[2016] The Complete Air Fryer Cookbook: Amazingly Easy Recipes to Fry, Bake, Grill, and Roast With Your Air Fryer
Page 10
2 cups broccoli florets
1 cup green beans
1 tablespoon olive oil
1 tablespoon lemon juice
1 cup frozen baby peas
2 tablespoons honey mustard
Pinch salt
Freshly ground black pepper
1. Put the broccoli and green beans in the basket of the air fryer. Put 2 tablespoons water in the air fryer pan. Sprinkle the vegetables with the olive oil and lemon juice, and toss.
2. Steam for 6 minutes, then remove the basket from the air fryer and add the peas.
3. Steam for 3 minutes or until the vegetables are hot and tender.
4. Transfer the vegetables to a serving dish and drizzle with the honey mustard and sprinkle with salt and pepper. Toss and serve.
Ingredient tip: To prepare broccoli, cut the florets off the stem. You can freeze the stem to use in stir-fries later. To prepare green beans, cut off both ends and rinse well.
Per serving: Calories: 99; Total Fat: 4g; Saturated Fat: <1g; Cholesterol: 0mg; Sodium: 95mg; Carbohydrates: 13g; Fiber: 4g; Protein: 4g
Garlic and Sesame Carrots
PREP TIME: 5 MINUTES / COOK TIME: 16 MINUTES / SERVES 4 TO 6
380°F ROAST
FAMILY FAVORITE, VEGAN, GLUTEN-FREE
Almost every child loves carrots, but adults consider them kind of boring. Not these carrots! The air fryer intensifies the sweetness inherent in this vegetable, and the texture is simply sublime; it is tender and slightly chewy. If your kids don’t like garlic, just omit it from the recipe.
1 pound baby carrots
1 tablespoon sesame oil
½ teaspoon dried dill
Pinch salt
Freshly ground black pepper
6 cloves garlic, peeled
3 tablespoons sesame seeds
1. Place the baby carrots in a medium bowl. Drizzle with sesame oil, add the dill, salt, and pepper, and toss to coat well.
2. Place the carrots in the basket of the air fryer. Roast for 8 minutes, shaking the basket once during cooking time.
3. Add the garlic to the air fryer. Roast for 8 minutes, shaking the basket once during cooking time, or until the garlic and carrots are lightly browned.
4. Transfer to a serving bowl and sprinkle with the sesame seeds before serving.
Variation tip: You can cook large carrots, cut into chunks, in place of the baby carrots in this recipe. Or you can try roasting other root vegetables, such as parsnips or rutabagas.
Per serving: Calories: 116; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 129mg; Carbohydrates: 13g; Fiber: 4g; Protein: 2g
Roasted Bell Peppers with Garlic
PREP TIME: 8 MINUTES / COOK TIME: 22 MINUTES / SERVES 4
330°F ROAST
FAMILY FAVORITE, VEGAN, GLUTEN-FREE
A mixture of colorful roasted bell peppers is not only beautiful but also delicious and good for you. You can choose any color of bell pepper you can find in the market. Serve this dish with a meatloaf for a great meal.
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 green bell pepper
2 tablespoons olive oil, divided
½ teaspoon dried marjoram
Pinch salt
Freshly ground black pepper
1 head garlic
1. Slice the bell peppers into 1-inch strips.
2. In a large bowl, toss the bell peppers with 1 tablespoon of the oil. Sprinkle on the marjoram, salt, and pepper, and toss again.
3. Cut off the top of the garlic head and place the cloves on an oiled square of aluminum foil. Drizzle with the remaining olive oil. Wrap the garlic in the foil.
4. Place the wrapped garlic in the air fryer and roast for 15 minutes, then add the bell peppers. Roast for 7 minutes or until the peppers are tender and the garlic is soft. Transfer the peppers to a serving dish.
5. Remove the garlic from the air fryer and unwrap the foil. When cool enough to handle, squeeze the garlic cloves out of the papery skin and mix with the bell peppers.
Cooking tip: To easily remove the seeds from a bell pepper, cut around the stem with a sharp knife and simply pull out the stem with the seeds attached. Rinse the pepper to remove any stray seeds and cut into strips.
