Hey friends! Let’s talk about one of the simplest, most nutrient-packed cooking methods out there: how to steam vegetables.

I know, I know. It might sound a little… boring. But hear me out! When you steam veggies correctly, you unlock their brightest color, their best texture, and all their natural flavor and vitamins (no water-logging here!). It’s my go-to method for a healthy side dish that’s on the table in under 10 minutes.

And the best part? You don’t need a fancy appliance. If you have a pot and a lid, you’re 90% of the way there. Let me show you how to steam broccoli, cauliflower, and more perfectly, every single time.

Why Steam Your Veggies? The Health Benefits

Before we get to the “how,” let’s talk about the “why.” Steaming is one of the best ways to cook vegetables because it:

• Preserves Nutrients: Unlike boiling, which can leach vitamins into the water, steaming keeps all the good stuff in your food.
• Enhances Flavor: It allows the vegetable’s natural, delicious flavor to shine without needing much else.
• Creates Perfect Texture: Say goodbye to mushy veggies! Steaming gives you that desirable tender-crisp bite.

No-Fail Method for How to Steam Vegetables

This method is the easiest way to steam vegetables without a steamer basket (though I’ll show you my favorite tools below!). It’s a fundamental easy healthy cooking technique everyone should know.

What You’ll Need:

• A pot with a tight-fitting lid
• A steamer basket (highly recommended!)
• Your favorite veggies (broccoli florets, cauliflower, green beans, carrots, and asparagus are all perfect candidates!)
• Water
• A pinch of sea salt

Step-by-Step Instructions:

1. Pour & Boil: Pour about an inch of water into your pot and bring it to a rolling boil over high heat.
2. Basket & Veggies: Place your steamer basket inside the pot. Crucial tip: The water should be under the basket, not touching the veggies. This ensures they steam instead of boil. Pile your veggies in—try to keep them in a single layer for even cooking.
3. Cover & Steam: Pop the lid on tight. This is key! It traps the steam and cooks the veggies quickly. How long to steam vegetables? For most florets or cuts, let them steam for 5-7 minutes. You’re looking for a bright color and a tender-crisp bite. (A fork should pierce them easily).
4. Season & Serve: Carefully remove the basket (it’s hot!). Transfer your veggies to a bowl, hit them with a pinch of good sea salt, maybe a crack of black pepper, and a tiny drizzle of olive oil or a squeeze of lemon. That’s it!

See? So simple. The difference between mushy, bland veggies and crisp, vibrant ones is literally just a basket and a good lid.

My Favorite Kitchen Tools for Easy Steaming

While you can absolutely rig a setup with a heat-safe bowl, investing in a couple of key tools makes this process effortless. I only recommend gear I truly use and love in my own kitchen.

• The Essential Steamer Basket: This collapsible stainless steel steamer basket is a total workhorse. It folds flat to fit almost any pot you own and is so easy to clean. It’s a must-have for any healthy kitchen and makes how to steam broccoli a complete no-brainer.
  Get my favorite collapsible steamer basket on Amazon
• The Ultimate Pot (My Splurge Pick): For a truly professional setup, I adore my All-Clad pot. It heats perfectly and the lid fits perfectly to trap steam, and it’s built to last a lifetime. It’s an investment piece you’ll use for everything from steaming vegetables to soups to sauces.
  Check out the Made in 6-Qt Pot on Amazon

Your Quick Guide: How Long to Steam Vegetables?

FAQ: Your Steaming Questions, Answered!

Q: Can I steam vegetables without a basket?
A: Absolutely! You can place a heat-safe metal colander or even a plate atop a canning jar ring placed in the water. A basket is just much easier!

Q: Are steamed vegetables good for weight loss?
A: Yes! Steaming is a fantastic healthy cooking method for weight management. It requires no added fats and preserves nutrients that keep you feeling full and energized.

Q: How do I add more flavor to steamed vegetables?
A: After steaming, try tossing them with: a squeeze of lemon juice, a drizzle of balsamic glaze, a sprinkle of garlic powder, some grated Parmesan cheese, or a few red pepper flakes for heat.

