Ingredient: smoked paprika

Smoky Lentil Soup

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 Smoky Lentil Soup
The smoky paprika gives this lentil soup a nice flavor.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat oil in a Dutch oven over medium heat. Add the onion and carrots; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, tomato paste, smoked paprika, cumin, red pepper and salt and pepper to taste; cook 1 minute. Add the kale and lentils; cook, stirring often until kale begins to soften, about 2 minutes. Add the stock and water; increase the heat to high. Bring to a boil. Reduce heat to medium, and simmer until lentils are tender, about 30 minutes. Enjoy!
Recipe Notes

Recipe adapted from Cooking Light.

Empanadas

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 Empanadas
A flaky crust with a meat filling.
Servings
empanadas
Ingredients
Servings
empanadas
Ingredients
Instructions
  1. Preheat oven to 425F. Line a sheet pan with parchment paper.
  2. Heat the olive oil in a large skillet over medium heat. Add the beef and cook until browned crumbling the beef as you go. Add the garlic, onion, jalapeno, and green pepper. Drain off any excess oil, then season the beef with salt and pepper to taste. Stir in the tomato sauce, oregano, paprika, and chili powder and cook until mixture is slightly thickened and heated through2-3 minutes. Add additional salt if necessary, then remove from heat.
  3. Roll the crusts out on a lightly floured surface so that they are slightly larger and thinner than the original crusts. Use a bowl that is about 4 inches in diameter to cut circles out of the crusts, making 10 total, gathering up any scraps and re-rolling to make the 10. Put about 2 heaping Tbsp of the beef mixture on one half of each circle. Fold the other half over the beef then use a fork or crimp to seal the edges. If you're having trouble getting them to stick, put a little water along the edge with your finger.
  4. Place all the empanadas on the sheet pan. Whisk together the egg with a tablespoon of water and brush the tops of the empanadas. Place in the oven for 18-22 minutes or until golden and crisp on the edges. Enjoy!
Recipe Notes

Recipe adapted from Neighborfood

Chicken Shawarma

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 Chicken Shawarma
This chicken is marinated in spices and grilled then served on soft pita bread with a yogurt sauce. It's so good. FYI you need to marinate overnight.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Combine 1/2 the garlic, the coriander, 1 Tbsp. cumin, cardamom, cayenne, paprika, salt, 2 Tbsp. lemon juice, olive oil, and pepper to taste to a large zip lock bag. Add the chicken and use your hands to make sure each piece is coated. Marinate overnight or up to 24 hours.
  2. Combine yogurt, remaining garlic, cumin, lemon juice, salt and pepper to taste. Cover and put in fridge (it will last in fridge for 3 days).
  3. Heat grill to medium high. Place chicken on the grill and cook fro 4-5 minutes until nicely charred, then turn and cook 3-4 minutes more. Remove chicken from grill and cover loosely with foil. Set aside to rest for 5 minutes.
  4. To serve slice chicken and place evenly on pitas, top with yogurt sauce, romaine, tomato, and cucumber. Roll up and enjoy!
Recipe Notes

Recipe adapted from Recipe Tin