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The smooth exterior of butternut squash makes it one of the easiest hard squash to work with. In this recipe, the flesh is scooped out, diced, and combined with red quinoa, kale, and mushrooms to make the stuffing. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Stuffed Butternut Squash Convection Bake Mode Roasted butternut squash with savory quinoa and kale, garnished with fresh cranberries on a bed of greens, creating a vibrant festive dish. This stylish presentation of stuffed butternut squash is a perfect side dish for holiday entertaining. And when you cooked butternut squash in the convection-mode, moisture retention will pair well with its great flavor. The smooth exterior of butternut squash makes it one of the easiest hard squash to work with. It can be peeled, cubed, and roasted for soup or to serve with grain bowls or over salad or thinly sliced for a gratin all are delicious. In this recipe, much of the flesh is scooped out, diced, and combined with red quinoa, kale, and mushrooms to make a delicious stuffing. Once baked the squash can be sliced into individual servings, making a stylish and delicious side dish for your holiday entertaining. INGREDIENTS 1 medium-sized butternut squash 1 cup cooked red quinoa 1 medium yellow onion, finely chopped 8 oz cremini mushrooms, brushed clean and chopped 3 garlic cloves, minced ¼ tsp dried oregano 4 fresh sage leaves, chopped or pinch of dried sage 1 bunch Dino kale, ribs removed, leaves chopped into small ribbons ½ cup chicken or vegetable stock PREPARATION Carefully cut the butternut squash in equal halves, lengthwise, scrape out the seeds and discard. With a small sharp paring knife, cut the flesh into cubes and scoop out leaving about ⅛” of flesh close to the skin. Now it’s time to make the stuffing. Heat a large sauté pan over moderate heat and add 1 tbsp of olive oil and 1 tbsp of butter to the pan. Sauté the onion until softened, then stir in the mushrooms, cook the mushrooms over medium-high heat stirring often until they release their liquid. Reduce the heat and add the garlic, oregano, and sage to the pan. Fold in the cubed butternut squash and cook over moderate heat stirring as needed, then fold in the kale. Add the stock to the pan, cover, and simmer for about 5 minutes then fold in the cooked quinoa. Add salt and pepper to taste. Place the prepared butternut squash on a rimmed baking sheet or in a shallow casserole dish and fill it with the prepared stuffing. Extra stuffing can be placed in a small dish and baked alongside the squash. To bake the squash, heat the oven in the Convection Bake mode at 350F. Cover the squash with foil and bake for 20 minutes. Remove the foil and bake for another 15 - 20 minutes until the squash is tender. Serves 6 WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH OUR STEAM RECIPE PAGE! 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Steamed Eggplant with Chili Crisp and Soy Black Vinegar Sauce RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Slow Roasted Turkey Pieces RECIPE BBQ Pulled Turkey RECIPE Braised Turkey with Butternut Squash, Chickpeas and Tomatoes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Your Combi Steam Oven is ideal for steaming multiple foods at one time. For this Italian seafood salad you have to prep the veggies, steam the seafood, and toss with a nice lemony olive oil dressing Anchor 1 YOUR RECIPE FOR STEAM COOKING Italian Seafood Salad with Calamari, Scallops and Shrimp Steaming Italian seafood salad freshly prepared in a steam oven, featuring shrimp, calamari, lemon slices, and fresh herbs, offering a vibrant and aromatic culinary experience. Actually this easy to make salad is delicious year round, but what I really want you to grasp is that your Combi Steam Oven is ideal for steaming multiple foods at one time and makes prep for salads so much easier. All you have to do is prep the vegetables, steam the seafood, chill them altogether and toss with a nice lemony olive oil dressing….and of course some red chili flakes. INGREDIENTS 1 - 1lb bag assorted seafood medley, calamari, shrimp & bay scallops (TJ’s or Costco) 2 - small lobster tails, optional, removed from the shell and cut into ¼” thick slices ½ - fennel bulb, thinly sliced ½ - red onion, thinly sliced ¼ - cup Italian parsley, finely chopped 3 - cloves garlic, pressed or minced Potato Artichoke Salad 2lbs - small golden potatoes, cut into quarters or rounds ¼ - red onion, finely chopped ½ - cup artichoke hearts, drained and quartered 1 - cup small tomatoes, halved 2 - handfuls arugula or other greens PREPARATION Heat the Combi Steam Oven in the Steam Mode 212 degrees + High Humidity. Place the seafood in the solid pan with ½ a cup of water, a splash of white wine and some lemon slices. Steam for 4 minutes then remove from the oven. Transfer the cooked seafood to a stainless steel bowl and set over ice to stop it cooking and quickly cool it down. Combine with the chopped vegetables and refrigerate for at least 4 hours or overnight. Before serving, toss with some fruity olive oil, freshly squeezed lemon juice and a dash of red chili flakes and freshly ground pepper. Potato Artichoke Salad I always say once you have tasted a potato steamed