BULGUR-CARROT SALAD WITH ALMONDS AND FETA

Posted in Rice and Grains, Salads, Vegetarian-friendly, Veggies by sallybr

Yes, it is a salad, but next day I warmed it up in the microwave just briefly and wow, what a tasty side dish it became! So consider that option also, you can serve it slightly warm instead of waiting for the bulgur to get cold. Another recipe that the husband asked me to place in our regular rotation, so you know it is a keeper.

BULGUR-CARROT SALAD WITH ALMONDS AND FETA CHEESE
(from The Bewitching Kitchen)

1 cup medium-grind bulgur
1 + 1/4 cups boiling water
salt and black pepper to taste
2 cups shredded carrots
1/4 cup slivered almonds, toasted
1/3 cup crumbled feta cheese
2 tablespoons olive oil
juice of 1 large lemon
1/2 teaspoon ground cumin
chopped cilantro to serve (optional)

Place the bulgur in a medium bowl and cover with boiling water. Top with a plate or plastic wrap and let sit for 20 minutes or until liquid is absorbed. If any liquid is leftover, strain it out. Let the bulgur cool, reserve.

In a serving bowl whisk together the olive oil, lemon juice, cumin, salt and pepper. When the bulgur is ready add it to the bowl and toss together with the dressing. Add in the shredded carrots, cilantro, almonds and feta. Gently toss everything together until combined. Adjust seasoning with salt and pepper as needed, sprinkle with cilantro right before serving.

ENJOY!

to print the recipe, click here

Comments: If you are a vegetarian or need to cook for someone who is, add this recipe to your files, it is truly delicious, very filling but at the same time feels light and refreshing with all the lemon juice and the creaminess of the feta. As I mentioned, warming it up next day was perfect. The cilantro lost its freshness and vibrant color but you can always add a little more once you bring it to the table. Since we are meat lovers, I served it with grilled boneless chicken thighs, but you can go a full vegetarian path if you prefer. One final advice, do not use pre-shredded carrots, they have a nasty texture and will not behave like freshly grated. I intensely dislike grating carrots, but must admit, it is necessary in this case.

1 YEAR AGO: Sourdough Stencil Fun

2 YEARS AGO: Il Pane de Vincenza

3 YEARS AGO: Gruyere Cheese Biscuits

4 YEARS AGO: Incredibly Simple Korean Chicken Thighs

5 YEARS AGO: Zucchini with Quick-Pickled Vegetables and Peanut Sauce

6 YEARS AGO: Nha Benta (Brazilian candy)

7 YEARS AGO: The Best, The Very Best Hummus

8 YEARS AGO: Chicken Katsu

9 YEARS AGO: Whole-Lemon Marinade: Long Overdue

10 YEARS AGO: Tomato and Cucumber Salad with Almond Vinaigrette

11 YEARS AGO: Eggplant Tomato Stacks

12 YEARS AGO: The Couscous that Wasn’t

13 YEARS AGO: Apple-Cinnamon Bread

14 YEARS AGO: Blueberry Galette

15 YEARS AGO: In My Kitchen, August 2011

16 YEARS AGO: Journey to a New Home

17 YEARS AGO: Friday Night Dinner

1Aug2026

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!

1 YEAR AGO: Two Incredibly Simple Recipes

2 YEARS AGO: Fitness Post, 21day Fix

3 YEARS AGO: Going Beyond Guacamole

4 YEARS AGO: A Trio of Superstars

5 YEARS AGO: Turkey Meatloaf

6 YEARS AGO: Prue Leith’s Smoked Salmon and Beetroot Blinis

7 YEARS AGO: Mandioca Frita 101

8 YEARS AGO: White Chocolate Raspberry Dome Cake

9 YEARS AGO: Blueberry Crumble Coffee Cake

10 YEARS AGO: Pickled Red Onions

11 YEARS AGO: Strawberry Chocolate Chip Cake

12 YEARS AGO: Mini-Chocolate Cheesecake Bites

13 YEARS AGO: Whole-Wheat Spaghetti with Grated Tomato Sauce

14 YEARS AGO: A Taste of Yellow to Honor Barbara

15 YEARS AGO: Gratin of Beefsteak Tomatoes

16 YEARS AGO: Tour de France Final Stage: PARIS

17 YEARS AGO: Snickerdoodles with a Twist

8May2026

LENTIL SALAD WITH CARROTS AND CUCUMBERS

Posted in Rice and Grains, Salads, Vegetarian-friendly by sallybr

Not sure what is happening but I am getting more and more into eating lentils. I used to think they tasted a bit too “earthy” but now I find lentils, particularly the green, small ones, very delicious. This started as a salad, to be enjoyed cold, obviously. But I had leftovers for two days and on the second I warmed the lentils briefly in the microwave and served with a fried egg, for a very satisfying lunch. The carrots do not suffer from the heating, and if you keep it to a real brief passage in the microwave, the cucumber pieces will be fine. Just don’t try to make it piping hot.

LENTIL SALAD WITH CARROTS AND CUCUMBERS
(from The Bewitching Kitchen)

1 cup dried green lentils
2 fresh bay leaves
¼ cup red wine vinegar
3 tablespoons extra-virgin olive oil, plus more to taste
1 tablespoon Dijon mustard
1 tsp salt
2 teaspoons agave nectar
1 large lemon, zested and juiced
ground black pepper to taste
3 medium carrots, julienned
1 small cucumber, sliced thin

Sort through lentils, removing any small pebbles or stones, then rinse them well. Add lentils and bay leaves to a large pot and add enough water to cover by 2 inches. Bring to a boil on high then reduce heat to maintain a simmer. Cover and simmer until lentils are tender, 15 to 20 minutes. Discard the bay leaves. Drain the lentils and rinse with cold water. Line a sheet pan with a towel and pour lentils out evenly onto the pan to dry and cool.

