AIR FRYER ROAST VEGETABLES

 

We were pleasantly surprised how delicious these roasted vegetables turned out.  Here we used a combination of cut potatoes, carrots, a few thick slices of zucchini and a couple of strips of red pepper.  They have a nice browning on the outside but tender inside.

For this dish you will want the potatoes and carrots roughly the same thickness in size.  The zucchini we left on the thick side as they will cook a bit quicker.

Once the vegetables are cut add to a bowl, with a lite drizzle of extra virgin olive oil, salt and fresh cracked pepper, and a good squeeze of fresh lemon juice.  Toss well.  Preheat the Air Fryer to 400 degrees for 5 minutes.  Add vegetables to the basket spreading out.  Cook for 15-17 minutes in total, shaking the basket every 5 minutes.  Serve along side any main dish.

 

We love our vegetable side dishes in this household, so why not make them a bit extra special?  Easily done and so tasty.

3/4 cup chicken stock

1 cup frozen organic corn kernals

1/2 a large shallot finely diced

1/2 a large celery stalk leaves included, finely diced

2 large crimini mushrooms chopped

1 Tbsp. butter

1 tsp. season blend: Mix up:   1 Tblsp. garlic powder, 1 Tblsp. paprika, 1 Tblsp. ground celery seed, 1 Tbsp. Mrs. Dash Lemon Pepper, 1 tsp. salt, 3 grinds of fresh cracked pepper

1/2 tsp. dry sage

2 1/2 tsp. potato starch

Begin by steaming the corn in the chicken stock for 5 min. then remove from heat and set aside.  Heat up a pan with the butter on low heat.  Once heated add in the other ingredients except for the potato starch and season blend.  Saute on low for 6 min.  Sprinkle in the season blend and potato starch continue to saute for 2 min.

Slowly pour in the stock from the corn whisking well, then add in the corn and remaining stock.

Season with extra salt and pepper to taste and simmer on minimum for 15 min. stirring throughout...it will reduce to a nice sauce.  Serve along any main dish.

We have been using our new Air fryer a few times a week - and we love it.  Such simple and quick and easy dishes whether a main dish or side - they are delicious.  Plus...just 1 tsp. of oil...how great is that?

4-5  potatoes (we use German Butter Potatoes)  well scrubbed and sliced in half

Season blend of choice, we used this one (with added a sprinkle of Greek Oregano)

1 tsp. Extra Virgin Olive Oil

Salt and pepper to taste

Add the potatoes to a bowl with the EVOO, and your choice of season blend, salt and pepper.  Toss well to coat.  Preheat the air fryer at 375 for 5 min.  Add the seasoned potatoes to the basket and cook 15 minutes, shaking the basket half way through.  Depending on how big your potato halves are you may need to give an extra few minutes cooking time.  Serve along side any main dish - breakfast, lunch or dinner.

 

 

This was an easy tasty salad - a perfect side dish to any summer meal.  This recipe was great for 2 for a couple of days, but can easily be doubled.  Might be the simplest salad there is!  Fresh green beans are a must for this recipe, and any good quality store bought pickled beets will work nicely.

2 cups green beans ends trimmed cut in half

1 cup pickled beets, chopped

1 round wedge of red onion - rinse well in cold water, then slice into 1 inch lengths

juice of a small lemon wedge

2 Tblsp. Extra Virgin Olive Oil

Salt and Pepper to taste

Crumbled feta cheese

Bring a pot of water to a high boil.  Have an ice water bath ready.  Add the beans to the boiling water, and once back to a high boil, blanch the beans for 1.5 minutes, lid on medium high, drain and put into the ice bath to stop the cooking, and once cool, drain and place onto a paper towel.

Add to a bowl with the pickled beets, red onion, juice of the lemon, EVOO,  salt and pepper.  Mix well and add crumbled feta cheese.  Serve along side any main dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

Yes - an all Vegan Potato Salad that was surprisingly delicious!  We had tried this at a local deli and I thought I would give it a try at home, never believing potato salad could taste this good with Vegan mayonnaise.  Simple to make and with a creamy texture just like the potato salad with eggs.

1.5 lb. summer new potatoes

1/4 cup green onion, chopped

1/4 cup diced celery

3 Tblsp. finely diced red pepper

1 small finely diced sweet gherkin pickle

Dressing:

1/2 - 2/3 cup Vegan Mayonnaise (based on taste)

2 tsp. Dijon Mustard

1-2 tsp. fresh lemon juice

1 tsp. garlic powder

1 tsp. paprika

salt and fresh cracked pepper to taste

Cook the potatoes in salted water until fork tender.  Drain and allow to cool.  Once cooled, take off any extra peel, and cut into chunks.  Add to a bowl with the green onions, gherkin pickle, celery, and red pepper - season with salt and pepper.

Mix up the dressing and add to the potato mixture, gently stirring to combine.  Check for seasonings and adjust if necessary.  A great summer side dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

This was a quick and easy marinated beet salad - cooking was the only lengthy process.  Rather than steaming up beets for a side dish,  I thought I would make this simple marinade and turn it into a salad.  This is also delicious on top of a garden salad.