in the steam oven you will never boil a potato again. There are so many great potato varieties available now and cooking them in steam really brings out the flavor. Remember never to add mayonnaise to hot potatoes, they must cool first, to hasten the cooling process you can spread them onto a rimmed baking sheet. Steaming The Potatoes Heat the oven in the Steam Mode, place the potatoes in the perforated pan and slide into the oven. Set the timer for 20 minutes and check for doneness, before removing. Set aside to cool them. Combine with the onion, artichoke hearts and tomato. Gently toss with the vinaigrette of your choice then fold in the greens. Season with salt and pepper before serving. Italian Seafood Salad & Potato Artichoke Salad .pdf Download PDF • 74KB WANT TO LEARN MORE? Click Here SALADS AND VEGGIES Baked Sesame Crusted Salmon RECIPE Zucchini Lasagna with Turkey, Ricotta and Pesto RECIPE Spinach, Gouda Stuffed Portobello Mushrooms RECIPE Roast Chicken Panzanella Salad with Lemongrass and Turmeric RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Eggplant Casserole with Pepper, Olives and Anchovies RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

I begin the stuffed pork chops with a sear on the cooktop and a slow finish in the oven. It will yield not only incredibly flavorful pork chops, but they will be juicy and tender. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Pork Chops with Garlic Herb Stuffing Convection or Convection Bake Juicy baked pork chops paired with a vibrant medley of roasted vegetables create a perfect convection-cooked meal. This recipe which begins with a sear on the cooktop and a slow finish in Convection will yield not only incredibly flavorful pork chops, but they will be juicy and tender. Cooking the leaner tender cuts of pork without drying out the meat can be tricky. This recipe which begins with a sear on the cooktop and a slow finish in Convection yields flavorful, tender, juicy pork chops. Before cooking a thin pocket is cut in the side of each chop and stuffed with a garlic herb paste which adds a delicious burst of flavor. The chops can be paired with some roasted seasonal vegetables for another easy Convection meal. INGREDIENTS For the Pork 2 bone-in center cut pork chops 3 cloves garlic, minced 1 tsp fresh rosemary minced 1/2 tsp fresh thyme minced 1 tbsp + 1/2 tsp olive oil 2 tbsp butter 2 tbsp sherry or white wine For the Vegetables 1 head cauliflower, halved, stem removed, cut into 1/4" thick slices 3 medium carrots, cut into 1/4" thick slices Olive oil and Mixed Italian seasoning PREPARATION Cooking Plan and Timing: Begin by cooking the cauliflower and carrots while searing the pork chops. This will take approx 10 minutes. Once seared add the pork chops to the oven and set the timer for 8 minutes. Remove the pork chops and set aside to rest. Increase the oven temperature to 400 degrees and continue cooking the vegetables for another 10 minutes. Remove from the oven and serve with the pork chops. Pork Chops Heat the oven in the Convection or Convection Bake mode at 325F. Combine the garlic, herbs and 1/2 tsp of olive oil, then carefully cut a pocket along the side of each chop and spread the mixture evenly inside each pocket. Season the chops with kosher salt and pepper and set aside to lose their chill while you prepare the vegetables. When ready to cook, heat an oven proof pan over moderate heat then add in 2 tablespoons of butter and 1 tbsp of olive oil. When the butter is sizzling, lay the chops into the pan and leave them to brown without touching for approx 3 minutes. Carefully turn the chops and brown on the other side. Before moving the pan to the oven add a little acid to the pan, either a little white wine, sherry or verjus. This will create a delicious pan sauce to spoon over the chops. Set the timer for 8 minutes then carefully remove the pan from the oven and set it aside leaving a towel or oven mitt over the handle to remind you it's hot. Remove the pork chops from the hot pan so they dont continue cooking. Now increase the heat in the oven to 400 degrees to make sure the vegetables achieve a nice caramelized finish. In ten minutes you will have perfect pork chops and a side of delicious caramelized roasted vegetables. Roasted Cauliflower and Carrots Cauliflower cut into 1/4” thick slices works well for roasting if you want to achieve a nice overall crispness. Paired with sliced multicolored carrots it makes an appealing side dish. I also sauteed some thinly sliced collard greens for added visual appeal and to add a lighter component to the meal. Simply toss the vegetables with a little olive oil, kosher salt and pepper and a sprinkle of mixed Italian seasoning and spread onto a rimmed baking sheet. Place on the lower rack in the oven and cook for approximately 20 minutes. Once the pork chops have been removed from the oven, increase the oven temperature to 400F and cook for a little longer until the vegetables begin to caramelize around the edges. Oven Baked Herb Stuffed Pork Chops with Roasted Carrots and Cauliflower .pdf Download PDF • 117KB WANT TO LEARN MORE? Click Here CREATE DELICIOUS MEALS WITH RECIPES FROM OUR STEAM PAGE Convection Steam Baked Baby Back Pork Ribs RECIPE Slow Roasted Pork Shoulder RECIPE Lobster Mac' n Cheese RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Steamed Broccoli Couscous Salad with Almonds and Cranberries RECIPE Braised Spareribs with Plum Sauce RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cabbage is enjoying a moment these days, so I thought it would be a good opportunity to introduce you to a humble but very delicious recipe that is popular in Slavic countries.