Site Search

Results found for ""

  • Flourless Chocolate Cake

    Convection Recipes Flourless Chocolate Cake Convection or Convection Bake Ingredients: 16 - oz bittersweet or semisweet chocolate, coarsely chopped 1 - cup unsalted butter, softened 3 - tablespoons, Grand Marnier 1 - teaspoon vanilla extract 7 - large eggs, room temperature 1 - cup superfine sugar Preparation: Preheat oven to 325 degrees, Convection or Convection Bake. Butter a 9” diameter springform pan and line the bottom with parchment paper. Stir chocolate, butter, Grand Marnier and vanilla in a large heavy saucepan over low heat until melted and smooth. Set aside and cool to lukewarm. Using an electric mixer, beat the eggs and sugar until thick and pale, about 6 minutes. Temper the chocolate with ⅓ of the egg mixture, then fold in the remaining egg mixture and transfer to the prepared baking pan. Bake for 55 - 60 minutes or until the tester comes out with only moist crumbs attached. Download PDF Recipe Cathy Dyla Select a Category arrow&v Zucchini Lasagna Whether you are eating a low-carb diet or have a glut of zucchini, this recipe using zucchini slices instead of noodles is definitely worth a try. The preparation is simplified because you can “pre-cook” the zucchini slices at the same time on multiple trays using Convection; that way they won’t give off as much water and they will be more flavorful. Prepare a simple meat sauce, assemble your cheeses and some fresh herbs and your delicious lasagna will come together in no time. The lasagna can also be prepared without meat substituting sautéd vegetables such as mushrooms, peppers or eggplant for the meat layer. Overall preparation time is about 40 minutes and the baking time for the lasagna is also approximately 40 minutes. Ingredients 3 large zucchini, end trimmed, cut lengthwise into ¼” thick slices ½ tsp dried oregano 4 tbsp olive oil 2 lbs ground beef 1 small yellow onion, chopped 3 cloves garlic, minced ½ tsp mixed Italian seasoning 1 24oz jar pasta sauce Pinch dried red chili flakes 1 15oz container ricotta cheese 1 ½ cups shredded mozzarella or 4 cheese blend 1 cup shredded Parmesan cheese 1 egg ¼ cup chopped fresh basil and oregano leaves ¼ cup pesto sauce Directions You will need a 1 9x13” oven casserole dish. Heat the oven in the Convection or Convection Bake mode at 400 degrees. Arrange the zucchini onto 2 lightly oiled rimmed baking sheets, sprinkle the zucchini with a little kosher salt, cracked pepper, oregano and drizzle or spray a little more olive oil on the top. Slide the trays into the oven and bake for 15 - 20 minutes until beginning to brown at the edges. Remove and set aside. Meanwhile, heat a large heavy pan over medium heat, add a light film of oil to the pan, increase the heat to medium high and add the ground beef. Sear the meat, breaking it up with the back of a spoon until evenly browned. This can be done in batches if necessary. Remove the pan from the heat and transfer the meat to a bowl with a slotted spoon. Place the pan back on the stove and heat over medium heat. Add the remainder of the olive oil and saute the onion until softened. Stir in the garlic and seasoning and cook for a minute or two. Now add in the pasta sauce, reserving ½ a cup to spread on the bottom of the baking dish and the cooked beef and a sprinkle of dried red chili flakes. Bring to a gentle simmer and cook for 15 to 20 minutes. While the meat sauce is cooking, combine the ricotta cheese with the shredded Parmesan cheese and egg, stir in the fresh herbs and add a grind or two of freshly cracked pepper. Arrange the oven racks so one is in the lower third of the oven and change the oven heating mode to Convection Bake 350 degrees. In this mode heat will be directed to the top and bottom of the casserole and the Convection fan will circulate the heat around the oven. Spread the reserved ½ cup of pasta sauce on the bottom of the casserole dish and arrange a layer of zucchini slices across the bottom of the pan. Top with half of the meat sauce and spread half of the ricotta mixture over that, finishing with a sprinkle of ½ a cup of the shredded mozzarella. Repeat the layers, finishing with a final layer of zucchini slices, spread the pesto over the zucchini and the final ½ cup of shredded mozzarella. Place the lasagna in the oven and bake for 40 minutes. For a golden crust, change the oven mode to Broil 425 degrees for 5 minutes at the end of the cooking time. Remove the lasagna from the oven and allow it to rest for 10 - 15 minutes before serving. Serves 6 - 8 Larissa Taboryski PDF Recipe 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 Susanne Jensen PDF Recipe 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. Susanne Jensen PDF Recipe 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. Add half of the turkey mixture, spread over the noodles and top with a cup of mozzarella cheese 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. Gently spread a layer of pesto over the ricotta and top with another loosely packed cup of mozzarella and another layer of noodles Add the remainder of the turkey, another cup of cheese and the final layer of noodles. 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 Larissa Taboryski PDF Recipe Recipe A to Z Select a Recipe arrow&v Chocolate Pecan Pie This recipe for pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Instead of using corn syrup the recipe calls for a more natural sweetener. Good choices are agave syrup, maple syrup, brown rice syrup or honey. I included a few tablespoons of molasses because I was a little short of agave syrup and it was delicious. It is not a big pie, in fact I bake it in a 9” tart pan with a removable bottom and it’s only about ¾ “ in depth, perfect for a sliver of something sweet without being overwhelming. If you don’t have time to make the pastry then just make the filling and add to a frozen 9” pie crust. Pastry 1 ½ cups unbleached all-purpose flour Pinch, Kosher salt 1 tbsp granulated sugar 1 stick chilled unsalted butter, cut into small cubes ¼ cup ice cold water Filling ½ cup sugar ¼ stick, unsalted butter at room temperature 1 tbsp all-purpose flour ¾ agave nectar, maple syrup, honey or brown rice syrup 1 tsp vanilla extract 3 large eggs 1 cup pecans, chopped ½ cup semisweet chocolate chips Directions Organize the oven racks so you can bake on rack position 2, one up from the bottom rack. Heat the oven in the Convection Bake mode 350°F or Bake mode 375°F. Beat the sugar and butter in a medium bowl then stir in the flour. Stir in the syrup and vanilla then with the motor running add the eggs, one at a time. F finally add the pecans and chocolate chips. Carefully pour the filling into the prepared pan and bake for 35 to 40 minutes until set. Larissa Taboryski PDF Recipe Convection Steam Recipes Plan your cooking with these tips "to unlock the magic of your appliances"

  • Convection Meal - Chicken Meatballs with Miso and Ginger and Roasted Green Beans with Spicy Tofu

