INCREDIBLY SIMPLE TIMES FOUR: OCTOBER 2018

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 hereIf 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.

ONE YEAR AGO: Parsnip, Coconut and Lemongrass Soup

TWO YEARS AGO: In My Kitchen, October 2016

THREE YEARS AGO: Paleo Moussaka

FOUR YEARS AGO: In My Kitchen, October 2014

FIVE YEARS AGO: In My Kitchen, October 2013

SIX YEARS AGO: Bourbon and Molasses Glazed Pork Tenderloin

SEVEN YEARS AGO: Crimson and Cream Turkey Chili

EIGHT YEARS AGO: Taking a break from the nano-kitchen

NINE YEARS AGO: Chocolate Chip Cookies

AIR-FRIED MEXICAN MEATLOAF

Don’t run away, you can make this tasty recipe in any oven, but let me tell you that the air-fryer shines on this preparation.  My friend Dorothy blogged about it not too long ago and urged me to give it a try. I made it three times in consecutive weeks. Yes, that’s how much we loved it. Simple to put together, and ready in 20 minutes thanks to the air-fryer environment, a blast of very intense heat concentrated in that small chamber. Pure awesomeness. It gets a nice crust, the meat inside is moist, with just the right amount of spicy heat. We inhaled them. Leftovers are wonderful too, by the way.

MEXICAN TURKEY MEATLOAF
(adapted from Shockingly Delicious)

1 egg
1 pound ground turkey
1 onion, chopped (I omitted)
1/3 cup almond flour
1 cup (about 4 ounces) grated Mexican blend cheese
1/4 cup green salsa (I used La Victoria)
1 cup finely sliced spinach leaves
2-4 tablespoons chopped fresh cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon fine sea salt
A few grinds of black pepper

Spray the basket of the air fryer with nonstick spray. If you have a perforated parchment sheet protector, lay it on the screen.

In a large mixing bowl, crack the egg and use a fork to beat it lightly. Add the turkey, onion (if using), almond flour, cheese, salsa, spinach, cilantro, and all spices. Gently mix with your hands.

Shape the turkey mixture into 4 loaves.  Place them in the air fryer, turn the heat to 390F degrees, and set the timer for 20 minutes.

Remove basket from oven, and place each meat loaf on a dinner plate. Top with additional salsa — either green or red salsa,  if you so desire.

You may also shape this into a single loaf and bake it in the oven for about 45 minutes.

ENJOY!

to print the recipe, click here

Comments: The first time I made this recipe, I completely forgot to spray the basket of the air-fryer with some oil. I had the most epic mess to deal with later, as bits and pieces of crusty cheese bonded happily with the screen. I tell you, it was not fun. Having learned a painful lesson, I made it again and not only greased the basket, but I also protected it with a special perforated parchment liner that works like a charm both for bamboo steamers and air-fryers.  I highly recommend those, although you could improvise with parchment paper and scissors. I am not very gifted with this type of DIY stuff, so I rather amazon-it.

My main modification of Dorothy’s version was to use almond flour instead of bread crumbs, which reduces the carbo-load a bit, and gives a slight nutty flavor which I love. You can definitely go for the traditional bread crumb option, in this case you should add about 1/2 cup.

Dorothy, thanks for the inspiration! Glad you are having fun with your air-fryer, I hope we’ll go on inspiring each other!

Note added after publication: it was brought to my attention a nice review on different brands of air-fryers. If any of my readers is considering such purchase, take a look here before you decide which one to get.

ONE YEAR AGO: Mimi’s Sticky Chicken, a Call from my Past

TWO YEARS AGO: Perfect Soy-Grilled Steak

THREE YEARS AGO: The Devil’s Bread

FOUR YEARS AGO: Heart of Palm Salad Skewers

FIVE YEARS AGO: Potluck Frittata and Lavoisier

SIX YEARS AGO: Home-made Corn Tortillas

SEVEN YEARS AGO: Whole-Wheat Spaghetti with Peanut Sauce

EIGHT YEARS AGO: Brigadeiros: A Brazilian Party!

