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all right
today I am solving a very big home cooking problem
because as serious home Cooks we are in that kitchen day after day
and night after night producing meals
and most of the time we’re doing it by ourselves
so we need meals that are one easy to make
two easy to clean up
and three of course they have to be delicious
and that’s what I’ve been working hard on over here
I’ve got four meals for you today
two of which come together completely in one pan
and another two which come together completely in just one air fryer basket
and all of them are extremely easy to make easy to clean up and very delicious

Salmon
so let’s get started
all right so first up
I’ve got a maple glaze salmon with crispy fennel
and a zesty cream sauce
and here are all the ingredients for this meal
which come together in a single air fryer tray
so the first thing
I’m going to do is make a maple glaze
I’ll use 2 tablespoons of mustard
I’m using a grainy mustard
but any type of mustard will work
2 tbspoon of maple syrup
and 1 tbspoon of olive oil
and a little bit of salt
and I’ll mix that up
and I’ve got a piece of salmon here
it has the skin off
it’s just about a pound which will feed around two people
and the first thing I’ll do is dry off the exterior
and then I’ll smear on that maple glaze
and just let that sit while I’m prepping the veg
and for this dish i’m using fennel
that’s what I had laying around in the fridge
but I’ve done it with broccoli
I’ve done it with cauliflower
all of which will roast up pretty evenly with the salmon （为什么加上up）
and I’ll just slice through the fennel nice and thin
and then I’ll add it to a bowl
and I’ll simply coat it with some olive oil and some salt and pepper
give that a mix
and then I’ll take my air fryer tray out
add in the piece of salmon to one side
I’m going to stick a thermometer in there
just to nail down the perfect temp
and then I’ll add in the fennel filling in the other side
plus I’ll slice a lemon in half
and throw that in the corner
just to roast with everything else
and I’ll set my air fryer for 375° f for 13 minutes

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which is a great time to talk about today’s sponsor tfou
and their brand new infrared air fryer
and I actually helped out with the development of this product & helped out?
which is pretty cool
cuz you know I am such a big air fryer fan
and it was very easy for me to get on board
with their mission of taking air fryers into the next generation & taking?
which is what they did with this infrared air fryer
so most traditional air fryers have a heat lamp just like this
whereas this air fryer has infrared heating technology
which you can see right here
which is more energy efficient
it reaches higher temperatures quicker
and maintains those temperatures more consistently
and the infrared heat actually penetrates deeper into the food
giving you a crispy exterior with a more juicy interior
which of course is excellent
when it comes to things like salmon or chicken in your air fryer
and lastly one thing that you’ve probably noticed
which I love
is this window right here
where you can truly see your food transform right before your eyes
and know exactly when things are done
which you can see from this salmon right here is about now

what I’m going to do
this is just about done
I’m going to hit it with the crispy finish & hit？
which increases that temperature
and hits it with the broil action from that infrared
yeah so now you can see
we’re really going on that sand for that crispy skin
and I’m going to pull it right there
turn out amazing
roasted lemon
we’re going to use that right now

so to a bowl
I added in some sour cream some chopped parsley
grated in some garlic
and then I squeezed in the juice of those roasted lemons
I seasoned it with salt and pepper
and mixed that up for a really nice cream sauce
and to complete this dish
I simply took a mason jar
added one cup of couscous
and one cup of boiling water
and let that sit for 10 minutes
check this out
look how dense at the bottom
and then it just totally flops up
and you’ve got instant couscous
so one air fryer tray
one jar
let’s plate it up
so I’ll do a base of couscous
go in with that beautiful roasted fennel & go in?
this is a big chunk of of salmon
so cut there nice
look how moist that is
if you like a more medium rare salmon
of course you can cook it slightly under that
wow I might serve it like chunks of steak
it’s just flaking part & flaking part?
and then we just come in with this beautiful sauce right here
wow this is a beautiful complete meal

wow my god
I forgot for a second about that maple glaze
which is so good and so simple
M I personally love roasted fennel
I think fennel is one of the most underrated veggies
and roasting it is my favorite
for a nice complete meal, this dish actually came together very quickly
which I love about
it not much to say other than that is really good

