I love bagels but not the kind in grocery stores. Our time living in New Jersey spoiled me for fresh, NY style bagels. I’m not returning to the northeast anytime soon, so I’m making my own. I won’t heat my Florida kitchen using the oven, either, so here’s my take on air fryer bagels using a recipe I found in the Weight Watchers’ Facebook group.
- 1/2 cup self-rising flour
- 1/4 cup nonfat Greek yogurt
- coarse salt for coating
- Combine flour and yogurt and mix well. Allow dough to rest 30 minutes and then knead 4-5 times.
- Bring 1 quart water to boil in a large saucepan.
- Separate dough into 4 spheres. Shape bagels by punching the middle of each sphere and spinning the dough until desired shape.
- Drop each bagel into the boiling water, turning after 2 minutes.
- After boiling bagels for a total of 4 minutes, remove to drain on paper towels.
- Sprinkle tops with coarse salt.
- Place bagels in air fryer and set for 390°-400° (settings vary per air fryer) for 7 minutes.
- Remove and enjoy with your favorite cream cheese or jam!
Do these bagels taste as good as NY bagels? Not even close. However, they’re good enough, and these bagels are only 2 SmartPoints® on the Weight Watchers® program!
I blog often about my cooking tools, like the Instant Pot, air fryer, pressure cooker, Vitamix, and Cuisinart Food Processor. Another tool I love is my KitchenAid stand mixer. It’s 30 years old and still going strong. I updated it with a new five quart glass bowl and a newer paddle with scraper. Through the years I’ve bought attachments for it, like the pasta extruder and the meat grinder. Mostly, though, I use it as a mixer.
I’m not much of a baker, but there’s much more you can do than mix batter with a KitchenAid. I use low speed to whip potatoes, high speed to make whipped cream (SO much better than from a can!), and medium speed to shred cooked chicken for burritos or chicken salad. Use the dough hook to knead pizza dough. These are just a few applications. And especially if you’re a baker, the KitchenAid stand mixer is a must-have.
For more information about the KitchenAid mixer (Still assembled in the USA. Yay!), read this review.
I’ll admit I’m a kitchen geek. I love my Vitamix, my Kitchen Craft and Americraft Cookware, my Instant Pots, and my KitchenAid stand mixer. I didn’t need a Cuisinart. I just wanted one.
So this year I asked Santa for the 14 cup model, rated the best by America’s Test Kitchen for 2017. Christmas came early for me this year. Yippee!
What makes me want a food processor? I’ve had two, neither of which did what my Kitchen Cutter does (and without electricity!). Not abandoning my Kitchen Cutter, either. But there are food processors and then there is the Cuisinart. My new Cuisinart slices tomatoes! I kid you not. It grates cheese, cuts butter into brown sugar or flour, and blends creamy sauces.
Here is my lightened version of Scalloped Potatoes using my Cuisinart and a stainless steel cake pan. You can make it without a Cuisinart or cake pan, of course, but my way is fun and easy.
Lightened Scalloped Potatoes
- 2 Russet potatoes, peeled
- 2 yellow onions, peeled and halved
- 4 ounces mozzarella cheese
- 8 ounces Neufchatel cheese
- 1 cup fat-free chicken broth
- Salt and Pepper to taste
- Preheat oven to 400°F.
- Using the slicing blade to the food processor, slice potatoes and onions. Set aside.
- Switch to the grating blade. Grate mozzarella cheese. Set aside.
- Switch to the mixing blade. Combine Neufchatel cheese with the chicken broth. Process until creamy smooth.
- In a square or round baking pan, layer half the potatoes and onions. Add salt and pepper. Sprinkle with half the mozzarella cheese.
- Repeat with a second layer. Then pour the Neufchatel cheese sauce over all.
- Cover with foil and bake for 1 hour.
- Remove foil and bake an additional 10 minutes or until potatoes turn slightly golden.
- Remove pan from oven and allow to cool 10 minutes before serving.
Slice onions and potatoes
Smooth the cream cheese mixture.
Layer in baking dish
Cool 10-15 minutes before serving.
Merry Christmas to me!
This one is quick and reasonably healthy. I suggest using RapidRise® yeast.
BREAD MACHINE CINNAMON BREAD
(Makes 1½ pound loaf)
3/4 cup milk
1 1/2 cups whole wheat flour or white whole wheat flour
1 1/2 cups bread flour
1 tsp Kosher salt
1/4 cup light brown sugar
1/2 stick butter, cut into small cubes
2 tsp. (or package) yeast
2 tsp. ground cinnamon
Add all ingredients except the cinnamon into the bread machine pan. Select the quick cycle and light crust, if your machine has the crust setting option. Start machine. When you hear the signal to add ingredients, add the cinnamon.
Two hours later you’ll have hot cinnamon bread for breakfast. Tomorrow you can slice the leftover bread for French toast or cube it for making a bread pudding dessert.
Bake in bread machine.
Remove bread from loaf pan.
Slice and enjoy!