Per serving: Calories: 108; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 45mg; Carbohydrates: 10g; Fiber: 3g; Protein: 2g
Roasted Brussels Sprouts
PREP TIME: 8 MINUTES / COOK TIME: 20 MINUTES / SERVES 4
330°F ROAST
VEGETARIAN, GLUTEN-FREE
Many people don’t like Brussels sprouts because they can be bitter. But when cooked until golden and crisp in the air fryer, these mini cabbages become tender and sweet. Serve with Garlic-Roasted Chicken (here) for a hearty dinner.
1 pound fresh Brussels sprouts
1 tablespoon olive oil
½ teaspoon salt
⅛ teaspoon pepper
¼ cup grated Parmesan cheese
1. Trim the bottoms from the Brussels sprouts and pull off any discolored leaves. Toss with the olive oil, salt, and pepper, and place in the air fryer basket.
2. Roast for 20 minutes, shaking the air fryer basket twice during cooking time, until the Brussels sprouts are dark golden brown and crisp.
3. Transfer the Brussels sprouts to a serving dish and toss with the Parmesan cheese. Serve immediately.
Did You Know? Brussels sprouts were cultivated in Roman times and introduced into the United States in the 1880s. Most Brussels sprouts in this country are grown in California.
Per serving: Calories: 102; Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 5mg; Sodium: 385mg; Carbohydrates: 11g; Fiber: 4g; Protein: 6g
Savory Roasted Sweet Potatoes
PREP TIME: 5 MINUTES / COOK TIME: 25 MINUTES / SERVES 4
330°F ROAST
FAMILY FAVORITE, VEGETARIAN, GLUTEN-FREE
Sweet potatoes are delicious when cooked with brown sugar and topped with marshmallows in the classic holiday casserole. But have you ever made them with savory ingredients? This easy recipe is especially tasty served alongside meatloaf or a pot roast.
2 sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon olive oil
Pinch salt
Freshly ground black pepper
½ teaspoon dried thyme
½ teaspoon dried marjoram
¼ cup grated Parmesan cheese
1. Put the sweet potato cubes in the air fryer basket and drizzle with the olive oil. Toss gently. Sprinkle with the salt, pepper, thyme, and marjoram, and toss again.
2. Roast for 20 minutes, shaking the air fryer basket once during cooking time.
3. Remove the basket from the air fryer and shake the potatoes again. Sprinkle evenly with the Parmesan cheese and return to the air fryer.
4. Roast for 5 minutes or until the potatoes are tender.
Did You Know? Sweet potatoes and yams are two different types of root vegetable. A true yam is a starchy white root vegetable used in Caribbean cooking. Sweet potatoes are high in vitamin A and are usually bright orange in color.
Per serving: Calories: 186; Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 5mg; Sodium: 115mg; Carbohydrates: 32g; Fiber: 5g; Protein: 4g
Crispy Parmesan French Fries
PREP TIME: 5 MINUTES / COOK TIME: 10 MINUTES / SERVES 4
390°F FRY
FAST, FAMILY FAVORITE, VEGETARIAN, GLUTEN-FREE
You can, of course, use raw whole potatoes to make French fries in the air fryer, but that will add 10 to 15 minutes to the preparation time. While still hot, the fries are coated with Parmesan and herbs to add a wonderful depth of flavor.
4 cups frozen thin French fries
2 teaspoons olive oil
⅓ cup grated Parmesan cheese
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon salt
1. If there is any ice on the Fre
nch fries, remove it. Place the French fries in the air fryer basket and drizzle with the olive oil. Toss gently.
2. Air-fry for about 10 minutes, or until the fries are golden brown and hot, shaking the basket once during cooking time.
3. Immediately put the fries into a serving bowl and sprinkle with the Parmesan, thyme, basil, and salt. Shake to coat and serve hot.
Ingredient tip: Russet potatoes are the best for making French fries because they are low in moisture and bake up tender and crisp. You can use red potatoes or Yukon gold potatoes, but your results won’t be quite as crisp.
Per serving: Calories: 152; Total Fat: 4g; Saturated Fat: 2g; Cholesterol: 6mg; Sodium: 382mg; Carbohydrates: 24g; Fiber: 4g; Protein: 5g
Scalloped Potatoes
PREP TIME: 5 MINUTES / COOK TIME: 20 MINUTES / SERVES 4
380°F BAKE
FAMILY FAVORITE
Rich scalloped potatoes cook up easily in the air fryer and only require a few ingredients. You can substitute half-and-half or whole milk for the heavy cream, but you’ll end up with a less rich side dish.