NINE YEARS AGO: Lemony Asparagus

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INCREDIBLY SIMPLE TIMES FOUR: MAY 2018

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

INCREDIBLY SIMPLE #1

CACIO E PEPE

Hard to believe I had never made this dish until now. It is such a classic, but for one reason or another I only had it in restaurants and not even that often. Guess what? After inaugurating it, I enjoyed it three more times over the following month. It is so simple and so delicious!  You must make it. I tried it with zoodles a couple of times, works wonders too. I was inspired by Geoffrey Zakarian in a recent Kitchen episode.

CACIO E PEPE

pasta of your choice
Kosher salt
2 tsp freshly ground (coarse) pepper (or to taste)
grated Pecorino-Romano cheese to taste
drizzle of extra-virgin olive oil

Two genius touches: first, you will cook the pasta in a pan just large enough to hold it, with about 1 inch water from the bottom. Add a little salt to the water. Cook without closing the pan until al dente.

Second: toast the pepper in a small skillet until fragrant, just a minute or so.

The pasta will be cooked with just a little water left, a water full of starch from the pasta.  Turn off the heat, add the pepper and cheese. Stir well, adjust seasoning with salt.

Serve and enjoy!

to print the recipe, click here 

INCREDIBLY SIMPLE #2

SCRAMBLED EGGS WITH RICOTTA, TURMERIC & ZA’TAR

Another non-recipe for you. This simple concoction was my lunch more often than I care to admit. I tend to have these “phases” in which I might enjoy the exact same recipe over and over and over, not getting tired of it. Amazing what a little ricotta does to add creaminess to a simple scrambled egg. Add a couple of crackers, and I am a happy camper. For those who eat breakfast, this is a must-try. In a way, it’s my breakfast too, I just happen to “break-my-fast” a lot later than most people…

Heat some oil or butter in a non-stick pan. Don’t let it heat too much, add 2 eggs, slightly beaten, immediately drop in the center about 1/4 cup ricotta cheese, season with salt, pepper, and 1/4 tsp of turmeric. Cook, stirring gently over low-heat to your liking. Sprinkle za’tar when it’s almost ready to serve. Enjoy with bread or crackers.

INCREDIBLY SIMPLE #3

AIR-FRIED NEW POTATOES

Cut new potatoes in half. Add to a pan with a little cold, salted water. Bring to a boil, cook for about 8 minutes. Drain. Drizzle a little olive oil, salt, and Herbes de Provence. Place in the air-fryer, cook at 390 F (or as high as your machine will go) until crispy, 15 to 20 minutes maximum. Shake occasionally. The pan, not necessarily yourself, but depending on what’s playing I say go for it.

INCREDIBLY SIMPLE #4

RICE WITH TURMERIC AND CARDAMON

We eat rice often, usually plain. But every once in a while it’s nice to guild the lily a bit. I love the color of turmeric and the flavor of cardamon. Together they make a simple bowl of rice shine. Literally.  Inspiration came from the newest book by Nigella Lawson, At My Table.

RICE WITH TURMERIC AND CARDAMON

1.5 cups of rice, rinsed and drained
2.5 cups water
1/2 tsp salt
1/8 to 1/4 tsp turmeric
3 cardamon pods, crushed

Add all ingredients to a pan. Bring water to a boil, reduce heat close tightly the lid.

Simmer for 20 minutes without opening the pan. Turn off the heat, open the lid, add a tea towel on the surface of the rice, close the lid again.

Let it rest for 10 to 30 minutes if you have the time, but it’s still nice if served right away.

ENJOY!

to print the recipe, click here

I hope you enjoyed these simple recipes. It’s nice to have a bunch of quick choices that you can make without even thinking too much. The scrambled egg, for instance, I don’t even measure anything. I sprinkle some turmeric, I add ricotta until I feel it’s going to be creamy enough, sometimes I add za’tar, sometimes Herbes de Provence, it’s never exactly the same twice in a row, but whatever you do it will be delicious.

