Roasted vegetables served over mushroom ravioli or tortellini is an easy delicious dinner to prepare. The ravioli can be tossed with olive oil or you can add a touch of decadence with some homemade Alfredo sauce. Anchor 1 YOUR RECIPE FOR STEAM COOKING Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli Convection Steam A vibrant platter of steam-roasted vegetables mixed with ravioli, showcasing a delightful blend of colors and flavors. Roasted vegetables served over mushroom ravioli or tortellini is an easy, delicious dinner. The Ravioli can be tossed with olive oil, or you can add a touch of decadence with some homemade Alfredo sauce. This meal can easily be adapted to use any vegetables that are in season with your preferred pasta. Ideally, choose vegetables with the same approximate cooking time and cut them so they cook evenly, or plan to add quicker-cooking vegetables to the pan towards the end of the cooking. Cooking food with a combination of convection and steam is ideal for roasting vegetables. This combination ensures better moisture retention and inhibits cellular breakdown, resulting in better flavor, texture, and nutritional value. Because steam ovens have smaller cavities than a standard wall oven, roasting the vegetables at 375 F/180 C is an ideal temperature. However, you can customize the temperature to achieve the best results with your oven. Just remember that convection cooks food from the edge to the center, so if the temperature is too high, food can cook unevenly. Since Ravioli cook very quickly, be sure to plan the cooking so the ravioli are drained before removing the vegetables from the oven so the pasta doesn’t stick together. Recipe main ingredients INGREDIENTS For the vegetables 2 cups cubed butternut squash (½” cubes) 2 cups Brussels sprouts, trimmed and cut into halves or quarters (depending on size) 1 small yellow onion, cut into ½” dice 8 oz shiitake (or your preferred mushrooms) cut into ½” thick slices ¼ tsp mixed Italian seasoning Pinch-dried red chili flakes Olive oil Recipe main ingredients 1 Package Mushroom Ravioli or Tortellini For the Alfredo Sauce ¼ cup butter ¾ cup whipping cream 2 cloves garlic, minced 1 cup grated Parmesan cheese PREPARATION Heat the steam oven in the Combination Convection Steam Mode (moderate humidity if you have that option) to 375F/180C. Combine the vegetables in a large bowl or in the oven pan, drizzle with enough olive oil to coat lightly, and season with Italian seasoning, chili flakes, some kosher salt, and freshly cracked pepper. Roast for 20 minutes until the vegetables are tender and slightly caramelized. The Alfredo sauce takes approximately 5 minutes to cook, while the Ravioli only 3 minutes, so heat the water for the Ravioli and begin making the Alfredo sauce. Combine the cream and butter in a small heavy pan over moderate heat and bring to a gentle simmer. Simmer for 2-3 minutes without boiling, then stir in the garlic. Cook for another 2 -3 minutes until thickened. Remove the pan from the heat, stir in the cheese, and season with sea salt and fresh pepper. Toss the pasta with the Alfredo sauce and serve over the vegetables. Serves 2 Roasted Vegetable Sheet Pan Meal with Mushroom Ravioli .pdf Download PDF • 91KB WANT TO LEARN MORE? Click Here CHECK OUT THESE EASY RECIPES! Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze RECIPE Oven Chicken Shawarma RECIPE Zucchini Lasagna with Turkey, Ricotta and Pesto RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Oven BBQ Chicken RECIPE Broiled Cod with Miso Soy Glaze RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

These Lion's Head meatballs are quick to prepare and are packed with great flavor. Best of all, the meatballs and vegetables can be steamed at one time in the Combi steam oven for an easy delicious steamed meal. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed "Lion's Head" Meatballs with Bok Choy and Shiitake Mushrooms Steam Mode Delicious meatballs and vegetables, perfectly cooked using a steam oven, showcasing a healthy and flavorful meal. These Lion's Head meatballs are quick to prepare and are packed with great flavor. Best of all, the meatballs and vegetables can be steamed at one time in the Combi-steam oven for an easy delicious steamed meal. Featuring a combination of ground pork, chopped shrimp, bacon, water chestnuts and fresh ginger these meatballs are easy to prepare and quick to cook. In this preparation chef Paul added Bok choy and shiitake mushrooms to the steaming broth for an easy one dish meal. Because this meal is prepared in the Steam mode rice can be steamed at the same time. When steaming rice in a steam oven it is not necessary to cover the cooking container, just add the rice and salt to cold water as cook as directed. However, when cooking rice in a steam oven for best results use 1 3/4 cups of water to 1 cup of rice. INGREDIENTS 1 lb. ground pork 1/4 cup Chinese rice wine or Sherry 1 tsp salt 1 tsp sugar 1 1/2 tbsp cornstarch 1 tbsp old fashioned oats 2 green onions, white parts only 1 inch piece ginger, peeled 6 water chestnuts 4 slices bacon, cut into big pieces ½ lb. uncooked, peeled shrimp 2 cups chicken stock 6-8 medium size Bok choy, cut in half or quarters 8 oz Shiitake mushrooms, stemmed and cut in half PREPARATION In a large bowl, combine the ground pork with the rice wine, salt, sugar cornstarch and oats. In a food processor with the chopping blade, chop the ginger and green onion into small pieces and add to the bowl with the pork. Add water chestnuts to the food processor and pulse or chop into small pieces and add to the bowl with the pork. Now process the bacon and shrimp in the food processor and chop into small pieces, then scrape in the bowl with the rest of the ingredients. Using your hands or a thick wooden spoon, beat the mixture vigorously, beating for about 2 minutes until it's well