Add a pop of flavor to your cookout routine with our easy 4-ingredient Keto Grilled Okra with zesty TAJIN^® seasoning. It's a crispy low carb side dish or snack with a spicy kick. Ready in just 5 minutes - making it one delicious "fruit" on a skewer.

Yep, okra is technically a fruit because of the seeds. However, we treat it like a vegetable in savory dishes like our Indian spiced okra and Chinese okra stir fry. In this recipe post we are going to show you how to cook okra so it's not slimy but instead crunchy, tender, and full of flavor. So, let's get started.

Ingredients

Fresh Okra - Did you know there are over 60 known okra varieties around the world? In the US, the Clemson spineless okra is the most common. There is even a red okra. You can use any type of "fresh" okra you desire. However, you cannot use frozen or previously cooked okra in this recipe because you will end up with slimy okra. More on that later.

Olive oil - or oil of choice to prevent sticking to the grill.

Tajín^® Seasoning - is a gluten-free Mexican seasoning mix made with chili peppers, lime, and sea salt.You can easily exchange this spice mixture with chili powder - so don't worry if you do not have it on your spice rack. Just as an FYI, this post is not sponsored in any way. We just love this spice because it is delicious on cut fruit like pineapple, spices up grilled mango chicken and fun to add to cocktails.

Lime Juice - Adds a pop of brightness to the okra on the grill and prevents it from going from crunchy to slimy.  

Low Carb and Keto Friendly

With less than 1 net carbohydrate per serving, keto grilled okra with tajin seasoning is the perfect way to align with your culinary goals of eating healthy. Serve keto grilled okra along chicken kabobs or grilled shrimp and maybe a starter of caprese salad skewers because everything is more fun to eat on a stick.

Equipment Needed

1. Gas grill, BBQ grill or alternatively you can use a grill pan on the stove top. Our preferred method is a standard gas or BBQ grill as it adds that delicious smokey charcoal flavor to the dish.
2. Wooden/metal skewers or a vegetable grill basket so the okra does not fall between the grill grates.

How Do You Grill Okra?

• Preheat the grill to medium high heat. Soak wooden skewers (so they do not burn on the grill) or grease your vegetable grill basket.
• Toss fresh whole okra with olive oil, Tajin^® seasoning (or chili powder) and salt and pepper to taste.
• Use 2 skewers and thread on the okra on them or place them on a grill plate. This keeps them secure and easier to turn.

• Grill okra over medium high heat for 2 minutes on each side until lightly charred but still crisp.
• Remove okra from the grill and squeeze over fresh lime juice to taste.

Frequent Asked Questions (FAQ's)

More Grilling Favorites

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Keto Grilled Okra with Tajín

This easy 4-ingredient keto grilled okra recipe with zesty Tajín seasoning is ready in just 5 minutes! Best crispy low-carb side or snack with a spicy kick.

Course Sides

Cuisine American

Diet Diabetic, Gluten Free, Low Fat, Low Lactose, Vegan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 skewer with 4 whole okra

Calories 66kcal

Author HWC Magazine

Ingredients

• 12 whole okra
  fresh or about 4 medium okra pods per person. Leave them whole, do not bother trimming the tops off.
• 2 tablespoons olive oil
  
• 1 teaspoon Tajin Seasoning or dried chili powder
• salt and pepper
  to taste
• 2 tablespoon lime juice or juice of one lime

US Customary - Metric

Instructions

• If using wooden skewers, pre-soak in water for at about 30 minutes to prevent burning on the grill. You can also use metal skewers or a vegetable grill basket. Preheat the BBQ or gas grill to a medium high heat: 400°Fto 425°F (204°C to 218°C). If using a grill pan on the stovetop, see the recipe notes below.
• Make sure your okra are dried completely after rinsing- very important step. In a large bowl, mix together okra, olive oil, Tajin spice seasoning (or chili powder) and salt and pepper to taste and mix well.
• Place the okra on the skewers or lay flat them flat on a vegetable grill grate - being careful to leave room between each okra and no overlapping. I used two skewers side by side and threaded each okra on in two spots. This will give you more stability when turning them on the grill.
• Grill okra for about 2-3 minutes on each side or just until some grill marks are showing on the okra. Remove from Grill. Squeeze fresh lime juice on top of the grilled okra.
• Enjoy your keto friendly side dish or appetizer while warm or at room temperature.

Storage and Reheating

• Leftover keto grilled okra can be stored in a covered container in the refrigerator for up to 3 days. We do not recommend freezing them due to texture issues. To reheat in the air fryer, preheat to 350 degree F for about 3-5 minutes or until toasty warm.

Video

Notes

Recipe Tips:

• Dry Okra Pods Well After washing: Make sure they are extra dry before adding any of the seasonings. If they are still wet, they will steam instead of getting a quick sear on the grill. This will result in a soggy okra. 
• Cook Fast! Use Medium - High Heat! The longer the okra sits on the grill to cook the more potential there is for okra to get slimy.
• Give Okra Pods Space to Cook: Don't overcrowd your grill basket or place too many okra pods on your skewers. The okra needs space in between to sear quickly. You may need to cook in batches if your grill space is small.
• Do not overcook your okra. The goal is just until you can pierce your knife into the edge of it. It is nice when they are slightly crisp but have taken on the smokey flavor of the grill. 
• Add lime juice: The acid helps reduce any slimy consistency.

Cooking okra in a Grill Pan on the Stovetop

• Preheat stovetop to a medium high and turn on your stovetop exhaust.
• Place okra in the grill pan, being careful to leave room between each and no overlapping. 
• Grill the okra for 2-3 minutes per side or until tender but crisp. 

Nutrition

Serving: 4okra pods | Calories: 66kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 56mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 173IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 0.2mg

The post Keto Grilled Okra with Tajín appeared first on Healthy World Cuisine

Get ready to fall in love with this delightful roasted side dish, where:

• Natural sweetness meets nuttiness.
• Aromatic rosemary takes center stage.
• A hint of cayenne pepper adds a subtle kick.
• Smoky paprika finish ties it all together.

Not only are these butternut squash steaks vegan, gluten-free, whole30 and paleo friendly, but are a delicious addition to creamy roasted butternut and carrot soup or curried autumn salad.

What is Winter Squash?

Behold the beloved Winter squash. Because they have seeds and develop from a flower, they fall in the fruit category! The humble butternut squash is a delicious example of winter squash that is typically harvested in the fall. They come in all shapes and sizes from round to oblong and a vast array of colors. The flavors of different winter squash types can vary widely, offering super sweetness, buttery richness, nuttiness, savory notes, and more.

Butternut squash is a particularly excellent choice for air frying, thanks to its shape, size, and flavor profile. Additionally, its thicker skin and rind contribute to a longer shelf life compared to summer squash.

What Does Butternut Squash Taste Like?

Have you ever savored the flavor of butternut squash? It boasts a naturally sweet and nutty taste. In addition, you are going to love the velvety and creamy texture when it's roasted, incorporated into pumpkin risotto, or layered in our vegetarian lasagna. Butternut squash shines in recipes where you desire a delightful combination of mild sweetness and savory goodness."

Shape and Color

Butternut squash has a rather amusing shape, resembling a long, pear-like figure. Usually, it features a rounded bottom and an elongated neck. An average fully grown butternut squash measures between 8 to 12 inches (20 to 30 cm) in length and approximately 3 to 5 inches at its widest point.

When selecting butternut squash for air frying, opt for a smaller size that can fit in the air fryer in a single batch. Smaller squashes are often sweeter and more manageable for this cooking method.

How to Choose the Best Butternut Squash

You could wait for a sweet little grandma to venture into the produce section and have her pick out the perfect squash for you. But if you are low on time, here are some quick tips on how to select the best butternut squash:

Inspect the Skin: Look for butternut squash with smooth, unblemished skin. Avoid squash with cuts, bruises, or soft spots, as they may indicate over ripeness or damage. You will know if it has gone bad if you can see mold.

Check for Firmness: A ripe butternut squash should feel firm and heavy for its size. Gently press your fingernail against the skin; it should not give in easily. If it feels soft or spongy, it may be overripe.

Examine the Color: Choose a squash with a consistent, matte beige or tan color. While some variations in color are normal, avoid squash with greenish or moldy patches.

Inspect the Stem: The stem at the top of the squash should be dry and firmly attached. A green or moist stem may indicate that the squash is not fully ripe.

Size Matters: Select a size that suits your cooking technique.

Look for a Uniform Shape: A butternut squash with a consistent shape, meaning a well-defined neck and bulbous end, is easier to work with when preparing it.

Consider the Weight: Pick up the squash and feel its weight. It should feel heavy for its size, indicating that it's dense and has a good amount of flesh inside.

Seasonal Timing: Butternut squash is typically in season during the fall and early winter months. Buying during this time can often result in the best flavor and quality.

Simple Ingredients

1. Butternut Squash - Opt for a smaller size to fit perfectly in the air fryer. Alternatively, you can use acorn, kabocha, or other sweet winter squash varieties for equally delightful results.
2. Olive Oil - Use olive oil or your preferred light-flavored oil to prevent sticking in the air fryer basket and to achieve that beautifully bronzed exterior.
3. Rosemary - We've incorporated 3 small sprigs of fresh rosemary as the star aromatic ingredient. If needed, you can substitute with 1 teaspoon of dried rosemary.
4. Paprika - Particularly, smoked paprika imparts a bold, woodsy flavor to the dish.
5. Garlic Powder or Garlic Salt - Feel free to use what you have on hand for a touch of savory goodness. Fresh cracked pepper is also a tasty addition.
6. Cayenne Pepper - Add just a dash for a subtle kick of heat. This ingredient is optional. If you're a fan of spicy flavors, consider drizzling your roasted air-fried squash with a bit of garlic chili oil.

How to Cut Butternut Squash Steaks?

Ready for some fantastic news? Our time-saving air frying recipe eliminates the need for peeling or dicing butternut squash. After air frying, the peel slips off easily. You can technically eat the peel but it's a bit tougher than kabocha skin. Therefore, most of us prefer to remove it before eating.

Less peeling, cutting, and chopping mean fewer opportunities for kitchen accidents. We're quite fond of all ten of our fingers, and we're sure you are too!

Here are some tips to ensure safe and efficient cutting:

• Sharpen your chef's knife or butcher's knife. Did you know that dull knives are more likely to cause accidents? The concept is simple: more pressure is needed with a dull knife, increasing the risk of slipping and cutting yourself. Keep your knives sharp for safety.
• Keep your cutting board steady and secure on the kitchen counter. If it tends to move, place a lightly damp cloth underneath to provide traction.
• If you'd like, microwave the whole butternut squash for 2 minutes before cutting. While not mandatory, it can make the cutting process easier.

• Leave the skin on the butternut squash. Begin at the thinner neck side and slice the squash into approximately 1 to 1.5-inch (2.5 to 3.8 cm) steaks.

• When you reach the bulbous section of the butternut squash, cut it in half and remove the seeds. You can save these seeds to make roasted pumpkin seeds.
• Continue cutting the remaining squash into slices.

Seasoning and Air Frying

• Preheat your air fryer to 400°F (204°C).
• Lightly brush each side of the butternut squash steak with olive oil.

• Sprinkle on paprika, garlic salt, pepper, rosemary, and a touch of cayenne pepper for a hint of heat. If you're planning for a gathering, you can refrigerate it at this stage for up to a week.

•  Arrange the seasoned squash in your air fryer basket or tray and air fry for about 25-30 minutes or until it's fork tender. Start checking them at the 20 minute mark for doneness.

Recipe Tips

• Opt for a smaller squash. If it's too large, you can either cut it into smaller wedges or cook it in batches.
• Consider microwaving the whole butternut squash for 2 minutes before slicing. It's not mandatory but can make slicing easier.
• Make sure to season both sides of the squash generously.
• Allow a bit of space between the slices in the air fryer to ensure proper air circulation and even cooking. Avoid overlapping just like what we do with our air fryer baby carrot recipe!
• The cooking time for air frying butternut squash depends on the thickness of your steaks. Thinner slices require less time, while thicker ones need more.
• Keep in mind that cooking times may also vary depending on the type or brand of air fryer you use. We used a Cosori Air Fryer Toaster Oven (32QT/32L) for this recipe.