New Potatoes: if you don’t have an air-fryer, you can still do the same on top of the stove or even roasting them in a super hot oven. The texture I get with the air-fryer is pretty unique, though, and allows that fried aura without too much fat. Love it.

ONE YEAR AGO: Tangential Quiche with Asparagus and Fennel

TWO YEARS AGO: Fakebouleh

THREE YEARS AGO: Yellow Squash Soup

FOUR YEARS AGO: Grilled Chicken with Tamarind and Coconut Glaze

FIVE YEARS AGO: Chicken-Apricot Skewers

SIX YEARS AGO:  Asparagus Quiche

SEVEN YEARS AGO: Two-stage Pea and Prosciutto Risotto

EIGHT YEARS AGO: Mellow Bakers: Corn Bread

 

 

 

INCREDIBLY SIMPLE TIMES FOUR

Every once in a while I like to group very simple recipes in a single post, like I did last February and again in June.  Today’s post has three really simple recipes and one slightly more involved, but  still uncomplicated enough to justify hanging out with the others. A meaty main dish, a cute skewer-salad, a side dish, and oh-so-very-trendy kale chips. Yeap, I am jumping on that bandwagon, and you should too because when my beloved loses all self-control next to a bowl of kale, it means a lot. Seriously, it was a scene never before witnessed in gastronomic history.

 

POUNDED FLANK STEAK

This non-recipe was in a recent issue of Bon Appetit. Get a flank steak, lay it over a cutting board, place a saran-wrap over it. Pound it with gusto with the flat side of a meat mallet. With gusto. You want to really get at the fibers and tenderize them. Try to go for less than 1/2 inch width all over. Season with salt and pepper, give it a very light coating (or spray) with olive oil. Grill to your desired degree of doneness. It will be medium-rare very quickly, a couple of minutes per side on a super hot grill. In fact Bon Appetit called it “minute steak” for good reason. Let the meat rest for 10 minutes before slicing against the grain.

We loved it so much I made it three times within a ten-day period.  Very good paired with a red cabbage-cucumber salsa, but I need to tweak that recipe a little before sharing with you.


WATERMELON-FETA SKEWERS

Cut seedless watermelon into cubes. Do the same to the best quality you can find feta cheese. If you find real Greek feta, go for it. Place in wooden skewers cubes of feta and watermelon separated by pieces of fresh mint leaves. Make a simple dressing with olive oil, lemon juice, a touch of balsamic vinegar, or, if feeling particularly trendy, add a bit of pomegranate molasses. Whisk all together and drizzle over the skewers, seasoning lightly with salt and pepper (keep in mind that feta is very salty).

Only two pointers for success: use good quality feta (repeating this point because it is really important), and do not skip the mint. It offers the exact right counterpart to all other flavors. Great also as a little appetizer for a dinner party. Can be prepared in advance and kept in the fridge for a couple of hours.

 

TOMATILLO RICE

TOMATILLO RICE
(from the Bewitching Kitchen)

for the tomatillo sauce:
8 large tomatillos cut in half
2 medium shallots peeled
1/2 Serrano pepper, cut in half lengthwise, seeds removed
salt and pepper
1/2 cup chicken stock or water
1/2 cup cilantro leaves
juice of half a lemon

for the rice:
1 cup rice, rinsed
1 tablespoon olive oil
salt

Place the tomatillos, cut side down, shallots and Serrano pepper on a baking sheet and roast at 425 F until soft and the tomatillo skin is starting to get brown, about 30 minutes. Transfer everything to a blender shallots to a blender, add half a cup of chicken stock or water, a bunch of fresh cilantro leaves and the juice of half a lemon. Process until smooth. Adjust seasoning. Sauce is perfect over fajitas, or seafood. To make rice, you only need 1/2 cup of it.