    Convection Recipes Convection Meal - Chicken Meatballs with Miso and Ginger and Roasted Green Beans with Spicy Tofu These two simple zesty recipes make a delicious quick cooking Convection meal and will give your taste buds a nice change from traditional meatballs and roasted vegetables. Chicken Meatballs with Miso and Ginger 1 - lb ground chicken 3 - tablespoons white miso 2 - cloves garlic minced 1 - teaspoon fresh minced ginger 1 - teaspoon kosher salt ¾ - teaspoon black pepper 12 - Ritz crackers, finely ground ¼ - cup of milk Combine all the ingredients in a large bowl and combine gently with your hands. The mixture is very sticky, I wore disposable gloves to shape the 12 meatballs but the recipe author suggests lightly wetting your hands to prevent sticking. Meatballs can be cooked immediately or refrigerated for a few hours before cooking. Line a small rimmed baking sheet with a sheet or parchment and arrange the meatballs on the tray, give them a light spritz of cooking oil before going into the oven. Roasted Green Beans with Spicy Tofu 1 - 14oz package extra firm tofu, drained and sliced crosswise into 8 ½” slices 2 - tablespoons chopped fresh cilantro 2 - tablespoons, chopped scallions 2 - cloves garlic, minced 1 ½ - teaspoons sesame oil 1 - teaspoon honey 3 - tablespoons soy sauce 1 ½ - tablespoons black rice vinegar (or substitute with white rice vinegar) 3 - tablespoons chile-crisp condiment ¾ - lb green beans, trimmed Place the tofu slices in a casserole dish, whisk together all the ingredients except the green beans and pour over the tofu. Wash and trim the green beans, pat dry, spread onto a rimmed baking sheet and drizzle with some canola or vegetable oil. Push the beans to one side and place the tofu slices on the baking sheet and pour the marinade over the tofu. Arrange the oven racks to accommodate the pans and heat the oven in the Convection Roast or Convection Bake Mode 425 degrees. Cook the Chicken Meatballs for 20 minutes until firm and slightly browned on the edges. Cook the Green Beans for 15 - 20 minutes until the beans begin to blister. Original recipes are from New York Times Cooking. Serves 4 Download PDF Recipe Larissa Taboryski Select a Category arrow&v Zucchini Lasagna Whether you are eating a low-carb diet or have a glut of zucchini, this recipe using zucchini slices instead of noodles is definitely worth a try. The preparation is simplified because you can “pre-cook” the zucchini slices at the same time on multiple trays using Convection; that way they won’t give off as much water and they will be more flavorful. Prepare a simple meat sauce, assemble your cheeses and some fresh herbs and your delicious lasagna will come together in no time. The lasagna can also be prepared without meat substituting sautéd vegetables such as mushrooms, peppers or eggplant for the meat layer. Overall preparation time is about 40 minutes and the baking time for the lasagna is also approximately 40 minutes. Ingredients 3 large zucchini, end trimmed, cut lengthwise into ¼” thick slices ½ tsp dried oregano 4 tbsp olive oil 2 lbs ground beef 1 small yellow onion, chopped 3 cloves garlic, minced ½ tsp mixed Italian seasoning 1 24oz jar pasta sauce Pinch dried red chili flakes 1 15oz container ricotta cheese 1 ½ cups shredded mozzarella or 4 cheese blend 1 cup shredded Parmesan cheese 1 egg ¼ cup chopped fresh basil and oregano leaves ¼ cup pesto sauce Directions You will need a 1 9x13” oven casserole dish. Heat the oven in the Convection or Convection Bake mode at 400 degrees. Arrange the zucchini onto 2 lightly oiled rimmed baking sheets, sprinkle the zucchini with a little kosher salt, cracked pepper, oregano and drizzle or spray a little more olive oil on the top. Slide the trays into the oven and bake for 15 - 20 minutes until beginning to brown at the edges. Remove and set aside. Meanwhile, heat a large heavy pan over medium heat, add a light film of oil to the pan, increase the heat to medium high and add the ground beef. Sear the meat, breaking it up with the back of a spoon until evenly browned. This can be done in batches if necessary. Remove the pan from the heat and transfer the meat to a bowl with a slotted spoon. Place the pan back on the stove and heat over medium heat. Add the remainder of the olive oil and saute the onion until softened. Stir in the garlic and seasoning and cook for a minute or two. Now add in the pasta sauce, reserving ½ a cup to spread on the bottom of the baking dish and the cooked beef and a sprinkle of dried red chili flakes. Bring to a gentle simmer and cook for 15 to 20 minutes. While the meat sauce is cooking, combine the ricotta cheese with the shredded Parmesan cheese and egg, stir in the fresh herbs and add a grind or two of freshly cracked pepper. Arrange the oven racks so one is in the lower third of the oven and change the oven heating mode to Convection Bake 350 degrees. In this mode heat will be directed to the top and bottom of the casserole and the Convection fan will circulate the heat around the oven. Spread the reserved ½ cup of pasta sauce on the bottom of the casserole dish and arrange a layer of zucchini slices across the bottom of the pan. Top with half of the meat sauce and spread half of the ricotta mixture over that, finishing with a sprinkle of ½ a cup of the shredded mozzarella. Repeat the layers, finishing with a final layer of zucchini slices, spread the pesto over the zucchini and the final ½ cup of shredded mozzarella. Place the lasagna in the oven and bake for 40 minutes. For a golden crust, change the oven mode to Broil 425 degrees for 5 minutes at the end of the cooking time. Remove the lasagna from the oven and allow it to rest for 10 - 15 minutes before serving. Serves 6 - 8 Larissa Taboryski PDF Recipe 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 Susanne Jensen PDF Recipe 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. Susanne Jensen PDF Recipe 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. Add half of the turkey mixture, spread over the noodles and top with a cup of mozzarella cheese 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. Gently spread a layer of pesto over the ricotta and top with another loosely packed cup of mozzarella and another layer of noodles Add the remainder of the turkey, another cup of cheese and the final layer of noodles. 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 Larissa Taboryski PDF Recipe Recipe A to Z Select a Recipe arrow&v Chocolate Pecan Pie This recipe for pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Instead of using corn syrup the recipe calls for a more natural sweetener. Good choices are agave syrup, maple syrup, brown rice syrup or honey. I included a few tablespoons of molasses because I was a little short of agave syrup and it was delicious. It is not a big pie, in fact I bake it in a 9” tart pan with a removable bottom and it’s only about ¾ “ in depth, perfect for a sliver of something sweet without being overwhelming. If you don’t have time to make the pastry then just make the filling and add to a frozen 9” pie crust. Pastry 1 ½ cups unbleached all-purpose flour Pinch, Kosher salt 1 tbsp granulated sugar 1 stick chilled unsalted butter, cut into small cubes ¼ cup ice cold water Filling ½ cup sugar ¼ stick, unsalted butter at room temperature 1 tbsp all-purpose flour ¾ agave nectar, maple syrup, honey or brown rice syrup 1 tsp vanilla extract 3 large eggs 1 cup pecans, chopped ½ cup semisweet chocolate chips Directions Organize the oven racks so you can bake on rack position 2, one up from the bottom rack. Heat the oven in the Convection Bake mode 350°F or Bake mode 375°F. Beat the sugar and butter in a medium bowl then stir in the flour. Stir in the syrup and vanilla then with the motor running add the eggs, one at a time. F finally add the pecans and chocolate chips. Carefully pour the filling into the prepared pan and bake for 35 to 40 minutes until set. Larissa Taboryski PDF Recipe Convection Steam Recipes Plan your cooking with these tips "to unlock the magic of your appliances"

  • Shepherd’s Pie with Seitan

    Convection Recipes 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 Download PDF Recipe Susanne Jensen Select a Category arrow&v Zucchini Lasagna Whether you are eating a low-carb diet or have a glut of zucchini, this recipe using zucchini slices instead of noodles is definitely worth a try. The preparation is simplified because you can “pre-cook” the zucchini slices at the same time on multiple trays using Convection; that way they won’t give off as much water and they will be more flavorful. Prepare a simple meat sauce, assemble your cheeses and some fresh herbs and your delicious lasagna will come together in no time. The lasagna can also be prepared without meat substituting sautéd vegetables such as mushrooms, peppers or eggplant for the meat layer. Overall preparation time is about 40 minutes and the baking time for the lasagna is also approximately 40 minutes. Ingredients 3 large zucchini, end trimmed, cut lengthwise into ¼” thick slices ½ tsp dried oregano 4 tbsp olive oil 2 lbs ground beef 1 small yellow onion, chopped 3 cloves garlic, minced ½ tsp mixed Italian seasoning 1 24oz jar pasta sauce Pinch dried red chili flakes 1 15oz container ricotta cheese 1 ½ cups shredded mozzarella or 4 cheese blend 1 cup shredded Parmesan cheese 1 egg ¼ cup chopped fresh basil and oregano leaves ¼ cup pesto sauce Directions You will need a 1 9x13” oven casserole dish. Heat the oven in the Convection or Convection Bake mode at 400 degrees. Arrange the zucchini onto 2 lightly oiled rimmed baking sheets, sprinkle the zucchini with a little kosher salt, cracked pepper, oregano and drizzle or spray a little more olive oil on the top. Slide the trays into the oven and bake for 15 - 20 minutes until beginning to brown at the edges. Remove and set aside. Meanwhile, heat a large heavy pan over medium heat, add a light film of oil to the pan, increase the heat to medium high and add the ground beef. Sear the meat, breaking it up with the back of a spoon until evenly browned. This can be done in batches if necessary. Remove the pan from the heat and transfer the meat to a bowl with a slotted spoon. Place the pan back on the stove and heat over medium heat. Add the remainder of the olive oil and saute the onion until softened. Stir in the garlic and seasoning and cook for a minute or two. Now add in the pasta sauce, reserving ½ a cup to spread on the bottom of the baking dish and the cooked beef and a sprinkle of dried red chili flakes. Bring to a gentle simmer and cook for 15 to 20 minutes. While the meat sauce is cooking, combine the ricotta cheese with the shredded Parmesan cheese and egg, stir in the fresh herbs and add a grind or two of freshly cracked pepper. Arrange the oven racks so one is in the lower third of the oven and change the oven heating mode to Convection Bake 350 degrees. In this mode heat will be directed to the top and bottom of the casserole and the Convection fan will circulate the heat around the oven. Spread the reserved ½ cup of pasta sauce on the bottom of the casserole dish and arrange a layer of zucchini slices across the bottom of the pan. Top with half of the meat sauce and spread half of the ricotta mixture over that, finishing with a sprinkle of ½ a cup of the shredded mozzarella. Repeat the layers, finishing with a final layer of zucchini slices, spread the pesto over the zucchini and the final ½ cup of shredded mozzarella. Place the lasagna in the oven and bake for 40 minutes. For a golden crust, change the oven mode to Broil 425 degrees for 5 minutes at the end of the cooking time. Remove the lasagna from the oven and allow it to rest for 10 - 15 minutes before serving. Serves 6 - 8 Larissa Taboryski PDF Recipe 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 Susanne Jensen PDF Recipe 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. Susanne Jensen PDF Recipe 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. Add half of the turkey mixture, spread over the noodles and top with a cup of mozzarella cheese 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. Gently spread a layer of pesto over the ricotta and top with another loosely packed cup of mozzarella and another layer of noodles Add the remainder of the turkey, another cup of cheese and the final layer of noodles. 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 Larissa Taboryski PDF Recipe Recipe A to Z Select a Recipe arrow&v Chocolate Pecan Pie This recipe for pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Instead of using corn syrup the recipe calls for a more natural sweetener. Good choices are agave syrup, maple syrup, brown rice syrup or honey. I included a few tablespoons of molasses because I was a little short of agave syrup and it was delicious. It is not a big pie, in fact I bake it in a 9” tart pan with a removable bottom and it’s only about ¾ “ in depth, perfect for a sliver of something sweet without being overwhelming. If you don’t have time to make the pastry then just make the filling and add to a frozen 9” pie crust. Pastry 1 ½ cups unbleached all-purpose flour Pinch, Kosher salt 1 tbsp granulated sugar 1 stick chilled unsalted butter, cut into small cubes ¼ cup ice cold water Filling ½ cup sugar ¼ stick, unsalted butter at room temperature 1 tbsp all-purpose flour ¾ agave nectar, maple syrup, honey or brown rice syrup 1 tsp vanilla extract 3 large eggs 1 cup pecans, chopped ½ cup semisweet chocolate chips Directions Organize the oven racks so you can bake on rack position 2, one up from the bottom rack. Heat the oven in the Convection Bake mode 350°F or Bake mode 375°F. Beat the sugar and butter in a medium bowl then stir in the flour. Stir in the syrup and vanilla then with the motor running add the eggs, one at a time. F finally add the pecans and chocolate chips. Carefully pour the filling into the prepared pan and bake for 35 to 40 minutes until set. Larissa Taboryski PDF Recipe Convection Steam Recipes Plan your cooking with these tips "to unlock the magic of your appliances"

