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8 Things You Can Cook More Efficiently Using an Oven

8 Things You Can Cook More Efficiently Using an Oven


    We all want to make the best use of our time, and time in the kitchen is no exception. For many of us, cooking has become synonymous with drudgery — with that perennial question, “What’s for dinner?” striking a silent sigh from within.

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    Yet cooking from scratch is one of the best things we can do for ourselves and our families.

    While I do make my living as a cook, I’m just like the rest of you. I don’t want to spend needless time in the kitchen at the end of a long workday…or on my days off. I also don’t want to have to fuss over sauces or stove top dishes that require constant supervision to save them from the risk of total ruin.

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    One of the best kept secrets for efficient and easy food prep in the kitchen I discovered early on was to use the oven — and for a lot more things than pies, cakes, or roast chicken. It really is the ultimate kitchen multi-tasking device. I can get a recipe written up and laundry done while the soup I’m going to have for dinner roasts quietly in the oven.

    Why you should cook in the oven

    • Using the power of dry heat is a kinder, gentler way of coaxing flavour from simple ingredients. Don’t believe me? Try roasting your green beans next time you think about steaming them.
    • It’s mostly a “hands-off process” once you’ve completed all the preparation – the oven does all of the hard work. Perfect for those of us who work from home, or a Sunday afternoon…when you’re likely home anyway.
    • If you have time (but not attention), the oven is the perfect way to cook. Just make sure you put a timer on — and like that commercial from the 80’s used to say: Set it, and forget it!
    • Despite the hype about low-cost fast food, cooking from scratch is cheaper — and better for you. Using the oven makes it easy to do that with very humble, inexpensive ingredients.
    • There’s no special equipment needed. Think of your oven like a big slow-cooker. With multiple settings, no need for a new piece of equipment, and no loss of valuable counter real estate. I’ve had best success with cookware I already have –- sheet pans and parchment paper for many things, and cast-iron frying pans and pyrex casserole dishes for things that are a bit more fluid.

    What should you be cooking in your oven?

    1. Soup. Any soup that is going to be pureed and/or that requires a flavour base of browned aromatics (onions, carrots, celery, garlic) is much easier to do in the oven. A rough chop, then sprinkle with salt and pepper, and finally a toss to lightly coat with oil. Bake at 375 degrees until everything is fork-tender. Puree in a large bowl with hot chicken stock and adjust seasonings. That’s it!
    2. Chickpeas and other dried legumes. Dried legumes are so much more frugal than canned, but usually involve soaking, rinsing and simmering. Cooking chickpeas in the oven is easy as placing them in a casserole with a heavy lid — no soaking required. Toss in a small onion, whole garlic clove and a bay leaf, cover with 1” of water and bake in the oven at 350 degrees for 2-3 hours. Bake up a lot and you can freeze the extras with a bit of the cooking liquid for later use.
    3. Jam. Cooking jam the classic way involves cooking fruit and sugar on the stove top until it reaches that magical temperature of 220 degrees. This usually requires stirring to avoid scorching on the bottom, and sometimes some scorched fingers in the process as it bubbles up. Most jam recipes follow a basic ratio of fruit:sugar. Just follow this ratio, but spread everything out in large roasting pan. Cook at 300 degrees for about 2 hours, with a stir every 30 minutes or so.  It will get thicker as you get close to the end.
    4. Beets. Are you tired of trying to figure out how to peel beets without running the risk of maiming yourself? Roast them unpeeled! 350 degrees in an oblong pyrex pan covered with foil; there’s not even any oil needed – the moisture in the beets does it all. After 60-70 minutes (for medium-sized beets) they should be tender through. Slice off the top and bottom and the peels will slip off!  Chop up and store to use in salads, or for quick pickles through the week.
    5. Savoury salads. Roasted root vegetables make a great base for savoury salads. Roast these on a parchment lined sheet pan with a bit of olive oil, onions, garlic, balsamic vinegar and spices if you like (smoked paprika makes a great addition, or try some ground coriander with your carrots). Roasting everything with the balsamic gives it a complex, new dimension that you won’t get by dressing it after the fact.
    6. Tomato sauce. Tomatoes taste best when they have been reduced slowly, with a bit of caramelization happening (for the geeks out there, look up the Maillard reaction). It’s super easy to achieve this using the oven. Fresh tomatoes are best — if they’re in season, but canned are excellent if they’re not. Add onions, rosemary, whole peeled garlic cloves, salt, pepper, and a bit of olive oil. Roast on a parchment-lined sheet pan.
    7. Caramelized onions. No worry about them burning. Peel and chop as many onions as will fit on your sheet pan. Chop them pole-pole, and toss with a bit of olive oil, and 1/2 tsp salt. Roast on a parchment-lined sheet pan for 60 minutes at 375 degrees.
    8. Polenta. Classic polenta requires stirring…and monitoring…and more stirring. Using the oven to bake polenta is dead-easy and only requires one intermediate step along the way — with equally delicious results! Bake 1 cup polenta, 4 cups water, 1 tsp or so salt, at 350 degrees in a covered 3 quart casserole for 1 hour. Check it for moisture, and stir in cheese if you want. Bake for another 15 minutes and serve.

