Tag: smoked paprika
Quinoa with Roasted Butternut Squash & Cranberries
I served this dish with the halibut from last night. It has my favorite snack- roasted butternut squash. I paired it with cranberries and slivered almonds. You can make it a complete meal by adding some shrimp or chicken to it.. or just on its own- it is delicious, healthy and quick to eat!
- 1 pound butternut squash, cut into 1 to 2 inch pieces
- 2 tablespoons extra virgin olive oil
- 2 teaspoons salt
- 2 teaspoons smoked paprika
- 2 teaspoons dried jalapeno pepper
Preheat oven to 350 degrees F.
Place the butternut squash on a lined cookie sheet. Add the olive oil, salt, smoked paprika and jalapeno pepper. Mix well and roast in oven for 45 to 55 minutes till soft and golden brown. Take out and keep aside.
- 1 tablespoons extra virgin olive oil
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- ½ cup slivered almonds
- 1 cup quinoa, rinsed
- 2 cups chicken or vegetable broth
- ½ cup dried cranberries
- 1 teaspoon salt
- ½ cup cilantro, chopped
Heat a saucepan with the olive oil. Add the shallot, garlic, almonds and salt and sauté on medium heat for 2 to 3 minutes. Add the quinoa and sauté for 30 seconds. Add the broth and bring to a boil. Lower to a simmer and cook for about 20 minutes or till quinoa is cooked. Stir in the cranberries and roasted butternut squash. Check for seasonings and garnish with cilantro.
Halibut with Tomatoes & Olives
Another super healthy recipe! I made it with halibut as it is a nice, meaty fish but it can be substituted with another fish or shrimp or even scallops. It is simply marinated in smoked paprika- which gives anything super flavor without any calories. The fish is then browned briefly and cooked in a delicious mixture of tomatoes and olives. I served this with couscous with roasted butternut squash and cranberries. The meal was delicious…
- 2 to 3 halibut filets, 4 to 6 ounces each
- 2 teaspoons salt
- 1 teaspoon smoked paprika
Sprinkle the fish filets with salt and smoked paprika.
- 2 tablespoons extra virgin olive oil
- 1 cup cherry tomatoes, chopped
- 2 garlic cloves, minced
- ½ cup olives, sliced (any kind you like)
- 1 cup cilantro, chopped
- ½ teaspoon sugar
- 1 cup chicken broth
- Juice of half a lemon
Heat a non-stick frying pan with the olive oil. Brown the fish filets briefly on both sides on high heat. Take them out and keep aside. Add cherry tomatoes, garlic and olives to the same pan. Saute on medium heat for 4 to 5 minutes. Add the chicken broth, lemon juice and sugar. Bring to a boil and simmer for 7 to 8 minutes. Add the cilantro and the fish. Cook the filets for another few minutes (depending on the thickness). Check for seasonings and serve.
Kathi Kebabs- Chicken Tikkas Stuffed in an Egg Roti
This dish is great with leftover chicken…
I already had cilantro chutney in the fridge. All I had to do is to make some fresh rotis and prepare the egg mixture. Whole wheat or regular tortillas can be used instead of rotis…
- Leftover chicken tikkas (you need about a quarter cup per kathi), cut into one inch pieces and keep warm
- 4 whole-wheat rotis
- 4 tablespoons olive oil
Egg Mixture
- 4 eggs, beaten lightly
- 1½ teaspoon salt
- ½ teaspoon cayenne pepper
In a medium bowl, add the eggs, salt, and cayenne pepper. Beat lightly and keep aside.
Onion Relish
- 1 medium onion, chopped fine
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 1 lime, juiced
- ¼ cup cilantro chutney
- 8 toothpicks
In a small bowl mix the onion, salt, cayenne pepper and limejuice. Keep aside.
In a wide non-stick frying pan, heat one tablespoon olive oil. Add one roti to the pan and heat both sides, about a minute on each side. Take out of the pan and add 1/3 cup of the egg mixture. Immediately top the egg mixture with the warmed roti.
Cook on medium high heat, till the egg is cooked at the bottom, about 2 minutes. Flip the egg roti and cook the other side for about a minute. 
Place the egg roti on a serving plate and place the chicken pieces in the middle from top to bottom. Add about a tablespoon or more of the onion relish and the cilantro chutney. 
Roll the roti and secure with two toothpicks.
Sweet Potato Fries
- 4 medium sweet potatoes, peeled and cut into ½ inch thick fries
- 2 tablespoons extra light olive oil
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Preheat oven to 400 degrees. Place the fries on an aluminum foil lined cookie sheet. Drizzle the olive oil, salt, garlic powder and paprika. Mix well with your fingers and bake for about 45 minutes or till the fries are soft on the inside and crunchy and golden brown on the outside.
