By Margaux Laskey, The New York Times
I truly hope you’ve been having a breezy and delightful summer wherever you are, but here in the Northeast, we’ve been sweating through one heat advisory after another. After a sticky commute home and my second shower of the day, the last thing I want to do is touch a stove.
No-cook meals are great, and while I could happily subsist on a diet of cottage cheese, fresh mango and Topo Chico, my family usually wants a warm meal. For those of you in the same boat, here are a handful of slow cooker and air fryer recipes that will fill your bellies, but won’t heat up your kitchen.
1. Slow-Cooker Chipotle-Honey Chicken Tacos
These may be the easiest tacos you ever make, but you’d never know it. The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce. You may hesitate because there’s so little liquid in the slow cooker with the chicken, but don’t worry. That’s how it’s supposed to be. It allows the sauce to get a little sticky, which is exactly what you want.
By Sarah DiGregorio
Yield: 4 servings
Total time: 3 to 5 hours
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs
- 3 tablespoons honey
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
- 1 (15-ounce) can black beans, rinsed and drained
- Juice of 1 lime
- Warmed tortillas, for serving
- Pickled onion, for serving (see tip)
- Sliced or cubed avocado, for serving
Preparation
1. Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it’s more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
2. Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.
Tip
To make quick-pickled onions, thinly slice a red onion and put the slices in a bowl or container. Bring about 1 1/2 cups cider or white vinegar to a boil, and add about 3 heaping spoonfuls of sugar and a big pinch of salt to dissolve. You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like. Pour the hot vinegar over the onions and let them cool. They’re ready to use right away, and can be stored in the refrigerator for 2 weeks.
2. Air-Fryer Salmon
Salmon cooks perfectly in the air fryer because the device’s circulating high heat keeps the fish moist and crisps skin-on fillets. Here, tomatoes and lemon slices provide a bright boost to the dish, but feel free to forgo or vary the recipe with seasonings like brown sugar and mustard or simply try out other salmon recipes.
By Eleanore Park
Yield: 2 servings
Total time: 15 minutes
Ingredients
- 2 (6-ounce) salmon fillets (if using frozen, see tip), either skin-on or skinless
- Olive oil, as needed
- Salt and pepper
- 1 lemon and 1 cup cherry tomatoes (optional)
Preparation
1. Heat air fryer to 400 degrees, if preheating is recommended for your air fryer.
2. Pat salmon fillets dry with paper towels. Brush olive oil all over salmon; season with salt and pepper. If using lemon and cherry tomatoes, thinly slice half the lemon crosswise; set the remaining lemon half aside. In a small bowl, add the cherry tomatoes, lemon slices and 1 tablespoon olive oil. Season with salt and toss to combine.
3. Place salmon fillets in the air fryer basket, skin-side down. Top with lemon slices and scatter tomatoes around the basket. Cook until salmon skin is crisped and lightly browned, 5 to 7 minutes. Flip the fillets and cook for another 4 to 6 minutes until salmon is cooked through and flakes evenly. Squeeze remaining lemon half over salmon fillets (if using) and serve.
Tip
The cook time depends on the thickness and temperature of the fillets. To test for doneness, insert a metal cake tester or thin paring knife into the middle of a fillet to see if the fish is warmed all the way through. If the metal feels cold, continue to cook for an additional minute or two. Generally, 6-ounce fillets take about 10 minutes. To cook frozen salmon, place unthawed fillets in the machine and add an extra 5 to 7 minutes.
3. Slow-Cooker Corn Chowder
The rich flavor of this lightly creamy chowder comes from slow-simmered corn cobs. After the kernels are removed, the cobs go into the slow cooker along with the potatoes and aromatics, where they infuse the broth as it slow-cooks. The corn kernels are added at the very end, so that they retain their fresh, poppy sweetness. Canned green chiles lend mild heat and tons of mellow, peppery flavor to go along with the sharper jalapeño. (If you come across fire-roasted canned green chiles, snap those up.) The miso adds a sweet-savory note that reinforces the corn flavor; but if you don’t have it on hand, add about two additional teaspoons of salt.
By Sarah DiGregorio
Yield: 4 to 6 servings
Total time: 5 1/4 hours
Ingredients
- 4 ears of corn
- 1 pound small creamer potatoes, halved or quartered into 1-inch chunks
- 4 cups chicken broth or stock
- 2 (4-ounce) cans chopped mild green chiles
- 5 scallions, sliced, whites and green parts separated
- 5 garlic cloves, smashed and chopped
- 1 tablespoon unsalted butter
- 1 jalapeño, stemmed, seeded and minced
- 1 tablespoon yellow or white miso (optional)
- 1 teaspoon kosher salt, plus more as needed
- 1/2 cup sour cream
- 1/2 cup light or heavy cream or half-and-half
- Black pepper, to taste
- Chopped crisp, cooked bacon (optional), for serving
Preparation
1. Cut the kernels from the corn cobs and put them in a bowl; refrigerate. Snap the cobs in half.
2. In a 6- to 8-quart slow cooker, combine the cobs, potatoes, broth, green chiles, scallion whites, garlic, butter, jalapeño, miso (if using) and salt. Cook on low until the potatoes are very tender, about 5 hours.
