Category Archives: Incredibly simple

INCREDIBLY EASY TIMES TWO – MAY 2024

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

I realize that many recipes in the Incredibly Easy folder rely on the air-fryer. What can I say? That is one gadget that makes life easier. Today I share one recipe for carrots and one for eggplant that surpassed my expectations because both were so simple and delivered so much flavor. If you don’t have an air-fryer, you can still make them, but it will be a matter of adjusting oven temperature, size of baking sheet, how often to move things around… all doable, but I cannot quite give you the precise method.

AIR-FRIED CARROTS WITH ORANGE AND CARDAMON
(from The Bewitching Kitchen)

5 medium carrots, peeled, cut in half crosswise, then in half lengthwise
1 tablespoon butter, melted
drizzle of olive oil
salt and pepper to taste
2 tablespoons orange juice (I used blood orange)
drizzle of agave nectar
1/4 tsp ground cardamon

Melt the butter, add the drizzle of olive oil, and al other ingredients. Whisk well. Pour the mixture over the carrots, move them to coat as thoroughly as possible, immediately add to the air-fryer set at 400F or as high as your machine will go.

Cook for about 12 minutes, shaking the pan every once in a while. When they get nicely brown at the edges and cooked through (test with a fork), serve and…

ENJOY!

to print the recipe, click here



Comments: I normally avoid cooking with butter, but the small amount used here made it really nice. I have made it exclusively with olive oil and it is still good but I believe the water in the butter helps tenderizing the carrot and contributes for better texture. Whenever I use the air-fryer, I don’t worry too much about timing the end of cooking time with serving the meal, especially if I am cooking other things. I cook until ready, turn the machine off. When we are about to eat, I turn it on for 1 minute. Works like a charm!

AIR-FRIED EGGPLANT BITES
(inspired by my niece’s Raquel)

1 eggplant, large, cut in small cubes, no need to peel
olive oil to coat
drizzle of balsamic vinegar
salt and pepper to taste

Coat the eggplant cubes with olive oil, no need to use a heavy hand. Add the balsamic, season with salt and pepper.

Transfer to the basket of the air-fryer and cook at 400F until done.

ENJOY!

to print the recipe, click here

Comments: The eggplant bites can be used in so many ways! Added to salads, pasta sauces, enjoyed as a simple side dish, incorporated in food bowls with an Asian flair. A squeeze of lemon juice right before serving, while still warm, is a nice touch too. Keep that in mind. I tell you one thing, the air-fryer is a great addition to any kitchen.

ONE YEAR AGO: Lobster Risotto with Mushrooms and Tarragon

TWO YEARS AGO: Air-Fried Cauliflower with Pomegranate Seeds and Tahini Sauce

THREE YEARS AGO: Pistachio-Rose Donuts

FOUR YEARS AGO: Smoked Chocolate Macarons

FIVE YEARS AGO: Chocolate Celebration Cake

SIX YEARS AGO: Incredibly Simple Times Four, May 2018

SEVEN YEARS AGO: Tangential Quiche with Asparagus and Fennel

EIGHT YEARS AGO: Fakebouleh

NINE YEARS AGO: Yellow Squash Soup

TEN YEARS AGO: Grilled Chicken with Tamarind and Coconut Glaze

ELEVEN YEARS AGO: Chicken-Apricot Skewers

TWELVE YEARS AGO:Asparagus Quiche

THIRTEEN YEARS AGO: Two-stage Pea and Prosciutto Risotto

FOURTEEN YEARS AGO: Mellow Bakers: Corn Bread


INCREDIBLY SIMPLE: AIR-FRIED SALMON BITES

Posted in Air-Frying, Incredibly simple, Seafood by

Normally, when I share a recipe that uses the air-fryer, I offer alternative ways to make it, in case you do not own one. For this recipe, however, I have to say that the air-fryer method is a must. You simply cannot get the same results without it. Credit for finding the basic method goes to the husband. He often finds things for me to try and his intuition is pretty awesome. All recipes he picks turn out excellent. This was the most recent example.


