Ev eryday Reci pe Book

Ch ick pea Salad w it h St eam ed Salm on

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.
Ch in ese St eam ed Por k Dim Sim s

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 Om elet t e

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 - In don esian Veget able Salad w it h Pean u t Sau ce

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.
M om os (Tibet an St eam ed Du m plin gs)

Makes: 6 ? 8
Ingredients

Dough:
1 Cup All purpose flour
1 tsp Olive oil
2-3 Tbsp Water, or as required

Filling:
1/3 lb Extra lean ground beef
½ sml Onion, chopped
1/3 Cup Spinach, chopped fine
1 sml Garlic clove, minced
½ tsp Fresh ginger. minced
1 Scallion, finely chopped
¾ Tbsp Fresh cilantro, chopped Salt to taste

Instructions

1. Mix flour, oil and the water; knead and form into a ball.
2. Let rise covered with a wet towel or plastic wrap for 30 min.
3. Cut dough into 6 ? 8 pieces and roll into small flat circles.
4. Mash together all filling ingredients.
5. Place a spoonful of filling on each dough circle, folding over and crimping to seal.
6. Place the momos in a single layer between both Itkai food trays.
7. Add 2 mini cups of water in to the lower compartment (white part) of the lunchbox.
8. Stack the food trays on top of each other and place in to your Itaki box. Close the lid and steam
for 30 ? 60 minutes or until cooked through, (this will depend on how thick you have rolled the
dough).
9. Serve with a mild tomato salsa, or dipping sauce of choice.
Pot at o Salad Su pr em e

Serves: 4
Ingredients

2 Cup Potatoes, chopped in 1/2 -inch cubes

½ Cup Broccoli flowerets
½ Cup Celery, sliced
¼ Cup Red bell pepper, seeded and diced
¼ Cup Scallions, chopped
2 Tbsp Parsley, chopped
½ -1 Cup Favorite salad dressing, (such as ranch or mayonnaise)
Salt and pepper to taste

Instructions

1. Prepare the potatoes and cauliflower. Add the potatoes in an even layer in the large Itaki food
tray with the cauliflower in an even layer in the small Itaki food tray. Stack the food trays on top of
each other.
2. Add 2 mini cups of water into the lower compartment (white part) of the lunchbox.
3. Place the food trays in your Itaki box, close the lid and steam for approximately 20 ? 30 minutes,
or until vegetables are just tender. Check them towards the end as you do not want to over cook
them and they become mushy.
4. Remove from the steamer and set aside to cool to room temperature.
5. Once cooled, mix all ingredients in a large bowl, toss together and serve.
St eam ed Ch ocolat e Pu ddin g w it h Cr eam Sau ce

Serves: 2 ? 4
Ingredients

1½ Tbsp Butter Cream Sauce:

1/3 Cup Sugar
1 Egg 2 Tbsp Butter
½ Cup Milk ¼ Cup Powdered sugar
1¼ Cup Flour ¼ Cup Heavy cream
2 tsp Baking powder ½ tsp Vanilla extract
2 Oz Bitter sweet chocolate
1 pinch Salt

Instructions

1. Break up the chocolate into small pieces and place in a microwave safe bowl. Microwave the
chocolate for 30 seconds, take out and give a stir. Place back in the microwave and repeat this
process cooking for 30 seconds at a time until the chocolate has melted. Give it one last final stir
and set aside.
2. In a mixing bowl, cream the butter, and add sugar gradually with an electric beater. Once butter
is light and fluffy add the well beaten egg and mix in.
3. Sift together the flour with the baking powder and salt in a separate bowl.
4. Add the flour mix alternatively with the milk to the creamed butter and egg, beating as you go.
5. Add the melted chocolate and gently stir through.
6. Lightly grease your large Itaki food tray and pour your pudding batter in to it.
7. Add two mini cups of water to the lower compartment (white part) of the lunchbox.
8. Place the food tray with the pudding mix into the Itaki box. Close the cover and cook for
approximately 60 minutes, or until cooked through (pudding will be little moist).
9. When done, spoon out in to serving bowls and serve with cream sauce.