Sautee one cup of rice on a little bit of olive oil, add 1/2 cup of tomatillo sauce and 1 + 1/2  cups of water. Cover and cook for about 18 minutes, until done. Leave it covered for 10 minutes, fluff with a fork, and serve.

ENJOY!

to print the recipe, click here

This rice is addictive.

 I could easily eat it every day for a year.

Yes, that’s how much I love it. 

 

KALE CHIPS


Remove the stems from a bunch of fresh kale, cut the leaves in large pieces. Wash and dry them well, a salad spinner is the best way to approach it. Add very little olive oil to the leaves, massaging them briefly. Add them to the basket of an air-fryer at 390 F, and fry until done, shaking the pan every couple of minutes.  It will take less than 10 minutes to finish. Season with salt, pepper, and spices of your choice if so desired. No air-fryer? No problem. The hot oven works the same way, only a bit slower. Also, make sure to have all leaves as a single layer. As to the seasoning, cumin and paprika go very well with kale, on my next batch I will try nutritional yeast, as I heard it gives it a very intriguing flavor. And of course, it would take the trendy quotient of this dish to the highest possible level. I don’t do trendy often. But sometimes, when that special mood strikes…

Phil went absolutely crazy for these chips. He showed up at the kitchen as I was preparing dinner, and mumbled his usual “hummm… kale.”  Not the yummy-anticipating-hummmm… it was the “how-to-escape-this-hummm….”. So yes, I was unprepared to have to fight for the last four chips sitting at the bottom of the bowl. Go figure.

 

I hope you enjoyed these four simple recipes, and give some (or all) a try, even if kale might not be your thing, or watermelon in a savory dish a bit too much of a stretch for your taste buds. Sometimes it’s fun to try something different, especially when the preparation is so simple.

 

ONE YEAR AGO: Going naked, and my husband loved it

TWO YEARS AGO: Cream Cheese Mini-Pancakes with Smoked Salmon

THREE YEARS AGO:  Star-Shaped Chocolate Brioche Bread

FOUR YEARS AGO: Blueberry-Banana Bread 

FIVE YEARS AGO: Into the Light Again

SIX YEARS AGO: Five Grain Sourdough Bread

SEVEN YEARS AGO: The Nano-Kitchen

EIGHT YEARS AGO: Kaiser Rolls

 

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A TRIO OF AIR-FRIED GOODIES

For those who follow my blog for a while, it’s obvious that I love a new gadget. In the kitchen, in the lab, I am always excited to try something new. Then comes the flip side of that coin. The after-taste of guilt after brining a new toy home. “Did I really need that?”  Next, I make solemn promises to never ever fall to temptation again (yeah, right). Lolita, our Philips air-fryer, was no exception, I went through intense mea culpa sessions every time I passed by the laundry room and saw her in all her shiny beauty sitting on the countertop. Ready and waiting. Guilty feelings are not fun, so I fight them with my best weapon: putting Lolita to work as often as possible. You know what? It seems to work. So here I am to share three guilt-removing dishes made in the air-fryer.

GOODIE #1
FRIED MANIOC ROOT, A BRAZILIAN CLASSIC

I’ve published quite a few years ago a full tutorial on how to make “mandioca frita.” You can read it here,  so that you learn how to prepare it. Please, don’t ever try to fry the root without cooking it first.

Once you got your pieces of yucca root cooked, they can sit in the fridge for a few days, or even be frozen. To cook them in the air-fryer, simply coat them with a little olive oil, season with salt, and place in the fryer at 390F for 20 minutes or so.  The time will vary depending on the size of your fries. Watch them as they start to get dark brown, then remove them and salt the pieces before enjoying them.

Just like potato fries and sweet potato fries, there will be a difference in texture, as the fried pieces will not be soaked in oil. That, of course, may turn off some traditionalists, but I find it a brilliant way to reduce the fat content still allowing us to enjoy this delicacy.

