‘Toaster Oven’ cuisine never tasted so good

When I picked up Linda Stephens’ “125 Best Toaster Oven Recipes” cookbook, I was immediately transported back 25 years to when I lived in an efficiency apartment in San Diego.

In those days my dinners consisted mainly of fresh mixed green salads and catch-of-the-day or chicken that I cooked in my counter-top toaster oven.

Thumbing through Stephens’ book I was amazed at the variety of recipes ranging from snacks to entrees. For old times’ sake, however, I latched onto Soy-Glazed Salmon and Chicken Breasts with Pesto and Mozzarella. Both were quick, easy and delicious.

As a treat, on Sunday morning I tried Oatmeal Cinnamon French Toast. Yummy.

Next on my list was Lemon Poppy Seed Cookies, which is a great recipe for those of us who prefer to make just a handful of cookies at a time.

What I especially liked about the recipes in this cookbook is that most can easily be adapted to cooking for one or two.

Soy-Glazed Salmon

From “125 Best Toaster Oven Recipes”

2 tablespoons packed brown sugar

2 tablespoons soy sauce

2 tablespoons rice vinegar or lemon juice

1 tablespoon vegetable oil

4 salmon fillets (about 6 ounces each), skin removed

In a small bowl or measuring cup, combine brown sugar, soy sauce, vinegar and oil. Stir to dissolve sugar. Arrange salmon fillets in a single layer in a lightly greased 8-inch square baking dish. Spoon sauce over salmon.

Bake in preheated 400 degree toaster oven for 12 to 15 minutes, or until salmon is just cooked in center. Spoon glaze over salmon before serving. Serve with steamed asparagus and a rice pilaf.

Variation:

Honey Mustard Salmon

In a small bowl, combine 2 tablespoons honey, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard and 1 tablespoon olive oil. Spoon over salmon in place of soy glaze.

Yield: 4 servings

Approximate nutrition per serving using the soy glaze: 366 calories, 21 grams fat, (4.6 grams saturated, 53 percent fat calories), 35 grams protein, 7.4 grams carbohydrate, 112 milligrams cholesterol, no dietary fiber, 597 milligrams sodium.

Chicken Breasts with Pesto and Mozzarella

From “125 Best Toaster Oven Recipes”

4 boneless, skinless chicken breasts (about 6 ounces each)

2 cloves garlic, minced

2 tablespoons lemon juice

1 tablespoon olive oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup basil pesto

4 slices mozzarella or Fontina cheese

Arrange chicken breasts in a shallow dish in a single layer.

In a measuring cup or small bowl, combine garlic, lemon juice, oil, salt and pepper. Pour over chicken and turn chicken to coat. Marinate for 20 minutes.

Arrange chicken on lightly greased oven pan in a single layer. Bake in preheated 375-degree toaster oven for 25 minutes.

Spread pesto over chicken. Top with cheese slices. Return to oven and bake for 5 minutes, or until juices run clear and cheese is melted and golden.

Note: For color, serve this with broccoli and mashed sweet potatoes. Slice any leftover chicken and serve cold in a sandwich or as part of a salad.

Yield: 4 servings

Approximate nutrition per serving: 317 calories, 13.8 grams fat, (3.5 grams saturated, 40 percent fat calories), 43.7 grams protein, 2.5 grams carbohydrate, 107 milligrams cholesterol, less than one gram dietary fiber, 394 milligrams sodium.

Oatmeal Cinnamon French Toast

From “125 Best Toaster Oven Recipes”

3 eggs

1/2 cup milk

1 tablespoon granulated sugar

1/2 teaspoon vanilla

Pinch salt

4 slices bread (about 3/4 inch), see note

3/4 cup rolled oats (not instant) or chopped pecans

1/2 teaspoon ground cinnamon

3 tablespoons butter, melted

In a large shallow dish, beat eggs. Add milk, sugar, vanilla and salt and beat together.

Add bread slices to egg mixture, turning gently to absorb liquid.

In another shallow dish, combine rolled oats and cinnamon. Dip soaked bread slices into oat mixture, turning to coat both sides.

Brush parchment-lined oven pan with half the melted butter. Place bread slices on pan in a single layer. Drizzle with remaining butter.

Bake in preheated 400-degree toaster oven for 10 minutes. Turn bread and bake for 10 minutes longer, or until slightly crisp and golden.

Note: Use egg bread or a soft bread that will absorb the liquid well.

Yield: 4 slices

Approximate nutrition per serving: 332 calories, 16 grams fat, (7.5 grams saturated, 44 percent fat calories), 12 grams protein, 34.6 grams carbohydrate, 204 milligrams cholesterol, 2.7 grams dietary fiber, 384 milligrams sodium.

Lemon Poppy Seed Cookies

From “125 Best Toaster Oven Recipes”

1 cup butter, softened

3 cup granulated sugar

2 cups sifted cake flour

2 tablespoons poppy seeds

1 tablespoon grated lemon zest

In a large bowl, beat butter and granulated sugar until light and fluffy: Add flour, poppy seeds and lemon zest. Stir just until combined.

Divide dough into thirds. Place one piece on a large sheet of waxed paper. Using paper as a guide, form dough into a log 8-inches long. Repeat with remaining dough. Refrigerate logs for 3 hours or until firm.

Cut one log into slices 1/3 inch thick. Place slices on lightly greased oven pan.

Bake on inverted bottom rack in preheated 350-degree toaster oven for 15 minutes, or until lightly browned. Turn oven pan halfway through baking time. Let cookies sit on pan for 5 minutes before transferring to a rack. Wrap and refrigerate remaining dough (or freeze for up to a month) or continue to bake cookies.

Note: Freeze or refrigerate the raw dough and bake the cookies as you need them. If you wish, dust with sifted confectioner’s sugar before serving.

Yield: About 72 cookies

Approximate nutrition per serving: 65 calories, 2.6 grams fat, (1.6 grams saturated, 36 percent fat calories), .3 grams protein, 10.5 grams carbohydrate, 6.9 milligrams cholesterol, less than one gram dietary fiber, 26 milligrams sodium.