Happy cooking!
Joanna

Try it out? Tag me on IG: @chefjoannas

For every kid/picky-eater this is a win-win. I make this for my meal prep clients and they always request it. It stores great, just eat it within 3 days.

Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes

Let’s Gather Our Equipment:

• One large skillet (non-stick I prefer Caraway or cast-iron works great!)

Here’s What You’ll Need:

For the Chicken:

• ¼ cup (30g) all-purpose flour (I use a 1:1 gluten-free blend to keep it GF)
• ½ tsp sea salt
• ½ tsp freshly ground black pepper
• 1 ½ lbs (650g) chicken tenderloins (or chicken breast, sliced into strips)

For Sauce:

• 4 tbsp unsalted butter, divided
• 3 cloves garlic, finely minced
• 3 tbsp honey (or pure maple syrup)
• 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1 tbsp apple cider vinegar (a squeeze of fresh lemon juice works too)
• ½ tsp crushed red pepper flakes (adjust to your spice preference)

For Serving (Your Choice):

• Fluffy jasmine rice, whole-wheat noodles, or light cauliflower rice

Let’s Get Cooking!

1. Dredge the Chicken:
In a shallow dish, whisk together the flour, salt, and pepper. Dredge or dip each chicken tender in the flour mixture, making sure it’s lightly coated on all sides. Shake off any excess—this is the secret to a light, crispy crust.

2. Cook to Golden Perfection:
Heat a large skillet (I like to use a non-stick skillet like this Caraway one) over medium-high heat. Add 2 tablespoons of the butter. Once melted and sizzling, add your first batch of chicken tenders (don’t overcrowd the pan). Cook for 2-3 minutes per side, until a beautiful golden-brown crust forms and the internal temperature reaches 165°F (74°C). Transfer them to a clean plate. Melt the remaining 2 tablespoons of butter and repeat with the second batch.

3. Create the Magic Sauce:
Reduce the heat to medium. Pour about ¼ cup of water into the hot skillet—it will sizzle! Use your spatula to scrape up all those delicious browned bits from the bottom of the pan. Let the liquid reduce by half, about 1 minute.

4. Bring It All Together:
Add the minced garlic and sauté for 30 seconds until fragrant. Then, pour in the honey, soy sauce, apple cider vinegar, and red pepper flakes. Give it a good whisk and let it simmer for 1-2 minutes until the sauce glazes beautifully and starts to thicken.

Return all the cooked chicken tenders to the skillet, tossing them gently in the sauce until every piece is lovingly coated and glistening. Heat through a couple minutes and cover with lid until it gets steamy.

5. Serve & Enjoy!
Plate immediately over your choice of base, garnish with a sprinkle of fresh parsley, and dig in!

Make it? Post to IG: @chefjoannas

I cooked for a Sephardic Jewish family the other day. And they requested this dish. It’s called Chicken Marbella When I asked them about it, they said it has Spanish/Moroccan Jewish origins.

I had never made it but I was intrigued. It’s kind of weird. The recipe calls for chicken with olives, prunes, capers, and brown sugar. I didn’t know what to expect. But, it was actually really tasty. The briny-ness of the capers and olives works really well with the sweet parts of it.

Most people make the version where you have to marinate the chicken overnight. But, I didn’t have time for that. So this is the 45-minute weeknight version. I made it all in a large saucepan and it worked out beautifully.

Now I cant wait to make it for myself. I would serve is with some mashed or roasted potatoes. Or you could even try couscous.

Why you’ll love this recipe:

• Change up your typical weekly chicken dinner
• Using chicken thighs keep it really moist
• Dish holds well so you can make it for meal prep
• It’s pretty healthy and light

Chicken Marbella Recipe

TOTAL TIME:
45 minutes 1 hour
YIELD: 6 servings

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 ½ pounds 6 bone-in chicken thighs
• 6 garlic cloves (thinly sliced)
• ½ cup pitted prunes (halved)
• ½ cup pitted Spanish green olives (halved)
• ¼ cup drained capers plus 1 tablespoon brine
• 1 dried bay leaf
• 1 tablespoon dried oregano
• 1 tablespoon brown sugar
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup water
• ¼ cup red wine vinegar