GOODIE #2
SWEET POTATO CHIPS

I’ve blogged about sweet potato chips made using the spiralizer. In this simpler version, I cut them by hand and omitted the soaking. The idea was to get them to the table as quickly as possible on a weeknight. I used a mixture of orange and white sweet potatoes, cut them more or less uniformly in 1/4 inch slices, coated them very lightly with salt and into the basket they went. Temperature was set to 390F, which is the highest setting the Philips will go to, and they took about 18 minutes to get brown, shaking the pan every once in a while.  I must say I preferred the batch made with the spiralizer, but if you need to take a simpler, faster route, these are still pretty pretty pretty good (any Curb your Enthusiasm fans out there?).

GOODIE #3
PARSNIP FRIES

These turned out excellent! The only problem with them was the amount. I ended up with a smaller portion than anticipated. It so happened that when I was peeling the parsnips, the largest of all slipped from my hand and fell on the floor. A race took place between Sally and a certain dog that attends by the name of Bogey Quit That. Against all odds, since the cook happened to be closer to the fallen root, BQT won, and thought it was super fun to grab it and run around the house with it, as fast as his powerful legs would allow. There was a bit of profanity involved, some screaming, until he finally dropped the badly mangled veggie on the second floor of our home, near the bed in a guest bedroom. Into the trash it went. Serial killer, folks. As I mentioned many times, I must have been a serial killer in a past life. Eternal karma.

But, back to the recipe. Cut the parsnips as uniformly as possible. Not an easy thing to do, those are creatures shaped in exotic ways. Coat them with a little olive oil, salt, pepper, and then add one to two teaspoons of cornmeal all over, shake gently. Any cornmeal that doesn’t stick, it’s ok, you just want a very subtle coating. Place them in the basket of the air-fryer, and set it to 360F. Cook for 10 minutes, increase the heat to 390F and cook a few more minutes, shaking the pan every once in a while. As they brown, remove them and adjust seasoning with salt if needed. Due to their shape, some bits will be more cooked than others. No big deal, it’s all good. They have this wonderful sharp taste, like fries that had a date with a lemon. Yeah, that’s about right. Love them.

We really love the air-fryer, and I have no regrets about buying it. It makes portions that are perfect for the two of us, it is not too noisy, it doesn’t smoke, it is super easy to clean, and it doesn’t require a lot of time to reach temperature. Two minutes at most, but I don’t even worry about that. I put everything inside, turn it on and add two minutes to the cooking time to compensate for the heating.

Of the three goodies, I think the parsnips were my favorite. I might try to make them in the spiralizer as chips, just for fun. We enjoyed them with a New Mexico Pork Chile, rice, and avocado slices. Simple, but very tasty dinner. Of course, a little more parsnip fries would have been nice… But life with BQT has its complexities…

 

ONE YEAR AGO: Focaccia with Grapes, Roquefort and Truffled Honey

TWO YEARS AGO: Moroccan Carrot Dip Over Cucumber Slices 

THREE YEARS AGO: White Chocolate Macadamia Nut Cookies

FOUR YEARS AGO: Cilantro-Jalapeno “Hummus”

FIVE YEARS AGO: A Moving Odyssey

EIGHT YEARS AGO:
 Shrimp Moqueca

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AIR-FRIED TOMATOES WITH HAZELNUT PESTO AND HALLOUMI CHEESE

No, no need to run away, you can make this in your oven if you do not have one of Lolita‘s sisters in your kitchen. But I am constantly finding reasons to use our air-fryer, and in this recipe it performed way beyond my expectations. The halloumi cheese turned out exactly the way we like it, with zero risk of burning as it often happens on the grill or even on a non-stick pan. You might be surprised that I would still handle hazelnuts without going into a hysterical fit, but it so happens that I had quite a bit leftover from  my 8th blog-anniversary cake.  I definitely need to use them up before they go rancid.  Come to think of it, I see a macaron blog post on the horizon… (wink, wink).

