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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.

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Ingredients

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


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

Preparation

Chicken Meatballs with Miso and Ginger


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


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

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Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.

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Larissa Taboryski

PDF Recipe

Ingredients

Preparation

1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 


Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.


Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.


Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  


In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.


In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.


On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 


Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.


Recipe from “Wine Country Table ” author Janet Fletcher

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