Substitutions and Variations

• Get creative with your spice and herb choices.
• Enhance the flavor with a drizzle of curry sauce on top of the roasted butternut squash.
• For extra sweetness, consider adding a sprinkle of brown sugar or a drizzle of maple syrup at the end of the cooking process to avoid mess and prevent overbrowning.

How to Serve

• Enjoy these Rosemary Air Fryer Butternut Squash Steaks piping hot as a delectable side dish. They're also perfect for advance preparation-simply reheat them in the air fryer for a few minutes before serving to maintain their delightful crispiness. Consider adding a sprig of fresh rosemary as a garnish for an elegant touch.
• Get adventurous and try them in butternut squash tacos. It's a delightful combination of slight sweetness and a hint of heat - a true yum!
• Elevate your quinoa harvest salad or autumn salad by adding these squash steaks.
• Air fryer butternut squash make a fabulous side dish for Thanksgiving or any autumn meal.
• They're a spectacular addition to curries and soups or can serve as an alternative to kabocha in our vegan truffle pasta recipe.
• Don't forget about those sweet winter squash seeds. Try our air fryer pumpkin seed recipe for a deliciously crunchy topping on soups, salads, or simply as a late-night healthy keto snack.

How to Store?

Cooked butternut squash can be stored in the refrigerator in a sealed container for up to 3 days or frozen for as long as 3 months. When reheating, you have a couple of options: microwave for 1 to 2 minutes until it's toasty warm or air fry at 400°F or bake at 350°F until it reaches that delightful, toasty warmth.

Types of Winter Squashes

Winter squash can be divided into 2 categories.

1. Savory winter squash is lightly naturally sweet but also delicious in savory recipes. Examples include butternut, acorn, spaghetti, Hubbard and kabocha. A kabocha or acorn squash has a similar taste profile to butternut squash. These can be used as an exchange in this air fryer recipe.
2. Sweet winter squash is much sweeter and many of these are used for desserts like our pumpkin empanadas. Some examples include sugar pumpkin, delicata and golden nugget squash. You may also use these in this air fryer recipe, if you prefer a sweeter side dish.

Frequent Asked Questions (FAQ's)

Autumn Meal Ideas

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Rosemary Air Fryer Butternut Squash Steaks

Discover the perfect autumn side dish - easy spicy Rosemary Air Fryer Butternut Squash Steaks! No peeling, vegan, gluten free and ready in 30 minutes.

Course Sides

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 137kcal

Author HWC Magazine

Equipment

• air fryer We used a Cosori toaster oven style air fryer (32 quart sized)

Ingredients

• 2 pounds butternut squash unpeeled and sliced into 1 to 1.5 inch (2.5to 3.8 cm) steaks. Remove seeds and pulp.
• 2 tablespoons olive oil
  
• 1.5 teaspoon paprika (We used a smokey paprika)
• 1 teaspoon garlic salt or to taste - if on a low salt diet, exchange with garlic powder.
• 2 to 3 sprigs rosemary
  fresh minced or 1 teaspoon of dried rosemary
• pepper to taste
• ½ teaspoon cayenne pepper or to taste for desired heat (optional)

US Customary - Metric

Instructions

• Preheat air fryer to 400 degrees F ( 204 degrees C).
• To make the butternut squash easier to slice, you can microwave it whole on full power for 2 minutes. The step is optional but it does make it easier.
• Leave the skin on the butternut squash. Begin slicing at the thinner neck side and slice the squash into approximately 1 to 1.5-inch (2.5 to 3.8 cm) steaks. When you reach the bulbous section of the butternut squash, cut it in half and remove the seeds.  Continue cutting the remaining squash into half moon slices.
• Lightly brush each side of the butternut squash steak with olive oil. Season with paprika, garlic salt, pepper, rosemary, and a touch of cayenne pepper for a hint of heat on both sides.
• Spray your air fryer tray with a little oil to prevent sticking. Lay out the cut and seasoned butternut squash in a flat layer. Do not overlap. (Depending on the size of your air fryer, you may need to make a second batch.)
• Air fry for about 25 to 30 minutes or until fork tender, turning the steaks halfway in the cooking process. Start checking for doneness at the 15 to 20 minute mark.
• Enjoy! (You can make this dish up to 3 days in advance and then just reheat to serve)

Video

Notes

Recipe Tips

• Choose a smaller squash. If it's too large, you can either cut it into smaller wedges or cook it in batches.
• Consider microwaving the whole butternut squash for 2 minutes before slicing. It's not mandatory but can make slicing easier.
• Make sure to season both sides of the squash generously.
• Allow a bit of space between the slices in the air fryer to ensure proper air circulation and even cooking. Avoid overlapping!
• The cooking time for air frying butternut squash depends on the thickness of your steaks. Thinner slices require less time, while thicker ones need more.
• Keep in mind that cooking times may also vary depending on the type or brand of air fryer you use.

Storage

Roasted squash can be refrigerated in a sealed container for up to 3 days or frozen for us to 3 days. It can be reheated in the microwave, air fryer or oven just until toasty warm. 

If you are prepping for a holiday gathering, you can slice and season butternut squash steaks up to a week in advance and then air fry on the day of your gathering. 

Oven Directions

No air fryer - No problem! 

Preheat your oven to 350 degrees F (175 degrees C) and bake rosemary butternut squash steaks for 40 to 45 minutes or until fork tender. 

Nutrition

Serving: 2slices | Calories: 137kcal | Carbohydrates: 27g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 810mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24474IU | Vitamin C: 48mg | Calcium: 115mg | Iron: 2mg

The post Rosemary Air Fryer Butternut Squash Steaks appeared first on Healthy World Cuisine

Welcome to the ultimate DIY Baked Potato Bar-a culinary adventure that's sure to satisfy even the heartiest appetites. With over 25 mouthwatering topping ideas, you can transform ordinary potatoes into extraordinary dishes. From savory chicken fajita baked potatoes to dessert apple pie-filled sweet potatoes, it's a dream buffet for food lovers.

A loaded potato bar is not just a feast for the taste buds; it's a versatile and budget-friendly meal or snack that caters to everyone's cravings. Whether you're a traditional russet potato enthusiast or a stuffed sweet potato aficionado, a carnivore, or a vegan, we've curated something special just for you.

In this comprehensive guide, we'll not only show you how to craft the perfect Baked Potato Bar in the comfort of your home but also share invaluable party planning tips to ensure your next gathering is nothing short of unforgettable.

Potato Buffet Benefits

Do you refer to a baked potato as a jacket, spud, tater, Idaho, or tuber? The naming convention isn't relevant because we all share a love for CARBS! There's something extraordinarily comforting about the humble potato. When perfectly cooked, it's crispy on the outside and irresistibly soft on the inside-making it the ideal canvas for a myriad of delightful toppings. Here are some compelling reasons for creating a baked potato bar at your next gathering:

• Ensures a stress-free experience for both hosts and guests because everything can be prepared in advance.
• Fosters a fun and interactive experience where everyone can customize their own baked potatoes with their preferred toppings.
• Easily accommodate various dietary needs, including vegan, dairy-free, and gluten-free options.
• Enjoy an affordable meal option that won't break the bank.
• Experience a quick and convenient dining solution.
• Make the most of leftovers by turning them into delectable toppings. Ever thought of topping your favorite tater with leftover Moroccan lamb stew? It's a 'Spud-tacular' experience!"
• September is National Potato Month. However, we love to make this hot potato buffet all year around.

Basic Ingredients

To start, you'll need just three core ingredients to make the perfect roasted baked potatoes. We'll explore optional toppings and present six unique recipe ideas shortly:

1. Potatoes - Choose medium-sized russet or sweet potatoes to allow guests to enjoy more than one. For baking, select russet potatoes with low moisture and high starch content. In the US, choose firm, heavy, orange-skinned sweet potatoes. Japanese sweet potatoes or purple potatoes from Asian markets are excellent options due to their low moisture content. Stuffed sweet potatoes with all the fun toppings are personally our favorite.
2. Olive oil
3. Salt

How to Bake a Potato Without Foil

Before cooking, follow these initial steps for all potato baking methods:

• Scrub the potatoes and let them dry.
• Poke holes all around the potato to release steam during cooking.
• Coat with olive oil.
• Sprinkle with salt.

Oven Method

Our preferred method for large gatherings:

• Preheat the oven to 400°F (204°C).
• Place the prepped potatoes directly on a foil-lined baking sheet; avoid wrapping in foil to prevent sogginess.
• Bake for 45 minutes to 1 hour, depending on potato size. They're ready when a fork easily pierces them.

Air Fryer Method

Ideal for smaller gatherings:

• Preheat the air fryer to 400°F (204°C).
• Put the prepared potatoes in the air fryer basket or tray. Do not wrap in aluminum foil.
• Air fry for 35 to 45 minutes, flipping them halfway until they're fork-tender.

While you can also cook potatoes in a pressure cooker, microwave or slow cooker, these methods are less preferred because steam can't escape, resulting in a soggy texture.

How to Choose Toppings?

When it comes to topping your favorite spud, there are no strict rules. The possibilities for baked potato toppings are endless! Consider these factors when making your choice:

• Dietary restrictions of your guests.
• The time you have available for prep.
• Whether you're using russet or sweet potatoes, or both.
• Are you planning on providing baked potato bar recipe ideas?
• Available serving dishes (more on that later).

The Ultimate 25+ Topping List

Say hello to our favorite list of baked potato toppings. Our potato bar ideas may vary from yours, but it's designed to cater to all tastes. Add just a few or many more - it's up to you. If you are planning on hosting guests that need gluten-free or vegan toppings, you are going to love our fun recipe ideas that feature these healthier toppings. We offered these options for our guests, keeping in mind our 6 recipe ideas and the choice between regular and sweet potatoes at the baked potato bar.

We categorize our toppings into six categories:

Proteins

• Cooked bacon crumbles
• Chili (homemade or canned)
• Fajita chicken (grilled chicken with taco seasoning)
• Black beans
• Roasted garbanzo beans
• Cheese (grated Colby, pepper jack, feta, or your choice)

Veggies

• Sauteed spinach
• Diced fresh tomatoes
• Cooked corn
• Jalapeno slices
• Grilled or stir-fried peppers and onions with taco seasoning
• Sliced green onions or chives
• Steamed broccoli
• Chopped onions
• Guacamole or avocado slices

Sauces

• Butter
• Sour cream or plain Greek yogurt
• Tahini sauce
• Garlic chili oil
• Taco sauce or salsa
• Hot sauce

Seasonings

• Salt and pepper
• Crushed red pepper flakes
• Italian seasoning
• cilantro

Crispy Things

• Corn chips, crushed tortilla chips or homemade tortilla strips
• Fried shallots
• and more

Dessert Toppings

• Apple pie filling
• Regular or coconut whipped cream
• Candied pecans
• Honey or maple syrup

Gathering Setup: Small vs. Large

Tailoring your baked potato bar setup to the gathering's size and location:

For small family gatherings at home, place baked potatoes in the center and scatter toppings for self-service.

However, for larger gatherings or tailgate parties, opt for a buffet-style setup, preferably with long tables to keep lines moving smoothly.

Set Up: Baked Potato Bar for a Party

Tasks can be done up to 24 hours in advance

• Arrange the buffet table(s) and select the required bowls, serving containers, and utensils. Mix up the bowls and place some up higher like on a cake stand to give you more room on your table.
• Plan on 1 potato per guest and for those hungry guests at least 2. If you are planning on serving sweet potatoes with dessert toppings, plan on 1 for each person as well.
• Wash, scrub and dry your potatoes.
• Decide on your list of toppings. Plan on grouping ingredients that complement each other for easy access.
• Place plates, utensils, and napkins at the starting end of the table.
• Reserve space for freshly baked potatoes on the table.
• Optional - create little cards to label your toppings.  Set out recipe cards for your guests with a few of your favorite ways to top the potatoes.
• Locate your slow cooker and any warming trays to keep toppings like chili, chicken, or other items warm.
• Pre-chop and prepare all topping ingredients before guests arrive, storing them in covered serving containers. Most can be done up to 24 hours in advance and refrigerated, except guacamole.

