Air-Fried Sweet Potatoes

These slightly crispy air-fried sweet potatoes are super easy to make and they are great as side dish or as a healthy snack in between meals.

Before I go on with the post, sorry for not “visiting” you lately…we were on vacation and just got back a couple of days ago…we visited part of Croatia in a small ship through the Adriatic Sea, it was a lot of fun, met great people and enjoyed fantastic food…sharing some pictures are at the end of the post in case you are interested…now back to the post…

– Why air-fried sweet potatoes are healthy?

Air-fried sweet potato fries are made with less fat than traditional fries, so they are a healthier version with less fat and calories for you when craving for conventional fried potatoes or sweet potatoes.

– Very easy, almost no work

You will need only a few ingredients and very small work for these air-fried sweet potatoes.

– Seasoning?

I like it almost plain…just a bit of salt after air-fried…the contrast of the sweet and savory is magical…but feel free to coat with your favorite herb or any dip you like. The possibilities are endless…

– Air-fried sweet potato tips?

Yes, for even cooking try to cut the sweet potato as uniform as possible, either thin or thick…and place them in one single layer or close to it…that’s it!

– Thin or thick cut?

It all depends, sometimes I like it thin for extra crispness and sometimes I like it thick, so the middle is soft and moist, contrasting with the crisp layer on the outside.

– Are you ready for the sweet potatoes fries in the air-fryer

Ingredients:

  • Sweet potatoes
  • Olive oil
  • Salt
  • Any seasoning if using

Method:

Preheat air-fryer to 400oF.

As stated above, try to cut them as uniform as possible.

Toss with olive oil, salt and/or any herbs.

Cook in batches, without overcrowding the basket.

Cook for approximately 8 – 10 minutes if the fries are thin and around 14-16 minutes for thicker cuts.

Make sure to flip the basket half way.

Serve warm…with or without your favorite dipping sauce.

– If you enjoy this super simple recipe using an air-fryer you might want to check on these…

Did you know that sweet potatoes contain soluble fiber? Moreover, sweet potatoes also contain vitamin A, vitamin C, vitamin B6, manganese and potassium. Since sweet potatoes come with all variety of colors they are loaded of nutrients, especially the purple and orange.

And here I have some pictures of our cruise through Adriatic Sea where we visited many Croatian islands, small part of Slovenia and Venice…

Sorry for the long post…

Thank you for visiting Color Your Recipes…have a colorful week!




Simple Mango Salsa

The sweetness and a bit of tart from fresh mango in this super simple salsa is just amazing, great with chips, on fish, chicken and even steak…cannot go wrong with this spring color salsa.

Here I am again, with a super simple recipe, or better, no recipe for mango salsa.  This salsa is super fruity as you can imagine…loaded with mango, a bit of onion, handful of cilantro and a splash of fresh lemon or lime…that’s it. If you like a hint of heat, add finely chopped jalapeno and make sure that the mango is not over ripe, you do not want to end up with a mushy sauce.

This fruity salsa goes really well with any kind of pan fried, grilled, roasted fish, chicken and steak…and you will taste a burst of spring.

– So, what is salsa?

According to Wikipedia, salsa in Mexican cuisine is a kind of sauce mainly composed of tomato, onion, chilies, herb and some sort of acid.

But in reality salsa can be made of any kind of fruit, vegetable, herbs and so on…

– How you serve fruit salsa?

With whatever you like specially grilled meat, chicken and fish. Somehow the sweet and a hint of spice is a perfect match for smoky food by refreshing it. I enjoy fruit salsa with fish, scallops, shrimps…somehow a perfect complement.

– Ready to look at the recipe?

Oh, by the way, this recipe was based on this recipe. Please adjust the amount of each ingredients to you taste.

Ingredients:

  • Almost ripe mangoes, cut into small cubes
  • Sweet onion, finely chopped
  • Cilantro, chopped
  • Jalapeno, finely chopped (optional)
  • Lime or lemon

Method:

Place the chopped sweet onion into an icy bowl of water and let it rest for 15 to 20- minutes. Drain well and pat dry with paper towel. If you do not mind the strong smell and taste of onion, please skip this step.

In a medium bowl add all the ingredients and squeeze lime or lemon juice. Mix gently.

– Looking for more simple recipes? Check these out…

Ready to serve.

Did you know that mango is low in calories but loaded with nutrients? Mango is high in fiber and rich in vitamin A and C.  Vitamin C helps your immune system and collagen formation as vitamin A is essential  for bone and vision.

Thank you for visiting Color Your Recipes…have a colorful week!




