Viking VCSO210SS Convection Cookbook - Page 29

Apricot Glazed Pork Chops Low Excellent Source Sodium of Protein Let the Viking Combi Steam/Convect™ Oven broil pork chops to perfection while you simmer a sweet/sour/spicy apricot based sauce that's a perfect accompaniment. Makes 4 servings 4 (4-ounce) boneless pork loin chops 1⁄2 cup coarsely chopped dried apricots 1⁄3 cup orange juice 1⁄4 cup apricot nectar 2 teaspoons honey 1 (2-inch) piece lemon peel 1⁄8 teaspoon ground cinnamon Touch Steam Convection and then program the oven for AUTO, MEATS, PORK, CHOPS - BONELESS and 1 pound. Press START to begin preheating Spray high rack with nonstick cooking spray. Place chops, seasoned with salt and pepper, on high rack in baking tray.. Pour ½ cup hot water into the baking tray. Place all on the upper level in the preheated oven. Touch START. While chops are broiling, in saucepan over medium heat, mix remaining ingredients. Heat to boiling. Reduce heat and simmer until apricots soften and mixture thickens slightly. Remove lemon peel. Spoon glaze on chops and serve. Note: Cooking time is 19 minutes. Nutritional analysis per serving: Calories: 230 Cholesterol: 65 mg Fat: 7 g Sodium: 50 mg Carbohydrate: 17 g Protein: 24 g Ham & Eggs Cocotte Excellent Source of Protein The name is fancy and French so you can proudly serve this at an elegant brunch-especially if you have some fancy little ramekins or baking dishes. In English, it's just eggs baked with spinach and ham in a custard cup and quick enough for a family supper. Makes 4 servings 1 cup chopped fresh spinach 1 cup diced cooked smoked ham 4 eggs pinch cayenne pepper In a microwave-safe cup, microwave spinach until wilted. Touch Microwave and then program the oven for 2 minutes. Drain well and squeeze out excess moisture. Touch Convection and program the oven for BAKE OR ROAST, WITH PREHEAT, ONE LEVEL, 350˚F and 20 minutes. Press START to begin preheating. Spray 4 (6-ounce) ovenproof custard cups or ramekins with nonstick cooking spray. Place spinach and ham in prepared cups. Break an egg into each dish and sprinkle with pepper. Place custard cups in the baking tray. Place all on the upper level in the preheated oven. Press START. Nutritional analysis per serving: Calories: 130 Cholesterol: 230 mg Fat: 8 g Sodium: 570 mg Carbohydrate: 1 g Protein: 13 g Scallop Kabobs Low Low Good Source Fat Cholesterol of Protein This recipe will turn you into a scallop lover-because of the marvelous marinade and because of the easy cooking. In the 15 minutes it takes to cook the kabobs you can boil some pasta or instant rice and make a salad. Makes 4 servings 2 teaspoons olive oil 3 tablespoons rice or white vinegar 1⁄4 cup low sodium soy sauce 1 teaspoon finely chopped fresh ginger 2 cloves garlic, minced 1 tablespoon minced fresh parsley 12 large sea scallops, rinsed 1 medium red bell pepper, cut into 12 squares 4 (12-inch) wooden skewers In a resealable plastic bag, mix first six ingredients. Add scallops. Seal bag. Turn to mix. Refrigerate 2 to 6 hours. Touch Steam Convection and then program the oven for MANUAL, STEAM BROIL, WITH PREHEAT and 10 minutes. Press START to begin preheating. Spray the high rack with nonstick cooking spray. Remove scallops from marinade. Discard remaining marinade. On each skewer alternately thread 3 scallops and 3 peppers. Arrange on high rack. Place the high rack in the baking tray. Place all on the upper level in the preheated oven. Press START. Nutritional analysis per serving: Calories: 70 Cholesterol: 15 mg Fat: 1.5 g Sodium: 270 mg Carbohydrate: 4 g Protein: 8 g 17