  • Broiled Seafood Pasta with Salmon, Scallops and Shrimp

    Convection Recipes Broiled Seafood Pasta with Salmon, Scallops and Shrimp Broil Mode (no Convection) We all need easy delicious recipes in our repertoire and this is one of the easiest I know, quickly broiled seafood served over pasta with Vodka sauce (or any sauce you prefer). Great for a quick dinner or for an impressive dish to feed a crowd, just increase the quantities as needed. If using shrimp and scallops from your freezer be sure to defrost them in advance and blot with paper towels so they don’t give off too much liquid. In order that everything is ready to serve at the same time, allow 12 - 14 minutes to cook and drain the pasta and toss with the sauce and 6 - 8 minutes to broil the seafood. Because of the high moisture content of all the seafood the Broil Mode (no Convection) will give best results. Ingridients: ½ - lb uncooked shrimp, shelled and deveined ½ - lb scallops, cut into half or thirds if very large 1 - lb salmon, cut into 1” cubes ½ - spicy Linguicia sausage, halved lengthwise and cut into 1” cubes (optional….but terrific) 1 - cup loosely packed fresh parsley leaves, chopped 3 - cloves garlic, chopped ¼ - teaspoon dried Italian seasoning Dash of dried Chili flakes (optional) 2 - tablespoons olive or vegetable oil 1 - lb spaghetti or linguini 1 - large jar vodka sauce Preparations: Line a rimmed baking sheet with some paper towels, spread the seafood onto the pan in one layer and blot with paper towels to remove excess liquid. Heat the pasta water, cook the pasta and mix with the bottled sauce when drained. Preheat the oven in the Broil Mode. Discard the paper towels (compost) and line the pan with some foil, shiny side down. Toss the seafood with the remaining ingredients and spread onto the prepared pan, cook on Hi for 4 - 6 minutes until the seafood has cooked through and is browning on the edges. Serves 4 Download PDF Recipe Larissa Taboryski Select a Category arrow&v Zucchini Lasagna Whether you are eating a low-carb diet or have a glut of zucchini, this recipe using zucchini slices instead of noodles is definitely worth a try. The preparation is simplified because you can “pre-cook” the zucchini slices at the same time on multiple trays using Convection; that way they won’t give off as much water and they will be more flavorful. Prepare a simple meat sauce, assemble your cheeses and some fresh herbs and your delicious lasagna will come together in no time. The lasagna can also be prepared without meat substituting sautéd vegetables such as mushrooms, peppers or eggplant for the meat layer. Overall preparation time is about 40 minutes and the baking time for the lasagna is also approximately 40 minutes. Ingredients 3 large zucchini, end trimmed, cut lengthwise into ¼” thick slices ½ tsp dried oregano 4 tbsp olive oil 2 lbs ground beef 1 small yellow onion, chopped 3 cloves garlic, minced ½ tsp mixed Italian seasoning 1 24oz jar pasta sauce Pinch dried red chili flakes 1 15oz container ricotta cheese 1 ½ cups shredded mozzarella or 4 cheese blend 1 cup shredded Parmesan cheese 1 egg ¼ cup chopped fresh basil and oregano leaves ¼ cup pesto sauce Directions You will need a 1 9x13” oven casserole dish. Heat the oven in the Convection or Convection Bake mode at 400 degrees. Arrange the zucchini onto 2 lightly oiled rimmed baking sheets, sprinkle the zucchini with a little kosher salt, cracked pepper, oregano and drizzle or spray a little more olive oil on the top. Slide the trays into the oven and bake for 15 - 20 minutes until beginning to brown at the edges. Remove and set aside. Meanwhile, heat a large heavy pan over medium heat, add a light film of oil to the pan, increase the heat to medium high and add the ground beef. Sear the meat, breaking it up with the back of a spoon until evenly browned. This can be done in batches if necessary. Remove the pan from the heat and transfer the meat to a bowl with a slotted spoon. Place the pan back on the stove and heat over medium heat. Add the remainder of the olive oil and saute the onion until softened. Stir in the garlic and seasoning and cook for a minute or two. Now add in the pasta sauce, reserving ½ a cup to spread on the bottom of the baking dish and the cooked beef and a sprinkle of dried red chili flakes. Bring to a gentle simmer and cook for 15 to 20 minutes. While the meat sauce is cooking, combine the ricotta cheese with the shredded Parmesan cheese and egg, stir in the fresh herbs and add a grind or two of freshly cracked pepper. Arrange the oven racks so one is in the lower third of the oven and change the oven heating mode to Convection Bake 350 degrees. In this mode heat will be directed to the top and bottom of the casserole and the Convection fan will circulate the heat around the oven. Spread the reserved ½ cup of pasta sauce on the bottom of the casserole dish and arrange a layer of zucchini slices across the bottom of the pan. Top with half of the meat sauce and spread half of the ricotta mixture over that, finishing with a sprinkle of ½ a cup of the shredded mozzarella. Repeat the layers, finishing with a final layer of zucchini slices, spread the pesto over the zucchini and the final ½ cup of shredded mozzarella. Place the lasagna in the oven and bake for 40 minutes. For a golden crust, change the oven mode to Broil 425 degrees for 5 minutes at the end of the cooking time. Remove the lasagna from the oven and allow it to rest for 10 - 15 minutes before serving. Serves 6 - 8 Larissa Taboryski PDF Recipe 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 Susanne Jensen PDF Recipe 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. Susanne Jensen PDF Recipe 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. Add half of the turkey mixture, spread over the noodles and top with a cup of mozzarella cheese 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. Gently spread a layer of pesto over the ricotta and top with another loosely packed cup of mozzarella and another layer of noodles Add the remainder of the turkey, another cup of cheese and the final layer of noodles. 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 Larissa Taboryski PDF Recipe Recipe A to Z Select a Recipe arrow&v Chocolate Pecan Pie This recipe for pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Instead of using corn syrup the recipe calls for a more natural sweetener. Good choices are agave syrup, maple syrup, brown rice syrup or honey. I included a few tablespoons of molasses because I was a little short of agave syrup and it was delicious. It is not a big pie, in fact I bake it in a 9” tart pan with a removable bottom and it’s only about ¾ “ in depth, perfect for a sliver of something sweet without being overwhelming. If you don’t have time to make the pastry then just make the filling and add to a frozen 9” pie crust. Pastry 1 ½ cups unbleached all-purpose flour Pinch, Kosher salt 1 tbsp granulated sugar 1 stick chilled unsalted butter, cut into small cubes ¼ cup ice cold water Filling ½ cup sugar ¼ stick, unsalted butter at room temperature 1 tbsp all-purpose flour ¾ agave nectar, maple syrup, honey or brown rice syrup 1 tsp vanilla extract 3 large eggs 1 cup pecans, chopped ½ cup semisweet chocolate chips Directions Organize the oven racks so you can bake on rack position 2, one up from the bottom rack. Heat the oven in the Convection Bake mode 350°F or Bake mode 375°F. Beat the sugar and butter in a medium bowl then stir in the flour. Stir in the syrup and vanilla then with the motor running add the eggs, one at a time. F finally add the pecans and chocolate chips. Carefully pour the filling into the prepared pan and bake for 35 to 40 minutes until set. Larissa Taboryski PDF Recipe Convection Steam Recipes Plan your cooking with these tips "to unlock the magic of your appliances"

