The first recipe I’m sharing from my air fryer.

I’ve owned a 6-quart Instant Pot for a couple of years, and use it all the time. Most frequently for hard boiling eggs (once a week I do about 9 of them) because they are just so amazingly easy to peel done in the instant pot. And I’d contemplated buying an air fryer. I’d looked at all the various brands – gosh there are a lot of them – different sizes, configurations and prices galore. And thought about where I’d store it. Then I discovered that my 6-quart Instant Pot could have an air fryer LID put on it. Once I’d decided to go that route, I narrowed it down to the lid that is made by Instant Pot or the SousVide Art one – the Air Fryer Lid for Instant Pot 6 Qt Pressure Cooker one. Both had good reviews. The latter was cheaper by about $10, and all the reviews were stellar.

A few days later it arrived at my door. It’s a kind of a conical shaped black lid that merely sits on top of the Instant Pot, nesting on the rim just like the real lid does. It doesn’t get locked in. It just sits there. It has a dial for time, and a dial for temp. It’s not digital. That’s it. Very simple technology. First I made air fryer (AF) zucchini fries. They were so good I ate them all in one go. I used a lot less breading (bread crumbs and Parm) on them. They weren’t exactly crispy. And I’ve since learned that not a lot you make in the AF is actually crispy. Then I made AF sweet potato fries, using much the same breading. They weren’t crispy either, but I liked them a lot. The variable is temperature and the watts of your air fryer – so I’m going to try these two things again to see if I can make them more crispy. More breading would help, but since I’m trying to keep the carb count down, I don’t want to do that.

Then a week later I decided I’d try doing salmon in the AF. I had a fresh orange languishing on my kitchen counter so had to find a recipe that used that. Found one from America’s Test Kitchen. I followed the recipe to the letter except for the amount of orange zest, and added the orange sections to garnish the salmon when serving.

They recommend you prepare a foil sling that rests in the AF basket, which makes it easy to remove it when it’s done, and also makes for zero cleanup required. The foil is lightly sprayed with oil spray. The salmon was blotted dry with paper towels, then I brushed on the glaze (orange marmalade, the zest, orange juice and mustard). The salmon gets placed on the foil. If you’re doing two, space them a little apart if possible. Into the air fryer it went, at 400°F for about 11 minutes, until the middle of the salmon registered 125°F. The time variable was 10-14 minutes. My AF is 1300 watts, so I chose the lower end of the time. I was a bit concerned about removing the lid to check the temp – just the safety and heat radiating. But I needn’t have worried, the lid handle is easy to grab, it’s not hot, and I merely held it off with one hand (and the heat coils and fan turn off when you lift the lid anyway), and stuck the thermometer in the salmon with the other. Just remember that with almost all meat, poultry or fish, the temp can zoom up once it reaches close to the finished temp. Watch closely.

I had the rest of my dinner all ready to go, so onto a plate it went with the orange sections on top and a sprinkle of chopped Italian parsley.

What’s GOOD: Not only was this a delicious way to fix salmon (the glaze part) but it was so easy to make, and to clean up. The foil went into the trash can and that was all it took! The tricky part is not overcooking the salmon, so do watch that carefully if you try this. Mine reached 132° so it was not quite as moist but it was perfect in every other way. I’ll definitely be making this again. So easy.

What’s NOT: nothing, really. Watch the temp carefully so it doesn’t overcook.

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A post from Sara . . .

This is one of my go-to recipes. It’s fast, flavorful and a favorite in our house. I often give them out as gifts because they make such a pretty package. I’ve served them at breakfast, baked them as loaves and shipped them in care packages and made mini muffins for afternoon tea with whipped cream.

I’ve modified the original recipe to make it a bit healthier (fat-free yogurt instead of sour cream and half applesauce for all butter), but really, what muffin is healthy? The lavender can be omitted and a lemon glaze (which the original recipe calls for) can be used.

There’s the dry ingredients in photo at right. The flecks are the lavender buds.

I find that the glaze is not necessary. It makes the muffin top wet and hard to ship, serve or store. It’s listed in the recipe below, in case you decide to use it.

I use twice the lemon zest because I love a good punch of lemon flavor. You can drop it down for your taste.

