Cream of Broccoli Soup

Ingredients

1 tsp extra-virgin olive oil

1 yellow onion, sliced

1 tsp sea salt

Freshly ground pepper, to taste

4 cups cauliflower florets

3 cups unsweetened almond milk

3 cups broccoli florets, finely chopped

1 tbsp onion powder

Directions

In a large saucepan, sauté onion on extra-virgin olive oil over medium-high heat.

Add salt and pepper and continue cooking for 5 minutes, adding a couple of tablespoons of water to prevent it from burning.

Toss the cauliflower and milk. Cover the saucepan and bring to a boil, then reduce heat to simmer and cover for 10 minutes, or until florets are soft.

Add half of the chopped broccoli.

Transfer the mixture into the jug of your blender or immersion blender. Purée until the consistency is smooth. Return to pot.

Add the remaining broccoli and onion powder. Cover and cook for another 10 minutes, until the sauce thickens. Serve immediately.

by infra-culinary

Ingredients

12 oz spaghetti of your choice or zucchini spaghetti

2 ripe avocados, halved, seeded and peeled

½ cup fresh basil leaves

2 cloves garlic

2 tbsp freshly squeezed lemon juice

Salt and Pepper, to taste

⅓ cup olive oil

1 cup cherry tomatoes, halved

Directions

To make the sauce, use a blender, food processor, or immersion blender.

Blend the avocados, basil, garlic, and lemon juice.

Add a dash of salt and pepper depending on your preference.

Add olive oil in a slow stream while continuously blending until it emulsifies; set aside.

In a large pot of salted water, cook pasta according to package instructions; drain well.

In a large bowl, combine pasta with avocado sauce, top with cherry tomatoes. Serve immediately.

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Ingredients

1 can tuna in water, drained

½ Red Onion, finely chopped

2 tbsp mayonnaise

1 tbsp artichoke hearts, chopped

1 tsp capers (optional)

2 tsp olive oil

Salt and black pepper to taste

4 slices of bread

4 slices Cheddar or Mozzarella cheese

Directions

Preheat your toaster oven to 350° F.

In a bowl, combine tuna, mayonnaise, artichoke hearts and capers.

Add a pinch of salt and pepper depending on your preference.

On a plate, prepare a piece of bread and place one slice of cheese, then top with tuna mixture, add another slice of cheese and bread.

Brush olive oil over both sides of the sandwich.

Place the tuna melt sandwiches on a baking pan and toast for about 10-12 minutes or until the cheese is melted. To prevent the bread from sticking on the pan, you can use parchment paper, or asilicon mat.

Remove from the toaster oven and serve immediately.

by infra-culinary

Meaty Toaster Oven Lasagna

Ingredients

12 sheets Lasagna

LASAGNA MEAT SAUCE

1 lb ground beef

½ lb ground Italian sausage

6 cloves garlic, minced

1 large onion, chopped

2 tomatoes, chopped

1 can tomato sauce

1 can tomato paste

1 tsp Italian seasoning

23 tbsp cooking oil

Salt and pepper to taste

FOR THE BECHAMEL SAUCE

¼ cup butter

¼ cup All-purpose flour

2 cups milk

1 cup evaporated milk

Salt and pepper to taste

1 tsp nutmeg powder

TOPPINGS

1 ½ cups shredded Mozzarella cheese

Directions

Preheat the toaster oven to 350°F.

In a large pot, cook the lasagna sheets according to packaging instructions. Drain and brush lightly with olive oil to prevent from sticking. Set aside.

In a large saucepan, combine ground beef, sausage, onion, and garlic. Cook over medium-high heat until meat is browned and crumbled, drain.

Add Italian seasoning, salt, and pepper.

Add tomatoes, tomato sauce, and tomato paste. Bring to a boil, reduce heat, and simmer for 30 to 45 minutes.

