AIR FRYER SPAGHETTI SQUASH

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Air Fryer spaghetti squash could not get any easier.  We love to have spaghetti squash with Meatballs and Marinara sauce, or under a serving of chili.  Spaghetti squash is a nutritious and filling squash any way you decide to serve it.

Cut the stem end off of the spaghetti squash, then place on cut end and cut the squash in half.  Scoop out the seeds with a spoon.  Drizzle a small amount of Avocado Oil in each squash and spread throughout with you hand.  Season with salt and pepper.

Preheat the Air Fryer at 375 degrees for 5 minutes.  Open the basket and add a splash of water to the bottom of the fryer - no need to remove the tray.

Place the Spaghetti Squash cut side up into the basket and cook.  Depending on the size of you squash cooking time will be anywhere from 23-30 minutes.  Carefully remove the cooked squash with tongs and allow to cool a bit before using a fork to scrape out the strands of squash.  Serve along side any main dish.

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This is a recipe that happened as a result of a happy accident.  We love a simple Saffron Rice with any kind of seafood or simple chicken dish.  So having made the Saffron rice the night before, there were some leftovers the next day.

I decided to reheat the rice in a pan with a bit of butter, and threw in a couple of eggs to scramble in the rice.  Next, I added a few dollops of salsa.  Unbelievable, and out of this world flavor.  Who knew Saffron could work so well with a bit of salsa?  It was heaven.

Now a word about Saffron.  It is considered the most expensive spice in the world, and rightly so given how it is grown and harvested.  That said, the quality of Saffron will vary depending on the region it is grown.  My two favorites are Persian Saffron, and Indian Saffron.  It is worth every penny finding quality Saffron and it certainly makes a huge difference in depth of flavor.

In terms of rice - Basmati Rice is my personal favorite.  In this recipe I did something a little bit different.  To a 3/4 cup measuring cup, add 1/4 par boiled whole brown rice, then top up with regular Basmati rice.  Give a good rinse, and allow to dry in the colander.

If you have Basmati rice alone that will work no problem without the added par boiled brown rice.

Also, in this recipe, I infused oil with garlic and onion first, then removed the garlic and onion to let the Saffron shine, with a hint of the garlic and onion.  Saffron in this dish comes first and foremost!

This is a dish we could eat for Breakfast, Lunch or Dinner, in fact it is going to be our dinner tonite served with a garden salad loaded with veggies.  This served 2 for dinner with enough leftover Saffron rice for my breakfast tomorrow...happy days!

Saffron Rice Recipe:

2 Tblsp. Avocado Oil

1/4 onion, any kind, roughly chopped

2 large garlic cloves cut in half

3/4 cup Basmati Rice (1/4 of it being par boiled brown rice) (make sure to rinse and drain well in a colander and allow to dry - let sit a good hour or so)

good pinch of Saffron - here we used Persian

1 cup chicken stock, plus 1/2 cup water

salt and fresh cracked pepper

Heat the Avocado oil on low heat.  Add in the onion and garlic, saute for 5 min. until lightly golden, then remove with a slotted spoon and discard.  Add the rice, and Saffron to the oil and stir for 1-2 minutes until there is a slight roasting smell.  Pour in the chicken stock and water stirring well, season with salt and pepper.

Bring to a good simmer, then lid on turn down to minimum and simmer 15 minutes or until all the liquid is absorbed.

Saffron Rice Breakfast Bowl:

1 Tblsp. butter

2 rounded 3/4 cups of Saffron rice

4 eggs lightly whisked with a fork

salt and pepper to taste

Salsa - we used a good quality jarred salsa

Heat up a frying pan with the butter on low heat.  Whisk the eggs with a fork and season with salt and pepper and set aside.  Add the rice to the pan and saute for 3-4 minutes until heated.  Pour in the eggs through out and keep sauteing until the eggs are cooked through.  Plate and serve with dollops of your favorite salsa.  Enjoy!

 

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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.

 

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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.

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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.

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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.

 

 

 

 

 

 

 

 

 

 

 

 

 

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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.

 

 

 

 

 

 

 

 

 

 

 

 

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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!

 

 

 

 

 

 

 

 

 

 

 

 

 

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