Pressure Cooker Sambar

FIRST COOKING CYCLE FOR SAMBAR
1/2 cup Toor Dal
2.5 cups Water
1 cup Canned Tomatoes
1 Onion roughly chopped
1.5 tablespoons Sugar Or Other Sweetener Equivalent or jaggery
1 teaspoon Kosher Salt
1 teaspoon Turmeric
.5-1 teaspoon Cayenne Pepper
1 tablespoon Sambhar powder

SECOND COOKING CYCLE FOR SAMBAR
1 tablespoon Tamarind Concentrate
2 cups Water
1/2 cup Frozen Pearl Onions
1/2 cup green beans cut 2 inches long
Other vegetables of choice (see note)

FOR TADKA
2 teaspoon Ghee or oil for vegan option
1 teaspoon Black Mustard Seeds
2 whole Dried Red Chilis
4-5 curry leaves

GARNISH
2 tablespoons Cilantro finely chopped

FIRST COOKING CYCLE

Add dal, water, tomatoes, chopped onion, sugar, salt, turmeric, cayenne and sambhar spice blend to the inner liner of your Instant Pot.

Cook for 10 minutes at high pressure. Allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.

Using an immersion blender, blend together the dal and vegetables. You are doing this to create a flavorful mix and to keep the dal from settling to the bottom in what will be a relatively thin broth.

SECOND COOKING CYCLE:
To the blended dal mixture, add 2 cups water, the tamarind concentrate, and the frozen vegetables.

Cook for 2 minutes at high pressure and then immediately release all remaining pressure.

On the stovetop in a small pan (preferably a tadka ladle), heat 1 tablespoon of ghee. When it is hot, add mustard seeds, the whole red chilies, and the curry leaves. Stand back and allow the mustard seeds to splutter about 30 seconds.
Pour this hot, flavored ghee onto the sambhar, garnish with chopped cilantro and serve.

Notes: You can use other vegetables such as diced pumpkin, chopped eggplant, or whole okra as well

Shrimp with Coconut Milk

1 pound Shrimp shelled, deveined (about 26-30 count to the pound)
1 tablespoon Minced Ginger minced
1 tablespoon Garlic minced
1/2 teaspoon Turmeric
1 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
1 teaspoon Garam Masala
1/2 can Full-Fat Coconut Milk

Mix all ingredients together.

FOR STOVETOP
Put into a pan and cook over gentle heat until the shrimp are no longer pink, it should take about 6 to 8 minutes. Add a little extra coconut milk if you need it.

Eat with riced cauliflower, cucumber “noodles”, or shirataki noodles for low carb options, or over rice if carbs are not an issue.

FOR INSTANT POT
In the inner liner of your Instant Pot, place 2 cups of water, and place a trivet on top.

Place the shrimp & coconut mixture in a pot that fits inside your Instant Pot, and cover with foil.

Set your Instant Pot at 4 minutes for low pressure, release pressure quickly and mix well. Add a little extra coconut milk if you need.

Please note: To get the shrimp to cook in the time specified, ensure that:
Your shrimp are between 21-25 per pound
They are fully submerged in the coconut milk before you cook
You use a stainless steel bowl to best conduct heat
You use a low trivet.
Otherwise just add 1-2 minutes to the cook time, or open, stir, and close the pot back up and let the shrimp cook in the residual heat of the coconut milk.

Air Fryer Korean Grilled Pork Dae Ji Bulgogi

1 lb Boneless Pork Shoulder cut into 1/2″ thick slices
1 Onion thinly sliced
2 tbsp gochujang (Korean red pepper paste)
1 tbsp Minced Ginger
1 tbsp Minced Garlic
1 tbsp Soy Sauce
1 tbsp rice wine
1 tbsp Sesame Oil
1 tsp Sugar Or Other Sweetener Equivalent
1/4-1 tsp Gochugaru or cayenne pepper
1 tbsp Sesame Seeds
1/4 cup Chopped Green Scallions

In a large bowl, mix together the pork with the onion, gochujang, ginger, garlic, soy sauce, rice wine, sesame oil, sugar, and cayenne and allow it to marinate for 30 minutes or up to 24 hours in the refrigerator.

Place the pork and onion slices into the air fryer basket, discarding the excess marinade.

Set your airfryer to 400ºF and cook for 15 minutes, flipping pork over half way through.

