variety in my family's evening meal after my second pregnancy, during which I made little or no effort to cook. Since I have two small children, I focused on my easiest recipes to minimize time in the kitchen, and aimed to go at least one whole calendar month without repeating a dinner menu. I did re-use a few side dishes, but I didn't repeat entrees, and I rarely spent more than 30-40 minutes making dinner. Ultimately, I found I could go way beyond one month!
I thought other folks might benefit from my little experiment, so I decided to go ahead and publish "a month of menus," including calendar, menus, recipes*, and notes. I've made some adjustments to my actual calendar to take out nights we ate out, spread out the chicken dishes, etc. (Once I get the first month complete, I may try to post a second month's worth.) I've posted each recipe as a separate posting for ease in searching, and the calendar appears at the bottom of the page. (My apologies that a few recipes are out of order. A blog is a difficult format for this, but it's a heckuva lot easier than a website!)
I hope someone out there will find this information useful! Bon appetit!
*Many of my recipes are from cookbooks or were published in a magazine or on a website. I have done my best to be respectful of copyrights, so in some cases I don't reprint a recipe here, but I point you to the book or link you to the website. I have attributed all other recipes as best I could, but I don't always have the original source noted in my own files. My apologies to anyone who isn't properly credited for a recipe!
I thought other folks might benefit from my little experiment, so I decided to go ahead and publish "a month of menus," including calendar, menus, recipes*, and notes. I've made some adjustments to my actual calendar to take out nights we ate out, spread out the chicken dishes, etc. (Once I get the first month complete, I may try to post a second month's worth.) I've posted each recipe as a separate posting for ease in searching, and the calendar appears at the bottom of the page. (My apologies that a few recipes are out of order. A blog is a difficult format for this, but it's a heckuva lot easier than a website!)
I hope someone out there will find this information useful! Bon appetit!
*Many of my recipes are from cookbooks or were published in a magazine or on a website. I have done my best to be respectful of copyrights, so in some cases I don't reprint a recipe here, but I point you to the book or link you to the website. I have attributed all other recipes as best I could, but I don't always have the original source noted in my own files. My apologies to anyone who isn't properly credited for a recipe!
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