Kisir Turkish bulgur salad

 

Ingredients

• ▢ 2 cups Bulgur Wheat dry (I used Turkish Bulgur) - not coarse/extra coarse
• ▢ 3 cups boiling water
• ▢ 1/4 cup tomato paste
• ▢ 2 tablespoons roasted red pepper paste
• ▢ 1 tsp. Salt or more to taste
• ▢ 1/4 cup olive oil I used Turkish Olive Oil
• ▢ 1 cup cucumber diced
• ▢ 1 red bell pepper diced
• ▢ 3/4 cup green onion chopped
• ▢ 1/3 cup fresh parsley chopped
• ▢ 3/4 tsp. Cumin powder or 7 spice
• ▢ 1 lemon juiced
• ▢ 2 tbps. pomegranate molasses
• ▢ 1/3 cup purple onion optional
• ▢ 2 tablespoons Jalapeño Pepper optional if you like spicy

Instructions

• In a bowl, soak the bulgur with the boiling water for 20-30 minutes, mixing occasionally until they are soft and tender. Bulgur should not be chewy.
• Meanwhile dice and chop all your ingredients.
• In a frying pan bring the olive oil, salt, tomato and pepper paste to simmer and keep cooking on low for about 5-7 minutes, stirring occasionally to form a creamy tomato paste base. Turn off the heat.
• Add in the bulgur and mix to coat well with the tomato paste. Allow the bulgur to cool down for about 10 minutes.
• In a bowl, add in all the salad ingredients with the bulgur, pomegranate molasses, lemon juice and cumin. Taste to see if you prefer to add more salt.
• Serve right away or cool in the fridge to serve cold.

Yogurt cake

 

French “Gâteau au yaourt” (A No-Measure Cake)

• 4.8 from 13 reviews

• Author:Delphine Fortin
• Prep Time:10 mins
• Cook Time:35 mins
• Total Time:45 minutes
• Yield:8 servings 1x

Discover French children’s favorite dessert! The school-famous “gâteau au yaourt” (yogurt cake) is a super simple no-measure cake to prepare for any occasio

Ingredients

SCALE

• 1 container plain yogurt
• 2 containers sugar
• 3 containers all-purpose flour
• 1 Tablespoon baking powder
• 1 container vegetable oil, neutral in taste
• 3 large eggs
• 1 teaspoon vanilla extract or lemon zest (optional)

Instructions

1. Preheat the oven to 350°F (180°C) and grease a 9-inch (23 cm) spring form.
2. In a large mixing bowl, pour the plain yogurt.
3. Add the eggs, sugar, vanilla extract and oil. Whisk until combined.
4. Wash the yogurt container and dry it.
5. Add all-purpose flour, baking powder, and mix well.*
6. Pour into the prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving. The cake will keep in an airtight container for up to 5 days.

Mediterranean eggplant chickpea salad

 

Ingredients

For the salad

• 1 medium eggplant, cut into 1- inch rounds 
• 3 Tablespoons olive oil 
• 1 - 15 ounce can of chickpeas, drained and rinsed 
• 4 roma tomatoes, diced
• 1/2 of an english cucumber, diced
• 5 green onions, chopped {about 1 cup of chopped green onion}
• 2 cups freshly chopped parsley

Dressing 

• 1/4 cup extra virgin olive oil 
• 1 Tablespoon red wine vinegar 
• 1 lemon, juiced
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pe
• 1 to 2 teaspoons of your favorite spice {I like sumac or za'atar in this salad}

Instructions

Chop the eggplant into 1-inch rounds. Sprinkle each eggplant slices with salt on both sides and let sit for 30 minutes {this helps to remove bitterness}. Rinse and pat dry with a paper towel. 

Pre-heat grill to medium heat.

Drizzle eggplant with the 3 Tablespoons olive oil and grill until tender and browned, about 5 minutes per side. Let cool completely and then dice up the eggplant. (Cubed and airfried for 18 mins 400F , shake) 

In a large bowl combing the eggplant, chickpeas, tomatoes, cucumber, green onions and parsley and mix. 

In a small mixing bowl or mason jar combine the olive oil, red wine vinegar, lemon juice, garlic, salt, pepper and spice of your choice. Mix well.