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Humble but Very Delicious Savory Cabbage Pie Convection Bake Mode Golden and flaky delight: savor every bite of this comforting homemade pie. Cabbage is enjoying a moment these days, so I thought it would be a good opportunity to introduce you to a humble but very delicious recipe that is popular in Slavic countries. You may be familiar with piroshki, those delectable savory pastries that are either baked or fried. However, making a large pie or Pirog is much less time-consuming and also makes a wonderful buffet dish. An Orthodox Easter celebration typically includes a selection of savory baked Pirogs, and while all are delicious, the combination of pastry and cabbage is outstanding. Pirog can be made with yeast dough, but a sour cream pastry that comes together quickly in a food processor is easier to make and pairs well with the cabbage. The preparation is straightforward: First, make the pastry, wrap it in film, and refrigerate for at least an hour or overnight. Finely slice the cabbage and onion and sauté until softened. Set aside to cool, then fold in a couple of finely chopped hard-boiled eggs, dried dill, salt, and pepper. It is important to keep the pastry very cold and to let the filling cool before adding it to the pastry. Once the pie is assembled, it is baked for approximately 40 minutes in the Convection Bake mode. INGREDIENTS For the pastry 2 cups (300 gm) all-purpose flour 8 oz (200 gm) chilled, unsalted butter, cubed ¼ cup (125 ml) sour cream ½ tsp salt 1 9x13x2" (33x23x5 cm) oven-safe baking pan For the filling 1 medium yellow onion, thinly sliced 1 small head of green cabbage, core removed, thinly sliced 2 tbsp butter 1 tbsp olive oil 2 large eggs, hard-boiled, peeled and finely chopped 1 tbsp dried dill, if that sounds like too much for you, add a little less to taste Salt and freshly ground pepper to taste 1 egg well blended with a little water to brush the pastry Recipe ingredients. PREPARATION To make the pastry: Place the flour, butter, and salt in the food processor bowl and pulse until the mixture resembles coarse breadcrumbs. Add the sour cream and pulse just until the mixture begins to come together. Turn the dough out onto a pastry mat lightly dusted with flour and shape it into a round, flat disc. Wrap in plastic wrap and refrigerate for at least an hour or overnight. When ready to bake the pie, place the pastry on the pastry mat lightly dusted with flour and flatten it slightly with the heel of your palm. Divide the pastry into two pieces, approximately ⅔ for the base and ⅓ for the top. Roll out the larger piece and line the base of the pan, trimming any overhang. If the filling is ready, you can continue; otherwise, refrigerate the pastry-lined pan and the topper until you are ready to continue. To make the filling: Heat a large sauté pan over moderate heat. Add the butter and oil, and when the butter is foaming, stir in the onions and cook until softened. Add the cabbage in handfuls and cook until softened and there is more space in the pan to add the remainder of the cabbage. Add a few tablespoons of water to the pan, cover, and cook over medium heat for about 10 - 12 minutes, taking care not to let the vegetables brown. When the cabbage has softened, set it aside to cool and add salt and freshly ground pepper to your taste. After the cabbage has cooled for at least 15 minutes, stir in the dried dill and chopped hard-boiled egg. If you add the dill when the cabbage is too hot, the dill will lose its flavor. The filling is best added to the pastry when it's at room temperature. If you make the filling a day in advance, either let it come to room temperature or reheat it in the Steam oven for about 6 minutes to lose the chill. To bake the Pirog: Arrange the oven racks so that you can place the pie on rack position 2, counting up from the bottom of the oven. Heat the oven in the Convection Bake mode to 375℉/190℃. Add the cabbage mixture to the pastry-lined baking pan, brushing the lip of the pastry with the beaten egg. Place the topper over the cabbage, pressing down lightly along the edges to seal. Using the tines of a fork, create a decorative pattern around the edge and cut a few steam vents in the center. Brush the top of the pastry with the beaten egg and bake the Pirog for approximately 40 minutes until golden. Allow to cool for at least 15 minutes before slicing. Makes 12 servings PRINT OUR RECIPE Humble but Very Delicious Savory Cabbage Pie .pdf Download PDF • 68KB WANT TO LEARN MORE? Click Here MORE GREAT RECIPES FROM OUR STEAM PAGE! Succulent Steam Oven Turkey Breast RECIPE How to Cook Prime Rib in the Steam Oven RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Steamed Black Bean Sauce Pork Spareribs RECIPE Roast Beef Top Loin Steam Roasted RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When