Instructions

1. Heat olive oil in a large skillet over high heat until shimmering, about 2 minutes. Add the chicken, skinned side down, then cook until deep golden brown, about 10 minutes.
2. Flip chicken, cover again and cook until golden on second side, about 5 minutes. Add garlic and cook, stirring until fragrant, about 1 minute.
3. Add the prunes, olives, capers and brine, bay leaf and oregano to the skillet, arranging them evenly around the chicken. Season the chicken with brown sugar, salt and pepper. Pour the chicken broth and vinegar over top and bring to a boil.
4. Reduce heat to low, cover and simmer until chicken is cooked through, 15 to 20 minutes.
5. Carefully transfer the chicken to a serving platter then return the skillet to the stove over high heat.
6. Spoon pan sauce and over chicken and serve.

If you’re interested in weekly meal prep in Los Angeles, visit my business page at www.chefjoannaskitchen.com

This recipe may take some time to prepare, but it’s a great meal prep dish for the week. It has all the veggies in it like mushrooms, celery, carrots and herbs to make it sing. Hope you enjoy it as much as I did. It’s worth it.

Cook Time: 40 minutes

Servings: 8 servings

Ingredients

Creamy Chicken Layer:

• 1/4 cup butter
• 3 carrots, diced
• 3 stalks celery, diced
• 1 medium yellow onion, diced
• 1 cup mushrooms chopped
• 3 cloves garlic, minced
• 1 teaspoon fresh sage, minced
• 1 teaspoon fresh minced rosemary leaves, minced
• 1 teaspoon fresh thyme leaves
• Sea salt and freshly ground black pepper
• 1/4 cup arrowroot flour or tapioca
• 1 1/2 cups dairy free milk, unsweetened
• 1 1/2 cups chicken broth
• 1 tablespoon mustard
• 3-4 cups cooked chicken shredded or chopped
• 1 cup frozen peas

• Biscuit Topping:
• 1 1/2 cup blanched almond flour
• 1/4 cup tapioca flour
• 1 1/2 teaspoons aluminum free baking powder
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 6 Tablespoons grass fed butter, melted
• 1/3 cup dairy free milk, unsweetened
• 1 large egg, whisked

Instructions

1. If making your fresh chicken. Use 3 bone-in chicken breasts. Place them in a medium pot with just enough water to cover. Then bring to a boil, and lower to a simmer for 30-45 minutes, or until cooked through. Then, let cool and shred.
2. Preheat your oven to 375°F and spray a 9 x 13” casserole dish with cooking spray. Heat a large deep skillet over medium heat and add the butter. Add carrots, celery and onion and sprinkle with a bit of salt and pepper. Cook about 5 minutes, until fragrant, then add the mushrooms, garlic, sage, rosemary and thyme. Cook another 3 minutes, until softened and sprinkle again with salt and pepper.
3. Sprinkle the arrowroot or tapioca over the vegetables and stir to coat. Slowly pour in the milk and the broth while stirring constantly, then stir in the mustard. Stir and cook until the gravy thickens and begins to simmer and cook for one more minute, then remove from heat.
4. Stir in the chicken and peas, then set aside.
5. For the biscuit topping, in a large bowl, combine the almond flour, tapioca flour, baking powder, salt and pepper. Make a well in the center and add in the butter, milk, and egg. Stir until a thick batter forms, then allow it to sit for around 2 minutes to firm up a bit.
6. Use your hands to scoop 3-4 tbsp of the batter and form into a ball as best as you can (or just spoon and plop them onto the chicken), and place on top of the chicken mixture in the casserole dish. If it’s too sticky, wetting your hands slightly will help. Repeat to use up all of the batter, making 8 biscuits, spacing them evenly over the casserole.
7. Bake in the preheated oven for about 25 minutes or until the biscuits are golden brown and the filling bubbly. Allow the casserole to sit for 5-10 minutes before serving. Enjoy!

If you’re interested in weekly meal prep in Los Angeles, visit my business page at www.chefjoannaskitchen.com

This is a simple recipe for a dish I had at a Chinese restaurant. I like how the mango cooks down a little and makes a kind of sauce.