To make the sauce, melt butter in a medium saucepan. Once it starts to bubble, add the flour, and stir the mixture constantly with a whisk. Let this cook for a few minutes, until the mixture is lightly browned. Slowly add the regular milk and evaporated milk while stirring the mixture constantly. The mixture will start to thicken in about 4-5 minutes as you stir. The consistency should be thick but still pourable. Season the sauce with salt and pepper. Add the nutmeg. Stir for one to two more minutes. Turn off and remove from heat.

In a baking dish that fits your toaster oven, pour ¼ of sauce into the bottom. Place 2 to 3 cooked lasagna sheets evenly on top of the sauce.

Spread ⅓ of Bechamel sauce over noodles, top with ¼ of sauce, and ⅓ mozzarella cheese. Repeat layers, ending with sauce, and reserve ⅓ of mozzarella cheese.

Bake for 45 minutes. Top with remaining mozzarella and bake for 15 minutes or until hot and bubbling around the edges. You can place parchment paper under the baking dish to protect your toaster oven from spills.

Let the lasagna sit for 15 minutes before serving.

by infra-culinary

Cheesy Toaster Oven Mozzarella Sticks

Ingredients

12 sticks mozzarella string cheese

3 tbsp all-purpose flour

1 large egg

1 tbsp water

⅔ cup regular breadcrumbs

⅓ cup panko breadcrumbs

1 tsp Italian seasoning

½ tsp garlic powder

Directions

Slice each string cheese in half crosswise to make shorter pieces.

Place the cheese on a parchment-lined baking sheet or a plate and freeze for an hour or until completely solid. You can get parchment papers right here.

Preheat your toaster oven to 450°F.

Prepare 3 shallow bowls.

In the first bowl, add the flour. In the second bowl, whisk the egg and 1 tablespoon water until well combined. In the third shallow bowl, combine regular and panko breadcrumbs, Italian seasoning, and garlic powder.

Dip each cheese halves in the egg mixture and gently roll on the flour.

Put the cheese back to the egg mixture and roll until coated.

Finally, roll it into the breadcrumbs mixture while pressing the crumbs on each piece. Ensure it is fully coated to prevent cheese from leaking.

Arrange breaded Mozzarella Sticks in a single layer on a parchment paper sheet or using a Grill Mat like this one.

Bake for 8 to 9 minutes.

Serve immediately with your favorite dip.

by infra-culinary

Halogen Oven Roast Turkey with Butter, Garlic and Herbs

Ingredients

ROAST TURKEY

4 kg whole turkey, skin on (fully defrosted, washed, giblets and neck removed)

3 heads garlic cut in half horizontally divided

3 lemon slices, divided

6 sprigs thyme, divided

6 sprigs rosemary, divided

½ cup olive oil, divided

BUTTER HERB

125 g unsalted butter

1 tsp chopped fresh thyme leaves or ½ tsp dried thyme

4 tsp minced garlic

Salt

Cracked Pepper

Directions

In a bowl, combine all Butter Herb ingredients and mix well. Reserve half of the herb butter in the refrigerator for later.

On a round pan, arrange 4 halves of garlic facing the bottom of the pan and put 4 sprigs of thyme and rosemary, half of the olive oil and 1 slice of lemon.

Pat dry the turkey with paper towels.

Stuff turkey with the remaining garlic, lemon slice, a squeeze of lemon from the remaining slice, herbs and drizzle some olive oil.

Melt butter herb and rub on the turkey, including under the skin. Generously season it with salt and pepper.

Place turkey on top of the garlic and herbs in the pan BREAST-SIDE DOWN, then drizzle with the remaining oil.

Set temperature to 220°C (428°F) and put the turkey onto the low wire rack in the halogen oven.

Cook for one hour. Using tongs, turn the turkey upside-down to cook the breast side.

Set the temperature down to 170°C (338°F) and cook for another 30 to 45 minutes or until the juices run clear when you insert a skewer into the base of the breast. For best results, you can use the Temperature Guides here to check if the turkey is cooked from the inside, also using a food thermometer like this one.

Remove the turkey from the halogen oven once cooked and let it rest for 10-15 minutes, for best results, let it rest while covered in foil.