cooking a salmon at a Low Temperature, the fish will be moist and flavorful. We first sear the fish and to the oven we go! YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Cook Salmon at a Low Temperature in Convection Convection Mode (True Convection) Convection-roasted Atlantic salmon with sautéed greens and roasted potatoes, elegantly presented. Cooking foods at low temperatures, especially delicate fish, helps keep the fish really moist and flavorful. For best results, we first sear the fish on one side, gently turn it over then place the pan in the Combi-steam or Convection oven to finish cooking. This technique works well with any meaty fish, just take care not to hurry the searing step by turning the fish too soon, otherwise, it will stick to the pan. For best results in a Convection oven use the Convection mode 180 - 200 degrees. If you have a Combi-steam oven, and it doesn’t have a dedicated Low-Temperature mode then just use Combi-steam 180 - 200 degrees. INGREDIENTS 2 fillets of meaty fish such as salmon, halibut, sea bass or wild cod 1 tbsp unsalted butter 1 tbsp olive oil ½ lemon, juice only PREPARATION Pat the fillets dry with a paper towel and season with your preferred seasoning and a sprinkle of Kosher salt and freshly cracked pepper. Heat the Combi-steam oven in the Low-Temperature or Combi-steam Mode 180 - 200 degrees. Or heat your Convection oven in the Convection mode to 180 - 200 degrees. Heat an ovenproof skillet over moderate heat and when hot add the butter and oil. Carefully lay the fish into the pan and let it cook undisturbed for a few minutes. Gently lift one corner and if the fish releases easily then carefully turn each piece. Now place the pan in the heated oven and cook for 6 - 8 minutes. Center cuts of very meaty fish may take up to 15 minutes to cook through. Don’t hurry the process the results are worth waiting for. Squeeze the lemon juice over the fish and baste with the pan juices before serving. Serves 2 Low Temperature Roast Salmon .pdf Download PDF • 100KB WANT TO LEARN MORE? Click Here THE STEAM OVEN IS GREAT FOR COOKING SEAFOOD! Potato Calamari Salad with Capers RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE Steamed Salmon Salad Niçoise RECIPE Fish Pie with Wild Cod and Shrimp RECIPE How to Cook Lobster Tail in the Steam Oven RECIPE Roasted Halibut Fillet RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The beauty of cooking a large cut of meat such as corned beef brisket is that it creates the base for several different meals. Anchor 1 YOUR RECIPE FOR STEAM COOKING Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots Steam and Convection Steam Mode Corned beef with cabbage, potatoes, and carrots. The beauty of cooking a large cut of meat such as corned beef brisket is that it creates the base for several different meals. Slow-cooked and served together with vegetables poached in the cooking liquid, it is a wonderful winter meal, while hot corned beef sandwiches on fresh rye bread and corned beef hash are fabulous bonus meals. Savor the hearty delight of corned beef piled high with fresh coleslaw, all tucked between rustic rye bread. Preparing corned beef with all the trimmings is a meal that is easily adapted to cooking in the steam oven using the Steam mode 100% 212 F/100 C. Simply place the corned beef in a large oven-safe container with the spices and enough water to partially submerge it. The cooking time will depend on the weight but typically allow 2.5 - 3.5 hours until the beef is fork tender. If there is space to add the vegetables to the same container, they can be added during the final 30 minutes of cooking. If not, remove the corned beef from the oven, transfer 2 cups of water to the large solid oven cooking pan, and add the vegetables to the pan. Return both pans to the oven to continue cooking. Take care when cutting the vegetables to ensure they cook evenly. For example, small quartered potatoes, carrots cut into 1” thick diagonal slices, and cabbage cut into 1” slices will all cook in approximately 20 - 25 minutes. Be sure to keep the cooking liquid to store any extra beef and vegetables and to use when reheating the beef for your hot corned beef sandwiches. Note: If you have a steam oven tank, be sure to check if the tank requires filling after an hour of cooking. INGREDIENTS 1 3 - 4 lb corned beef brisket 4 large carrots, peeled and cut into 1” thick diagonal slices 1 small head of green cabbage, halved, thick core removed, each half cut into 1” slices 2 lbs small golden potatoes, halved or quartered PREPARATION Heat the oven in the Steam mode 100% 212 F/100 C Place the beef in a large oven-safe container and add enough water to almost submerge the corned beef. Be sure to add any spices that were in the package. Steam for 2.5 hours, then check the consistency for doneness to determine how close the meat is to the fork-tender stage. Add the vegetables to poach in the same cooking liquid for the final 20-30 minutes of cooking. Serves 4 - 6 WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Maple Glazed Baked Pork Chops RECIPE Convection Slow Roasted NY Steak RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting RECIPE Baked Deviled Fried Chicken RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Grilled Pork Chops - Slow Cooking Method RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

