Not exact matches
Also, I pull most of the stringy stuff off the squash seeds (but don't wash them), toss with extra virgin olive oil, salt, and chili
powder or
paprika or no extra spice and
roast the seeds in the toaster oven until they get crunchy while the squash cooks.
Add in a teaspoon of hot
paprika, and a half teaspoon each of
roasted coriander, garlic
powder, salt & pepper.
Filling 1 can drained and rinsed black beans 1 can fire
roasted tomatoes 1 can drained corn 1 Tbsp chilli
powder 1 tsp cumin 1/2 tsp
paprika 1/4 cup diced onion — I used about 1/3 cup 1/2 cup shredded cheddar cheese — I used Veggie Shreds Cheddar Flavored Cheese
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked
paprika or chili
powder, and 1 teaspoon dried oregano 2 cups
roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and
roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Add the
roasted spice
powder, piquins, cayenne,
paprika, ginger, allspice, nutmeg, and cloves and continue to blend.
ingredients
ROASTED GARLIC: 1 head garlic (halved widthwise) 1 tablespoon olive oil ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1 tablespoon unsalted butter 3 tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek yogurt 1/2 cup cheddar cheese (shredded, divided) 1 teaspoon mustard powder 1/2 teaspoon paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to
ROASTED GARLIC: 1 head garlic (halved widthwise) 1 tablespoon olive oil
ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1 tablespoon unsalted butter 3 tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek yogurt 1/2 cup cheddar cheese (shredded, divided) 1 teaspoon mustard powder 1/2 teaspoon paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to
ROASTED BROCCOLI: 3 cups broccoli florets cooking spray BECHAMEL: 1 tablespoon unsalted butter 3 tablespoons all - purpose flour 2 cups low fat milk (divided) 1/2 cup nonfat Greek yogurt 1/2 cup cheddar cheese (shredded, divided) 1 teaspoon mustard
powder 1/2 teaspoon
paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon
roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to
roasted garlic (recipe above) steamed broccoli (recipe above) 2 cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to taste)
ingredients
ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon
paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard
powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups
roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to
roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste)
Tonight I added green chilies, red onion, fire
roasted tomatoes, cumin,
paprika and jalepeno
powder.
Roasted chicken, either boneless breasts or thighs, lightly sprinkled with a no - salt creole seasoning blend I make myself (equal parts white, black and red (cayenne) pepper, granulated garlic, chili
powder,
paprika, think that's it.
He called it a «typical Texas BBQ rub» and it consisted of salt,
paprika, garlic
powder, onion
powder, and
roasted garlic
powder.
She is sure to say, «I'm sorry, I don't know that,» and then I can intone «Hey Google» into the phone and pose the question or just spin around, sit in the chair, and do a Google search without saying a single word)
roasted to hell and back with several careless wrist - shakes of black pepper, salt, garlic
powder, sweet smoked
paprika, red pepper flakes, and a touch of nutritional yeast (which I will never call «nooch» even if you put a gun to my temple and tell me that pulling the trigger will not yield a little flag emblazoned with the word «Bang!»).
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
I used bottled
roasted red peppers, 1/2 teaspoon crushed red peppers, 1and 1/2 teaspoons chili
powder, 1/2 teaspoon smoked
paprika, and 1 and 1/2 cups vegetable broth.
1 teaspoon chili
powder, preferably ancho (if you use a regular supermarket chili
powder, cut down the cumin below) 1 teaspoon smoked
paprika 3/4 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper, or more to taste 3/4 cup pecans 3/4 cup raw almonds 1/2 cup dry
roasted peanuts 1/2 cup raw pistachios 2 tablespoons extra virgin olive oil 2 tablespoons agave nectar 1/2 teaspoon coarse salt (I like Maldon sea salt on these)
I will certainly be ordering some from his contact 2 tsp of olive oil 1 lb of ground Bison 1 large onion, finely chopped 2 stalks of celery, chopped 1 red pepper, chopped 1 green pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans of Chili bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired
roasted tomatoes, diced 1 — 6oz can of tomato paste 1/2 c of beer 3 tbl of chili
powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground pepper 1 tsp of smoked
paprika 1 tsp of sugar Shredded low fat cheddar for the garnish.