Test with a meat thermometer to ensure the pork has reached an internal temperature of 165ºF before serving.

Air Fryer Turkish Chicken Kebab (Tavuk Shish)

INGREDIENTS
1/4 cup Full-Fat Greek Yogurt
1 tbsp Minced Garlic
1 tbsp Tomato Paste
1 tbsp Vegetable Oil
1 tbsp Lemon Juice
1 tsp Kosher Salt
1 tsp Ground Cumin
1 tsp Smoked Paprika
1/2 tsp Ground Cinnamon
1/2 tsp Ground Black Pepper
1/2 tsp Cayenne Pepper
1 lb Boneless Skinless Chicken Thighs each cut into 4 pieces

In a large bowl, stir together the Greek yogurt, garlic, tomato paste, lemon juice, oil, salt, cumin, paprika, cinnamon, black pepper, and cayenne pepper until the spices are well-blended into the yogurt.

Add the chicken pieces and mix until the chicken is well-coated with the marinade. Allow the chicken to marinate for 30 minutes or for up to 24 hours in the refrigerator.

Remove the chicken from the marinade and place in a single layer in the air fryer basket. Set the air fryer to 370ºF and cook the chicken for 10 minutes.

Open the air fryer and flip over the chicken. Set the air fryer to 370ºF and cook the chicken for another 5 minutes.

Test with a meat thermometer to ensure the chicken has reached an internal temperature of 150ºF before serving.

These only need to marinate for 30 minutes, but overnight is best. Ideally make the marinade the night before and let them sit in the fridge until you’re ready to cook the next day.

You don’t have to cook these on a skewer. Serve them as little bites of chicken, or place them on a skewer after their cooked for presentation.

Air Fryer Amchoor Potatoes

INGREDIENTS
4 cups Baby New Potatoes cut into 4 pieces each
3 tbsp Vegetable Oil
1 tsp Turmeric
1 tsp Amchoor
1 tsp Kosher Salt
1/2 tsp Ground Cumin Coriander Blend
1/3 tsp Cayenne Pepper
1 tbsp fresh lime or lemon juice
1/4 cup Chopped Cilantro or Parsley chopped

In a large bowl, add potatoes, oil, turmeric, amchoor, salt, cumin coriander blend, and cayenne pepper. Mix well.

Place the seasoned potatoes in the air fryer basket and cook at 400F for 15 minutes. Check to ensure the potatoes are cooked through.

Sprinkle lemon juice and chopped cilantro onto the potatoes and serve.

Air Fryer Beef Satay

1 pound beef flank steak sliced thinly into long strips
2 tablespoons Oil
1 tablespoon Fish Sauce
1 tablespoon Soy Sauce
1 tablespoon Minced Ginger
1 tablespoon Minced Garlic
1 tablespoon Sugar Or Other Sweetener Equivalent
1 teaspoon Sriracha Sauce
1 teaspoon Ground Coriander
1/2 cup chopped cilantro divided
1/4 cup chopped roasted peanuts

Place beef strips into a large bowl or a ziplock bag.

Add oil, fish sauce, soy sauce, ginger, garlic, sugar, Sriracha, coriander, and 1/4 cup cilantro to the beef and mix well. Marinate for 30 minutes or up to 24 hours in the refrigerator.

Using a set of tongs, place the beef strips in the air fryer basket, laying them side by side and minimizing overlap.

Leave behind as much of the marinade as you can and discard this marinade.

Set your air fryer to 400F for 8 minutes, flipping once halfway.

Remove the meat to a serving tray, top with remaining 1/4 cup chopped cilantro and the chopped roasted peanuts.

Serve with Peanut Sauce.

Air Fryer Bun Thit Nuong (Vietnamese Crispy Pork Salad)

FOR THE MARINADE
1/4 cup onions, chopped
2 tablespoons Oil
1 tablespoon splenda or 2 tablespoons sugar
2 teaspoons dark soy sauce
1 tablespoon Minced Garlic
1 tablespoon Fish Sauce
1 tablespoon minced lemongrass paste
1/2 teaspoon Ground Black Pepper
1 pound thinly sliced pork shoulder

FOR FINISHING
1/4 cup crushed roasted peanuts
2 tablespoons chopped cilantro or parsley

In a bowl, whisk together the onions, sugar, soy sauce, oil, garlic, fish sauce, lemongrass, and pepper.