Day of Party Tasks

• Arrange toppings, labeling ingredients and grouping complementary ones. Most items can be served at room temperature, so you can set these out before guests arrive.
• Place sauces, dried seasonings, and salt/pepper at the end of the table.
• About 1 hour before serving, preheat the oven and bake the potatoes until fork tender.
• Toppings that need to be served warm can be microwaved, placed in a slow cooker, or kept ready on the stovetop until you open the potato bar.
• When potatoes are perfectly cooked, add them to the buffet along with hot items.

It's time to dig in! Invite your guests to the buffet line to create their loaded baked potato.

Side Dishes to Complement Loaded Spuds

Drinks and Beverages: Enjoy the game with a cold brew or a spiced/spiked Instant Pot apple cider.

Salads: Complement your hearty potatoes with a light green salad featuring a lemon white balsamic vinaigrette or an autumn kale salad.

Soups: Pair Tex Mex-topped potatoes with chicken tortilla soup or try our easy Instant Pot sausage tortellini soup.

Light Appetizers: Serve up a veggie tray with roasted red pepper hummus or opt for antipasto skewers.

6 Unique Baked Potato Toppings & Recipes

1. Chili Cheese Potato: Halve your potato, add butter, hot chili, grated cheese, onions, corn chips, and jalapeno.
2. Tex Mex Sweet Potato (Vegan): Slice open a sweet potato, add black beans, corn, tomatoes, guacamole, jalapeno, and your choice of sauce or tortilla chips.
3. Broccoli and Cheese Potato: For a classic, cut a russet potato in half, add butter, steamed broccoli, cheese, bacon, sour cream, and green onion.
4. Garbanzo Bean and Tahini Potato (Vegan): Begin with a sweet potato, add steamed spinach, roasted garbanzo beans, tahini sauce, and chili garlic oil.
5. Chicken Fajita Potato: Cut a russet or sweet potato in half, add grilled chicken, stir-fried peppers and onions, cheese, green onions, and optional sauce, salsa, guacamole, or chips.
6. Apple Pie Sweet Potato: For dessert, use a perfectly baked sweet potato, top with apple pie filling, whipped topping, candied pecans, and a drizzle of maple syrup or honey.

Storage

For food safety reasons, do not leave baked potatoes out at room temperature for longer than 4 hours. Leftover baked potatoes can be placed in a sealed container in the refrigerator for up to 3 days or frozen for up to 2 months.

Place dairy toppings like sour cream or Greek yogurt in a bowl over a another bowl of ice on the buffet bar. Only put out what you need and pitch any leftovers.

What to make with leftover baked potatoes?

Make a breakfast hash, add them to Chicken curry soup, make a potato salad or put them in a Spanish tortilla.  

Frequent Asked Questions

More Game Day Grub!

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Baked Potato Bar

Discover the ultimate Baked Potato Bar guide with 25+ tasty toppings, 6 unique recipes including sweet potato desserts, and party tips for a crowd.

Course Appetizers/ Snacks, Mains

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 1 potato per person

Calories 203kcal

Author HWC Magazine

Ingredients

Basic Baked Potato

• 1 whole potato per person or 2 if a hungry crew. Medium to large russet and/or sweet potatoes - see notes below.
• olive oil
• salt as desired - coarse kosher is best for that little crunch.

Classic Baked Potato Toppings

• butter salted
• sour cream or Greek yogurt
• chives or green onions
• crispy bacon crumbles
• shredded cheese

Chili Cheese Potato Toppings (optional)

• butter
• chili served warm
• shredded cheese cheddar or your favorite
• chopped onions
• tortilla chips or corn chips
• jalapeno slices

Tex Mex Sweet Potato Toppings - Vegan (Optional)

• black beans canned, rinsed well
• corn cooked - can use canned, fresh or frozen)
• tomatoes fresh chopped
• guacamole or sliced avocado
• jalapeno
• tortilla chips

Broccoli and Cheese Potato Toppings (Optional)

• butter
• steamed broccoli
• cheese
• bacon
• sour cream or Greek yogurt
• chives or green onion

Garbanzo Bean and Tahini Potato - Vegan (Optional)

• steamed spinach
• roasted garbanzo beans
• tahini sauce
• chili garlic oil

Chicken Fajita Potato (Optional)

• grilled chicken tossed in taco seasoning
• grilled or stir fried peppers and onions tossed in taco seasoning
• shredded cheese
• chives or green onions
• salsa or taco sauce, hot sauce as desired

Apple Pie Sweet Potato Dessert (Optional)

• apple pie filling
• coconut whipped cream or regular whipped topping
• candied pecans
• honey or maple syrup drizzle on top

Additional Topping Ideas (Optional)

• crushed red pepper flakes
• Italian seasoning
• fresh cilantro
• fried shallots

US Customary - Metric

Instructions

• Preheat oven or air fryer to 400°F (204°C).
• Wash and scrub potatoes thoroughly and allow to dry.
• Pierce potato with a fork several times to allow the steam to escape.
• Line your baking pan with aluminum foil to reduce clean up time.
• Drizzle potatoes with olive oil and sprinkle with sea salt and rub potato to get oil and salt on entire potato. Do NOT wrap the potatoes in aluminum foil as this makes them soggy!
• OVEN METHOD - Place potatoes on lined baking tray and bake for 45 minutes to 1 hour, depending on potato size.

  AIR FRYER METHOD - Put the prepared potatoes in the air fryer basket or tray. Air fry for for 35 to 45 minutes, flipping them halfway until they're fork-tender.
• Potatoes are cooked to perfection when they are tender when pierced with a fork and/or the internal temperature reaches 210 F.  
• Either the day before or while your potatoes are cooking; chop, prep and place your toppings of choice in serving containers.

Set Up Baked Potato Bar Buffet

• To keep potatoes warm, keep them in the oven or air fryer (with it turned off as it will stay hot) after they have finished cooking. (No longer than 45 minutes to prevent drying.)
• Arrange the buffet table with plates, utensils, and napkin sat the beginning.
• Organize toppings, group them logically, and consider labeling with cards.
• Warm toppings as needed (microwave, slow cooker, stovetop).
• Utilize a slow cooker for chili or chicken, and warming trays for potatoes on the serving table.
• Add the cooked potatoes and hot toppings to the buffet.
• Invite guests to create their loaded baked potatoes.

Video

Notes

Nutrition Facts 

The nutrition facts are calculated using one plain medium sized russet potato with 1 teaspoon of olive oil WITHOUT any toppings.

Sweet Potato Nutrition Facts are calculated WITHOUT any toppings are Calories- 103, Total Fat - 0.2 grams, Sodium 41 mg, Total carbohydrate - 24 grams, Dietary Fiber- 3.8 grams, Sugar 7.4 grams, Protein - 2.3 grams. 

Recipe Tips

• Plan on 1 potato per guest and for those hungry guests at least 2. If you are planning on serving sweet potatoes with dessert toppings, plan on 1 for each person as well.
• For large gatherings, prep all of your toppings up to 24 hours in advance, cover and refrigerate. You can even set up your buffet table, serving utensil and make your labels in advance. 
• Do not let the baked potatoes set out at room temperature for longer than 4 hours. 

Storage

Cooked baked potatoes can be stored up to 3 days covered properly in the refrigerator or up to 2 months in the freezer. 

Reheating Baked Potatoes

You can reheat a baked potato in the oven at 350°F (176°C) for 15 to 20 minutes or until heated through. To reheat a baked potato in the air fryer, pre-heat to 350°F(176°C) for 3 to 5 minutes or until hot.

Nutrition

Serving: 1potato | Calories: 203kcal | Carbohydrates: 37g | Protein: 0.02g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 0.1mg | Potassium: 4mg | Fiber: 4g | Sugar: 2g | Vitamin A: 0.02IU | Vitamin C: 14mg | Calcium: 0.2mg | Iron: 0.03mg

The post Baked Potato Bar appeared first on Healthy World Cuisine

Lotus roots (also known as lotus stems) are mild in flavor and taste like a starchy potato. However, it's that extra crispy addictive texture sets it apart from ALL other vegetables. Our Sichuan Spicy Lotus Root Stir Fry is crunchy, garlicky, savory, spicy and takes less than 20 minutes to prepare. It's a quick and easy vegan Asian dish for a weekday dinner.

Stir-fried lotus root is also commonly eaten during the Chinese New Year celebration because it symbolizes abundance and prosperity. The Cantonese word for lotus root is "Leen Ngau" which sounds like "having year after year" so it is lucky to eat in the Lunar New Year.

What is a Lotus Plant?

We can't wait for you to try this unique aquatic rhizome plant called the lotus. The root of the plant thrives underwater producing huge leaves and flowers that grow upward and display on top of the water. Of course, the budding flowers are gorgeous and magical but just wait until you explore the wonderful textures and taste of this interesting vegetable.

Edible Parts

Did you know that you can eat every part of the lotus plant?

Yes, you can! You can even eat the lotus seeds. They add a pop of crunch in a Lucky Shrimp and Lotus Seeds stir fry or can be made into lotus paste for mooncakes. Even, the flowers can be steeped as a tea.

The edible stem is what we are using today to make a stir-fried side dish. Lotus root is called Lián'ǒu (莲藕) in Chinese and renkon (れんこん) in Japanese.  Chinese, Japanese, Korean and many other nationalities use this special crunchy vegetable to make delicious soups, stir fries, pickles, salads, braised or made into lotus chips. The actual root is not that glamorous to look at. It's usually tan or beige with little sprouts at the end. However, once peeled, it has snow white flesh with holes in the core.

One of its best attributes is its ability to take on the flavors and seasonings of whatever you add to it. Lotus root recipes can be either savory like our Spicy Beef and Longevity Noodles or sweet like Braised Orange Anise Lotus Root.

Ingredients

Lotus Root -It's the main ingredient in our spicy lotus root stir fry. You can buy them fresh with the peel still on, peeled and sliced in the refrigerator section, or frozen at Asian Markets near you. In addition, you can also find them canned but these are not as crisp.

Lemon water or vinegar - When the root is peeled and exposed to air, it can oxidize and start to turn brown. Either lemon or vinegar water can prevent this from happening. If you purchase them refrigerated or frozen, they are commonly preserved with a citric acid solution to prevent oxidation. We still like to blanch the lotus roots in either lemon or vinegar to prevent any further color changes during the cooking process. The vinegar or lemon juice soak also removes the slight bitterness of the root.

Ginger - fresh is best but substitute with 1 to 1.25 teaspoons of dried ground ginger for a large 1-inch knob of fresh ginger.

Garlic - but of course! Garlicky is one of our favorite food descriptions. Adjust to your liking.

Chili paste or Sriracha Sauce - Adds that kick of spice. If you have a full Asian pantry, doubanjiang sauce used in our Mapo Tofu is very delicious in stir fried lotus root.

Soy sauce - to taste. Use tamari sauce to keep this recipe gluten free.

Sesame Oil - for that umami flavor

Dried Red Pepper Flakes - easy to find ingredient that adds another layer of Sichuan spiciness.

Cornstarch + Water - slurry to thicken the sauce.

Green Onions - aromatic and a delicious garnish.

Substitutions

There is no perfect substitute for lotus root. However, in a pinch you could use jicama, daikon radish, turnip, water chestnuts or potatoes. Each of these items will change the taste and texture profile of the Chinese lotus root recipe but are still delicious. In addition, each item may need more or less time to blanch before stir frying.

To keep this recipe gluten-free, exchange the soy sauce with tamari sauce and you are good to go.

Prepping

For the full and complete recipe and video, please scroll down to the recipe card for details.