Air-Fried, Twice Cooked Potatoes

Yes, you read it right…twice cooked potatoes, first boiled and then air-fried…the texture is amazing, creamy on the inside and crispy on the outside…

Despite being cooked twice there is not a recipe to follow…just boiled the potatoes in water with a bit of salt, drain and then toss some olive oil and freshly chopped rosemary or whatever herbs you are up to…place them on the air-fryer and voila…

These potatoes are delicious, slightly crispy on the outside and creamy on the inside making them perfect as a side dish. In this recipe I used the golden and red small potatoes.

– What is an air-fryer?

As the name suggests, it uses air, hot air to cook and yes, it mimics the deep oil fryer, well, almost…the air-fryer will not work when using wet batter, with that said, it is amazing with all kind of dry coat food.

– Why use an air-fryer?

Air fryer required non or very little oil. In my experience when cooking food that contain fat naturally such as chicken, there is no need to add any oil. As for vegetables, a spray of oil will do.

– Why you should try this recipe…

Well, this is almost a no-recipe post…no secret and super easy…

Ingredients:

  • Potatoes (as many or as little you want)
  • Salt and pepper to taste
  • Olive oil
  • Fresh rosemary (or any herbs you like such as oregano, thyme, or a combination)

Method:

Bring enough water to boil to cover the potatoes. Carefully add the potatoes and salt. Bring the water to boil again and lower the heat to simmer. Cook until the potatoes are tender and easily pierce by a fork.

Remove them from the heat and drain the water.  Let is cool and peel the skin off.

In the meantime, preheat the air-fryer to 375oF.

In a bowl add the potatoes, drizzle of olive oil, salt, pepper and the fresh chopped rosemary.  Toss gently.

Place the potatoes in the air-fryer basket and “fry” until golden brown. Gently shake the basket in between to accomplish even color.

Serve hot.

– Would you like more air-fryer recipes?  Check these out…

Did you know that potatoes are rich in vitamin C? The controversial about potatoes being unhealthy lays totally on the method of cooking. Potatoes are healthy food when cooked properly and contain other vitamins such as A and B, also minerals.

Thank you for visiting Color Your Recipes…have a colorful week!




Black Bean, Cuban Style

This simple black bean recipe is based from Cuban cuisine with a touch of sweetness and delicious over rice and staple food in Latin countries.

Like many of you I am trying to incorporate more legumes and substituting meat for other sources of protein.

Growing up in Brazil, rice and bean was a staple food in every meal…therefore I really take pleasure and a mix of nostalgia when I eat rice and bean. As you might be aware bean dishes are cooked in so many ways according to its Country tradition. In Brazil, we have the famous “feijoada” which uses black beans with all kind of meat in it, super tasty and flavorful…on the other had we have the “feijao”, meaning beans, which is serve daily for lunch and dinner over rice and much simpler flavor.

Today, I am sharing another bean stew, which I learned after searching the internet and realized why the Cuban bean dish taste so different from the Brazilian one…bell pepper and a bit of sugar. It is amazing that just by adding these two ingredients the flavor of the bean is totally altered.

The creamy bean stew over rice is so good…plain and simple and yet so satisfying. This recipe was adapted from here with some changes.

Ingredients:

  • 1lb dried black bean
  • 1 bay leaf
  • 3 tablespoons olive oil
  • 1 medium size onion, chopped
  • 1 large green bell pepper, cut into small pieces
  • 7-8 garlic cloves, finely chopped
  • 1 teaspoon dried oregano
  • 1 tablespoons cider vinegar
  • 1 teaspoon sugar
  • Salt and pepper to taste

Method:

Wash and soak the beans overnight, changing the water a couple of times in between.

Rinse of the water and place the beans in a pot with approximately 5 cup of water and bay leaf.

Let it boil and then simmer for approximately 60 minutes until the beans and cooked throughout. Remove the suds when the beans come to boil and add more water as needed, making sure that the beans are covered.

Alternatively you can use a thermo cooker by adding the beans, bay leaf and water. Let it boil, remove the suds and place the pot in the thermo cooker overnight or until ready to add the other ingredients.

Once the black beans are cooked, in a large pan heat the oil and add onion, garlic and bell pepper and sauté until vegetables begin to soften, about 4-5 minutes.

Add approximately 1 cup of beans to pan. Using the back of spoon smash beans against the wall of the pan, or alternatively use an immersion hand blender.  Add remaining beans, oregano, sugar, vinegar and water as needed.

Simmer until mixture thickens. Add salt and pepper to taste, stirring occasionally.