DO I FOLLOW THE STATED RECIPE TEMPERATURE IN CONVECTION? FAQ PAGE How What Why Do Do I follow the stated recipe temperature in convection? It depends. If the recipe was written for convection ovens then follow the instructed recipe. If the recipe only says "heat the oven to 350°F" for instance, then the recipe was written for a traditional radiant oven. If this case, reduce the temperature by 25°F. If you are using a glass dish, reduce the temperature by 30°F. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

A bulgur salad with kale, red pepper paste, crushed red pepper, lemon and garlic is a popular side dish to serve with grilled meats, fish, and poultry during the warm weather months, and the Steam oven is the perfect tool for preparing them. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Bulgur Pilaf with Kale and Red Pepper Paste Steam Mode Steamed bulgur pilaf with kale and red pepper paste, garnished with lemon slices, alongside flatbread and fresh parsley. Greens and grains don't have to be boring. With this sensational recipe from Turkey, you can learn how to simplify your cooking while making amazing side dishes in your Steam oven. Salads are popular side dishes to serve with grilled meats, fish, and poultry during the warm weather months, and the Steam oven is the perfect tool for preparing them. In the original recipe, this dish is cooked over low heat on the cook-top; however, it can also be cooked in the Steam oven using the Steam mode. Cooking in the Steam oven ensures there will be no boil-overs, and this dish can be cooked in an oven-safe container, making it convenient for serving and storing. I purchased the bulgur and Turkish red pepper paste from a Middle Eastern market, but these items are also readily available online. The paste adds some spice and depth of flavor to this dish and it can also be added to pasta sauces, stews or spread on grilled bread, it's so versatile. Although this recipe is fabulous as it is written, I also tried it with a few variations. Either adding some crumbled feta cheese chunks or some cooked garbanzo beans are delicious options. And of course, be sure to use a good fruity olive oil to enhance the flavors. INGREDIENTS Recipe ingredients 12 cloves garlic, peeled and coarsely chopped 1 large yellow onion, finely chopped 1 large bunch Lacinto kale, stems removed, leaves cut into fine ribbons (or use the greens of your choosing) 1 cup coarse bulgur ¼ cup fruity olive oil 3 tsp Turkish red pepper paste ½ cup water PREPARATION Heat the steam oven in the steam mode to the default temperature of 212 F. Mash the garlic cloves with a teaspoon of kosher salt and combine them with the remaining ingredients in a medium-sized oven-safe container. Season with salt and freshly ground pepper, and using your hands (I wore gloves), mix the ingredients until well combined. Place the pan in the oven and cook for 25 - 30 minutes until the liquid has been absorbed and the greens have softened. Serve warm or at room temperature with some lemon quarters. Serves 6 Steamed Bulgur Pilaf with Kale and Red Pepper Paste .pdf Download PDF • 71KB WANT TO LEARN MORE? Click Here TRY THESE VEGETARIAN RECIPES Convection Roast Cauliflower with Spicy Lentils RECIPE Wild Rice and Roasted Vegetable Harvest Casserole RECIPE Convection Baked Eggplant Lentil Stew with Pomegranate Molasses RECIPE Baked Peppers Stuffed with Farro, Chickpeas and Chard RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roasting bone-in chicken thighs with lemon and olives definitely adds to the flavor of this easy to prepare sheet pan chicken meal.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Oven Baked Chicken Thighs with Lemons and Olives Convection (True Convection) or Convection Roast Mode A Moroccan-inspired feast with roasted chicken, olives, onions, saffron rice, and asparagus with lemon wedges. 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 Joe's and some asparagus. This meal is perfect for “fast food”: very little prep, fast cooking, and amazingly delicious. INGREDIENTS 4 - whole chicken legs, thigh, and leg separated 1 - tablespoon 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 to 400 degrees. Start by patting the chicken pieces dry with a paper towel. Then, place them in a large shallow bowl and season with kosher salt and cracked pepper. Sprinkle the smoked paprika and Italian seasoning over the chicken. Drizzle with 1 tablespoon olive oil and gently toss to ensure all the chicken pieces are evenly coated. Add the onion and lemon, then spread them onto a rimmed baking sheet. Cook for 20 minutes, then fold in the olives for the final 10 minutes. Convection Roast Chichen with Lemon and Olives .pdf Download PDF • 179KB WANT TO LEARN MORE? Click Here CHECK OUT THESE CHICKEN RECIPES FROM OUR STEAM PAGE 25 Minute Convection Steam Meal with Sesame Soy Chicken RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Braised Chicken with Lemon and Cilantro RECIPE Steamed Bone-In Chicken for Salads RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Slow Cook Baby Back Ribs in the Steam Oven RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