In this dish I used 3 medium sized beets - but you could certainly increase all the amounts here to have the next day or to serve a crowd.  This is best made early in the day and refrigerated 4-6 hours so the flavors develop.

3 medium sized beets, red stocks trimmed off, then wash well leaving the skin on and the beets whole

2 sliced "rounds" of red onion, rinse well in cold water, then slice to 1 1/2 inch pieces

1 Tblsp. Apple Cider Vinegar

3 Tblsp. Extra Virgin Olive Oil

2 Tblsp. reserved beet water

salt to taste.

Add the clean beets to a pot and cover well with water.  Bring to a boil, then turn down to medium, lid cracked slightly.  Cook 45 min. or longer until tender.  Reserve 2 Tblsp. of the beet water and place into a bowl.  Once the beets have cooled, take off the peels, and cut into even sized chunks.

Rinse the red onion well under cold water, then slice into 1 1/2 inch slices.  Add the beets and onions to a bowl.

In the bowl with the beet water, add the EVOO, Apple Cider vinegar and salt whisking well.  Pour over the beets and red onion mixing well.

Refrigerate 4-6 hours before serving as a side dish or on top of a garden salad.  After this post a new VEGAN POTATO SALAD THAT IS YUMMY!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

We have been in a heat wave...very unusual for our area.  We ended up the first day BBQ'ing chicken and hence the above salad to accompany it.  To nite we will thankfully be having cold leftovers.  So, this all dressed potato salad is yummy served warm or cold.

1 1/2 - 2 lbs. new potatoes (scrub well, chop, and cook till fork tender)

2 large green onions, finely chopped

1 tsp. dried dill

1 tsp. garlic powder

salt and pepper to taste

1 1/2 tsp mustard Dijon is best but here I used regular which was good too

2 Tblsp. Wine Vinegar (mine looks more rose colored so white or red should be fine)

3 Tblsp. Extra Virgin Olive Oil

handful of minced Italian flat leaf parsley

good sprinkling of Parmesan cheese

paprika to sprinkle over top

Once the potatoes are cooked, drain well and set aside.  Chop the green onions and parsley and set aside.  Mix the dill, garlic powder, salt and pepper, wine vinegar, mustard and EVOO in a small bowl whisking well to combine.  Pour over the potatoes and toss, then add the green onions, parsley, and Parmesan cheese mix gently to combine, then sprinkle the top with a bit of extra flat leaf Italian parsley and top with a good sprinkle of paprika.  Serve along side any other dishes.

 

 

 

 

 

 

 

 

 

We are in full swing with rainy season in our neck of the woods.  It is hard to believe that November is already here...where do the months slip by?  Well, with fall comes pumpkins, and squashes of all kinds.  Despite the rainy season, I always look forward to creating new squash dishes of any kind.  This gratin was light and flavorful with the added fresh sage - a great side dish to serve alongside any main dish.
(please forgive the picture quality...still learning a new camera!)
1 spaghetti squash - once baked there should be 4 cups worth
2 large leeks
2 Tblsp. fresh chopped sage
1 1/2 Tblsp. butter
salt and fresh cracked pepper
Sauce:
1 cup chicken stock
1 cup milk (we use lactose free)
2 Tblsp. butter
2 minced garlic cloves
3 Tblsp. Sweet Rice flour
2 Tblsp. Parmesan cheese
salt and fresh cracked pepper
Topping:
1/2 cup gluten free bread crumbs
2  1/2 Tblsp. Parmesan cheese - mix well with the bread crumbs
grated Swiss Gruyere cheese
Preheat oven to 350 degrees.  Using a large 2 prong fork, poke the spaghetti squash all over.  Place on a roasting pan and bake for 1 hr. turning over half way through.  Remove from the oven and allow to cool.  Once cool, cut in half and using a spoon scrape out the seeds.  Then use a fork to scrape out the squash.  My squash was very moist so I lay it out onto paper towel, then covered it with paper towel pressing down to remove the excess moisture.  Then place into a casserole dish.
Heat up a frying pan on low medium heat.  Add 1 1/2 Tblsp. butter, then add in the sliced leeks and sage.  Saute about 10 minutes until tender.
Add to the spaghetti squash and toss with a fork to combine.
Sauce:
Melt butter in a medium sauce pan on low medium heat.  Add the garlic and saute.  Once fragrant, add the sweet rice flour stirring well for a minute.  Then slowly pour in the milk & chicken stock, whisking well to remove any lumps.  Season with salt and pepper.  Whisk on medium heat quite frequently until the sauce comes to a light simmer and has thickened.  Remove from the heat and add the Parmesan cheese, whisking to incorporate.  Pour the sauce onto the squash/leeks and mix well until evenly combined.
Sprinkle the breadcrumb Parmesan mixture over the top, then add the grated Swiss Gruyere cheese evenly over the breadcrumbs.
Bake for 45 min. - 1  hour and let sit for 5 minutes before serving.

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