Serve over rice as side dish with chicken, meat, ham, fried egg or with anything you wish.

– For more Latin America cuisine dishes, please check these out…

Did you know that beans are an excellent source of protein, very low in fat and exceptionally high in fiber? They are also a very good source of calcium, iron, folic acid and potassium.

 

Thank you for visiting Color Your Recipes…have a colorful week!




Air Fried Bean Curd Sheet with Vegetables

This is a very simple and yet fulfilling Asian inspired dish using air fried bean curd sheet, a great alternative for substituting meat.

– Where can you find bean curd sheet?

Since we moved, every time I go visit my mom I have to stop by an Asian grocery store and stock up with lots of fresh vegetables, refrigerated and frozen food. It is true that we have Asian market in the area, but I always feel that it is not as abundant and fresh as in the areas where are more populated by Asians, supply and demand…

One of my favorite item is the fresh bean curd sheet, which is found in the refrigerator section…I discovered that it can perish fast and a great way to preserve is by using the air fryer. Once the bean curd sheets are “baked” in the air fryer and the moist removed it can be stored in the refrigerator or freezer for much longer time.

The bean curd sheet is so Asian, what I mean without any discrimination is that you need to acquire the taste for it…and I was so surprised that my husband really enjoys it…the texture is very different from the regular tofu, and I am not talking about soft, regular or firm…the bean curd sheet is somehow stretchy, slightly chewy and can absorb a lot of flavor.

I hope you get a chance to try it…you will find it very different and interesting.

– Let’s start cooking…

Ingredients:

1 package fresh bean curd sheet

1 inch fresh ginger cut into thin strips

2 cups water

¼ cup soy sauce

1 tablespoon sugar

1 tablespoon sesame oil

Red pepper flakes to taste

Salt and pepper to taste

Method:

Pat dry the bean curd sheet and cut into 1 inch wide. Randomly separate the layers and place in the 325-350F preheated air fryer for about 15 to 20 minutes, until the bean curd sheets are golden brown and crispy. Shake the basket every so often to prevent the sheets from sticking together.

Once the bean curd sheets are ready, remove from the air fryer and set aside. Place all the other ingredients in a medium pot. Bring to boil then add the air fried bean curd sheet. Bring to boil and turn the heat to simmer.

As the air fried bean curd sheets absorb the sauce it will shrink. Simmer for about 15 minutes, if needed add more water, salt and pepper.

Remove from the heat.

At this point, it can be served as it is or added to any stir-fry vegetable.

 

 

– More recipes with soybean curd?

Yes, if you enjoy this simple and easy vegetarian item, you might want to take a look at Tofu Fa recipe which is a dessert made with soft bean curd.

 

Did you know that bean curd sheet is a film form from boiling soy milk? The film is similar to the film formed when boiling milk. The soy milk film is then accumulated and dried acquiring a yellowish color, unlike the soy milk. Bean curd sheet is also called bean curd skin or tofu skin.

Thanks for visiting Color Your Recipes, have a colorful week!




Air Fried Sweet Mini Peppers with Onion and Zucchini

This is one of my favorite method to “roast” sweet mini peppers. It is super easy and fast…it’s lightly caramelized and perfect on bread, crackers or salad.

I love the colors of the sweet pepper, so summery and refreshing.  Many times we just eat them raw…crunchy and sweet, but sometimes I like to enhance the sweetness of the peppers by roasting…

I used to roast mini peppers in the oven…but since I got the air-fryer, this is my preferred way to “roast” almost anything…I love how even and caramelized the sweet peppers turned out in the air-fryer.  All the excess liquid, either from the washing or the pepper itself just drains out of the basket.

This recipe is very versatile, you can air-fry only the mini peppers or mix and match it with all kind of vegetables, I decided to go with zucchini and onion as I had them handy, but feel free to use whatever vegetable you have available such as carrots, eggplant, yellow squash…

Once the vegetables are air fried and seasoned you can keep them in the refrigerator for a few days and serve cold, which I love during warm weather.

Ingredients:

1 lb sweet pepper

1-2 zucchinis

1 medium size onion

Olive Oil

Balsamic Vinegar to taste

Freshly ground salt and pepper to taste

Method:

Preheat air fryer to 400F.

Wash and slice in half the sweet peppers and remove the seed. Slice the zucchini and the onion.

In a large bowl place the sweet mini peppers and drizzle with olive oil.

Carefully place the sweet peppers in the air fryer basket and let is cook for approximately 15 minutes. Make sure to shake the basket in between. Remove from the basket and place in a large bowl.

Do the same with the onion and zucchini. Once the onion and zucchini are done place them together with the sweet peppers.

