my new air fryer

So I finally broke down and got the air fryer lid for the Instant Pot which literally turns the IP into an air fryer, though a small one. I figured I’m cooking SO much, it would be a fun tool to play with. And it is. Despite Melissa Clark’s lackluster review, I’ve found it really useful for a few items. One is veggies: brussel sprouts, cauliflower, broccoli, shishito peppers— well seasoned with a little olive oil then air fried for about 15 minutes per batch at 400 degrees turns out really yummy little bites of crispy veg. I’ve served them with dinner but also as a pre-dinner snack.

For both the cauliflower and broccoli, I mixed the small florets with 1 tablespoon of olive oil plus a spice mixture (garlic powder, cajun spices, smoked paprika, salt and pepper—but you could use any mixture you like; just use enough to coat). Then air-fried for 15 at 400.

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Chickpeas were good too—crunchy and healthy with just a little bit of oil. A good snack to serve with a cocktail. French fries were amazing—similar to a fast food fry—though you have to air-fry them in small batches to get the right about of crisp. I’ve also thrown in small new potatoes cut in half with just a bit of oil, salt and pepper.

I have yet to try any meats or bigger objects, so I’ll have to check back in when that happens. Perhaps fried chicken or a piece of fish? Stay tuned.

creamy corn salad

A few months ago I saw a posting on Nextdoor Neighbor for FREE COOKBOOKS, which immediately caught my attention. I got in touch with the poster and she invited me to pick up what she said were over 30 books. I arrived the next day to learn that she was a food writer (hence the collection). She pointed me to a heap of books in her driveway.

A few were wet and a few were ruined by rain —apparently the guy who first answered the ad never showed after she left them outside for him. But many were in good shape—and there were some tremendous books there, from Thai Street Cooking to Barefoot Contessa. I hauled the score home and set up a cookbook-only library in my dining room.

Now I have consultation when I buy only 4 ears of corn for dinner and we have 7 people coming…Vegetables by James Peterson who is the authority on the subject had a great recipe that used bacon and jalapenos but worked just as well without. My adaption was a tremendous dish—one of my guests even licked the bowl.

Creamy Corn Salad

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Yield: 4

Author: Shana Liebman (adapted from Vegetables by James Peterson)

prep time: 10 Mcook time: 18 Mtotal time: 28 M

ingredients:

• 1 tbsp butter
• 1 small onion diced
• 2 garlic cloves minced
• 1/2  tsp red pepper flakes
• 2 small tomatoes seeded and chopped
• 1/3 cup heavy cream
• 1.5 cups corn kernels (from 4 ears of corn)
• 2 tsp chopped parsley or cilantro
• salt and pepper

instructions:

How to cook Creamy Corn Salad

1. Melt butter in 4 quart pot over medium heat. Add onions, garlic and red pepper and cook until onion is soft (about 8 minutes). Add the rest of the ingredients except the herbs. Simmer over low heat until corn is cooked through (about 10 minutes). Season with salt and pepper, and mix in herbs. This can be served hot or room temperature. 

Created using The Recipes Generator