Convection Recipes

Soy Glazed Butter Roasted Chicken
Roasted Sweet Potatoes & Kale

Meal Preparation Notes


In this meal the spice infused softened butter is spread under the chicken skin prior to cooking then the chicken is cooked for 15 minutes at 400 degrees.  The temperature is then lowered to 350 and the chicken cooked for another 35- 45 minutes and brushed with the soy glaze while it is resting for 15 minutes before carving.  The sweet potatoes only take 25 minutes to cook and the kale can be added in for the last 10 minutes so the vegetables only need to be added to the oven at the very end of the cooking time.


Ingredients:


4 - tablespoons unsalted butter, softened

1 - teaspoon Chinese 5 spice powder

½ - teaspoon Trader Joe’s Multi-Purpose Umami seasoning

1 - 4lb chicken

2 - tablespoons vegetable oil


Preparation:


Take the chicken out of the fridge at least 1 hour before cooking, it will be easier to spread the butter under the skin if it’s not too cold.


Mix the softened butter with the 5 spice powder and Umami seasoning in a small bowl.

With the tip of a sharp knife carefully separate the skin from the breast, then with a small silicone spatula spread ½ of the butter mixture over each of the breast halves. Once you have the butter under the skin you can use your fingers on top of the skin to spread the butter evenly over the breast meat.


Heat the oven to 400 degrees in the Convection or Convection Roast mode.

Place the chicken on a rack in a shallow pan and give it a good coating with the vegetable oil.

Roast for 15 minutes at 400 degrees, then lower the temperature to 350 and cook for 35 - 45 minutes.


Remove the chicken from the oven and immediately brush it with the glaze and let it rest for 15 minutes before carving.  Once carved the chicken pieces can be brushed with any remaining glaze, mixed with the juices from carving the chicken it makes a wonderful sauce.


Soy Garlic Glaze


½ - cup low-sodium soy sauce

2 - tablespoons distilled white vinegar

1 - 2” piece of ginger, peeled and thinly sliced

2 - tablespoons sugar


Combine all the ingredients in a small saucepan and cook over moderate heat until the sugar dissolves and the glaze thickens.  Set aside and reheat gently if needed before brushing over the chicken.


Roasted Sweet Potatoes & Kale


3- medium sized sweet potatoes, orange or white fleshed

1 - bunch Dino kale

2 - cloves garlic minced

3 - tablespoons vegetable oil


Most of the orange flesh sweet potatoes can be peeled and cut in advance of cooking, some of the white fleshed ones tend to discolor if cut too far in advance of cooking. Peel the potatoes, and cut in half lengthwise, then cut each half in lengthwise again and cut each quarter into 1” thick slices. 


Place in a bowl and drizzle with some oil to coat and a sprinkle of kosher salt and pepper. Spread on to a large rimmed baking sheet and cook on a rack underneath the chicken for 25 minutes.


Kale


Wash the kale and remove the center rib, dry the kale and cut into 1” thick pieces.

Place in a bowl and add in  the garlic and a light coating of the oil and massage the garlic and oil into the kale.  


The kale will only take 10- 12 minutes to cook and the oven temperature can be increased to 400 degrees if a crispy finish to the kale is preferred.

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Larissa Taboryski

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Cauliflower Mc & Cheese

Convection Bake Mode


This delicious version of perhaps the most popular comfort food incorporates some steamed cauliflower but you could also substitute broccoli if you prefer.


Ingredients:


3 - cups elbow pasta

2 - cups, small cauliflower or broccoli florets

3 - tablespoons butter

3 - tablespoons all purpose flour

2 - cups milk

1 - teaspoon salt

Dash of pepper

1 - cup grated Jack cheese

2 - cups grated Cheddar cheese

¼ - cup fine breadcrumbs mixed with

¼ - cup grated Parmesan cheese and

2 - tablespoons minced fresh parsley


Preparation: 


Cook the pasta in 8 cups of water with ½ teaspoon of salt, drain and rinse in cold water.


Steam the cauliflower and when cooked combine with the pasta.

Heat the butter in a small heavy saucepan, add the flour and stir to blend.


Cook for a few minutes taking care not to let the butter get too dark.

Whisk in the milk and cook over moderate heat until thickened.


Remove from the heat and stir in the cheese whisking until it is all blended, taste and add salt and pepper as needed.


