My stove is being fixed and i'm looking for good ways to cook vegetables in my toaster oven. any ideas?!
Answers: i don't want to buy a hot plate, but i'm especially worried about not getting enough leafy greens- i like kale and stuff a lot, and broccoli. can broccoli be baked in the toaster oven? i've never heard of it. i'm also interested in good-tasting ways of eating raw vegetables, since i'm not sure when i'll be able to start cooking them on the stove again. thanks!
Do you have a microwave?....If you do you can cook leafy greens and all vegetables in a microwave safe bowl with a 1/4 cup of water and cover in plastic wrap...I cooked baby carrots this way last night and the time varies depending on what veggies.....but I cooked the carrots for about 5 minutes....they STEAM in the bowl with plastic wrap, tasty and nutritious.
In the toaster oven, if it has a temperature setting like a large oven.....you can put it to 400' and toss veggies in olive oil, salt and pepper and bake like a normal oven. It just takes less time due to less amount of veggies.
There's many ways to eat raw veggies.....carrots, cauliflower, broccoli, celery, cucumbers, scallions, bell pepper are all good in hummus or a dip made with fat free sour cream and a dip mix.
Raw veggies are also delicious tossed with lemon juice, salt, pepper and chili powder.....cucumbers and tomatoes especially.
I like to buy a jar of "Claussen" brand pickles, they have great flavor and when the pickles are gone, save the jar of juice and add a 1/2 cup of water and raw veggies of your choice, let them sit for a few days and you have delicious pickled veggies.
A toaster oven is like a mini oven - take broccoli, asparagus, bell peppers, zucchini...any of those....toss with a bit of olive oil, salt and pepper,(and some minced garlic if you like!) put on to the roasting tray, and roast at a higher temp (425) until they start to carmelize and turn a bit brown on the edges. Tomatoes are really good this way too...add a little shaved parmesan at the end. Veggies are really great this way! Also, you can make a raw salad with your choice of veggies and just some minced garlic and onion, some fresh herbs, and some olive oil and your favorite vinegar. (I love Rice wine vinegar!). Toss and let marinate for a few hours...great by themselves or on top of a bowl of spinach or baby greens.
Frozen chopped spinach made into casseroles might be good for you. Make them very shallow so the top doesn't burn.
Do you have a microwave? That would be the easiest way. If not, a hot plate is like $7. Use it, then donate to a homeless person. Or consider an electric skillet w/ high lid, which will allow you to sear and saute, as well as roast meats.
I might avoid leafy greens, but your hardier vegatable like broccoli, asparagus, brussell sprouts, winter squash, acorn squash, carrots, beets, etc will be fine. Brush with oil then season as you like. Put in an oven safe pan, cover with foil* and bake at 350. Cook time will depend on the size and type of vegetable.
* Brussel sprouts, asparagus and carrots are good roasted and don't need to be covered (personal preference)
I use the toaster oven the same way I use a bbq. I double wrap mixed veggies in tin foil, throw in some butter, garlic or whatever for spices, then bake them around 400F until they are done to my liking. It's best to use the baking tray in a toaster oven so that any spilled juices from the tin foil don't burn on the elements and create smoke (and possibly fire).
as I always say, keep it simple. any veggies you wish can be cooked in your oven. wrap them in foil and add a little water to steam, and salt or seasonings of your choice. if you don't want to use salt, sprinkle with balsamic vinegar before cooking. or with no foil brush with olive oil and roast your veggies. there is no wrong way to cook veggies, so long as you like them. don't be afraid to experiment.
You could try this in your toaster oven...it sounds good..have not tried it..
Grilled Oriental Vegetables
Active time: 20 minutes
Time to table: 45 minutes with grill, 80 minutes with oven
Makes 12 cups
4 stalks celery, sliced diagonally 1/2 inch thick
4 carrots, peeled and sliced diagonally like the celery
4 ounces snow peas, tips removed, sliced diagonally into two or three pieces
1 red pepper, cut in narrow strips
1 red onion, cut into eighths
1 bunch broccoli, stems peeled, cut in florets
8 ounces mushrooms, sliced (I used baby bellas tonight)
1/2 cup vegetable oil
2 tablespoons soy sauce (variation use 2 teaspoons)
1 tablespoon garlic (variation uses a single clove)
1 tablespoon fresh ginger (variation use 1 teaspoon, OR use ground ginger as a substitute, it's fine and in fact MIGHT be better)
1 1/2 teaspoons salt
Freshly ground pepper
Collect vegetables in a very large bowl. Stir together oil, soy sauce, garlic, ginger and salt and pour over vegetables. Stir well until vegetables are well coated.
FOR GRILL: Divide vegetables among 8 (or more) strips of aluminum foil, each slightly longer than wide. Sprinkle each packet with pepper. Wrap foil around vegetables and seal. Place on hot grill for about 20 minutes or until vegetables are tender crisp.
FOR OVEN: Stir in pepper. Transfer vegetables to large casserole dish, cover with foil and bake at 350F for about an hour. (the notes say 30 minutes but this wasn't nearly long enough for the volume of vegetables in the casserole dish I was using last night.)
http://kitchen-parade-veggieventure.blog...