Time to feature recipes that are so simple they hardly qualify as such.

INCREDIBLY SIMPLE #1

AIR-FRIED CHICKPEAS
(also work in a regular oven)

AIR-FRIED CHICKPEAS

1 can chickpeas
a little olive oil
spices of your choice (I used Southwest mix from Penzey’s)
salt
grated Parmigiano cheese

Drain the chickpeas and dry them on paper towels. You need to prevent them from steaming, as much as possible. Place them in a bowl, coat lightly with olive oil, and add the spices of your choice, just a little sprinkle will do. Season with salt.

Spray the basket of your air-fryer with olive oil. Set it to 360 F. Add the chickpeas and roast them for 12 to 15 minutes, shaking the basket every five minutes or so.  Transfer them to a serving bowl, and sprinkle Parmigiano while they are hot. Enjoy right away, or store them for many hours at room temperature, uncovered. They are still excellent next day.

If using a regular oven, set it to 400F, and roast the chickpeas for 25 to 30 minutes.

to print the recipe, click here

I’ve made them both ways, oven and air-fryer. The air-fryer gives a little more crunch, so it is my favorite method. The fact that it is so fast does not hurt it either!  Beware, they are addictive. Perfect to nibble as appetizer but also quite good sprinkled over salads, spinach in particular goes well with crunchy chickpeas. Curry is a great spice to add to them before air-frying/roasting. Make sure to save them in an open bowl, they keep their crunchy nature better that way. Not that they will last that long.

INCREDIBLY SIMPLE #2

LEMONY SAUTEED ZUCCHINI

LEMONY ZUCCHINI

Prepare enough zucchini pieces to almost cover a 12-inch non-stick frying pan, like shown below:

Add 1 tablespoon olive oil to the pan and allow it to heat until almost smoking. Add the pieces of zucchini, season with salt and pepper, and do not touch them. Let them develop a dark golden color on the side touching the pan, like shown below:

Only when they get to this point, move them to get some color on another side. Again, move them as little as possible, and wait for a deep color to develop. When the zucchini is tender (but not mushy), squeeze lemon juice all over, and shake the pan to move the slices around and gently coat them with the lemony glaze that forms.  Serve immediately, adjust seasoning if necessary.

INCREDIBLY SIMPLE #3

SMOKED RICE

Smoked rice, you ask? I first read about it in a blog I follow, Love and Olive Oil. Lindsay bought some smoked Basmati rice and raved about it. I was intrigued, and decided to take the smoke into my own hands. If you don’t have a smoker, you can follow the method described here. If you have an electric smoker, it’s quite straightforward…

Add hickory wooden chips (or any wood you like) to the smoker

and set it to 175 F.

Place 2 cups of rice on a quarter-sheet baking pan.

Smoke it for one hour.

Allow it to cool completely, and cook the rice as you normally would.

 

I cooked one cup and saved another smoked cup for later. I was afraid that the rice would be all clumped up, because I did not want to rinse it after smoking. To my surprise, it was super fluffy, all grains well separated. The hour of heating at 175 F did not hurt anything, quite the contrary.  The rice had just the right amount of smokiness, and was excellent as a side dish for some sausages cooked sous-vide. We are smoking rice quite often these days…

INCREDIBLY SIMPLE #4

SOUS-VIDE ITALIAN SAUSAGES

SOUS-VIDE ITALIAN SAUSAGES

5 Italian sausages
1/2 cup Lager beer
salt and pepper

Heat the sous-vide to 170 F.

Place the sausages inside a food-safe plastic bag. Add the beer, season with a little salt and pepper.  Use the water displacement method to close the bag.

Submerge the bag and cook the sausages for 1  to 3 hours.

Remove the sausages from the bag, discard the cooking liquid. Dry the sausages very well, and crisp them up on a non-stick pan with a light coating of oil, or on a hot grill.

The sausages cooked sous-vide can also be kept in the fridge for a couple of days. When you want to serve them, place them in hot water for 5 minutes, then proceed to saute them as described.

to print the recipe, click here

Sous-vide sausages, smoked rice, and a little butternut squash on the side…

When we cook sausages on the grill, we go through a pretty elaborate method of switching them from the grill to a pan with simmering beer on top of the stove. They go back and forth, back and forth, from simmering to the grill, to make sure they end up moist and flavorful. The sous-vide delivers the same quality in terms of texture, without any hassle at all. I doubt I will cook this type of sausage any other way. Even warmed up in the microwave two days later, they were excellent.  If you have a sous-vide gadget, give it a try.

I realize that this series of Incredibly Easy recipes used an air-fryer, electric smoker, and a sous-vide, but except for the Italian sausages, all others can be prepared without any special cooking equipment.

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