The temperature is rising and my air conditioner is dying. So my air fryer and instant Pot are saving my butt right now. They are getting me fed without heating up my apartment so don’t be surprised to see a lot of recipes using them both the next couple of weeks.
This week I had already several air fryer recipes planned for the 4th of July so we will start with a good all American hamburger.
Inspired by Air Fryer Handbook Magazine
1 TBS Worcestershire sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt, to taste
1/4 tsp ground black pepper, to taste
1 tsp dried parsley
1/2 lb ground beef
Set the air fryer to 350 degrees. In a medium bowl, combine the Worcestershire sauce, garlic powder, onion powder, salt, black pepper and parsley. Add the ground beef and mix well but be careful not to over work the meat. You don’t want tough burgers.
Divide the meat mixture in half and shape into two patties. With your thumb, put an indent in the center of each patty to prevent the patties from bulging in the middle. Put the patties into the air fryer basket and lightly spray the tops with oil.
Cook for 10 minutes. You don’t have to turn the patties. Serve with toppings of your choice.
Back in October, my friend, ess, rescued this little beared dragon from a very neglectful situation. Reptiles have very specific things they need in their environment to be healthy. He didn’t have them. He wasn’t being fed properly so he was starving and as a result was severely under weight. He didn’t have anything in his cage to rub on so there were wounds on his body where the shed skin he couldn’t rub off literally tore his skin.
Ess and I took the beared dragon, now named River, to the vet and discovered that River dodged the metabolic problems reptiles get when the don’t have a proper home environment but our little dude was still a sick little guy. Bearded dragons have a fungus on their scales. When they are healthy and have the things they need in their environment they naturally keep this fungus in check. River wasn’t healthy so the fungus was taking over. When the fungus gets to the stage it was with River it gets in the blood stream and is usually fatal.
Ess decided she wanted to try treating him. We found out on Monday, after 8 months of treatment and regular visits to the vet, River is now cured. He is completely healthy. I could just cry. I am so happy.
Hamburger Salad With Mustard Vinaigrette
Adapted From Paleo Scaleo
1/2 lb ground beef
3 TBS lightly beaten egg
1/2 tsp oregano
1/4 tsp mustard powder
1/8 tsp red pepper flakes
1/4 tsp salt
1/4 tsp black pepper
1 TBS almond flour
4 cups salad greens
2 roma tomatoes, sliced
1/4 small red onion, sliced
4 TBS olive oil
1 TBS balsamic vinegar
2 tsp Dijon mustard
pinch salt and pepper
Combine the ground beef, egg and spices in a medium bowl. Using the hands, thoroughly mix the ingredients together. Add the 1 tablespoon of almond flour to the mixture and mix with your hands again. Divide the meat and shape into two patties. Use your thumb to make an dent in the middle of the patties. Place the patties in the fridge. Next, combine all the dressing ingredients in a small bowl and whisk to combine, Place a skillet over medium-heat, once hot, place the patties in the in the pan. Cook 4-5 minutes per side or until the preferred doneness. Divide the greens between two plates. Top with tomatoes and onions, add a burger and drizzle with the mustard vinaigrette.
I am so excited! Last week I finally got a new computer. I have been blogging from my phone and the computers at the library for over two years while I have saved for a computer. Blogging is so much easier to do from a computer at home in my favorite chair whenever I have time then to find time to go to the library after work while sitting on very uncomfortable chairs. It also lets me work on a project or two I have wanted to do but can’t do from my phone, like rebuild my recipe index here on the blog. I have been working so hard on my projects, I have barely spent anytime in the kitchen.When I do get in the kitchen I am keeping things really simple. Lately my meals follow the random protien, some kind of Primal Palate seasoning and some kind of random vegetable or vegetables template. This has led me to some yummy, quick and easy meals.This recipe doesn’t use Primal Palate seasonings (but it could) but it is yummy, quick and easy so I can get out of the kitchen and back to my computer projects.