AIR-FRIED TOMATOES WITH HAZELNUT PESTO AND HALLOUMI CHEESE
(from the Bewitching Kitchen)

for the hazelnut pesto:
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup roasted hazelnuts, chopped
2 tablespoons minced parsley
1/4 teaspoon salt
ground black pepper to taste
squeeze of lemon juice
olive oil to desired consistency

2 Roma tomatoes, sliced (about 4 slices per tomato)
Halloumi cheese, cut into thin slices
basil (I used some from grocery store, processed in a little oil)
Spring mix greens
olive oil, lemon juice, salt and pepper to dress salad

Make the pesto by mixing the cheese, hazelnuts, parsley, salt and pepper in t a food processor. Process until smooth, then drizzle olive oil slowly until you reach the consistency you like, probably a little less than 1/3 cup should do it.

Lay the tomatoes on a baking dish, season lightly with salt, place a couple of teaspoons of the pesto on top, then lay a slice of halloumi cheese over the pesto.  Dab with a small amount of basil in oil. You can also use fresh basil if you prefer. Transfer the slices to the basket of the air-fryer, making sure to spray the basket with a little oil. Spray the tomato slices very lightly with olive oil, and cook at 390F for 10 to 12 minutes, until the halloumi cheese gets golden brown.  Carefully remove the slices and serve them over  Top with onion slices. Sprinkle with basil, red pepper, and sea salt. Transfer the assembled bites to the Air Fryer cooking basket. Drizzle with a nonstick cooking spray and cook for approximately 13 minutes.

Meanwhile, place the spring mix on a large serving platter, dress with olive oil and lemon juice, season to taste with salt and pepper. When the tomatoes are ready, carefully place them on top of the greens.  Serve right away.

ENJOY!

to print the recipe, click here

Comments: These would work great by themselves as an appetizer, I suppose. Now, as you can see from the composite photo above, the air-fryer does not make a huge batch of food. I could have fitted maybe two more tomato slices inside, but that would be maximum capacity. The air-fryer is really perfect for a couple, or a couple with a young kid. Teenagers could present a challenge, they tend to eat impressive amounts of food, if I remember correctly… Better enjoy the advantages of a very high metabolic rate, right?  But coming back to these cute little babies, they were delicious indeed. I think the combination of any  type of pesto with tomato and cheese is a classic, but it’s nice to have a change of pace with the halloumi instead of mozzarella. Halloumi is so assertive, it has a grown-up feel. I love it. Wish it was a bit cheaper, though.

I’ve seen recipes that use the air-fryer to “fry” a bunch of tomatoes cut in half, drizzled with olive oil, salt and pepper, and then blend them in a food processor and use as a basis for a chunky tomato sauce. Sounds pretty tasty to me, I intend to try that in the near future, but decided it was worth getting the thought out. If you try it, please let me know…

With this post, I give my first step into the 9th year of food blogging. Wow! Just wow!  Make sure to enter my giveaway in case  you missed the announcement in the previous post..

 

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ONE YEAR AGO: Red Velvet Layered Cake

TWO YEARS AGO: Lemon-Lavender Bars

THREE YEARS AGO: Quinoa Fried Rice

FOUR YEARS AGO: Carrot Flan with Greens and Lemon Vinaigrette

FIVE YEARS AGO: The Secret Recipe Club: Granola Bars

SIX YEARS AGO:  Awesome Broccolini

SEVEN YEARS AGO:  A Twist on Pesto

EIGHT YEARS AGO: Ciabatta: Judging a bread by its holes

 

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AIR-FRIED CARROTS, TWO WAYS

No air-fryer? No worries. Both recipes can be prepared without it.