• Fresh Whole Lotus Root Prep: Cut the ends off the vegetable.  Peel, slice thin, and rinse well. As it grow in muddy murky waters, be sure to wash it thoroughly to remove any dirt or debris.
• If using frozen ones, defrost before using. We like to rinse pre-sliced refrigerated or frozen lotus prior to using in a recipe. Canned ones do not need to be washed prior to consuming. In addition, many times the refrigerated lotus roots have already been boiled (blanched) and are soaking in a solution of citric acid. (In this case, it is not required to soak and blanch before using in a stir fry.)

• After you are done rinsing, place raw lotus slices in a large pot of water with either lemon or vinegar and salt to prevent further oxidation and it also helps to remove that slight bitterness.
• Blanch (boil) the slices in the lemon or vinegar water for approximately 2 minutes in lightly boiling water with the lid on. Immediately drain and rinse with cool water to stop the cooking process. Drain well and set aside. At this point, the lotus root is safe to cook and consume in a Spicy Sichuan Hot Pot (or mild broth) or any of your favorite recipes.

Sauce and Aromatics

• Make the stir fry sauce. Mix soy sauce, sesame oil, water, and cornstarch slurry together and set aside.
• In a frying pan or wok, add oil, ginger, chili sauce (Sriracha), garlic, whites of green onion and rinsed and drained blanched lotus root slices.
• Add dried red chili pepper flakes or fresh chilis to desired heat level.

Stir Frying

• Fry for couple of minutes on each side as I love that little sear. If you have a small wok or frying pan, you may want to do this in batching to increase the pan's capacity for full contact with each lotus root slice.
• Lastly, add the stir fry sauce and keep stirring until the sauce thicken.
• Garnish stir fried lotus root with the green section of the green onions and red chili peppers as desired.

Dishes to Serve With

There are a variety of ways to enjoy blanched and cooled lotus root, such as thinly slicing it and adding it to salads or sushi rolls or grating it and using it as a topping for sandwiches or wraps. You can also slice the root into thin rounds and serve it as a crunchy snack, either on its own or with a dipping sauce.

If you want to serve it as part of a traditional Chinese dinner, try this recipe meal plan.

• Shanghai Wonton Soup or Spicy Garlic Cucumber Refrigerator Pickles
• Beef and Peppers in Black Bean Sauce and plain Jasmine white rice.
• Spicy Lotus Root Stir Fry
• Four Ingredient Okra Stir Fry
• Chinese Pear Dessert Soup for a light ending.

Hosting a dim sum or Chinese New Year Gathering? Have fun with these tasty Chinese dishes along with a side of stir-fried lotus root.

• Asian Steamed Scallops with Garlic Vermicelli 
• Air Fryer Spring Rolls (Baked instructions included)
• Tofu Veggie Pancakes
• Homemade Chinese Dumplings
• Hong Kong Style Egg Tarts

How to Choose?

There are a few things you should inspect to make sure your lotus root is fresh, not spoiled, and perfect for stir frying.

A healthy lotus root has these following characteristics.

1. The skin is usually beige or light tan and should be free from any wrinkles.
2. Look for any mold spots. Do not choose any roots with white, black, brown, or green spots or areas.
3. They should be firm to the touch and heavy. If it is soft or feels light it could be rotten or dried out.
4. Choose ones that are relatively thin and uniform in size, as this will make them easier to cut into thin slices.
5. Lastly, cut into the lotus. If the flesh is yellow or pink, it has probably gone bad. A fresh one will be white inside. If the flesh smells sour, discard it right away as it has spoiled.

How to Store

Fresh Lotus Root is best enjoyed as soon as harvested because they can dry out or spoil. However, they can be stored in the refrigerator wrapped in a towel and in a loose baggie for up 1 to 2 weeks. Do not peel or slice but keep them whole.

If you peel or cut them, they will only last 3 to 4 days in the refrigerator. It is best to wash the lotus root well and soak in a bath of vinegar or lemon water, so they do not oxidize or turn brown.

Refrigerated peeled and sliced store-bought lotus roots are generally boiled (blanched), cooled and placed in a citric acid solution and sealed. They can remain in the refrigerator until the date to use by on the sealed package. Once the package has been opened, please consume within 3 days.

Cooling or Warming Vegetable

In Traditional Chinese Medicine (TCM), lotus root is considered a cool vegetable when raw. However, it should always be at least blanched before eaten. (You can read more about that in our FAQ section below.)

Once the vegetable is blanched, it is considered a neutral food with neither warming nor cooling properties. Cooked lotus root is generally seen as having a balancing effect on the body.  It provides strengthening of the spleen, stimulates the appetite, strengthens blood, promotes tissue regeneration, strengthens qi and is also high in fiber.

Frequent Asked Questions (FAQ's)

More Chinese New Year Recipes

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Spicy Lotus Root Stir Fry

Sichuan Spicy Lotus Root Stir Fry is crunchy, garlicky, savory, spicy and takes less than 20 minutes to prepare.

Course Sides

Cuisine Chinese

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 80kcal

Author HWC Magazine

Ingredients

Blanch Lotus Root

• 12 slices Lotus root or about 2 segments washed, peeled and sliced
• water enough to cover the lotus root slices.
• Salt to taste
• ½ Lemon ½ lemon in water or 2 tablespoons of vinegar to prevent oxidation if using fresh lotus root.

Stir Fry Sauce

• 2 tablespoons Soy sauce
  or tamari sauce for gluten free
• 1 teaspoon Sesame oil (see chef notes for gluten-free options)
  
• 1 teaspoon sugar or sugar substitute of choice
• ¼ cup Water
  
• 1 teaspoon cornstarch

Lotus Root Stir Fry

• 1 tablespoon Oil
  light flavored (if you do not have a non-stick pan or wok, you may need 2 tablespoons of oil.)
• 1 inch Ginger knob peeled and grated
• 3 cloves Garlic
  fresh peeled and minced
• 1 teaspoon Sriracha or more to taste (doubanjiang sauce is also delicious)
• ½ teaspoon Red pepper chili flakes
  or to taste
• 2 Spring onions white part in with the aromatics and reserve the green section for garnish.
• blanched lotus root from above

US Customary - Metric

Instructions

Prepare Lotus Root

• If you are using fresh ginger root, pre-pare a bath of lemon water with ½ lemon juice (or vinegar) and enough water to cover the lotus root slices. Set aside. Wash fresh lotus root segments well. Peel and make sure you let the water run through the holes as they grow in mud - wash well. Slice about ⅛ inch thick. Place lotus root in lemon water bath.
• Blanch (boil) lotus root slices in the lemon or vinegar water for approximately 2 minutes in lightly boiling water with the lid on. Immediately drain and rinse well with cool water to stop the cooking process. Drain well and set aside.

  (If you are using refrigerated prepared peeled, sliced blanched lotus root preserved in a citric acid solution from the grocery store, you can skip this step. However, be sure to rinse well before using in the stir fry.)

Stir Fry Lotus Root

• While your lotus root is blanching, make the stir fry sauce. Mix soy sauce, sesame oil, sugar or sugar alternatives, water, and cornstarch slurry together and set aside.
• In a frying pan or wok, add oil, ginger, Sriracha sauce, garlic, whites of green onion and rinsed and drained blanched lotus root slices.
• Add dried red chili pepper flakes or fresh chilis to desired heat level.
• Fry lotus root on medium high heat for 2 to 3 minutes on each side to get that nice little sear. If you have a small wok or frying pan, you may want to do this in batches to increase the pan's capacity for full contact with each lotus root slice.
• Lastly, add the stir fry sauce and keep stirring until the sauce thickens.
• Garnish stir fried lotus root with the green section of the green onions and red chili peppers as desired. Enjoy!

Video

Notes

How to Store

Fresh Lotus Root is best enjoyed as soon as harvested because they can dry out or spoil. However, they can be stored in the refrigerator wrapped in a towel and in a loose baggie for up 1 to 2 weeks. Do not peel or slice but keep them whole.

If you peel or cut fresh lotus roots, they will only last 3 to 4 days in the refrigerator. It is best to wash the lotus root well and soak in a bath of vinegar or lemon water, so they do not oxidize or turn brown.

Refrigerated peeled and sliced store-bought lotus roots are generally boiled (blanched), cooled and placed in a citric acid solution and sealed. They can remain in the refrigerator sealed until the date to use by on the package. Once the package has been opened, please consume within 3 days.

Prepared Spicy Lotus Root Stir Fry should be stored in a sealed container in the refrigerator and consumed within 3 days or placed in the freezer for up to 2 months. Stir fried lotus root can be reheated in the microwave or stir fried on the stovetop for 3 to 4 minutes or until toasty warm. 

Nutrition

Serving: 1g | Calories: 80kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 327mg | Potassium: 216mg | Fiber: 2g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 21mg | Calcium: 26mg | Iron: 1mg

The post Spicy Lotus Root Stir Fry appeared first on Healthy World Cuisine

Why it's Different

You are going to love the melt in your mouth roasted kabocha (also known as a Japanese pumpkin or winter squash). Kabocha squash is not only delicious air fried but we bet you will love it in our Creamy Kabocha Truffle Pasta.

What sets our air fry kabocha squash apart from the others is this decadent red curry sauce. This kabocha recipe easy enough for a meatless weekday meal but fancy enough for Thai Royal taste.

How we did it

We air fried our Japanese pumpkin slices just until fork tender. Then, we used the "crack the curry method" to make a thick coconut turmeric "choo chee curry sauce".  Finally, we drizzled the red curried sauce on top of the roasted kabocha and served with a side of forbidden black rice. One bite and you will find out why this kabocha squash recipe is fit for a king.

Recipe Shortcuts

We have been craving everything "pumpkin" this autumn. Unlike our savory Thai Pumpkin Curry and our Instant Pot Pumpkin Risotto our air fried kabocha curry recipe idea originated in the Thai Royal Palace. We learned all the tricks to make this special recipe at the Mandarin Oriental Thai Cooking School in Bangkok, Thailand.

To save time and resources, we took some short cuts like cooking the kabocha squash in the air fryer and adjusting the curried sauce with easy to find ingredients.

Come along and we will show you how to cut a kabocha squash, easy recipe substitutions, recipe tips and how to crack your curry.

No air fryer? No problem! We have included baked instructions for your convenience too.

Ingredients and Substitutions

Kabocha squash (Fạkthxng - ฟักทอง) or sometimes called a Japanese pumpkin is a winter squash. You may substitute with other sweet yellow squash like butternut squash, acorn squash or even a pie pumpkin. Did you know that kabocha squash has only about 35 calories in a cup with about 7 grams of carbohydrates? In our opinion, we feel the kabocha squash is sweeter than an air fried butternut squash and has less moisture. These attributes make it a delicious addition to this easy autumn and winter recipe.

Coconut milk or coconut cream - full fat and without added ingredients or thickeners. We have the best results with Aroy-D full fat or Thai Kitchen coconut milk.   Traditionally, choo chee curry sauce is made with coconut cream.  Unlike a regular curry which has a thinner sauce, choo chee (chu chee) type of curry is more like a thick gravy. We know that coconut cream is more expensive and more difficult to find.  So, we have found an easy work around using regular full fat coconut milk. You just cook off the extra liquid.  Check out our recipe card below for the details.

Red Curry Paste - To save time we use store bought - premade paste. However, if you have all the fresh Thai ingredients like kaffir lime leaves, Thai bird chilis, galangal, lemongrass, garlic, and shallots, you could also make your own from scratch. Our favorite brands are Mae Ploy Thai Red Curry Paste or Thai Kitchen. Use the Thai Kitchen brand, If you want to keep the kabocha squash recipe vegan. If you have any leftover paste, try our Simple Spicy Thai Hot Pot.

Brown sugar/Palm sugar/ Sugar Alternative of choice - as you already know, Thai Cuisine is extra delicious because it generally incorporates sweet, savory, sour and spicy in every bite.

Turmeric - not only gives this delicious, curried sauce a beautiful golden color but it also packs in some healthy antioxidants. We used 1 teaspoon of dried turmeric. You can also use 1 tablespoon of fresh grated turmeric.