mixed. Dip your hands in water and divide the mixture into 8 equal portions, (or smaller if you prefer). Form the mixture into balls and place in the solid steam oven pan or a large oven-proof casserole dish. Add chicken stock to the pan and steam for 20 minutes, (15 if meatballs are smaller). Add the bok choy and mushrooms to the pan and cook for another 12-15 minutes. Serve in bowls with the stock. Makes: 4- 6 servings Steamed Lions Head Meatballs with Bok Choy and Shiitake Mushrooms .pdf Download PDF • 155KB WANT TO LEARN MORE? Click Here CHECK OUT THESE RECIPES FROM OUR CONVECTION PAGE Oven Boston Style Baked Beans RECIPE Baked Meatballs with Roasted Zucchini and Orzo Pasta Risotto RECIPE Hot Meatloaf Sandwiches with Roasted Peppers RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Beef Wellington RECIPE Baked Country Style Pork Ribs RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Hot, juicy corned beef sandwiches with melted Swiss cheese and coleslaw mixed with Russian dressing are a flavor and texture sensation. Anchor 1 YOUR RECIPE FOR STEAM COOKING Hot Corned Beef Sandwich Steam and Broil Mode Hearty corned beef sandwich with coleslaw on sourdough bread. Hot, juicy corned beef sandwiches with melted Swiss cheese and coleslaw mixed with Russian dressing are a flavor and texture sensation. Yes, you can buy deli meat, but you can also cook corned beef in your steam oven and set aside some meat for sandwiches. Best of all, you can use your steam oven to heat the meat to a juicy consistency. If your steam oven has a Broil element, you can first heat the sliced corned beef in some of the cooking liquid using the Steam mode, then change the oven mode to the Broil mode using a moderate temperature to finish the sandwich. Once assembled, pop the sandwich back in the oven to melt the cheese. To assemble the sandwich, first ensure you have some amazing fresh rye bread on hand and your preferred filling and mustard, and then slice the corned beef to your preferred thickness. I used thinly sliced (packaged coleslaw) homemade Russian dressing and Havarti cheese for the filling. Sauerkraut is another popular filling with corned beef, or you can add pickles if you prefer. INGREDIENTS 6 oz sliced corned beef brisket, heated in the cooking liquid 4 slices fresh rustic Rye or Jewish Rye bread Dijon or yellow mustard 1 cup coleslaw mixed with Russian dressing 4 slices Havarti cheese Corned beef with potatoes, cabbage, and carrots in a pot. Russian Dressing ¼ cup avocado mayonnaise 2 tbsp ketchup 1 tbsp minced shallot 1 tsp prepared horseradish 1 tbsp sweet pickle relish PREPARATION Heat the steam oven in the Steam mode at 212 F/100 C. Heat the sliced brisket in a little of the cooking liquid until piping hot. Remove it from the oven and change the setting to Broil, or heat a toaster oven in the Broil mode. Assemble the sandwiches: First, smear the mustard over the bread slices. Add some corned beef to both slices and top with a slice of cheese. Place the sandwiches in the oven until the cheese begins to melt, then remove them from the oven. Add the coleslaw to one slice of bread and top with the other. Gently press down on the sandwich to slice it in half. Repeat for the 2nd sandwich. Makes 2 sandwiches WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Maple Glazed Baked Pork Chops RECIPE The Simplest and Most Delicious Way to Prepare Beef Shank Osso Buco RECIPE Tarta Pascualina - Pascualina Pie with Chard, Ricotta and Parmesan Cheese RECIPE Gougères with Creamy Artichoke Cheese Filling RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Convection Slow Roasted NY Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Risotto is a dish that adapts perfectly to being cooked in a Steam oven. It produces luscious, creamy results without continual stirring. The key to a great risotto is good arborio rice, flavorful stock, and, of course, freshly grated Parmesan cheese. Anchor 1 YOUR RECIPE FOR STEAM COOKING Risotto with Asparagus, Leeks and Proscuitto Steam Baking Mode A symphony of flavors: indulge in this luxurious risotto adorned with tender asparagus and silky prosciutto, capturing the essence of gourmet delight in every bite. Risotto is a dish that adapts perfectly to being cooked in a Steam oven. It produces luscious, creamy results without continual stirring. The key to a great risotto is good arborio rice, flavorful stock, and, of course, freshly grated Parmesan cheese. In this preparation, the leeks, which replace the traditional onion, are first sauteed in butter on the cooktop. Then, the rice is added and stirred gently for a few minutes to coat the kernels in butter. Next, the wine is added, and once it cooks down, the stock is added. At this point, the risotto can be placed in the oven and cooked for another 25 - 30 minutes. Because risotto is cooked in steam mode, the asparagus can be steamed in the oven for the final 6 -8 minutes of cooking time. When you stir in the asparagus, prosciutto, and Parmesan, use a fork to gently combine everything rather than a spoon to avoid mashing the rice. The risotto can be cooked in an oven-safe pan or transferred to a baking dish before placing it in the oven. INGREDIENTS 1 leek, thinly sliced (dark green tops removed) 3 tbsp butter 1 tbsp olive oil 1 ½ cups arborio rice ½ cup dry white wine 3 cups chicken broth 1 bunch asparagus, trimmed and cut into ½” pieces 4 slices prosciutto, minced 4 tbsp freshly grated Parmesan cheese Recipe ingredients. PREPARATION Heat the steam oven in the Steam mode using the default temperature of 212℉/100℃ Heat a medium oven-safe saucepan or sauté pan over moderate heat. Add the butter and oil, and when the butter is foaming, add the prepped leeks. Cook for several minutes without browning, then add the rice. Fold the rice in gently so it is well coated with the butter and oil. Add the wine and cook