Lolita, the newest member of our gadget family, has been pretty busy these days. I had only one failure: air-frying broccoli, but even that was not a major catastrophic event. It was just a bit tricky to control the cooking of the crowns. Some bits of their external surface got overcooked and ended up with a harsh texture. Maybe a lower temperature would work better. At any rate, that recipe needs tweaking before I share with you. Moving to carrots, I offer two recipes that could not be simpler. First, air-fried carrots with a touch of honey. And then, a batch of shoestring fried carrots that were pretty much inhaled by the two of us. A bit of an argument happened when two lonely strands were left in the bowl. As often happens, the tropical charm spoke louder, and they both went into my belly. Oh, well. By the way, if you don’t have an air-fryer, follow the link to the recipe as shown in The Kitchen, that calls for deep-frying. It will be a bit more caloric, but still less so than the potato version. Plus, I bet kids will love them. One efficient way to deliver veggies to picky eaters.

AIR-FRIED CARROTS WITH HONEY
(from the Bewitching Kitchen)

2 to 3 cups of carrots, cut in 1/2 inch pieces
1 tablespoon olive oil
1 tablespoon honey
tiny drizzle of soy sauce
salt and pepper to taste

Set air-fryer to 390 F.

Place the cut carrots in a bowl, add olive oil, honey and soy, toss gently to coat, trying to cover all surfaces with a bit of oil. Season carrots with salt and ground black pepper. Place in the basket of your air-fryer and cook for about 12 minutes, shaking the pan every once in a while.  Serve right away.

If you don’t have an air-fryer, roast in the oven at 420F until done.

ENJOY!

to print the recipe, click here

Comments: I’ve made these carrots three times. Compared to roasting them in the oven, I would say Lolita is faster, and also gives a different texture, quite pleasing. Leftovers were still very nice with a brief encounter with microwaves. Probably even better warmed up in a regular oven, but when lunch time comes, we opt for the simplest, fastest route to go back to work.

And now for a nice variation on shoestring potato fries. These are much lighter and surprisingly tasty!

 

SHOESTRING AIR-FRIED CARROTS
(adapted from Food TV The Kitchen)

1 bag (10 ounces) of julienned carrots (sold for cole-slaw)
1 tablespoon olive oil
salt and pepper to taste
apple cider vinegar in a spray bottle
1 teaspoon orange zest

In a medium bowl, mix the carrots with the olive oil, coating them lightly. Try to coat all pieces of carrots. Season with salt and pepper.

Place the carrots in the air-fryer set at 390F. Cook for 13 to 16 minutes, mixing them around every few minutes.

Remove when they start to get nicely brown, watch them closely because pieces might get too dark very quickly. Transfer them to a serving bowl, add orange zest, spray a little apple cider vinegar, adjust seasoning with more salt and pepper if needed. Serve right away.

ENJOY!

to print the recipe, click here

Comments: I will warn you that the air-fryer (at least the model we have) will not hold more than one 10-ounce bag of shredded carrots. And they will shrink A LOT  during frying, as the water content of carrots is pretty high. At first you will see them shrinking, shrinking, getting kind of limp. Until all the water evaporates, they won’t brown.  So you will be left with a small amount of carrots, but perfect for two.  I would say that the main concern with the air-fryer is the amount of food it can handle. For a couple with no kids, it’s a very nice gadget. If you have kids around, you might have to cook food in batches. However, my niece in Brazil has three young kids and she still loves her fryer, so take my comment with a grain of salt.

The idea of using mini-spray bottles for vinegar is pure genius! It allows you to add just a little touch on the food. You can find those for very cheap in grocery stores, sold usually in a bag together with other types of bottles for traveling. I had no use for the spray one, it was hanging around my bathroom, neglected and lonely. Well, it’s now in my pantry, ready to play!

I’ve made these carrots twice already, first time I simply shook the basket every few minutes, and did not notice that the bottom layer was getting very dark and not moving around with my delicate shaking. Second time I used tongs to move the carrot pieces more efficiently. Worked like a charm.  Of course, if you don’t have an air-fryer, you can deep fry them and they will turn out delicious. I just hate dealing with the leftover oil, and find deep-fried food a bit heavy and hard to digest. Bottom line is, Lolita is working quite nicely for us!

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