I made these just the other day and my family ate them hot, right out of the oven. I had to hide the half dozen I was giving to a neighbor! My advice? Don’t bother cutting the recipe in half. Just hide some for later…

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Another recipe from Sara.

Some weeks ago I spent the day with daughter Sara and her family. In her backyard. Social distanced. It was a beautiful sunny Southern California day – the kind that makes you glad you live in California. Sara had made two new dishes – I’ve already posted the Italian Meatball Sub Sandwiches (which were SO good). For dessert she made this lemon pound cake. She’d baked it the evening before, and her family went so NUTS over it, they ate the whole thing. So the next morning she had to bake another one. Her words: this is the best pound cake I’ve ever made. What it is, is VERY lemony. It’s a pound cake – dense like a pound cake is, but so tender. SO tender.

The  cake comprises the usual ingredients – eggs, butter and sugar, but what was different was cake flour. Which always makes baked goods lighter in texture. That’s not to say it’s like a normal cake – no. It’s a pound cake, meaning more dense. And it is all lemon – there’s 1/4 CUP of lemon zest in this pound cake. I wonder if there’s ever too much lemon zest in things?

Do use ripe, but not overly ripe peaches. And get everything in place when you begin the grilling. Have the serving platter or dishes handy. Grill the pound cake so you get pretty grill marks, remove them, then start on the peaches. If you have a big grill, put the pound cake on the unheated side while you do the peaches. That way the pound cake will stay warm. This could be served with ice cream (vanilla) or whipped cream.

Years ago I posted a recipe for grilled pound cake with grilled peaches, but the cake didn’t have the lemon in it. That makes this recipe much more interesting to me. Everybody loved it.

What’s GOOD: what bring summer to mind any more than fresh, juicy peaches? The pound cake would be good any time of  year, but the lemon aspect of this is off the charts delicious. And the combination of pound cake and peaches is sublime.

What’s NOT: can’t think of anything. Great for an outdoor barbecue.

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That’s a photo BEFORE roasting. SO good afterwards. See that photo below.

You’ve heard me mention my best friend Cherrie. She’s an avid cook, and prepares fabulous meals for herself and her husband Bud on a daily basis. Even before the pandemic, they rarely went out to eat. During the pandemic she’s been preparing a monstrous dish of some kind about once a week, dividing it up into four boxes and taking it to four friends – all of them don’t like to cook. One afternoon each week she and Bud go on a driving trip to deliver the meals to these four friends. Who have come to depend on their weekly delivery! She doesn’t stop at my house because she knows that I DO cook.

Some weeks ago she tried this recipe for Roasted Tomatoes from Ina Garten. I think Cherrie served them with some nice, soft fresh mozzarella cheese and made a salad. Then she began incorporating them in several of her casserole dishes she was making for friends. Then they bought a 25 pound box of Roma tomatoes to make even more of them. She was swimming in Roma tomatoes! They would be wonderful chopped up into pasta, if you’re inclined. Anyway, Cherrie was raving to me about these tomatoes. So I decided I’d best try them myself.

My neighbor did buy 12 Roma (plum) tomatoes for me a week ago, and I had some fresh thyme from my veggie delivery box. I had garlic, EVOO and balsamic. That’s all it needs except for some salt and pepper. Ina’s original recipe didn’t call for thyme, so you can eliminate that if you’d prefer. The tomatoes are halved (and I clipped out the little stem part), placed on parchment , cut side up on a sheet pan, then you begin the layering – salt, pepper, EVOO, garlic and then the thyme laid gently on the top. Roast in the oven until the tomatoes have slumped. The recipe said 20-25 minutes, but mine didn’t “slump” until about 50 minutes, probably because they were quite large tomatoes. Once roasted and cooled slight, gently strip the thyme sprigs off onto the tomatoes and discard those twigs.

Many nights I’ve been eating just vegetables: broccoli, cauliflower, green beans, Brussels sprouts, asparagus, onions in some manner, summer squashes and mushrooms. Sometimes in combination, but usually on their own. That night I made green beans, with onions and bacon, and put a couple of these tomatoes on my plate. I didn’t take a picture of that . . . sorry.

What’s GOOD: well, what can I tell you . . . one of those tomatoes popped into your mouth is like eating candy. Truly. I think they’d be best at room temp or warmed. They’d be good with fresh mozzarella. Or chopped up and served alongside a burger or steak. Or chicken. Chopped up with green onions and lime juice, they’d be good on a piece of grilled fish.