2 cups pre-sliced refrigerated potatoes
3 cloves garlic, minced
Pinch salt
Freshly ground black pepper
¾ cup heavy cream
1. Layer the potatoes, garlic, salt, and pepper in a 6-by-6-by-2-inch baking pan. Slowly pour the cream over all.
2. Bake for 15 minutes, until the potatoes are golden brown on top and tender. Check their state and, if needed, bake for 5 minutes until browned.
Ingredient tip: You can top these potatoes with cheese after about 10 minutes of baking time. Add ⅔ cup of shredded Swiss, Havarti, or Gouda, and bake until the cheese is bubbling and starts to brown.
Per serving: Calories: 133; Total Fat: 8g; Saturated Fat: 5g; Cholesterol: 31mg; Sodium: 52mg; Carbohydrates: 13g; Fiber: 2g; Protein: 2g
Roasted Potato Salad
PREP TIME: 5 MINUTES / COOK TIME: 25 MINUTES / SERVES 4 TO 6
350°F ROAST
FAMILY FAVORITE, VEGETARIAN, GLUTEN-FREE
Potato salad is a versatile dish to serve any time of the year. This salad is served warm, but you can cool it for serving later. The hot potatoes will soak up the lemony dressing.
2 pounds tiny red or creamer potatoes, cut in half
1 tablespoon plus ⅓ cup olive oil
Pinch salt
Freshly ground black pepper
1 red bell pepper, chopped
2 green onions, chopped
⅓ cup lemon juice
3 tablespoons Dijon or yellow mustard
1. Place the potatoes in the air fryer basket and drizzle with 1 tablespoon of the olive oil. Sprinkle with salt and pepper.
2. Roast for 25 minutes, shaking twice during cooking time, until the potatoes are tender and light golden brown.
3. Meanwhile, place the bell pepper and green onions in a large bowl.
4. In a small bowl, combine the remaining ⅓ cup of olive oil, the lemon juice, and mustard, and mix well with a whisk.
5. When the potatoes are cooked, add them to the bowl with the bell peppers and top with the dressing. Toss gently to coat.
6. Let cool for 20 minutes. Stir gently again and serve or refrigerate and serve later.
Variation tip: You can brighten and add complexity to this dish by adding lots of fresh chopped herbs. Try chopped dill, basil, or rosemary, depending on your preference. The warmth of the potatoes will deepen the herbs’ flavor.
Per serving: Calories: 353; Total Fat: 21g; Saturated Fat: 3g; Cholesterol: 0mg; Sodium: 192mg; Carbohydrates: 39g; Fiber: 7g; Protein: 5g
Creamy Corn Casserole
PREP TIME: 5 MINUTES / COOK TIME: 15 MINUTES / SERVES 4
320°F BAKE
FAMILY FAVORITE, VEGETARIAN
A corn casserole is comforting and homey, and the perfect side dish for meatloaf or a roast chicken. This classic recipe whips up quickly when cooked in the air fryer.
Nonstick baking spray with flour
2 cups frozen yellow corn
3 tablespoons flour
1 egg, beaten
¼ cup milk
½ cup light cream
½ cup grated Swiss or Havarti cheese
Pinch salt
Freshly ground black pepper
2 tablespoons butter, cut in cubes
1. Spray a 6-by-6-by-2-inch baking pan with nonstick spray.
2. In a medium bowl, combine the corn, flour, egg, milk, and light cream, and mix until combined. Stir in the cheese, salt, and pepper.
3. Pour this mixture into the prepared baking pan. Dot with the butter.
4. Bake for 15 minutes.
Substitution tip: You can substitute one 15-ounce can of corn, drained, for the frozen corn. Or cut the kernels off 2 to 3 ears of corn to use in this recipe.
Per serving: Calories: 255; Total Fat: 16g; Saturated Fat: 10g; Cholesterol: 87mg; Sodium: 136mg; Carbohydrates: 21g; Fiber: 2g; Protein: 9g
9
DESSERTS
Grilled Curried Fruit
Apple Peach Cranberry Crisp
Orange Cornmeal Cake
Black Forest Hand Pies
Marble Cheesecake
Black and White Brownies
Chocolate Peanut Butter Molten Cupcakes
Chocolate Peanut Butter Bread Pudding
Big Chocolate Chip Cookie
Frosted Peanut Butter Cookie
Grilled Curried Fruit
PREP TIME: 10 MINUTES / COOK TIME: 5 MINUTES / SERVES 6 TO 8
350°F GRILL
FAST, VEGETARIAN, GLUTEN-FREE
If you’ve never had grilled fruit before, here’s a wonderful introduction. Grilling caramelizes the sugars in fruits, brings out their flavor, and even turns fruit that’s not quite ripe into a sweet dessert. Serve with some sherbet or ice cream for a cooling contrast.
