2 peppers (I used red and yellow), very finely chopped About 4 sweet potatoes, cooked and mashed 2 tin / carton organic kidney beans 1 cup tomatoes, blended Juice of half a lime Handful coriander, chopped Handful parsley, chopped Pinch of ground black
pepper Pinch of paprika Pinch of Himalayan salt (omit for young babies or if you don't want any salt in there) Tbsp ground cumin Tsp turmeric Tsp nutritional yeast 1/4 cup cornmeal
Not exact matches
It's a mixture here
of chili powders (
paprika and spicy cayenne) along with granulated garlic, onion powder, mustard powder, brown sugar for flavor and caramelization, salt and
pepper, turmeric, cumin, and a
pinch or THREE
of ghost
pepper chili powder.
Add a
pinch of paprika, salt and
pepper and pan-fry dry without adding any more oil for a few more minutes until tofu is crispy and somewhat dry.
toast 2 avocados 1/4 teaspoon salt 1/4 teaspoon
pepper 1/2 lime, sliced into wedges 4 slices whole grain, thick - sliced seedy bread, toasted 1/3 cup crumbled queso fresco cheese 2 tablespoons finely chopped fresh cilantro
pinch of smoked
paprika
In terms
of seasoning I keep it very simple here with salt an
pepper but other additions for super flavourful potatoes I would add some chilli flakes or powder, smoked
paprika or a
pinch of mixed or your favourite herbs.
2 packages
of DOLE baby spinach 1/2 cup pine nuts 1/2 cup raisins 3 Tbsp dry sherry 2 Tbsp olive oil 2 cloves
of garlic, sliced
pinch of smoked spanish
paprika salt and
pepper to taste
- 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.
- To the same pan or pot, add in the butter, and allow it to melt; add in the sliced onions, and caramelize those in the butter and sausage drippings until a rich, golden - brown, about 5 - 7 minutes; next, add in the garlic, plus a couple
of pinches of salt, the freshly cracked black
pepper and the
paprika, and stir to combine with the onions; saute just until the garlic becomes aromatic.
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest
of half a lemon — Half a tsp each
of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2 tbsp fresh mint, chopped — A
pinch of sea salt and black
pepper
Pat the chicken breasts dry, and sprinkle each breast, back and front, with a
pinch each
of garlic powder,
paprika, salt,
pepper, and brown sugar.
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
-- 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)
ground chicken 1/4 c. cornmeal 1 scallion, minced 1 T. minced fresh cilantro 2 t. brown sugar 1 t. dry mustard 1/2 t. kosher salt 1/2 t.
paprika 1/4 t. garlic powder
Pinch of cayenne
pepper 5 tbsp.
Lay out the halved bacon strips and season each one with a
pinch of smoked
paprika and cracked black
pepper.
For turkey 1 tablespoon olive oil 2-1/2 pound boneless turkey breast, unfolded 1/2 teaspoon
paprika 1/2 teaspoon dried thyme 1/4 teaspoon onion powder 1/4 teaspoon garlic powder
Pinch of red
pepper flakes 1 teaspoon kosher salt 1/2 teaspoon black
pepper
Season 12 jumbo shrimp that have been peeled and deveined with sea salt, freshly cracked black
pepper and a
pinch of smoked
paprika
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
1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet
paprika 2 medium cloves
of garlic, smashed into a paste 1 well - crumbled bay leaf
pinch of red
pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice
Then stir in the garlic, smoked
paprika, dried oregano and
pinch of crushed red
pepper flakes.
* 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.
paprika pinch of cayenne
pepper 3/4 tsp.
Drizzle with 1 1/2 tablespoons olive oil, and add the cumin,
paprika, and a generous
pinch of salt and
pepper.
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)
Add a few
pinches of salt and
pepper, plus 1/4 teaspoon
paprika, and toss to coat.
Drizzle over the honey, season with black
pepper and sprinkle with a
pinch of extra
paprika for 50 — 60 minutes until the parsnips are golden and crisp.
1 x 400g tin chickpeas, rinsed well and drained 1/2 a fresh beetroot (approximately 120 - 150g), peeled and grated 2 Tbsp extra virgin olive oil 1 clove garlic, minced Juice
of 1 lemon 1/4 tsp
paprika pinch cayenne
pepper himalayan pink salt &
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
Scatter with
paprika, cumin and a huge
pinch of sea salt and black
pepper, and using your hands, massage the oil and spices into the cauliflower.
2 cloves
of garlic, crushed 1 red chilli, deseeded and chopped 1/2 cup pumpkin seeds 1/2 tsp
paprika 1/2 tsp cumin 1/4 tsp mixed herbs
pinch cayenne
pepper 1 x 400g can
of black beans, drained and rinsed salt and
pepper to season
I also added in a
pinch or two
of cayenne
pepper along with the
paprika.