  • Roasted Sweet Potato & Black Bean Salad

    Convection Recipes Roasted Sweet Potato & Black Bean Salad Convection Bake or Convection Roast Ingredients: 1 ½ - lbs sweet potatoes, peeled and cut into 1” dice 1 - medium red onion cut into small dice 2 - tablespoons olive oil ½ - teaspoon salt Preparation: Preheat the oven to Convection Bake or Convection Roast 400 degrees. Toss the potatoes and onion with the oil and salt and spread onto a rimmed baking sheet. Bake for 25 - 30 minutes until the edges are brown. Set aside to cool when done. Meanwhile prepare the dressing and remaining salad ingredients: 2 - 15oz cans black beans, drained 1 - yellow or red bell pepper, seeded and cut into small dice 1 - cup fresh cilantro leaves, chopped Combine in a large mixing bowl and combine with the cooled potatoes. Dressing: ½ cup olive oil 1 ½ - teaspoons salt 1 - large jalapeno pepper, seeded and coarsely chopped 2 - cloves garlic ¼ - cup lime juice (2 good sized limes) Combine all the ingredients for the dressing in a blender and process until smooth. Add ½ to the salad mixture and combine gently taking care not to crush the potatoes, taste and add additional dressing to taste. Download PDF Recipe Susanne Jensen Select a Category arrow&v Zucchini Lasagna Whether you are eating a low-carb diet or have a glut of zucchini, this recipe using zucchini slices instead of noodles is definitely worth a try. The preparation is simplified because you can “pre-cook” the zucchini slices at the same time on multiple trays using Convection; that way they won’t give off as much water and they will be more flavorful. Prepare a simple meat sauce, assemble your cheeses and some fresh herbs and your delicious lasagna will come together in no time. The lasagna can also be prepared without meat substituting sautéd vegetables such as mushrooms, peppers or eggplant for the meat layer. Overall preparation time is about 40 minutes and the baking time for the lasagna is also approximately 40 minutes. Ingredients 3 large zucchini, end trimmed, cut lengthwise into ¼” thick slices ½ tsp dried oregano 4 tbsp olive oil 2 lbs ground beef 1 small yellow onion, chopped 3 cloves garlic, minced ½ tsp mixed Italian seasoning 1 24oz jar pasta sauce Pinch dried red chili flakes 1 15oz container ricotta cheese 1 ½ cups shredded mozzarella or 4 cheese blend 1 cup shredded Parmesan cheese 1 egg ¼ cup chopped fresh basil and oregano leaves ¼ cup pesto sauce Directions You will need a 1 9x13” oven casserole dish. Heat the oven in the Convection or Convection Bake mode at 400 degrees. Arrange the zucchini onto 2 lightly oiled rimmed baking sheets, sprinkle the zucchini with a little kosher salt, cracked pepper, oregano and drizzle or spray a little more olive oil on the top. Slide the trays into the oven and bake for 15 - 20 minutes until beginning to brown at the edges. Remove and set aside. Meanwhile, heat a large heavy pan over medium heat, add a light film of oil to the pan, increase the heat to medium high and add the ground beef. Sear the meat, breaking it up with the back of a spoon until evenly browned. This can be done in batches if necessary. Remove the pan from the heat and transfer the meat to a bowl with a slotted spoon. Place the pan back on the stove and heat over medium heat. Add the remainder of the olive oil and saute the onion until softened. Stir in the garlic and seasoning and cook for a minute or two. Now add in the pasta sauce, reserving ½ a cup to spread on the bottom of the baking dish and the cooked beef and a sprinkle of dried red chili flakes. Bring to a gentle simmer and cook for 15 to 20 minutes. While the meat sauce is cooking, combine the ricotta cheese with the shredded Parmesan cheese and egg, stir in the fresh herbs and add a grind or two of freshly cracked pepper. Arrange the oven racks so one is in the lower third of the oven and change the oven heating mode to Convection Bake 350 degrees. In this mode heat will be directed to the top and bottom of the casserole and the Convection fan will circulate the heat around the oven. Spread the reserved ½ cup of pasta sauce on the bottom of the casserole dish and arrange a layer of zucchini slices across the bottom of the pan. Top with half of the meat sauce and spread half of the ricotta mixture over that, finishing with a sprinkle of ½ a cup of the shredded mozzarella. Repeat the layers, finishing with a final layer of zucchini slices, spread the pesto over the zucchini and the final ½ cup of shredded mozzarella. Place the lasagna in the oven and bake for 40 minutes. For a golden crust, change the oven mode to Broil 425 degrees for 5 minutes at the end of the cooking time. Remove the lasagna from the oven and allow it to rest for 10 - 15 minutes before serving. Serves 6 - 8 Larissa Taboryski PDF Recipe 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 Susanne Jensen PDF Recipe 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. Susanne Jensen PDF Recipe 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. Add half of the turkey mixture, spread over the noodles and top with a cup of mozzarella cheese 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. Gently spread a layer of pesto over the ricotta and top with another loosely packed cup of mozzarella and another layer of noodles Add the remainder of the turkey, another cup of cheese and the final layer of noodles. 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 Larissa Taboryski PDF Recipe Recipe A to Z Select a Recipe arrow&v Chocolate Pecan Pie This recipe for pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Instead of using corn syrup the recipe calls for a more natural sweetener. Good choices are agave syrup, maple syrup, brown rice syrup or honey. I included a few tablespoons of molasses because I was a little short of agave syrup and it was delicious. It is not a big pie, in fact I bake it in a 9” tart pan with a removable bottom and it’s only about ¾ “ in depth, perfect for a sliver of something sweet without being overwhelming. If you don’t have time to make the pastry then just make the filling and add to a frozen 9” pie crust. Pastry 1 ½ cups unbleached all-purpose flour Pinch, Kosher salt 1 tbsp granulated sugar 1 stick chilled unsalted butter, cut into small cubes ¼ cup ice cold water Filling ½ cup sugar ¼ stick, unsalted butter at room temperature 1 tbsp all-purpose flour ¾ agave nectar, maple syrup, honey or brown rice syrup 1 tsp vanilla extract 3 large eggs 1 cup pecans, chopped ½ cup semisweet chocolate chips Directions Organize the oven racks so you can bake on rack position 2, one up from the bottom rack. Heat the oven in the Convection Bake mode 350°F or Bake mode 375°F. Beat the sugar and butter in a medium bowl then stir in the flour. Stir in the syrup and vanilla then with the motor running add the eggs, one at a time. F finally add the pecans and chocolate chips. Carefully pour the filling into the prepared pan and bake for 35 to 40 minutes until set. Larissa Taboryski PDF Recipe Convection Steam Recipes Plan your cooking with these tips "to unlock the magic of your appliances"