Orange Barbecue Chicken
It’s the beginning of fall but I thought I should post a recipe for grilled barbecue chicken. I like making my own barbecue sauce as the store bought ones have far too much sugar and honestly, it is a very quick sauce! Make this one, quick!
- 1 to 2 pounds chicken tenders or breast
- 1 teaspoon ground coriander
- 1 teaspoon roasted ground cumin
- 1 teaspoon salt
Mix the spices and rub all over the chicken and marinate in the fridge for 3 to 4 hours or over night.
Barbecue Sauce
- Juice and zest of 1 orange
- 2 teaspoons smoked paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon cayenne pepper
- ¼ cup ketchup
- 2 teaspoons honey
- 2 teaspoons red wine vinegar
- 2 tablespoons olive oil
- 1 to 2 teaspoons salt
Mix all the ingredients together and taste for seasonings and keep aside. Take the chicken out half an hour before grilling/cooking. Baste the chicken with the sauce before, during and after the cooking process. Cook till the chicken is done and serve with the sauce on the side.
Raspberry Smoked Paprika Barbecue Chicken
This is a great recipe for the summer- perfect for just the family or to entertain with…
Barbecue Sauce
- 2 tablespoons extra virgin olive oil
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- 6 ounces fresh or frozen raspberries
- 1 cup chopped fire roasted tomatoes
- 2 tablespoons balsamic vinegar
- 2 tablespoons raw honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- Juice of half a large lemon
- Zest of a lemon
Heat a small saucepan with the olive oil. Add the shallot and garlic cloves. Saute on medium heat for 2 to 3 minutes. Add the raspberries, tomatoes, vinegar, honey, Worcestershire sauce, smoked paprika and salt. Bring to a boil and simmer for about 20 minutes. Cool the mixture and blend in a blender till smooth. Add the lemon juice and lemon zest. Take one cup aside for basting the chicken.
Dry Rub
- 2 teaspoons smoked paprika
- 2 teaspoons coriander powder
- 2 teaspoons coarse salt
- Mix the spices and keep aside.
- 2 pounds chicken thighs
Sprinkle the dry rub all over the chicken on both sides. Marinate over night or at least for 4 hours.
Grill the chicken while basting every few minutes with the barbecue sauce.
Serve the chicken with the remaining sauce on the side.
Chicken, Shrimp and Beans with Brown Rice
Another one pot wonder! I can’t get enough of these… this is delicious and healthy…There is one problem- I can’t seem to find a photo of this creation, which is too bad since it is such a yummy dish. So, you will have to visualize in your mind….
- 1 pound chicken thighs, boneless and skinless, cut into 2 inch pieces
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- ½ pound medium shrimp, cleaned
- 2 tablespoons butter
- 2 tablespoons extra light olive oil
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1/3 cup cilantro, chopped
- ¼ cup dill, chopped
- ¼ cup mint, chopped
- 1 can black beans, rinsed
- 1 teaspoon smoked paprika
- 1 ½ cups brown rice
- 4 cups chicken broth
- 2 teaspoons salt
- 1 cup frozen peas
- ½ cup cilantro, chopped
Marinate the chicken with smoked paprika and salt for 2 to 3 hours. Marinate the shrimp with 1 teaspoon salt for an hour. Heat a pan with butter and oil. Brown the chicken pieces on both sides on high heat. Take out of the pan and add the red pepper, onion and celery. Saute on medium heat for 2 to 3 minutes. Add the cilantro, dill and mint. Saute for another minute. Add the beans and smoked paprika, sauté for a minute. Add the rice and sauce for 2 to 3 minutes. Add the chicken broth and bring to a boil. Add the chicken pieces and cook with lid on for 40 to 45 minutes or till the rice is done. 10 minutes before the rice is done, add the frozen peas and shrimp on the top and cover. Let the peas warm through and shrimp cook. Mix well and check for seasonings and garnish with cilantro.
Tomato Sauce
- 1 tablespoon butter
- 1 large shallot, chopped
- 2 garlic cloves, grated
- 2 teaspoons smoked paprika
- 2 cups tomato sauce, homemade or store bought
- 2 teaspoons salt
- ½ cup cilantro, chopped
Heat a small saucepan with butter. Add the shallot and garlic. Saute on medium heat for a minute or two. Add the smoked paprika and tomato sauce. Bring to a boil and add the salt. Simmer on low heat for 15 minutes. Check for seasonings and garnish with cilantro. Serve with the rice.
Blackened Red Snapper
This is an easy, fast and super healthy recipe… I am trying to cook fish at least twice a week and this is a great one.
- 4 red snapper fillets
Spice Rub
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon ground coriander
- 1 tablespoon salt
- Lemon slices
Mix the spices in a small bowl and sprinkle all over the fillets.
- 2 tablespoons extra light olive oil
Heat a cast iron skillet and add the oil. Add the fillets skin side down and cook till almost opaque. Turn and cook the other side for another minute. Serve with lemon slices.