AIR-FRIED SALMON BITES
(adapted from Wholesome Yum)

24 oz salmon fillets (cut into 1-inch pieces)
3/4 tsp salt
1/4 tsp black pepper
3 tbsp honey
2 tbsp tamari sauce (or soy sauce, but reduce the salt slightly)
1 tbsp olive oil
1/2 tsp hot paprika

In a large bowl, whisk together the honey, tamari, paprika, salt, and pepper. Add the salmon pieces to the bowl and mix well to coat. Marinate for 1 hour. When time is up, turn the salmon pieces in the marinade again to coat well.

Turn the fryer to 400 degrees F. Place the salmon bites in the air fryer basket in a single layer, with some space between the pieces. Air fry for about 7 minutes, check the cooking by removing a piece and cutting through it. It should flake easily and the internal temperature should be around 140F.

ENJOY!

to print the recipe, click here

Comments: This was soooo easy and soooo delicious! Plus, contrary to baking in the oven or using the stovetop, there was NO smell. Not sure how that magic works but I am sold. We only cook salmon by grilling it outside, as I have a serious problem with smells that linger in the kitchen. This was a winner in that aspect.

The meat flakes beautifully, and the marinade was perfect with it. A little sweet, a little spicy… I intend to play with different flavors soon, but the basic approach will be unchanged. I urge you to give this a try. If you are into bowls, Oriental style, this would be a great way to deal with the protein component.

ONE YEAR AGO: Chocolate-Covered Oreos

TWO YEARS AGO: Pan-Steamed Broccoli with Miso Vinaigrette

THREE YEARS AGO: Cookies and Rubber Stamps

FOUR YEARS AGO: Macarons for all Seasons and Reasons

FIVE YEARS AGO: Lentils and Radicchio? Yes, please!

SIX YEAR AGO: Tres Leches Cake

SEVEN YEARS AGO: The Joys of Grating Squash

EIGHT YEARS AGO: Auberge-Pecan Walnut Bread

NINE YEARS AGO: Gluten-free and Vegan Raspberry Bars

TEN YEARS AGO: Lasserre, a French Classic

ELEVEN YEARS AGO: Sourdough Bread with Walnuts and Dates

TWELVE YEARS AGO: Braised Brisket with Bourbon-Apricot Glaze

THIRTEEN YEARS AGO: The Real Vodka Sauce

FOURTEEN YEARS AGO: Pork Tenderloin and Blue Cheese

INCREDIBLY SIMPLE TIMES FOUR

Posted in Air-Frying, Appetizers, Incredibly simple, Vegetarian-friendly, Veggies by

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It’s been quite a long time since I shared recipes that are so easy, it’s hard to call them as such. Come to think of it, my most recent post in this series was from May last year (check it out here). So, without further ado, let’s get this ball rolling!

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APPLE-PROSCIUTTO APPETIZER

Get some apples, cut them in wedges, any thickness you like. Sit the slices over a couple of crisp Romaine lettuce leaves cut the same size as the apples. Place a slice of cheese on the other side, roll it all together with prosciutto. Sit on a serving plate and drizzle balsamic vinegar reduction (store-bought is totally fine).

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AIR-FRIED BRUSSELS SPROUTS

Use small sprouts, if you can find them. Cut them in half. Place them in a bowl with very hot water for 10 minutes. Drain. Coat them lightly with olive oil, season with salt and pepper. Air-fry at the highest temperature your fryer goes, until golden brown. Probably 15 to 20 minutes. Shake them around every once in a while. I drizzled a little balsamic reduction when I served them. Love that ingredient so much… If you don’t have an air-fryer, simply use your oven at 420F.

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YUKON GOLD ROAST POTATOES

Cut each potato in half. Place them in cold salted water and boil gently for 12 minutes. Drain. Drizzle olive oil over a baking sheet that can hold them in one single layer, covered with aluminum foil (non-stick foil works great). Place them cut side down, season lightly with salt and herbes de Provence. Roast them at 420F without moving them for 20 minutes, then flip them around and roast for 5 to 10 minutes more.

