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…
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.
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.
I consider this a work in progress… This was my second attempt, the first was quite catastrophic, if I am to be honest. The recipe, as well as a very detailed video, is available at Naturally Nidhi, a blog I love and always teases me into expanding my cooking horizons. You will need millet flour, and a special skillet - tava is the real thing – but I used a non-stick crepe pan. I loved the flavor and the texture, even if my dosa did not look nearly as perfect and gorgeous as Nidhi’s.
1/2 cup bajra (pearl millet) flour 1/2 cup water Batter: 1/2 carrot , grated 1 tbsp cilantro , finely chopped 1 green chili , finely chopped 1/4 tsp cumin seeds 1/2 tsp salt , adjust to taste 1 cup water oil or ghee to drizzle over the dosas while cooking
Mix together the bajra flour and 1/2 cup water. Let this rest covered on the countertop for about an hour. This will help the bajra flour soak up the water and ensure the dosa doesn’t have any cracks. Once soaked, add in the remaining water, vegetables, and spices. Mix well. The consistency of the batter should be thin and runny. Make sure you only add the salt once you’re ready to make the dosas. Heat a nonstick pan until it is very hot. To check if the temperature is right, sprinkle some water on it and it should sizzle immediately.
Wipe off the water from the tava or crepe pan. Stir the dosa batter to ensure it doesn’t settle, make sure to do this everytime before you transfer it to the pan. Pour about 1/4 cup of the water in a circular motion from about 8 inches above the surface of the pan. You should immediately see a net shape form. If there’s large holes, you can pour a little extra batter to fill the big gaps.
Turn the gas to medium-low flame, pour a tsp of oil or ghee over the dosa, and be patient as you let it become golden brown and crisp. Once you see brown spots on the top of the netting, the dosa is ready. Carefully scrape it from all sides and fold gently.
Comments: I first made it with Bob Mill’s millet flour, and that did not work very well, so I tried it again with a different type of flour and had better results. I ordered it here. The pan needs to be very hot when you first add the watery batter, but then, if you are using a crepe pan, make sure to reduce the heat and be patient. Cook it until it is looking dry all the way from edges to center. That will ensure the dosa won’t be doughy and uncooked in the center. And it will fold nicely when you use a spatula to do so. I feel that I need to practice more, but I am a lot more confident after my first failed attempt. Make sure to watch Nidhi’s video that shows exactly how to pour the batter, so that you get a lacy pattern as it cooks. It is not easy to cook something you’ve never had and that is also quite different from the food you grew up with. But I love the challenge!
Make sure to visit Nidhi’s blog, it is a fascinating source of recipes and information…
It is not that common for me to rave about a soup, but this one leaves me no other option. Absolutely delicious, super simple to prepare, just a few ingredients give it a lift from the humble to extraordinary. I modified it quite a bit to accommodate food sensitivities, but whatever you do, do not change the almond topping. Tamari-Roasted Almonds. Superb!
THAI CARROT AND SWEET POTATO SOUP WITH TAMARI-ROASTED ALMONDS (adapted from cookieandkate)
2 tablespoons olive oil 3 ribs celery, diced 1 tablespoon minced fresh ginger 1 tablespoon red curry paste 4 cups low-sodium vegetable broth ¼ cup raw almond butter 3 cups diced peeled carrots 3 cups diced peeled sweet potatoes 1 teaspoon fine-grain sea salt Freshly ground black pepper 1/2 cup raw almonds, finely chopped 1 heaping tablespoon tamari Fresh lime juice
Make the roasted almonds. Heat oven to 325F. Mix almonds with tamari, spread over a small baking sheet covered with aluminum foil. Roast for 10 to 12 minutes, until fragrant and starting to get some color. Reserve.
To make the soup: In a large pot, heat the olive oil over medium heat. Add the celery and ginger and sauté for a couple of minutes, until fragrant. Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.
Bring the soup to a simmer and cook for 20 to 30 minutes (depending on how small you cut your pieces), until the vegetables are fork-tender. Transfer the soup to a blender (a Vitamix would be awesome here), and blend in batches until super smooth. If too thick, add more vegetable broth or water. Transfer the soup back to the pot and reheat if necessary.
Serve the soup with some almonds on top and squeeze a little fresh lime.
