Explore 2 recipes from the steamed entrées collection.
◷ 75 minmedium
A traditional Peruvian dish featuring steamed green corn tamalitos wrapped in banana leaves, served alongside fragrant cilantro-lime rice. This dish highlights seasonal green corn and fresh herbs, offering a vibrant vegetarian option that showcases authentic Peruvian flavors and steaming as the primary cooking technique.
Dec 18
◷ 45 minmedium
A wholesome and vibrant Ethiopian-inspired dish featuring a medley of seasonal steamed vegetables and spiced lentils. This recipe embraces traditional flavors with familiar spices like berbere and niter kibbeh, paired with the gentle technique of steaming to preserve the freshness of the produce and the protein-packed lentils, making it a perfect vegetarian weeknight supper.
Nov 28Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 35 minutes. Cooking takes 40 minutes. Allow 75 minutes in total. Makes 4 servings. Key ingredients: fresh green corn kernels (about 4 ears), corn masa harina (corn flour for masa), warm water, unsalted butter, melted, salt. Equipment: steamer or large pot with steaming rack, large mixing bowl, blender or food processor, large saucepan, measuring cups and spoons, knife, cutting board, spatula.
Kitchen tip: Ensure banana leaves are pliable to prevent cracking when folding tamalitos.
Preparation takes 20 minutes. Cooking takes 25 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: red lentils, rinsed, water or vegetable broth, niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter infused with garlic and ginger, seasonal vegetable, green beans, trimmed and halved. Equipment: medium saucepan, steamer basket or steaming insert, large pot or wok for steaming, wooden spoon, knife, cutting board, measuring spoons, measuring cups.
Kitchen tip: If you don't have niter kibbeh, you can make a quick version by melting unsalted butter and simmering it with garlic, ginger, and a pinch of fenugreek for 15 minutes, then straining before use.