Drizzle the dressing on the salad and gently toss. Taste and adjust seasoning.

Serve as a side dish or add a scoop to grilled chicken or fish or to a pita sandwich.

Air fryer whole chicken

 

4.99 from 309 votes

Juicy Air Fryer Whole Chicken with Crispy Skin

The best use of your air fryer is making this air fryer whole chicken. The meat is juicy and the skin is extra crispy, just like a rotisserie chicken...you are going to love how easy this whole chicken in the air fryer is!

Prep Time5minutes mins

Cook Time1hour hr

Total Time1hour hr 5minutes mins

Course: dinner

Cuisine: American

Keyword: air fry whole chicken, air fryer rotisserie chicken, whole chicken in the air fryer, whole roast chicken

Servings: 6

 

Calories: 200

 

Author: Jennifer Banz

Equipment

• Air Fryer (Here's the air fryer I like best on Amazon)
• Meat Thermometer (Click here for the one I like best on Amazon

Ingredients

• 5-6 lb Whole chicken, giblets removed
• 2 Tablespoons avocado oil or your favorite cooking oil
• 1 Tablespoon Kosher Salt
• 1 teaspoon Freshly ground black pepper
• 1 teaspoon Garlic powder
• 1 teaspoon Paprika (I prefer smoked paprika)
• ½ teaspoon Dried basil
• ½ teaspoon Dried oregano
• ½ teaspoon Dried thyme

Instructions

• Pat the chicken dry with paper towels. In a small bowl, combine all of the seasonings with the oil to make a paste. Use a basting brush to spread half of the seasoning all over the breast side of the chicken. Pick the chicken up with the legs, and place it breast side down in the air fryer basket. (note: I removed my grate from my air fryer for this recipe. If yours allows, I would do the same. It will allow for a bigger chicken, and the breast meat will marinate in the released juices as it cooks.). Use the basting brush to coat the rest of the chicken with the rub.
• Air fry at 360 degrees F (182C) for 50 minutes.  Flip the chicken to breast side up and cook for an additional 10 minutes. (Cook time will vary depending on your air fryer wattage, size, and the size of your chicken)  - I did 60 mins (flip halfway, do wings up first and then wings down for next half) 
• Check to make sure the internal temperature of your chicken breast meat has a temperature of 165F (74C) using an instant read thermometer.  Continue to cook until the temperature is reached. Remove from the air fryer basket to a cutting board and let rest for 5-10 minutes before serving.

Apple oatmeal muffins

 

Apple Oatmeal Muffins

Apple Oatmeal Muffins make a great breakfast or quick afternoon snack.  Filled with apples, cinnamon, and oatmeal, then topped with an easy oat streusel, these apple muffins are an easy grab and go breakfast.

Prep Time10minutes mins

Cook Time15minutes mins

Total Time25minutes mins

Course: Breakfast

Cuisine: American

Servings: 12 muffins

 

Calories: 225kcal

Author: Amy Nash

Ingredients

Muffins

• 1 1/2 cups all-purpose flour
• 1 cup quick cooking oatmeal
• 3/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup milk or apple cider
• 1/2 cup unsweetened applesauce
• 1/4 cup oil
• 1 teaspoon vanilla
• 1 cup finely chopped apple

Streusel Topping

• 1/4 cup quick cooking oatmeal
• 2 Tablespoons all-purpose flour
• 2 Tablespoons brown sugar
• 2 Tablespoons melted butter
• 1/4 teaspoon cinnamon

Instructions

• Preheat oven to 400 degrees F.  Spray a 12 count muffin tin with cooking spray or line with paper liners and set aside.
• In a large bowl, combine the flour, oats, sugar, cinnamon, baking powder, baking soda, and salt.
• In a separate bowl, whisk together the eggs, milk, applesauce, oil, and vanilla.  
• Make a well in the center of the dry ingredients and add the wet ingredients, stirring just until combined.  Fold in the chopped apple, then divide evenly between the 12 muffin cups.  
• Combine all of the streusel ingredients together in a small bowl, then sprinkle over each muffin.  Bake the muffins for 15 to 20 minutes until a toothpick inserted into the center of the muffins comes out clean.