for a few minutes until the liquid has evaporated. Add the chicken broth and a pinch of kosher salt, and place the pan in the oven. Set the timer for 25 minutes. While the risotto is cooking, prep the asparagus, mince the prosciutto, and grate the cheese. Add the asparagus to steam in a small perforated pan for the final 6 - 8 minutes of the risotto cooking time. The cooking time will depend on the thickness of the asparagus. Taste the risotto to check it is done, then gently fold in the asparagus, prosciutto, cheese, and maybe another tablespoon or so of butter. Add some freshly ground pepper and a sprinkle of sea salt flakes before serving. Serves 4 Risotto with Asparagus, Leeks and Proscuitto .pdf Download PDF • 72KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Oven Boston Style Baked Beans RECIPE Roulade with Chocolate Ganache and Candied Orange RECIPE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Convection Baked Carrot Apple Muffins with Pecans and Coconut RECIPE Cornmeal Herb Crusted Roast Potatoes RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Cabbage rolls with beef and pork are usually baked covered, but in this recipe I steam bake the rolls so you can forget about covering the pan. Also, a store bought tomato sauce cuts down the prep time. Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Baked Cabbage Rolls with Beef and Pork Steam-Bake or Combi Mode Golden cabbage rolls are beautifully steam-baked to perfection, highlighting a foil-free method for tender and flavorful results. You might think that cabbage rolls are labor-intensive, but I’ve modified a traditional recipe to simplify the process while making them delicious. For example, instead of boiling the cabbage, you can freeze it overnight to achieve similar results. Using a quality store-bought tomato sauce will also save you time. If you have a Combi oven, you can steam-bake the rolls without covering them. If not, make sure to cover the baking dish with foil. This dish pairs well with mashed potatoes, but oven-baked polenta is even better, as you can cook both the cabbage rolls and the polenta simultaneously in the steam oven. RECIPE INGREDIENTS 1 large green head of cabbage (about 4 lbs) ½ lb ground beef ½ lb ground pork (I used mild Italian sausage) 1 medium onion 1.5 cups of half-cooked brown rice or white rice 3 cloves of garlic 1 tbsp smoked paprika 1 tbsp seasoning blend of your choice 1 egg 1 jar of good-quality tomato sauce Recipe Ingredients. PREPARATION Remove the core/stem of the cabbage using a paring knife and freeze it overnight. Avoid using your freezer's rapid freeze function, as it can prevent the cabbage from wilting properly. The next day, take it out and let it thaw out. Removing the steam. Separate at least 15 leaves from the head of cabbage. Remove the thick part of the leaf stem by cutting a 2-inch (5 cm) triangle out of each leaf. Set the leaves aside. Par-cook the brown rice for about 20 minutes in the steam oven at 220°F (104°C). If you are using white rice, skip this step and add it raw to the mixture. Alternatively, you can partially boil the rice in the usual way. Drain and set the rice aside after cooking. Chop the onion into small pieces and sauté over medium heat until browned. Add the chopped garlic and sauté for an additional 3 minutes. Remove from heat and transfer to a mixing bowl. Add the raw meat, rice, spices, egg, and half a cup of tomato sauce. Mix well until combined. Preheat the steam oven to 330°F (166°C) in steam bake mode (Combi). If you’re using a convection oven use the convection bake mode and cover the dish with foil. There is no need to cover the dish in the steam oven. Spread a thin layer of tomato sauce in a 9-by-13-inch baking dish. Apply a thin layer of tomato sauce o the pan. On a cutting board, place a cabbage leaf with the center stem perpendicular to the edge of the counter. Repeat this step with all the remaining 14 leaves. Using a ⅓ cup measuring cup, scoop the meat mixture into the middle of a leaf. Fold the edges over the meat, then fold the sides in and roll tightly. Place the roll in the baking dish. Repeat this process until you have made 15 rolls. Pour the remaining tomato sauce over the top of the rolls. Steam-bake (Combi) for 70 minutes. Ready to steam-bake. Before serving drizzle with olive oil and sprinkle chopped dill or parsley. A garnish of a few dollops of sour cream makes a luscious addition. This recipe yields 15 rolls. Enjoy! WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Apple Cinnamon Muffins RECIPE Achiote Chuck Roast with Oven Polenta RECIPE The Amazing Convection Roast Spatchcock Turkey RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Oven Boston Style Baked Beans RECIPE Butternut Squash Gratin with Leeks and Apples RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steaming some bone-in chicken pieces for salads in your steam oven is incredibly easy, and you will also make a cup or two of great tasting stock Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Bone-In Chicken for Salads Steaming Many popular chicken recipes suggest using rotisserie chicken; however, steaming some bone-in chicken pieces in your steam oven is incredibly easy and in addition to succulent falling off the bone chicken, you will also make a cup or two of great tasting stock. Steaming chicken in a steam-oven to create flavorful salads and rich broth. Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning. *This is an old video that I am publishing as a recipe. And, yes, the logo is different, but the essence is the same! I hope you enjoy the video and learn more about the benefits of using a Steam oven, also known as a Combi Oven. INGREDIENTS 1 bone is chicken breast 1 whole chicken leg 1 small onion, peeled and halved 1 small carrot, trimmed and scrubbed 1 celery stick 1 bay leaf 1/4 tsp mixed Italian seasoning 3 stalks fresh parsley (optional) 2 cups cold water PREPARATION Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish. Heat the steam oven in the Steam Mode 212°F. Place the casserole dish in the oven and set the timer for 45 minutes. The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes. Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool. When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones. When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use. Steamed Bone-In Chicken for Salads .pdf Download PDF • 78KB WANT TO LEARN MORE? Click Here CHECK OUT THESE RECIPES FROM OUR CONVECTION PAGE Provencal Pot Roasted Garlic Chicken RECIPE Juicy Bone-In Baked Chicken Breasts RECIPE Braised Chicken with Lemon, Mint and Almonds RECIPE How to Roast a Chicken In Convection RECIPE Socca, Garbanzo Bean Flour Pancake with Greens and Feta Cheese RECIPE Roasted Butternut Squash Soup with Ancho Chili RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

To poach eggs with broccolini and cheddar in a steam oven, all you have to do is select the Steam mode, crack the egg into a lightly greased oven safe ramekin and cook it for 5 - 6 minutes. Anchor 1 YOUR RECIPE FOR STEAM COOKING Poached Eggs with Broccolini and Cheddar Steam mode Steamed eggs and toast prepared using a steam oven for a wholesome breakfast. Steam ovens are popular because of the superior results that can be achieved when cooking with steam, however there are also some convenience aspects to cooking with a steam oven, for example poaching eggs. To poach eggs in a steam oven, all you have to do is select the Steam mode, crack the egg into a lightly greased oven safe ramekin and cook it for 5 - 6 minutes. The timing will depend on how cold and how large the egg is. For those of you living at a higher elevations you will need to add another minute or two to the cooking time. Poached eggs on their own are wonderful; however, they can be enhanced by including some steamed or sauteed vegetables and cheese. If you are using previously cooked vegetables cold from the refrigerator it is best to put the vegetables in the ramekin and heat them in the steam oven for 3 - 4 minutes before adding the cheese and egg to ensure they will be heated through. The first time I made poached eggs this way there were some leftovers. I chilled them overnight and reheated them in the steam oven the next day and they were just as delicious as when freshly cooked. PREPARATION Heat the steam oven in the Steam mode to 212 F/100 C Lightly oil 4 oven safe ramekins with some avocado spray oil or butter. Combine the cooked broccolini with the shallot and red pepper flakes and season with sea salt and freshly ground pepper. If the vegetables are cold then place the ramekins in the oven for 3 - 4 minutes to allow the vegetables to heat through otherwise continue as directed. Divide the cheese between the ramekins and crack an egg into each ramekin. Place the ramekins in the oven and cook for approximately 5.30 minutes or longer if you prefer a harder yolk. INGREDIENTS 4 large eggs 1 cup steamed broccolini chopped into ¼” pieces 1 tbsp finely chopped shallot Pinch of red pepper flakes 1 cup grated cheddar cheese Serves 4 Poached Eggs with Broccolini and Cheddar .pdf Download PDF • 60KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM OUR CONVECTION PAGE Eggs Florentine with Mushroom Sauce RECIPE Italian Cheese Bread with Mozzarella - Just like Pizza! RECIPE Spinach Souffle Baked in Convection RECIPE Oven Baked Breakfast Potatoes with Breakfast Sausage RECIPE Vegetarian Tortilla Casserole with Zucchini, Corn, and Black Beans RECIPE Baked Crème Brulee French Toast Casserole along side a savory dish in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Sear the spice rubbed chicken on the cooktop and finish cooking the chicken in the steam oven. Add the rice and stock to the pan and cook in the Steam Oven uncovered 30 - 35 minutes. Anchor 1 YOUR RECIPE FOR STEAM COOKING Baked Chicken and Rice (Arroz con pollo) Steaming A vibrant pan of "Arroz con Pollo" features succulent chicken and seasoned rice with colorful peppers, perfectly cooked in a steam oven. Chicken baked with rice makes a flavorful one dish meal but baking the chicken in convection makes the preparation easier without sacrificing the flavor. There are many versions of chicken and rice dishes and "Arroz con Pollo" is one of the most flavorful, it's a perfect dish to feed a crowd. This recipe shows several options for cooking the chicken and rice in a steam or convection oven. INGREDIENTS Chicken: 8 - pieces bone-in, skin-on chicken pieces (legs and thighs work best) 2 - tablespoons olive or vegetable oil 1 - teaspoon Kosher salt ½ - teaspoon granulated garlic 1 - teaspoon ground cumin ½ - teaspoon mild or spicy smoked paprika ½ - teaspoon ancho chili powder 1 - teaspoon ground turmeric 1 - teaspoon dried oregano Set the chicken on a rimmed baking sheet, and combine the oil and spices in a small bowl and rub into the chicken. Vegetables and Additional Ingredients: 1 - tablespoon olive oil 1 - large yellow onion, diced 1 - medium yellow pepper, diced 1 - poblano chili, diced (if you like some spice) 3 - cloves, garlic minced 1 - Portuguese mild or spicy Linguica sausage diced 1 - 14oz can chopped tomatoes 1 - cup short grain rice or Arborio 2 - cups chicken stock Garnish: ½ - cup Manzanilla Spanish olives ¼ - cup chopped fresh cilantro leaves PREPARATION Oven Options Cook the spice rubbed chicken pieces in the Convection or Convection Steam Mode while cooking the rice and vegetables on the cooktop. Cool and slice the chicken and combine with the chicken and pan juices with the rice. OR Sear the spice rubbed chicken pieces in the Convection Mode while sauteing the vegetables on the cooktop. Add the rice and stock to the pan, nestle the seared chicken pieces in the rice and bake covered in