Pork Kebabs prepared in a toaster oven on Wednesday,
Oct. 28, 2015, in St. Louis.
your oven is on the fritz. Maybe you donít even have an
oven. Maybe youíre trying to conserve energy. Maybe you
just like a challenge.
case, you donít need an oven to cook. You donít even
need one to cook food that is ordinarily cooked in an oven.
All you need is an appliance you already own.
like me, you tend to forget about the oven part of a toaster
oven. You use it for toast, or maybe a bagel. But while a
toaster oven does not necessarily make the best toast, it
does make for a marvelously efficient oven.
a toaster oven does have certain limitations. You canít
use it to cook a whole turkey, for instance. But anything
that is small enough to fit in a toaster oven can be cooked
in one. You can use it to make breakfast, lunch, dinner and
can even use one to hard-cook an egg.
know. Iíd never heard of that either. But it truly works.
You get a perfect, hard-boiled egg without having to boil
it. There may be no reason why you would ever actually want
to do this, but you have to admit it is pretty cool.
breakfast, I made a frittata. But I didnít want any old
frittata, so I made a Greek frittata.
Greek frittata is just any old frittata with spinach and
Feta cheese added. But these two simple ingredients, along
with halves of grape tomatoes, provide plenty of extra pop.
ingredients also help to create pockets amid the eggs, so
the dish is tantalizingly light and not dense. Itís just
right for breakfast or brunch.
lunch, I used the toaster oven to make a salmon sandwich.
The genius of this dish is that the salmon is sliced thin
before it is laid on a piece of flatbread or naan. The thin
slices allow it to cook in just 3 minutes under the broiler.
other bit of genius in this dish is the amount of herbs and
spices it requires. For a single sandwich, the recipe calls
for 1/2 teaspoon of dried thyme, 1/2 teaspoon of sesame
seeds, 1/4 teaspoon of dried sumac and a tablespoon of
chopped green onion.
certain that would be far too much seasoning for just 3
ounces of fish, but I tried it as written, anyway. And, to
my surprise, it was just right. Even if it had been a little
strong, the flavors would have been tempered by a final
dollop of yogurt and cucumber, which gives a nice breezy
freshness to the whole sandwich.
dinner, I went with kebabs, Moroccan-spiced pork kebabs.
they donít generally eat pork in Morocco, but the spices
work great with the slightly sweet meat.
recipe has an easy answer to the time-honored question asked
by kebabbers everywhere: How do you get the meat and the
vegetables done at the same time? When the meat is ready to
be eaten, the onion and other vegetables are still almost
raw. If you cook them until the vegetables are done, the
meat has become chunks of crispy cinders.
solution is obvious, though for some reason I had never
thought of it before. Put the meat on some skewers and the
veggies on the others. Start cooking the vegetables first.
Then, after the appropriate amount of time has elapsed, add
the meat skewers.
yes, this is easily done in a toaster oven, though to make a
full-sized meal for a family youíll have to do it in a
couple of batches.
naturally, came last. I made a simple apple crisp. I tossed
chopped apples with lemon juice, brown sugar and cinnamon,
topped it with more brown sugar, cinnamon and oats, then
dotted the top with butter.
turned out fine. It may not be the best dessert youíll
ever make, but you can make it in a toaster oven. That has
to count for something.
TOASTER-OVEN APPLE CRISP
teaspoons lemon juice
teaspoons cinnamon, divided
tablespoons brown sugar, divided
tablespoons all-purpose flour
tablespoon unsalted butter
Preheat toaster oven to 350 degrees.
Peel and chop apples. Toss with lemon juice, 1/2 teaspoon of
the cinnamon and 2 teaspoons of the brown sugar.
remaining 1 teaspoon cinnamon and 1 tablespoon plus 1
teaspoon brown sugar along with the flour and oats. Spread
apples in a baking dish that fits inside the toaster oven.
Spread topping on top.
Sprinkle water over crisp, then dot with small pieces of
butter. Bake until top is browned and apples are soft, about
serving: 183 calories; 4 g fat; 2 g saturated fat; 8 mg
cholesterol; 2 g protein; 39 g carbohydrate; 24 g sugar; 3 g
fiber; 20 mg sodium; 35 mg calcium.
from a recipe by Amy Johanna, via Calorie Count.
cup orange juice
tablespoon tomato paste
clove garlic, minced
tablespoon ground cumin
teaspoon ground cinnamon
tablespoon olive oil, divided
teaspoons kosher salt, divided
teaspoon black pepper, divided
pounds boneless pork loin, cut into 1 1/2-inch chunks, see
small eggplant, unpeeled, cut into 1-inch chunks
small red onion, cut into 8 wedges
bread or flatbread, for serving
pint store-bought tzatziki, optional
tablespoons chopped fresh mint
This dish would also work well with lamb, and would be more
authentically Moroccan. If using wooden skewers, be sure to
soak in water for at least 30 minutes.
