MARINATED TEMPEH STIR-FRY WITH BROCCOLI AND RED BELL PEPPER
Categories Garlic Ginger Soy Vegetable Marinate Stir-Fry Low Fat Vegetarian High Fiber Broccoli Bell Pepper Healthy Bon Appétit
Yield Serves 4 as a side-dish
Number Of Ingredients 13
Steps:
- Stir tempeh, soy sauce, vinegar, garlic, ginger and crushed red pepper in medium bowl to blend. Let marinate 1 hour at room temperature.
- Steam broccoli until crisp-tender, about 3 minutes. Set aside. Strain marinade from tempeh into small bowl; set tempeh aside. Whisk 2 tablespoons water, honey and cornstarch into marinade.
- Heat oil in large nonstick skillet over high heat. Add marinated tempeh and bell pepper and sauté 4 minutes. Add broccoli and marinade mixture and sauté until broccoli is heated through and sauce thickens, about 3 minutes. Transfer to bowl. Sprinkle with green onion and serve.
PIMENTO CHEESE SPREAD WITH SMOKED PAPRIKA
Another pimento cheese recipe! Adjust the seasonings to suit your taste. Cook time is the chill time!
Provided by KerfuffleUponWincle
Categories Spreads
Time 2h10m
Yield 2 1/2 cups, 40 serving(s)
Number Of Ingredients 8
Steps:
- Grate cheese into a medium sized bowl.
- Toast pecans, then rough chop in a food processor.
- Add drained pimentos, onion powder, garlic powder, smoked paprika, and cream cheese to the pecans in the food processor bowl. Process until as smooth as you'd like!
- Add pimento pecan mixture to the grated cheese; add mayonnaise and stir until well combined.
- Serve immediately, or chill for a better blend of flavors. Serve on crackers, celery sticks, or make into sandwiches!
- NOTE: I prefer the stiffer pimento cheese spread (as written) for toasted/grilled sandwiches! For a softer consistency, add 1-2 ounces more cream cheese, or increase the mayonnaise by 1-2 tablespoons.
Nutrition Facts : Calories 46.8, Fat 4.2, SaturatedFat 1.7, Cholesterol 7.9, Sodium 50.7, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 1.7
HOMEMADE PAPRIKA
Make and share this Homemade Paprika recipe from Food.com.
Provided by Jessi Leigh
Categories Low Protein
Time P5m27DT10m
Yield 1 jar
Number Of Ingredients 2
Steps:
- Paprika is made from the Capsicum Pepper. Depending on how mild you want your paprika, you can make your paprika from chili peppers, which are spicier, or from red bell peppers, which are milder.
- Plant 10 to 15 chili or red bell pepper plants. This is the number of plants that you need in order to make your paprika. (If you want to do other things with chili and bell peppers, such as stuffing, canning, or eating, you will need to plant more of them.)
- OPTION #1: Dry the red peppers by stringing them and hanging them in a dry place. (It takes about a year.)
- OPTION #2: Dry the red peppers in a food dehydrator.
- OPTION #3: Put the peppers in your smoker and use oak wood to smoke your red peppers dry. (This will give them a smokey flavor -- "smoked paprika". I'm not sure how long it will take to dry them by this method.).
- The peppers must be totally dry!
- Once the peppers are totally dry, dispose of the stems and save the seeds for next year's planting.
- Break the peppers into small enough pieces that they will fit in your spice or coffee grinder. (If you're using chili peppers, you can grind the seeds in with the peppers to make the paprika spicier.).
- Put the peppers (and seeds if desired) into the spice or coffee grinder. Set the grinder to the "fine" setting, if applicable, and grind the peppers into a powder.
- Some of the peppers will take longer to grind. Just make sure that you sift through the paprika to make sure that it is all powder.
- Finally, store your paprika in an air-tight jar using your food saver. It should last until the next year's harvest.
Nutrition Facts : Calories 548.9, Fat 5.5, SaturatedFat 0.5, Sodium 88.1, Carbohydrate 111.4, Fiber 31.7, Sugar 73.8, Protein 20.2
SPANISH BEEF STEW
Beef stew is seasoned with smoked paprika, onions, garlic, and green olives. Made without potatoes, this is a great recipe to serve with simple steamed rice or even mashed potatoes, if you like. It's a stovetop recipe, so heating the oven is not needed.
Provided by Bibi
Categories Beef Stew
Time 3h15m
Yield 10
Number Of Ingredients 17
Steps:
- Toss chuck roast pieces with flour, salt, and pepper in a large mixing bowl.
- Heat olive oil in a 6-quart Dutch oven over medium-high heat. Toss 1/2 of the coated beef pieces in the hot oil and brown on all sides, 4 to 5 minutes. Remove from the pot and repeat with the remaining beef.
- Return all the browned beef back to the pot and reduce heat to medium. Be sure to scrape up all the browned bits from the bottom of the pot or they will burn. Add diced tomatoes with juice, crushed tomatoes, onions, carrots, bell peppers, garlic, sweet and smoked paprika, oregano, and bay leaves. Stir to combine all ingredients, and bring to a boil.
- Cover and reduce heat to a simmer. Allow to simmer for 2 1/2 hours, stirring occasionally to make sure nothing is sticking to the bottom of the pot.
- Stir in frozen green peas and olives. Cover and simmer for 15 more minutes.
- Remove bay leaves and serve warm.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 19.7 g, Cholesterol 82.5 mg, Fat 26.1 g, Fiber 4.1 g, Protein 25 g, SaturatedFat 8.9 g, Sodium 969.5 mg, Sugar 5.8 g
SMOKY PAPRIKA PEPPERS
A great gift for a dinner party host, or just a tasty snack on their own
Provided by Jane Hornby
Categories Buffet, Canapes, Dinner, Lunch, Snack, Starter, Supper
Time 40m
Yield Makes enough to fill 3 x 500ml jars
Number Of Ingredients 10
Steps:
- Pour the oil into a medium saucepan. Add the paprika and garlic, heat very gently for 5 mins, then leave to cool. Lay a piece of muslin over a sieve and strain, discarding the garlic and paprika to leave bright orange, scented oil. In another pan, dry-fry the spices for 1 min to release their aromas. Add to the paprika oil and set aside.
- Heat the grill to high. Cut the peppers in half (leave the stalks in place - they'll easily pull out later), and spread over 2 large baking sheets, skin side up. Grill for about 15 mins, until the skins are blackened. Transfer the still-hot peppers to plastic food bags, seal and leave to cool. Once the peppers are cool enough to handle, slip off the skins, pull out the stalks, scrape away the seeds, and tear into large pieces.
- Bring the vinegar and 300ml water to a simmer in a large pan and tip in the peppers. Bring back to a simmer for 3 mins, then drain well and pack into jars or heatproof containers. Gently reheat the spiced oil for a few mins, then pour over the peppers and seal. Add the parsley before you serve the peppers (or add now if you're planning to use them same day) as the parsley will discolour. Keep in the fridge for up to 1 week.
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