Convection or uncovered in the Steam Oven for 30 - 35 minutes. Oven Method 1: Heat the Convection oven in the Convection Roast Mode or the Steam Oven in the Combination Convection Steam Mode to 375 degrees. Cook the chicken for 25 - 30 minutes until the skin is crisp and golden. When the chicken has cooled, slice it (or leave whole if you prefer) then skim the fat from the pan juices and stir the juices into the rice mixture. While the chicken is cooking, prepare the rice mixture. Heat a large sauté pan over moderate heat, add the oil, increase the temperature to medium high and sauté the onion for a few minutes to soften. Stir in the peppers and cook for a few minutes until the edges begin to brown. Add the garlic and stir for a few minutes then add the sausage, cook for another minute or so then add the tomatoes and cook for 4 - 5 minutes. Stir in the rice and add the chicken stock, cover and simmer over low heat for 30 minutes until the rice is tender. Gently stir in the olives, add the chicken and garnish with the chopped cilantro. Oven Method 2: Sear the chicken on a rimmed baking sheet in the Convection Mode 375 (convection and steam ovens) degrees for 15 minutes and begin the rice preparation on the cooktop. Sauté the vegetables as directed above in a large ovenproof pan and once you have added the liquid, nestle the par cooked chicken pieces into the pan and scrape any cooking juices into the pan. Cook uncovered in the Steam Oven in the Combination mode 350 degrees for 30 - 35 minutes until the rice is tender OR covered in the Convection Bake mode 350 degrees in a Convection oven. Garnish as directed. Serves 6 - 8 Arroz con Pollo .pdf Download PDF • 101KB WANT TO LEARN MORE? Click Here COOKING FOR YOUR LUNCH OR DINER? Baked Oatmeal Blueberry Bars RECIPE Oven Boston Style Baked Beans RECIPE Chili Rubbed Roast Chicken Thighs with Sweet Potatoes with Black Beans RECIPE Maple Glazed Baked Pork Chops RECIPE Pork Sausage and Poultry Meat Pie RECIPE Slow Roasted BBQ Trip Tip RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

I used a domestic (USA) rack of lamb that weighed 2 ⅓ lbs. The chops were meaty, and it took about 40 minutes for the meat to reach an internal temperature of 125 F. After the first cooking phase is complete, remove the lamb from the oven to let it rest and change the oven mode to Convection 450 F to finish the cooking. Anchor 1 YOUR RECIPE FOR STEAM COOKING How to Cook Rack of Lamb in a Steam Oven Steam mode and Convection Mode Perfectly steam-roasted lamb, showcasing tender, juicy meat with a flavorful herb crust, accompanied by a herb sauce. Nothing beats roasting a lamb rack in a steam oven for fabulous flavor and texture. Follow these proven tips for the best results. Roasting an expensive cut of meat can be intimidating, but there is a foolproof technique to ensure perfection. Even though this lean, tender roast has a good amount of fat, if it is cooked at too high a temperature, the edges of the meat will overcook and dry out. The solution? Cook the lamb at a low temperature and finish it with high heat. Suppose your steam oven features a low-temperature cooking mode, which is ideal for slow cooking. If your oven doesn't have that feature, use the combination Convection+Steam mode. The key is to keep the temperature below 200 F. Because the cooking will be finished with high heat, it is essential to cook the meat to a lower internal temperature than the desired finished temperature as the internal temperature will rise during the final high heat phase of the cooking. For this recipe, I used a domestic (USA) rack of lamb that weighed 2 ⅓ lbs. The chops were meaty, and it took about 40 minutes for the meat to reach an internal temperature of 125 F. After the first cooking phase is complete, remove the lamb from the oven to let it rest and change the oven mode to Convection 450 F to finish the cooking. The second cooking phase will take approximately 10 minutes. INGREDIENTS 1 rack of lamb approx 2 lbs (there are 8 chops per rack, so adjust the quantity as needed) 3 cloves garlic, finely minced 1 tbsp fresh rosemary, finely minced 1 tbsp fresh parsley leaves, finely minced 2 tbsp olive oil 1 tsp kosher salt PREPARATION Combine the herbs, salt, and olive oil. Lightly score the fat, taking care not to cut into the meat, and spread the mixture evenly over the surface. Refrigerate for a few hours or overnight. Heat the steam oven in the low-temperature cooking mode or Combination Convection Steam mode to 200 F. Low-temperature roasting is the way to go; try Prime Rib, cooked in the steam oven! Place the roast on a shallow-rimmed baking sheet and slide it into the oven. If your oven has a meat probe, insert it and program the internal temperature to 120 - 125 F, depending on your preference. If your oven doesn’t have a probe, set the timer for 30 (for less meaty chops) to 40 minutes and check the internal temperature with an instant-read thermometer to determine the degree of doneness. Remove the roast from the oven and set aside to rest for at least 10 minutes. Change the oven mode to Convection 450 F, and when heated, cook the lamb for approximately 10 minutes until the crust is golden. Allow the lamb to rest for a few minutes before carving. Serves 4 people with two chops per person How to Cook Rack of Lamb in a Steam Oven .pdf Download PDF • 166KB WANT TO LEARN MORE? Click Here SIMILAR RECIPES FROM OUR CONVECTION PAGE Easy Chocolate Cake with Fig Preserves and Whipped Cream RECIPE Really Easy and Delicious French Peach Tart RECIPE Oven Boston Style Baked Beans RECIPE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower RECIPE Au Gratin Steakhouse Potatoes RECIPE Easy Versatile Sponge Cake with Berries, Kiwi and Mascarpone Frosting RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