Preheat the oven to Convection Bake 350 degrees (using Convection ensures even heat distribution and enables you to roast some meat or vegetables on another rack at the same time)


Mix  the cheese sauce with the cooked pasta and cauliflower and pour into an oiled oven casserole dish (approx 9 x 13) cover and bake on the center rack for 30 minutes.


After 30 minutes, remove the foil and sprinkle the breadcrumb, parsley, Parmesan cheese mixture over the pasta and cook for another 10 minutes until the topping has browned.

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Susanne Jensen

Turkey Lasagna with Zucchini Noodles, Mozzarella and Pesto

Convection or Convection Bake


I won’t kid you, Lasagna always takes work but the efforts are always worthwhile and in this version the zucchini “noodles” are easily prepared at the same time using Convection.


It takes about 10 minutes to slice the zucchini and about 20 minutes to cook and cool them.


The turkey filling takes about 40 minutes to prep and cook and while that is cooking you can assemble the other ingredients so you are ready to layer everything into the casserole for baking. Once everything is prepped, layering the lasagna into the casserole is easy.


Zucchini Noodles


6 - large zucchini, ends trimmed each cut lengthwise into 6 ¼” thick slices

½ - teaspoon mixed Italian seasoning

2 - tablespoons olive oil


Turkey Filling


1 - tablespoon olive oil + 2 tablespoons unsalted butter

1 - lb ground dark turkey meat (or ground beef if you prefer)

1 - medium yellow onion, peeled and cut into 1” dice

3 - cloves garlic, peeled and minced

Dash of ground chili flakes if you like some spice

1 - 15oz can whole peeled tomatoes

2 - tablespoons tomato paste


Additional Ingredients


1 - 15oz container Ricotta cheese

1 - 4 oz container Pesto (or ½ cup homemade)

1 ½ - lbs shredded Mozzarella cheese


Preheat the oven to Convection or Convection Bake 400 degrees


Lay the zucchini slices onto 2 rimmed baking sheets, sprinkle with the seasoning and drizzle with some olive oil, salt and pepper and cook for 15 - 20 minutes until softened, then set aside to cool.


Meanwhile heat a large heavy skillet or saute pan over moderate heat, when hot add the oil and butter and when the butter sizzles increase the heat and add the ground turkey.  Break it up with a fork and cook over medium high heat until evenly browned.  Turn off the heat and remove the turkey from the pan with a slotted spoon.


Return the pan to heat and over moderate heat saute the onion until softened, add the garlic and cook for a few minutes before adding the tomatoes.  Cook over moderate heat breaking the tomatoes with the back of a spoon (you can use chopped tomatoes if you prefer) then stir in the tomato paste.  Add the browned turkey and any accumulated juices to the pan and simmer for 20 - 30 minutes.  Taste and add salt and pepper as needed.


Layering the Lasagna


Spoon a little of the sauce onto the bottom of an oven casserole dish and add one layer of the cooked zucchini noodles.


  1. Add half  of the turkey mixture, spread over the noodles and top with a cup of mozzarella cheese

  2. Add another layer of noodles and spread the ricotta over the noodles, or flatten a few tablespoons between your palms and place over the noodles.

  3. Gently spread a layer of pesto over the ricotta and top with another loosely packed cup of mozzarella and another layer of noodles

  4. Add the remainder of the turkey, another cup of cheese and the final layer of noodles.

  5. Spread a little more pesto over the top of the noodles and top with a sprinkling of mozzarella cheese.


Preheat the oven to Convection Bake 325 degrees

Cut a sheet of foil to fit the casserole and lightly oil the non-shiny side.


Cover the casserole loosely so the foil doesn’t stick to the cheese and bake on the middle rack for 25 minutes.


Remove the foil and bake for another 15 minutes until the cheese is bubbling, allow the casserole to stand for at least 10 minutes before serving.


Serves 6 - 8

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Larissa Taboryski

Shepherd’s Pie with Seitan

Convection Bake


Another dish on the list of popular comfort foods, this version from Susanne Jensen will show you just how delicious a plant based version of this dish can be. If you don’t have a big group to feed you can easily portion this casserole into smaller portions and freeze some for later use. 