The
roasted bell pepper and smoked
paprika powder give this hummus a delicious smoky flavour, while the spirulina gives it a healthy shade of green.
It had a nice complex taste from the
roasted peppers, chili
powder, cumin, smoked
paprika and the chipotle pepper.
When I photographed this meal I used fire
roasted tomatoes and added smoked
paprika and a dash of Chipotle chile
powder to give it a bit of slow - cooked smokey taste.
Especially when those
roasted vegetables are sweet potato fries covered with cumin,
paprika, chile
powder, and sea salt.
In a food processor combine the ground spices,
paprika, chili
powder, garlic, salt, soaked ancho chili,
roasted red pepper, and olive oil.
Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire
roasted diced tomatoes 2 tsp olive oil 1 medium red onion, chopped 4 cloves garlic, minced 1 poblano pepper, cut in half, seeds removed 1 red bell pepper, cut in half, seeds removed 1 jalapeno, cut in half and seeds removed 1 cup dry quinoa 1 Tbsp
paprika 1/2 tsp chipotle chili
powder 1/2 tsp ground coriander 1/2 tsp ground cumin 2 bay leaves pinch ground cinnamon 1 avocado, cut into 1/2 inch cubes 1 lime, cut into wedges (I forgot the lime!)
The base for these nachos are hunks of sweet potato tossed in taco seasoning (aka cumin, chili
powder,
paprika, and cayenne) and
roasted in a super hot oven until browned and just cooked through.
Olive oil 1/2 of a yellow onion, finely diced 4 cloves of garlic, minced 2 large cans (28 oz each) of fire
roasted tomatoes, crushed 1 small can of tomato paste 1 - 2 dashes of liquid smoke 2 cans of red kidney beans, rinsed and drained 1 can of black beans, rinsed and drained 4 carrots, grated 1 small zucchini, grated 2 teaspoons of chili
powder 1 teaspoon of ground cumin 1/2 teaspoon of smoked
paprika Salt and pepper
Roasted Chickpeas (this recipe makes extra) 1 cup of cooked chickpeas, dried really well with a paper towel 1/2 tsp of olive oil 1/4 tsp each of garlic
powder, coriander, cumin and
paprika salt & pepper to taste
150 g dried chickpeas / garbanzo 1 tbsp extra virgin olive oil 1/2 onion / about 50 g 1 little bunch of parsley or cilantro 1 tsp cumin
powder 1 can fire
roasted tomatoes 2 - 4 garlic cloves 1 tsp (smoked)
paprika salt to taste
These golden rounds of bliss are coated with olive oil, garlic
powder and smoked
paprika and
roasted to crispy perfection.
2 lbs 100 % grass fed beef tenderloin, stew meat, chuck
roast or chuck eye, cubed 1 onion, sliced 2 cups organic mushrooms, sliced 1 1/2 cups homemade cream of mushroom soup 1/3 cup arrowroot
powder, whisked into 3 Tbsp cold water 3 cups organic sodium - free beef stock 1/2 tsp onion
powder 1 tsp garlic
powder 1/4 tsp fresh black pepper 1/4 tsp
paprika 1/3 cup homemade dry onion soup mix 3 Tbsp Worcestershire sauce
For something meaty, try a steak seasoning or for mushrooms that taste smoky, add a pinch of smoked
paprika or chipotle chile
powder before
roasting.
Ingredients: Dried Sweetened Cranberries (Cranberries, Sugar, Glycerine, Citric Acid, Natural Mango Flavor With Other Natural Flavors, Sunflower Oil),
Roasted Almonds (Almonds, Brown Sugar, Tapioca Syrup, Salted Butter [Pasteurized Cream (Milk), Salt], Sea Salt, Chili
Powder [Dried Chipotle Chiles],
Paprika, Cumin, Cinnamon, Mexican Oregano, Garlic
Powder),
Roasted Cashews (Cashews, Cane Sugar, Tapioca Syrup, Salted Butter [Pasteurized Cream (Milk), Salt], Sea Salt).
Season 4 bone - in, skin - on chicken breasts with salt, pepper, oregano, garlic
powder and
paprika and place in an ovenproof
roasting dish.
I also added garlic
powder onion
powder and
paprika to the cauliflower before
roasting it.
chili
powder,
paprika or taco seasoning — simply mix it into the sweet potato before
roasting, and into the cooked black beans, to enhance the flavour