TWO INCREDIBLY EASY VEGETARIAN DISHES

Posted in Air-Frying, Small Dishes, Vegetarian-friendly, Veggies by sallybr

It’s been a while since I posted in the Incredibly Easy folder, but today I share two tasty little recipes that will definitely be part of our rotation. First, a tortilla-egg concoction with tomato and cheese, next a tricolor carrot preparation in the air-fryer.

MINI EGG & TOMATO TORTILLA
(inspired by Hungry Happens)

for one serving

spray of olive oil
1 small flour tortilla
4 slices of tomato
1 egg, beaten with salt, pepper and Herbes de Provence
shredded or sliced mozzarella
avocado for serving (optional)

Spray olive oil in a small non-stick skillet, preferably one with the exact same diameter of your tortilla. Place on medium heat and immediately cover the pan with 4 slices of tomato. Season lightly with salt and pepper. Cook for 2 minutes, flip the slices, cook for one minute longer.

Pour the egg over it, and cover it with the tortilla. Cook on medium-low heat until you notice the edges of the egg getting firm and starting to get some color. Carefully flip the tortilla, adding a little more olive oil to the pan before doing so. Add some mozzarella on top, cover the pan and cook until the cheese is melted and the tortilla gets good color at the bottom, probably around 3 more minutes. Serve with avocado slices.

ENJOY!

to print the recipe, click here

Comments: The little pan I used was an impulse buy from a while ago, I found it at our grocery store in town and could not resist it. It is 5.5 inches in diameter and worked perfectly for the small tortilla with a single egg. Visit Hungry Happens site to see a bigger version. I actually made it but prefer the small one, easier to handle and perfect as a lunch for yours truly. Next time I will use a slice of mozzarella instead of shredded because it will melt faster. Consider that if you make it.
.

Moving on….

AIR-FRYED TRICOLOR CARROTS WITH ORANGE
(from The Bewitching Kitchen)

2 carrots of each color (orange, purple, yellow)
olive oil
salt and pepper to taste
squirt of fresh orange juice

Cut the carrots in sticks. Place in a bowl, drizzle olive oil to coat them well. Season with salt and pepper. Squeeze orange juice all over, and immediately air-fry at 400F until done, about 20 minutes, shaking the basket every once in a while.

ENJOY1

to print the recipe, click here

Comments: This does not get any easier… I know that people who do not own an air-fryer tend to roll their eyes to the ceiling when they read praise about it, but honestly, it is one gadget I adore ad use all the time. The dry air environment makes it cook things faster and provide a texture I prefer when compared to regular oven, especially for root vegetables. But it is also my method of choice for chicken and eggplant parmigiana. I hope you give this recipe a try, even if you have to use a regular oven. It is delicious, and yes, incredibly easy!

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28Mar2026

SALMON BOWL WITH BROWN RICE AND MANGO

Posted in Air-Frying, Rice and Grains, Seafood by sallybr

This goes into our rotation for sure! The recipe for the salmon has been in my blog for a while and it is indeed something I cook often. But today I share one awesome way to enjoy it. Do not omit the mango pieces, and I actually strongly advise you to get frozen fruit. I am so tired of buying fresh mangoes just to be disappointed at the texture or taste. As long as you are careful about how you de-frost it, it will work perfectly (see the comments).

SALMON BOWL WITH BROWN RICE AND MANGO
(from The Bewitching Kitchen)

1 recipe for salmon bites (click here)
1 + 1/2 cups cooked brown rice
avocado slices
cucumber slices, salted and rinsed
fresh mango pieces
1/8 cup olive oil
juice of 1/2 lemon
salt and pepper to taste

Prepare a quick dressing with the olive oil, lemon juice, salt and pepper. Amounts are flexible. You want enough to coat the fruit and veggies.

Place the cooked brown rice, still warm, in the center of a serving bowl, using a small bowl to shape it. Add the fruit and veggies around, drizzling the dressing all over them, and arrange the salmon pieces together as shown in the picture.

Serve right away.

ENJOY!

to print the recipe, click here

Comments: To use frozen mango, remove the amount you need from the package and lay over a paper towel to defrost. Do it about 30 minutes before your meal. By the time you plate it, it will be close to room temperature, still a bit cold in the center, but the texture won’t suffer. This was a delicious meal, very easy to put together, I highly recommend you give it a try. If you don’t have an air-frier, you can grill the salmon or roast it in the oven.

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20May2025

AIR-FRIED EGGPLANT STICKS WITH TAHINI SAUCE

Posted in Air-Frying, Side dishes, Vegetarian-friendly, Veggies by sallybr

No air-fryer? Just use a very hot oven, preferably with convection. But I cannot tell you how much I adore my fryer and how often we put it to use. This preparation could not be simpler and I have made it three times, always starting with two eggplants for our meal, which will provide me with the leftovers I crave so much.

AIR-FRIED EGGPLANT STICKS WITH TAHINI SAUCE
(from The Bewitching Kitchen)

for the eggplant:
2 eggplants, cut in sticks (see comments)
1/4 cup olive oil
drizzle of balsamic vinegar
drizzle of hot honey
salt to taste

for the tahini sauce:
½ cup tahini
juice of one large lemon
½ teaspoon za’atar
water to adjust consistency
black or white sesame seeds to serve (optional)

In a small bowl, combine the olive oil, balsamic and hot honey. Add the eggplant sticks and mix well, seasoning with salt. Add to the air-fryer set at 400F and cook for 15 to 20 minutes.