  • Easy Convection Meal

    Convection Recipes Easy Convection Meal Chipotle Chili Braised Short Ribs Baked Stuffed Winter Squash Caramel Sauce, Apple Bread Pudding Since we tend to use our ovens for longer periods of time during the cooler months it’s always worthwhile to consider preparing several dishes at one time. Each of the dishes in this meal are easy to make but to make all three at one time takes a little planning. It only takes 10 - 12 minutes for the initial cooking stage for the Short Ribs before they go into the oven for a good 2 hours so obviously get those done first even a day in advance. Now prepare the squash. First you need to carefully cut them in half and scoop out the seeds then the squash need to be baked or steamed to soften the flesh before stuffing. If you are using your Combi Steam Oven to steam them you can steam the grains for the stuffing at the same time. Allow approximately 15 minutes to steam the squash and during that time you can saute the vegetables that will be mixed with the grains for the stuffing. Prepare the bread pudding. Soak the cubed bread in the egg mixture while you saute the apples. The caramel sauce goes together really quickly just before serving. The bread pudding and stuffed squash can be baked in the oven at the same time and the short ribs can either be warmed on the cooktop or in the oven. Chipotle Braised Short Ribs 4 - 5lbs beef short ribs, about 8 (2 per person) 2 - tablespoons olive or vegetable oil 2 - tablespoons, butter 1 - medium onion, coarsely chopped 4 - cloves,garlic, pressed 3 - ounces brandy or medium sherry (measured out don’t pour from the bottle) ¼ - teaspoon dried mixed Italian seasoning 1 - bay leaf 1 - 14oz can whole tomatoes 2 - tablespoons tomato paste 1 - cup beef broth 1 - tablespoon chilis in Adobo Serves 4 Preheat the oven Convection or Convection Bake 300 (small ovens, 325 larger ovens). Pat the short ribs dry and season with salt and pepper. Heat a large heavy pan over moderate heat and add the oil and butter. Place the short ribs in the pan, meaty side down and leave to brown for a few minutes then turn and brown the other side. When browned all over, reduce the heat and remove from the pan. Stir in the onion and cook to soften over moderate heat then stir in the garlic and cook for a minute before carefully adding the brandy to the pan and let it cook for a minute or so. Now add in the remaining ingredients breaking up the tomatoes with a fork as they soften. Bring the mixture to a gentle boil, cover and place in the oven to cook for approximately 2 hours or until the meat is very tender. Allow the meat to cool in the pan and be sure to skim off any fat that solidifies on the surface before reheating. Serves 4 Baked Stuffed Winter Squash 3 - small carnival or acorn squash ½ - cup quinoa, barley or bulgur (all make a good stuffing) 1 - tablespoon olive oil 2 - tablespoons butter ½ - medium yellow onion, finely chopped 3 - cloves garlic, minced ¼ - teaspoon dried oregano ½ - lb crimini or shiitake mushrooms ½ - bunch lacinto kale or chard, ribs removed, leaves finely chopped. Preheat the Steam Oven in the Steam Mode or the Convection Oven in Convection Bake 350. Carefully cut the squash in half so each forms a nice sized bowl. Scoop out the seeds and enough of the flesh to allow room for stuffing. You can always chop any excess squash and add into the stuffing. Place the squash on a solid pan and steam for 15 - 20 minutes or until tender when pierced with a fork. If cooking in the Convection oven be sure to add a ¼ cup of water to the pan and cover the squash with foil. Place the quinoa or other grain in a solid pan and cover with 1 cup of water and steam at the same time as you cook the squash. Meanwhile, saute the vegetables for the stuffing. Heat a medium skillet over moderate heat and add the oil and butter, stir in the onion and cook to soften. Add the garlic and oregano and stir in the mushrooms. Cook until the mushrooms release their juices then stir in the chopped greens. Cover and cook over low heat for 8 - 10 minutes before stirring in the cooked grains. Grains can also be added directly to the pan with some water and cooked covered after the greens have been added. Taste for seasoning before adding to the partially cooked squash. Bake uncovered in the Convection Bake Mode 350 degrees for 20 - 25 minutes. Caramel Sauce Apple Bread Pudding 1 - loaf cinnamon challah bread cubed 6 - large eggs ½ - cup granulated sugar 2 - cups half and half 3 - tablespoons butter 3 - tablespoons brown sugar 4 - apples, peeled, cored and chopped 2 - ounces brandy Place the cubed bread in a large bowl, mix the eggs, sugar and half and half and pour over the bread to soak. Meanwhile, heat a large skillet over moderate heat. Add the butter and brown sugar and heat until the sugar has dissolved. Stir in the apples and cook for 8 - 10 minutes until softened and slightly caramelized. Stir in the brandy and cook for a few more minutes, cool before adding to the bread mixture. Scrape the contents into an oven safe casserole and bake Convection Bake 350 degrees for 30 - 35 minutes until the custard is set. Caramel Sauce ½ - cup brown sugar 4 - tablespoons butter ½ - cup heavy cream Melt the sugar and butter in a small heavy pan over moderate heat. When the sugar has dissolved and has become liquid, carefully stir in the cream and remove from the heat. Pour over the cooked bread pudding before serving. Download PDF Recipe Larissa Taboryski Select a Category arrow&v Zucchini Lasagna Whether you are eating a low-carb diet or have a glut of zucchini, this recipe using zucchini slices instead of noodles is definitely worth a try. The preparation is simplified because you can “pre-cook” the zucchini slices at the same time on multiple trays using Convection; that way they won’t give off as much water and they will be more flavorful. Prepare a simple meat sauce, assemble your cheeses and some fresh herbs and your delicious lasagna will come together in no time. The lasagna can also be prepared without meat substituting sautéd vegetables such as mushrooms, peppers or eggplant for the meat layer. Overall preparation time is about 40 minutes and the baking time for the lasagna is also approximately 40 minutes. Ingredients 3 large zucchini, end trimmed, cut lengthwise into ¼” thick slices ½ tsp dried oregano 4 tbsp olive oil 2 lbs ground beef 1 small yellow onion, chopped 3 cloves garlic, minced ½ tsp mixed Italian seasoning 1 24oz jar pasta sauce Pinch dried red chili flakes 1 15oz container ricotta cheese 1 ½ cups shredded mozzarella or 4 cheese blend 1 cup shredded Parmesan cheese 1 egg ¼ cup chopped fresh basil and oregano leaves ¼ cup pesto sauce Directions You will need a 1 9x13” oven casserole dish. Heat the oven in the Convection or Convection Bake mode at 400 degrees. Arrange the zucchini onto 2 lightly oiled rimmed baking sheets, sprinkle the zucchini with a little kosher salt, cracked pepper, oregano and drizzle or spray a little more olive oil on the top. Slide the trays into the oven and bake for 15 - 20 minutes until beginning to brown at the edges. Remove and set aside. Meanwhile, heat a large heavy pan over medium heat, add a light film of oil to the pan, increase the heat to medium high and add the ground beef. Sear the meat, breaking it up with the back of a spoon until evenly browned. This can be done in batches if necessary. Remove the pan from the heat and transfer the meat to a bowl with a slotted spoon. Place the pan back on the stove and heat over medium heat. Add the remainder of the olive oil and saute the onion until softened. Stir in the garlic and seasoning and cook for a minute or two. Now add in the pasta sauce, reserving ½ a cup to spread on the bottom of the baking dish and the cooked beef and a sprinkle of dried red chili flakes. Bring to a gentle simmer and cook for 15 to 20 minutes. While the meat sauce is cooking, combine the ricotta cheese with the shredded Parmesan cheese and egg, stir in the fresh herbs and add a grind or two of freshly cracked pepper. Arrange the oven racks so one is in the lower third of the oven and change the oven heating mode to Convection Bake 350 degrees. In this mode heat will be directed to the top and bottom of the casserole and the Convection fan will circulate the heat around the oven. Spread the reserved ½ cup of pasta sauce on the bottom of the casserole dish and arrange a layer of zucchini slices across the bottom of the pan. Top with half of the meat sauce and spread half of the ricotta mixture over that, finishing with a sprinkle of ½ a cup of the shredded mozzarella. Repeat the layers, finishing with a final layer of zucchini slices, spread the pesto over the zucchini and the final ½ cup of shredded mozzarella. Place the lasagna in the oven and bake for 40 minutes. For a golden crust, change the oven mode to Broil 425 degrees for 5 minutes at the end of the cooking time. Remove the lasagna from the oven and allow it to rest for 10 - 15 minutes before serving. Serves 6 - 8 Larissa Taboryski PDF Recipe 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 Susanne Jensen PDF Recipe 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. Susanne Jensen PDF Recipe 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. Add half of the turkey mixture, spread over the noodles and top with a cup of mozzarella cheese 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. Gently spread a layer of pesto over the ricotta and top with another loosely packed cup of mozzarella and another layer of noodles Add the remainder of the turkey, another cup of cheese and the final layer of noodles. 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 Larissa Taboryski PDF Recipe Recipe A to Z Select a Recipe arrow&v Chocolate Pecan Pie This recipe for pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Instead of using corn syrup the recipe calls for a more natural sweetener. Good choices are agave syrup, maple syrup, brown rice syrup or honey. I included a few tablespoons of molasses because I was a little short of agave syrup and it was delicious. It is not a big pie, in fact I bake it in a 9” tart pan with a removable bottom and it’s only about ¾ “ in depth, perfect for a sliver of something sweet without being overwhelming. If you don’t have time to make the pastry then just make the filling and add to a frozen 9” pie crust. Pastry 1 ½ cups unbleached all-purpose flour Pinch, Kosher salt 1 tbsp granulated sugar 1 stick chilled unsalted butter, cut into small cubes ¼ cup ice cold water Filling ½ cup sugar ¼ stick, unsalted butter at room temperature 1 tbsp all-purpose flour ¾ agave nectar, maple syrup, honey or brown rice syrup 1 tsp vanilla extract 3 large eggs 1 cup pecans, chopped ½ cup semisweet chocolate chips Directions Organize the oven racks so you can bake on rack position 2, one up from the bottom rack. Heat the oven in the Convection Bake mode 350°F or Bake mode 375°F. Beat the sugar and butter in a medium bowl then stir in the flour. Stir in the syrup and vanilla then with the motor running add the eggs, one at a time. F finally add the pecans and chocolate chips. Carefully pour the filling into the prepared pan and bake for 35 to 40 minutes until set. Larissa Taboryski PDF Recipe Convection Steam Recipes Plan your cooking with these tips "to unlock the magic of your appliances"

