If you'd like a substitute, Iron Chef and The Kitchen co-host, Geoffrey Zakarian, suggests combining 1/2
teaspoon paprika with 1/4 teaspoon turmeric, which is also known as Indian saffron.
Not exact matches
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.
Sprinkle each filet and both sides
with 1/4
teaspoon salt, 1/4
teaspoon pepper, 1/4
teaspoon garlic powder, and 1/4
teaspoon paprika.
Mix the milk
with the eggs in one; the flour mixed
with the seasoned salt, 1 1/2
teaspoons black pepper,
paprika and cayenne in another; and the meat in a third.
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
Sprinkle pork evenly
with paprika, 1/4
teaspoon salt, pepper, and cumin.
Italian - Style Beef Sausage Variation: Prepare Italian - Style Beef Sausage by combining 1 pound Ground Beef (93 % lean or leaner)
with 1
teaspoon fennel seed, 1/2
teaspoon salt, 1/4
teaspoon coriander, 1/4
teaspoon garlic powder, 1/4
teaspoon paprika, 1/4
teaspoon black pepper and 1/8 to 1/4
teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly.
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 tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes,
with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1
teaspoons ground cumin * 2
teaspoons ground cinnamon * 1 1/2
teaspoons ground tumeric * 2
teaspoons paprika * 2
teaspoons ground ginger
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.
can diced tomatoes,
with juice 2
teaspoons each fresh thyme, dried oregano, ground cumin, Spanish
paprika 1 whole bay leaf
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 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
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
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)
Top the chicken
with the leftover 1/4
teaspoon cumin and 1/4
teaspoon smoked
paprika.
Toss the vegetables
with 1 tablespoon olive oil, 1
teaspoon cumin, 1/2
teaspoon smoked
paprika, garlic powder, and salt.
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
To make tofu scramble, just crumble firm tofu and mix
with 1 tablespoon nutritional yeast, 1 tablespoon vegetable broth, 1
teaspoon turmeric and any additional desired seasonings like
paprika, cayenne, garlic powder, etc..
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2
teaspoons ground cumin 1 1/2
teaspoons freshly grated ginger 1/2
teaspoon sea salt 1/2
teaspoon turmeric 1/2
teaspoon paprika 1/2
teaspoon cinnamon 1/8
teaspoon black pepper 2
teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute
with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
Take the pan off the heat, sprinkle it
with 3
teaspoons paprika, stir it well, then pour water into the pan to cover the potatoes, put the pan back on the maximum heat until it starts to boil.
Meanwhile, add 2
teaspoons salt, 1 1/2
teaspoons pepper, sage, thyme, marjoram, smoked
paprika, and optional pepper flakes to turkey; chop and stir to incorporate into turkey
with spatula to combine and cook, turning heat to medium.
A Moroccan ragout
with poached eggs... Ingredients 1/4 cup extra virgin olive oil 1 large onion, small dice 4 large garlic cloves, peeled and minced 1 pound merguez sausage, sliced 1 / 2 - inch thick 1 tablespoon ras el hanout 1
teaspoon Spanish sweet smoked
paprika 1
teaspoon kosher salt 2 fifteen - ounce cans fire - roasted tomatoes 8 extra-large eggs 1/2 cup roughly chopped cilantro, stems included 2 tablespoons harissa (optional) Warm crusty bread, for serving
2 cans of garbanzo beans (one drained, one
with liquid) 1/4 cup raw sesame seeds 1 tablespoon olive oil 1/4 cup fresh lemon juice 1/2
teaspoon salt 1
teaspoon cumin Smoked
paprika and parsley for garnish Optional: 1 clove of garlic
To make the batter add 1/2 cup of all - purpose flour into a bowl, make a well in the middle and crack 1 organic egg into the well, lightly beat the egg without mixing it
with the flour, then add 2 tablespoons of water and mix everything together, finely mince 1 clove of garlic and finely dice 1/2 of an onion and add them to the batter, then add a 1/4
teaspoon of smoked
paprika, 1/2
teaspoon of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixed
In a large bowl, stir
with a whisk: 2 cups all - purpose flour optional: 2
teaspoons baking powder (for very slightly puffier cheese puffs, although I tried
with and without and could not see the difference) 1/8
teaspoon paprika, fine quality 1/8
teaspoon dried mustard powder, fine ground 1/8
teaspoon white pepper 1/2
teaspoon salt optional: 1/2
teaspoon fresh super-fine lemon zest if using a micro zester, otherwise, super-fine chopping is required — or it will taste too lemony
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 large onion, diced 2 red bell peppers, finely diced olive oil 1
teaspoon hot
paprika pinch cayenne 1 garlic clove, minced 1 28 ounce can diced tomatoes
with juice 1 tbsp basil, julienned
I like to add the fruity heat of Aleppo pepper, but you may replace it here
with 1
teaspoon paprika and a good dose of black pepper.