Meanwhile, make the tahini sauce. Mix all ingredients in a small bowl, adding water to make it into a pouring consistency. Once the eggplant sticks are done, place on a serving dish, drizzle the sauce all over, and sprinkle sesame seeds.

ENJOY!

to print the recipe, click here

Comments: I do not like the skin of the eggplant very much. I do eat it, but prefer not to, so when I cut it I usually leave the skin behind. It does waste a bit of eggplant but that does not bother me. We compost it anyway. If that bothers you, by all means keep the skin on all pieces. Tahini sauce will harden as you mix it, so the water is very important to turn it into a smooth sauce. The amount will vary depending on the brand of tahini you use. This is a super tasty side dish, and it will definitely be in our rotation. Hot honey is a fantastic ingredient, by the way. I use this one.

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21Dec2024

AIR-FRIED SOURDOUGH BREAD

Posted in Air-Frying, Breads by sallybr

When your oven dies and you won’t have another one delivered for a couple of weeks, but your freezer is running out of sourdough slices, what can you do? Desperate times call for desperate moves. You turn to the air-fryer. I am actually quite pleased with the way the bread turned out, although the crust is not nearly as crisp as a “normal” sourdough bread. But if you like to experiment in the kitchen, give it a try…

AIR-FRIED SOURDOUGH
(from the Bewitching Kitchen)

250g bread flour
50 g sourdough starter at 100% hydration
180g water
5 g salt

Make the levain mixture about 6 hours before you plan to mix the dough. It should be very bubbly and active.

When you are ready to make the final dough, place the water in the bowl of a KitchenAid type mixer and dissolve the starter in it, mixing with a spatula briefly, then add the flour, and salt. Turn the mixer on with the hook attachment and knead the dough for 4 minutes at low-speed all the time.

Remove from the machine, and transfer to a container lightly coated with oil, cover lightly with plastic wrap and allow it to ferment for 4 hours, folding every 45 minutes or so. Because the dough is already a bit developed from the initial time in the mixer, you should get very good structure after 3 and a half hours, or even sooner than that.
After four hours bulk fermentation, shape the dough as a ball, and place, seam side up, in a lightly floured banetton. Leave at room temperature one hour, and then place in the fridge overnight, from 8 to 12 hours.

Next morning, turn your air-fryer to 400F and leave it on for 5 minutes at that temperature. Invert the bread on a piece of parchment paper, and cut it so that very little paper is outside the perimeter of the dough. Score if you want. Place the bread in the air-fryer with ice cubes around it.

Air-fry for 25 minutes, remove the paper and check the internal temperature. If it is over 205F, and the crust has good color, invert the bread and inspect the bottom. If a bit soggy and pale, place the bread in the fryer with the bottom up, and continue roasting it for another 5 minutes or so. Remove from the fryer and let it cool completely before slicing.

ENJOY!

to print the recipe, click here

Comments: The air-fryer will never be my choice to make sourdough bread, but I was pleasantly surprised by how well things turned out. Let’s suppose you are on a road trip and still want to bake some bread while away from home, maybe you can take your fryer with you… Just a thought! I do like to experiment, so this was actually pretty cool. I painted the surface with Sugarprism green after baking.

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9Aug2024

AIR-FRYER CHICKEN SKEWERS

Posted in Air-Frying, Poultry by sallybr

Super simple preparation, the air-fryer shines to produce moist and tender chicken in less than 30 minutes (not counting marinating time, of course). You can add different spices, just keep the basic oil, lemon and yogurt base.

AIR-FRYER CHICKEN SKEWERS
(from The Bewitching Kitchen)

3 boneless chicken breasts, cut in 1 inch pieces
1/4 cup olive oil
1/4 cup lemon juice
1/2 cup yogurt, low-fat or full fat
1 Tablespoon apple cider vinegar
1 Tablespoon agave nectar
1 teaspoon Herbes de Provence
1/2 tsp black pepper
salt to taste
1 red bell pepper, cut in squares
olive oil spray

Make the marinade by whisking vigorously the olive oil, lemon juice, vinegar, yogurt, and agave nectar. Add the Herbes de Provence, pepper and salt, mix well.

Place the pieces of chicken in a bowl and add the marinade. Cover and refrigerate for a minimum of 30 minutes to 4 hours.

Soak wooden skewers in water while you marinate de meat. Make sure to you skewers that fit inside your air-fryer, or cut them in the appropriate length. Remove chicken from the marinade. Thread pieces of chicken and a couple of red bell pepper pieces in each skewer.

Turn fryer to 400F or as high as it will go. Spray the basket with olive oil, place the skewers inside, spray some more olive oil over them. Cook for 12 to 15 minutes. Remove them to a baking dish and cover with foil for 5 minutes. Uncover and serve.

ENJOY!

to print the recipe, click here

Comments: Another one for our rotation. Our fryer held 7 skewers with no issues, but smaller fryers might force you to cook in batches, so keep that in mind. If onions are not a problem for you, thread some together with the red bell pepper for even more flavor. You can also take this preparation heavily into Middle Eastern territory by incorporating cinnamon, turmeric, allspice, whatever you feel like.