What’s NOT: nothing other than you do need to use Roma (plum) tomatoes. I suppose you could try it with other varieties, even cherry tomatoes.

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Such a colorful photo, isn’t it? There’s a toasted piece of bread on the bottom, some mozzarella cheese, a kind of Italian meatball, the some marinara sauce on top.

Some weeks ago I went to my daughter Sara’s backyard – Sara, who partly (occasionally) participates on my blog. She’s so busy – she and her husband own a small business, they’re short handed, work long hours – 5, sometimes 6 days a week, and both of their kids are home now. The older one, Sabrina, just graduated from Clemson University and is applying to med school. She’s having to take a gap year but hasn’t yet found a job to fill in between now and fall 2021, that would be an asset to her medical career. She’s hoping. Her brother John is in summer school at Virginia Tech (online, that is), and he helps out most days at the family business. Sara cooks dinner at least 5 nights a week. The two kids each do dinner one night a week.

Except to visit the powder room, I stayed outside the whole time. It was a lovely day. Not too hot, thank goodness. Sara made dinner (I’m posting this recipe for her, also the dessert in a few days). We had such a nice visit – it was so good to see the whole family although we couldn’t hug, of course. I wanted so much to hug my grandchildren! And everybody, really, but no, we can’t. We stayed socially distanced.

Anyway, Sara made these open-faced Italian meatball sandwiches. She’d found the recipe on the web, but altered a bit by using chicken Italian sausage instead of pork. She’d purchased those kind of flat rolls – I don’t know what they’re called, she halved them, spread with a bit of olive oil, grilled them so they had lovely grill marks and were just barely crispy. Meanwhile she’d mixed up the meat – she used extra lean ground beef and some chicken Italian sausage and made the meatballs. The recipe indicated making round balls, but Sara tried to flatten them out some so they’d kind of fill the top of the piece of toasted bread. As you know, meat shrinks up when it’s cooked, and sure enough, these did, so they ended up more like round meatballs. The bread had some nice fresh mozzarella cheese draped over them (see photo), then the sizzling meat was put on top. They were garnished with a goodly amount of marinara sauce and decorated with some fresh basil.

There they are fresh off the grill, sizzling hot. Since I wasn’t doing the cooking, it was pretty easy for me to take ample photos. Some of us ate them with our hands – I ate it with a knife and fork. I knew some of that bright red, stain-worthy sauce would end up on my blouse.

What’s GOOD: loved everything about these. Partly because I hardly ever eat a sandwich of any kind these days. The meat was juicy; the mozzarella cheese gave it a nice oozy feel in the mouth. The sauce added lots of flavor, and then the fresh basil added a delicious fillip to each bite. This is a keeper.

What’s NOT: nothing, really. Not all that difficult  – make up the meatball mixture a few hours ahead.

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So, do I know my readers? Tofu? Can I hear ewwws out there? Don’t be a naysayer until you’ve tried it.

Right off the get-go, I’ll just share that I’m not a fan of tofu. Back in the day I’d leave the tofu squares at the bottom of the soup bowl at a Chinese restaurant. Still would if I’m eating at a Chinese restaurant (I’m not). Didn’t and don’t like the texture. Tofu, in and of itself, has very little flavor. You know that, right? But that doesn’t make me want to eat it in cubes in much of anything. There is a tofu dip here on my blog that’s actually very good.

This recipe I got at a cooking class many, many months ago. Way back when I was still attending such things. I’m certainly not at the moment. And may not be for a very long time. Sigh. But anyway, Susan had found this recipe on the ‘net, at the Food Network. I’m not sure which type of tofu she used at the class, but it was so runny it hardly seemed like pudding once she whizzed up this dessert. It was more like a sauce. But I liked it. Just didn’t like the thin type texture. So over the last many months I’ve tried it twice. The original recipe called for silken. But I tried it first with firm tofu. It was way too firm, even though I thinned it out with some milk. I asked my neighbor, who is still doing some of my shopping for me (but now I’m able to order online and drive in front of my local market and they put the groceries in my trunk – yeah!), if she’d buy me some silken tofu. Well, Trader Joe’s was the grocery of choice for her, that day, so I got what they had. And funnily enough, the box didn’t say which style tofu it was. It wasn’t as firm as “firm,” but it was still fairly so. Definitely not silken. Perhaps Susan used silken and it was too soft.