04:49-Cauliflower
all right next up
we have another complete meal coming together in the air fryer
which is a roasted cauliflower with crispy halumi cheese
over an eggplant salad
and here are the ingredients for this dish
and the first thing I’m going to do is take two sort of medium smallish eggplants
and make some slices right in the side
big enough where there’s an opening to slide in some garlic
so I’ll crack a few cloves of garlic
I’ll slice them in half
and then stuff them right into the eggplant
and then you just have to wrap the eggplant
right up in some tin foil
which goes straight into the air fryer

now while those two eggplants are roasting away
I’ll prep these two things right here
some cauliflower and halumi cheese
and this cauliflower came right from my garden
and I only need about half of it
but if you are making this recipe say on a baking sheet
and you want a little bit more
you can definitely roast the entire cauliflower

so slice up all those florettes
just into bite-sized pieces
and this is a halumi cheese
which is a firm cheese
that can actually hold up to frying or baking
and I’ll slice that up into similar size pieces as the cauliflower
and to increase the flavor a little bit
I’ve got some ground spice here
I’m using some turmeric some paprika and some cumin
and then I’ll add some salt pepper and oil
and I’ll give these a mix to get them ready for roasting

all right so/to? these eggplants
they’re just about done for that first 10-minute run
and yeah they still need a long while
which is why I’m going to take all of this
and basically spread it around
it can go on top
it can go to the side
this air fryer has very good circulation
so everything will cook pretty evenly
and I’m going to turn the air fryer down to 375
and I will cook it for 13 more minutes
and we’ll let everything roast together

so we’re just about done
and you can actually see the surface of the cauliflower and the cheese just roasting away
cheese is actually starting to pop a little bit
so I think we should be good
wow nice char on the cheese
really nice char on the cauliflower
and then the eggplant hopefully get nice and mushy in there
so I’m just going to fish out these eggplants first
let’s see looking pretty tender
nice

I’ll chop off the ends
I’m just going to open this up &up
yeah that’s what we want
ow don’t recommend doing this before it cools
make it a fork
Fork and Spoon
we just want to scoop out all of that inner meat
there we go
and you can discard the skin
chop that in half
you can see that one didn’t roast quite as well
could have gone a few more minutes
but I didn’t want to overcook the cauliflower
so that’s fine

—>0730
I’ll take the hit
and what I’m doing here is making a traditional Middle Eastern eggplant salad
I guess nothing I do is traditional
but inspired eggplant salad
so I’m just getting that chopped up nice and fine
I’ll add that to a bowl
now I’m adding some canned chickpeas
just to bulk things up a bit
drain these
but they’re definitely optional
do like half a can
and then some fresh parsley
this can be super rough

and then we definitely need some tahini in there
dzz some of that in little lemon juice
forgot to add that to the initial ingredient list
squeeze of that in there
there’s the salt
where are you salt
always losing there
it is just season with salt and pepper
why not
and then simply mix

so it’s called a salad
but it’s kind of like a rough dip
I’ll taste for seasoning
oh more lemon
half the lemon just got on the table
and not in the bowl
ow and in a cut
there we go
now watch how this comes together
plate eggplant salad all of that
and we’ll take that roasted cauliflower and halumi
we’ll stack that on top
and if you do have it
which I do

I would highly suggest some type of pickle
and if you want to get specific
you cannot beat pickled red onions
sprinkled on top
super fun
one tray meal
I totally forgot to bring some pea or fresh bread with this
would be the ideal way to serve it
you can just eat it as a vegetarian salad
and it’s going to be delicious
well let’s confirm that
let’s get some halumi on there
m m now this could definitely be served as a side
i say a restaurant
when you get some nice bread
you sit down with your partner
this is a good dinner right here all right

