Gary's Recipeless Air Fryer Method

While I'm at the beginning at this renewed dieting and fitness journey, air frying is a strength I already have. (I'm hear because the last number of years, I haven't worked out like a boss, have gone out to eat to much, have taken in too many pointless calories in alcohol, and have not had that much portion control.) I work from home and often use the air fryer nearly every day and, often, more than once per day.

Rather than a recipe-based approach to air frying, I take an ingredient-based approach.

Veggies are the first ingredient that comes to mind. I try to have a small supply of, say, three or four air-fryer friendly fresh veggies in the fridge. Right now, that's broccoli, yellow squash, and Brussels sprouts. Often, I'll have bell peppers and asparagus. As a back up, I have a number of bags of frozen veggies in the freezer such as what's sold as fajita veggie mix, stir fry veggie mix, and others.

For proteins, I try to have a couple meats in the fridge defrosting. Toward the beginning of the work week, I might have three meats defrosting, while by the time I get to Thursday, I really only usually want to have one. (But... I need to transition to more for increased weekend cooking at home.) I love to hunt so having protein around is never a problem. Right now in the freezer for game I have elk, venison, antelope, goose, duck, pheasant, quail, and rabbit. For store-bought meat, I try to keep a supply of frozen chicken breasts and thighs mostly. Anyhow, what I incidentally have defrosting in the fridge right now is some venison chops and diced pork.

I think of starchy carbs last. Now gone are the frozen shoestring French fries. But, I still have some baby whole wheat bread, baby potatoes, and tortillas around for filling in the carb calories.

These are the core ingredients I work with and I almost always have supply (no excuse) to make a quick, one-person, air-fried, somewhat home-cooked meal.

Now, here are the additional things I always have in supply for the air-frying method I personal use. I always have a good supply of Ziploc bags for marinading and I always have a few available empty portion-sized Ziploc plastic containers for saving leftovers. I have a HUGE assortment of herbs and spices--probably 50 little small jars that I keep refilled. For the oil necessary for air frying (such as to make the herbs and spices stick), I only use cooking spray as it's enough to work the cooking process and blending of flavors without too many calories. For sour, I have a large supply with always lemon and lime juices in the fridge and different vinegars in the pantry. Finally, I almost always have a few small 100-calorie plain Greek yoghurts in the fridge, also used in marination. I also almost also have some shredded cheese of sorts that works well for melting on top, if for no other reason than dish presentation.

The combinations are countless and it's almost impossible to go wrong. Yesterday, for instance, lunch was a half pheasant breast that I marinaded in yoghurt and a tandoori spice blend with Brussels sprouts sprayed with cooking spray, seasoned, and then drizzled with a bit of Balsamic vinaigrette. To complement, I halved three baby potatoes, sprayed with cooking spray, and seasoned with a spice blended labeled as "carne asada" before air frying.

Tonight, for my wife and me, I may turkey bacon wrap blackened venison chops and complement with some sautéed yellow squash and onions, accompanied with a simple salad of arugula, cherry tomato, feta, and lemon vinaigrette dressing.

In time, you learn the different cooking times of different ingredients, sliced to different thicknesses. While I try to add the shorter cooking time ingredient to the air fry at the right point after the first has partially cooked, sometimes I don't get it quite right. Here, I simply adapt by pulling things out early for a bit to then either put back in a few minutes later or bring to full temp in the microwave.

Cooking prep time is usually just minutes. Getting a kitchen laid out and stocked to make it efficient though has taken a good time of practicing this method to using the air fryer almost daily.

Size, slice, spray, season, then sour, salt and pepper to taste. Air fry it.

In what ways do you use your air fryer similarly, and differently?