The recipe calls for cocoa powder, Dutch processed. I used an extra dark cocoa that I buy from either Penzey’s or King Arthur and it’s not Dutched. It’s richer and darker than usual, but you can easily use grocery-store bought cocoa like Hershey’s. Their extra-dark is actually very good. In this recipe, I can’t imagine the Dutch type is important, so I don’t know why it specifically calls for it.

What I will tell you is that this dessert – that really is more like a pudding than a mousse – is so incredibly easy and quick, you won’t quite believe it when I tell you you can whip it up in 10 minutes or less. It does like to be chilled for awhile, however. When I made this batch (pictured above) it made 6 little cups of pudding. You might eke out 7 if you tried. Even though it’s tofu, it’s rich, creamy, and very satisfying. I used one of my brands of artificial sugar (Lankanto monkfruit, my current fav) and couldn’t tell the difference from using regular sugar.

The chocolate, cocoa, a little bit of water and brandy are heated until the chocolate is melted and smooth. Then you add in the sugar (which cools it down), then you add it to the tofu in a blender or food processor (I used the latter). If you whiz it up for a bit, it makes the texture very pudding-like smooth. See if you like the texture (not smoothness but the thickness). If it’s too stiff, add a tablespoon or two of milk to thin it slightly. Spoon or pour the pudding into little cups and chill for at least an hour. I left them open (meaning, uncovered) in my frig for days and the top never developed a skin.

Susan whipped up real cream. I used the canned type since I had some, and forgot to add the chocolate shavings to garnish it.

What’s GOOD: so easy. So rich, chocolaty and creamy. Loved the texture, even though I know I’m eating tofu, it doesn’t seem like it. Would make a great company dessert. I promise you, no one is going to know it’s tofu. You don’t have to tell them. This is also a GF dessert – no thickening used.

What’s NOT: only that you’ll have to plan ahead and have some tofu on hand. Don’t use silken or firm. Something in-between.

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Needing a nice, gentle curried cauliflower soup to serve chilled? This is your ticket.

In my soup recipe repertoire, I must have 30 or more cauliflower soups. And there are plenty of them already posted and archived in the index. They’re all very different; this one is no exception. When I ate, then prepared the cauliflower soup I posted a few months ago, Creamy Cauliflower Soup with Golden Raisins, Pine Nuts, Capers and Balsamic Drizzle, there’s no question it sailed to the very top of my list of favorite cauliflower soups. Even though I’ve only made it once. It was just sensational. But I’d get tired of making that one over and over. I eat a lot of cruciferous vegetable soups, or soups that don’t have a lot of carbs. Hence broccoli and cauliflower rank high on my soup cooking lists. Recently I made a combo soup of both of those veggies. It was awful. After two servings of it, it got poured down the drain.

So as I perused all of the other recipes to try, this one kept coming back for my review. I had a relatively small head of cauliflower. I had a Gala apple and onion. Everything else was do-able. I made it, thinking I’d serve it hot (which is how the original recipe was served at Campton Place). I made it a couple of days ago and had it chilling in the frig. When I took out the container I needed to taste it for salt. Oh my, it tasted just wonderful chilled. So, although you may serve this hot or cold, cold is my preference. At least now since it’s summer and very hot outside.

The soup is like many others – butter, onion, curry powder (medium heat) and fresh ginger. Sautéed. Then apple, saffron, the cauliflower and low sodium chicken broth. That simmered for about half an hour or less, then I added the milk, whizzed it using my stick blender, then cooled it. I recommend you make it a day ahead.

In the original recipe, the garnish was minced apple, saffron and curry powder with a dash of salt. I decided to enhance it with some more vegetables. I love celery, so it got minced up so very fine, some red bell pepper because it would look pretty, a couple of green onions, some cilantro, salt, and some lemon juice. I’d actually gotten out an avocado as well, but at the last minute decided there was enough already. I chose not to add more curry powder. There’s enough in the soup, although it’s not overpowering at all. I saved a few whole cilantro leaves to place on top.

A serving of 1 1/2 cups of this is a whopping 167 calories, including the garnishes. With the apple in it, it does have 24 grams of carbs.

