In this time of mass uncertainty, I know one thing for sure. Nothing is going to stop me from celebrating Thanksgiving with my family. The gathering might not be nearly as large as years past, but that is okay, because I like smaller and more intimate gatherings. This is a chance to get creative and try new dishes that you might be hesitant to try at a bigger party. I also understand that not everyone has that much kitchen space. If someone asked me what is the one compact gadget I would pick to take care of all of my cooking needs, I would pick the air fryer. The air fryer is great for roasting, air frying, and even dehydrating food, as the convection style of cooking leaves food crispy on the outside and moist on the inside. You need far less fat to cook with the air fryer, plus there is less clean up and splattering. I decided to set up a challenge for myself, to make a four course meal strictly using the air fryer– I used the Ommo brand to see how it would match up to my oven: https://amzn.to/3eKOWCW
I came up with this four course meal below, which I will break down below:
Clockwise: Sesame Tahini Crackers (both Keto and gluten free), Bacon, Brussel sprouts and Parmesan, Buttery Kataifi Wrapped Shrimp, and Pecan Pie Tarlets, or Toaster Pastries
To see my new video where I outline more benefits of the air fryer along with a visual technique of each dish, click below:
Sesame, Tahini, and Parmesan Keto Crackers
3 tablespoons light tahini paste (see notes)1 egg
2 tablespoons sesame seeds
A pinch of salt
2 tbsp parmesan cheese
2.5 tablespoons coconut flour
- Mix the tahini, egg, sesame seeds, salt. and parmesan in a bowl until well combined. Add the coconut flour and mix until thick, sticky mixture forms. Roll the mixture into a ball and place on a slightly greased parchment/baking paper. Add another sheet of parchment paper on top. Using a rolling pin, roll out flat pancake about about 5mm thick. Using a knife or pizza cutter, cut into rectangles.
- Place in the air fryer right on the parchment paper, and bake for 12 minutes at 390 degrees
Brussel Sprouts with Bacon and Parmesan
12 ounces Brussels sprouts
3 slices bacon ( pork or turkey, if using turkey, add an extra tbsp of butter since it is low fat)
1- 2 tbsp grated parmesan cheese
Salt to taste
Lemon pepper to taste.
Cut the bacon into Cut the bacon into ⅓ strips. Put on a foil tray or air fryer basket, and heat in the air fryer at 370 degrees for 12 minutes or until bacon is crisp and the fat is rendered. In the meantime, cut off the bottom of the sprouts and peel off any damaged outer leaves. Slice the sprouts from top to the bottom stem into thirds. Some leaves will fall off, keep them, they will get extra crispy. Place in a bowl and sprinkle with salt and lemon pepper to taste. Make a foil tray that fits into the air fryer you own (on top of the rack) Remove foil tray with bacon carefully. Pour the rendered bacon fat and the bacon pieces on top of the Brussel Sprouts in the bowl and toss together. Place the sprouts and bacon mixture back into the air fryer and cook for about 8 minutes and cook at 390° or until brussel sprouts are browned. Remove from air fryer when the sprouts are crispy on the outside and the center is cooked through. Toss with the parmesan cheese and serve.
Kataifi Shrimp
Kataifi dough- ⅓ dough
½ stick of butter
1 dozen large shrimp, peeled, tails left on
1 tsp sumac
2 tbsp lemon juice
½ tsp garlic powder
Salt to taste
Instructions
Pull apart with the kataifi dough with your fingers. Add the melted butter to the dough, and work into the dough with your fingers and set aside. Add the lemon juice, garlic powder, salt to taste to the shrimp. Wrap each piece of shrimp with the dough until it is all covered but the tails. Place on an air fryer tray or baking sheet, and bake for 14 minutes at 350 degrees.
PECAN HAND PIES
Filling
– 1 large egg, slightly beaten
– 3 tablespoons granulated sugar or can use Swerve for sugar free option
– ⅓ cup maple syrup or use sugar free maple syrup
– ½ teaspoon vanilla extract
– pinch table salt
– 1 ½ tablespoons room temperature butter
– 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
– 1 tablespoon all-purpose flour
– ⅔ cup chopped or whole pecans
Glaze
– 2 tbsp powdered sugar or Swerve confectioners sugar
– 1 tablespoon maple syrup
1 package ready made pie dough at room temperature
Directions:
If the dough is on parchment paper, keep it on there and roll out dough to about ⅛” thick and cut into 8 rectangles (all the same size, 4 on top, 4 on the bottom). Set aside. Make filling: In a saucepan, whisk together eggs and granulated sugar. Slowly stir in the maple syrup, vanilla extract, cinnamon, and nutmeg, and blend until smooth. Whisk in the butter, and 1 tablespoon flour. Whisk constantly until thickened about 5 minutes or so, then stir in pecans. Let the mixture cool, then add a rounded tablespoon of filling on 4 rectangles of pastry dough (on the parchment paper). Place the other pieces of dough on top of the filling and press with a fork to seal the edges. With a pastry brush, you can brush the pastries with milk or a beaten egg for extra gloss. If baking in a traditional oven, place on a cookie sheet and bake at 350 about 20 minutes or until golden brown. If using an air fryer, place the parchment paper on the wire tray and bake for 350 degrees for 15 minutes. For the glaze, whisk together powdered sugar and maple syrup until well blended. Sprinkle the glaze on each pastry right out of the oven.