Fish Sauce - gives the Thai curry its savory flavor. Red Boat or Thai Kitchen both carry gluten free options. There are vegan fish alternatives at the market too.

Lime zest or thinly sliced kaffir lime leaves to garnish. Give a boost of freshness to the curried air fried kabocha squash.

Why "Crack" Coconut Cream?

In traditional Thai curries, the coconut milk (coconut cream) is cooked for about 5 to 10 minutes until the oil separates from the coconut cream or milk. The purpose is to help the spices and aromatics of the curry paste get incorporated into coconut milk and intensify the flavor, richness, and creaminess of the curried sauce. We think our Thai Curry Turkey Tofu Meatballs are extra delicious using this process.

Coconut cream is commonly used to make a thick curried sauce. However, it more difficult to find and costs more than regular full fat coconut milk. That is why we have revamped this recipe so you can use full fat coconut milk for the curried sauce.

How to "Crack" Coconut Cream or Milk?

1. Pour the coconut cream or milk in a wok or large pan so that it has a big cooking surface.
2. Stir continuously over medium heat while the bubbles are forming.
3. You will notice evaporation as the steam rises and the coconut milk gets thicker.
4. Be patient! It takes about 10 minutes for the coconut cream to crack. You will see the oil separate from the coconut. Sometimes, the coconut mixture does not crack until you add in the curry paste. You can now add the rest of the ingredients in the recipe.

Please note, if you use a coconut milk or cream with added thickening agents, your coconut cream or milk may not ever crack. Do not worry! The actual crack is not as important as getting the product thickened by allowing the liquid to evaporate off. Once that happens, the curry is rich, thick and its flavor is well distributed into the curry sauce.

Step by Step

• Microwave whole kabocha squash on high for just 2 to 3 minutes. This makes the winter squash easier to cut and peel.
• Carefully cut kabocha in half, remove the seeds and peel. Save the seeds if you desire and make Air Fryer Pumpkin Seeds.

• Slice the squash in 1.5-to-2-inch slices.

• Grease the air fryer basket and the sliced squash on both sides. Then, season with garlic salt.
• Air Fry Kabocha squash for approximately 12 to 16 minutes or until slightly toasty and fork tender.

• In the meantime, pour coconut milk in pan or wok over medium heat and let it bubble away while you stir for 5 to 10 minutes until the oil starts to separate from the coconut milk.

• Then, add the red curry paste, brown sugar, turmeric, and fish sauce and cook until thick and bubbly.

• Serve air fryer kabocha squash with curried sauce and rice. Garnish with either thinly sliced kaffir lime leaves or lime zest.

Serving Suggestions

Rice is the perfect side dish to our air fried kabocha squash with Thai curry sauce. Have a little fun with the upcoming Halloween holiday and serve ORANGE kabocha and serve Instant Pot BLACK Rice Pilaf on the side. In addition, jasmine long grain rice, coconut rice or your favorite type of rice is also a great pairing.

Start out your meal with a serving of Thai Hot and Sour Prawn Soup and a few Thai Firecracker Shrimps. Satisfy you sweet tooth with our Easy Mango Sticky Rice for dessert.

Garnishes

There is one garnish that is not optional. Fresh lime zest or thinly sliced kaffir lime leaves adds the 4^th element (sour and brightness) to this royal Thai recipe. It can be very difficult to obtain kaffir lime leaves unless you live in Asia or a warm climate. Fresh lime zest is not a perfect match to the aromatic lime leaves, but it is a very close second.

Fresh chili peppers, cilantro and fresh lime wedges are additional garnishes that many enjoy.

Recipe Tips

• Choose a high-quality full fat coconut milk or coconut cream without any fillers for the best results.
• Microwave your kabocha squash on high for just 2 to 3 minutes max before carving. This makes the winter squash easier to cut and peel.
• Sharpen your knives and keep your fingers away from the blade when chopping. Consider using a peeler instead of a knife to peel the skin.
• You can leave the skin on the kabocha, if desired, as it is edible. However, personally we prefer the texture with it off. In addition, it takes a bit longer to roast with the skin on.
• Every air fryer has a different capacity and it may take a little more or less time depending on what model you are using. We used the Cosori toaster oven style air fryer for this recipe. Just like in our air fryer baked apples or banana spring rolls recipe, do NOT over crowd the air fryer. If your air fryer is small, cook in batches.
• Be patient while you are waiting for the coconut milk/cream to crack and stir continuously. The heat must be on medium, and the coconut milk must be slowly bubbling.
• Sometimes, even with the best efforts, the coconut milk does not crack - do not worry. The goal is for the curry sauce to thicken and for the flavors to mingle in the coconut milk.

Variations

Bake it! If you do not have an air fryer, you can bake Kabocha at 400 degrees f (204 degrees C) for 30 to 35 minutes or until fork tender.

Try other Winter Squash! Feel free to exchange with butternut squash, acorn squash, pie pumpkin or other sweet winter squash in your region.

Reheating and Storage

If you have any leftovers, they can be stored in a covered container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Reheat leftover kabocha that has the curried sauce on it in the microwave or stove top. If you have the sauce separate from the squash, you can reheat the kabocha in the air fryer at 400 degrees F (204 degrees C) for 5 minutes or until toasty warm or in a 400-degree F (204 degree C) oven for about 10 minutes. The curried sauce can be microwaved or heated up on stove top.

Frequent Asked Questions (FAQ's)

More Delicious Curries

Thai Red Curry Salmon

Ground Turkey Sweet Potato Curry

Halibut Curry in a Hurry

Turkey Curry Puffs

Tasty Thai Curry Bowls

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Air Fryer Kabocha Squash with Curried Sauce

Our Roasted Air Fryer Kabocha Squash is drizzled over the top with a rich and creamy curried Sauce. If you have been craving something warming and nourishing, this healthy pumpkin recipe is for you.

Course Thai Cuisine

Cuisine Thai

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 192kcal

Author HWC Magazine

Equipment

• air fryer or oven

Ingredients

Air Fried Kabocha Squash

• 1 tablespoon coconut oil
  or oil of choice (melted coconut oil)
• 1.5 pounds kabocha squash
  2 inch thick slices- (about ½ of a whole kabocha. Seeds removed and skin removed- can exchange with butternut or acorn squash
• ¼ teaspoon garlic salt
  

Curried Sauce

• 13.66 ounces coconut milk 1 can full fat (or ½ can coconut cream and ½ can of coconut milk) ~400 ml
• 1 tablespoon red curry paste adjust to desired spiciness level
• 2 tablespoons fish sauce or to taste (if you cannot find fish sauce then add salt to taste)
• 1 tablespoon brown sugar or sugar alternative of choice
• 1 teaspoon turmeric dried ground or 1 tablespoon freshly grated

Garnishes

• kaffir lime leaves or lime zest and lime wedges for serving
• cilantro optional as desired
• Red Thai Chili peppers optional as desired

US Customary - Metric

Instructions

Prepare Kabocha Squash

• Preheat air fryer to 400 degrees F (204 degrees C). Microwave whole kabocha squash for 2 minutes on high to make it easier to cut and peel. Slice kabocha squash in half. Remove the seeds and peel. Then, slice the winter squash into about 2 inch slices. We ended up 8 slices. This is dependent on the size of your kabocha squash. (No air fryer, no problem! Oven direction in the notes below)
• Brush kabocha squash with melted coconut oil (or oil of choice) and sprinkle with garlic salt on both sides. Air fry for about 12 to 16 minutes or just until fork tender. Do not overcook as you still want it to have some texture.

Prepare the Thai Curry Sauce

• While your kabocha squash is in the air fryer, add the FULL FAT coconut milk to a wok or pan and bring to a slight boil. Stir constantly until the liquid has evaporated back off and the coconut cream coats the back of a spoon and . You have to work fast and keep moving your ladle in the wok to press the coconut cream up the sides of the wok and then turn over. You cannot be distracted for these 5 to 10 minutes.
• Add your red curry paste. If you like it really mild (like me) then just add a teaspoon at a time until you get it to right heat level - taste along the way. However, If you like it extra spicy, add 2 tablespoons. Keep stirring your wok on a medium simmer (the curry mixture should be bubbling) until the coconut cream cracks (this is where the oil separates from the coconut milk). (Do not worry if your coconut milk does not crack. The goal is to reduce the milk into a thick curry sauce and allow the flavors of the spices to permeate the sauce.)

  Simmering your coconut "cream" with your aromatic Thai curry spices forces the oils to come out and that is what they mean by "cracking" of the coconut cream.) 
• Add your fish sauce and palm sugar or sugar alternative of choice. Keep stirring the Thai curried sauce. Taste and adjust seasonings as desired. (Just as an FYI- there are also gluten-free and vegan fish sauces on the market) Set aside.
• Arrange your roasted kabocha squash on a serving platter along with your forbidden black rice or Thai Jasmine white rice. Pour the prepared Thai curry sauce over the kabocha squash. Garnish with kaffir lime leaves (or lime zest) red chilies and cilantro. enjoy!

Video

Notes

Recipe Tips

• Choose a high-quality full fat coconut milk without any fillers for the best results. Traditionally, this recipe is made with both coconut cream and milk. However, we know that coconut cream is sometimes difficult to find and more expensive.  Therefore, we have adjusted the recipe using just full fat coconut milk. 
• Microwave your kabocha squash on high for just 2 to 3 minutes max before carving. This makes the winter squash easier to cut and peel.
• Sharpen your knives and keep your fingers away from the blade when chopping.
  Consider using a peeler instead of a knife to peel the skin.
• You can leave the skin on the kabocha, if desired, as it is edible. However, personally we prefer the texture with it off. In addition, it takes a bit longer to roast with the skin on.
• Be patient while you are waiting for the coconut milk/cream to crack and stir
  continuously. The heat must be on medium, and the coconut milk must be slowly
  bubbling.
• Sometimes, even with the best efforts, the coconut milk does not crack - do not worry.
• The goal is for the curry sauce to thicken and for the flavors to mingle in the coconut milk.

Storage
If you have any leftovers, they can be stored in a covered container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Oven Baked Kabocha Directions

Preheat oven to 190 degrees C (374 F). On a greased or parchment lined baking tray, lay out your 6 slices of kabocha squash and brush with coconut oil and sprinkle with garlic salt on both sides. Bake for about 25  to 35 minutes or just until fork tender. Do not overcook as you still want it to have some texture.

Nutrition

Serving: 1g | Calories: 192kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 940mg | Potassium: 634mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2917IU | Vitamin C: 21mg | Calcium: 58mg | Iron: 1mg

The post Air Fryer Kabocha Squash with Curried Sauce appeared first on Healthy World Cuisine

Ingredients 

How to Make 

• Slice the zucchini and summer yellow squash into ¼ inch slices. 

• Toss with olive oil, garlic and salt and pepper to taste. 

• Air fry zucchini and squash at 400 degrees F (204 degrees C) for 7 minutes. (We used the air fryer basket not this lined platter to air fry the vegetables. However, to keep the mess down whilst taking the photo, its in this lined platter)

• Turn over halfway through and air fry for another 7 to 8 minutes or until toasty golden. 

• Zest lemon on top, add dried red hot pepper flakes and garnish with basil if desired. 

Equipment  

Cosori Deluxe S 26-qt. 10-in-1 Smart Toaster Oven was used with the basket for air frying. Depending on the size of your air fryer, you may need to cook in batches. You do not want the squash and zucchini to overlap so that it stays crispy like our Chinese Eggplant with Garlic Sauce. 

Top Tips 

Frequent Asked Questions (FAQ's) 

More Summer Vegetable Recipes 

Super Easy Grilled Asian Eggplant 

Italian Stuffed Patty Pan Squash

Easy Summer Millet Salad

Caprese Salad on a Stick

Keto Grilled Okra with Tajin

Easy Air Fryer Recipes

Air Fryer Crispy Curry Chicken Legs

Air Fryer Spring Rolls

Banana Spring Rolls (Air Fryer Method)

Air Fryer Ribs (Chinese Style Garlic Ribs)

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Air Fryer Zucchini and Squash

Try this easy crispy Air Fryer Zucchini and Squash recipe that no one can stop eating! Just 20 minutes for a healthy low carb side dish with a garlic lemon seasoning.

