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4. Place the AirFryer Basket onto the Baking/Drip Pan and spray liberally with
nonstick cooking spray. Once chilled, transfer the falafel to the assembled
basket in a single layer. Spray evenly with oil.
5. Place the assembled tray into rack Position 2. Set to AirFry at 350ºF for 10
minutes, cooking until evenly browned.
6. Serve falafel with sliced pita and veggies. Drizzle with tahini if desired.
Nutritional information per falafel:
Calories 62 (44% from fat) • carb. 7g • pro. 2g • fat 3g • sat. fat 0g • chol. 0mg
sod. 138mg • calc. 9mg • fiber 1g
Open-Faced Croque Monsieurs
A French café favorite.
Makes 2 servings
For the béchamel:
1 tablespoon unsalted butter
1 tablespoon unbleached, all-purpose flour
½ cup milk, preferably whole
For the sandwiches:
2 slices of good quality country-style or sourdough bread
4 teaspoons Dijon mustard
4 slices smoked deli ham
4 slices Swiss or Gruyère cheese
Nonstick cooking spray
1. To make the béchamel, heat the butter in a small saucepan over low heat.
Whisk in the flour, stirring constantly for about 30 seconds until the mixture
smells nutty and is just golden. Pour in milk in a slow stream, continuing to
whisk until smooth and slightly thickened, about 3 to 5 minutes. Remove
from heat and reserve, whisking occasionally to prevent lumps.
2. Assemble the sandwiches. Lightly coat AirFryer Basket with nonstick cooking
spray and place onto Baking/Drip Pan. Place the bread slices into the basket.
Spread the top of each slice with 2 teaspoons of mustard and layer with 2
slices of ham. Spoon béchamel over the ham and top with 2 slices of cheese.
3. Put the prepared basket on pan into rack Position 2. Select Broil for 20
minutes, checking at 15 minutes. Sandwiches are done when the cheese is
melted and golden brown.
4. Serve immediately.
Nutritional information per sandwich:
Calories 435 (57% from fat) • carb. 12.3g • pro. 22.3g • fat 20.5g • sat. fat 10.6g
chol. 81.1mg • sod. 861.9mg • calc. 268.9mg • fiber 0g
Pizza Margherita
Simple and delicious—and quicker than takeout!
Makes 1 pizza, 6 slices
Nonstick cooking spray
16 ounces pizza dough, room temperature
¾ cup pizza sauce
2 tablespoons grated Parmesan
3 ounces fresh mozzarella, thinly sliced
1 tablespoon extra virgin olive oil
¼ cup tightly packed basil leaves, thinly sliced
1. Generously coat the Baking/Drip Pan with nonstick cooking spray.
Put the pizza dough on the pan. Stretch the dough to cover the entire pan.
Add sauce to the center of the dough. Leaving a 1-inch border for the crust,
spread sauce into a thin, even layer. Sprinkle with the Parmesan and top with
the mozzarella. Brush the border with olive oil.
2. Preheat the oven by selecting Pizza with temperature set to 450°F for 8 to 10
minutes. Once preheated, put Baking/Drip Pan into rack Position 1. It is
recommended to turn the tray halfway through baking time for best results.
3. Sprinkle with basil before serving.
NOTE: Baking pizza on a baking/pizza stone gives you the crispiest crust,
similar to pizza prepared in a brick oven. Go to Cuisinart.com for details.
Nutritional information per slice:
Calories 217 (29% from fat) • carb. 32g • pro. 15g • fat 8g • sat. fat 2g • chol. 7mg
sod. 402mg • calc. 46mg • fiber 5g
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