Add salt and pepper and drizzle balsamic vinegar to taste.  Toss gently.

Serve warm or cold.

I hope you enjoy this simple method of roasting mini sweet peppers…for more air-fryer recipes, please check HERE.

 

Did you know that peppers contain large amount of antioxidants such as lycopene, beta carotene, lutein and zeaxanthin? These carotenoids are important, especially for the eyes.

Thank you for visiting Color Your Recipes…have a colorful week!




Persian Eggplant Dip

This is a very healthy and tasty dip made with roasted eggplants.  The recipe is simple and the trick to its delightful taste is the caramelized onion and golden garlic together with a hint mint…all together in a smoky, creamy and silky eggplant.

Since I had the eggplant dip (Kashke Badmjan) at a local Persian restaurant I wanted so bad to make it at home…when I noticed these huge, really huge eggplants at Trader Joe’s I saw the opportunity to try and I end up bringing home two of this gigantic eggplants.

Eggplants are healthy in spite of a large amount of water. Eggplants contain dietary fiber, vitamins and minerals.

After searching the internet for inspiration, I end up adapting today’s recipe from Minimalist Baker and Food 52.

This eggplant dip is delicious served with fresh pita bread or pita chips. Traditionally it is served with pita bread, but I love the combination of light and crispy pita chips with the creaminess of the eggplant…so it is up to you…

Ingredients:

  • 2 large eggplants (cut into 1/4 inch rounds // skin on)
  • 1 large onion, thinly sliced in half moon
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh mint, finely chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • ½ teaspoon turmeric
  • Sea salt + ground pepper
  • Plain yogurt, Greek or regular

Method:

Wash and poke the eggplants with a fork, place them on a foil-lined pan. Roast in a preheated oven of 375 to 400F for about 45 min to 1 hour until the eggplants are soft.

While the eggplants are in the oven, caramelize the onion, preferably in a cast iron pan over medium heat to high heat. Add the onions.  Cook for a few minute until they start to soften, stirring so the heat distribute evenly.

Reduce the heat to medium low and continue stir once in a while so the onions brown equally. The onions will reduce and become more and more golden. Remove the onions from the pan once the onion developed a deep and caramelized flavor. Set aside.

In the same pan, add the minced garlic with the mint and let it turn golden under medium heat, stir constantly, so the garlic will not burn. Remove from the heat and add to the caramelized onion.

Once the eggplants are soft and somewhat the skin burnt Remove from the oven, let it cool and then remove the inside of the eggplant with a spoon. Mash the eggplant with a fork.

In the same cast iron skillet place the mashed eggplant, salt, pepper, turmeric and cook for a few minutes stirring constantly. Once the mixture is even, add the mixture of caramelized onion and garlic.

Cook for another 3 to 4 minutes, adjust more seasoning if necessary stirring frequently.

Before serving add plain yogurt. Serve warm or at room temperature.

I hope you enjoy this simple and easy recipe for an eggplant dip…you might want to take a look of Homemade Hummus or Jalapeno Artichoke Crab Dip recipes.

 

Did you know that eggplant is a fruit and classified as a berry? Moreover, the seeds of eggplants contain nicotinoid, which are substance related to the ones found in tobacco, both are species of nightshade plants.

Thank you for visiting Color Your Recipes….have a colorful week!




Apple Mint Salad

This is a very simple, refreshing salad made mainly with apple, fresh squeezed orange juice and fresh mint. This salad is a great side dish for any occasion, especially with grilled meat or poultry…the refreshing and crisp apples with a hint of mint is very invigorating with fatty meal, giving the meal a nice balance.

I learned this recipe with my little sister when she brought a large bowl of this apple salad and we all loved it…I could not believe that such a simple recipe with only a few ingredients could be so good. The combination of the crispy apples with orange and a hint of mint is so pleasant for the palate. I meant to share this recipe a while ago but somehow never got to it…and now with July 4th approaching it is a perfect occasion to do so.

Mint…I love growing all kind of herbs, as a matter of fact I have a bunch of different herbs, more than I can ever use…it is so nice to be able to just pick what I need and use…anyway, let’s move to the recipe, which is not much of a recipe…just adjust to your taste…

Ingredients:

  • Apple as many as you need, preferably Fuji, Honeycrisp, Jazz or any crispy type.
  • Freshly squeezed orange to coat the apple
  • Fresh mint, to your taste
  • Salt, just a pinch
  • Olive oil, drizzled

Method:

Peel and core the apples, slice then thinly and cut into matchstick. Use a vegetable slicer or mandolin. Place them into a bowl.

