paprika and salt

‘Mexicali’ Taco Salad

(Chose your own proportions)

  • Lean meat: ground turkey, or shaved/sliced chicken
  • Mixed greens
  • Corn
  • Sun dried tomatoes
  • Black beans
  • Shredded purple cabbage
  • Avocado, optional

Taco seasoning: chili powder, garlic powder, onion powder, paprika, crushed red pepper flakes, salt + pepper

    Dress you salad with: salsa, sour cream or greek yogurt, or cilantro lime dressing

    Oil-Free Roasted Potato Wedges with Nacho “Cheese”

    2-5 medium sized russet potatoes, rinsed, dried and cut into wedges
    ¼ cup vegetable broth
    2 tbsp. brown rice bread crumbs
    ½ tsp. garlic powder
    ½ tsp. smoked paprika
    ½ tsp. salt

    Preheat oven to 400 degrees Fahrenheit. If you don’t have a non-stick baking sheet, lightly spray a baking sheet with a canola oil spray.

    Place potatoes in a medium sized bowl and toss with remaining ingredients. Mix to coat potatoes then place on baking sheet and roast for 40 minutes (turning wedges once halfway).

    Nacho “Cheese”

    1 cup raw cashews, soaked overnight
    ¼ cup water
    3 tbsp. nutritional yeast
    1 tbsp. lemon juice
    1 tbsp. apple cider vinegar
    ½ tsp. smoked paprika
    ½ tsp. onion powder
    1 small tomato, peeled

    Blend ingredients until smooth. “Cheese” keeps in an airtight container for up to 1 week.

    the most important adult life-hack i can possibly share with you guys: roasting vegetables

    so when i was a kid i hated vegetables because my parents used to boil them and boiled vegetables are disgusting but i recently discovered that roasting vegetables is the fuckin BOMB and i have a certain recipe that makes them even MORE bomb and it’s as follows

    1. get yer vegetables (i like to use brussles sprouts, broccoli, sweet potato, squash, beets, and lots and lots of KALE but you can use whatever tf you want, like carrots, bell peppers, cauliflower, etc)
    2. cut them into decently small pieces (like half an inch any which way at most. this will help them cook all the way through and become crispy af). also make sure you cut the broccoli or cauliflower (if you’re using it) into small florets. 
    3. spread them out on a baking sheet (which you should spread aluminum foil onto for easy clean-up) 
    4. make a mixture (depending on how many veggies you’re roasting) of coconut oil, smoked paprika, pepper, salt, and garlic powder. if you happen to have chipotle powder laying around, toss that in too. basically you want to stick it in the microwave and melt the coconut oil. you should have enough to lightly coat every single veggie. 
    5. now you’re gonna put your veggies in the oven on a rack decently close to the top at 375 for about 40 minutes. after this time, your veggies should be cooked, but you want them crispy, so you’re going to turn it up to about 450 for 15 more minutes. by this time you’ll have BEAUTIFUL CRISPY DELICIOUS ROASTED VEGGIES
    6. do not substitute the coconut oil. it’s the most important ingredient. unless you hate coconut then i guess you can. but trust me, it’s just… so fucking good. 

    Roasted shrimp, peppers, & onion in olive oil, chili powder, garlic, smoked paprika, salt & pep. All on a bed of brown rice & avocado 👏🏻🍤🥑 Meal prepped 5 bowls for dinner this week! Took about 10 min to prep & 10 min to cook - so easy 😉

    Healthy, simple, clean post-workout meal - grilled salmon (with garlic powder, oregano, paprika, cayenne pepper, salt, black pepper and avocado oil) with flavoured rice (cooked in stock), lettuce and cucumber.

    For lunch today I baked a bunch of sweet potato fries, and served that with hummus as a dipping sauce and a big side salad.

