Not exact matches
- Place a
large, non-stick heavy - bottom pan over medium - high heat, and drizzle in about 1 tablespoon
of the oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add in a couple
of pinches of salt and black pepper, the oregano, cumin, chili powder and
paprika, and stir to combine.
For the Avocado Sauce: 1
large avocado, peeled and pitted 1/2 cup greek yogurt 2 tsp fresh parsley, chopped 1/2 tsp smoked
paprika 1/4 tsp onion powder 1 clove garlic, minced 1 tsp Worcestershire sauce 1/2 tsp vinegar
pinch of salt and pepper
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1
large onion, chopped 3 cloves
of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot
paprika) If not available, add regular
paprika and 1 teaspoon cayenne)
pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
-- 1 bag dried Puy French lentils (or other lentil variety
of choice)-- 3 carrots, chopped — 3 celery stalks, chopped — 1
large spanish onion, chopped —
Pinch of dried thyme —
Pinch of smoked
paprika — 3 cloves garlic, chopped — Salt & freshly cracked black pepper — Vegetable broth or water (I used veggie homemade broth)
2
large garlic cloves 1/2 teaspoon kosher salt
Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet
paprika 1 teaspoon smoked
paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1
large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1
large onion, halved and thinly sliced * 1 clove garlic, crushed * 1 red bell pepper, cored, seeded, and thinly sliced * 1 yellow bell pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked
paprika * A
pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount
of frozen roasted tomatoes from my garden last summer instead) * Sea salt and freshly ground black pepper * 4
large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
In a
large bowl, whisk together the high heat oil, balsamic, tamari, smoked
paprika, oregano and a
pinch of salt & pepper.
PASTA 3/4 lb linguine
of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a
large head
of cauliflower) 4 - 5 cloves
of garlic, minced
pinch of chili flakes 1/2 teaspoon sweet
paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
Chicken
Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the
Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1
large onion, chopped 3 cloves
of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot
paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the
paprika) If not available, add regular
paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the
paprika and 1 teaspoon cayenne)
pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet
paprika 1 teaspoon sea salt 1
large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2
of a fresh lemon extra sea salt, as needed for seasoning
Heat a paella pan or
large frying pan with a medium - high heat and add 1/3 cup
of extra virgin Spanish olive oil, once the oil get's hot season it with sea salt and add the cut squid into the pan, mix it around and cook for 2 minutes, then remove the squid from the pan and set it aside, add the onions and garlic into the pan and mix with the oil, after 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup
of tomato puree, season everything with a generous 1/2 teaspoon
of smoked
paprika, a generous
pinch of sea salt and a hint
of freshly cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups
of fish broth and the saffron, gently mix everything together
2 cups
of cooked brown rice (or quinoa) 1 tablespoon
of olive oil 1 small Vidalia onion, diced or 1/2
of a
larger onion 3 cloves garlic, minced 1 bell pepper, any color, diced 1 jalapeno, diced (seeded or not depending on your preference) 2 cans
of dark red kidney beans, drained and rinsed 1 - 15 oz can
of diced tomatoes or 2 medium fresh tomatoes, diced 2 tsp garlic powder 1 tsp smoked
paprika 1 tsp oregano 1 tsp liquid smoke 1/2 -1 tsp
of red pepper flakes 1/2 -1 tsp cayenne pepper Fresh cracked pepper A few
pinches of salt (around 1/2 tsp)
4
large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste
Pinch smoked
paprika (or substitute regular
paprika) 4 - 5 dashes
of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
Meanwhile, mix together crabmeat, lime zest and juice, mayonnaise,
paprika, garlic powder, chopped cilantro, chili flakes, and a
pinch of salt in a
large bowl until combined.
INGREDIENTS 8 firm, ripe medium - small tomatoes 1/2 small green bell pepper, seeded, pith removed, and coarsely chopped 4 garlic cloves, peeled and crushed
large pinch of dried chili flakes handful
of Italian parsley leaves 1 teaspoon Spanish
paprika 1 teaspoon saffron threads, steeped in 1 tablespoon boiling water 1/2 cup olive oil, plus a little more, if liked 1/3 cup carnaroli rice Maldon sea salt
In a
large bowl, combine the lentils, onion, garlic, maple syrup, wheat gluten, bouillon powder, chili flakes, fennel seeds, nutritional yeast,
paprika, salt, and a
pinch of pepper.