Turbo Oven | Cook Healthy Meals in Minutes

A Turbo Oven / Cooker / Broiler is a table top oven that uses convection heat and therefore cooks 50% faster than regular ovens so if you're adapting a regular oven recipe, remember to cut cooking time in half and lower the temperature of the turbo by about 50 degrees fahrenheit. Don't worry because there will be some examples later in the page.

You can also prepare healthy and delicious dishes with it. There is no need to rub meat with oil or butter for a tender and juicy roast because the circulating hot air perfectly browns and sears the outside of the meat, sealing in the juices to preserve flavor and moisture. You can opt to let the fat drip onto a baking pan, placed under the wire rack in the oven, for a flavorful, delicious and satisfying meal minus the guilt.

The Lechón (pictured below) is a popular pork dish in several regions of the world, most specifically Spain and its former colonies including the Philippines, and is prepared throughout the year for special occasions like fiestas (festivals) and holidays. The dish features a whole roasted suckling pig cooked over charcoal. After seasoning the pig, it is cooked by skewering the entire animal, minus the entrails, on a large stick and then cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action.

Lechon Kawali or Crispy Pan-Fried Roasted Pork Belly (pictured above) meanwhile, is the home-cooked version of the lechon. It involves boiling and then deep-frying cuts of liempo (pork belly), chopping it up and serving it alongside achara (a salad of pickled green papaya, carrots, onions, capsicums and raisins) and lechon sauce (a special spicy-sweet gravy made of chicken liver). If you want to prepare Lechon Kawali the traditional way, Wikihow has directions on how to make it.

Lechon Kawali can easily be cooked in a turbo oven, however, and it produces the most delicious, crispiest, and juiciest meat ever (okay I may be exaggerating here but you've got to try it sometime). Preparing it this way is healthier than the traditional method too as the addition of oil is not necessary - the pork is cooked in its own fat. Read on as I share with you the very simple recipe.

Turbo Oven Lechon Kawali (Crispy Pork Belly)

You will need:
1.5 to 2 lbs. liempo (pork belly). You may cut it into pieces if you wish.
4 cloves garlic, crushed
1/4 tsp. pepper or 1 tsp. peppercorns
2 tbsp. salt
water, for boiling

Procedure:
1. Put the pork in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
2. Bring to a boil. Lower heat and simmer for an hour or until the meat is tender. Drain.
3. Give the pork pieces a good rubdown with salt, about a tablespoonful is enough.
4. Place the pieces in a turbo oven. Set it for 45 minutes at 245 degrees celsius (about 475 degrees fahrenheit).
5. Check your pork pieces after 45 minutes. By this time the skin should be very crispy and the meat, really tender. If you want the pieces crispier, leave them in the oven for another 5 minutes.

Lechon Kawali is best eaten with a bowl of steamed rice. lechon sauce and achara on the side (see my lens on Turbo Chicken for the recipes). If you don't have time to make some, bottled lechon sauce - specifically the Mang Tomas brand, manufacturers of the original lechon sauce - is readily at groceries here in the Philippines or in Filipino food specialty stores abroad.

You may also serve it with spiced vinegar as dipping sauce. Just get a couple of pieces of red chili peppers, crush them in a small sauce bowl of regular white vinegar and you're good to go.

Photo credits: Max's Restaurant / Flickr / Tiga Baluarte Blog

My husband was diagnosed with high blood pressure a few years ago so I had to look for light and healthy ways to cook fish. This sole recipe is adapted from a baked fish recipe I found in a local magazine and it has become our staple, go-to fish dish even after his blood pressure had already returned to normal levels. Don't let the word healthy throw you off because this dish is very tasty and delicious - the turbo oven renders the fish meat very tender, so tender that it almost falls apart when you pry it with a fork, and the sage and cumin mixture gives it a rich flavor you'll crave for after every last bit is gone. Ready for the recipe? Here goes.

Baked Fillet of Sole with Sage & Cumin

You will need:
2 fillets of sole (or any white fish except cod - I find it too fatty)
1 tbsp.minced sage leaves
1 tbsp. ground cumin seeds
juice of 1/4 lemon
some olive oil for drizzling
salt and pepper to taste

Procedure:
1. Place your fillets on a piece of foil. Rub with a little bit of salt and pepper.
2. Squeeze the juice of a lemon quarter over it, taking care not to put too much as it will leave a sour taste.
3. Drizzle the fillets with a little olive oil. Not too much either, just enough so that the fish doesn't end up too dry.
4. Sprinkle the fillets with the minced sage and ground cumin. You may also use sage and cumin powder if you can't get hold of the real thing.
5. Fold the foil over the fillets, seal and form a packet
6. Place this on the wire rack in the turbo.
7. Set the temperature to 180 degrees celsius (375 degrees fahrenheit) and set the timer to 15 minutes. The meat should come out white and tender. Enjoy with a bowl of steamed rice.