It’s such a light and easy dish, and if you love mango, you’ll love it!

Mango chicken

(For 2-3 people):

• 2-3 tsp. Vegetable oil or Sesame oil (recommended)
• 1 garlic clove, smashed
• 1 lb chicken, sliced thin as possible
• 2 small mangos, peeled and sliced
• 1-2 Tbsp. Soy sauce
• 1/4 cup frozen peas
• Green onion(optional)
• Cilantro (optional)

Directions:

1. To slice chicken easily I like to freeze it for 1-2 hours and then you can slice it really thin. If you don’t have time that’s okay, just slice it as thin as you can.

2. Heat a medium pan and add ½ of the oil and the smashed garlic clove. When shimmering add the chicken but don’t crowd the pan. Probably do in it in two batches. Cook on a high heat for just a couple minutes or until no pink remains. Remove chicken and place on a plate. Repeat with remaining chicken.

3. When the chicken is cooked, add the mango slices in. Then add the soy sauce, just start with a tablespoon to start and taste. Add more as needed.

4. Cook for another minute or two, moving it around. Then add the peas and cook for another minute or two or they turn bright green. Then remove from heat.

5. Add green onion and/or cilantro on top just before serving.

If you’re interested in weekly meal prep in Los Angeles, visit my business page at www.chefjoannaskitchen.com

Mango Chicken

Try this simple Asian inspired dish for a healthy weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Servings: 3

Course: Main Course

Cuisine: Chinese

Ingredients Method

Ingredients

  

• 2-3 tsp. Vegetable oil or Sesame oil recommended
• 1 garlic clove smashed
• 1 lb chicken sliced thin as possible
• 2 small mangos peeled and sliced
• 1-2 Tbsp. Soy sauce
• 1/4 cup frozen peas
• Green onion optional
• Cilantro optional

Method

 

1. To slice chicken easily I like to freeze it for 1-2 hours and then you can slice it really thin. If you don’t have time that’s okay, just slice it as thin as you can.
2. Heat a medium pan and add ½ of the oil and the smashed garlic clove. When shimmering add the chicken but don’t crowd the pan. Probably do in it in two batches. Cook on a high heat for just a couple minutes or until no pink remains. Remove chicken and place on a plate. Repeat with remaining chicken.
3. When the chicken is cooked, add the mango slices in. Then add the soy sauce, just start with a tablespoon to start and taste. Add more as needed.
4. Cook for another minute or two, moving it around. Then add the peas and cook for another minute or two or they turn bright green. Then remove from heat.
5. Add green onion and/or cilantro on top just before serving.

Adapted from Cookie and Kate 

Prep Time: 10 mins Cook Time: 40 mins Total Time: 50 minutes 

Yield: 6 to 8 servings

INGREDIENTS

• 2/3 cup roughly chopped pecans (optional)
• 2 cups old-fashioned oats
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon fine-grain sea salt (or 1/2 teaspoon regular table salt)
• 1/4 teaspoon ground nutmeg
• 1 3/4 cups milk of choice (almond milk, coconut milk, oat milk or cow’s milk all work)
• ⅓ cup maple syrup or honey
• 2 large eggs or flax eggs
• 3 tablespoons melted unsalted butter or coconut oil, divided
• 2 teaspoons vanilla extract
• 12 ounces or 1 pint fresh or frozen blueberries (or 2 1/2 cups of your preferred berry/fruit, chopped into 1/2” pieces if necessary), divided
• 2 teaspoons raw sugar (optional)
• Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit

INSTRUCTIONS

1. Preheat the oven to 375 degrees. Grease a 9-inch or 8-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
2. In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
3. In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)
4. Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
5. Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.
6. Bake for 42 to 45 minutes (if using frozen berries, 45 to 50 minutes), until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving. (I used an 8×8 pan and it baked for 1 hour)
7. Serve as-is or with toppings of your choice. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled. This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. If desired, simply reheat individual portions in the microwave before serving.

The other day my client requested a chili recipe. She wanted to pack it up and take it to Mammoth. So I made this really tasty chili with a side of cornbread. They loved it. So, I’m sharing it with you. It’s a great meal prep recipe and it can feed a crowd easily. Just pack it in your cooler for your next trip. 

