Table Of ContentEv eryday Reci pe Book
Chickpea Salad with Steamed Salmon
Serves: 4
Ingredients
1 lb Salmon fillet, boneless
2 Cup Canned chickpeas, drained and rinsed
2 Scallions, sliced paper thin
1 Cup Canned corn kernels, drained and rinsed
1 Red bell pepper, seeded and diced
1 Cucumber, diced
1 Juice and zest of 1 lemon
1 tsp Fresh tarragon leaves, chopped
¼ Cup Extra virgin olive oil
2 Tbsp Black olive paste, tapenade
4 Tbsp Red wine vinegar Salt and pepper, to taste
Instructions
1. Add 2 ? 3 mini cups of water to the lower ?stove compartment of the Itaki lunchbox, (more or
less water may be necessary to achieve desired doneness).
2. Lay the cubed fish out in an individually layer into the dish tray container and cook for
approximately 30 minutes.
3. Meanwhile, in a large bowl mix the chickpeas with scallions, corn kernels, diced bell pepper and
cucumber, set aside.
4. In a small bowl, combine the lemon juice and zest, tarragon leaves, olive oil, olive paste, red
wine vinegar and salt and pepper to taste. Mix well and allow to stand for at least 10 minutes
before using.
5. Add enough dressing to your liking and toss through the chickpea salad.
6. Once the salmon is cooked to your liking, use the upper handles to lift the lid taking care of any
leftover steam as it will be hot.
7. Divide the chickpea salad between 4 bowls and top with the steamed cubes of salmon. Season
with salt and pepper and serve immediately.
Chinese Steamed Pork Dim Sims
Makes: Approx. 20
Ingredients
Seasoning:
1 pk Round dumpling skins ½ tsp Salt
½ lb Shrimp, small shelled and deveined 1 tsp Sugar
12 Chinese mushrooms, small 1 Tbsp Sesame oil
½ lb Ground pork 2 tsp Soy sauce, thin
2 Scallions, finely chopped 1 tsp Oyster sauce
1 small Egg, lightly beaten 1 Tbsp Tapioca flour, (or cornstarch)
Instructions
1. Shell, devein, wash, and drain prawns. Dice into bits. Boil mushrooms in water for 10 minutes,
rinse, squeeze dry, cut off and discard stems; then chop into very small pieces.
2. Combine the pork, mushrooms, prawns, and onion. Put mixture on chopping board and chop
10 to 15 strokes with cleaver or sharp knife.
3. Add all seasoning ingredients and the egg to the pork mixture and mix together well.
4. To make dumpling, place 1 tablespoon in the center of a dumpling skin. Then bring all sides of
the skin up to cover the meat as much as possible, without closing, the top of the dumpling is left
open.
5. Add the dumplings in a single layer to both Itaki food trays, as many that can fit without
overcrowding each tray. You may need to cook in batches, depending on how many will fit
comfortably.
6. Add two mini cups of water in to the lower compartment (white part) of the lunchbox. Stack the
trays on top of each other and place inside the Itaki box.
7. Close the lid and cook dumplings by steaming them for 30 ? 60 minutes.
8. For any leftover cooked dumplings allow to cool and then wrap and freeze them. Reheat after
thawing by steaming for 10 minutes.
9. Serve with soy sauce, hot sauce, or mustard.
Easy Omelette
Serves: 1
Ingredients
2 Large eggs, (up to 3)
1 Tbsp Chives, finely chopped
2 Tbsp Spinach leaves
2 Tbsp Grated swiss cheese, (or preferred cheese)
Salt and pepper, to taste
Instructions
1. Beat the eggs with a fork; season with a pinch of salt and pepper add all ingredients.
2. Lightly grease a Itaki food tray and pour in your egg mixture.
3. Add 2 mini cups of water to the lower compartment (white part) of the lunchbox.
4. Place the food tray in to your Itaki box, close the lid and steam for approximately 30 minutes, or
until the egg is no longer runny.
5. Carefully run a knife around the outside edge of your omelette and turn out on to plate.
6. Serve either on its own or with a side salad or steamed vegetables of your choice.
Gado - Indonesian Vegetable Salad with Peanut Sauce
Serves: 2
Ingredients
1 Lg Potato, diced Sauce:
1 Lg Carrot, peeled and finely sliced ½ Tbsp Olive Oil
½ Cabbage, shredded 1 Garlic clove, crushed
1 Cup Bean sprouts ½ Sml Onion, grated
½ Cup Cucumber, chopped ½ Green chili, finely chopped
½ Tbsp Olive oil (or ½ tsp Chili powder)
½ Cup Tofu, cut in 1 inch cubes ¼ Cup Peanut butter, crunchy
1 Tomato, sliced 1 tsp Lemon juice
1 Scallion, sliced
Instructions
1. Add the diced potato and sliced carrots to the smaller Itaki food tray, with the cabbage, bean
sprouts and cucumber in the large food tray layered in order they have been listed.
2. Add 2 mini cups of water into the lower compartment (white part) of the lunchbox.
3. Add the tray with the potato and carrot, close the lid and steam for 10 minutes. Stop/pause the
steaming after this time.
4. Add the other food tray, being extremely careful of excess steam when you open the lid. Stack
the large food tray on top of the small food tray already in the Itaki box, close the lid and continue
to steam for a further 5 ? 10 minutes, or until cabbage is just tender. Once vegetables are done,
remove the vegetables from Itaki box, set aside to cool.
5. Heat the oil in a wok or pan, add the tofu and cook for 3-5 minutes, turning from time to time
until it is golden all over.
6. Now arrange the steamed vegetables on a serving platter, add the sliced tomato and tofu on
top.
7. For the sauce, heat the oil in a wok or large pan. Stir fry the garlic, onion, and chili for 2-3
minutes.
8. Add the peanut butter, lemon juice and coconut milk and simmer for 2-3 minutes. The sauce
should be thick but pourable, add a little more lemon juice/coconut milk if necessary.
9. To serve, pour the hot sauce over the vegetables and garnish with the scallion slices.
Recipe note: You can substitute the tofu for boiled eggs if you wish.
Sauce:
½ Tbsp Olive Oil
1 Garlic clove, crushed
½ Sml Onion, grated
½ Green chili, finely chopped
(or ½ tsp Chili powder)
¼ Cup Peanut butter, crunchy
1 tsp Lemon juice