Course Side Dish

Cuisine Italian

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 28kcal

Author HWC Magazine

Equipment

• air fryer

Ingredients

Fried Zucchini

• 1 zucchini small , sliced in about ¼ inch thick
• 1 yellow squash small , sliced in about ¼ inch thick
• 1 teaspoon olive oil
• 2 cloves garlic fresh (peeled and minced)
• salt and pepper to taste
• oil spray to prevent sticking on air fryer basket

Garnishes

• 1 teaspoon lemon zest optional but delicious
• dried red pepper flakes optional to your desired level of heat
• 1 tablespoon basil optional - fresh Chiffonade cut
• tomato optional - fresh sliced
• lemon slices optional as garnish

US Customary - Metric

Instructions

• Preheat air fryer to 400 degrees F (204 degrees C).
• Slice zucchini and yellow summer squash in ¼ inch circle slices. Peel and mince fresh garlic.
• Place squash and zucchini slices in a large bowl. Drizzle with olive oil, add the garlic and salt and pepper to taste and mix well.
• Spray air fryer basket lightly with a little oil spray. Lay the prepared zucchini and squash in a single layer in the basket. (If you have a small air fryer, you may have to make this recipe in more than one batch.)
• Air fry zucchini and squash for 7 minutes on one side. Then, carefully turn the veggies over to cook on the other side for another 5 to 8 minutes or until slightly golden and toasty. The exact time required to cook will depend on the size you sliced your vegetables. They should be fork tender but slightly crispy on the outside.
• Place the air fried squash and zucchini on a platter. Arrange in a overlapping circular design, if desired. Garnish with lemon zest, dried red pepper flakes and fresh basil if you like. We also added a few fresh garden tomatoes on the platter for serving.
• Enjoy hot!

Video

Notes

Cooking Tips

• To keep the air fryer squash and zucchini crisp, do not overlap the slices in the air fryer basket. If need be, cook in smaller batches.  
• For optimal results, use the air fryer basket instead of the baking pan. The rationale for this choice is that the convection heat gets to both sides of the vegetables so that they get crisp. If you have a toaster oven style air fryer like us, just line the baking pan underneath the fry basket to catch any drips for easy cleanup. We tested the recipe both ways and hands down, the basket wins.  
• Preheat air fryer to 400 degrees F (204 degrees C), while you are prepping the vegetables. A high heat prevents the zucchini from getting soggy while it I cooking.  
• Don't use too much oil. A teaspoon or so is really all you need.
• Turn the summer veggies halfway in the cooking process. 
• Keeping the squash and zucchini slices all about ¼ inch thick allows for more even cooking.  

Storage 

Leftovers, if you actually have any, can be kept in a sealed container in the refrigerator for up to 3 days or frozen for up to 2 months. 

Nutrition

Serving: 1g | Calories: 28kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 265mg | Fiber: 1g | Sugar: 2g | Vitamin A: 223IU | Vitamin C: 18mg | Calcium: 19mg | Iron: 0.4mg

The post Air Fryer Zucchini and Squash appeared first on Healthy World Cuisine

Something magical happens when you roast eggplants (aubergines). Just like with our Chinese Eggplant with Spicy Pork and our Super Easy Grilled Asian Eggplant they become sweet and so tender, they melt in your mouth. Top that off with our spicy garlic sauce and you have one amazing crowd-pleasing appetizer or vegetable side dish.

Healthier Restaurant Classic

Have you ever been to a Crystal Jade restaurant in Asia? Currently, these restaurants are in Singapore, Cambodia, Hong Kong, Myanmar, Philippines, South Korea, Thailand, and Vietnam. Of course, you must try their signature xiao long bao dim sum but now you can make their Chinese Eggplant with Garlic Sauce at home.

This is one very special recipe because it was re-engineered by our dear friend Lynn Li. Music in our video is by our talented friend Safie Chan.

We asked the chef, "How do you keep your eggplant bright purple during the cooking process?"  He responded that he quickly flash fry the eggplant and that keeps the purple color. You and I all know very well that even flash fried eggplant is just one big sponge. It soaks up all that oil and it is still very greasy.

Our re-engineered recipe is BIG on Flavor but LOW in oil as we made the roasted Chinese eggplant in the air fryer. The air fryer may not retain all their bright purple color like the deep fry method, but it is certainly delicious. Just like in our Banana Spring Rolls or our Stuffed Zucchini Blossoms recipe, air frying instead of deep frying reduces the calories and fat.  In addition, we made this recipe vegetarian using a gluten-free and vegetarian oyster sauce. As an added bonus, these little appetizers are low carb.

Ingredients and Substitutions

Asian Eggplant - Sometimes also called Japanese or Chinese Eggplant look a little different compared to their European counterparts. They are long, slender and have just a few seeds compared to a western or European round eggplant (aubergine). We prefer the Asian eggplant variety compared to a western eggplant as they are sweeter and have less seeds. Asian eggplant varieties are usually sold in Asian or Middle Eastern markets and are also delicious in our Grilled Harvest Wraps.

If you cannot find Asian eggplants, you can exchange with other types of Western eggplants. You may have to increase the air fryer time by a minute or two, due to their larger diameter.

Oyster Sauce - We used a gluten-free vegetarian version, but regular oyster sauce works lovely here too. Traditional Oyster sauce is made with oyster juices and flavoring to create this luxurious brown thick sauce. You can learn more about oyster sauce in our essential Asian pantry staples post. The vegetarian oyster sauce is made using mushrooms to create this delicious umami experience. If you have any oyster sauce left over, be sure to try our Beef Noodles with Spicy XO Sauce and our Easy Pork Shiitake Mushroom Stir Fry recipes for some quick and easy week night meal ideas.

Sesame oil - is a delicious sesame flavored oil made from you guess it, sesame seeds. It is an essential Chinese ingredient we use in our Garlicky Sesame Stir Fried Green Beans, Hong Kong Fried Rice and many other Chinese Recipes. You can generally find this ingredient in the international food section of the regular grocery store or in an Asian market. If you cannot find sesame oil, just sprinkle on a little toasted sesame seeds upon serving.

Step By Step Easy Instructions

• Chop up green onions, garlic, and chili.
• To make the garlic sauce, add oyster sauce, sesame oil, garlic and green onions to a small bowl and stir.

• Wash and slice the eggplant in 1-inch sections horizontally.
• Drizzle with oil or spray with oil.

• Air fry eggplant at 400 degrees F (204 degrees C) for about 15 minutes or until pierces easily with knife.
• Place air fried eggplant on a serving dish.

• Drizzle each roasted eggplant slice with a little garlic sauce.
• Garnish with green onions and chili peppers as desired. Enjoy!

Air Fryer Method: Cooking Alternatives

Air Fryer Method - A Cosori Air fryer was used to cook our Chinese Eggplant with Garlic Sauce appetizers. We placed the air fryer basket on the middle shelf and cleanup was a snap! So, in love with our new air fryer! We use it almost every day. As a matter of fact, we just made a batch of Air Fryer Zucchini and Squash in it. We have no idea how we lived without it. The multi-function air fryer is super easy to use, keeps the house cool and there is no messy clean up.

Oven Roasted Method - If you do not have an air fryer, you can roast the eggplant in the oven. Preheat your oven at 400 degrees F (204 degrees C) for 30 to 35 minutes. Flip over halfway through.

Deep Fry Method - On the other hand, if you want to deep fry eggplant, place enough oil in a small pot so that your eggplant slices can be submerged. Heat the oil until about 350 degrees F to 375 degrees F (176 degrees C to 190 degrees C). Carefully fry the eggplant for about 1 minute. Remove the crispy eggplant slices from oil and let drain on a towel. Then garnish with the garlic sauce.

How to Store

You can make this delicious little Chinese eggplant with garlic sauce appetizer up to 24 hours in advance.  Prepared air fryer eggplants Store in the refrigerator in a covered container for best results. Please eat within 3 days or toss.  At the Crystal Jade restaurant, they generally serve this roasted eggplant dish at room temperature or sometimes even slightly chilled.  

However, be good to your spleen qi and serve it up warm or at least room temperature. To learn more about why eating cold foods from the refrigerator are hard on your body, read our post Feed Your Spleen; Nourish Your Body.  

Do not store foods and sauces that contain raw chopped garlic for more than 3 days. Did you know that you can get botulism from raw chopped garlic if not stored at the proper pH, temperature and mixing solutions?

Tips for Success

• If you want to make this Chinese aubergine recipe spicy, add fresh finely chopped chilis to the garlic sauce or garnish with chili peppers. Alternatively, you can add a dash of dried red pepper flakes to the sauce.
• On the other hand, if you want to keep this recipe mild, hold all chili peppers.
• Choose Asian eggplants, sometimes called Chinese or Japanese eggplants, that are straight as possible without curves. This allows you to make more equal and level slices which in turn allows the eggplant to cook evenly.
• Cut your eggplants straight across horizontally about ¾ to 1 inch thick so that they cook evenly and lay flat in the serving bowl. Keeping them a little thicker makes them easier to pick up individually with chopsticks for a delicious 2 bite appetizer or delicious vegetable side dish.
• If using European eggplants, you will have to add more cooking time to this recipe, depending on the size and diameter.
• Eggplants start to oxidize and brown, immediately after being cut. Therefore, wait until you have the air fryer preheated before cutting. Alternatively, you can brush with a little white vinegar or lemon juice. However, we are not fond of the added flavor. In addition, it can make your eggplant slices soggy. No one wants soggy eggplant!
• Roasted Chinese eggplant is best served immediately to keep that delicious crispy edge. However, still delicious served within 24 hours of making it.

Frequent Asked Questions (FAQ's)

More Eggplant Recipes…

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

If you enjoyed our recipe, be sure to leave a comment below and a star rating. Thank you very much!

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Chinese Eggplant with Garlic Sauce (Air Fryer Method)

Chinese Eggplant with Garlic Sauce is a copycat recipe from Hong Kong's Crystal Jade restaurant made with delicious air fried Asian aubergines and topped with a simple garlic sauce. Ready in 20 minutes!

Course Appetizers/ Snacks

Cuisine Chinese

Diet Diabetic, Gluten Free, Low Fat

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 48kcal

Author HWC Magazine

Equipment

• air fryer

Ingredients

• 2 tablespoons green onions
  sliced, green portion only
• 4 tablespoons oyster sauce
  We used a vegetarian gluten free oyster sauce but you can use regular oyster sauce, if desired.
• ½ teaspoon sesame oil
  
• 1 clove garlic
  fresh, peeled and minced
• 1 whole Asian Eggplant
  Aubergine (Chinese skinny eggplant/Japanese eggplant) sliced in 1 inch segments - Can also exchange with a Western breed of eggplant too.
• 1 tablespoon oil or oil spray
• 1 tablespoon chili red fresh chilis (optional) or dried red chili flakes

US Customary - Metric

Instructions

• Preheat air fryer to 400 degrees F (204 degrees C)
• Chop up green onions and mince garlic.
• To make the garlic sauce, add oyster sauce, sesame oil, garlic and green onions to a small bowl and stir. Set aside.
• Wash and slice the eggplant in 1-inch sections horizontally.
• Drizzle eggplant with oil or spray with oil.
• Place air fried eggplant on a serving dish.
• Air fry eggplant at 400 degrees F (204 degrees C) for about 15 minutes or until pierces easily with knife.
• Drizzle each roasted eggplant slice with a little prepared garlic sauce.
• Garnish with green onions and chili peppers if desired. Enjoy!