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ZA’ATAR AIR-FRIED EGGPLANT

I don’t bother salting eggplant anymore, but you can if you prefer. Cut the eggplant in half, score it with a sharp knife in a diamond pattern to expose the flesh. Mix a little olive oil with lemon juice, salt and za’atar. Brush all over the surface, then air-fry at 385F for 25 minutes, until the flesh is cooked, test with a fork. 

I hope you enjoyed this small collection of super easy recipes. The apple appetizer is really delicious, I was inspired by a recent show from Molly Yeh (Girl Meets Farm) to make them. Normally I am not too fond of prosciutto without cooking it (like on pizza), but in that recipe it worked nicely with the apples providing nice texture.

ONE YEAR AGO: Zucchini-Prosciuto Parcels

TWO YEARS AGO: Double Peanut Sourdough Loaf

THREE YEARS AGO: Fennel-Rubbed Shrimp in Light Coconut Sauce

FOUR YEARS AGO: Puff Bread Balls, Two Salads and a Cookbook Review

FIVE YEARS AGO: Pistachio-Caramel and Apple Mousse Cakes

SIX YEARS AGO: La Couronne Bordelaise

SEVEN YEARS AGO: A Special Birthday Dinner

EIGHT YEARS AGO: Duck Confit for a Special Occasion

NINE YEARS AGO: Tuscan Grilled Chicken and Sausage Skewers

TEN YEARS AGO: Celebrate Wednesday with Pork Tenderloin & Apples

ELEVEN YEARS AGO: Salmon Wellington

TWELVE YEARS AGO: The Green Chip Alternative

THIRTEEN YEARS AGO: Weekend Pita Project

FOURTEEN YEARS AGO: Let it snow, let it snow, eggs in snow

INCREDIBLY SIMPLE TIMES THREE

Posted in Incredibly simple, Side dishes, Vegetarian-friendly, Veggies by

It’s been a few months since I blogged on super simple stuff, so here I am… I will start with a pretty unusual and kind of cute take on the humble broccoli. I am sure you are familiar with smashed potatoes, but in this version, broccoli is the one getting smashed and baked. Delicious, and oh so simple!

SMASHED BROCCOLI

Here’s what you do: cook broccoli florets – as many as will fit in a baking sheet – until just tender, don’t let it get all mushy. Drain, run through very cold water to stop the cooking. Add the pieces to a parchment-lined baking sheet, smash them flat with the bottom of a measuring cup, drizzle a good amount of olive oil, salt and pepper and a bit of cheese on top. You can load it with cheese if you want, or use restraint like we did. You can use mozzarella, Gruyere, Mexican cheese, whatever you feel like. Bake at 425F until the cheese is melted, bubbly, getting dark on the edges. ENJOY!

Inspiration for this recipe came from an Instagram post that my friend Elaine shared with me. You can find it here. She goes heavily on the cheese, and next time I might do the same, at least in some pieces. Mouth-watering stuff!

BUTTERNUT SQUASH SLICES

Usually I resort to bags of cut butternut squash because I despise having to prep it myself. However, recently I used this trick that is a game changer: microwave the butternut squash for 4 minutes. No need to poke holes, nothing. Just microwave, allow it to cool a bit until you can handle it, and it will peel like a dream! Then just slice it, coat the slices with olive oil, add salt and pepper, and roast or air-fry it.


If you find a butternut squash with super long neck, go for it. More slices for you!

BRITISH-STYLE JACKED POTATOES

Phil and I make these ALL THE TIME. I was sure it was on the blog already, then he asked me for the link to send to a friend and I had one of those big “palm-to-forehead” moments. No blog post to be found. Better late than never, here’s what you do: get very large Russet potatoes, wash, scrub them and make two deep cuts in a cross. Season lightly with salt. Place in a 400F oven for TWO HOURS. That is it. Ten minutes before the two hours are up, go with a knife and cut the cross slits a little deeper, squeeze the potatoes (wearing gloves) to open the flesh a bit. Drizzle a touch of olive oil and bake for the additional ten minutes or until they start to get all golden. DONE. You can eat the skin and all, it will be crunchy, the flesh very smooth and flavorful. You can read all the details about it here.

