Healthy Paprika Recipes

Paprika Pork Loins with Spinach SautePaprika Spiced Pork Chops With Spinach Saute

Ingredients

Directions

Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Season the chops with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook until browned, 2 to 3 minutes per side. Transfer the chops to a rimmed baking sheet and roast in the oven until cooked through, 10 to 12 minutes. Meanwhile, return the skillet to medium heat. Add the scallions and cook, stirring, for 30 seconds. Add the spinach and ¼ teaspoon each salt and pepper. Cook, tossing, until just wilted, 1 to 2 minutes. Stir in the lemon juice. Serve with the chops.

Pumpkin Soup with Smoked PaprikaPumpkin Soup with Smoked Paprika Recipe

Ingredients

  • 3 (15 ounce) cans of pumpkin puree
  • 4 Tbsp butter
  • 2 medium yellow onions, chopped, about 2 cups
  • 3 garlic cloves, minced
  • 1 Tbsp smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • 1 large tart green apple (Granny Smith) peeled, cored, chopped (about 2 cups)
  • 4 cups chicken broth (or vegetable broth for vegetarian option)
  • 1 cup water
  • 1 cup almond milk
  • 1/2 cup cream
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
  • 1 sprig fresh sage or 1/4 teaspoon ground sage
  • Salt and freshly ground pepper to taste

Method

  Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add smoked paprika, cayenne, and cumin and stir for a minute more.  Add chopped apple and pumpkin purée. Add broth, water. Mix well with a wooden spoon. Season with a little salt and pepper. Bring to a boil, reduce heat, partially cover, and simmer for 20 minutes or until the apples are cooked through. Working in batches, transfer soup to a blender or a food processor. Cover tightly and blend until smooth. If you want extra smooth soup, pass the purée through a food mill, after it’s been through the blender. Return the soup to the saucepan. With soup on low heat, slowly add the milk and cream, stirring to incorporate. Add salt to taste. Adjust other seasonings to taste. Can make a day ahead. Serves 8.

Sautéed Kale with Smoked Paprika RecipeSautéed Kale with Smoked Paprika

Ingredients

  • 1 lb fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped
  • 2 Tbsp olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1/2 teaspoon smoked paprika (also sold as Pimenton), sweet or hot
  • Pinch of dried crushed red pepper
  • Salt

Method

Bring a large pot (4 qts) of water to a boil. Add a Tablespoon of salt to the water. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside. Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper. Add the kale and sauté for several more minutes. Sprinkle on more salt and smoked paprika to taste. Serves 4.

Smoked Paprika Roasted ChickenSmoked Paprika Roasted Chicken Recipe

Ingredients

  • 2 Tbsp smoked paprika
  • 2 Tbsp agave
  • 1 Tbsp lemon juice
  • 1 Tbsp softened butter
  • 2 teaspoons garlic salt (or 1 teaspoon salt plus 1 teaspoon garlic powder)
  • 1/2 teaspoon pepper
  • 1 whole 4-5 pound roasting chicken

Method

Preheat oven to 325°F. Rinse the chicken off with cold water. Pat dry thoroughly with paper towels (otherwise the paste won’t stick). Mix together the paprika, agave lemon juice, butter, garlic salt, and pepper. Spread over the entire surface of the chicken and place on a shallow baking pan. Bake at 325°F for approximately 1 hour and 15 minutes. You may need to adjust the time depending on how big your chicken is. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 160°F for the breast and 165°F for the thigh.  Serves 4.

Spiced-Sugary Pecans

IMG_9507

Cook: 30 minutes
Yield: 4 cups
Ingredients
1/2 cup Splenda
1/3 cup Splenda brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 teaspoon  smoked paprika
1 egg white
1 tablespoon water
16 ounces whole pecans (almonds and walnuts can be substituted)
Preparation
Preheat oven to 300F. Combine splendas, cinnamon, salt, smoked paprika in a small bowl, mixing well. Whisk together egg white and water until frothy. Add pecans, tossing to coat; drain. Sprinkle nuts with splenda mixture, mixing well. Place pecans in a single layer on a large cookie sheet coated lined with parchment paper. Bake at 300F for 30 minutes, tossing occasionally. Remove from oven and separate as they cool. Store in an airtight container for up to 1 week.
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One Response to Healthy Paprika Recipes

  1. Recipe Chefs says:

    I love food, and I really enjoy reading your blog very much thank you for sharing this post. Feel free to check out our recipes

    Creamy Herb Chicken

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