Comments: This is a vegan soup, so if you need to entertain someone who follows this type of nutrition, this would be an excellent choice. Hearty, flavorful, satisfying, perfect in taste and texture. As the weather cools down, soup becomes more and more attractive. We enjoyed it with sourdough bread, a little ham and a fried egg, so let’s say it was not even close to vegan by the time we were done… I highly recommend that you incorporate the tamari-roasted almonds in your cooking, it would go well with many different soups, salads, and even pasta.
Hawaij (or Hawaj) is a spice mixture from Yemen that came to my attention very recently. I ordered a bottle, as you can see in my previous In My Kitchen post, and put it to use. Here you have three ideas, a sourdough, a tahdig type rice, and a delicious carrot cake with cream cheese topping, super easy to make. I have a soft spot for spice mixtures. I know that I could make my own version but I love the convenience of opening the bottle and having it ready to go. This mix of flavors is right up my alley! Read more about it here.
. HAWAIJ SOURDOUGH (from the Bewitching Kitchen)
365g water 75g sourdough starter at 100% hydration 470g white bread flour 30g spelt flour 1 tsp Hawaij spice mix 10g 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 two types of flour, Hawaij mix, and salt. Turn the mixer on with the hook attachment and knead the dough for 4 minutes at low-speed all the time. You will notice the dough will gain quite a bit of structure even with just 4 minutes in the mixer. 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, heat the oven to 450F.
Invert the dough on a piece of parchment paper and score with a pattern with a new razor blade.
Bake at 450F for 5 minutes, quickly remove the bread from the oven, and slash it with the blade just where you want the bread to open. Cover the bread with the lid, place back in the oven for 30 minutes, uncover and bake for 15 more minutes. Cool completely over a rack before slicing.
Comments: I really love the way the bread opens up with the second slashing once the dough has been in the oven for 5 to 7 minutes, not longer. It is a bit tricky to open the pan and do the second scoring, but totally worth it. Just be careful not to burn yourself. I’ve seen this tip on several IG posts and I am quite fond of it now. Whenever you want to coach your bread to open in a specific spot to preserve your design, think about incorporating this step in your baking.
. QUICK BROWN RICE TAHDIG WITH HAWAIJ SPICE (from the Bewitching Kitchen)
1 cup brown rice 3 cups lightly salted water 1/3 cup full-fat yogurt 1/4 tsp salt 1/2 tsp Hawaij mix drizzle of olive oil
Mix the yogurt with the salt and Hawaij mix. Reserve.
Cook the rice for 20 minutes in salted boiling water and immediately drain and rinse with cold water to stop cooking. Rice and yogurt mixture can sit separately for a couple of hours before continuing.
Mix the rice with the yogurt. Heat a 10-inch non-stick skillet and add olive oil, swirling around the whole surface. When the oil starts to get hot, add the rice-yogurt mixture and spread it all over the pan, smoothing the surface with a silicon spoon. Cover the rice with a paper towel moistened with water, then place a lid. Don’t worry if the lid is not totally tight.
Place on a low-burner for exactly 30 minutes. At the end of 30 minutes check to see if the bottom is golden, if not, increase the heat lightly and remove the lid. Leave it for a minute or two, should be enough to make a nice crust at the bottom. Carefully place a platter on top and invert the rice on it. Cut in wedges to serve.
Comments: We love this quick version of tahdig made with brown rice instead of white. You will probably have to tweak the time to first parboil the rice a bit depending on the brand you use, but it is truly delicious. Again, not the most authentic version of tahdig out there, but we are hooked. I probably make it once a week ever since I first blogged about it (click here for flashback).
CARROT CAKE BARS WITH HAWAIJ MIX (adapted from Averie Cooks)
1/2 cup unsalted butter, melted 1 large egg 1 cup brown sugar, packed 1 teaspoon cinnamon 1 teaspoon Hawaij spice mix 1 teaspoon vanilla extract 1 cup all-purpose flour 1/2 teaspoon salt 1 cup grated carrots, loosely packed 4 ounces brick-style cream cheese, softened to room temp 1 egg yolk 1/4 cup granulated sugar
Heat oven to 350F, line an 8×8-inch pan with parchment paper, and spray with cooking spray.