I hope you give these simple recipes a try. Sometimes simple is all you need…

ONE YEAR AGO: Chile Rellenos

TWO YEARS AGO: Vietnamese “Pizza”

THREE YEARS AGO:  Chocolate Bonbons with Mango-Ganache Filling

FOUR YEARS AGO:  Giant Cookie Meets Mousse

FIVE YEARS AGO: The Brazilian Battenberg

SIX YEARS AGO: Salzburg Sourdough

SEVEN YEARS AGO: If I had One Hour

EIGHT YEARS AGO: Apple Cinnamon Oatmeal Cake

NINE YEARS AGO: Sourdough Rye Bread with Flaxseeds and Oats

TEN YEARS AGO: Apricot-Raspberry Sorbet: A farewell to Summer

ELEVEN YEARS AGO: Marcela’s Salpicon

TWELVE YEARS AGO: Pork Kebabs

THIRTEEN YEARS AGO: Fondant au Chocolat

FOURTEEN YEARS AGO: Got Spinach? Have a salad!

INCREDIBLY SIMPLE APPLE CARPACCIO

Posted in Desserts, Desserts, Sweets, Incredibly simple by

I love to bake but we rarely have dessert at home. Only dinner parties will find us enjoying sweets after a meal. Still, when it is your perfect match’s Birthday, it is nice to close the meal with some sweetness. We wanted something light, no heavy laminated dough, no cake, no pie. I stumbled on this recipe by accident, simplified it quite a bit and we absolutely loved it! At the end of the post, I will give you a suggestion to turn it into a verrine, in case you do not want to go through the trouble of slicing the apples so thin.

APPLE CARPACCIO
(from the Bewitching Kitchen)

1 apple (I used honey crisp)
1/3 cup pistachios, toasted
1/2 cup full-fat yogurt
honey to taste
1/3 cup pomegranate seeds
lemon juice

Cut the pistachios in small pieces, mix half with the yogurt, add honey to taste. Reserve the remaining pistachios.

Quarter the apple, core it, but do not peel it. Slice it super thin, ideally using a mandolin. Spread the slices over a plate, squirt lemon juice all over.

Place a dollop of yogurt in the center of the slices, top with pomegranate seeds and reserved pistachios. Drizzle with a little bit of honey and serve.

ENJOY!

to print the recipe, click here

Comments: This was delicious, refreshing and light. I highly recommend it if you want to serve dessert but keep it on the light side. If you don’t own a mandolin and don’t want to go through the effort of cutting the apples by hand, dice the fruit and layer on a little glass. A layer of apple, some lemon juice, yogurt-pistachio layer, more apple, and top with the yogurt mix, finishing with pistachios, pomegranate seeds and a drizzle of honey. It will be a different serving style, but equally delicious.

ONE YEAR AGO: Chocolate-Cherry Miroir Cake, A Vegan Showstopper

TWO YEARS AGO: Bee Happy Honey Macarons

THREE YEARS AGO: Episode 7 of Great American Baking Show, Canapes, Opera Cake and Running out of Gas

FOUR YEARS AGO: Raspberry Ganache Macarons

FIVE YEARS AGO: Pain au Chocolat

SIX YEARS AGO: Two Unusual Takes on Roasted Veggies

SEVEN YEARS AGO: Kadoo Boranee: Butternut Squash Perfection

EIGHT YEARS AGO: Creamy Broccoli Soup with Toasted Almonds

NINE YEARS AGO: Fennel and Cheddar Cheese Crackers

TEN YEARS AGO: A Festive Pomegranate Dessert

ELEVEN YEARS AGO: My First Award!

TWELVE YEARS AGO: A Message from WordPress

THIRTEEN YEARS AGO: Turkish Chicken Kebabs