CREAM SAUCE: In a bowl using an electric mixer, cream butter and sugar, add vanilla, and stiffly
beaten cream.
St eam ed An ise Ch ick en

* Marinate ahead of time

Serves: 2
Ingredients

1 Lime, juiced
½ Tbsp Brown sugar
1 Star anise
1 pinch Red pepper flakes, crushed
2 Tbsp Tamari, (or soy sauce)
3 Tbsp Water
1 Lg Chicken breast, boneless and skinless cut in thin strips

Instructions

1. In a small saucepan, combine the lime juice, brown sugar, star anise, crushed red pepper, soy
sauce and water. Bring to a boil, reduce the heat and simmer for 3 minutes. Remove from heat
and cool.
2. Put the chicken in a glass dish and spoon half of the soy mixture over, turning to coat.
3. Cover and refrigerate for at least 2-3 hours or overnight if time allows.
4. When ready to steam the chicken, place the chicken shaking off any excess marinate in to the
large Itaki food tray.
5. Add 2 ? 3 mini cups of water into the lower compartment (white part) of the lunchbox.
6. Place the food tray in to the Itaki box, close the lid and steam for 30-45 mins. Be sure to check
for internal temperature or until there is no pink interior remaining.
7. Serve with your choice of side salad, freshly steamed vegetables or steamed rice.
St eam ed Br east of Ch ick en w it h Black M u sh r oom s

Serves: 2
Ingredients

1 lg Chicken breast, skinless boneless

8 Dried Nami black mushrooms, (or shitake)
2 Scallions, sliced
8 Water chestnuts, sliced in thin circles

Marinate:
2 Tbsp Dry sherry
1 Tbsp Tapioca flour (or cornstarch)
2 Slices ginger, finely chopped
1 tsp Sesame oil
2 Tbsp Tamari (or soy sauce)
2 Cloves garlic, minced
1/2 tsp Sugar

Instructions

1. Soak dried mushrooms in hot water for 1/2 hour or until soft.
2. Remove stems and discard, thinly slice the caps.
3. Dice the chicken breast and place in to a bowl. Add the marinade ingredients to chicken;
marinate for at least 30 minutes.
4. Mix sliced mushrooms and water chestnuts with chicken and pour in to the large Itaki food tray.
5. Add 2 ? 3 mini cups of water the lower compartment (white part) of the lunchbox.
6. Place the food tray in to your Itaki box, close the lid and steam for 30-45 minutes. Be sure to
check for internal temperature or until there is no pink interior remaining.
7. Stir through the sliced scallions and serve immediately with cooked Asian noodles.
St eam ed Hon ey an d Alm on d Pear s

Makes: 4
Ingredients

4 Small Fresh Bartlett pears

2 Tbsp Honey
3 Tbsp Almond butter
¼ tsp Ground cinnamon

Instructions

1. Peel each pear and carefully slice off the top quarter of each pear leaving the stem intact and
set aside.
2. Cut out the core of the pear, however do not cut all the way through the bottom, leave 5mm ?
10mm thickness at the base.
3. Combine the almond butter, honey and ground cinnamon in a small bowl. Scope it in to each
hallow of pear and place the pears upright in the Itaki food tray and replace the top quarter.
4. Add two mini cups of water to the lower compartment (white part) of the lunchbox and place
the food tray in the Itaki box. Close the lid and steam for 30 - 45 minutes, checking frequently to
see they don?t overcook and become mushy.
5. Remove tray from steamer and allow pears to cool for about 30 minutes. Serve at room
temperature.
6. Allow pears to cool for about 30 minutes. Serve at room temperature.
St eam ed Cabbage

Serves: 4 ? 6 (side dish)

Ingredients

1 Small Green cabbage

2 Tbsp Apple cider vinegar
1 tsp Sugar
¼ tsp Hot pepper flakes
1 tsp Caraway seeds
Salt and pepper to taste

Instructions

1. Core cabbage and thinly slice the cabbage and divide between the Itaki food trays.
2. Add 2 mini cups of water into the lower compartment (white part) of the lunchbox.
3. Stack the food trays on top of each other and place inside the Itaki box. Close the lid and steam
the cabbage for approximately 30 minutes or until cabbage is cooked tender.
4. While cabbage is steaming, in a small saucepan, mix vinegar, sugar, pepper flakes, caraway
seeds, salt and pepper. Cook for 4 minutes over medium heat, then remove from heat and set
aside.
5. Once the cabbage is done, remove and place in a serving bowl. Pour sauce through strainer
over cabbage and toss well.
St eam ed Sh r im p w it h Gar lic

Serves: 4 (appetizer)
Ingredients

12 med Shrimp
2 Tbsp Olive oil
4 Tbsp Finely minced garlic
2 Tbsp Sallions, finely chopped
1 Tbsp Tamari, (or soy sauce)
2 Tbsp Rice wine vinegar
1 tsp Honey

