Category: Paprika

Smoky Chickpea, Red Lentil & Vegetable Soup

11/30/2022

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INGREDIENTS

2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 large carrot, diced
Heaping ¼ teaspoon smoked paprika
¾ teaspoon ground cumin
4 cups low-sodium vegetable or chicken broth
1 (14.5-ounce) can diced tomatoes
⅓ cup red lentils
½ teaspoon dried thyme
2 bay leaves
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 (14.5-ounce) can chickpeas, drained and rinsed
1 cup cooked vegetables. Your choice. Any that are left over. Frozen vegetables also work.

INSTRUCTIONS

In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes.
Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.
Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, and pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes.
Add the chickpeas, cover the pot and cook 10 minutes more.
Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth.
Add the puréed soup back to the pot and stir. Taste and adjust seasoning, if necessary;
if you want the soup to be thicker, purée a bit more soup.
Add the cooked vegetables and simmer until the soup is hot and the vegetables are warmed through.
Ladle the soup into bowls and serve.

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Gingered Cauliflower and Broccoli

11/2/2022

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Ingredients

1 1/2 cup broccoli florets
1 1/2 cup cauliflower florets
1 medium onion, sliced
1-inch piece of fresh ginger, grated
2 garlic cloves, minced
1/2 tsp curry powder (mild or spicy)
1/2 tsp ground cumin
1/4 tsp turmeric
1/4 tsp paprika
Salt, pepper to taste

Instructions

Preheat the oven to 375° F. Arrange broccoli and cauliflower florets on a baking sheet. Bake for 10 min, then take the vegetables out, toss them lightly, and bake for 5-7 min more until fork-tender.
Meanwhile, heat a skillet over medium heat. Once hot, add enough oil to saute vegetables. Add sliced onions, saute for 3-5 min until they soften, stirring them with a spatula to prevent sticking.
Add to the skillet the grated ginger, minced garlic and all of the spices. Cook for 1-2 min until the spices get nice and toasty. If they start sticking to the pan, add 1-2 Tbsp of water.
Once broccoli and cauliflower florets are done, take them out of the oven and add to the skillet. Toss the mixture to distribute the spices evenly over the vegetables. Add salt and pepper to taste.

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Hungarian Apple Soup

10/12/2022

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Makes 3 cups
Ingredients

2 teaspoons canola oil
1 medium tart apple, peeled and finely chopped
¾ cup diced peeled Yukon Gold potato
⅓ cup finely chopped yellow onion
¼ cup thinly sliced celery, plus leaves for garnish
¼ teaspoon salt
¼ teaspoon dried sage
Pinch of paprika, preferably hot Hungarian
Freshly ground pepper, to taste
1 14-ounce can reduced-sodium chicken broth
3 tablespoons reduced-fat sour cream

Directions

Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes
Blend with and immersion blender or transfer the soup to a large blender or food processor, add sour cream and process until smooth. (Use caution when pureeing hot liquids.) Garnish with celery leaves, if desired.

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Makes approximately 45 pieces
4 -¼ inch thick slices of smoked bacon, cooked crisp and minced
2½ teaspoons smoked paprika
½ teaspoon sea salt
Scant ½ teaspoon baking soda
1¼ cups sugar
3 tablespoons maple syrup
¼ cup unsalted butter (½ stick)
⅓ cup cold water, plus a small jar full

Candy thermometer
13”X 18” baking pan with lip
Parchment paper or silicone baking mat

Line the baking sheet with parchment paper or a silicone mat.
Place the minced bacon into a small bowl and sprinkle it with the paprika, salt and baking soda, toss to mix. Set the bowl aside.
Place the sugar, maple syrup and the ⅓ cup of water in a small non-reactive saucepan, stirring together well. Clip the candy thermometer to the side of the saucepan.
Bring the mixture to a boil over medium heat. As needed, use the pastry brush dipped in cold water jar to brush any sugar crystals from the sides of the pan.
When the sugar has completely dissolved, the mixture is bubbling and the thermometer reads about 285°, raise the heat to medium high.
Add the butter in 4 equal parts, one part at a time, allowing each to melt thoroughly before adding the next. Stir often.
When the thermometer reaches about 300° remove the saucepan from the heat. Handle it carefully as it is now very, very hot.
Stir in the bacon paprika mixture.
Staying careful, pour the liquid candy into the lined baking sheet. Spread the mixture as needed to smooth it out across the sheet.
Let the toffee cool thoroughly, at least 20 minutes. Place the sheet in the refrigerator for another 20 minutes. Prepare a clean place on the counter or another baking sheet with a non-fuzzy dishcloth. Invert the toffee over the prepared place, remove the parchment paper and break toffee into pieces.

Toffee will keep up to a week in a sealed container in the refrigerator.

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Smoky Chickpea, Red Lentil & Vegetable Soup

Gingered Cauliflower and Broccoli

Hungarian Apple Soup

Maple Bacon Toffee

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