Girls, I am in LOVE with smoked paprika. I've seen it in a bajilionty recipes and always just subbed regular paprika (which I'm pretty sure tastes like nothing anyway). Well. No more. I found my bottle at Brookshire's and have been going to town with the stuff ever since. It's great on roasted cauliflower, sweet potato "fries", in chick pea "burgers", in chili, in a lentil stew...I even sometimes snitch a little straight from the jar. Ridiculous? Perhaps. But amazing! Anyway, I definitely recommend giving it a try.
Tangentially related, I have discovered a new method that (for me) makes homemade hummus substantially more delicious. Most recipes call for draining a can of chick peas and then blending them up with various quantities of lemon juice, tahini, garlic, and olive oil. This makes a fine hummus, but somehow there is always a flavor missing or maybe it's an after taste that isn't quite right for me. I dunno. So here's my new method. After I drain the chick peas, I sauté them for a few minutes in a bit of olive oil to soften and toast them. The effect produces a much richer taste, I think. Especially when I add a generous sprinkle of SMOKED PAPRIKA while they cook. Then I proceed as normal. SO good.
Love it. We have bought a farm worth of chick peas recently. Kendall loves hummus.
ReplyDeletehttp://www.damyhealth.com/2011/03/the-9-best-hummus-recipes/
We use a bunch of these recipes.
I love this smoked paprika on roasted cauliflower. I think I've made it three weeks in a row. It looks so fancy and tastes so good! Pairs well with a sweet potato and baked beans!
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