Instructions

1. Remove shells from the shrimp, leaving the tail sections on, and butterfly the shrimp by slicing
them down the back, not quite in half.
2. Rinse well and remove the dark vein from each. Drain and pat dry.
3. Place the shrimp in a single layer between the Itaki food trays.
4. Heat the oil over medium ? to high heat in a skillet and add the garlic.
5. Lower the heat and cook for approximately about 5 minutes, stirring constantly, until the garlic
turns brown.
6. Raise the heat, add the scallions and cook 30 seconds. Add the tamari soy sauce, rice wine
vinegar and honey and stir for 30 seconds.
7. Pour the sauce evenly over the shrimp in the food trays.
8. Add 2 mini cups of water into the lower compartment (white part) of the lunchbox. Place the
food trays in to the Itaki box, close the lid and steam for 25 ? 30 minutes.
St eam ed Th ai Fish

Serves: 2
Ingredients

2 Snapper fillets, boneless (lg enough to fit in each Itaki food tray, approx. ½ - 1 lb each)
1 tsp Fresh ginger, finely chopped
1/2 Tbsp Lemon grass, white part only sliced thinly
4 Medium Fresh red chilies
2 Tbsp Red onions, diced
1 Tbsp Fish sauce
1 tsp Kaffir lime leaves, thinly sliced
1/2 Cup Basil leaves, (Thai basil preferred)

Instructions

1. Add the ginger, lemon grass, onions, chilies and fish sauce in a blender or food processor (add a
tbsp of water if necessary) and process to a smooth paste.
2. Wash, clean and pat dry the fish fillets well.
3. Cut 3-4 deep slits crosswise on both sides and cover with the spice mixture pushing the mixture
into the slits.
4. Place the dressed fish fillets in the Itaki food trays (one fillet in each)
5. Add 2 ? 3 mini cups of water to the lower compartment (white part) of the lunchbox.
6. Place the food trays in the Itaki box, close the lid and steam the fish 30 ? 45 minutes, or until the
fish flakes with a fork.
7. Serve immediately with your choice of side
Tu n a Rice Salad

Serves: 4 (as a side)

Ingredients

1 Cup (Itaki mini cup) Rice

1 Cup (Itaki mini cup) Water
3 Oz Canned tuna, packed in water drained and flaked
¼ Cup Canned green peas, drained
¼ Cup Canned corn, drained
¼ Cup Red bell pepper, seeded and diced
2 Tbsp Black olives, sliced
2 Tbsp Scallions, sliced
1 ½ Tbsp Lemon juice, freshly squeezed
1 ½ Tbsp Olive oil

Instructions

1. Rinse and drain the rice 2 ? 3 times and then add it to the large Itaki food tray along with the
water.
2. Add 2 mini cups of water into the lower compartment (white part) of the lunchbox.
3. Place the food tray in your Itaki box, close the lid and steam for 30 ? 45 minutes, or until the rice
is done.
4. Once rice is cooked tender, remove food tray and set aside to cool.
5. Once rice is cooled to room temperature, combine rice with all other ingredients in a large bowl
and toss lightly, season with salt and pepper.
6. Cover and chill for at least 30 minutes before serving.
St eam ed Pu m pk in Ch eesecake

Serves: 4
Ingredients

½ Cup Pumpkin puree

½ Cup Ricotta cheese
½ Tbsp Potato starch, (or cornstarch/arrowroot)
¼ Cup Sugar
½ Lemon, zest only
3 lg Egg whites

Instructions
1. Add the pumpkin puree to a bowl of a food processor or blender.
2. Add the ricotta cheese, potato starch, sugar, and lemon zest and process until smooth. Scrape
into a large bowl.
3. In another large bowl, beat the egg whites to stiff peaks.
4. Stir about one quarter of the whites into the pumpkin mixture to lighten it. Then gently fold in
the remaining whites.
5. Lightly grease the large Itaki food tray and scrape the mixture in with a rubber spatula, smooth
the top.
6. Add to mini cups of water into the lower compartment (white part) of the lunchbox.
7. Place your food tray in to the Itaki box, close the lid and steam for 20 ? 30 minutes.
8. Set the lid ajar and steam for a further 5 ? 10 minutes more, or until the cake is set and a knife
inserted into the center comes out clean.
9. Let the cake cool, then refrigerate until chilled.
10. To serve, invert a serving plate over the tray and quickly reverse the two to unmold the cake.
11. Cut the cake into wedges and serve cold with a light dusting of cinnamon sugar and whipped
cream if you desire.

Please note: The cake will puff in the steamer and then deflates slightly as it stands.
Copyr igh t 2019