1 (8 ounce) can tomato sauce (without sugar) 1 (6 ounce) can tomato paste 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon
ground sweet paprika 1 teaspoon sugar 1/4 teaspoon salt Fresh cracked pepper to taste 2 Tablespoons olive oil 1 teaspoon white vinegar Place all the ingredients in a medium sized bowl and stir together.
Not exact matches
Add the rice, lentils,
sweet potato, garlic,
paprika, salt and freshly
ground black pepper to a food processor.
2 tablespoons olive oil 1 large
sweet onion diced 6 mini
sweet peppers or 1 large red pepper diced 3 cloves of garlic diced 1 lb
ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon
paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato paste
18 - 24 fresh chicken wings and / or sections 2 tbsp Ancho chile powder 2 tbsp
sweet paprika (use spicy variety for more kick) 1 tsp
ground cumin 1 tbsp garlic powder 1 tsp salt 1 tsp cayenne pepper 3 - 4 tsp grapeseed oil (olive oil will suffice)
Go get: 2 large
sweet potatoes 1 can chickpeas Juice from one lemon 1/3 cup tahini 2 T olive oil 1 T
ground cumin 2 garlic cloves 1/2 t salt
paprika for garnish Let's do this:
• Olive oil 1 pound lean
ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon
ground cumin 1/2 teaspoon chili powder 1/4 teaspoon
paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large
sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
For the soup: 1 t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder of your choice (I used a mild version) 1 t smoked
sweet paprika freshly
ground pepper and additional salt to taste
spice paste: 3 lemongrass stems, finely sliced, white part only 2 - 4 red chilis, to taste 1/2 red onion, rough chopped 4 garlic cloves, diced 1 ″ piece of fresh ginger, peeled & sliced 1/2 cup grape seed oil 2 tsp shrimp paste 1 tsp
ground turmeric 1 tsp
sweet paprika
5 tablespoons
sweet paprika 1/4 cup coarse kosher salt 1/4 cup granulated garlic 2 tablespoons dried oregano 2 tablespoons dried thyme 2 tablespoons onion powder 2 tablespoons cracked black pepper 2 tablespoons
ground cayenne pepper 2 tablespoons dried parsley
thick - cut bacon, finely chopped 1 large onion, finely chopped 1 large green pepper diced 2 cups jalapenos sliced 1 large minced garlic 2 pounds lean
ground beef 1 cup Jak Jeckel Winter Cinnamon 1 1/2 teaspoons cumin 1 1/2 teaspoons
sweet smoked Spanish
paprika 2 cans crushed fire - roasted tomatoes 1 can regular diced tomatoes 1 can tomato sauce 1 cup 2 cans black beans, NOT drained 1 cup Sour cream 1 stalk sliced scallions 3 cups shredded cheese 2 cups chopped pickles (optional)
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons
sweet paprika 1 teaspoon
ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
Everyday Spice Blend, a combination of coarse salt, garlic powder,
sweet smoked
paprika, and
ground coriander, flavors her Skillet Stuffed Chicken with Spinach and Ricotta, Sheet Pan Fish & Chips, Warm
Sweet Potato Salad with Bacon & Goat Cheese, and many other dishes.
You'll peel and cut the
sweet potatoes, drizzle them generously with olive oil, and toss on a whole lotta
ground cinnamon and smoked
paprika.
2 onions (scrubbed and chopped in large pieces) 6 carrots (scrubbed chopped in large pieces) 4 stalks of celery (scrubbed and chopped in large pieces) 4 large potatoes (scrubbed and cut in thirds) 1 head of cabbage (rinsed and chopped in large pieces) 2 quarts of vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon
ground coriander 1 tablespoon
sweet paprika 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon whole coriander seeds 1 teaspoon salt (optional) 1 teaspoon white pepper 2 teaspoons fennel seeds 2 teaspoons caraway seeds 1/2 teaspoon cayenne pepper
Season the meat well with loads of yummy spices — garlic salt, chili powder, dried oregano, dried basil, cumin,
ground coriander, brown sugar, and
sweet paprika.
Combine garlic salt, chili powder, dried oregano, dried basil, cumin,
ground coriander, brown sugar, and
sweet paprika.