  • Convection Meal Italian Meatloaf

    Convection Recipes Convection Meal Italian Meatloaf Italian Style Meatloaf, Roasted Vegetables and Summer Fruit Shortcake Cobbler Successfully cooking a complete meal at one time requires planning but with a little orchestration it’s quite simple. Follow these steps for success. First arrange the oven racks to accommodate the different dishes. Preheat the oven in the Convection or Convection Bake mode 350 degrees. Timing Meatloaf 40-45 minutes cooking time + 12 minutes resting time. Roasted Potatoes and peppers 25 - 30 minutes. Shortcake Cobbler 40 45 minutes. If using Convection Bake the Top and Bottom heating elements will be generating the heat while the fan circulates the heated air, so foods placed closer to the elements will receive more direct heat. Ideally, cook the meatloaf and vegetables on the lower rack and the cobbler on the upper rack. Italian Style Meatloaf This recipe begins with sauteing the onions, garlic and peppers then combining with the remaining ingredients. The meatloaf can be combined a day in advance of cooking and shaped into a log on a rimmed baking sheet or packed into a loaf pan. Ingredients 1 small yellow onion, finely chopped 4 cloves garlic, minced 1 red pepper, seeds removed, finely chopped ½ tsp, mixed Italian seasoning 2 lbs ground beef OR 1 lb ground beef mixed with 1lb mild or spicy bulk Italian sausage 2 large eggs ½ cup breadcrumbs ½ cup fresh basil leaves, chopped ½ cup Italian parsley leaves, chopped 1 cup grated Parmesan cheese 2 tbsp Balsamic vinegar ½ tsp Kosher salt Freshly ground pepper to taste ½ cup ketchup or more to taste Preparation Heat a medium sized skillet over moderate heat and add 2 tablespoons of olive oil. Add the onion and saute for a few minutes until it softens. Stir in the garlic, red pepper and seasoning and cook for 8 - 10 minutes until the peppers are soft and slightly charred on the edge. Set the vegetables aside to cool slightly before adding to the remainder of the ingredients. Combine the remainder of the ingredients in a large mixing bowl and gently fold in the cooked vegetables taking care not to overmix. Pack the meatloaf into a loaf pan or place on a rimmed baking sheet and shape into a tight uniform log. Spread the ketchup evenly over the top. Slide the tray onto the lower rack in the oven and set the timer for 40 minutes. The meatloaf should be firm to the touch and the internal temperature should reach 160 degrees when checked with an instant read thermometer. Roasted Potatoes with Peppers 2lbs small golden potatoes, washed, dried and cut into ½” thick slices 2 bell peppers, use different colors, halved, seeds removed and cut into 1” chunks 1 small red onion, peeled and cut into 1” chunks ½ tsp smoked Spanish paprika (mild or spicy) 2 tbsp olive oil Combine the vegetables in a medium sized bowl and add the paprika and oil. Just before adding to the oven add in ½ tsp Kosher salt and a little freshly ground pepper. The vegetables can be cooked next to the meatloaf or or a separate tray. Summer Fruit Shortcake Cobbler 6 medium nectarines or peaches, pits removed, cut into 2” chunks 2 cups fresh blueberries or blackberries ¼ cups sugar 1 tablespoon all-purpose flour Combine the fruit and sugar in a 9 x13 oven casserole dish and gently fold in the flour. Shortcake Topping 1 ¼ cups all purpose flour. Sift into a large bowl 4 tbsp sugar 1 ½ tsp baking powder ½ tsp salt In another bowl whisk 1 cup chilled whipping cream 1 large egg 1 tsp vanilla extract Fold the wet ingredients into the dry ingredients to form the dough, it will be quite soft. Drop the dough in even mounds over the fruit. The dough can be sprinkled with a little more sugar combined with a ½ tsp ground cinnamon for some added pizzazz. Place the cobbler in the upper portion of the oven and cook for 40 - 45 minutes until the biscuits are golden and firm to the touch. Each recipe serves 6 - 8 people Download PDF Recipe Larissa Taboryski Select a Category arrow&v Zucchini Lasagna Whether you are eating a low-carb diet or have a glut of zucchini, this recipe using zucchini slices instead of noodles is definitely worth a try. The preparation is simplified because you can “pre-cook” the zucchini slices at the same time on multiple trays using Convection; that way they won’t give off as much water and they will be more flavorful. Prepare a simple meat sauce, assemble your cheeses and some fresh herbs and your delicious lasagna will come together in no time. The lasagna can also be prepared without meat substituting sautéd vegetables such as mushrooms, peppers or eggplant for the meat layer. Overall preparation time is about 40 minutes and the baking time for the lasagna is also approximately 40 minutes. Ingredients 3 large zucchini, end trimmed, cut lengthwise into ¼” thick slices ½ tsp dried oregano 4 tbsp olive oil 2 lbs ground beef 1 small yellow onion, chopped 3 cloves garlic, minced ½ tsp mixed Italian seasoning 1 24oz jar pasta sauce Pinch dried red chili flakes 1 15oz container ricotta cheese 1 ½ cups shredded mozzarella or 4 cheese blend 1 cup shredded Parmesan cheese 1 egg ¼ cup chopped fresh basil and oregano leaves ¼ cup pesto sauce Directions You will need a 1 9x13” oven casserole dish. Heat the oven in the Convection or Convection Bake mode at 400 degrees. Arrange the zucchini onto 2 lightly oiled rimmed baking sheets, sprinkle the zucchini with a little kosher salt, cracked pepper, oregano and drizzle or spray a little more olive oil on the top. Slide the trays into the oven and bake for 15 - 20 minutes until beginning to brown at the edges. Remove and set aside. Meanwhile, heat a large heavy pan over medium heat, add a light film of oil to the pan, increase the heat to medium high and add the ground beef. Sear the meat, breaking it up with the back of a spoon until evenly browned. This can be done in batches if necessary. Remove the pan from the heat and transfer the meat to a bowl with a slotted spoon. Place the pan back on the stove and heat over medium heat. Add the remainder of the olive oil and saute the onion until softened. Stir in the garlic and seasoning and cook for a minute or two. Now add in the pasta sauce, reserving ½ a cup to spread on the bottom of the baking dish and the cooked beef and a sprinkle of dried red chili flakes. Bring to a gentle simmer and cook for 15 to 20 minutes. While the meat sauce is cooking, combine the ricotta cheese with the shredded Parmesan cheese and egg, stir in the fresh herbs and add a grind or two of freshly cracked pepper. Arrange the oven racks so one is in the lower third of the oven and change the oven heating mode to Convection Bake 350 degrees. In this mode heat will be directed to the top and bottom of the casserole and the Convection fan will circulate the heat around the oven. Spread the reserved ½ cup of pasta sauce on the bottom of the casserole dish and arrange a layer of zucchini slices across the bottom of the pan. Top with half of the meat sauce and spread half of the ricotta mixture over that, finishing with a sprinkle of ½ a cup of the shredded mozzarella. Repeat the layers, finishing with a final layer of zucchini slices, spread the pesto over the zucchini and the final ½ cup of shredded mozzarella. Place the lasagna in the oven and bake for 40 minutes. For a golden crust, change the oven mode to Broil 425 degrees for 5 minutes at the end of the cooking time. Remove the lasagna from the oven and allow it to rest for 10 - 15 minutes before serving. Serves 6 - 8 Larissa Taboryski PDF Recipe 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 Susanne Jensen PDF Recipe 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. Susanne Jensen PDF Recipe 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. Add half of the turkey mixture, spread over the noodles and top with a cup of mozzarella cheese 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. Gently spread a layer of pesto over the ricotta and top with another loosely packed cup of mozzarella and another layer of noodles Add the remainder of the turkey, another cup of cheese and the final layer of noodles. 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 Larissa Taboryski PDF Recipe Recipe A to Z Select a Recipe arrow&v Chocolate Pecan Pie This recipe for pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Instead of using corn syrup the recipe calls for a more natural sweetener. Good choices are agave syrup, maple syrup, brown rice syrup or honey. I included a few tablespoons of molasses because I was a little short of agave syrup and it was delicious. It is not a big pie, in fact I bake it in a 9” tart pan with a removable bottom and it’s only about ¾ “ in depth, perfect for a sliver of something sweet without being overwhelming. If you don’t have time to make the pastry then just make the filling and add to a frozen 9” pie crust. Pastry 1 ½ cups unbleached all-purpose flour Pinch, Kosher salt 1 tbsp granulated sugar 1 stick chilled unsalted butter, cut into small cubes ¼ cup ice cold water Filling ½ cup sugar ¼ stick, unsalted butter at room temperature 1 tbsp all-purpose flour ¾ agave nectar, maple syrup, honey or brown rice syrup 1 tsp vanilla extract 3 large eggs 1 cup pecans, chopped ½ cup semisweet chocolate chips Directions Organize the oven racks so you can bake on rack position 2, one up from the bottom rack. Heat the oven in the Convection Bake mode 350°F or Bake mode 375°F. Beat the sugar and butter in a medium bowl then stir in the flour. Stir in the syrup and vanilla then with the motor running add the eggs, one at a time. F finally add the pecans and chocolate chips. Carefully pour the filling into the prepared pan and bake for 35 to 40 minutes until set. Larissa Taboryski PDF Recipe Convection Steam Recipes Plan your cooking with these tips "to unlock the magic of your appliances"