Thinly slice the pork shoulder into 1/2 in slices, and then cut crossways into 4-inch pieces.

Add the pork to the marinade and let it rest for 30 minutes or for up to 24 hours.

Remove the pork slices from the marinade, and place in single layer in the air fryer basket.

Set the air fryer to 400ºF and cook the pork for 10 minutes, flipping over halfway.

Test with a meat thermometer to ensure the pork has reached an internal temperature of 165ºF.

Remove pork to a serving tray, sprinkle with the roasted peanuts and cilantro or parsley, and serve.

Air Fryer Bacon

8 slices bacon

Layer the bacon in the air fryer basket. You can overlap the slices a bit because that bacon isgoing to shrink and shrink.

Set your air fryer to 400F for 10 minutes. You should have not have to flip the bacon at all.
If you use very thick bacon it will take longer. In contrast, thinner bacon will get done faster.
Turkey bacon cooks up in about 7-8 minutes so keep an eye on it from time to time.

Note: The GoWise says 3-5 minutes for regular cut and 8-10 for thick.

Remove the bacon on to a plate covered with paper towels, and let it drain.

You can carefully pour the bacon grease from the foil sheet into a mason jar.

To reduce smoke when cooking bacon in the air fryer:

Water. Put a little bit of water in the bottom pan/basket of the air fryer. You put some water in it, you put the bacon on the rack/grill part of the basket, and you have at it.

Bread. Place pieces of bread at the bottom and let them soak up all that lovely grease!

Foil. I would not recommend parchment paper if you plan to use the bacon grease, as it is very hard to pour it out of a sheet of parchment. You are better off using foil to gather than bacon fat instead.

Air Fryer Beef Bulgogi

1.5 pounds Sirloin Steak, or chuck steak, sliced thinly against the grain
3 Chopped Green Scallions, cut into 2-3 pieces each
1 cup shredded carrots
3 tablespoons Soy Sauce
2 tablespoons Brown Sugar, or 2 teaspoons Splenda for low carb
2 tablespoons Sesame Oil
2 tablespoons Sesame Seeds
2 teaspoons Minced Garlic
1/2 teaspoon Ground Black Pepper

Place sliced beef, carrots, and green onions into a plastic zip-top bag. Add, soy sauce, brown sugar, sesame oil, sesame seeds, garlic, and ground pepper. Squish the bag well to get the meat and sauce to incorporate well.

Allow the beef to marinate for 30 minutes or up to 24 hours in the refrigerator.

Place the meat and veggies into the air fryer basket, leaving behind as much of the marinade as you can. Set air fryer to 400°F for 12 minutes, shaking halfway through.

Serve with steamed rice, riced cauliflower, or over a mixed salad.

Buffalo Chicken Casserole

4 cups Rotisserie Chicken shredded
1/2 cup Onion chopped
1/4 cup Cream
1/4 cup hot wing sauce
1/4 cup blue cheese crumbled
2 ounces Cream Cheese diced
pepper
1/4 cup Chopped Green Scallions chopped

Preheat oven to 350F. Spray an 8 x 8 baking dish.

Mix together chicken, onion, hot wing sauce, cream, diced cream cheese, blue cheese, salt, and pepper.

Bake at 400F for 15 minutes. Remove from the oven and stir well to mix the cheeses. Cover with foil and let it rest for 2-3 minutes.

Garnish with chopped green onions and serve.

Notes:
This dish works great as both a main course and as an appetizer! It serves 4 as a main course and 8 as an appetizer.

This is a great way to use up a rotisserie chicken.

You can also mix this up and cook portions of it in the microwave as you’re getting ready to eat it. That way, you have an easy meal, ready to go.

If you plan to freeze it, I suggest you make up serving size portions of it, and plan to stir well from time to time, as it is cooking.

You can serve this as a dip with either chips or celery. It’s a thick dip so use a hefty chip for this.

I love to use leftovers to make low carb or regular quesadillas. Just sandwich it between a tortilla, sprinkle a little more cheese, and grill away.