The Steam oven is the ideal tool for steaming small pasta like orzo that can be combined with grilled artichokes. Not only will you avoid boil-overs, the cooking containers can be easily rinsed clean. Anchor 1 YOUR RECIPE FOR STEAM COOKING Orzo Pasta Salad with Grilled Artichokes Steaming Orzo pasta salad with cherry tomatoes and vegetables, showcasing flavors the versatility of the steam oven. The steam oven is the ideal tool for cooking small grains and pasta. Not only will you avoid boil-overs, the cooking containers can be easily rinsed clean or washed in the dishwasher and, you can set the timer and attend to prepping other ingredients for the salad. Rather than heat up a big pan of water to cook small pasta such as orzo you can just cover the pasta with water, add salt and cook it in the Combi steam oven. If your oven doesn’t have a small-sized pan the orzo can be cooked in a Pyrex or other ovenproof casserole dish. The grilled artichoke hearts can be found in the salad section at Whole Foods. INGREDIENTS 1 cup orzo pasta 1 cup of water or enough to cover the pasta 1 8 oz package grilled artichoke hearts, coarsely chopped ¼ cup finely chopped red onion ¼ cup minced Italian parsley leaves 2 cups mini heirloom tomatoes, quartered ¼ cup pine nuts, lightly toasted Dressing ¼ cup olive oil 1 ½ tbsp golden balsamic or sherry vinegar 2 cloves garlic, minced PREPARATION Heat the Steam oven in the Steam mode, 212 degrees. Place the pasta in a small solid oven-proof casserole and add enough water to cover and a pinch of kosher salt. Place in the oven and cook for 12 - 15 minutes until tender. Drain if necessary, fluff with a fork, and combine with the remaining ingredients in a large shallow bowl. Combine the oil, vinegar, and garlic in a glass measuring cup. Add a pinch of sea salt and some freshly ground pepper. Add to the salad while the pasta is still warm so it absorbs the flavor. Link: Steamed Couscous Broccoli Salad Orzo Pasta Salad Grilled Artichokes .pdf Download PDF • 104KB WANT TO LEARN MORE? Click Here TRY THESE RECIPES FROM OUR CONVECTION PAGE Vegan Tomato and Olive Oil Tart RECIPE Zucchini Lasagna with Turkey, Ricotta and Pesto RECIPE Savory Rustic Tart with Ham and Leeks RECIPE Roast Chicken and Sweet Potatoes with Chili and Citrus RECIPE Beef Rib Roast RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

In this Seafood Stew or Cioppino we begin by making the seafood stock then cooking the soup base . Prior to serving the seafood is cooked in the Convection or Convection Steam Oven. Anchor 1 YOUR RECIPE FOR STEAM COOKING Seafood Stew with Lobster, Crab and Halibut (Cioppino) Steam-Roasting Quick and easy seafood stew cooked perfectly in a steam oven. All the flavor for this dish comes from the soup base, that's why making a flavorful stock is so important. Steaming or poaching the seafood in the Steam oven and adding it to the soup ensures all the seafood cooks evenly and doesn't get mashed up in the pan. The traditional method of making Cioppino, Seafood Stew, is fairly straightforward. First, you create a flavorful broth then add the seafood and simmer for a few minutes before serving, but key to good flavor is a good fish or seafood stock, something the Italian fishermen who created this recipe had. In this version we begin by making the seafood stock then cooking the soup base, but we cook some of the seafood in the Convection or Convection Steam Oven. Why? Well when we broil or roast the fish in the oven the results are more flavorful and it’s easier to handle. A good seafood stock will of course give the best result, and it does take a hour or more to cook but it can be made in advance. Purchase shrimp in the shell and use the shells for the stock. Adding in some lobster tail shells and the smaller pieces of the crab claws will yield a very good stock, and you can use the shrimp, crab and lobster in the soup. INGREDIENTS Shellfish Stock 6 - cups assorted shellfish shells, shrimp, lobster and crab 1 - medium yellow onion, chopped 1 - carrot, chopped into large rounds 1 - celery stalk, chopped into 2” pieces ½ - cup dry white wine 2 - Tbsps. tomato paste 2 - sprigs each thyme & Italian parsley 1 - bay leaf 10 - whole peppercorns. Cioppino 3 - tablespoons olive oil 1 - medium yellow onion, diced 2 - shallots, diced 1 - fennel bulb, fronds & core removed, thinly sliced 4 - cloves garlic, minced ½ - teaspoon dried red chili flakes 4 - tablespoons tomato paste 1 - 28oz can whole tomatoes 1 - cup white wine 5 - cups shellfish stock 1 - bay leaf 2 - lobster tails, shell removed, flesh cut into 1” chunks (use the shell for the stock) 1- lb. shell on uncooked large shrimp (use the shell for the stock) ½ - lb. small crab claws and shell (for the stock) ½ -lb. large crab claws for the soup ½ -lb. manilla clams 1 ½ - lbs. firm fleshed fish, such as halibut or rock cod, cut into 2” chunks ½ - teaspoon mixed Italian seasoning 1 - lemon zest only PREPARATION Place the shells in a large stock pot and add enough water to cover the shells by 1”. Heat the water over moderate heat and keep it cooking at a very gentle heat just barely simmering for at least an hour. You should only see some bubbles come to the surface. Avoid stirring the ingredients to keep the stock clear during this time but keep skimming and discarding the foam that rises to the surface. Cooking the shells slowly this way without stirring will yield a flavorful stock. Once the stock is no longer releasing foam, add the wine, onions, carrots, celery, tomato paste, herbs and peppercorns. Continue simmering but do not boil for another 30 minutes, skimming off any foam that rises. Strain the stock through a fine mesh strainer and discard all the shells, season the stock with salt to taste and you are ready to make Cioppino. Cioppino Preparation Heat a large pan over medium heat, add the oil and sauté the onion for a few minutes. Stir in the shallots and fennel and cook over moderate