  • Chicken with Lemons and Olives

    Convection Recipes Chicken with Lemons and Olives Convection Roast Roasting bone-in chicken pieces definitely adds to the flavor of this easy to prepare sheet pan chicken meal. Surprisingly, even the olives seem to taste better cooked with their pits, although if I am serving this for a party I always use unpitted olives, just to be safe. Always wanting to make good use of my appliances I steamed a simple rice and orzo pilaf from Trader Joes and some asparagus. This meal for me is perfect “fast food”, very little prep, fast cooking and amazingly delicious. Ingredients: 4 - whole chicken legs, thigh and leg separated 1 - tablespoons, smoked paprika (I used mild but use the spicy one if you prefer) ½ - teaspoon mixed Italian seasoning ½ - red onion, cut in ¼” thick slices 2 - small lemons, sliced (the mild flavor of Meyer lemons works well) ½ - cup Castelvetrano or Manzanilla olives Preparation: Heat the oven in the Convection or Convection Roast Mode 400 degrees. Pat the chicken pieces dry with a paper towel, place in a large shallow bowl and season with kosher salt and cracked pepper. Sprinkle the smoked paprika and italian seasoning over the chicken and drizzle with 1 tablespoon olive oil and gently toss so that all the chicken pieces are evenly coated. Add in the onion and lemon then spread onto a rimmed baking sheet. Cook for 20 minutes then fold in the olives for the final 10 minutes of cooking time. Download PDF Recipe Larissa Taboryski Select a Category arrow&v Zucchini Lasagna Whether you are eating a low-carb diet or have a glut of zucchini, this recipe using zucchini slices instead of noodles is definitely worth a try. The preparation is simplified because you can “pre-cook” the zucchini slices at the same time on multiple trays using Convection; that way they won’t give off as much water and they will be more flavorful. Prepare a simple meat sauce, assemble your cheeses and some fresh herbs and your delicious lasagna will come together in no time. The lasagna can also be prepared without meat substituting sautéd vegetables such as mushrooms, peppers or eggplant for the meat layer. Overall preparation time is about 40 minutes and the baking time for the lasagna is also approximately 40 minutes. Ingredients 3 large zucchini, end trimmed, cut lengthwise into ¼” thick slices ½ tsp dried oregano 4 tbsp olive oil 2 lbs ground beef 1 small yellow onion, chopped 3 cloves garlic, minced ½ tsp mixed Italian seasoning 1 24oz jar pasta sauce Pinch dried red chili flakes 1 15oz container ricotta cheese 1 ½ cups shredded mozzarella or 4 cheese blend 1 cup shredded Parmesan cheese 1 egg ¼ cup chopped fresh basil and oregano leaves ¼ cup pesto sauce Directions You will need a 1 9x13” oven casserole dish. Heat the oven in the Convection or Convection Bake mode at 400 degrees. Arrange the zucchini onto 2 lightly oiled rimmed baking sheets, sprinkle the zucchini with a little kosher salt, cracked pepper, oregano and drizzle or spray a little more olive oil on the top. Slide the trays into the oven and bake for 15 - 20 minutes until beginning to brown at the edges. Remove and set aside. Meanwhile, heat a large heavy pan over medium heat, add a light film of oil to the pan, increase the heat to medium high and add the ground beef. Sear the meat, breaking it up with the back of a spoon until evenly browned. This can be done in batches if necessary. Remove the pan from the heat and transfer the meat to a bowl with a slotted spoon. Place the pan back on the stove and heat over medium heat. Add the remainder of the olive oil and saute the onion until softened. Stir in the garlic and seasoning and cook for a minute or two. Now add in the pasta sauce, reserving ½ a cup to spread on the bottom of the baking dish and the cooked beef and a sprinkle of dried red chili flakes. Bring to a gentle simmer and cook for 15 to 20 minutes. While the meat sauce is cooking, combine the ricotta cheese with the shredded Parmesan cheese and egg, stir in the fresh herbs and add a grind or two of freshly cracked pepper. Arrange the oven racks so one is in the lower third of the oven and change the oven heating mode to Convection Bake 350 degrees. In this mode heat will be directed to the top and bottom of the casserole and the Convection fan will circulate the heat around the oven. Spread the reserved ½ cup of pasta sauce on the bottom of the casserole dish and arrange a layer of zucchini slices across the bottom of the pan. Top with half of the meat sauce and spread half of the ricotta mixture over that, finishing with a sprinkle of ½ a cup of the shredded mozzarella. Repeat the layers, finishing with a final layer of zucchini slices, spread the pesto over the zucchini and the final ½ cup of shredded mozzarella. Place the lasagna in the oven and bake for 40 minutes. For a golden crust, change the oven mode to Broil 425 degrees for 5 minutes at the end of the cooking time. Remove the lasagna from the oven and allow it to rest for 10 - 15 minutes before serving. Serves 6 - 8 Larissa Taboryski PDF Recipe 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 Susanne Jensen PDF Recipe 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. Susanne Jensen PDF Recipe 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. Add half of the turkey mixture, spread over the noodles and top with a cup of mozzarella cheese 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. Gently spread a layer of pesto over the ricotta and top with another loosely packed cup of mozzarella and another layer of noodles Add the remainder of the turkey, another cup of cheese and the final layer of noodles. 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 Larissa Taboryski PDF Recipe Recipe A to Z Select a Recipe arrow&v Chocolate Pecan Pie This recipe for pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Instead of using corn syrup the recipe calls for a more natural sweetener. Good choices are agave syrup, maple syrup, brown rice syrup or honey. I included a few tablespoons of molasses because I was a little short of agave syrup and it was delicious. It is not a big pie, in fact I bake it in a 9” tart pan with a removable bottom and it’s only about ¾ “ in depth, perfect for a sliver of something sweet without being overwhelming. If you don’t have time to make the pastry then just make the filling and add to a frozen 9” pie crust. Pastry 1 ½ cups unbleached all-purpose flour Pinch, Kosher salt 1 tbsp granulated sugar 1 stick chilled unsalted butter, cut into small cubes ¼ cup ice cold water Filling ½ cup sugar ¼ stick, unsalted butter at room temperature 1 tbsp all-purpose flour ¾ agave nectar, maple syrup, honey or brown rice syrup 1 tsp vanilla extract 3 large eggs 1 cup pecans, chopped ½ cup semisweet chocolate chips Directions Organize the oven racks so you can bake on rack position 2, one up from the bottom rack. Heat the oven in the Convection Bake mode 350°F or Bake mode 375°F. Beat the sugar and butter in a medium bowl then stir in the flour. Stir in the syrup and vanilla then with the motor running add the eggs, one at a time. F finally add the pecans and chocolate chips. Carefully pour the filling into the prepared pan and bake for 35 to 40 minutes until set. Larissa Taboryski PDF Recipe Convection Steam Recipes Plan your cooking with these tips "to unlock the magic of your appliances"

  • Chocolate Pecan Pie

    Convection Recipes Chocolate Pecan Pie This recipe for pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Instead of using corn syrup the recipe calls for a more natural sweetener. Good choices are agave syrup, maple syrup, brown rice syrup or honey. I included a few tablespoons of molasses because I was a little short of agave syrup and it was delicious. It is not a big pie, in fact I bake it in a 9” tart pan with a removable bottom and it’s only about ¾ “ in depth, perfect for a sliver of something sweet without being overwhelming. If you don’t have time to make the pastry then just make the filling and add to a frozen 9” pie crust. Pastry 1 ½ cups unbleached all-purpose flour Pinch, Kosher salt 1 tbsp granulated sugar 1 stick chilled unsalted butter, cut into small cubes ¼ cup ice cold water Filling ½ cup sugar ¼ stick, unsalted butter at room temperature 1 tbsp all-purpose flour ¾ agave nectar, maple syrup, honey or brown rice syrup 1 tsp vanilla extract 3 large eggs 1 cup pecans, chopped ½ cup semisweet chocolate chips Directions Organize the oven racks so you can bake on rack position 2, one up from the bottom rack. Heat the oven in the Convection Bake mode 350°F or Bake mode 375°F. Beat the sugar and butter in a medium bowl then stir in the flour. Stir in the syrup and vanilla then with the motor running add the eggs, one at a time. F finally add the pecans and chocolate chips. Carefully pour the filling into the prepared pan and bake for 35 to 40 minutes until set. Download PDF Recipe Larissa Taboryski Select a Category arrow&v Zucchini Lasagna Whether you are eating a low-carb diet or have a glut of zucchini, this recipe using zucchini slices instead of noodles is definitely worth a try. The preparation is simplified because you can “pre-cook” the zucchini slices at the same time on multiple trays using Convection; that way they won’t give off as much water and they will be more flavorful. Prepare a simple meat sauce, assemble your cheeses and some fresh herbs and your delicious lasagna will come together in no time. The lasagna can also be prepared without meat substituting sautéd vegetables such as mushrooms, peppers or eggplant for the meat layer. Overall preparation time is about 40 minutes and the baking time for the lasagna is also approximately 40 minutes. Ingredients 3 large zucchini, end trimmed, cut lengthwise into ¼” thick slices ½ tsp dried oregano 4 tbsp olive oil 2 lbs ground beef 1 small yellow onion, chopped 3 cloves garlic, minced ½ tsp mixed Italian seasoning 1 24oz jar pasta sauce Pinch dried red chili flakes 1 15oz container ricotta cheese 1 ½ cups shredded mozzarella or 4 cheese blend 1 cup shredded Parmesan cheese 1 egg ¼ cup chopped fresh basil and oregano leaves ¼ cup pesto sauce Directions You will need a 1 9x13” oven casserole dish. Heat the oven in the Convection or Convection Bake mode at 400 degrees. Arrange the zucchini onto 2 lightly oiled rimmed baking sheets, sprinkle the zucchini with a little kosher salt, cracked pepper, oregano and drizzle or spray a little more olive oil on the top. Slide the trays into the oven and bake for 15 - 20 minutes until beginning to brown at the edges. Remove and set aside. Meanwhile, heat a large heavy pan over medium heat, add a light film of oil to the pan, increase the heat to medium high and add the ground beef. Sear the meat, breaking it up with the back of a spoon until evenly browned. This can be done in batches if necessary. Remove the pan from the heat and transfer the meat to a bowl with a slotted spoon. Place the pan back on the stove and heat over medium heat. Add the remainder of the olive oil and saute the onion until softened. Stir in the garlic and seasoning and cook for a minute or two. Now add in the pasta sauce, reserving ½ a cup to spread on the bottom of the baking dish and the cooked beef and a sprinkle of dried red chili flakes. Bring to a gentle simmer and cook for 15 to 20 minutes. While the meat sauce is cooking, combine the ricotta cheese with the shredded Parmesan cheese and egg, stir in the fresh herbs and add a grind or two of freshly cracked pepper. Arrange the oven racks so one is in the lower third of the oven and change the oven heating mode to Convection Bake 350 degrees. In this mode heat will be directed to the top and bottom of the casserole and the Convection fan will circulate the heat around the oven. Spread the reserved ½ cup of pasta sauce on the bottom of the casserole dish and arrange a layer of zucchini slices across the bottom of the pan. Top with half of the meat sauce and spread half of the ricotta mixture over that, finishing with a sprinkle of ½ a cup of the shredded mozzarella. Repeat the layers, finishing with a final layer of zucchini slices, spread the pesto over the zucchini and the final ½ cup of shredded mozzarella. Place the lasagna in the oven and bake for 40 minutes. For a golden crust, change the oven mode to Broil 425 degrees for 5 minutes at the end of the cooking time. Remove the lasagna from the oven and allow it to rest for 10 - 15 minutes before serving. Serves 6 - 8 Larissa Taboryski PDF Recipe 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 Susanne Jensen PDF Recipe 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. Susanne Jensen PDF Recipe 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. Add half of the turkey mixture, spread over the noodles and top with a cup of mozzarella cheese 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. Gently spread a layer of pesto over the ricotta and top with another loosely packed cup of mozzarella and another layer of noodles Add the remainder of the turkey, another cup of cheese and the final layer of noodles. 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 Larissa Taboryski PDF Recipe Recipe A to Z Select a Recipe arrow&v Chocolate Pecan Pie This recipe for pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Instead of using corn syrup the recipe calls for a more natural sweetener. Good choices are agave syrup, maple syrup, brown rice syrup or honey. I included a few tablespoons of molasses because I was a little short of agave syrup and it was delicious. It is not a big pie, in fact I bake it in a 9” tart pan with a removable bottom and it’s only about ¾ “ in depth, perfect for a sliver of something sweet without being overwhelming. If you don’t have time to make the pastry then just make the filling and add to a frozen 9” pie crust. Pastry 1 ½ cups unbleached all-purpose flour Pinch, Kosher salt 1 tbsp granulated sugar 1 stick chilled unsalted butter, cut into small cubes ¼ cup ice cold water Filling ½ cup sugar ¼ stick, unsalted butter at room temperature 1 tbsp all-purpose flour ¾ agave nectar, maple syrup, honey or brown rice syrup 1 tsp vanilla extract 3 large eggs 1 cup pecans, chopped ½ cup semisweet chocolate chips Directions Organize the oven racks so you can bake on rack position 2, one up from the bottom rack. Heat the oven in the Convection Bake mode 350°F or Bake mode 375°F. Beat the sugar and butter in a medium bowl then stir in the flour. Stir in the syrup and vanilla then with the motor running add the eggs, one at a time. F finally add the pecans and chocolate chips. Carefully pour the filling into the prepared pan and bake for 35 to 40 minutes until set. Larissa Taboryski PDF Recipe Convection Steam Recipes Plan your cooking with these tips "to unlock the magic of your appliances"