Air Fryer Korean Beef (Pork) Tacos

MARINADE
2 tablespoons Gochujang
1 tablespoon Dark Soy Sauce
2 teaspoons Minced Garlic
2 teaspoons Minced Ginger
2 teaspoons Sugar Or Other Sweetener Equivalent or 1 teaspoon Truvia
2 tablespoons Sesame Oil
2 tablespoons Sesame Seeds
1/2 teaspoon Kosher Salt

MEAT AND VEGETABLES
1.5 pounds sirloin beef thinly sliced (chuck, rib eye or sirloin)
1 cup Onion sliced

FOR SERVING
12 flour tortillas warmed OR
1 head Romaine Lettuce Leaves for low carb
1/2 cup Chopped Green Scallions cut into 2-inch pieces
1/2 cup Kimchi (optional)
1/4 cup Cilantro chopped

Place sliced beef, sliced onions, and green onions into a plastic zip-top bag. Add gochujang, soy sauce, ginger, garlic, sweetener, sesame oil, and sesame seeds. Squish the bag well to get the meat and sauce to incorporate well.

Allow the beef to marinate for 30 minutes or up to 24 hours in the refrigerator.

Place the meat and veggies into the air fryer basket. Set air fryer to 400°F for 12 minutes, shaking halfway through.

To serve, place a little meat in the tortillas, top with green onions, cilantro and kimchi if using, and serve with lots of napkins for this messy, but very satisfying meal.

You can use corn tortillas to make this a gluten-free dish.

You can opt to use lettuce leaves in place of tortillas to make this dish low carb.

You can also serve this with steamed rice (or cauliflower rice) and sautéed bok choy for a change.

This is a great recipe for meal planning! Just get the meat marinating and throw it in the fridge the night before and it will be ready to cook the next day.

You can also make this recipe with pork shoulder.

Air Fryer Buffalo Cauliflower

5 cups Cauliflower chopped, about one large head
6 cloves Garlic peeled and chopped
4 tablespoons Vegetable Oil
1/2 teaspoon Kosher Salt

FOR THE SAUCE
1/3 cup hot sauce
2 tablespoons Butter or coconut oil for vegan
1 teaspoon Worcestershire Sauce

FOR THE AIR FRYER
Chop the cauliflower into evenly-sized florets and put them in a large bowl.

Cut each garlic clove into 3 pieces and smash them down with the side of your knife. Don’t be shy about smashing the garlic. You want to expose as much of the garlicky surface area as possible so that it roasts well. Add this to the cauliflower.

Pour over the oil and add salt. Mix well until the cauliflower is well-coated with the oil and salt.
Turn your air fryer to 400F for 20 minutes and add the cauliflower, flipping once at the halfway mark.

MAKE THE SAUCE
While the cauliflower cooks, make the sauce. In a small bowl, whisk together the hot sauce, butter, and Worcestershire sauce.

Once the cauliflower is cooked, place it into a large serving bowl. Pour the hot sauce over the cauliflower and mix well.

Place the cauliflower back into the air fryer. Set it to 400F for 3-4 minutes to let the sauce set a little.

Serve with blue cheese dressing or ranch dressing.

FOR THE OVEN
Chop the cauliflower into evenly-sized florets and put them in a large bowl.

Cut each garlic clove into 3 pieces and smash them down with the side of your knife. Don’t be shy about smashing the garlic. You want to expose as much of the garlicky surface area as possible so that it roasts well. Add this to the cauliflower.

Pour over the oil and add salt. Mix well until the cauliflower is well-coated with the oil and salt. Don’t be shy about the oil when cooking in the oven, and maybe add another tablespoon of oil to be safe.

Broil on HIGH for 10-15 minutes, checking and stirring often.

MAKE THE SAUCE
While the cauliflower cooks, make the sauce. In a small bowl, whisk together the hot sauce, butter, and Worcestershire sauce.

Once the cauliflower is cooked, place it into a large serving bowl. Pour the hot sauce over the cauliflower and mix well.

Place the cauliflower back into the oven. Set it to 400F for 1-2 minutes to let the sauce set a little.

Serve with blue cheese dressing or ranch dressing.

Tips and Tricks for Making Buffalo Cauliflower:

Crisp. Everyone loves crispy wings, so don’t undercook these Cauliflower Hot Wings. You want them crispy!

Heat. Don’t want them too spicy? Easily customize this recipe by using the brand of hot sauce you love the most.

Dip. Don’t be afraid to pair these with some delicious dips like some Blue Cheese, Ranch Dressing, or any of these Keto Salad Dressings.