Serve with roasted potatoes, peas, and carrots, if desired.

by infra-culinary

Halogen Oven Pancakes

Ingredients

60 g All-purpose flour

110 ml milk

1 tsp baking powder

3 tbsp butter

1 large egg

2 tsp sugar

A pinch of salt

¼ tsp vanilla extract

Directions

Grease an 18 cm cake tin or baking dish with butter.

In a small bowl, combine all-purpose flour, baking powder, sugar, and salt. Mix well.

In a separate bowl, mix the milk, egg, and vanilla extract.

Make a well in the center of the dry ingredients and add the wet ingredients. Whisk until smooth.

Pour mixture in the greased tin or dish, and cook at 180°C for 8 to 10 minutes or until the pancake looks fluffy and the edges are brown. To be sure, insert a skewer or toothpick in the middle of the pancake. If it comes out clean, it is done.

If you don’t want to use a baking dish, you can use this liner set to place on your oven and cook directly on it.

Take the pancake out of the halogen oven and add your favorite toppings.

by infra-culinary

Halogen Oven Pork Chop Roast

Ingredients

4 boneless pork chops

⅓ cup brown sugar

1 tsp salt

¾ tsp black pepper

Directions

In a bowl, combine the brown sugar, salt, and pepper. Mix well.

Place pork chops in a plate and rub the brown sugar mixture on both sides.

Place in your halogen oven, cooking at 200°C (392°F) for 20 minutes, flipping halfway through the cooking time. To prevent your pork chops from sticking without using any oil, you can use a large pyramid mat set like this one.

by infra-culinary

Infrared Oven– Barbecue Ribs

Ingredients

FOR THE RIBS

4 lbs baby back pork ribs

2 tsp garlic powder

1 tsp onion powder

2 tsp paprika

2 tsp salt

1 tsp cracked black pepper

½ tsp cumin

1 tsp chili or Cayenne powder

2 tbsp olive oil

FOR THE SAUCE

1 cup brown sugar

¼ cup ketchup

¼ cup soy sauce

¼ cup Worcestershire sauce

¼ cup rum

½ cup chili sauce

2 garlic cloves, crushed

1 tsp dry mustard

1 dash ground black pepper

Directions

Preheat the oven to 350°F (180°C).

Cut ribs into serving size portions.

In a bowl, combine garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne.

Sprinkle the ribs with seasoning and oil, spreading it on all sides until they’re fully covered.

Place ribs on a tray and cover it with foil. Put it on a 1" rack and cook at 350°F for 2 hours.

In another bowl, mix brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chili sauce, garlic, mustard, and pepper.

Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.

Increase oven temperature to 460°F (240°C). Return ribs to the oven, and place on a 4” rack uncovered. Bake for another 10 minutes. You can also change settings to broil and add 3 minutes to lightly char or caramelize the edges. You can get infrared oven racks here.

Allow meat to rest for 10 minutes before slicing.

by infra-culinary

Infrared Oven-Baked English Muffin Bread

Ingredients

1 cup milk

3 tbsp butter

1 egg

½ tsp salt

2 tsp sugar

3 cups all-purpose flour

1 ½ tsp dry yeast

¼ cup cornmeal

Directions

In a small saucepan, heat the milk until warm, should be about 125° F.

In a large bowl, stir the flour, warm milk, salt, sugar, and yeast with a spoon or using an electric mixer with a hook attachment, until the dough is moist with no dry pockets.

Sprinkle some corn meal over your work area. Take the dough out of the bowl and place it above the corn meal.

Using your hands, pat the dough to make it 1/2 inch thick.

Turn the dough to make sure each side gets lightly coated with cornmeal.

Cut the dough into 8 to 10 equal rounds, you can use a round cookie cutter.

Using a cling wrap, cover the rounds and let them rise for 20 to 30 minutes, or until they almost doubled in size.

Preheat your oven for 350° F.

Prepare a cooking or baking pan.

Once the dough has risen, place the rounds on the pan.

Place the pan on a rack like these ones. Set the timer of your infrared oven for 8 minutes.

Once done, split the muffins with a fork or knife and serve warm.

by infra-culinary

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