Chicken Orzo
so we’re
moving on and we are switching it up
from a single air fryer tray to a single
Pan and the first dish is a lemon
chicken orzo and here are all of the
ingredients the first thing I’m going to
do is preheat my oven at 350° because
this dish is being baked now I’m using
three chicken thighs with the bone in
and the skin on you can go boneless
skinless but I do like the extra flavor
added from both the bone and the skin
and I’ll dry off all the chicken thighs
and I’ll season them with some salt and
pepper and to sear these babies up I’m
using the new tfile refresh ceramic pan
this is the 3.5q sauté pan but it comes
in a larger set with other great options
and they’re made with 100% recycled
aluminum and they have this nice
thermospot technology which when turns a
solid red like this let you know that
your pan is properly preheated and ready
to go and this ceramic nonstick coating
has a truly effortless release on
everything while still delivering great
cooking results which you can see right
here with these thighs after about 6 to
7 minutes I have a perfectly crispy even
Brown on the entire skin and I’ll just
turn them over and cook them for another
maybe 2 minutes on the other side they
don’t need to be finished completely
through because the dish is getting
baked and while that’s cooking I’ll chop
up one Med medium onion and four to five
cloves of garlic I like this dish very
garlicky and really the star of this
dish is lemon we’re going to use two
parts of this lemon so I’ll need the
juice of both lemons but I do want the
zest of one of the lemons so I’ll zest
that up get that reserved and then I’ll
juice the two lemons for about 3/4 of a
cup of fresh lemon juice so the chicken
is done I’m going to pull it put it to
the side and I have all of this
delicious flavor from that chicken fat
and oil which the onion and garlic of
course are going to cook in and I’ll add
in some thyme leaves and just cook
everything down together on a nice
medium heat really you just want these
aromatics to cook down until they’re
soft and sweet and translucent like this
which takes around 6 to 7
minutes and then I’m going to go in with
one cup of Oro which I’ll toast up in
all of that oil for around 2 to 3
minutes and then once that’s nicely
toasted I’ll add in all of that lemon
juice and the zest and about 1 and 1/2
cups of of chicken stock and I’ll bring
that up to a gentle bubble you know what
I didn’t add this to the initial
ingredient list but this dish is looking
like it needs some color so I’m simply
just going to add some of these cherry
tomatoes from my garden right in there
they’ll cook down and obviously create
some really nice flavor as well I mean
the beauty about this dish is you can
really add any additional veggies some
broccoli or spinach would be nice and
then I’m going to take the crispy
chicken at this point we’re just going
to sort of wedge that in there nuzzle it
down into the crevasses of the orzo boom
so we’ll cut the heat I’ve got my oven
over here set for 350 and I’m going to
pop that in uncovered and since the skin
is above the liquid it’s going to stay
crispy but the orzo is going to suck up
all the stock and the lemon juice it’s
going to cook through and hopefully
those Tomatoes will roast up nicely oh
yeah and all of that should take I would
say 15 minutes all right it’s been 15
minutes give it a look so what you want
is no additional liquid like everything
has been absorbed right into that orzo
and then if we got our ratios right the
orzo should
be perfectly tender that’s ready to
[Music]
go I love how complete this dish is in
one pot it’s a beautiful thing oh my God
I forgot to add the final thing that’s
St staring at me right now little bit of
freshh Dill just right on top it’s going
to add the color but it’s also just
going to add that hit of freshness that
I think this dish needs it’s pretty
Hardy sprinkle that on boom that’s it
now it’s perfect and since we’re bone in
you got to go Fork a knife on this
unless you want to go Barbarian with it
chicken and pasta very comforting dish M
wow the orzo with all of that starch
soaks up the liquid but gets very creamy
and
silky m and the lemon is kind of the
star of the show here lemon juice and
lemon zest it’s a hearty dish but it’s
very bright and fresh with the
lemon Tomatoes perfect addition I don’t
know what to say that is just such a
easy and beautiful one pot dish all
right and the final meal is another oneKimchi Stew
pot meal that is inspired by what has
just been an excellent harvest in the
garden recently every year some things