Frozen. If using frozen cauliflower, thaw completely, then drain the liquid and pat down for best results.

Sauce. Mix it up and make these with gochujang mayo.

Air Fryer Persian Chicken Kebab (Joojeh Kebab)

1.5 pounds chicken breasts cut into large, bite-size pieces
1/4 cup Onion roughly chopped
1/4 cup Full-Fat Greek Yogurt
1 tablespoon Oil
1 teaspoon Kosher Salt
1/2 teaspoon Smoked Paprika
1/2 teaspoon Ground Black Pepper
2 tablespoons saffron water See recipe
1 teaspoon turmeric

MAKE THE SAFFRON WATER
In a mortar and pestle, grind together equal parts of saffron and sugar. You’re doing this for two reasons. One, it extends the use of the saffron by flavoring the sugar with the aroma and essence. Two, once it is ground up fine, it dissolves in water more easily.

Use about 1/2 teaspoon of this powder mixed with 1 cup of hot water to give you a saffron water you can use to flavor meats, desserts, and cakes.

JOOJEH KABOBS
Place chicken in a large bowl.

Place onion, Greek yogurt, oil, salt, paprika, and black pepper in a small blender container and process until you get a smooth mixture.

Pour this mixture over the chicken.

Add turmeric and saffron water and mix until the chicken is well-coated with the marinade. You’re adding these two ingredients later to keep your blender bowl from being irrevocably stained yellow.
Allow the chicken to marinate for 30 minutes or for up to 24 hours in a refrigerator.

Remove the chicken from the marinade, and place in the air fryer basket.

Set the air fryer to 370F for 15 minutes, flipping the chicken halfway through.

Test with a meat thermometer to ensure the chicken has reached an internal temperature of 165F before serving.

These joojeh kababs are usually served with plain white rice with butter, and a sprinkle of the saffron water on top of it.

Chicken (or Paneer) Karahi

2 tablespoons (2 tablespoons) Oil
2 tablespoons (2 tablespoons) Ginger,minced
1 tablespoon (1 tablespoon) Jalapeño Peppers, or serrano pepper, minced
1.5 pounds (680.39 g) boneless skinless chicken thighs, cut into 4 pieces each
1 cup (149 g) tomatoes, chopped
2 teaspoons (2 teaspoons) Turmeric
1 teaspoon (1 teaspoon) Garam Masala
1/2-1 teaspoon (0.5 teaspoon) Cayenne Pepper or to taste

For Finishing
1/4 cup (4 g) Cilantro, chopped
2 tablespoons (2 tablespoons) Lemon Juice
1 teaspoon (1 teaspoon) Garam Masala

Heat a nonstick 10-inch pan and when it’s hot, add in the oil. You want a wide saucepan.

To the hot oil, add the ginger and jalapenos.

Add the chicken and let the chicken sear on one side and then flip over.

Add in tomatoes and stir well.

Add all the spices and stir.

Now, you’re going to cook this lovely, fragrant mixture until it is all well cooked. Do NOT add water. Do NOT cover.

Stir once in a while. This is the point you’ll be happy you listened to me and used a nonstick pan.

As the chicken and tomatoes cook, you’re going to see the water evaporating, the tomatoes caramelizing and mushing up–and most importantly, the oil separating. Some of this oil is what you added, some of it is what’s being rendered out of any fat that was on the chicken.

By the time the water has mostly or completely evaporated, your chicken will be done. Verify this with a meat thermometer so it is at 165F.

Add all the finishing ingredients and have at it!

Air Fryer Pecan-Crusted Chicken Tenders

1 pound (453.59 g) chicken tenders
1 teaspoon (1 teaspoon) Kosher Salt
1 teaspoon (1 teaspoon) Ground Black Pepper
1/2 teaspoon (0.5 teaspoon) Smoked Paprika
1/4 cup (62.25 g) Coarse-Ground Mustard
2 tablespoons (2 tablespoons) Maple Syrup, or honey
1 cup (80 g) finely-crushed pecans

Place the chicken tenders in a large bowl.

Add salt, pepper and smoked paprika and mix well until the chicken is coated with the spices.

Pour in honey and mustard and mix well.

Place the finely-crushed pecans on a plate.

Working with one chicken tender at a time, roll the tenders into the crushed pecans until both sides are coated. Brush off any excess.