Preheat toaster oven to 425 degrees.
a large bowl, whisk together the orange juice, tomato paste,
garlic, cumin, cinnamon, 2 tablespoons of the oil, 1
teaspoon of the salt and 1/2 teaspoon of the pepper. Add the
pork or lamb and toss. Cover and refrigerate for at least 30
minutes or up to 8 hours.
Meanwhile, in a bowl, combine the eggplant, onion and the
remaining 2 tablespoons of oil, 1/2 teaspoon salt and 1/4
teaspoon pepper. Place the vegetables on skewers,
alternating eggplant and onion.
Transfer the vegetable skewers to a foil-lined baking tray.
Bake for 20 minutes. Turn the vegetables.
Place the pork on skewers and add them to the tray. Bake
until the vegetables are tender and the pork is cooked
through, turning pork and vegetables once, about 25 minutes.
Meanwhile, wrap the bread in foil and place on top of the
pork during the last 5 minutes. Transfer the skewers and
bread to individual plates. Spoon the tzatziki, if using, on
the side and sprinkle with cucumber and mint.
serving: 399 calories; 25 g fat; 5 g saturated fat; 90 mg
cholesterol; 32 g protein; 13 g carbohydrate; 7 g sugar; 5 g
fiber; 791 mg sodium; 43 mg calcium.
from Real Simple, by Frank Mentesana.
ROLLED SALMON SANDWICH
(3-ounce) salmon fillet
piece of flatbread or naan
tablespoon chopped green onion
teaspoon dried sumac, see note
teaspoon dried thyme
teaspoon sesame seeds
tablespoon plain yogurt
English cucumber, peeled and diced
tablespoon fresh mint, optional
Sumac is a spice popular in Middle Eastern cuisine. It is
available at international grocery stores.
the salmon on a 45-degree angle into 1/4-inch-thick slices.
Lay the slices flat toward the center of the bread. Add a
pinch of salt.
Sprinkle the salmon evenly with the green onion, sumac and
thyme, finishing with the sesame seeds. Turn the toaster
oven to the broil setting and allow it to get hot. Place the
bread in the toaster oven and broil 3 minutes or until
salmon is cooked to the desired temperature (3 minutes will
yield a pink salmon). While salmon is cooking, combine
yogurt and cucumber.
Carefully remove bread from the oven and lay on a plate.
Spoon the yogurt and cucumber mixture evenly across the
salmon and sprinkle with the mint. Roll into a sandwich or
eat open face.
serving: 315 calories; 10 g fat; 2 g saturated fat; 56 mg
cholesterol; 25 g protein; 30 g carbohydrate; 3 g sugar; 1 g
fiber; 477 mg sodium; 68 mg calcium.
by Jeffrey Saad, via "The Dr. Oz Show."
1 serving per egg
Preheat toaster oven to 350 degrees. Fill a bowl with ice
water and set aside. Place eggs directly on the toaster-oven
rack; if they are parallel to the grate they wonít roll
around. Donít cook too many at once; leave plenty of room
around the eggs. Bake about 25 minutes.
Remove eggs from oven and immediately immerse in the ice
water. Leave them until cold, about 15 minutes.
by Ashley DIY.
tablespoons olive oil
teaspoon kosher salt
teaspoon black pepper
ounces baby spinach
grape tomatoes, halved
scallions (green onions), thinly sliced
ounces feta cheese, crumbled
Preheat toaster oven to 350 degrees.
the oil to a 2-quart casserole (make sure it fits) and
transfer to toaster oven for 5 minutes. Meanwhile, whisk
together the eggs, salt and pepper in a large bowl. Stir in
the spinach, tomatoes and scallions.
Remove casserole from oven and pour in egg mixture. Sprinkle
feta over top. Bake until the frittata is browned around the
edges and slightly puffed, and a knife inserted in the
center comes out clean, 25 to 30 minutes.
serving: 280 calories; 20 g fat; 7 g saturated fat; 392 mg
cholesterol; 17 g protein; 8 g carbohydrate; 3 g sugar; 2 g
fiber; 637 mg sodium; 203 mg calcium.
from a recipe in Real Simple by Frank Mentesana.