1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece
of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt
Pinch of freshly ground
pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked
paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
12 ounces tempeh 1 (15 ounce) can black - eyed peas 2 cloves garlic 1 teaspoon dried thyme 2 teaspoons dried oregano 1/2 teaspoon
paprika Several
pinches of freshly ground black
pepper 1 Tablespoon soy sauce 1 Tablespoon tomato paste 1 Tablespoon balsamic vinegar 1/4 cup whole wheat bread crumbs 1/4 teaspoon salt
Once the oil get's hot, add the minced garlic and the minced cayenne
pepper to the pan, mix, and after 15 seconds add 1 cup
of tomato puree, 1/2 teaspoon
of smoked
paprika, a
pinch of white sugar, season with sea salt and freshly cracked black
pepper, mix everything together, and lower the fire to a LOW heat
Once the oil get's hot add the minced garlic and the diced onions, mix with the oil and cook for about 3 minutes, then add the diced bell
peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2 teaspoon
of dried thyme, 1/2 teaspoon
of smoked
paprika, a generous
pinch of sea salt and freshly cracked black
pepper, mix everything together and cook for another minute and a half, then add 1/2 cup
of water, once the water begins to boil add 1/2 cup
of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes
of steaming remove the lid and fluff up the couscous with a fork
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
BBQ Baked Tempeh 1 8oz block
of tofu, cut into triangles (or whatever shape your heart desires) 2 tbsp tomato paste 1 tbsp
of molasses (or maple syrup) 3 tbsp coconut aminos a few dashes
of liquid smoke the juice
of half
of a lime 1/2 tsp
of garlic powder 1/2 tsp
of paprika 1/4 tsp
of dried coriander a
pinch of cayenne & chili powder salt &
pepper to taste
Reduce heat to medium - low and add the cumin, smoked
paprika, and a
pinch of salt and
pepper.
1/2 cup
of raw cashew pieces (soaked in warm water for 30 - 60 minutes) 1 c medium chunky salsa (I used store bought) 1 bell
pepper, seeded and chopped 1 jalapeno, seeded or keep for extra heat 1 teaspoon
of a hot sauce 2 tbl nutritional yeast 1 teaspoon
of turmeric powder 1/2 teaspoon
of smoked
paprika 1
pinch of salt
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)
For the smoky seitan: 2 tablespoons olive oil 8 ounces ground seitan 1 teaspoon chili powder 1 teaspoon smoked
paprika Pinch of cayenne
pepper Sea salt
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
BBQ - spice 3 small cloves
of garlic 0.5 tsp smoked
paprika powder 0.5 tsp black
pepper 1
pinch of chilli 1 tsp cumin 1 tsp dried thyme 2 tsp ground coriander seeds 2 tsp dried oregano 1.5 small tsp salt
Ingredients 1 tablespoon olive oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom
of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari
Pinch crushed red
pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley Sea salt and ground black
pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked
paprika Parsley sprigs for garnish
For the Smoked
Paprika Almond Cream 1 cup raw almonds 1 1/4 tsp smoked paprika 1 clove garlic crushed 3 tbsp fresh squeezed lemon juice 1/2 cup filtered water 2 tbsp olive oil 1/2 tsp celtic sea salt optional; pinch of cayenne pepper Method Combine above ingredients in blender and combine til creamy and smooth, adding 1 - 2 tbsp additional water for consistency only if
Paprika Almond Cream 1 cup raw almonds 1 1/4 tsp smoked
paprika 1 clove garlic crushed 3 tbsp fresh squeezed lemon juice 1/2 cup filtered water 2 tbsp olive oil 1/2 tsp celtic sea salt optional; pinch of cayenne pepper Method Combine above ingredients in blender and combine til creamy and smooth, adding 1 - 2 tbsp additional water for consistency only if
paprika 1 clove garlic crushed 3 tbsp fresh squeezed lemon juice 1/2 cup filtered water 2 tbsp olive oil 1/2 tsp celtic sea salt optional;
pinch of cayenne
pepper Method Combine above ingredients in blender and combine til creamy and smooth, adding 1 - 2 tbsp additional water for consistency only if needed.
Corn and Mango Filling 2 ears
of corn 2 2/3 cups cooked black beans 1 small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup dried coconut flakes grated zest and juice
of 1 lime 1 Tablespoon extra virgin olive oil 1 teaspoon ground cumin 1
pinch each cayenne
pepper,
paprika, and dried oregano Sea salt
In a separate bowl, combine the black beans, salsa, 1/2 teaspoon cumin, 1/2 teaspoon
paprika, and 1/2 teaspoon chili powder; season with a
pinch of salt and black
pepper.
smoked
paprika few dashes hot sauce or
pinch of cayenne
pepper, optional
1 tbsp unsalted butter 1 tbsp flour
pinch ground nutmeg
pinch white
pepper (optional) 1/2 tbsp
paprika 4 fl oz (1/2 cup) milk 4 oz (1 cup) Swiss cheese or Cheddar, grated handful
of spinach leaves, chopped 1/2 tbsp lemon juice (optional — citrus may cause a rash in some babies) 1 white fish fillet 1 tbsp grated Parmesan cheese