  • Heirloom Tomato Tart

    Convection Recipes Heirloom Tomato Tart A savory tart with a cheesy custard and a swirl of pesto is a great way to enjoy an abundance of fresh tomatoes. For best results, slice the tomatoes and set them aside in a colander for about 30 minutes to allow the excess juices to drain. If you are not comfortable making the pastry a store bought crust will suffice it should still be baked blind to ensure the crust cooks through. Use the regular Bake mode with the oven rack set in the lower third of the oven to bake the pastry crust and use the Convection Bake mode to bake the tart. Pastry Ingredients 1 ½ cups all purpose flour 1 stick very cold unsalted butter, cut into small cubes ¼ tsp of Kosher salt ¼ cup ice cold water Directions Combine the flour, butter, and salt in a medium sized bowl. Blend with a pastry cutter or pulse in the bowl of a food processor. Add the water in a stream while continuing to mix until the pastry comes together in a ball. Remove from the bowl and roll it into an 8” disc on a lightly floured surface. Wrap tightly with plastic wrap and refrigerate for an hour. Heat the oven in the Bake mode 375 degrees. Roll the chilled dough out to a 9” circle and press into an 8” tart pan with a removable base or into a shallow pie dish. Trim any excess dough and prick the base of the tart all over with a fork. Place a circle of parchment over the dough and weigh it down with pastry weights or dried beans. Place in the oven and bake for 20 minutes. Set aside to cool before using. Tart Ingredients 1 ⅕ lbs heirloom tomatoes cut into ½ “ slices 1 cup grated mozzarella or combination mozzarella and Parmesan cheese 3 large eggs ⅓ cup heavy cream or ½ and ½ ¼ cup pesto sauce Directions Heat the oven in the Convection Bake Mode 350 degrees. Slice the tomatoes and place in a colander to drain the excess liquid. Sprinkle the cheese over the base of the pre-baked tart shell. Combine the eggs with the cream and a pinch of sea salt and freshly ground pepper, pour into the tart and swirl in the pesto. Arrange the sliced tomatoes over the top and bake the tart for 30 - 35 minutes until the custard has set. Download PDF Recipe Larissa Taboryski Select a Category arrow&v Zucchini Lasagna Whether you are eating a low-carb diet or have a glut of zucchini, this recipe using zucchini slices instead of noodles is definitely worth a try. The preparation is simplified because you can “pre-cook” the zucchini slices at the same time on multiple trays using Convection; that way they won’t give off as much water and they will be more flavorful. Prepare a simple meat sauce, assemble your cheeses and some fresh herbs and your delicious lasagna will come together in no time. The lasagna can also be prepared without meat substituting sautéd vegetables such as mushrooms, peppers or eggplant for the meat layer. Overall preparation time is about 40 minutes and the baking time for the lasagna is also approximately 40 minutes. Ingredients 3 large zucchini, end trimmed, cut lengthwise into ¼” thick slices ½ tsp dried oregano 4 tbsp olive oil 2 lbs ground beef 1 small yellow onion, chopped 3 cloves garlic, minced ½ tsp mixed Italian seasoning 1 24oz jar pasta sauce Pinch dried red chili flakes 1 15oz container ricotta cheese 1 ½ cups shredded mozzarella or 4 cheese blend 1 cup shredded Parmesan cheese 1 egg ¼ cup chopped fresh basil and oregano leaves ¼ cup pesto sauce Directions You will need a 1 9x13” oven casserole dish. Heat the oven in the Convection or Convection Bake mode at 400 degrees. Arrange the zucchini onto 2 lightly oiled rimmed baking sheets, sprinkle the zucchini with a little kosher salt, cracked pepper, oregano and drizzle or spray a little more olive oil on the top. Slide the trays into the oven and bake for 15 - 20 minutes until beginning to brown at the edges. Remove and set aside. Meanwhile, heat a large heavy pan over medium heat, add a light film of oil to the pan, increase the heat to medium high and add the ground beef. Sear the meat, breaking it up with the back of a spoon until evenly browned. This can be done in batches if necessary. Remove the pan from the heat and transfer the meat to a bowl with a slotted spoon. Place the pan back on the stove and heat over medium heat. Add the remainder of the olive oil and saute the onion until softened. Stir in the garlic and seasoning and cook for a minute or two. Now add in the pasta sauce, reserving ½ a cup to spread on the bottom of the baking dish and the cooked beef and a sprinkle of dried red chili flakes. Bring to a gentle simmer and cook for 15 to 20 minutes. While the meat sauce is cooking, combine the ricotta cheese with the shredded Parmesan cheese and egg, stir in the fresh herbs and add a grind or two of freshly cracked pepper. Arrange the oven racks so one is in the lower third of the oven and change the oven heating mode to Convection Bake 350 degrees. In this mode heat will be directed to the top and bottom of the casserole and the Convection fan will circulate the heat around the oven. Spread the reserved ½ cup of pasta sauce on the bottom of the casserole dish and arrange a layer of zucchini slices across the bottom of the pan. Top with half of the meat sauce and spread half of the ricotta mixture over that, finishing with a sprinkle of ½ a cup of the shredded mozzarella. Repeat the layers, finishing with a final layer of zucchini slices, spread the pesto over the zucchini and the final ½ cup of shredded mozzarella. Place the lasagna in the oven and bake for 40 minutes. For a golden crust, change the oven mode to Broil 425 degrees for 5 minutes at the end of the cooking time. Remove the lasagna from the oven and allow it to rest for 10 - 15 minutes before serving. Serves 6 - 8 Larissa Taboryski PDF Recipe 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 Susanne Jensen PDF Recipe 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. Susanne Jensen PDF Recipe 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. Add half of the turkey mixture, spread over the noodles and top with a cup of mozzarella cheese 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. Gently spread a layer of pesto over the ricotta and top with another loosely packed cup of mozzarella and another layer of noodles Add the remainder of the turkey, another cup of cheese and the final layer of noodles. 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 Larissa Taboryski PDF Recipe Recipe A to Z Select a Recipe arrow&v Chocolate Pecan Pie This recipe for pecan pie strikes the perfect balance of great flavor and just the right amount of sweetness. Instead of using corn syrup the recipe calls for a more natural sweetener. Good choices are agave syrup, maple syrup, brown rice syrup or honey. I included a few tablespoons of molasses because I was a little short of agave syrup and it was delicious. It is not a big pie, in fact I bake it in a 9” tart pan with a removable bottom and it’s only about ¾ “ in depth, perfect for a sliver of something sweet without being overwhelming. If you don’t have time to make the pastry then just make the filling and add to a frozen 9” pie crust. Pastry 1 ½ cups unbleached all-purpose flour Pinch, Kosher salt 1 tbsp granulated sugar 1 stick chilled unsalted butter, cut into small cubes ¼ cup ice cold water Filling ½ cup sugar ¼ stick, unsalted butter at room temperature 1 tbsp all-purpose flour ¾ agave nectar, maple syrup, honey or brown rice syrup 1 tsp vanilla extract 3 large eggs 1 cup pecans, chopped ½ cup semisweet chocolate chips Directions Organize the oven racks so you can bake on rack position 2, one up from the bottom rack. Heat the oven in the Convection Bake mode 350°F or Bake mode 375°F. Beat the sugar and butter in a medium bowl then stir in the flour. Stir in the syrup and vanilla then with the motor running add the eggs, one at a time. F finally add the pecans and chocolate chips. Carefully pour the filling into the prepared pan and bake for 35 to 40 minutes until set. Larissa Taboryski PDF Recipe Convection Steam Recipes Plan your cooking with these tips "to unlock the magic of your appliances"

Search the Web