Roasting Vegetables for Soups, Stews and Grain Bowls
Roasting vegetables for soups, stews and grain bowls ensures great flavor, makes the preparation easier and remember when you cook in Convection you can cook on multiple racks at one time so it’s easy to prepare a couple of meals cooked at one time.
The preparation of this delicious seafood version of Shepherd's pie comes together easily using your Convection Steam Oven. Instead of preparing the ingredients in individual saucepans prior to assembling the casserole they can be cooked in the Steam Oven using the Steam Setting at the same time.
Eggplant Parmigiana is a little labor intensive to prepare but by using Convection to cook the eggplant slices at one time you eliminate the most labor intensive step which is frying the slices individually. The sauce is prepared while the eggplant is cooking then the casserole is assembled with the layers of sauce, eggplant and cheese….so easy, so delicious.
Huevos Rancheros Casserole & Caramelized Apple French Toast Casserole
Preparing some breakfast favorites in casserole form is an easy way to prepare a delicious Sunday brunch. Both dishes can be prepped the day before, placed in the oven in the morning and in forty minutes you can enjoy a stress free brunch. The egg casserole will cook in approximately 30 minutes and the French toast in approximately 40 minutes.
The Broil function in most modern ovens is far more user friendly than older ovens making it a great choice for quickly broiling a steak together with a delicious corn salsa. The recipe also includes valuable tips for safe and effective oven broiling.
Cooking several dishes at one time is so easy to do in a Combi Steam Oven. The Steam Mode is set to 212 degrees, the temperature at which water boil. Instead of having to cook in multiple pans on the cooktop, simply select the oven mode and the slide the trays with food in for the appropriate cooking time.
Soy Glazed Butter Roasted Chicken Roasted Sweet Potatoes & Kale
In this meal the spice infused softened butter is spread under the chicken skin prior to cooking then the chicken is cooked for 15 minutes at 400 degrees. The temperature is then lowered to 350 and the chicken cooked for another 35- 45 minutes and brushed with the soy glaze while it is resting for 15 minutes before carving. The sweet potatoes only take 25 minutes to cook and the kale can be added in for the last 10 minutes so the vegetables only need to be added to the oven at the very end of the cooking time.
With this meal the Corn Casserole goes into the oven first as it takes 50 minutes to cook. It can be prepared in advance. Just remember to take it out of the refrigerator at least 30 minutes before cooking to lose the chill.
The chicken will go together easily provided you get organized and set up your dredging station and will take only 35 minutes to cook. The coating of the chicken really needs to be done just before it goes in the oven as the coating gets soggy if the chicken is refrigerated. Broccoli slices can be added to the oven for the last 12 minutes for a delicious balanced meal.
When you turn your oven to cook something for dinner, always ask yourself, can I cook another part of the meal at the same time in the oven? One nice feature of this meal is that both dishes can be cooked and served in the same dish. If another family member prefers to eat fish, just add it in for about 10 minutes prior to serving.
This meatloaf recipe is a great example of taking a classic recipe and jazzing it up with different flavors and a new presentation. Allow 10 minutes to assemble the meatloaf, at least 50 minutes to bake in the oven and 10 minutes to rest. The Red Rice includes a variety of vegetables and will cook in about 20- 25 minutes, so it can go in about 30 minutes after the meatloaf and both dishes will be ready to serve at the same time.