Combine the bread crumbs, sesame seeds, 1/2
teaspoon of the paprika, and 1/4 teaspoon each of the salt and pepper in a shallow dish.
INGREDIETNS 14 - 15oz of canned chickpeas rinsed (or about 1 cup of cooked chickpeas, if using dried) a handful of spinach, coarsely chopped 1 teaspoon of sumac (optional) 1/2
teaspoon of paprika 1/4 teaspoon of sea salt black pepper 1/4 cup of extra virgin olive oil 2 large eggs
Double tap for turkey meatballs over zoodles This delicious combination is perfect for dinner or lunch Full instructions on how to make meatballs below plus I included @ 21dayfix container info for any on that program Makes 4 servings, 3 medium meatballs per serving (about 1 red, 1/2 yellow, 1/4 green per serving) Ingredients: 1 lb of ground turkey 1 teaspoon of Himalayan Salt (or sea salt) 1
teaspoon of paprika everything spicy @flavorgod seasoning (to taste) 1 large egg, lightly beaten 1/2 — 1 cup diced white onion 1 can diced tomatoes 1 cup whole grain quick cooking oats 2 cloves of garlic, minced 1 tablespoon of dried parsley
Place on a baking tray and toss with 1 tablespoon of olive oil, 1
teaspoon of paprika and a small pinch of salt.
I like 1/2
teaspoon each of paprika and cumin.
Or, combine a tablespoon with
a teaspoon of paprika to punch up tomato sauce.
Add 1/4 teaspoon salt, freshly ground black pepper, and 1/4
teaspoon of paprika.
Add the jackfruit and the remaining 1/2 teaspoon of cumin, 1/4 teaspoon of chili powder, and 1/4
teaspoon of paprika; continue to cook for 5 minutes, or until most of the moisture from the jackfruit has evaporated.
To a serve of Easy Mince add half a tin of drained kidney beans, half
a teaspoon of paprika and chilli to taste.
Some suggestions are: 1/4 to 1/2
teaspoon of paprika, coriander, cilantro, sage, and basil.
I added a half
teaspoon of paprika (like I used in my old non-vegan version) and a little garlic powder, gluten - free pasta and bread crumbs and baked it.
VARIATIONS Add 1/2 teaspoon of seeded and diced jalapeno pepper and 1/2
teaspoon of paprika.
In a small bowl, combine the remaining 1/8 teaspoon of cumin and the remaining 1/8
teaspoon of paprika.
In a bowl, whisk together the egg white, salt, 1 teaspoon of cumin, 1
teaspoon of paprika, and the cayenne.
Ingredients 1 large onion cut into 1/4» slices 1 cup of flour 1 teaspoon of baking powder 1
teaspoon of paprika 1 egg beaten 1 cup of light beer 1 teaspoon of garlic salt 1 teaspoon of freshly ground... continue reading...
1 large onion cut into 1/4 ″ slices 1 cup of flour 1 teaspoon of baking powder 1
teaspoon of paprika 1 egg beaten 1 cup of light beer 1 teaspoon of garlic salt 1 teaspoon of freshly ground pepper 1 cup of breadcrumbs Deep fryer with Canola or vegetable oil
And on my own whim, I added a quarter
teaspoon of paprika.
Once I had all this vegetable situation ready, I seasoned the shrimp with about
a teaspoon of paprika, ancho chili powder, garlic and salt and sautéed them using the same pan from the zucchini and sweet potato.
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4
teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
Specifically, that's 1/2 teaspoon each of salt, garlic powder, and ground ginger, and 1
teaspoon of paprika.
Place the squares on a baking dish drizzled with olive oil, dried herbs,
a teaspoon of paprika and a sprinkling of salt and then bake in a 190C oven for about 15 - 20 minutes, until deliciously soft.
Ingredients: 1 cup water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves of garlic, chopped 3 cups of shredded cabbage 2 teaspoons Garam Masala 2 teaspoons of Madras Curry 2 teaspoons of garlic powder 2 teaspoons of turmeric 2
teaspoons of paprika 1 teaspoon of smoky paprika 1/2 teaspoon of medium hot smoky chipotle powder (more if you like it hot, less if not) 2 cups baked butternut squash 12 dried apricots (stewed or cooked) 1 cup coconut milk 2 cups water or vegetable stock (more for thinner sauce) 1 pound marinated tempeh *, cubed 1 large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.
for the caraway / garlic paste: 1 tablespoon of caraway seeds 5 cloves of garlic, chopped 2
teaspoons of paprika 1 1/2 teaspoons of ground cumin 1/4 teaspoon of cayenne 1/4 teaspoon of cinnamon about 4 tablespoons of sunflower oil
Not exact matches
1) 2 cans
of chickpeas 2) 1 large clove
of garlic, roughly chopped 3) 2 -3 tablespoons
of olive oil 4) 1/2 cup
of water 5) 1/2
teaspoon of salt 6) 1/2
teaspoon paprika powder
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
If you want to add a smoky, sweet flavor, than add another 1/2
teaspoon of Hungarian
paprika to the turmeric substitute.