Place the tenders into the air fryer basket and continue until all tenders are coated and in the air fryer basket. Set the air fryer to 350F for 12 minutes until the chicken is cooked through and the pecans are golden brown before serving.

Notes:
For this recipe, you want the nuts crushed fine, but not utterly powdered. The finer they are chopped, the more likely they are to stick to the mustard mixture.

If you find yourself getting annoyed by nuts that just won’t stay put, just chop them a little bit more and you should be good to go.

Remember too that you can use other nuts for this recipe, so if you don’t like pecans, try something different.

Air Fryer Chicken Tenders with Almond-Parmesan Crust

1 pound (453.59 g) chicken tenders
1 (1 ) Eggs
1/2 cup (56 g) Superfine Almond Flour
1/2 cup (50 g) powdered Parmesan cheese, (the cheap stuff in the green can)
1/2 teaspoon (1/2 teaspoon) Kosher Salt
1 teaspoon (1 teaspoon) pepper
1/2 teaspoon (1/2 teaspoon) Cajun seasoning, or cayenne, or chili powder

In a small, relatively flat bowl, beat the egg.

In a ziptop bag, mix the almond flour, cheese, salt, pepper, and seasoning.

Get a paper plate or dinner plate ready.

Spray your air fryer basket with oil.

Dip each tender in the egg and place on the plate until all the tenders have been dipped. Don’t try to dip it in the breading or else you’ll have messy hands and clumps in the breading. Just line up the eggy tenders until they’re all ready.

Now use a fork to pick up one tender at a time. Put that in the zip top bag and shake that bag like you mean it. Ensure the tenders are well covered in the almond mixture.

Do NOT dip in egg and breading again. Tried it. Hugely messy and less tasty.

Use the fork to pull out that tender and place it in your air fryer basket.

Spray the tenders with oil.

Cook at 350F for 12 minutes or until the inside registers 160F. Raise temperature to 400F for 3 minutes to brown the crust.

Serve with Big Mac sauce:

3/4 cup (224 g) Mayonnaise
4 tsp (4 tsp) Prepared Mustard
2 tbsp (2 tbsp) Dill Pickles
1 tablespoon (1 tablespoon) White Vinegar
1 tablespoon (1 tablespoon) onions, chopped
2 teaspoons (1 teaspoons) sweetener (or to taste)
1/2 teaspoon Smoked Paprika

Air Fryer Chicken Jalfrezi

1 pound (453.59 g) Boneless Skinless Chicken Thighs, cut into large, 2 inch pieces
1 cup (160 g) onions, chopped
2 cups (298 g) Chopped Bell Peppers
2 tablespoons (2 tablespoons) Oil
1 teaspoon (1 teaspoon) Kosher Salt
1 teaspoon (1 teaspoon) Turmeric
1 teaspoon (1 teaspoon) Garam Masala
1/2-1 teaspoon (0.5 teaspoon) Cayenne Pepper

For the Sauce
1/4 cup (61.25 g) tomato sauce
1 tablespoon (1 tablespoon) Water
1 teaspoon (1 teaspoon) Garam Masala
1/2 teaspoon (0.5 teaspoon) Kosher Salt
1/2 teaspoon (0.5 teaspoon) Cayenne Pepper

In a large bowl, mix together Chicken, onions, peppers, oil, salt, turmeric, garam masala and cayenne.

Place the chicken and vegetables in the air fryer basket. Set the air fryer for 360F for 15 minutes. Stir and toss half way through the cooking time. See stovetop alternative below.

Meanwhile, make the sauce: In a small microwave safe bowl, combine tomato sauce, water, garam masala, salt, and cayenne.Microwave for 1 minute. Remove and stir. Microwave for another minute. Set aside.

Once the chicken is cooked, remove and place chicken and vegetables in a large bowl. Pour the prepared sauce over them, and toss to cover the chicken and vegetables evenly with the sauce.

Serve with rice, naan, or a side salad.

Stovetop alternative: You can also cook this dish stovetop. You would stirfry the chicken, onion, and bell pepper until they were mostly cooked, and then add the sauce along with a little extra water. Then, you’d cover the pan and let it simmer until the sauce had thickened, and the chicken and veggies were cooked through. Leave a little bite in the veggies and you’re all set.