    Conclusion

    So now that you have this technique at your disposal, play around with it. Start thinking of your oven as a “mechanical prep-chef” — and think about the different ways you might use a big batch of roasted beets, chickpeas, or tomato sauce throughout the week. A large batch of polenta can be eaten as a side dish, and leftovers can be chilled in a loaf pan and eaten sliced and fried until crispy 2 nights later.

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    The more ingredients you have prepared in advance, the less stressful dinner will be!

    (Photo credit: Modern Oven Detail via Shutterstock)

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    Last Updated on August 6, 2019

    Why Do I Procrastinate? 5 Root Causes And How To Tackle Them

    Why Do I Procrastinate? 5 Root Causes And How To Tackle Them

    Procrastination is something many people can relate to and I, myself, have been there and done that. Yes, I write all about productivity now, but when I first started out on my career path, I would often put off work I didn’t want to do. And most of the time I didn’t even realize I was doing it.

    So what changed?

    I thought to myself, “why do I procrastinate?” And I started to read a lot of books on productivity, learning a great deal and shifting my mind to the reasons why people procrastinate.

    My understanding brought me a new perspective on how to put an end to the action of procrastination.

    Procrastination slows your goals and dreams way down. It can create stress and feelings of frustration. It rears its ugly head on a regular basis for a lot of people. This is particularly apparent at work with day-to-day projects and tasks.

    But, why do people self-sabotage in this way? Essentially, there are 5 reasons behind procrastination. See if you can identify with any of these in your own work life.

    1. The Perfectionist’s Fear

    Procrastination is sometimes a subconscious fear of failure.

    If you put off a task enough, then you can’t face up to the potential (and usually imagined) negative results. If you’re a stickler for minor details, the stress of getting things ‘just right’ may be too much and cause you to delay continuing the task.

    Either way, fear is at the root cause and can sabotage your desire to move forward.

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    How to Tackle It?

    Try visualizing the completion of your task in a positive way.

    For example, you have a presentation that your boss wants you to conduct for a potential client. Visualize yourself standing in the meeting room confident, meeting the eyes of the client and seeing them light up as you explain the concept simply and concisely.

    Imagine your boss telling you how great you did and you were the best person for the job. Think about how it would feel to you and focus on this as you move forward with the task.

    2. A Dreamer’s Lack of Action

    This is a person who is highly creative and has many brilliant ideas but can’t quite seem to bring them to fruition.

    The main reason for this is because there’s usually no structure or goal setting involved once the idea has been created. This aimless approach ends up manifesting as a lack of decision-making and significant delays on a project.

    How to Tackle It?

    Write down a timeline of what you want to achieve and by when. Ideally, do this daily to keep yourself on track and accountable for progression. Creative minds tend to jump from one idea to the next, so cultivating focus is essential.

