Topper - Crispy Onion & Shallots

These would add a fun extra crunch and flavor on salads or potatoes.  The key to cooking them without oil is to bake them on a low temperature and let them basically dehydrate.  These are so much healthier than the oily versions, which is about all you can find at the store.

Only 2 Ingredients (and you can do it with onions only if you prefer)

• onions
• shallots

Slice onions and shallots into super thin slices.

AIR FRYER

Preheat air fryer.  Set your air fryer to  150 degrees and cook for 5-10 mins. If your onions or shallots are caramelized but still contain water, set to dehydrate function on 40-60 degrees for around an hour to dry out. 

Another recipe - Preheat the air fryer to 265F . Cook in the air fryer for 25-30 minutes total, setting a timer for every 5 minutes to shake the basket and toss the onions around. Once golden brown and crispy, onions are ready.

OVEN

Alternatively, place on a baking tray and place into a preheated oven on a low heat (try 265) and roast slowly for 90-120 minutes. Check and turn every 20 minutes.  

☝️ Since these are made without oil, you can store them in a jar on the shelf.  They'll keep for ages, so go ahead and make a big batch!  Be sure to let them cool completely before putting them in the jar.

Recipe Inspiration Source/s:  

Happy Hungry Hubby - YouTube video

Every Little Crumb - she uses a little oil

Salad - Salsa with Beans & Corn

☝️ This recipe is super easy to double, so making a big batch at the first of the week is a great way to meal prep. It will keep stored covered in the refrigerator for up to a week.  

BASICS

• Black Beans – Canned or cooked from dried. Make sure to drain and rinse them!
• Corn – canned or frozen is fine, but you can use fresh as well. It's nice to use both yellow and some white.  Roasting the corn (15-20 minutes at 450 degrees) gives it a little something extra!  Another tip - You can throw the frozen corn straight into the bowl without thawing and it will be ready to serve shortly.
• Onion – chopped into small pieces. Red is most common.  I don't like to use an entire red onion - just a little will do, but I love the color. You can substitute sweet or yellow onion. Or use spring onions.  Or OMIT onions entirely for a milder flavor.  
• Tomatoes  – If you want it to truly be salsa-ish, don't use canned tomatoes.  USE FRESH!
• Bell Peppers -  chopped, yellow, orange or red 
• Cilantro or Parsley - Pull the leaves from the stems and chop.  
• Lime Juice – fresh is always best to give a bright burst of flavor to the salsa.  If no limes, lemon, white wine vinegar or apple cider vinegar will do.

Drain and rinse the black beans and drain the corn. 

Combine beans, corn, tomatoes, peppers, onion, herbs and chilies in a bowl.

Squeeze the juice from the lime and pour it over the other ingredients.

Toss everything together, taste and adjust flavor with salt if needed.

Cover for 30 minutes or more, allowing the flavors to meld.

Options and Variations

• Cucumbers - chopped
• Black-Eyed Peas - This makes it something like Cowboy Caviar
• Rice - This makes it something like Black Bean, Corn, and Salsa Rice Salad
• Spinach - It looks like the herbs, but adds a little extra nutrition without being very noticeable.
• Jalapeños - For more heat, add in chopped fresh or pickled jalapeños. You can also add a few dashes of your favorite hot sauce for a spicy kick.
• Avocado - chopped, for a bit of creaminess
• Maple Syrup - just a tiny bit
• Garlic Powder

Cowboy Caviar

Rice and Salsa Salad

Recipe Inspiration Source/s:  

A Southern Soul

The Live In Kitchen

The Cabin Diary

Nikki Vegan