3 Ingredient Breakfast Skillet
Adapted From Lexi’s Clean Kitchen
1/2 lb ground beef
1/2 cup salsa
Heat oil in a large skillet over medium heat. Once hot add ground meat and cook, stirring occasionally until no pink remains, about 8 minutes.
Add in salsa and mix to combine, let cook together until heated through, about 3 minutes.
Crack in 6 eggs and cover skillet until the eggs are cooked through to your desired consistency, about 5-8 minutes.
Well, I found out what caused the hives I battled with at the beginning of June. It turns out that some beautiful bathsoap I got as a gift was the culprit. I only used it once so when I got the hives I hadn’t thought about it being the cause. I found out when I used it to wash my hands when I ran out of hand soap last Wednesday. Fortunately, the hives on my forarms and hands didn’t last as long or were as itchy as the first batch.
Since I no longer need to do an elimination diet to determine what is causing the hives, I have decided to put off my whole 30 until this fall so I can enjoy some of the overnight trips that revolve around finding the best food in North Dakota.
Adapted From The Keto Instant Pot Cookbook
1/2 lb ground beef
1/4 cup tomato sauce
1 TBS tomato paste
1 1/2 tsp chicken boulion
1 cup frozen green beans
1/2 cup sliced onions
1 1/2 TBS apple cider vinegar
1 1/2 tsp coconut aminos
1/2 tsp salt
1 tsp ground black pepper
juice of half a lemon
Preheat the pressure cooker on the saute function. Add the ground beef and use a spoon to break up any lumps. Add the tomato sauce, tomato paste, chicken boullion, green beans, onions, vinegar, soy sauce or coconut aminos, salt, and pepper. Lock the lid and cook on high for 5 minutes. 10 minute natural pressure release. Stir in lemon juice and serve.
I am always looking for resources for 1 or 2 to share with you. It’s hard to find cookbooks and blogs for 1 or 2 and much harder to find ones that are worth recommending. It seems that most cookbooks and blogs for one or two think of small batch recipes in terms of special occasions like Valentines day. They forget we need to eat the other 364 days of the year.
Other small batch cookbooks fill their recipes with partially used packets of processed ingredients like we don’t deserve anything better just because we are single. I am rather picky about my small batch cookbooks and blogs. If I wouldn’t personally use them, I am not going to recommend them. So today, I am excited to be able to recommend to you Betty Crocker Right Size Recipes Delicious Recipes For 1 or 2.
Things I like about Right Sized Recipes:
1. While a few of the recipes use processed ingredients, most don’t.
2. The ingredients are easily found at most grocery stores.
3. The recipes are for food I would actually like to eat.
4. The recipes don’t have an excessive amount of ingredients or take an excessive amount of time to make.
5. They include some recipes for a small slow cooker.
6. There is an extensive chart showing what other recipes use your leftover ingredients.
What I don’t like:
1. The portions are very small
So does the cookbook meet the criteria I have for including the book in my library? Does the food taste good? Yes, every recipe I tried tasted good. Will I cook out of this book on a regular basis? Yes, the cinnamon frosted molasses cookies and no knead Parmesan Rosemary bread are already on my list to make again. I also have a list of more recipes I want to try.
The recipes are easily doubled or fleshed out with a salad or other vegetable sides.
Skillet Taco Spaghetti
From The Right Sized Recipes Cookbook
2 tsp olive oil
1/2 cup chopped onion
1/2 lb ground beef
2 tsp finely chopped garlic
1 cup water
1 cup chunky style salsa
2 oz raw spaghetti, broken in half
1/2 tsp ground cumin
1/2 cup shredded Mexican blend cheese
In a large skillet, heat the olive oil over medium heat. Add onion and cook, stirring occasionally, until the onion is translucent. Add ground beef and garlic. Cook 5 -7 minutes or until the meat is no longer pink. Stir the remaining ingredients. Heat to boiling and reduce the heat. Cover and simmer for 10 – 12 minutes until the pasta is tender and most of the liquid is absorbed.