6 medium organic
sweet potatoes (diced) 1 large organic onion (diced) 1 cup frozen organic corn 1 Tablespoon minced organic garlic 1 teaspoon
paprika 1 teaspoon whole fennel seed (coarsely
ground) 1 teaspoon whole caraway seed (coarsely
ground) 1/2 teaspoon
ground black pepper 1/4 teaspoon
ground cloves salt to taste (optional)
1 cup of all purpose flour (I use King Arthur Flour) 2 tablespoons of smoked
paprika 1/2 teaspoon of salt
Ground pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion, diced 1 small can of tomato paste 1 cup red wine 2 cups of beef broth (I use low sodium) 4 medium potatoes, cubed (
sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)
3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked
paprika 1/4 teaspoon
ground black pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (
sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar
Vinaigrette 6 tablespoons almond oil or other vegetable oil 5 tablespoons cider vinegar 1 tablespoon Sherry vinegar 1 teaspoon Dijon mustard 1 teaspoon minced fresh dill 1 tablespoon minced shallots 1/2 teaspoon sugar 1/2 teaspoon
sweet paprika 1/2 teaspoon Kosher salt 1/4 teaspoon
ground black pepper
Ingredients - 2 tablespoon olive oil - 1 green bell pepper, seeded, and chopped - 1 medium yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1 tablespoon curry powder - 1 teaspoon
sweet paprika - 1/2 teaspoon
ground ginger - 1 teaspoon sugar or honey - 1 tablespoon of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or parsley for topping
Seasoning Rub 1/3 cup light brown sugar — packed 1 tablespoon chili powder 1 tablespoon Hungarian (
sweet)
paprika 1 tablespoon Kosher or sea salt 2 teaspoons
ground black pepper 2 teaspoons dried oregano — crushed 2 teaspoons dried thyme — crushed
2 tablespoons
ground cumin 2 teaspoons
sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black pepper 3 tablespoons olive oil 1 large onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green chiles, drained 1 (28 ounce) can fire roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
Fall Slow Cooker Pork Chops Serves 4 - 6 2 large
sweet potatoes, peeled and thickly sliced into rounds 4 large apples, sliced 1 large onion, sliced 1 - 2 lbs boneless pork chops 1 2 lb bag sauerkraut, drained 1/4 C apple cider vinegar 1/2 tsp cinnamon 1/2 tsp chili powder 1/4 tsp salt 1/4 tsp
paprika 1/4 tsp fresh
ground pepper
2 tablespoons coconut oil 1/2 large onion, diced 1 large carrot, diced 1 celery stalk, diced 1 can coconut milk (not low - fat) 3 cups homemade fish stock 1 - 2 dried chipotle pepper or 2 tablespoons
paprika (or to taste) 1
sweet potato, coarsely chopped (about 2 cups) 1 small butternut squash, peeled, seeded, and coarsely chopped (about 4 cups) 1 1/2 pounds skinless salmon fillets, cut into 1 - inch cubes 2 tablespoons fresh dill, minced Sea salt and freshly
ground black pepper to taste
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon
sweet paprika 1/8 teaspoon
ground cloves Freshly
ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
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
Spice Mix: 2 teaspoons
sweet paprika 1 teaspoon
ground turmeric 1 teaspoon
ground cumin 1 teaspoon
ground ginger 1 teaspoon
ground coriander 1 teaspoon
ground cinnamon 1/2 teaspoon cayenne pepper 1/4 teaspoon
ground cardamom 1 teaspoon salt 1 teaspoon black pepper
2 teaspoons extra-virgin olive oil 1 medium red onion, halved and thinly sliced 1 medium zucchini, quartered lengthwise then sliced 1 red bell pepper, diced 1 1/4 cups chickpea (garbanzo bean) flour 1 tablespoon
ground flax seed 3/4 teaspoon aluminum - free baking powder 2 teaspoons cider vinegar 3 cups water, divided 1 tablespoon chopped fresh flat - leaf parsley (optional) 2 teaspoons Dijon mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon chopped fresh thyme 1/4 cup nutritional yeast 1/2 teaspoon
sweet paprika 1/2 teaspoon salt (preferably black salt — kala namak) Freshly
ground black pepper to taste
Red Lentil Soup with
Sweet Potatoes and Kale 1 tablespoon olive oil 1 medium white or yellow onion, chopped 2 cloves garlic, finely chopped 5 cups water 1 cup red lentils, rinsed and drained 2 teaspoons sea salt 1 1/2 teaspoons
