Tag Archives: oven meals

Links Round Up: Jan – Mar

I went back through my posts since the beginning of the year. It seems I’m doing a lot of research and including links in my posts. All of the blog posts or links I’ve pinged back or linked to are given below.

January: None.

February:

March:

 

The 400 Degree Oven Meal Experiment

I wrote about this idea here.

What I made: oven-fried lemon chicken and jacketed potatoes (400)  for dinner with a vanilla/apple dump cake (375) for dessert. I didn’t  make the Mexican peppers. I decided to only do the 3 recipes: oven-fried lemon chicken, jacketed potatoes, and apple dump cake.

What worked: Chicken and potatoes were done cooking at the same time and were as good as expected. Both recipes I’ve made before. The apple cake recipe was rather made up as I went. I had no presugared fruit like last time.  But it too was good.

What didn’t work or didn’t work as expected: This required a prep marathon, something I usually avoid.  I was very busy for a while!

  1. Because they cook the longest and take the least prep, I got the potatoes cleaned, cut and in the oven first. Set the timer for 1 hour.
  2. The chicken needs fats added to its cooking pan.
  3. Seasoned flour needs to be mixed up.
  4. The chicken is dredged and put in the fridge.
  5. I made up the lemon sauce for the chicken.
  6. When the potatoes had been in the oven 45 minutes or so, I rotated them.
  7. Then I added the pan with the fat for the chicken (the chicken crisps in the hot fat) on a second rack. This requires complete concentration so the fat gets hot but doesn’t catch fire. (It only takes a minute or so.)
  8. Put the chicken in pan with hot fat, re-set timer for 30 minutes.
  9. Wash apples. Butter cake pan. Chunk apples.
  10. Start water and sugar cooking for sauce. Make “pudding”. * Let cool slightly. Add butter and vanilla. Pour over apples to coat evenly.
  11. Put sauced apples in buttered cake pan.
  12. When timer goes, pull out chicken, turn it over, pour on lemon sauce. Reset timer for 15 minutes.
  13. Sprinkle cake mix on top of sauced apples. Push down to dampen most of the cake mix. Dot with butter.
  14. When timer goes off again, pull out rack– check potatoes and make sure chicken is 165 degrees or more. Turn off oven. Plate dinner. Turn oven back on to 375.
  15. Oven was hot just before I was ready to sit, of course. Put apple cake in oven. Set timer again for 30 minutes. (Cake actually took about 40 minutes to bake. )

Everything was yummy!

*The original dessert sauce recipe had it cooked in a double boiler. For a few years, I made cornstarch pudding 1 or 2 times a week. I don’t need to cook such things in a double boiler any more! That said? If you’ve never made cornstarch pudding or do so rarely, mix the cornstarch with some of the water in a small bowl beforehand to a smooth slurry, (If it becomes “concrete” keep stirring!) then add the slurry slowly to the rest of the hot water in a double boiler!


Takeaway:

I was surprised how long it took to get the oven back to 375. Next time I won’t turn it off, just reset the temperature!

I will do the static prep way in advance —

  • Wash the apples and potatoes, but not cut them.
  • Make up the seasoned flour and the lemon sauce.
  • Butter the cake pan.
  • Measure the fats into the chicken pan.
  • Pre-measure ingredients for the dessert.

I will do this again, even though it takes more planning than my usual, “toss everything together”.

.

Retirement Planning: Frugality/Oven Meals

Potatoes have the highest “satiety” value of any veggie. That is, they make you feel full and satisfied faster than other veggies — they’re cheap! More, I can grow them here with a little work.

So, potatoes are part of the retirement food plan. Researching new ways to cook them yielded a recipe for British “jacketed” potatoes. We both liked them a lot!  I used this recipe.

What I didn’t like? Baking in a 400 degree oven for up to 2 hours??? Okay. If I’m going to do that, then I need to find other recipes which cook at 400 to go with the potatoes.

I went through 2 of my all purpose cookbooks. Today I went through and marked the oven meals in cooking pamphlets.

The oven-fried chicken I make (with lemon or plain) cooks at 400, which will no doubt become one of our “set” meals. But there are also these other things I may add:

Mexican stuffed green peppers (peppers stuffed with other veggies).

fruit cobblers, etc.

Baked Tomatoes

Cornbread

Baked Pears

At least 2 eggplant dishes

I will find others but this was much harder than I expected!


It also occurred to me that I could cook ahead, a meal that uses 375 for say 30 minutes,  while we’re eating the 400 degree meal and take advantage of my already hot oven.

Oven  meals cooked at 375 or 350 would be a lot easier to put together! Most oven meal recipes I’ve found are cooked at 325, 350, or 375.

I need to find a few bread recipes to go along with this too.


So, no “meal plan” per se, but an oven plan?

Turn oven on to 400. Prep/start potatoes. Prep/cook other items which cook at 400 to eat with the potatoes (the oven fried chicken takes about 45 minutes).  Prep a second meal, which cooks at lower temp for approx. 30 minutes.* Remove 400 degree cooked food when done. Turn down oven.

Wait a few minutes for oven to cool. Plate 400 degree cooked food. When oven is the correct temp, insert new oven meal. Cook the second meal while eating potatoes and other 400 degree food.

*The 30 minutes is arbitrary. It’s about how long it takes us to eat a meal. YMMV!


I don’t know that I’d want to do this in the middle of summer, but otherwise it would be fine!


I  made up a potential menu to try. You can read about that here.