2 peaches
2 firm pears
2 plums
2 tablespoons melted butter
1 tablespoon honey
2 to 3 teaspoons curry powder
1. Cut the peaches in half, remove the pits, and cut each half in half again. Cut the pears in half, core them, and remove the stem. Cut each half in half again. Do the same with the plums.
2. Spread a large sheet of heavy-duty foil on your work surface. Arrange the fruit on the foil and drizzle with the butter and honey. Sprinkle with the curry powder.
3. Wrap the fruit in the foil, making sure to leave some air space in the packet.
4. Put the foil package in the basket and grill for 5 to 8 minutes, shaking the basket once during the cooking time, until the fruit is soft and tender.
Ingredient tip: Cut pears oxidize quickly, resulting in brown fruit. You can prevent browning by squeezing a little bit of fresh lemon juice onto the slices. The ascorbic acid in the lemon works to combat oxidation.
Per serving: Calories: 107; Total Fat: 4g; Saturated Fat: 3g; Cholesterol: 10mg; Sodium: 29mg; Carbohydrates: 19g; Fiber: 3g; Protein: <1g
Apple Peach Cranberry Crisp
PREP TIME: 10 MINUTES / COOK TIME: 12 MINUTES / SERVES 8
380°F BAKE
FAMILY FAVORITE, VEGETARIAN
A crisp, or a crumble, is a combination of cooked fruit topped with a sweet streusel. This classic dessert is perfect for fall dinners. Serve with a scoop of ice cream or softly whipped cream flavored with vanilla.
1 apple, peeled and chopped
2 peaches, peeled and chopped
⅓ cup dried cranberries
2 tablespoons honey
⅓ cup brown sugar
¼ cup flour
½ cup oatmeal
3 tablespoons softened butter
1. In a 6-by-6-by-2-inch pan, combine the apple, peaches, cranberries, and honey, and mix well.
2. In a medium bowl, combine the brown sugar, flour, oatmeal, and butter, and mix until crumbly. Sprinkle this mixture over the fruit in the pan.
3. Bake for 10 to 12 minutes or until the fruit is bubbly
and the topping is golden brown. Serve warm.
Substitution tip: Other fruits can be used in this recipe. Try chopped plums or nectarines instead of the apple and peaches. Or use golden raisins or currants in place of the dried cranberries.
Per serving: Calories: 134; Total Fat: 5g; Saturated Fat: 3g; Cholesterol: 11mg; Sodium: 33mg; Carbohydrates: 23g; Fiber: 2g; Protein: 1g
Orange Cornmeal Cake
PREP TIME: 7 MINUTES / COOK TIME: 23 MINUTES / SERVES 8
340°F BAKE
FAMILY FAVORITE, VEGETARIAN
Cornmeal adds wonderful flavor and a bit of crunch to this tender cake recipe. An orange glaze is poured over the cake when it’s still hot and soaks into the crumb. Serve this cake with a cup of coffee for a breakfast treat or afternoon snack.
Nonstick baking spray with flour
1¼ cups all-purpose flour
⅓ cup yellow cornmeal
¾ cup white sugar
1 teaspoon baking soda
¼ cup safflower oil
1¼ cups orange juice, divided
1 teaspoon vanilla
¼ cup powdered sugar
1. Spray a 6-by-6-by-2-inch baking pan with nonstick spray and set aside.
2. In a medium bowl, combine the flour, cornmeal, sugar, baking soda, safflower oil, 1 cup of the orange juice, and vanilla, and mix well.
3. Pour the batter into the baking pan and place in the air fryer. Bake for 23 minutes or until a toothpick inserted in the center of the cake comes out clean.
4. Remove the cake from the basket and place on a cooling rack. Using a toothpick, make about 20 holes in the cake.
5. In a small bowl, combine remaining ¼ cup of orange juice and the powdered sugar and stir well. Drizzle this mixture over the hot cake slowly so the cake absorbs it.