There is no sacrifice of flavor in this Strawberry galette recipe that features a crust made with vegan butter and coconut sugar to enhance the sweetness of the fruit. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Strawberry Galette with Vegan Pastry Crust Convection Bake Mode Indulge in this delightful vegan strawberry galette, a perfect balance of flaky crust and juicy berries for your plant-based dessert cravings. Summer fruits can be enjoyed in their natural form or easily transformed into a delicious pie, galette, cobbler or crisp; the options are endless. There is no sacrifice of flavor in this recipe that features a crust made with vegan butter and coconut sugar to enhance the sweetness of the fruit. INGREDIENTS Crust 1 cup unbleached, all-purpose flour ¼ cup whole wheat pastry flour 1 tbsp granulated or coconut sugar ¼ tsp Kosher salt ½ cup vegan butter (Earth Balance Vegan Buttery Sticks or Miyoko’s Vegan Butter) cut into ½ “ cubes ¼ cup ice cold water Filling 2 baskets of strawberries, hulled and cut into ½” thick slices ½ a lemon, juiced 1 ½ tbsp unbleached all-purpose flour 3 tbsp granulated or coconut sugar Pinch of salt 2 tbsp honey or maple syrup PREPARATION In a medium sized bowl mix together the flour, sugar and salt then cut in the butter with a pastry blender to achieve a coarse meal like texture. Add ice water and mix with a fork to bring the dough together. Pat the dough into a ball then flatten into a disc, wrap in plastic wrap and refrigerate for one hour or up to 2 days. When ready to bake, heat the oven in the Convection Bake Mode 350 °F. Combine the strawberries, lemon juice, flour, sugar and salt in a medium bowl and set aside. Roll the dough out to a 14” circle on a lightly floured surface then transfer the dough to a flat baking sheet lined with parchment paper. Pour the fruit onto the prepared dough leaving a 1 ½ border. Smooth out the fruit and fold the dough edge up around the fruit. For a flakier crust, the galette can be refrigerated at this stage for ½ an hour before baking. Otherwise place the baking sheet in the lower third of the oven and bake for 30 minutes. Remove the baking tray from the oven and brush the pastry with the honey or maple syrup and bake for another 10 minutes. Vegan Rustic Strawberry Galette .pdf Download PDF • 175KB WANT TO LEARN MORE? Click Here VEGETARIAN CHOICES FROM OUR STEAM OVEN! Steamed Snap Pea and Asparagus Salad with Radish RECIPE Sweet Potato and Kale Salad with Creamy Curry Dressing RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE Paella with Steamed Mussels and Shrimp RECIPE Steamed Bone-In Chicken for Salads RECIPE Quinoa Salad with Broccoli, Dried Apricots and Toasted Pistachios RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The Convection Bake mode is ideal to bake a flatbread with feta and mint. The heating elements and circulating air will ensure the retention of moisture and a delicious crust YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Bake Flatbread with Feta and Mint Convection Bake Mode Convection-Bake Flatbread with Feta Cheese and Mint The Convection Bake mode is ideal for baking thin-crusted flatbreads. The bottom heating element directs heat to the pan or baking stone placed on the bottom rack of the oven, while the top heating element gently cooks the top, with the Convection fan circulating the heated air for even baking, great results are guaranteed. The recipe for flatbread is similar to pizza but uses less flour and yeast and the dough only requires one rise of approximately 45 minutes. Remember when proofing in the Combi-Steam or Convection oven it is not necessary to cover the dough. Because the dough is so thin be sure to keep the toppings on the light side. Feta cheese mixed with mint and oregano and mixed with some ricotta or cottage cheese for creaminess makes a flavorful combination that is delicious complement to any meal. Ingredients ¾ cup warm water 1 tsp active dry or instant yeast 1 tsp granulated sugar 2 cups unbleached all-purpose flour 1 tsp kosher salt 1 tbsp olive oil Preparation Arrange the oven racks so you can proof and bake on the lowest rack and preheat the oven in the Proof Mode. The temperature will automatically default to 100℉. Combine the water, yeast, and sugar in the bowl of a stand mixer and whisk to combine. Place the bowl in the oven for 5 minutes or cover loosely with a light kitchen towel. If the yeast has proved the mixture will be slightly frothy in which case proceed to make the dough. With the stand mixer on low speed add the flour oil and salt to the mixture and mix on low speed to form a shaggy dough. Turn the dough out onto a lightly floured surface and knead it for a few minutes until it comes together and forms a smooth ball. Add a little extra flour to your hands if the dough is sticky. Transfer the dough to a lightly oiled clean mixing bowl and place it in the oven for 45 minutes for the dough to rise. When the dough has doubled in size and springs back from a light touch it is ready to roll. Change the oven mode to Convection Bake and select 475℉. Place a baking stone or heavy oven baking pan on the lower rack. Punch the dough down and divide it into two equal pieces and roll one into a thin oval or rectangle. Place one dough on a pizza peel sprinkled with cornmeal or onto a sheet of parchment if baking on a baking sheet. Poke your fingers over the dough and drizzle with a little olive oil then add the prepared topping. Bake for 8 - 10 minutes until the crust has cooked through and the top is golden. Repeat with the second dough. Makes 2 flatbreads Convection Bake Flatbread with Feta and Mint .pdf Download PDF • 275KB WANT TO LEARN MORE? Click Here ELEVATE YOUR BAKING WITH STEAM! Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots RECIPE Bake Classic Petite Baguettes Like a Pro RECIPE Puff Pastry Turnovers with Spinach, Ricotta and Feta Cheese RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Cook Rack of Lamb in a Steam Oven RECIPE Herbed Mushroom Flan RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steam oven broccoli couscous salad with onions, olive oil, apple vinegar, toasted almonds, cranberries, and couscous. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Broccoli Couscous Salad with Almonds and Cranberries Steam Mode Steamed Broccoli Couscous Salad with cranberries, almonds, and red onion, served with fresh bread, highlighting healthy steam oven cooking. There are many benefits to cooking in a Steam oven, but one of the best is the ability to cook multiple foods simultaneously instead of juggling various saucepans. Being able to place cooking containers in the oven and monitor the cooking with a timer means there will be no boil-overs on the stove. So you can more easily focus on preparing the other ingredients for the dish so that everything is ready simultaneously. When you remove the couscous from the steam oven, set it aside to cool for a few minutes, then gently fluff it with a fork to avoid mashing the grains. If your oven doesn’t have small pans to cook the ½ cup of couscous, you can use a small Pyrex or other ovenproof casserole dish. INGREDIENTS ½ cup whole wheat couscous (I used the Trader Joe’s brand) ½ cup water 2 large broccoli crowns, cut into florets, and some tender slices of the stem only ½ red onion, minced ½ cup dried cranberries ½ cup toasted almonds (toasted in regular Bake mode 350 for 10 minutes) ½ cup toasted pepitas (toasted with the almonds) Salad ingredients Dressing 3 tbsp olive oil 3 tbsp mayonnaise 1 tbsp Dijon mustard 2 tbsp apple cider or golden balsamic vinegar PREPARATION Heat the steam oven in the steam mode at 212 F (100 C) degrees. Place the couscous in a small solid pan and add ½ cup of water and a pinch of kosher salt. Place the broccoli florets and stems in the perforated pan. Slide the pans into the oven and set the timer for 6 minutes. Remove the broccoli and set it aside to cool before adding to the remaining salad ingredients. Leave the couscous in the oven for another 6 - 8 minutes until all the water has been absorbed. Remove the couscous from the oven and set it aside to cool before coming with the remaining ingredients. Combine the remaining ingredients in a large shallow bowl and prepare the dressing. Combine the dressing ingredients in a glass measuring cup, mix well, and add a good pinch of sea salt and freshly ground pepper to taste. Serves 4 Steamed Broccoli Couscous Salad with Almonds and Cranberries .pdf Download PDF • 73KB WANT TO LEARN MORE? Click Here MORE RECIPES FOR MEAT EATERS Baked Tuna Steaks with Delicious Pesto RECIPE Herbed Pork Rib Roast in Convection RECIPE Baked Country Style Pork Ribs RECIPE Meatless Meatballs with Mushrooms RECIPE Baked Pork Chops with Garlic Herb Stuffing RECIPE Grilled Flank Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This spicy subtly sweet smear makes a terrific easy sauce for a broiled salmon with honey mustard glaze, served with steamed vegetables. A quick and easy meal YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Broiled Salmon with Honey Mustard Glaze Convection Broil Mode This spicy subtly sweet smear makes a terrific easy sauce for salmon, served with a side of steamed vegetables it’s a flavorful easy meal. Atlantic salmon with a higher fat content works best for broiling however a leaner salmon will also work with reduced broiling time. Many ovens require only a five minute pre-heat when using the Broil Mode and remember to always broil with the oven door closed. A seared salmon fillet on sautéed spinach, garnished with fresh herbs and lemon wedges on a white plate. INGREDIENTS 1 - filet of salmon with or without skin ¼ - cup Whole Grain Dijon mustard ¼ - cup honey 2 - tablespoons creamed horseradish PREPARATION Combine the mustard, honey and horseradish together and chill for a few minutes to make it easier to spread without sliding off the fish. Place the oven rack on the 2nd rack from the top and preheat the oven in the Convection Broil Mode to High or 480 degrees. If your oven has a gas broiler you will only have a Broil option with no temperature setting. Line a rimmed baking sheet with foil, shiny side down. Place the salmon on the pan and spread the smear evenly over the salmon. Broil for 6 - 8 minutes until the glaze begins to change color. If the salmon fillet is quite thick then move the tray to a lower rack away from the intense heat in the top of the oven and leave it in the oven for another few minutes till firm to the touch in the thickest part. Serves 4 - 6 Broiled Salmon with