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Posts Tagged ‘paprika’

by Sarah Steimer

Sauerkraut deviled eggs with thyme

The best parts of your deviled eggs don’t have to be tucked into the filling — they can be sprinkled on top like the thyme and smoked paprika on these eggs.

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by Sarah Steimer

Red pepper relish over sweet potato and kale

I was so happy to have leftover relish from this meal. I can see it being used over chicken, fish or — if you’re like me — added to a simple cheddar grilled cheese sandwich. I’d like a jar of this relish in my fridge at all times this winter!

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by Sarah Steimer

Herbs de Provence roasted almonds

There’s a local Chicago company called Mama’s Nuts and I’m pretty crazy about its nut mixes — particularly the Provencale Garlic Almonds. This was my version of that, and I give it a solid rating!

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by Sarah Steimer

The original author of this recipe said the inspiration came from a deli-style Reuben sandwich — and I can definitely see it. It’s great to enjoy these sorts of flavors (the sauerkraut and steak-like spices) in a lighter, meatless setting. I went nuts for the sauerkraut-chickpea puree especially. I saved my leftovers in a glass jar and snacked on it for a few days after.

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by Caitlin Saniga

Buttercup squash and sweet potatoes with tangy chermoula

Chermoula is a tangy, spicy Moroccan marinade typically served with fish, but it also goes well with sweet vegetables. I chose buttercup squash and sweet potatoes, but beets, carrots and fingerling potatoes would also be great.

Vegetables:

  • 2 medium sweet potatoes, peel scrubbed, and chopped into 1/4-inch half-moons
  • 1 medium butternut squash, seeded, peeled, and chopped into 2-inch planks
  • extra-virgin olive oil
  • salt and pepper

Chermoula:

  • 4 garlic cloves, smashed, peeled, trimmed and roughly chopped
  • 1 teaspoon salt
  • 3/4 cup roughly chopped cilantro
  • 1/3 cup roughly chopped parsley
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon cumin
  • 1/8 teaspoon cayenne
  • 1/4 cup extra-virgin olive oil
  • juice of 1 large lemon
Chermoula is a Moroccan marinade typically served with fish, but it also goes well with sweet vegetables. I chose buttercup squash and sweet potatoes, but beets, carrots and fingerling potatoes would also be great.

Ever seen a buttercup squash before? It’s kind of crazy looking. To break it down, I used a sharp knife to cut it in half, then scooped out the seeds. From there, I cut it into manageable slices and chopped off the peels. Then I sliced it into bite-size pieces.

Heat the oven to 400 degrees. In a large bowl, toss the vegetables in just enough oil to coat. Arrange in a single layer on 2 baking sheets. Grind fresh salt and pepper over top to taste. Roast for 20 minutes, then flip the vegetables. Cook an additional 10 minutes, or until everything’s golden brown and tender.

Meanwhile, prepare the chermoula by placing all of the ingredients in the bowl of a food processor.

I like to serve sauces and dressings on the side, so everyone can choose how much to use on their own plate.

I like to serve sauces and dressings on the side, so everyone can choose how much to use on their own plate.

Pulse until smooth, take a taste and adjust seasonings to your preference.

Serve the vegetables hot with fresh chermoula drizzle over top.

Makes 4-6 side dish servings.

Recipe adapted from: Vegetarian Cooking for Everyone

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by Sarah Steimer

  • 4 red peppers, roasted, peeled and chopped
  • 1 very ripe pear, peeled, cored and chopped
  • olive oil
  • 3/4 cup diced carrots
  • 1/3 cup chopped shallots
  • salt
  • 1 clove garlic, minced
  • 2 cups chicken or vegetable stock
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder

Heat enough oil to cover the bottom of a heavy pot or a Dutch oven. Add the carrots, shallots and a pinch of salt, cooking until soft but not brown. Add the garlic and cook for another minute.

Add the pear, roasted red peppers and stock to the pot. Bring the mixture to a boil and then simmer for about 10 minutes.

Ladle the mixture, working about half at a time, into a blender. Puree until smooth, returning the soup to the pot.

Add the paprika and chili power, along with additional salt to taste. Serve topped with vegetable chips or sour cream (or both).

Recipe adapted from: NPR

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by Sarah Steimer

I would maybe add a little dressing next time. Sometimes couscous is a bit dry to me.

  • 2 boneless, skinless chicken breasts – make sure your pieces aren’t too thick or else they tend to dry out as you try to cook them through
  • 1 teaspoon paprika
  • 2 teaspoons ground cumin
  • salt and pepper
  • 3⁄4 cup couscous
  • 3/4 pound cherry or grape tomatoes, quartered
  • 1/4 pound snap peas, thinly sliced crosswise (about 1 cup)
  • 1/2 cup torn fresh basil
  • 1/2 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice

Heat some oil in a large skillet over medium heat. Season all sides of the chicken with the paprika, cumin, salt and pepper – patting lightly so the seasoning sticks. Cook the chicken until golden brown and cooked through.

Make couscous according to the directions on the box. Fluff with a fork when ready.

Add tomatoes, snap peas, basil, lemon zest and juice, a little oil, and salt and pepper to the couscous. Toss to combine. Slice the chicken and serve on top of the couscous salad.

Makes two servings.

Recipe adapted from: Real Simple

Photo: Sarah Steimer

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