Air Fryer Tandoori Chicken

1 pound (453.59 g) chicken tenders, each cut in half
1/4 cup (50 g) Full-Fat Greek Yogurt
1 tablespoon (1 tablespoon) Minced Ginger
1 tablespoon (1 tablespoon) Minced Garlic
1/4 cup (4 g) Cilantro, or sub parsley
1 teaspoon (1 teaspoon) Kosher Salt
1/2 – 1 teaspoon Cayenne Pepper
1 teaspoon (1 teaspoon) Turmeric
1 teaspoon (1 teaspoon) Garam Masala
1 teaspoon (1 teaspoon) Smoked Paprika, to add a smoky flavor to the chicken, and color

For Finishing
1 tablespoon (1 tablespoon) Oil, or ghee for basting
2 teaspoons (2 teaspoons) Lemon Juice, for finishing
2 tablespoons (2 tablespoons) chopped cilantro, for garnishing

In a glass bowl, mix all ingredients except the basting oil, lemon juice and 2 tablespoons of cilantro. Marinate for 30 minutes.

If using an aur fryer, baste the chicken with either oil or ghee on one side. Cook in preheated air fryer at 350F for 10 minutes. Remove and flip over the chicken, and baste on the other side. Cook for another 5 minutes.

If you don’t have an air fryer, you can cook this recipe in a skillet. Just heat up a skillet until it’s screaming hot, add ghee that has a high smoke point and cook the chicken for 4-5 minutes on each size.

Using a meat thermometer, check to see if the internal temperature has reached 165F. Do not skip this step.
This chicken is marinated in spices. You won’t be able to tell if it’s done by just looking at the color. Without a meat thermometer, you’re likely to overcook the chicken. The best and only way to cook this without making rubber chicken is to use a meat thermometer, and cook until it reaches an internal temperature of 165F.

Remove and place on a serving plate. Add lemon juice and mix, and sprinkle with cilantro.

Serve alone or with green chutney as an appetizer.
Serve with tzatziki or raita as a dip.
Serve with naan as part of a meal. In this case, add some dal and a cold salad to round out the meal.
Make extra and add to your leftover butter chicken sauce.
Eat in lettuce leaves as a low carb wrap.

Makes 4 178-calorie servings.

Reuben Casserole

8 oz (226.8 g) Pastrami, thinly sliced
8 oz (226.8 g) Corned Beef, thinly sliced
2 cups (284 g) Sauerkraut
8 oz (226.8 g) Swiss Cheese, sliced
1 teaspoon (1 teaspoon) Caraway seeds

For the Russian dressing
1/2 cup (112 g) mayonnaise
2 tablespoons (2 tablespoons) Low Sugar Ketchup
1 tablespoon (1 tablespoon) onions, chopped
1 teaspoon (1 teaspoon) Louisiana Hot Sauce
1 teaspoon (1 teaspoon) Smoked Paprika

Preheat oven to 400F.

Make the Russian Dressing: In a small bowl, mix together mayo, ketchup, onion, hot sauce, and paprika and set aside.

Butter an 9 inch pan or an 8 x 8 baking dish. Layer the ingredients for the Reuben: start with the three fourths of the corned beef, top with the sauerkraut. Sprinkle the caraway seeds across the sauerkraut. Drizzle the dressing over the sauerkraut. Top with the remaining meat, and then top with Swiss Cheese. So your layers will be: meat, sauerkraut, caraway seeds, dressing, meat, and Swiss cheese.

Bake at 400F for 15 minutes until the cheese has melted and is bubbling. Turn on the broiler and broil for 2-3 minutes if desired.

Notes:

Use a 9-inch cake pan or an 8 x 8 baking pan to make this casserole.

Use a combination of thinly sliced pastrami and corned beef.

Drain the sauerkraut as well as you can. Despite this, you will have some sauce in the bottom of the pan once it’s baked. I drizzled most of this over the casserole.

If you don’t care about making this low carb, you can always layer the bottom with pieces of rye bread. Top with rye bread as well, and bake as directed. In this case, the bread will soak up all the lovely dressing. But of course, for low carb, either skip the bread or try it with Sola bread which is currently my favorite low carb bread.

Use Swiss cheese or any other kind of melting cheese for the top.

The caraway seeds add a lovely crunch to this dish. You can also buy sauerkraut with caraway seeds and skip a step.