Honey Mustard Glaze .pdf Download PDF • 248KB WANT TO LEARN MORE? Click Here MORE SEAFOOD FROM OUR STEAM PAGE Hot Corned Beef Sandwich RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Potato Calamari Salad with Capers RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steamed Salmon Salad Niçoise RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This video reviews a variety of breakfast foods that be easily cooked in your steam oven for a delicious no fuss breakfast. Anchor 1 YOUR RECIPE FOR STEAM COOKING English Muffin Poached Egg Pizza Steam, Broil English muffin poached egg pizzas made in a steam oven, great for breakfast. There are many ways to enjoy poached eggs and the simplest way to prepare poached eggs is in a steam oven. Once poached the eggs can be served with toast, over beans, in a grain bowl or on top of an English muffin breakfast pizza. It takes approximately 5 ½ minutes to poach a large cold egg in the Steam mode and a few minutes longer if you live at a high altitude. It took me 5 minutes to bake the English muffin pizza in my convection oven. If you get the ovens heated first then you can easily orchestrate the cooking so they are ready at the same time. INGREDIENTS 4 large eggs 2 English muffins, split and lightly buttered 4 cherry tomatoes, sliced and mixed with 1 tsp chopped chives or thinly sliced shallot and 1 tsp olive oil2 slices deli ham, cooked bacon or Canadian bacon, chopped 2 slices deli ham, cooked bacon or Canadian bacon, chopped ½ cup shredded mozzarella or cheddar cheese PREPARATION Heat the steam oven in the Steam mode using the default temperature of 212 F/100 C Arrange the racks in the convection oven so the top rack is in the second position from the top and heat the oven in the Convection Bake mode to 425 F/215 C Spritz 4 small oven safe ramekins with spray oil or rub with a light smear of butter. Crack an egg into each ramekin. Place the ramekins on a small oven tray and when the steam oven comes to temperature, place the tray in the steam oven and set the timer for 5 ½ minutes. (If you have not made poached eggs in your steam oven before set the timer for 5 minutes to determine the exact cooking time) Place the buttered English muffins on a small oven baking sheet. Top with the tomato mixture and meat of your choice and finish with the cheese. Place the tray in the oven and bake for 5 - 6 minutes until the cheese has melted and the edges of the muffin are crisp. Run a knife around the edge of each ramekin and invert an egg onto each cooked muffin pizza. Serves 4 WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR CONVECTION PAGE Eggs Florentine with Mushroom Sauce RECIPE Broiled Wild Cod Fish Tacos RECIPE Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans RECIPE Oven Baked Breakfast Potatoes with Breakfast Sausage RECIPE Creamy Corn Casserole with Green Onions RECIPE Baked Crème Brulee French Toast Casserole along side a savory dish in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roasting a thick Halibut fillet this way ensures great flavor and juicy tender fish that easily flakes. The only tricky part is the first step when you give it a nice sear on the cooktop. Anchor 1 YOUR RECIPE FOR STEAM COOKING Roasted Halibut Fillet Steam-Roasting Pan-seared fish fillets with olives and lemon, skillfully cooked using convection-steam to ensure tenderness and prevent drying, paired perfectly with a refreshing glass of white wine. Cooking thicker cuts of fish this way ensures great flavor and juicy tender fish that easily flakes. The only tricky part is the first step when you give it a nice sear on the cooktop. To achieve best results all you need is patience. The key is not to turn the fish too soon, you want to be sure it has developed a nice crust first. Ideally sear the fish in a skillet that can go in the oven so you don’t have to use another pan for the final cooking. INGREDIENTS 1lb - center cut halibut filet Kosher salt & ground pepper ¼ - teaspoon herb’s de Provence Olive oil & butter ½ - lemon cut into small chunks 8 - pitted Kalamata olives PREPARATION Heat the Steam Oven to 200 degrees in the Combination Convection-Steam Mode or the Low Temperature Roast Mode. Season the halibut with some salt and pepper, the herbs and a drizzle of olive oil. Heat an oven-proof skillet over moderate heat and when nice and hot add a little olive oil and butter to the pan. When the butter sizzles carefully lay the fish with the skin facing up, together with the lemon and olives. Let the fish cook for a few minutes until you can see a crust form on the edges. Carefully check the fish to make sure it is evenly browned on crisp before turning over. When you turn the fish over add a splash of white wine to the pan and place it in the oven. Cook for 12 - 15 minutes until you see the fish begin to separate into sections. Roasted Halibut Fillet .pdf Download PDF • 176KB WANT TO LEARN MORE? Click Here COMPLETE YOUR MEAL WITH THESE RECIPES A Culinary Delight: Convection Baked Sockeye Salmon RECIPE Oven Roasted Vegetables Brown Fried Rice RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Baked Pork Chops with Garlic Herb Stuffing RECIPE Lemon Meringue Pie RECIPE Broiled Wild Cod Fish Tacos RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!