    If you’re designing and creating a new product at work, set out a task list for the week ahead with the steps you want to focus on each day. Doing this ahead of time will stop your mind from wandering across to different ideas.

    Learn about how to plan your time and take actions from some of the successful people: 8 Ways Highly Successful People Plan Their Time

    3. An Overwhelmed Avoider

    This is one of the most common reasons for procrastination; the sheer overwhelm of a daunting task.

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    The complexity of a task can cause the brain to lose motivation and avoid doing it altogether choosing instead to stay in its comfort zone.

    The search then starts for a more enjoyable task and the harder tasks are put off. This can cause stress and dread when the task inevitably comes up to be completed.

    How to Tackle It?

    Break the challenge down into smaller tasks and tackle each one individually.

    For example, if you have a project that has technical elements to it that you know you’ll find challenging, list each step you need to take in order to complete these difficult elements. Think of ways you can resolve potential hurdles. Perhaps you have a coworker that may have time to help or even consider that the solution may be easier than you initially think. Put each task in order of most daunting to least daunting. Ideally, try to deal with the more challenging parts of each task in the morning so that momentum is created as the tasks get easier through the day.

    A reward system will also help you stay motivated so, once completed, you can enjoy your treat of choice.

    If you want to know how to better handle your feelings and stay motivated, take a look at my other article: Procrastination Is a Matter of Emotion, Here’s How to Stop It

    4. The Busy Bee Who Lacks Prioritization

    Either you have too many tasks or don’t truly acknowledge the differing importance of each task. The result? Getting nothing done.

    Time is spent switching constantly from one task to another or spending too much time deciding what to do.

    How to Tackle It?

    It’s all about priorities and choosing important tasks over urgent ones.

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    Make sure to question the value and purpose of each task and make a list in order of importance.

    For example, throughout your work day, you can waste a lot of time dealing with ‘urgent’ emails from colleagues but, you need to ask yourself if these are more important than working on a task that will affect, say, several office projects at once.

    Help yourself to prioritize and set a goal of working through your list over the next few hours reassessing the situation once the time is up.

    In my other article, I talk about an effective way to prioritze and achieve more in less time: How to Prioritize Right in 10 Minutes and Work 10X Faster

    5. The One with Shiny Object Syndrome (Distraction-Prone)

    This is another common cause for procrastination; just simple distraction.

    Our brains aren’t wired to focus for long periods of time and it looks for something else. So throw in a bunch of colleagues equally looking for distractions or checking your phone mindlessly, and you’ve got a recipe for ultimate procrastination.

    However, this type of procrastination may not always be an unconscious decision to sabotage and put off work. It’s simply a result of your work setup or types of coworkers you have. Only you know the answer to that.

    How to Tackle It?

    Be mindful of your workspace and potential distractions. Schedule a specific time to converse with your coworkers, put headphones on to minimize listening to what’s going on around you, and switch your phone off.

    Aim to do this for 20-30 minutes at a time and then take a break. This will be a much more efficient way of working and getting what you need done. This is also why scheduling down time is so important for productivity.

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    Whether this type of procrastination is self-sabotage or being a victim of a distracting environment, either way you can take control.

    If you need a little more guidance on how to stay focus, this guide can help you: How to Focus and Maximize Your Productivity (the Definitive Guide)

    Bottom Line

    I’m going to be bold and assume you identified with at least one of these procrastination pitfalls.

    You could be trapped in the endless cycle of procrastination like I was, that is, until I decided to find out my why behind putting off tasks and projects. It was only then that I could implement strategies and move forward in a positive and productive way.

    I killed the procrastination monster and so can you. I now complete my tasks more efficiently and completely killed that feeling of stress and falling behind with work that procrastination brings.

    I know it’s not easy to stop procrastinating right away, so I also have this complete guide to help you stop it once and for all: Procrastination – A Step-By-Step Guide to Stop Procrastinating

    Featured photo credit: Luke Chesser via unsplash.com

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