do really well and some things don’t do
well the napic hab just went off this
fall I can still see the last few heads
right through the window over there but
I am making a dish inspired by kimchi
jigay which is a Korean kimchi stew now
this dish is similar to say a fried rice
where there are a million different
preparations depending on what you have
in your fridge and just what you’re into
in general these are the ingredients I’m
using for my version so the first thing
I’m going to do is fry up some bacon
this is some homemade Canadian bacon I
had left over from the this McDonald’s
video and I’ll get a few pieces frying
up in the pan next I’ll prep some Nappa
cabbage and green onion I’m going to
slice the Nappa cabbage in half and
rough chop it and for the green onion
I’ll just slice that up fine so we’ve
got veg prepped turn this bacon looking
good I’ll cook that for another minute
and actually I can chop these up while I
have some time the old Chita this dish
is like a fried rice it’s extremely
customizable to whatever you’ve got
hanging around in the fridge just
whatever you’re kind of feeling I’m just
going to slice these in quarters keep
them kind of
chunky bacon coming out we’ve got plenty
of residual fat in with the Cabbage then
I’ll just sprinkle in about half of the
green onion for now all right let’s talk
about the star of the show fresh kimchi
this is actually a very ripe and fresh
batch made 5 days ago hasn’t even been
in the fridge yet still bubbling away
look at this
beautiful give it a
taste o now obviously you can use
storeall kimchi if you want the recipe
for this right here link below and
really the essence of this dish is all
of the flavor you get in this kimchi
because there’s already garlic there’s
already spice there’s sourness from the
fermentation it’s basically like a
Korean buan Cube and I’m just going to
take some scissors which is very crean
and chop this up just to create more
textural difference between this and the
cabbage in here now this is our flavor
enhancement cabbage is looking awesome
go in with the mushrooms just going to
take this bacon and rip it up throw that
in there eat a piece can’t resist kimchi
of course I’m going to see if I can get
any kimchi juice in there just extra
flavor yeah from the side of the jar
little bit forgot I have a little bit of
stock left from the orzo recipe
traditionally a Dashi or a stock would
be used you can use water as well I’m
going to finish up this stock and then
water that looks good now of course
you’re going to serve this with some
type of rice product could be just fresh
cooked rice could be rice noodles you
could throw those right in there since
this whole video is about one pot or one
tray meals I thought it’d be nice to
take some of these rice cakes and throw
those right in just to keep it super
simple so I will add those right in
which should just take few minutes to
cook we’ll absorb some of that liquid
and I’ll throw a lid on so this has been
cooking for just about 10 minutes I
totally forgot to add any seasoning
throughout but there is of course Salt
in the bacon salt in the kimchi and I
just love how the rice cakes have added
a little bit of starch and thickened up
this kind of soupy like texture to more
of a stew M so good but definitely needs
some salt not too much let’s get that
perfect and then I just want to try one
of these rice cakes to make sure it’s
cooked m M perfect chewy we cook through
M so good almost forgot this is when we
can add those green onions that I was
[Music]
saving the final recipe final supper
this looks incredible this is a true one
Potter right here yeah you know you lose
obviously nutritional value by cooking
the sh out of the kimchi but sometimes
you know it’s about the
flavor m M wow the texture is from the
rice cakes it kind of um reminds me of
like egg drop soup you know like uh the
starchiness but this is from the flour
I’m Pleasant from the rice pleasantly
surprised that it’s not incredibly salty
I thought maybe it would be like really
salty but it’s bacon kimchi yeah Sor cuz
I forgot to Salt it till
after but still you know you I think
it’s nice that it’s light yeah it’s very
um one of a kind because you’re adding
such a heavy dose of fermentation into
it it’s just like so warming and yeah
it’s a nice winter like you make your
Kimi in the fall and you’re ready to
make this when it gets this is delicious
cozy M well that’s it four great recipes
all in a pot or a tray make at least one
of these I’m sure you found something
and let us know what you think