heat for about 10 minutes to soften the fennel. Add the garlic and red pepper flakes and sauté for 2 minutes before adding in the tomato paste, tomatoes, wine, fish stock and bay leaf. Simmer for 30 minutes, breaking up the tomatoes as they soften. Heat the oven in the Convection Roast or Convection Steam Mode 375 degrees. Place the cubed fish, lobster tails and shrimp in a stainless mixing bowl, drizzle with some olive oil and season with the Italian seasoning, lemon zest kosher salt and freshly ground pepper. Spread onto a rimmed baking pan and cook for 6 - 8 minutes. Add the clams and crab claws to the soup and simmer gently, when the fish and shellfish are ready gently stir into the soup together with the pan juices. This recipe serves 6 and don’t forget the perfect accompaniment to Cioppino is sourdough garlic bread. Cioppino .pdf Download PDF • 119KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE Convection Roast Pheasant RECIPE Au Gratin Steakhouse Potatoes RECIPE Zucchini Lasagna with Turkey, Ricotta and Pesto RECIPE Baked Sesame Crusted Salmon RECIPE Broiled Wild Cod Fish Tacos RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A top loin beef roast makes a wonderful traditional roast beef dinner with roasted vegetables and horseradish sauce  plus extras for roast beef sandwiches or a salad Anchor 1 YOUR RECIPE FOR STEAM COOKING Roast Beef Top Loin Steam Roasted Steam-Baking Steam-Oven Top Loin Beef. A top loin beef roast makes a wonderful traditional roast beef dinner with roasted vegetables and horseradish sauce plus extras for roast beef sandwiches or a salad. Even though the meat has a nice fat cap it is not heavily marbled so cooking it at a moderate temperature with steam will yield the most tender results. The usual tips for success apply, if possible season the roast 6 hours to a day in advance, let it come to room temperature before cooking and allow 15 minutes for resting prior to slicing the meat crosswise. INGREDIENTS 1 - beef loin roast 3 - 5lbs ( feeding 6 - 10 people) 3 - cloves garlic, peeled and minced 1 - teaspoon dried Italian seasoning 1 - teaspoon kosher salt ½ - teaspoon cracked pepper 1 - tablespoon olive oil PREPARATION Combine the seasonings and rub into the beef roast at least 6 hours in advance and be sure to let it come to room temperature before cooking. Preheat the steam oven in the Convection Mode 425 degrees. Place the meat on a small rack in a shallow pan and roast for 15 minutes. Change the oven cooking mode to Convection Steam 325 degrees and cook for another hour or until the roast reaches your preferred internal temperature. Remember the internal temperature will rise about 10 degrees while the meat is resting. Rare - 125 degrees M/Rare - 135 degrees Medium - 145 degrees Beef Top Loin .pdf Download PDF • 49KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Chili Rubbed Roast Chicken Thighs with Sweet Potatoes with Black Beans RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE The Amazing Convection Roast Spatchcock Turkey RECIPE Roast Kabocha Squash Medley with Bratwurst RECIPE Au Gratin Steakhouse Potatoes RECIPE Chorizo Stuffed Boneless Turkey Breast RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steaming or poaching a whole fish on a bed of aromatics in the Combi-Steam oven results in tender flavorful fish that makes a dramatic presentation. Gentle temperature will ensure perfect results Anchor 1 YOUR RECIPE FOR STEAM COOKING Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil Steaming Steam-oven fish garnished with fresh herbs and vegetables showcasing a delicious and healthy meal. Steaming or poaching a whole fish on a bed of aromatics in the Combi-Steam oven results in tender flavorful fish that makes a dramatic presentation. The pressure-less steam environment in the Combi-Steam oven maintains a consistent gentle temperature ensuring perfect results with no fear of boiling the fish. When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time. INGREDIENTS Cooking the Fish 2 whole tilapia or striped sea bass, scales and fins removed 1” piece of fresh ginger, thinly sliced 2 scallions, thinly sliced into 2” long diagonal strips 1 lemon, thinly sliced 2 tbsp soy sauce 2 tbsp sesame oil Serving the Fish 1 small red Jalapeno chili pepper, cut into very thin circles 2 scallions, thinly sliced into 2” long diagonal strip 4 tbsp sesame oil, heated PREPARATION Heat the oven in the Steam mode, 100% Humidity, 212 Degrees Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan. Cut a few diagonal slits in the fish and place the fish in the prepared pan. Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions. Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone. Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish. Heat the sesame oil until sizzling then pour it over the fish. Combi Steam Whole Fish .pdf Download PDF • 95KB WANT TO LEARN MORE? Click Here OUR SELECTION TO YOU! Creamy Roasted Brussels Sprouts & Potato Gratin RECIPE How To Roast Pork Loin in Convection RECIPE Baked Tuna Steaks with Delicious Pesto RECIPE Slow Roasted Lamb Shoulder with Garlicky Greens and Feta Cheese RECIPE Lemon Blueberry Loaf Cake RECIPE Chipotle Pork Tenderloin with Roasted Grapes RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