2 tablespoons (30 ml) olive oil 1 cube vegetable bouillon (Janet's note: I used nutritional yeast
with a no - salt seasoning blend) 1
teaspoon dried parsley 1/2
teaspoon dried marjoram (Janet's note: I used dried tarragon) 1/2
teaspoon garlic powder (Janet's note: I used garlic granules) 1/2
teaspoon onion powder (Janet's note: I used onion granules) 1/4
teaspoon paprika 1/4
teaspoon black pepper 1 1/2 pounds (681 g) fingerling potatoes
Test the mixture by frying up a
teaspoon full in a frying pan
with a little
paprika and chili powder sprinkled on top.
After cooking the pumpkin for 20 minutes, add 1/2
teaspoon of dried thyme, 1/4
teaspoon of smoked
paprika, season
with sea salt and freshly cracked black pepper, and mix everything together
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 *
Add quinoa,
paprika, 1/2
teaspoon of salt and pepper and saute
with the vegetables for about 5 minutes, stirring constantly.
ingredients RICE JOLLOF
WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to ta
WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2
teaspoons curry powder 1
teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes
with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to ta
with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2
teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4
teaspoon curry powder 1/4
teaspoon turmeric 1/4
teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
1/4 cup quinoa 1/2 cup water One 15 - ounce can kidney beans, drained and rinsed 2 tablespoons barbecue sauce 2 tablespoons ketchup 2 tablespoons low - sodium soy sauce 1 tablespoon yellow mustard 1
teaspoon onion powder (granulated) 1
teaspoon garlic powder (granulated) 1 tablespoon Italian seasoning 1/2
teaspoon paprika 1/3 cup vital wheat gluten In a small saucepan, combine the quinoa
with 1/2 cup of water, cover, and bring to a boil.
* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1 cup black quinoa, rinsed in cold water and drained (use a fine mesh strainer for this, as quinoa seeds are pretty small) * 1/2 cup red lentils, rinsed in the strainer
with the quinoa * 2 1/2 -3 cups water (or use chicken or vegetable stock) * 1/4 cup pitted black olives (I used oil - cured olives) * 1 - 2
teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley * pinch or two of smoked
paprika
Zest the lemon and sprinkle the zest over the sweet potatoes along
with the
paprika, 1 / 2
teaspoon of the salt, and 1/4
teaspoon of the black pepper.
Ingredients For the burgers: 1 pound ground pork 1 pound fresh chorizo (not cured) * 1 garlic clove, grated or minced 1/2
teaspoon smoked
paprika 1/2
teaspoon ground cumin 1/2
teaspoon kosher salt For the smashed avocado: 1 1/2 ripe (but not mushy) California Avocados, peeled, pitted and sliced Juice of 1/2 lime 1
teaspoon mayo 1 tablespoon chopped cilantro Kosher salt Freshly ground black pepper For serving: toasted brioche buns, pickled red onions, cotija cheese Instructions Add ground pork and chorizo to a large bowl along
with the grated garlic, smoked
paprika, ground cumin and salt.
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
Then, sprinkle the butternut squash
with 1/4
teaspoon chipotle powder (or use smoked
paprika if you don't like spicy).
After 5 minutes of cooking add the sliced mushrooms to the sauce pan, season everything
with sea salt and freshly cracked black pepper and mix everything together, cook for about 2 minutes, then add a 1/2
teaspoon of smoked
paprika, mix it
with the rest of the ingredients and then add 1 cup of water into the sauce pan, season
with a little more sea salt and turn up the fire to a high heat
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
Season corn
with cayenne, cumin,
paprika, Chile flakes, pepper, salt and 1
teaspoon olive oil.
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
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
To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2
teaspoon of smoked
paprika, 1/2
teaspoon of dried cumin, 1
teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything
with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
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