12 best for dummies cookbooks

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Boost Nutrition by Using Whole Grain Breading

If your recipe calls for breadcrumbs, add in a little extra fiber with the right breading. Use a whole grain panko or bread instead of a traditional white grain. Don’t fret on flavor, most people won’t even be able to taste the difference, and everyone can benefit from extra fiber.

Soak Starchy Vegetables in Water

Soaking starchy foods — like potatoes, beets, and apples — in water for 30 minutes prior to air frying them can help decrease the levels of the compound acrylamide formed during cooking.

Research has linked higher intakes of acrylamide to certain cancers, and although there is room for more research, there’s also a great opportunity to play it safe and soak your starchy foods. Soaking foods doesn’t eliminate all the acrylamide, but it will significantly reduce it.

Use the Right Amount of Oil

Not too much and not too little. It’s important to use about 1 to 2 tablespoons of oil so the intense convection heat can do its job of crisping your foods. We recommend an oil mister you can refill instead of the canned varieties.

Keep It Clean

If you aren’t cleaning between uses, your machine may not heat evenly or even have food stick and burn to the sides. Just give your basket a good wiping down between uses, so you can enjoy this appliance for years to come.

Behold the Power of Preheating

If a recipe tells you to preheat, it’s best you do just that. Otherwise your time may be off and the results may mean leaving your food in the air fryer longer, risking a burn!

Pork Schnitzel

• 4 boneless pork chops, pounded to 1/4-inch thickness
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 1/2 cup all-purpose floor
• 2 eggs
• 1 cup breadcrumbs
• 1/4 teaspoon paprika
• 1 lemon, cut into wedges

Get Ready

1. Season both sides of pork with 1/2 teaspoon of salt and pepper.
2. Place the flour on a plate; whisk eggs into large bowl; and place the breadcrumbs in separate large bowl.
3. Season flour with paprika; season breadcrumbs with remaining salt and pepper.
4. Bread pork by dipping each pork chop in flour, then whisked eggs, and then last, the breadcrumbs.
5. Preheat air fryer to 390 degrees.

It's Time to Air Fry!

1. Place the pork chops into air fryer, not overlapping and working in batches as needed. Spray the pork chops with cooking spray and cook for 8 minutes.
2. Flip the pork chops and cook for another 4-6 minutes until cooked to an internal temperature of 145 degrees.
3. Serve with lemon wedges.

Charred Cauliflower Tacos

• 1 head cauliflower, washed and cut into florets
• 2 tablespoons avocado oil
• 2 teaspoons taco seasoning
• 1 medium avocado
• 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon salt
• 2 tablespoons chopped red onion
• 2 teaspoons fresh squeezed lime juice
• 1/4 cup chopped cilantro
• 1/2 cup cooked corn and 1/2 cup shredded purple cabbage
• Eight 6-inch corn tortillas

Get Ready

1. Preheat air fryer to 390 degrees.
2. In a large bowl, toss cauliflower with avocado oil and taco seasoning. Set metal trivet inside air fryer basket and liberally spray with olive oil.

It's Time to Air Fry!

1. Place cauliflower onto trivet; cook for 10 minutes, shaking every 3 minutes to allow for an even char.
2. While cauliflower is cooking, prepare the avocado sauce. Mash avocado in bowl; then mix in garlic powder, pepper, salt, and onion. Stir in lime juice and cilantro; set aside.
3. Remove cauliflower from air fryer.
4. Add tablespoon of avocado sauce to each tortilla; top with corn, cabbage, and cauliflower.

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Creamy Cookie Dough Mousse

• 2 tablespoons unsalted butter
• 4 ounces cream cheese, softened
• 1/4 cup powdered erythritol
• 1 teaspoon sugar-free maple syrup
• 1-1/2 teaspoons vanilla extract
• 1/4 cup stevia-sweetened dark chocolate chips

Directions

1. In a small saucepan, melt the butter over low heat until golden brown
2. In a medium bowl, beat together the cream cheese, erythritol, maple syrup, and vanilla extract with a hand mixer until smooth and well combined
3. Beat in the browned butter until smooth and well combine
4. Fold in the chocolate chips; then spoon into two dessert cups and chill until ready to serve

Per Serving:

Calories 378 (From Fat 334); Fat 37g (Saturated 22g); Cholesterol 93mg; Sodium 184mg; Carbohydrate 16g (Dietary Fiber 6g); Net Carbohydrate 10g; Protein 5g

Chicken Pizza Casserole

• 1 pound boneless chicken thighs
• 1 tablespoon olive oil
• 2 large zucchini, cubed
• 12 ounces whole-milk ricotta cheese
• 4 ounces sliced pepperoni, divided
• 2 cloves minced garlic
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan

Directions

1. Preheat oven to 350 degrees and grease 9-x-13-inch glass baking dish
2. Cook chicken in oiled skillet over medium heat
3. Shred chicken
4. In large bowl, toss shredded chicken with zucchini, ricotta, half the pepperoni, garlic, salt, and pepper
5. Spread mixture in baking dish and bake 20 minutes
6. Sprinkle with mozzarella and parmesan, and top with rest of pepperoni
7. Bake another 5-10 minutes, until cheese is melted

Per Serving:

Calories 631 (From Fat 418); Fat 47g (Saturated 20g); Cholesterol 205mg; Sodium 1,052mg; Carbohydrate 9g (Dietary Fiber 2g); Net Carbohydrate 7g; Protein 44g

Goat Cheese Frittata

• 16 medium spears asparagus
• 2 tablespoons olive oil
• 4 ounces sliced white mushrooms
• 12 large eggs
• 1/2 cup heavy cream
• 2 cloves minced garlic
• Salt, to taste
• Pepper, to taste
• 4 ounces crumbled goat cheese
• 2 green onions, sliced thin

Directions

1. Trim ends from asparagus and cut into 2-inch pieces
2. In 10-inch cast-iron skillet, heat oil over medium-high heat
3. Add mushrooms and asparagus, and saute for 3-4 minutes, until browned
4. In a medium bowl, whisk together eggs, cream, garlic, salt, and pepper
5. Pour liquid mixture into skillet and sprinkle with goat cheese and green onion
6. Bake 30 minutes at 375 degrees, until set; then cut into wedges to serve

Per Serving:

Calories 505 (From Fat 366); Fat 41g (Saturated 18g); Cholesterol 622mg; Sodium 531mg; Carbohydrate 7g (Dietary Fiber 2g); Net Carbohydrate 5g; Protein 28g

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Yield: 6 servings

Cook Time: 30 minutes.

Directions:

1. In a two-quart stockpot, bring water and lentils to a boil. Reduce and simmer for 30 minutes or until tender, then drain excess liquid.

2. In a serving bowl, mix together cooked lentils, garbanzo beans, bell peppers, and carrot. Whisk together lemon juice and olive oil. Stir lemon vinaigrette over the salad.

3. Top with chopped cilantro and serve. Excellent chilled or at room temperature.

Yield: 6 servings

Cooling Time: 30 minutes

Directions:

1. Boil the water in a medium saucepan. Add the bulgur, cover, and remove from the heat. Allow the bulgur to absorb liquid for at least 15 minutes.

2. Mix together all ingredients Except salt in a large serving bowl. Allow the Tabbouleh to rest at room temperature for 30 minutes.

3. Season with salt to taste and serve.

* You can use couscous or quinoa as an alternative to bulgur, but both grains must be cooked according to package directions prior to being added to this salad.

Yield: 36 cookies

Cook Time: 10-14 minutes.

Directions:

1. With an electric mixer, cream the butter, sugar, brown sugar, honey, and lemon zest until fluffy, approximately 5 minutes. Add the egg, vanilla, and lemon juice (minus 1 tablespoon) and mix until incorporated.

2. In a food processor, grind the pistachios to a flour consistency. In a small bowl, combine the ground nuts, flour, cornmeal, cardamom, and salt.

3. Add the dry mixture to the wet ingredients and mix until combined. Chill the dough for 30 minutes in the refrigerator.

4. Preheat the oven to 350 degrees. Roll the dough into balls 1 tablespoon at a time, place the balls 2 inches apart on a cookie sheet, and flatten gently. Repeat with remaining dough.

5. Bake for 10 to 14 minutes or until the edges brown. Remove from the oven and cool completely on a wire rack.

6. Whisk together the remaining lemon juice, the half and half, and the powdered sugar in a bowl. Drizzle the cooled cookies with the glaze and cool until the glaze hardens. Serve.