Squeeze the orange juice over the apples and toss gently until the apples are coated with the juice.

Add a bit of salt and olive oil.

Toss in the thinly cut mint, mix gently. Serve cold.

I hope you enjoy this simple and healthy recipe using apple, you might want to take a look at Zucchini Ribbons Salad recipe.

 

Did you know that apples are high in fiber and loaded with antioxidants. Therefore apples may help your heart health and reduce risk of developing cancer.

 

 

Thank you for visiting Color Your Recipes…have a colorful week!




Simple Air-Fried Curry Cauliflower

This simple and tasty cauliflower can be made by simply combining a bit of curry and after a few minutes in the air-fryer you will have a super healthy side dish.

Here I am again with another recipe using the air-fryer…I must confess that this is one of the most used gadget in my kitchen and I regret not getting it earlier…I have been experimenting with all kind of food, and so far I am pretty content with the results, especially that so little oil is needed if any in order to accomplish flavorful dishes.  Moreover, it is so easy to clean…which is a very important element when it comes to everyday cooking…with no more words, I will go ahead with this week recipe.

Ingredients:

  • 1 head of cauliflower cut into small florets, about ¾ in.
  • 1 ½ tablespoon olive oil
  • 1 to 2 teaspoons curry powder
  • Salt and pepper to taste

Method:

Preheat the air fryer to 350°F

In a bowl, toss together the cauliflower, olive oil, curry powder, salt and pepper.

Place the cauliflower in the fry basket and insert into the air fryer. Cook until the cauliflower is lightly browned, about 6 to 7 minutes, gently shake the basket halfway through roasting.
Transfer the cauliflower to a bowl and serve hot/warm.

I hope you enjoy this simple, healthy and easy recipe for cauliflower using air-fryer.

 

Did you know that cauliflower is from the Brassicaceae family? The same family from broccoli, cabbage, brussels sprouts, kale and collard green.

Thank you for stopping by Color Your Recipes…have a colorful day!




Air-Fried Brussels Sprouts

If you do not care for Brussels sprout, this recipe will change your mind…by simply placing the sprouts in the air fryer and you will totally change your mind about not liking Brussels sprouts.

Lately I try to add Brussels sprouts on our table, and I have tried so many recipes, from stir-fry to roasting, and I have to admit that I am very impressed when I air fried it.  I already air fried Brussels sprouts many times, and now I got it really working well. On my first attempt, I treated the Brussels sprouts as I usually do when roasting in the oven…and realized that the loose leaves would be too well done for our taste (burned) and that we enjoy more the loose leaves as they carry more flavor and its crispy texture. Well, this was an easy solution…just peel off the layers of leaves and separate the leaves from the buds and treat them separately in the air fryer.

It is well worth the “double” stage cooking, as each part of the Brussels sprouts are cooked to precision, to serve just mix them together and you will not be able to stop easting until all the Brussels sprouts are gone, and with not additional dressing or sauce…just as it is!

Oh yes, I wanted to share with you about the knife sharpener, Any Sharp that I received to try…nothing is more annoying than having a dull knife.  I was pretty happy with this knife sharpener, it is small and come in a variety of colors…and yes, it even sharps serrated knife which I used on my bread knife. I like that the fact that it is small (easy to store) and secure to the counter when in use.  For more detail please check AnySharp site….and yes, I did use the sharpener before cutting my Brussels sprouts…

Ingredients:

  • Brussels sprouts
  • Olive oil
  • Salt
  • Pepper, fresh ground

Method:

Wash and dry the Brussels sprouts buds. Cut the tip and peel the leaves as much as you desire and place them in a separate bowl.

Cut the remaining buds in half or quarters according to its size and place is another bowl.

Add olive oil, salt and pepper in both bowls and toss until the leaves and buds are lightly coated.

Preheat the air fryer to 375F.

Air fry the buds for approximately 10 minutes. Shake the basket once in between. Once fried, remove and place them on the serving bowl.

Add the loose leaves to the air fryer basket and cook for about 5 minutes, make sure to check and shake the basket 2 to 3 times in between y as it can burn easily.

Add the air fried Brussels sprouts buds back to the basket, shake to even and air fry to another minute or two.

Serve immediately.

I hope this simple recipe for Brussels sprouts will change your mind and you will incorporate sprouts in your diet.

 

Did you know that Brussels sprouts are cruciferous vegetables? Some basic research suggest that cruciferous vegetables contain chemicals that might help prevent cancer.

Thank you for stopping by Color Your Recipes…have a colorful day!