This vegetable casserole is a great dish to serve as a main course whenever you feel like eating something light, or as a side dish to your favorite meat course. It's a simple, no-frills recipe and since it only requires a few ingredients to prepare, is very economical as it can serve up to 6 people. I came up with this when I was thinking of a meatless alternative to baked lasagna. The finished product is not only delicious but is also attractive to look at, with all the layers of greens, reds, and yellows.

Easy Vegetable Pasta Casserole

You will need:
250 grams Penne pasta or lasagna noodles, cooked as directed on the package
2 cups steamed spinach, chopped
1 can of creamed corn
Mozzarella cheese, grated or sliced
Olive oil
1 piece white onion, peeled and finely chopped
1 can stewed tomatoes, diced
1 can mushrooms
1 cup tomato sauce
Salt & pepper to taste


Procedure:
1. Cook the pasta noodles as directed on the package.
2. As the pasta is cooking, prepare the tomato sauce: saute the onions in olive oil until transparent. reduce heat and add salt, stewed tomatoes, mushrooms and tomato sauce. Simmer and let some of the liquid evaporate.
3. Lay a layer of pasta noodles or lasagna on a baking dish. Spread a layer of sauce over it. Follow it with a layer of creamed corn, and then spinach. Top it with a layer of grated mozzarella. Add another layer of pasta and repeat the filling.
4. Top everything with a final layer of pasta noodles and grated cheese.
5. Cover the baking dish with foil and bake at 350 degrees fahrenheit for 15-20 minutes.

I've always loved scones but I didn't know until recently that you can make them without buttermilk or eggs. I found this recipe in Geraldine Hartman's 'Not Just for Vegetarians'. It's quite easy to make and it tastes really good. The presence of potatoes make it extra-filling so you can have it for breakfast and it will last you through all your morning errands.

Potato and Raisin Scones
Source: Geraldine Hartman's 'Not Just for Vegetarians', adapted for the turbo oven

You will need:
1-1/2 cups of flour (preferably unbleached)
1 tbsp baking powder
1/2 tsp salt (you can use the low-sodium variety)
3 tbsps sugar (sometimes I use muscovado sugar)
3/4 c mashed potatoes (that's equal to about one medium baking potato)
1/3 c chilled butter
1 c raisins (or any dried fruit, really)
a few tablespoonfulls of milk

Procedure:
1. Sift all the dry ingredients together
2. Cut in the chilled butter. (I don't have the proper baking equipment for "cutting it in" so what I do is I slice the butter into little bits then I crumble them into the flour mixture with my hands. It works just as well).
3. When the mixture is all crumbly, stir in the mashed potato and raisins.
4. Add a few tablespoons of milk, just enough so that the dough holds together.
5. Form it into a ball. You can add flour to keep it from sticking to the surface of your working area.
6. Let the ball rest for 10 minutes and cover it with a dampened tea towel.
7. Knead it a little more after resting then transfer it onto a lightly-greased baking sheet (I use Crisco low-cholesterol non-stick baking spray)
8. Flatten the dough until it's about an inch thick. You can keep it's round shape then slide a pizza cutter over it, not cutting through, to form eight slices... or you can use a cookie cutter to make proper scones the English way.
9. Place in the turbo oven and bake it for 20-25 minutes in 180 degrees celsius (375 degrees fahrenheit).

These scones are best eaten with tea and clotted cream, of course.

Photo credits: Gluten Free Cooking / scone slice by Cynthia Arre

There is something very dramatic about red velvet cupcakes. Perhaps it has to do with the velvety cream cheese frosting, or maybe -- obviously -- its deep red color. The base of the red velvet cupcake recipe I follow is of a butter cake, dyed a rich red and infused with cocoa for a touch of chocolate flavor. It's always a hit at dessert time, especially when kids are around.

NOTE: Because it's not as large as regular ovens, a turbo oven can only contain a 6-piece cupcake pan so you will have to stand guard and wait for each batch to cook -- not a problem since you can multi-task and fill up other pans while you wait. You'll also have to decrease the baking time for each succeeding batch as the oven grows hotter the longer it's in use. Just remember to look through the glass and see if the cakes are already done.

Red Velvet Cupcakes with Cream Cheese Frosting
Source: Paula Deen's recipe, adapted for the turbo oven

You will need:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature (sometimes I use plain yogurt for a nice, moist crumb)
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish (optional)

Procedure:
1. Line 2 (12-cup) muffin pans with cupcake papers.
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
4. Divide the batter evenly among the cupcake tins about 2/3 filled.
5. Set the turbo oven's timer for 10 to 12 minutes at 350 degrees fahrenheit (175 degrees celsius).
6. Place the baking pan inside the oven and bake, turning the pan once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. Repeat with other pans.

For the Cream Cheese Frosting:
1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
2. Garnish with chopped pecans and a fresh raspberry or strawberry.

Photo credits: Jamie Anne on Flickr / Moth Soup Stories