This is my simple recipe. I like to add a little molasses to it for a slight sweetness but you can leave it out and it will be just as good. 

I didn’t grow up making chili so I’m learning the ratios of spices that I like. This one is not too spicy. So, if you want to add heat, chop up a jalapeno or add a little cayenne pepper to the mix.

Oh yea, and don’t forget the cornbread!

======

Classic Chili

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion -diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1.5 pounds 90% lean ground beef
• 2 1/2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 teaspoon oregano
• 1 teaspoon paprika
• ¼ teaspoon cinnamon (optional)
• 1 1/2 teaspoons salt
• 2 cups beef broth
• 1 (24 oz.) can crushed tomatoes (San Marzano)
• 1 (16 oz.) can red kidney beans, drained and rinsed
• 1 Tbsp. molasses (optional)

For serving: 

Cilantro, lime wedges, sour cream, cheese, scallions

Instructions

1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion, red bell pepper and onion. Cook for 5 minutes, stirring occasionally.
2. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
3. Add the spices, salt, pepper, and stir until well combined.
4. Add the broth, diced tomatoes (with their juice), drained beans, and molasses (if using). Stir well.
5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

The other day I made these delicious chicken kebabs for meal prep. I was so excited becasue 1. the flavor was spot on, lemony and herby like I like. and 2. the grill marks!

Sometimes it’s hard to find new ways to cook chicken breast. It’s such a lean meat that it can turn rubbery quick. And let’s be honest, it doesn’t have too much flavor on it’s own.

But, this recipe delivers. The marinade keeps the chicken moist, and the flavor is bright and lemon-y like you’d get at your favorite middle eastern spot.

I served it with Pilaf rice, Tzatziki sauce and Arabic salad for a middle eastern feast. I hope you give it a try for your next weeknight dinner or party situation!

Greek Lemon Chicken Skewers

Ingredients (serves 6):

• 1 1/2 pounds boneless skinless chicken breasts, cut into approximately 1 inch cubes
• 3 tablespoons fresh lemon juice (about 1 lemon)
• 1 tablespoon red wine or apple cider vinegar
• 2 tablespoon extra virgin olive oil
• 2 cloves of garlic, grated or minced
• 2 teaspoons dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2-1 tsp. Salt
• Fresh ground black pepper to taste

Tzatziki Sauce

• 1 cup shredded English cucumber, you can also dice the cucumber
• 1 1/2 cups plain Greek yogurt, non-fat, 2%, or whole
• Juice of half a lemon
• 2 tsp. red wine vinegar
• 1 Tbsp. olive oil
• 1 Tbsp. mint
• 2 Tbsp. crumbled feta
• 1/2 teaspoon grated garlic, 1 teaspoon if you like it extra garlicy
• Salt and fresh ground black pepper to taste

Instructions

Greek Lemon Chicken Skewers

1. Whisk together all of the ingredients except the chicken in a bowl or glass dish. Add the chicken to the marinade. Toss to coat all the chicken pieces in the marinade. Place in the fridge for up to an hour.
2. Heat the grill to medium-high heat. While the grill is heating, thread the chicken onto metal or wooden skewers. If using wooden skewers be sure to soak them in water for 30 minutes.
3. Oil grill grates or grill pan and place the chicken skewers on them. I grease the grill with an oiled paper towel and tongs to move it back and forth on the grill. Grill the chicken for 3-4 minutes then flip it over and grill for another 3-4 minutes or until the chicken is cooked through. If you have any doubt its cooked, you can finish it in the oven. I put the chicken on a baking tray after grilling. Then, I baked it at 425 F for about 7 minutes. Serve with Tzatziki sauce and pilaf rice.

Tzatziki Sauce

1. Take the shredded cucumber and use your hands to squeeze out the excess liquid. You can also place it in a clean dish towel or paper towels and squeeze out the liquid. 
2. Place the cucumber into a bowl along with the remaining tzatziki ingredients. Stir together until combined. Taste for seasoning and add any additional lemon juice, salt and pepper as needed. Refrigerate until ready to serve.