Why I love toaster ovens--let me count the ways!
You would think the Kitchen Gadgetmakers of America had me on payroll. Nope, I just love toaster ovens! I know, you are broke. Guess what, this will make you feel less broke. You cook food more efficiently in the small space than you would in a large oven and you can eat more fabulous food at home instead of going out to eat. If you take a toaster oven to work, Quiznos will not be making the best toasted sandwich in town. You will!
If you:
--Have fewer than 5 people in your household and like a hot meal
--Have kids
--Have kids who can cook but are too young for a range oven/stove
--Are in a dorm (You may need to hide this from the RA!)
--Eat small meals
--Reheat foods like fried chicken, biscuits or other foods that don’t cut it in the microwave
--Like to eat fabulous lunches at work like ribs or those delicious Gardenburger riblets, eggplant parmesan, pork chops and rosemary garlic french fries. Yes, I really do broil bone-in pork chops at work!
Benefits
You save so much time preheating, since there’s less air/space to heat.
It’s great in the summer because you can still toast/bake without heating up the whole kitchen.
There is less danger of burning one’s arms from reaching in the oven, especially children.
You can often see and smell the progress more easily than a conventional oven.
You can make/reheat the following in a toaster oven:
Banana bread, corn bread/other quick breads
Pound cake (small loaf) and muffins
Biscuits
Brownies
4-8 pieces of chicken
Small whole chicken (4 lbs.) Reduce cooking time for this recipe by 1/4 to 1/3
Breaded foods (they get that crunch)
French fries/onion rings
Crunchy baked tofu (I freeze it, thaw it & squeeze out water. Then marinate it in pesto, spray with oil and bake (try 375 for 40 minutes) until it gets a crust.
Broiled pork chops/steak and fish filets.
Sausages
Meatloaf & meatballs
Ribs
Bacon
Quiche
Pie/crisps
Scalloped potatoes
Open-faced sandwiches
Baked mac ‘n’ cheese
Lasagna
Pizza--frozen or pita pizzas--put in one pita at a time if it's a small oven
Frittatas
Roasted vegetables Divide this recipe for roasted parsnips in half
Candied sweet potatoes
Croissants & bagels
...and toast!
Tips & tools:
In general, glass cookware is great for a toaster oven. Just make sure you put hot items on a trivet to prevent breakage due to temperature change. I like cork trivets the best.
Use an 8x8 Pyrex/ metal baking pan
Small cast iron skillet for personal cornbread
8” or 9" pie plate- also glass or metal
Save those pie pans you get from ready-made crusts or pies and reuse!
In some ovens you can fit a 9x13 pan (without handles)
If you need to broil and aren't getting food close enough to the element, invert a metal pie plate. But don't go too far and forget your food!
Bonus recipe: Wheat Butterbread
I had a hankering for biscuits but wanted a nutty, whole wheat taste. I wound up buying some bulk wheat flakes since there was no whole wheat flour. Instead of making drop biscuits, I made something better. It was like a whole wheat flatbread and buttery biscuit love child. Hopefully I've accurately recreated the "wonderful mistake" recipe below...
1.5 sticks butter, melted on high heat until light brown, then cooled
2 cups ice water
1/2 teaspoon lemon juice
3 cups all-purpose flour, plus 1 tablespoon
1 cup wheat flakes(they are dry, soft flakes sold in bulk at health food store)
1 tsp. baking powder
3 tablespoons dry milk
1/2 tsp. salt
1 tsp. sugar
Heat oven to 450 and line 2 cookie sheets with parchment paper.
Combine wet ingredients. Stir until butter makes clumps in water. Stir dry ingredients for several seconds to incorporate. Drop cookie-sized amounts of dough onto paper. They should be a little smaller than the palm of your hand. Cook about 16-18 minutes, switching racks to make sure both pans have golden toasted dough on bottom. Enjoy!!
