Convection Recipes

Spice Rubbed Chicken Pieces Meal

Spice Rubbed Chicken Pieces

Roasted Medley of Zucchini, Golden Squash & Cherry Tomatoes

Nectarine Blackberry Crisp


Serves 4 - 6 People


Planning Tips for Cooking this Meal in Convection


Cooking Time Chicken Pieces - 25 - 35 minutes depending on the size

Resting Time for Chicken - 5  minutes

Cooking Time for Vegetables - 20 - 25 minutes

Cooking Time for Crisp - 35 - 40 minutes

Organize the oven racks, one on rack 2 (counting up from the bottom) the other on rack 4.

Preheat the oven in the Convection Roast or Convection Bake Mode  to 425 degrees.

  • The chicken goes into the oven on the upper rack and the vegetables on the lower rack, set the timer for 10 minutes, then reduce the temperature to 375.

  • Slide the crisp in next to either the vegetables or the chicken and set the timer for 15 minutes.

  • Remove the chicken and vegetables from the oven, move the crisp to the upper rack to crisp the topping and cook for another 15 - 20 minutes.


Spice Rubbed Chicken Pieces


It’s always a good idea to roast a few extra chicken pieces to have on hand for salads or sandwiches.

6 - 8 bone in chicken pieces

2 - tablespoons olive oil

2  - teaspoons kosher salt

1 ½ - teaspoons dried mixed Italian seasoning

1 ½ - teaspoons garlic powder

2  - teaspoons smoked Spanish paprika (mild or spicy)

Place the chicken pieces on a rimmed baking sheet and coat with the olive oil.

Combine the seasonings in a small bowl and rub into the chicken. This can be done a day ahead of time and will give the chicken great flavor. Cook on a rimmed baking sheet as directed above.


Medley of Zucchini, Gold Squash & Cherry Tomatoes


This medley makes good use of summers’ bounty of golden and green zucchini combined with cherry tomatoes and finished with a sprinkle of feta cheese and fresh herbs. When roasting zucchini it’s best not to cut them too small or they will disintegrate.


2 - medium green zucchini, cut in half lengthwise, then each half cut into 1” thick chunks

2 - medium golden zucchini, cut the same way

1 - cup cherry tomatoes, cut in half

3 - cloves garlic, minced


Combine the vegetables in a bowl and season with a sprinkle of kosher salt and pepper.

Toss with just enough olive oil to cover and spread onto a rimmed baking sheet.

Cook as directed.


Fresh Herb & Feta Cheese Topping


1 - cup crumbled feta cheese

¼  - cup fresh herbs, mint, parsley, basil, oregano, minced

Pinch of dried red chili

Combine the topping and gently fold into the vegetables when they come out of the oven.


Nectarine & Blackberry Crisp


Fruit crisps are so easy to make and are so delicious, they can be served warm with a little ice cream or cold with some yogurt.

6 - ripe nectarines, cut into 8 wedges each

1 - cup ripe blackberries

¼ - cup sugar

1 - stick unsalted butter, room temperature, cut into small pieces

1 - cup old-fashioned oats

½ - cup, brown sugar

½ - cup all purpose flour

1 - teaspoon ground cinnamon

Dash of salt


Mix the fruit together with the sugar in an oven-proof baking dish.

Measure the dry ingredients into a mixing bowl and sprinkle the butter over the mix.

Mix the butter in with your fingertips until the mixture sticks together. Flatten handfuls of the mixture between your palms and place over the fruit and bake as directed.

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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