Video

Notes

Storage

• You can make this delicious little Chinese eggplant with garlic sauce appetizer up to 24 hours in advance. Prepared air fryer eggplants Store in the refrigerator in a covered container for best results. Please eat within 3 days or toss because this recipe has raw garlic.
• If desired, you can freeze your air fried eggplants BEFORE you put on the garlic sauce. To freeze, place the roasted air fried eggplant slices on a lined baking sheet in the freezer for about 3 hours. Once frozen solid, you can then place in the freezer baggie in a single or sealed container for up to 3 months.
• Then, when you are ready to eat, you can place the frozen eggplant slices directly in the air fryer at 350 degrees F (176 degrees C) for 5 to 10 minutes or until toasty hot.

Cooking tips

• If you want to make this Chinese aubergine recipe spicy, add fresh finely chopped chilis to the garlic sauce or garnish with chili peppers. Alternatively, you can add a dash of dried red pepper flakes to the sauce.
• On the other hand, if you want to keep this recipe mild, hold all chili peppers.
• Choose Asian eggplants, sometimes called Chinese or Japanese eggplants, that are straight as possible without curves. This allows you to make more equal and level slices which in turn allows the eggplant to cook evenly.
• Cut your eggplants straight across horizontally about ¾ to 1 inch thick so that they cook evenly and lay flat in the serving bowl. Keeping them a little thicker makes them easier to pick up individually with chopsticks for a delicious 2 bite appetizer or delicious vegetable side dish.
• If using European eggplants, you will have to add more cooking time to this recipe, depending on the size and diameter.
• Eggplants start to oxidize and brown, immediately after being cut. Therefore, wait until you have the air fryer preheated before cutting. Alternatively, you can brush with a little white vinegar or lemon juice. However, we are not fond of the added flavor. In addition, it can make your eggplant slices soggy. No one wants soggy eggplant!
• Roasted Chinese eggplant is best served immediately to keep that delicious crispy edge. However, still delicious served within 24 hours of making it.

Oven Roasted Method - If you do not have an air fryer, you can roast the eggplant in the oven. Preheat your oven at 400 degrees F (204 degrees C) for 30 to 35 minutes. Flip over halfway through.

Deep Fry Method - On the other hand, if you want to deep fry eggplant, place enough oil in a small pot so that your eggplant slices can be submerged. Heat the oil until about 350 degrees F to 375 degrees F (176 degrees C to 190 degrees C). Carefully fry the eggplant for about 1 minute. Remove the crispy eggplant slices from oil and let drain on a towel. Then garnish with the garlic sauce.

Nutrition

Serving: 1g | Calories: 48kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 493mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 6mg | Calcium: 10mg | Iron: 1mg

The post Chinese Eggplant with Garlic Sauce (Air Fryer Method) appeared first on Healthy World Cuisine

Seasoning with Lemon and Parmesan

There is something magical that happen when asparagus hits the grill. It takes on this toasty smoky grilled flavor and needs minimal seasonings to make it the star of the show.

With just a few pantry staples like lemon zest, freshly grated parmesan, extra virgin olive oil (EVOO) and fresh cracked black peppercorns, you can have an epic side dish. Heck, if you are like us, you might even like it as the main.

What Does Asparagus Taste Like?

For us, asparagus tastes a little like broccoli but with an earthy grassy flavor. When asparagus is in season, it is very naturally sweet and tender. If you buy, old asparagus or when it is out of season, it can be much tougher and not as sweet. Springtime is the best time of the year to enjoy this delicious vegetable.

In addition, asparagus takes on the flavors that are in your dish. When asparagus is in season, we love eating it for brunch with a Sautéed Asparagus and Mushrooms with Poached Eggs, lunch and dinner with our Herb Marinated Grilled Rack of Lamb or our One Sheet Pan Dilly Lemon Salmon.

Green vs White vs Purple

Did you know there is many breeds of asparagus and even heirloom? Really, who knew.

There are 3 different colors of asparagus

1. Green is the most common and these are usually pretty tender and get their green color from the photosynthesis process.
2. Purple asparagus is not as common and is a little sweeter and thicker than the green variety. To keep the purple color this one is great used in salads as the purple color will fade with cooking. 
3. White is the most expensive type of asparagus. It gets it white color because farmers cover the plants and they are hidden from sunlight, so they do not turn green. Because, the farming and caring for this crop is more laborious they charge more as well.

If you had a blind fold on, could you tell the difference between eating a green or white asparagus? If so, what is your favorite breed to make the Best Grilled Asparagus?

Sweet Flavor & Firm Texture

We love its naturally sweet taste. We know there are some naysayers out there that will tell you in an abrupt way, that they refuse to eat asparagus. Kids are notorious for this. They will have a complete melt down at the dinner table, if you give them mushy asparagus.

You see, it is a texture thing. We know one thing for sure if you boil the asparagus to mush, a melt down at the table will happen. Heck, if you served us an over cooked asparagus at the dinner table, we would have a meltdown. That brings us to the next topic, how long to cook asparagus.

How Long to Cook on the Grill?

This depends on the size of your asparagus. The best option is to choose an asparagus about the size of your pointer finger, that is perfect for grilling.

Set your grill on medium. If you have thicker asparagus, it will take approximately 6-10 minutes directly on the grill. Turning halfway through the cooking process.

Cook time depends on the size of your asparagus and how you like your asparagus cooked. We like ours a little aldente but with a nice char. For us, that was about 3-4 minutes on each side or until you can pierce your fork into the asparagus easily. If you like your asparagus more well done, it can take up to 10 minutes.

Skinny asparagus stalks will need to cook either on a vegetable grill plate or on top of aluminum foil, so they do not fall through the grill grates. They will take approximately 4-6 minutes to grill or until toasty on all sides. If you like cooking veggies on the grill, be sure to check out How to Cook Shishito Peppers on the Grill.

What's the Best Temperature to Grill Asparagus?

We like to first preheat our grill to about 450 degrees F or 232 degrees C. Make sure you clean and oil your grill lightly too. If you do not have an outdoors grill, you can also make our Best Grilled Asparagus on a grill pan or an iron skillet too.

How to Prepare for the Grill?

As we stated, it is best to choose the thicker asparagus for the grill as they are less likely to fall through the grates and they hold up best to being placed on the BBQ grill.

First, find out where the tough and the tender part of the asparagus meet and cut it off there. You can do this easily by hand if you wish or with your knife. To find out where the tough and tender portion meet, hold one asparagus spear in your hands and starting from the bottom end slowly move your fingers up until they break off easily. That is where the rubber meets the road.

The next step is to use a vegetable peeler or knife and remove the skin of the bottom ⅓ of the asparagus. If you plan on peeling the bottom portion with a vegetable peeler, you can leave a little more of the bottom on the asparagus as it is the skin portion that can make the asparagus tough.

What is the Best Seasoning?

You will need some type of oil or butter so that the asparagus does not stick to the grill. We chose olive oil and of course salt and fresh cracked pepper to season it. It is best to make sure that you toss your best grilled asparagus well with olive oil and salt and pepper just before placing them on the grill. Do not season your Best Grilled Asparagus too far in advance or otherwise they will soften.

Lemon zest and parmesan will take your asparagus to the next level by adding a little freshness and savory to the delicious side dish. However, don't stop there. Feel free to add fresh or dried herbs like basil, oregano or even fresh minced or dried ground garlic to your recipe.

How to Tell if Your Asparagus Has Gone Bad?

Unfortunately, the first part of the asparagus that will go bad is the tips. This is the most prized portion of the asparagus. You might notice that they feel a little slimy.

Another symptom that your asparagus is not at its prime is if it smells odd or has mold. Pitch it!

To help keep your asparagus fresh, store your fresh stalks in the refrigerator with a little damp towel on the bottom of the stems. It is best to use up your fresh produce within 4 days of purchase.

You can freeze asparagus as well. First, trim the asparagus and do a quick blanch, rinse, cool and package them in a freezer safe container or baggie for up to 2 months.

More Delicious Grilling Recipes

• Marinated Grilled Flank Steaks and don't forget the Easy Herbed Butter
• Feta Stuffed Portabella Mushrooms
• Chargrilled Halloumi Prosciutto Nectarines and Balsamic Glaze
• Firecracker Grilled Shrimp
• Grilled Nectarines with Coconut Cream - a deliciously light dessert.
• Grilled Swordfish with Crab Salsa

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Grilled Asparagus with Lemon and Parmesan

Our Grilled Asparagus with lemon and Parmesan is a super simple low carb less than 15-minute 5 ingredient side dish. Perfect alongside grilled chicken, beef, seafood and more.

Course Sides

Cuisine American

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 4 servings

Calories 95kcal

Author HWC Magazine

Equipment

• grill or grill pan

Ingredients

• 1 pound asparagus spears raw - bigger is better for the grill- about the size diameter of your pointer finger.
• 2 tablespoon olive oil
• salt and pepper to taste
• 1 tablespoon lemon zest
• 2 tablespoon parmesan cheese or more to taste

US Customary - Metric

Instructions

• Preheat grill to 450 degrees F or 232 C. Clean and prep the grill
• In the meantime, wash the asparagus and remove the stem at the bottom where it breaks off easily or you can use a knife to trim.
• (optional) Use a vegetable peeler or knife to peel the bottom ⅓ of the asparagus stalk. If your stalks are large you may want to do this to make sure they stay tender.
• Toss asparagus well with olive oil, salt and pepper to taste.
• Place asparagus directly on the grill facing in the opposite direction as the grates so that your asparagus do not fall through. You can also grill on a grill pan or use a vegetable grill grate for smaller diameter asparagus.
• Grill larger asparagus for about 6-10 minutes directly on the grill. Turning halfway through the cooking process. It depends on the size of your asparagus and also it depends how you like your asparagus cooked. We like ours a little aldente but with a nice char so for us that was about 3-4minutes on each side until you can piece your fork into the asparagus easily.If you like your asparagus more well done, depending on the size of the asparagus, it can take up to 10 minutes. For smaller asparagus that you need to cook on a vegetable grill these can be done in 4-6 minutes.
• Be sure to turn and check on your asparagus a couple of times during the cooking process and turn as needed. Some of the asparagus might get done first if they are smaller compared to the rest. You can take these off the grill or place on indirect area of the grill until the rest are done cooking.
• Remove the best grilled asparagus off the grill and top with lemon zest and grated parmesan cheese. Enjoy!
• Refrigerate leftovers in a sealed container up to 3 days. We do not recommend freezing leftovers as the thawing process can leave your asparagus mushy. No one likes mushy asparagus. Take Care

Notes

The best sized asparagus to grill directly over the grill are asparagus about the size of your pointer finger. That was they are less likely to fall through the grill grates and aslo can hold up to the grilling process. 

We like to both trim and peel the bottom ⅓ of the asparagus for a deliciously tender asparagus. If you trim your asparagus at the point where it breaks easily, it is not imperative that you also peel your asparagus. However, we like to do this as it makes the asparagus extra tender. 

However, you can also grill smaller diameter asparagus is you use a vegetable grill grate or laid on top of aluminum foil. If you do not have an outdoor grill, bring the party inside and cook your asparagus on your stovetop grill pan or in an iron skillet. 

We grill our asparagus in about a 450 F degree (232 degrees C) grill with the lid closed but we check on and turn our asparagus often so they chargrill on all side. The goal is for aldente asparagus. A fork should be able to pierce your asparagus easily and it should be lightly charred on all sides. 

To help keep your raw asparagus fresh, store your fresh stalks in the refrigerator with a little damp towel on the bottom of the stems. It is best to use up your fresh produce within 4 days of purchase.

Nutrition

Serving: 1serving | Calories: 95kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 43mg | Potassium: 229mg | Fiber: 3g | Sugar: 2g | Vitamin A: 877IU | Vitamin C: 8mg | Calcium: 57mg | Iron: 2mg

The post Grilled Asparagus with Lemon and Parmesan appeared first on Healthy World Cuisine

Table of Contents

• Why you are going to love Feta Stuffed Portabella Mushrooms
• Are you feeling cooking fatigue?
• Recipes with under 5 ingredients
• What is feta cheese?
• Is Portobello, Portabella or Portobella the correct naming convention?  
• How to prepare stuffed mushrooms?
• Frequently asked questions
• More Delicious Low Carb Recipes

Why you are going to love Feta Stuffed Portabella Mushrooms

These earthy baby portabella mushrooms are tender, juicy, savory and the perfect 2 bite treat. Looking for a quick vegetarian dish or tasty side dish? These Mushrooms are so delicious and so easy to make.