To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute. Allow the melted butter to cool slightly, then whisk in the egg, brown sugar, spices, and vanilla. Once it is all smooth, add the flour and salt, mixing gently. Add the carrots, fold them in, then pour the batter into the prepared pan. Smooth the top with a spatula.
Prepare the topping: into a medium bowl, add the cream cheese, egg, sugar, and beat on high with a handheld electric mixer until smooth and fluffy, about 4 minutes. Turn the cream cheese out over the carrot batter using the blade of a butter knife or the tip of a spatula, and lightly swirl the cream cheese into the carrot batter. Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool, uncovered in the pan, at room temp, for at least 2 hours (overnight is preferred) before slicing and serving.
Comments: These bars/blondies were a huge hit with our colleagues from the department, and I got a few emails of praise for them. They are not too sweet and the spice mixture goes perfectly with the carrot and cream cheese topping. I highly recommend you give them a try!
So that closes my first series of recipes using Hawaij. I do hope you’ve found something to inspire you!
Cucumber might be one of the most under-appreciated veggies, at least in our kitchen. I love raita, but rarely make it. At the grocery store, I grab every single veggie before inviting a cucumber into my shopping bag. But in the past couple of weeks I’ve been on a cucumber obsession, so today I share two recipes that will be part of our regular rotation from now on.
CUCUMBER & CRISPY CHICKPEAS WITH AVOCADO DRESSING
CUCUMBER AND CHICKPEA SALAD WITH AVOCADO DRESSING (adapted from Minimalist Baker)
for crispy chickpeas: 1 can chickpeas, drained and rinsed 1/2 tsp paprika salt and pepper to taste spray of olive oil if using air-fryer, 1 tablespoon olive oil if baking
for salad: 2 large cucumbers, peeled in strips, seeds removed, sliced thin 1 avocado, mashed 2 Tbsp olive oil 2 Tbsp white balsamic vinegar squirt of lemon juice 1/4 tsp each sea salt and black pepper 1/4 cup freshly chopped mint 1/4 cup freshly chopped dill
Make crispy chickpeas. Best way is with air-fryer. Spray with olive oil, season with paprika, salt and pepper, and cook for about 15 minutes in the highest temperature your fryer allows. Reserve.
When ready to make the salad, mash the avocado in a large bowl, squirt some lemon juice oven, then the olive oil, balsamic and the herbs. Season with salt. Mash it all well together. Add the slices of cucumber, toss with the creamy avocado dressing. Add the crispy chickpeas and serve.
This salad took Phil and I into a state of awe. I have a great friend who always says that food bloggers tend to use too many superlatives to describe their food, and I agree that can be annoying. But please allow me to say, this is an outstanding little salad, in which every ingredient works perfectly. Creamy, refreshing, hearty, we had zero leftovers. A moment of silence for my lunch next day, in which this salad was just a memory.
Moving on to version #2…
CUCUMBER & SHAVED CARROT SALAD WITH YOGURT-DILL DRESSING
CUCUMBER AND SHAVED CARROT SALAD WITH YOGURT-DILL DRESSING (from The Bewitching Kitchen)
2 cucumbers, peeled in strips, seeds removed, sliced very thin 1 tablespoon salt 1 large carrot, shaved in a box grater 1/2 cup full-fat yogurt 1 tablespoon olive oil 1 tablespoon white wine vinegar 1 tsp agave nectar fresh dill to taste, minced salt and pepper to taste
Place the slices of cucumber in a colander, add the salt and let it sit for 30 minutes. Lighty rinse the slices, and dry them on a paper towel.
Make the dressing by mixing yogurt, olive oil, vinegar, agave nectar, dill and spices. Whisk well. Add the dressing to the slices of cucumber, incorporate the grated carrot. Leave the salad in the fridge for about 20 minutes before serving.
Comments: I took two different approaches to the cucumber. In the first recipe I used them straight after slicing, whereas I salted them in the second version. As expected, in the salted version the cucumber had a slightly more tender texture. We loved them both ways, so if you are in a hurry, skip the salting in version #2, as it won’t compromise the outcome.
Both salads ended up as the star in our dinner, I highly recommend you consider increasing your consumption of cucumber, if you are also part of the team that keeps forgetting all about them…
Bewitching Kitchen 