What’s GOOD: almost any cauliflower soup is a bit bland, so adding other flavors is imperative in my book. The curry powder (not much) adds just a lovely hint of curry flavor. The apple added into the mix also mellows out the cauliflower. Really liked that part. I couldn’t distinguish the saffron – I suppose if it was taken out the soup would have a different flavor profile, but truly saffron didn’t come to mind as I tasted it. But the star of the soup was the garnish. It’s a way to get more veggies, but it’s tempered by the addition of some apples too. You can serve it hot or cold. The garnish will keep for a day or two with the addition of lemon juice.

What’s NOT: nothing that I can think of – making it a day ahead is helpful – the flavors will meld better. Maybe preparing the garnish, but it still only took about 5 minutes to do that part.

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Most likely you’re going to laugh. Secret sauce? Eh-what?

Making this appetizer is so very simple – other than having to cook the asparagus to just that right al-dente bite. You don’t want limp asparagus. You want them barely cooked through, but not so they’d totally fall over in a stand-up container. Part of the fun of this is using some kind of fun vertical container. If I had a glass cylinder that wasn’t too tall, I’d use that, just so you can see the asparagus full length.

It’s been decades since I first read or heard about this method of offering asparagus as an appetizer. To tell you the truth, I don’t remember where I got it. It could have been at a Weight Watcher’s meeting. It might have been from some old-old cookbook. It might have been at a cooking class. I didn’t even have a recipe written up for this – like a real, honest to goodness recipe to follow. I had to write one for this post. Asparagus, some salt, water, and then the secret ingredient. And a tad of sesame seeds as a garnish.

First, you just have to steam or simmer the trimmed asparagus in salted water until they’re just barely tender. Sorry, I’m repeating myself here. It’s important you not overcook them, so they stand up. Drain them and let them dry. If you’re in a hurry, put them out on paper towels or a tea towel and gently dry them off. I prefer these cool or cold, but that’s up to you.

Then, ta-da, you merely roll them in some seasoned rice wine vinegar and sprinkle them with the sesame seeds. That’s it. You DO NOT make this ahead (the acid in the rice wine vinegar will make the asparagus turn an insipid canned-asparagus-color). Not good. So JUST before you’re ready to serve them, you put them in a flat dish or flat bowl, sprinkle a bit of the seasoned rice wine vinegar over them, roll them around with your fingers. If I’m feeling adventurous, I also sprinkle toasted sesame seeds around the top of the asparagus, picking up a bunch in my hand. Then stand them up in your chosen vertical vessel. Coffee mugs are just about the right height. I took this to my a family dinner a week or so ago. They were gone in a flash. Even my grandson Vaughan, who professes to not like asparagus very much, had a bunch.

I forgot to take the sesame seeds when I served them last time, so you can’t see them sticking to the tops. I’m making them again today, so am going to put out the sesame seeds – so I don’t forget!

What’s GOOD: so easy and extremely low calorie. Nice for a picnic although do take a wet paper towel to wipe off your fingers after you’ve used the vinegar. The vinegar has some sugar in it (that makes it “seasoned”) so it’ll make your fingers sticky. I guarantee you, they’ll be a hit. One of the fun things is serving this in a vertical container.

What’s NOT: only that you have to do the seasoning (finger-rolling in the vinegar) at the last minute, but truly it’ll take you less than one minute to do it.

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It’s not every day you have some left over smoked beef brisket. If you do, however, THIS is a recipe for you!

Several weeks ago I ventured “out” and drove to the Pasadena area where my son and his family live. I stayed outside in their back yard and enjoyed a lovely afternoon with them, and had a sumptuous dinner. Powell has a big honkin’ barbecue/smoker and he’d purchased THE largest brisket I’ve ever seen in my life. He goes to a meat market near where they live, called Harmony Farms. They know him by first name now. Anyway, what to do with left over beef brisket that’s been smoked? Karen had made this chili once before (a year ago maybe) and I’d exclaimed over the wonderful flavors of the chili. So when I went home that evening she gave me a nice container of smoked brisket to use however I wanted, but what I wanted was this chili.

The recipe called for 3 cups of leftover brisket. This brisket was not slathered with anything wet – it had a dry rub on it and had been smoked for 12 hours or so, and it had deep, smoky flavor. Powell uses something called Cue-Glue from Savory Spice. It’s something that helps dry rub stick to the meat. The label calls it “the pro’s secret weapon.”