Low Carb

Fun and Easy appetizer

Can be grilled or baked

Less than 20 minutes to make

Only 5 ingredients and 3 of them are basic pantry ingredients

Are you feeling cooking fatigue?

 We feel like we have already cooked 884 dinners and it is only the middle of the month? Lockdown three square meals a day and feeling like a short order cook with everyone home is exhausting. How about you? Are you surviving? Are you sick and tired of someone coming into the kitchen after you have just spent an hour tidying up after and coming in and making a huge mess?  Really!!! (We are beyond ready for everyone to get back to work, school and get the heck out of OUR kitchen.)

Recipes with under 5 ingredients

We dream about having a clean-up fairy that lives in the kitchen and just cleans up the mess magically. Since that is not happening, we decided to just start making no fuss, few ingredient meals and dishes that can whipped up in a flash. How does that sound? Our Feta Stuffed Portabella Mushrooms are made with just portabella mushrooms, feta cheese, olive oil, salt/pepper and optionally a dusting of parsley if desired. You gotta love that!

What is feta cheese?

Feta cheese is a delicious brined cured crumbly Greek cheese made with both sheep and goat milk. We really like using feta as it is crumbly and easy to stuff into things. The sharp little saltiness of the cheese is a delicious contrast to the earthy mushrooms. Drizzled with a little olive oil it is a sublime appetizer or delicious side dish.

Not only is feta cheese delicious in mushrooms. Be sure to try our Feta Stuffed Mini Peppers and our Greek Feta Yogurt Snack Bites. Feta cheese is also delicious as a low carb Feta Egg Roll Ups Breakfast or and easy dinner in our Feta and Sun-Dried Tomato One-Pot Chicken

If you can't find feta cheese, then swap out for cotija, mozzarella, Swiss, or any other cheeses you can get your hands on.  Please feel free to make changes to dishes and please share your comments and let us all know how it turned out.

Is Portobello, Portabella or Portobella the correct naming convention?  

The etymology remains disputed. You can call it any name you wish. We prefer to just call these Feta Stuffed Portabella Mushrooms delicious.  This recipe also good with any mushroom with a stem such as the button mushroom, large portabella mushrooms, shiitake, cremini, etc. Use whatever you have on hand. We are all about that. If you love stuffed mushrooms, be sure to try our Homemade Chorizo Stuffed Mushrooms.

How to prepare stuffed mushrooms?

2) Gently wipe off the dirt with a damp cloth. Do not wash your mushrooms under water as they are like a sponge and will soak up all moisture.

3) Stuff your mushrooms with feta cheese.

4) Drizzle your feta stuffed portabella mushrooms with a little olive oil and salt and pepper to taste.

5) If desired sprinkle on a little parsley (optional).

6) Place on prepared heated BBQ for about 10 minutes until tender. If Mother Nature is not cooperating you can bake in a 350 degree F (176 degree C) oven for about 15-20 minutes or until tender and feta is slightly toasty.

That's it! You can do this.

Frequently asked questions

More Delicious Low Carb Recipes

• Firecracker Grilled Shrimp
• How to Cook Shishito Peppers on the Grill
• Lemon Lavender Goat Cheese Spread
• Skinny Spaghetti Squash Roll Ups
• Baked Cheesy Salami Wrapped Jalapeños
• Herb Marinated Grilled Rack of Lamb

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Feta Stuffed Portabella Mushrooms

Feta Stuffed Portabella Mushrooms are a super easy low carb appetizer or main stuffed with feta, fresh herbs and can be either grilled or baked to perfection.

Course Appetizers/ Snacks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 126kcal

Author HWC Magazine

Ingredients

• 8 oz portabella mushrooms
  baby (or 3-4 large portabella mushrooms)
• ½ cup feta cheese
  crumbled
• 2 tablespoon olive oil
  
• ⅓ cup parsley
  chopped or 1 tablespoon dried (optional)
• ½ teaspoon pepper freshly ground
• salt to taste

US Customary - Metric

Instructions

• Remove stems from Mushrooms
• Wipe mushrooms with damp paper towel. (Do not soak mushroom in water to clean as they will be soggy)
• Rub the bottom of mushrooms with a little olive oil and add a pinch of salt to the mushrooms
• Stuff each mushroom with feta cheese, sprinkle on a little pepper and add parsley to the top of each mushroom, if desired.
• Drizzle mushrooms with a little of olive oil
• Place mushrooms on prepared grill and cook for about 10 minutes until tender. (If you do not have a grill, then you can bake for about 15-20 minutes at a temperature of 176 degrees C (350 degrees F)
• Enjoy!

Notes

You can assemble your Feta Stuffed Portabella Mushrooms up to 24 hours in advance and then either grill or bake when your guests arrive. Best served warm. 

If you have already baked or grilled stuffed mushrooms, store them in the refrigerator in a sealed container for up to 3 days. Then just either heat up in the oven or microwave to serve.

If you have already baked or grilled stuffed mushrooms, store them in the refrigerator in a sealed container for up to 3 days. Then just either heat up in the oven or microwave to serve.

Nutrition

Serving: 1g | Calories: 126kcal | Carbohydrates: 3g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 217mg | Potassium: 246mg | Fiber: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 7mg | Calcium: 99mg | Iron: 1mg

The post Feta Stuffed Portabella Mushrooms appeared first on Healthy World Cuisine

Something magical happens when you roast fennel and root vegetables together. The roasting process caramelizes the vegetables making them naturally sweet. In addition, the white balsamic herb dressing with a little splash of lemon juice really makes these vegetables and herbs sing.

You are going to love Balsamic Roasted Fennel and Carrots because…

• Easy and quick
• Just a handful of ingredients
• Fabulous side dish for thanksgiving or an autumn meal
• Tangy, sweet and savory
• Can be made ahead and reheated
• Delicious in warm salads or on top of pasta too
• Vegan, gluten-free and dairy-free

What is fennel?

Fennel is an herb that is actually part of the carrot family. Have you ever tasted a fennel bulb or fennel seed? We think fennel tastes like a delicate anise flavor. Fennel is an amazing little herb. You can eat the bulb, seeds and even the little wispy leaves called fronds. Consequently, the fennel bulbs are delicious raw in a salad with some slices of apple, roasted or tossed in with pasta and many other recipes. Fall and Winter are the best times to harvest fennel. The fennel bulbs look like a white onion and celery have mated. What do you think?

How to cut and prepare fresh fennel for roasting

To prepare your fennel for roasting, you first wash and dry it.

Next cut off the tops to where the white part of the bulb begins

Reserve the fresh wispy leaves (frands) for garnish

Cut your fennel bulbs in half (If your outer bulb sections are older and tough remove and discard.

Fresh fennel is best prepared within 3 days as the longer you let set in your crisper the outer layers become tough. In these situations, remove the outer section of the bulbs and discard.

Cut your fennel bulbs in quarters and then again into eights.

Now, your fennel bulbs are ready to roast

White Balsamic Herb Dressing is Delicious

Have you ever tried white balsamic vinegar? White balsamic vinegar is the perfect accompaniment to roasted fennel and carrots as it imparts that delicious sweetness and sourness without changing the color of the herbs and vegetables. In addition, we used Mie Radici White balsamico, Sicilian Spice herb and Nocellara organic reserve EVOO in our dressing. A little zip of fresh lemon juice makes this recipe light and delicious. If you like white balsamic vinegar, you are going to love our Lemon White Balsamic Vinaigrette recipe.

White vs Regular balsamic vinegars

You can easily exchange regular dark balsamic vinegar for the white balsamic. However, not all balsamic vinegars are the same and the taste profile will be different. There are the low budget balsamic vinegars. These are really sour and may be mixed with other ingredients and are not very sweet. Balsamic vinegars that have been aged for a longer period time you get that natural sweetness.

Finding that perfect balance of sweetness to Sour

You do not want to use a prepared thick balsamic glaze for this recipe as that would burn because of the higher sugar content. It is best to use a naturally aged white or dark balsamic vinegar for your Balsamic Roasted Fennel and Carrots recipe. If your balsamic is aged too long, there are too many natural sugars, and this can cause excessive browning or burning. You don’t want that.

On the other hand, if your balsamic vinegar has not been aged at all it will not have any caramelization and your end product maybe too sour. You are looking for something middle ground and Mie Radici white balsamic is just perfect for this recipe. Be sure to check out our Balsamic Glazed Salmon and Roasted Root Vegetables for another easy one sheet pan dinner using balsamic, salmon and root vegetables.

If you are looking for more delicious autumn side dish recipes, be sure to try our…

Spicy Rosemary Butternut Squash

Autumn Kale Salad

Grandpa's Secret Stuffing

Roasted Butternut and Carrot Ginger Soup

Gluten Free Herbs de Provence Buns

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Balsamic Roasted Fennel and Carrots

Balsamic Roasted Fennel and Carrots is a super easy autumn side dish with roasted fennel, carrots, Cipollini onions and a delicious white balsamic herb dressing.

Course Sides

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 119kcal

Author HWC Magazine

Ingredients

• 1 fennel bulb and reserved wispy leaves (frangs)
• 3 large carrots
• 8 Cipollini onions (or one large onion sliced into half-moons)
• 2 tablespoons white balsamic vinegar
• Juice of ½ lemon
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Sicilian Spice Mix or Italian Seasoning
• ½ teaspoon garlic powder
• Salt and pepper to taste

Instructions

• Preheat oven to 425 degrees F or 218 degrees C
• Remove the top stems of the fennel bulb and reserve the wispy leaves (frang) for garnish. (The top stems of the fennel bulb are delicious in soup stocks)
• If your outer fennel bulb is tough remove just the outer edge. Cut your fennel in half and cut each half into 4 thin half moon slices.
• Next, peel and chop carrots into long matchsticks.
• Remove the outer skin of the Cipollini onions.
• In a small bowl, combine white balsamic vinegar, lemon juice, olive oil, Sicilian Spice Mix or Italian seasoning, garlic powder and salt and pepper to taste.
• Place your sliced fennel, matchstick carrots and peeled Cipollini onion in a bowl. Pour over your prepared balsamic vinaigrette and toss.
• Pour your prepared fennel, carrot and onion mixture on a lined baking sheet. We always spray a little oil on the bottom of the sheet pan to prevent sticking.
• Bake for 20 minutes and gently turn the carrots, fennel and onions over so they brown on both sides. Roast for another 20 – 25 minutes or until fork tender. Garnish with fennel frangs or otherwise known as the wispy leaves.
• Enjoy

Video

Notes

Mie Radici’s Sicilian spice mix is made with dried basil, garlic, oregano, fennel, marjoram, rosemary, thyme and mint. You can exchange with an Italian spice blend of choice or even herbs de Provence.

Feel free to add other root vegetables of choice to the mix. You can exchange any type of onion you prefer for the Cipollini onion. For example, red onions, yellow onion, white onions and shallots all work well in this recipe. Measurements do not have to be exact but do salt and pepper well to balance the flavors.

We used Mie Radici’s White Balsamic vinegar for this recipe. This balsamic is naturally aged and sweet. If you use another brand of balsamic or regular dark balsamic vinegar, you may need to adjust the amount of lemon or just use the lemon zest to balance the flavors. Do not use a Balsamic glaze for this recipe as there is too much sugar content and it will cause burning. The best type of balsamic vinegar for this recipe is one that is naturally aged without added ingredients.

Nutrition

Serving: 4g | Calories: 119kcal | Carbohydrates: 144g | Protein: 15g | Fat: 72g | Sodium: 68mg | Potassium: 463mg | Fiber: 35g | Sugar: 64g

The post Balsamic Roasted Fennel and Carrots appeared first on Healthy World Cuisine