While the lentils cook, prepare the vinaigrette: in a large bowl, combine vinegar, olive oil, mustard, agave nectar, half the lemon juice, salt and pepper. Whisk well. Stir in the carrots and cucumber to coat, then add the cooled lentils and toss again. Taste and adjust the seasonings for salt and pepper. Finish with a drizzle of olive oil, more lemon juice to taste and the lemon zest.

ENJOY!

to print the recipe, click here

Comments: This salad really benefits from a lot of acidity, so do not skimp on the vinegar and lemon juice. Make sure not to over-cook the lentils so that they retain a nice texture. Although it was lovely as a salad, I have to say I enjoyed it even more when gently warmed and served with a fried egg on top. Delicious simple lunch!

1 YEAR AGO: Thai-Style Ground Chicken with Green Beans

2 YEARS AGO: Hawaiian Bread Rolls

3 YEARS AGO: Incredibly Simple Prosciutto-Wrapped Chicken Breasts

4 YEARS AGO: Cauliflower with Sun-dried Tomatoes and Olives

5 YEARS AGO: Curry Sourdough with Sesame Seeds

6 YEARS AGO: Chocolate-Crusted Passion Fruit Tart

7 YEARS AGO: Lemony Shredded Brussels Sprouts with Almonds

8 YEAR AGO: Savory Oatmeal with Bacon and Cheddar

9 YEARS AGO: Air-Fried Carrots, Two Ways (most popular post on my blog!)

10 YEARS AGO: Five Minutes in L.I.T (a tour of our laboratory!)

11 YEARS AGO: Chicken Thighs with Artichokes and Capers

12 YEARS AGO: Pea Pancakes with Herbed Yogurt

13 YEARS AGO: Mushroom Stroganoff

14 YEARS AGO: Tomato Sourdough

15 YEARS AGO: Gamberetti con rucola e pomodori

16 YEARS AGO: Flirting with Orzo

26Apr2026

CRISPY CARROT CHIPS

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

Ready for a totally crazy recipe that seems like a disaster in the making but… it is actually pretty delicious? I cannot take any credit for it, first saw it in the fun blog Hungry Happens. I made a few adjustments and share with you my version.

CRISPY CARROT CHIPS
(adapted from Hungry Happens)

6 oz shredded parmesan cheese
3 large carrots, peeled
olive oil spray or 1 tablespoon olive oil
salt and paprika to taste

Heat your oven to 400℉. Line a half-baking sheet with parchment paper.

Sprinkle the parmesan cheese on the paper to form an even layer. Slice your carrot into medium thickness coins, around 1/8 inch thick. Place them on top of the parmesan cheese to form a uniform layer. It is best if they touch and you have just a little space between the pieces. LIGHTLY brush the tops with olive oil (or use olive spray, see my comments) and season with salt and paprika to taste. Bake for 20 minutes or until the edges are mostly brown and the middle is golden brown. Allow to cool for a few minutes and tear into chips using scissors.

ENJOY!

to print the recipe, click here

Comments: In our grocery store, we find pre-shredded Parmigiano cheese in 6 oz bags, so that’s what I opted to use in this recipe. But let me advise you to grate your own instead, which is not that hard and as Eha mentioned in her comment, a healthier option! Do as I say, not as I did….. In the original Hungry Happens version, she brushes the top of the carrots with olive oil and I thought it would be too much work, so I used a spray. I now believe that it might be best either to do as she recommended, or lightly spraying the slices of carrots before laying them on the cheese layer. Spraying the olive oil all over made the cheese component a bit greasy. So consider that. I will be making it again, but was so excited about this recipe, I decided to share it right away.

The cheese layer, if left unprotected by carrots, will darken quickly. Use as many carrots as you can to cover it all to the edges. I used scissors to cut the “chips” and like the way that looked. Super unusual recipe indeed, but I am sold! We had it alongside grilled salmon, courtesy of the husband, and steamed broccoli. Now, do you want to know something truly amazing? Leftovers were great enjoyed FROM THE FRIDGE, standing up. I am not even remotely ashamed.

1 YEAR AGO: Peanut Butter Energy Bars

2 YEARS AGO: Cocoa-Lattice Sourdough

3 YEARS AGO: Pistachio Sugar Cookies, the Uzbek Way

4 YEARS AGO: Carrots and Zucchini Stir-Fry with Peanut Sauce

5 YEARS AGO: Cookie Therapy, Anyone?

6 YEARS AGO: The Quasi-Vegan Quiche

7 YEARS AGO: Not Quite Moqueca

8 YEARS AGO: Roasted Butternut Squash with Cashew Nuts

9 YEARS AGO: Mississippi Roast and the Open Mind

10 YEARS AGO: Walnut-Raisin Bran Muffins

11 YEARS AGO: A Star is Born!

12 YEARS AGO: Chestnut Flour Sourdough Bread

13 YEARS AGO: Kinpira Gobo and Japanese Home Cooking

14 YEARS AGO: Walnut Sourdough

15 YEARS AGO: Thai Chicken Curry

16 YEARS AGO: Zen and the art of risotto

28May2024

INCREDIBLY EASY TIMES TWO – MAY 2024

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

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.