by Sarah Steimer
Posts Tagged ‘paprika’
Posted in Main dishes, Recipes, Side dishes, tagged bread, chives, food, grilling, panzanella, paprika, recipe, red bell peppers, red onions, red wine vinegar, salad, Sarah Steimer, Sherry vinegar, smoked paprika, SoHungryBlog on July 9, 2014| 3 Comments »
Posted in Guides, Monthly themes, Recipes, Side dishes, tagged All in One Basket, deviled eggs, eggs, food, hard-boiled eggs, mustard, paprika, recipe, Sarah Steimer, sauerkraut, SoHungryBlog, thyme on April 8, 2014| 2 Comments »
Posted in Main dishes, Recipes, Side dishes, tagged balsamic vinegar, food, garlic, kale, lemon, Meatless Monday, mint, paprika, recipe, red bell pepper, relish, roasted red pepper, Sarah Steimer, SoHungryBlog, sweet potato, walnuts on January 6, 2014| Leave a Comment »
Posted in Guides, Monthly themes, Recipes, Snacks, tagged almonds, brown sugar, food, herbes de provence, nuts, Nuts for Mixers, paprika, party food, recipe, roasting, Sarah Steimer, SoHungryBlog on November 13, 2013| 3 Comments »
Posted in Recipes, Side dishes, tagged carrots, chickpeas, coriander, dill, food, garbanzo beans, garlic, meatless, Meatless Monday, mustard, onion, paprika, recipe, Sarah Steimer, sauerkraut, SoHungryBlog on October 28, 2013| Leave a Comment »
by Caitlin Saniga
- 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
- 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
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.
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
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
- 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