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk
of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3
teaspoons chipotle powder (smoked
paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
Two
teaspoons of smoked
paprika may seem like a lot, but it will help to form a nice crust on the pork as it sears in the pan.
1 cup
of soaked cashews (take one cup
of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons
of Sriracha sauce 2 tablespoons
of Chipotle Hot Sauce 1 cup
of water 1/4 cup
of nutritional yeast 1/2
of a lime squeezed for juice 1
teaspoon chili powder 1 - 2
teaspoons of smoked
paprika (depending on your taste) 1/2 -1
teaspoon of salt
Add in a
teaspoon of hot
paprika, and a half
teaspoon each
of roasted coriander, garlic powder, salt & pepper.
The other additions I made was to add a
teaspoon of curry powder, and a little bit
of smoked
paprika.
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
1/4
teaspoon of smoked
paprika 1/4
teaspoon of crushed red pepper (optional) salt & pepper
Coconut Bacon: 2 tablespoons olive oil 1 tablespoon maple syrup or coconut nectar 1 tablespoon tamari, soy sauce, or coconut aminos 1 1/4
teaspoon smoked
paprika scant 1/2
teaspoon smoked salt a few drops
of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, crumbled
Now that you have your vegetable juice, add 1
teaspoon of the horseradish, 1
teaspoon of black pepper, the smoked
paprika, cayenne, juice
of 1 lemon, and vinegar to the pitcher or bowl.
For the Southwest Dipping Sauce: Combine in a small bowl 1/2 cup mayonnaise, 1
teaspoon of lime juice, 2
teaspoons honey, 1
teaspoon white vinegar, 1/4
teaspoon cayenne pepper, 1/2
teaspoon paprika, 1/4
teaspoon cumin, 1/4
teaspoon garlic salt, 1/4
teaspoon dry oregano.
In a food processor, combine the lemon juice, garlic, 1 and 3/4 cups
of the cilantro, cumin, smoked
paprika, cayenne pepper, 1/2
teaspoon salt, and half
of the almonds.
• 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
I, also, added about a quarter
teaspoon to a half a
teaspoon of smoked
paprika to enhance the flavor and topped with green onions and parley.
1
teaspoon olive oil 1 small onion, diced small 2 cloves garlic, minced 1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound) 1/4 cup water 1/4
teaspoon salt 2 15 oz cans black eyed peas, rinsed and drained 1 cup tomato sauce 1/2 cup veg broth 1 tablespoon hot sauce 1/4
teaspoon liquid smoke (optional, a smidge
of smoked
paprika would be great too)
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes
of a box grater (2 cups packed) salt, as needed 4
teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2
teaspoons smoked
paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower
In medium bowl combine onion and cauliflower and toss with 2 tablespoon
of olive oil, 1/2
teaspoon sea salt and 1/2
teaspoon sweet
paprika until olive oil, spices and vegetables are evenly distributed.
1/2
teaspoon turmeric 3/4
teaspoon cinnamon 1/2
teaspoon ginger 1/2
teaspoon garlic powder 1
teaspoon cumin 1
teaspoon paprika pinch
of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2
teaspoon smoked
paprika (if you don't like anything smoky, add regular
paprika)- 1/2
teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup
of yellow mustard - 1/4 cup
of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
1 (8 ounce) package cream cheese, softened 1 cup sour cream 2 cans refried beans 3 tablespoons chili powder 1 tablespoon garlic powder 1 1/2 tablespoons cumin 1 tablespoon
paprika 1
teaspoon salt (or sub all above spices with a packet
of taco seasoning) 4 cups cheddar cheese, shredded (or sub half with monterey or colby jack)
Stir together the cornstarch,
paprika, garlic powder, cayenne, 3/4
teaspoon salt and a few grinds
of black pepper in a small bowl.
2 crab claws 1 ripe avocado 1 grapefruit 2 tablespoons
of mascarpone cheese 1/2
teaspoon of pimentón (smoked
paprika) Tabasco drops (optional — quantity according to your taste) Salt & 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.
3 tablespoons vegetable oil 4 onions, chopped 1 small piece
of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1 tablespoons
paprika 1/2
teaspoon turmeric 1/2
teaspoon ground cumin 1/2
teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat
of choice Fresh chopped cilantro for garnish
What's an economical substitute for 1
teaspoon of hot Hungarian
paprika (it's $ 6 a can in my grocery)?