ground coriander 1 1/2 teaspoons bittersweet
paprika 3/4 teaspoon
ground cumin 12 ounces fresh
sweet potatoes, peeled and cubed (2 cups) 4 cups chopped fresh kale leaves (stems removed) Freshly
ground black pepper
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large
sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon
ground cinnamon) 1 1/2 teaspoons
ground cumin 1 tablespoon
paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
1 teaspoon dried thyme 1 teaspoon smoked
paprika 1 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon
ground black pepper 1 large
sweet potato (about 1 pound), peeled 1 large yellow onion One 2 - pound butternut squash, peeled and seeded Olive oil or cooking spray
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp
sweet paprika (note: I used
sweet smoked
paprika) 1/4 tsp
ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Ingredients 4 ounces dry chorizo, sliced 1/4 inch thick 2 tablespoons extra-virgin olive oil 6 whole chicken legs, split (3 1/2 pounds) Salt and freshly
ground pepper 2 medium red bell peppers, cut into 1 / 2 - inch - thick strips 2 medium red onions, thinly sliced 6 large garlic cloves, thinly sliced 2 large thyme sprigs 1 cup cherry tomatoes, halved 3/4 cup dry sherry 2 teaspoons
sweet paprika 3/4 teaspoon crushed red pepper One 9 - ounce package frozen artichoke hearts, thawed and pressed dry 2 tablespoons shredded basil Crusty French bread, for serving.
«full» /» robust» for a slightly
sweeter flavor 1/2 cup packed brown sugar 3 cloves garlic, minced 1 tablespoon Spanish smoked
paprika 1/4 cup cider vinegar (use gluten - free vinegar if you prefer) 1 tablespoon Worcestershire sauce (can substitute vegan version) 2 tablespoon extra virgin olive oil 2 teaspoons salt 1/2 teaspoon freshly
ground black pepper Pinch cloves 2 large onions, sliced 2 bay leaves
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp
ground cumin 1/2 tbsp
sweet paprika 1/2 tbsp
ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
ingredients SPINACH AND
SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to t
SWEET POTATO FILLING: 2 medium
sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to t
sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly
ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound
ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon
paprika 1/4 teaspoon
ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly
ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly
ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly
ground black pepper (to taste)
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
olive oil 1 medium onion, diced 3 cloves garlic 1 large
sweet potato, diced small (skin on or off) 3 cups Hillshire Farm Smoked Sausage, sliced into 1» rounds or cubes 1 (19oz) can chickpeas (optional) 1 tsp
paprika (
sweet or smoked) 1/2 tsp
ground coriander 1 tsp chipotle powder 1/2 tsp
ground cumin 1/2 tsp salt (more if needed) 6 cups low - sodium chicken stock 4 cups kale or spinach feta or goat cheese, to garnish (optional) fresh
ground pepper, to garnish
2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked
paprika 1 teaspoon
sweet Hungarian
paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly
ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
Water as needed with 2 teaspoons salt 1 1/2 pounds peel - on russet potatoes 2 tablespoons vegetable oil 2 medium onions, thinly sliced 2 cups sour cream 1/2 cup cream or half - and - half 6 hard boiled eggs, peeled and sliced 1/4» thick 4 tablespoons butter melted ⅛ teaspoon freshly
ground pepper, or to taste salt, as needed 1 teaspoon
sweet Hungarian
paprika, plus as needed for garnish Chopped fresh parsley, as needed, for garnish
ingredients
SWEET POTATO CROQUETTES: vegetable oil (for frying) 1 1/2 cups all - purpose flour (divided, plus more for dusting) 4 eggs (divided) 1 cup panko breadcrumbs 2 cups leftover sweet potatoes (skins removed, mashed) 1 teaspoon chipotle powder 1 teaspoon hot paprika 1 teaspoon paprika 2 tablespoons olive oil 1/4 cup gruyere cheese (grated, plus more to garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and freshly ground black pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2 tablespoons scallions (sliced on a bias) 2 tablespoons mint (leaves only, sliced thinly) 2 tablespoons cilantro (leaves