When I made the chili, I adapted the recipe, just slightly. I had more brisket, and didn’t have the smaller half-cans of kidney beans or black beans, so I used one can total and some frozen corn. I just eye-balled it. Since the brisket had some fairly warm (spicy) rub on it, I tamed down the seasonings a little bit. Play with it if you make this. The recipe came from a website called vindulge. There are oodles of grilled and smoked meat recipes on that website.

What “makes” this recipe is, obviously, the brisket itself and it’s deep, smoky flavors. You start off with 1-inch chunks of the already smoked brisket, and as it cooks (simmers) the beef does break down into smaller pieces. And becomes super tender. There’s a little bit of coffee (I made a shot of espresso) in this, some chipotle in adobo sauce (be careful, that stuff is hot) and smoked paprika and beer.

When I made this a few weeks ago, it was still cool spring weather here, so I ate some of it and froze some of it – maybe for the fall once summer winds down.

Tuck this recipe into your hat for the fall, unless you’re wanting to make a smoked brisket in the summer. Just don’t use a wet-slathered red sauced type brisket. It would lean this chili over into a barbecue sauce soup, which isn’t what you want here. A tip of my hat to my daughter in law, Karen, for finding this recipe, and for sharing the smoked brisket with me so I could make it myself.

What’s GOOD: oh my, so delicious. I just love this recipe. But then, I do love chili. Not usually ones with tons of beans in it, however. I was prudent with how many beans I added. The combo of flavors is over the top wonderful. I don’t cook smoked meat, so if I make this again, it’ll need to be from another part of my son’s smoked meats. He loves to smoke meat, though, so that’s probably not a problem! Make the day ahead if you have time – all soups get better with an overnight chill.

What’s NOT: maybe acquiring the smoked brisket? Otherwise, nothing at all. Plan ahead a few hours.

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Yes, chocolate chip, but with a decidedly different texture and flavor profile.

Necessity is the mother of invention. During the time when I was eschewing nearly all carbs, I had collected a lot of recipes, including this one for a GF cookie (although this one I made here is not quite GF). I was all out of my last batch of choc chip cookies, so needed to find something new to try. I wanted to make something that had next to no sugar, and very little if any flour. This recipe came into being. I had almond butter on hand. In little 1 ounce packages. Hmm. But not enough to make 6 tablespoons. But I did have peanut butter, so I combined the two. Neither flavor really prevailed in the finished cookie, which was fine with me. The recipe called for coconut butter (oil), but I used unsalted butter. It also called for coconut sugar. I had some, but decided to use some monkfruit sweetener in addition, so I did half and half. I had the pure blanched almond flour on hand, but I also had some of Trader Joe’s almond meal (which contains some of the almond skin – hence these cookies have a little more dark/speckled look to them. The recipe also called for coconut flour, so that’s when I substituted regular wheat flour, all purpose. It was only 1/3 cup, so hardly any carbs for the whole recipe.

I’ve renamed the recipe because these cookies have a different texture – not exactly like pecan sandies – but they’re similar in texture. So even though they’re chocolate chip, with a hint of peanut butter, they do have a different texture than any chocolate chip cookie I’ve ever made.

Mixing it up was no trouble – into my stand mixer went the ingredients in a specific order. Refrigerated butter needs nothing more than 10 seconds in my microwave to be softened. No more, no less.

Knowing that I’d veered away from the original recipe with a lot of different ingredients, I wasn’t sure how they would turn out during the baking process, so I baked just two at first, thinking that I could add more flour or something else if it needed it. Once out of the oven they were incredibly soft and tender. They looked done, but when I touched the top of the cookie, it was almost a wet pouf, but once I let them cool  on the sheet first, they were easy to remove from the cookie sheet. And they were fine. Just fine. Better than fine!Next time I’ll add some chopped walnuts, just because I like choc chip cookies with nuts. So you could easily add 1/3 cup of them to this recipe, or not; your choice. You’ll get a yield of a couple more cookies.

What’s GOOD: definitely chocolate chip. Definitely different texture (but good). Like them a lot. I wouldn’t change a thing.

What’s NOT: only if you don’t have almond flour, or almond butter. Easy to make. Can be refrigerated before baking.

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