3. About 10 minutes before serving, use tongs to discard the cobs. Stir in the corn kernels and scallion greens and cook until warmed through. Turn off the slow cooker.
4. Whisk the sour cream and light or heavy cream together in a large liquid measure or a bowl. Slowly whisk a few ladlefuls of the hot broth into the cream mixture until combined. Stir the cream mixture into the chowder. Grind in a generous amount of black pepper. Taste for seasoning and add more salt and pepper if necessary. Serve in bowls, and top with bacon, if desired.
4. Slow-Cooker Sausages, Peppers and Onions
The sure-fire combination of sausages, peppers and onions is ready-when-you-are when you make them in the slow cooker. (Once the sausages are cooked through and the peppers and onions are tender, they can hold on “warm” for up to 2 hours.) Searing the sausages in a skillet is the only cooking you’ll have to do, but it’s an important step that fortifies the sauce with the sausage’s brawny, spiced juices. The sweet peppers and onions will tangle in the light, tangy tomato sauce. (Save extra sauce for tomorrow’s pasta, or if you want a thicker sauce, strain and reduce in a saucepan on the stovetop.) Pile everything into a sub — perhaps with some mozzarella broiled on top — or over pasta, roasted potatoes or gnocchi.
By Ali Slagle
Yield: 6 servings
Total time: About 6 hours
Ingredients
- 3 bell peppers (any colors), sliced 1/4-inch thick
- 1 large yellow onion, halved and sliced 1/4-inch thick
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper (optional)
- 1 Parmesan rind (optional)
- Salt and black pepper
- 1 tablespoon extra-virgin olive oil
- 1 1/2 to 2 pounds sweet or hot Italian sausage
- One (14-ounce) can crushed tomatoes
- Torn basil leaves, for serving (optional)
Preparation
1. In a 5- to 8-quart slow cooker, add the peppers, onion, garlic powder, oregano and red pepper and Parmesan rind (if using). Season with salt and pepper and toss to combine. Set aside.
2. Heat the oil in a large skillet over medium. Add the sausage and cook, turning occasionally, until browned all over, 8 to 10 minutes. Transfer to the slow cooker.
3. With the heat off under the skillet, pour in the crushed tomatoes and scrape up any browned bits from the skillet. Scrape the tomatoes into the slow cooker. Toss gently to combine. Cover and cook on low until the vegetables are tender and the sausage is cooked through, 4 to 6 hours. Season to taste with salt and pepper. Top with the basil, if desired.
5. Air-Fryer Tofu
Much like air-fryer French fries, tofu becomes perfectly crunchy in the air fryer without the need for deep-frying or an abundance of oil. This recipe takes a cue from Eric Kim’s crispy tofu nuggets, using potato starch to create a crackly exterior. The potato starch and salt coating, as well as the circulating high heat, helps evenly draw out the moisture. Similar to many air fryer recipes, the tofu benefits from being tossed or shaken halfway through to ensure even cooking. If using a smaller air fryer, cooking spray helps prevent the cubes from clumping when piled into the basket. For a full meal, serve with rice and a squeeze of lime for an extra shot of brightness.
By Eleanore Park
Yield: 2 servings
Total time: 30 minutes
Ingredients
- 14 ounces medium or medium-firm tofu (if unavailable, go with firm), drained
- 1/2 cup potato starch
- 1 1/2 teaspoons kosher salt
- Freshly cracked black pepper
- Nonstick cooking spray
- 1/4 cup light or dark brown sugar
- 3 tablespoons rice vinegar
- 3 tablespoons low-sodium soy sauce
- 1/2 teaspoon sambal oelek or sriracha
- Sliced scallions (optional), for serving
Preparation
1. Heat air fryer to 375 degrees, if preheating is recommended for your air fryer.
2. Wrap the drained tofu in a clean kitchen towel or in a few layers of paper towels. Place on a plate and weigh down tofu with something heavy, like a glass bowl, skillet or can, and allow to drain for at least 10 minutes and up to 30 minutes.
3. While the tofu drains, in a large, wide bowl, combine the potato starch, salt and pepper. Unwrap the tofu and pat dry once more. Cut the tofu into 3/4-inch cubes and add to the potato starch mixture. Use your fingers to gently toss until coated.
4. Spray the air fryer basket with cooking spray. Place the tofu in the air fryer basket, shaking off any excess potato starch while transferring. Once the tofu is in the air fryer basket, spray once more with the cooking spray to prevent clumping. Cook until tofu becomes slightly puffed, about 10 minutes. Use tongs to move tofu pieces around the basket. Continue to cook until lightly browned in some spots and crisped all around, about 10 minutes.
5. Discard the potato starch from the large bowl, wipe it clean and set it aside. While the tofu cooks, make the sauce: In a small skillet, combine the brown sugar, vinegar and soy sauce over medium heat. Cook, stirring occasionally, until the sauce thickens slightly and clings lightly to the back of a spoon, about 5 minutes. Remove from the heat and stir in the sambal.
6. Return the crispy tofu to a large bowl. Pour the soy glaze over the tofu; toss to coat. Transfer to a serving plate and top with scallions, if using.
This article originally appeared in The New York Times.