SWEET POTATO CROQUETTES: vegetable oil (for frying) 1 1/2 cups all - purpose flour (divided, plus more for dusting) 4 eggs (divided) 1 cup panko breadcrumbs 2 cups leftover
sweet potatoes (skins removed, mashed) 1 teaspoon chipotle powder 1 teaspoon hot paprika 1 teaspoon paprika 2 tablespoons olive oil 1/4 cup gruyere cheese (grated, plus more to garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and freshly ground black pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2 tablespoons scallions (sliced on a bias) 2 tablespoons mint (leaves only, sliced thinly) 2 tablespoons cilantro (leaves
sweet potatoes (skins removed, mashed) 1 teaspoon chipotle powder 1 teaspoon hot
paprika 1 teaspoon
paprika 2 tablespoons olive oil 1/4 cup gruyere cheese (grated, plus more to garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and freshly
ground black pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2 tablespoons scallions (sliced on a bias) 2 tablespoons mint (leaves only, sliced thinly) 2 tablespoons cilantro (leaves only)
Ingredients: 1 tablespoon butter 1 tablespoon olive oil 1 small
sweet onion, chopped 2 cloves garlic minced 1 pound mushrooms, sliced (I use a mix of creminis and shiitakes) 1 tablespoon soy sauce 1/4 cup white wine 2 tablespoons flour 1 tablespoon tomato paste 2 teaspoons smoked
paprika 1 cup vegetable stock 1/2 cup sour cream 1 tablespoon parsley, chopped salt and freshly
ground black pepper to taste
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large
sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper, seeded and cut into 1 - inch long slices 2 serrano peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons
sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon
ground cinnamon) 1 1/2 teaspoons
ground cumin 1 tablespoon
paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp
ground cumin 1/2 tsp
sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste
Place them in small bowl, add the oil, hot or
sweet paprika powder, some curry powder if you wish and some freshly
ground black pepper.
Ingredients 1 8 - ounce can reduced - sodium tomato sauce 1 4 - ounce can chopped green chiles, drained 3 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp
sweet paprika 2 Tbsp tomato paste 1 Tbsp Worcestershire sauce 2 tsp dry mustard 1 tsp
ground chipotle chile powder 1 tsp Kosher salt (only use 1/2 if using regular table salt) 1/4 cup brown sugar 3 cloves garlic, minced 2 pounds boneless, skinless chicken breasts 1 small onion, roughly chopped
* 4 medium eggplants (about 2 1/2 lb / 1.2 kg), halved lengthwise * 6 tablespoons / 90 ml olive oil * 1 1/2 teaspoons
ground cumin * 1 1/2 tablespoons
sweet paprika * 1 tablespoon
ground cinnamon * 2 medium onions, (12 oz / 340 g in total), finely chopped * 1 lb / 500 g
ground lamb * 7 tablespoons / 50 g pine nuts (I used chopped walnuts instead) * 2/3 oz / 20 g flat leaf parsley, chopped * 2 teaspoons tomato paste (I used homemade ketchup instead) * 3 teaspoons superfine sugar * 2/3 cup / 150 ml water * 1 1/2 tablespoons freshly squeezed lemon juice * 1 teaspoon tamarind paste * 4 cinnamon sticks * salt and freshly
ground pepper
Easy Vegan Lentil Soup Recipe with
Sweet Potatoes 1 cup French green lentils 2 tablespoons olive oil 1 medium onion, chopped 1 serrano or jalapeno chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound
sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or fine sea salt 3 teaspoons smoked
paprika or bittersweet
paprika 2 teaspoons
ground coriander 1 teaspoon
ground cumin 1 can (14.5 ounces) organic fire roasted diced tomatoes (I used Muir Glen) 1 tablespoon tamari (gluten free soy sauce)
Baked Pita Chips 1 whole wheat pita pocket bread round (6 to 8 inches) 1 1/2 teaspoons olive oil 1/8 teaspoon coarse salt 1/8 teaspoon
ground cumin, coriander, chili powder or
sweet paprika