Ingredients: 


2 - tablespoons oil 

1 - yellow onion, diced 

3 - cloves garlic, minced 

1 - teaspoon thyme

 2 - carrots, finely diced 

1 - rutabaga, finely dice 

1 - pound seitan, ground in a food processor or meat grinder 

2 - tablespoons tomato paste 

1 - tablespoon vegan Worcestershire sauce 

1 ½ - teaspoons salt ¼ t- easpoon pepper 

2 - cups water mixed with 2 tablespoons vegetable powder 

1 - tablespoon cornstarch dissolved in 2-3 tablespoons cold - water ½ - cup fresh or frozen peas 

3 - large baking potatoes, peeled and cut into small chunks 


Preparation:


1. Heat oil in a frying pan and add onion and garlic. Sauté for 3-4 minutes. 


2. Add rutabaga and carrot and sauté for another 3-4 minutes. 


3. Add thyme, seitan, tomato paste, Worcestershire sauce, salt, pepper, water with vegetable powder and cook for 6-8 minutes.


 4. Add dissolved cornstarch and cook until vegetable seitan mixture has slightly thickened, approximately 1 minute. 


5. Stir in peas. 


6. Meanwhile steam the potatoes in 1 cup of water over moderate heat until very tender. Mash with some butter and milk until creamy. 


7. Assemble shepherd’s pie by adding vegetables to a baking pan and cover with mashed potatoes. 


8. When ready to serve, preheat the oven in the Convection Bake Mode 400 degrees and bake uncovered for 20 minutes until the potatoes begin to brown (40 minutes if the casserole has been refrigerated.) 


Serves 6 - 8

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Susanne Jensen

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Mushroom Quiche with Fontina

Much as I appreciate the benefits of cooking with Convection I still make good use of the traditional Bake mode in the oven, especially when baking pies or quiche. The traditional Bake mode has a more drying effect upon food and since the heat is primarily coming from the bottom heating element you can be assured your pastry will cook through perfectly.


When preparing this recipe take into account that the pastry needs to rest before being baked blind and it’s not advisable to put a hot filling into the pastry. 


So in terms of planning, here are the steps:


1. Make the pastry first and place it in the refrigerator.

2.Cook the mushrooms and grate the cheese and set those aside.

3. Heat the oven and “blind bake” the pastry crust. For this you will need to line the pastry with a circle of parchment paper and weigh down the crust with dried beans or pastry weights.

4. Whip together the eggs and cream and now you are ready to bake the quiche.


Quiche is traditionally baked in a crust made with butter and all-purpose flour but in this version I am using a delicious easy to prepare olive oil crust


Olive Oil Pastry


1 ¼ - cups all purpose or spelt flour

½ - tsp kosher salt

½ - cup good quality olive oil

¼ - cup ice cold water


Preparation


Combine the flour and salt in a medium sized bowl. Stir in the water then the oil, mixing until well blended. Turn the dough onto a lightly floured surface and knead the dough briefly then place in a 9” metal tart pan with a removable bottom. Press the dough evenly into the base of the pan and up the sides then place it in the refrigerator for 30 minutes before blind baking.


To blind bake the crust, place an oven rack in the lower third of the oven and heat the oven in the Bake mode 400 degrees.  Place a circle of parchment paper over the prepared pastry and add enough dried beans or weights to cover the surface evenly.  


Place in the oven and bake for 20 minutes. Handling a pan with a removable bottom and bulky oven gloves can be tricky, placing the pan on a flat cooking sheet will make it easier to handle.


Remove the pan after 20 minutes and very carefully remove the parchment paper and beans (having a stainless bowl or plate handy is helpful here). Prick the pastry all over with a fork and return to the oven for 6 - 8 minutes. Leave the oven door ajar to allow the oven to cool.


Mushroom Filling


½ - lb crimini mushrooms or your preferred combination, wiped clean and sliced

1 - thin leek, white part only, thoroughly washed and thinly sliced

2 - tbsp olive oil

¼ - tsp dried thyme

4 - large eggs

¾ - cup heavy cream

1 - cup grated Fontina cheese


Heat a medium saute pan over moderate heat. Add the oil to the pan and when hot add the mushrooms, leeks and thyme. Cook stirring occasionally for 8 - 10 minutes until the mushrooms have released their juices and are limp. Season with some sea salt and freshly ground pepper and set aside to cool.


When ready to assemble and bake the quiche, heat the oven in the Bake mode 350 degrees.


Leave the pan with the prepared crust on the flat pan for easy handling. Whisk the eggs and cream together in a large measuring cup or bowl. Layer the grated cheese over the crust, add the cooked mushrooms and carefully pour over the cream mixture. Slide the tray into the oven and bake for 30 - 35 minutes until the filling is set.


Serves: 4 - 6 People

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Larissa Taboryski