With just eggs, sugar, cream and vanilla you can prepare custard in the steam oven. The maximum temperature should be 220°F and 50 steam time Anchor 1 YOUR RECIPE FOR STEAM COOKING Vanilla Creme Brulee Steaming Easy custards, no water bath needed, beautifully caramelized and ready to enjoy. A rich smooth custard topped with fresh fruit or caramelized sugar is a wonderful indulgent treat and while this 5 ingredient recipe from NYT Cooking is simple to prepare, cooking it is made even easier by using the Steam Oven as no water bath is needed. Using a water bath to temper the heat when cooking delicate foods such as custard or flan is a brilliant method for cooking delicate foods, but when cooking custard in the Steam oven no water bath is needed. Not only is the cooking process simplified, the texture of the custard is the perfectly smooth and silky. INGREDIENTS 2 cups cream or half and half 1 vanilla bean, split lengthwise OR 1 tsp vanilla extract 1/4 tsp salt 5 egg yolks (large eggs) 1/2 cup sugar Additional sugar for caramelizing PREPARATION Heat the Steam oven in the Convection Steam Mode at 195°F (90.5C) Combine the cream, vanilla bean and salt in a heavy pan and cook over low heat until hot. Remove from the heat and let it steep for a few minutes before discarding the vanilla bean. Beat the egg yolks and sugar together until light. Stir a quarter of the cream into the mixture then pour the sugar-egg mixture into the cream and stir. Place 6, 4-oz ramekins in the Steam oven perforated pan or onto a rimmed baking sheet and fill each one with the prepared custard. Slide the pan into the oven and cook for 40 - 50 minutes until the custards are set. Cool the custards before refrigerating for at least 6 hours prior to serving. To Serve the Custard Adjust the top rack in the oven so the ramekins will sit 2 - 3" below the heating element. Heat the oven in the Broil Mode at 450F (232C) or on Medium for 5 minutes. Place the ramekins on a rimmed baking sheet and sprinkle a teaspoon of sugar in a thin layer over each ramekin. Slide into the oven and cook for about 5 minutes until the sugar melts. Creme Brulee_ Jan 2024 .pdf Download PDF • 70KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Easy Chocolate Cake with Fig Preserves and Whipped Cream RECIPE Fig Tart with Rosemary Cornmeal Crust and Honey-Blackberry Glaze RECIPE Pumpkin Walnut Bread in Just a Few Steps RECIPE Eclairs with Caramelized Peaches and Cream RECIPE Roast Kabocha Squash Medley with Bratwurst RECIPE Convection Baked Zucchini Bread RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Steam oven potato frittata with kale and linguica. This method not only simplifies the preparation process but also enhances the flavor of the potatoes, which retain their natural taste when steamed. Anchor 1 YOUR RECIPE FOR STEAM COOKING Potato Frittata with Linguica and Kale Convection Steam Bake Sliced steam oven potato frittata with kale and linguica, freshly baked in a cast iron pan, ready to be served. Not only do foods cooked in a steam oven have wonderful flavor and texture, but using the features in your steam oven can simplify food preparation. Frittatas are not only a perfect choice for a light, nourishing meal, but they also offer a delightful taste when served warm or at room temperature. In this recipe, we leverage the convenience of a steam oven in the Steam mode to par-cook the potatoes and blanch the kale. This method not only simplifies the preparation process but also enhances the flavor of the potatoes, which retain their natural taste when steamed. Moreover, blanching vegetables in steam is a breeze compared to the hassle of dealing with pans of boiling water. The Portuguese Linguica sausage, seasoned with smoked paprika, adds a unique flavor that pairs exceptionally well with the potatoes and kale. However, feel free to use any sausage of your preference. INGREDIENTS 3 medium-sized yellow potatoes, diced into 1/2" cubes 2 cups kale, coarse stems removed, sliced into thin ribbons 2 tbsp olive oil 1 shallot, sliced 3 cloves garlic, sliced 1/4 tsp dried oregano 1/2 Linguica sausage (mild or hot) cut in half lengthwise and chopped into thin slices 10 eggs, beaten 1/2 cup shredded sharp cheddar cheese PREPARATION Heat the oven in the Steam mode to 212 F. Place the prepped potatoes in the perforated pan and steam for 15 minutes until just tender. Set the potatoes aside to cool, add the kale to the perforated pan, and blanch for 1 minute. Remove the kale from the oven and rinse under cold water. Squeeze the moisture from the kale and pat it dry. Change the oven mode to the Combination Convection Steam Mode 325 F. If your oven has variable humidity options, choose 30%. Next, it's time to prepare the filling. Heat a medium-sized oven-proof skillet over moderate heat. Add the oil, shallots, and garlic, and cook gently for a minute or two until softened. Then, add the potatoes and oregano, stirring well to coat them with the oil. Season with salt and pepper to taste. Cook the potatoes for a few minutes, then stir in the linguica and kale. Be careful not to let the shallots or garlic burn. Cook for three to four minutes, ensuring the flavors are well combined. Once the pan is removed from the heat, the beaten eggs are added, and the frittata is topped with the shredded cheese. This mixture is then placed in the oven to bake for 25 - 30 minutes until it sets into a mouthwatering frittata. The anticipation of the delicious outcome is sure to make your taste buds tingle. Serves 4 If you prefer not to bake the frittata in a skillet, don't worry. The recipe offers flexibility, allowing you to bake it in an oven-safe casserole or pie dish. This adaptability ensures that you can enjoy the frittata in a way that suits your cooking style and equipment. Potato Frittata with Kale and Linguica .pdf Download PDF • 60KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Potato Gratin with Chard RECIPE Spanish Potato Omelet (Tortilla de patatas) RECIPE Vegetarian Shepherds Pie with Meat Substitute RECIPE Oven BBQ Chicken RECIPE Baked Crème Brulee French Toast Casserole along side a savory dish in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! "Exploring the Health Benefits of Zucchini Noodles in Lasagna with Turkey, Ricotta, and Pesto" Zucchini are a versatile mild flavored vegetable that pair well with a variety of foods and there are many ingenious ways of using them.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!