    To make the fries:
    Preheat your oven to 200 degrees Celsius. Chop your sweet potatoes length-wise into even-sized wedges. I like to cut mine quite thick, because they do shrink once baked. Spread the fries on a baking tray lined with aluminium foil. Drizzle some olive oil and season with dried Italian herbs, paprika, salt and a touch of cinnamon. Give the fries a good toss to coat everything evenly, then place it in the oven. After 15-20 mins, take them out, flip them over and put it back in for another 5-10 mins. The cooking time really depends on your oven strength/heat, so do keep an eye on the fries so they cook evenly and don’t burn.

    When all the trees have been cut down, when all the animals have been hunted, when all the waters are polluted, when all the air is unsafe to breathe, only then will you discover you cannot eat money.

    This morning’s plantiful breakfast:
    Tofu scramble with oil-free roasted potatoes.


    Tofu Scramble

    ¼ cup vegetable broth (plus a little extra)
    4 scallions, thinly sliced
    1 block extra firm tofu, drained and crumbled
    1 jalapeño, seeded and diced
    ½ tsp. salt
    1 tsp. GF low sodium tamari
    ½ tsp. turmeric
    ¼ tsp. black pepper
    ¼ tsp. garlic powder

    Heat up a medium pot and add vegetable broth. Once it begins to sizzle add scallions and cook for about 4 minutes or until most of the vegetable broth has cooked off. Next, add the jalapeño, tofu, tamari, and spices. Cook for another 2 minutes or so.


    Oil-Free Roasted Potatoes

    1-2 medium sized russet potatoes, rinsed, dried and cut into cubes
    ¼ cup vegetable broth
    2 tbsp. brown rice bread crumbs
    ½ tsp. garlic powder
    ½ tsp. smoked paprika
    ½ tsp. salt

    Preheat oven to 400 degrees Fahrenheit. If you don’t have a non-stick baking sheet, lightly spray a baking sheet with a canola oil spray.
    Place potatoes in a medium sized bowl and toss with remaining ingredients. Mix to coat potatoes then place on baking sheet and roast for 40 minutes (turning wedges once halfway).

    5

    HERB WITCH APOTHECARY

    I’ve been spending the last week assembling my very first herb witch starter kit!

    My friend gave me this fantastic cubbyhole box and as soon as I saw it I knew what I’d be using it for. 

    This is my first attempt, so I don’t have everything I had my eye on yet, but it’s as complete as it’s going to be for the time being.

    I have 54 herbs and resins in my kit, some that I purchased and others that I pilfered from my parents spice cabinet, or my own. 

    - Blessed Thistle         - St. John’s Wort         -Vervain

    - Mugwort                   - White Horehound     - Juniper Berries

    - Lady’s Mantle           - Motherwort               - Damiana

    - Red Clover               - Calendula Petals      - Gardenia Fruits

    - Agrimony                  - Mullien Leaves         - Licorice Root

    - Honeysuckle             - Nettle Leaf               - Dandelion Leaf

    - Ground Ivy                - Buckwheat Herb      - Jamaican Dogwood

    - Lavender                  - Chamomile               - Hibiscus

    - Neem Powder          - Rose Petals              - Pink Himalayan Salt

    - Jasmine Flowers      - Linseed                    - Fennel

    - Black Salt                 - Paprika                     - Chilli Flakes

    - Safflower                  - Cardamon                - Tumeric

    -Cinnamon Sticks       - Thyme                      - Oregano

    - Rosemary                - Parsley                     - Basil

    - Mulukhiya                - Chives                      - Nutmeg

    - Ground Cumin         - Ground Ginger         - Cayenne Pepper

    -Ground Chia             - Dammar Resin         - Amber Resin

    - Vatican Mix              - 4-Star Resin             - Frankincense 


    You can probably tell which ones came from my kitchen and which ones I bought. I’m having a lot of fun reading up on elixirs, spells and teas you can make with these herbs as well as planning out my herb grimoire. If anyone has any tips for a baby herb witch send them my way please, I have so much to learn!  

    Southwest Rainbow Salad ✨

    This is one of my faaaavorite salads to make. It has so much good flavor and I always feel so satisfied after I eat it. But I’ll let you be the judge. 😉


    Southwest Rainbow Salad

    4-6 romaine leaves, chopped
    ¼ cup shredded red cabbage
    ½ orange bell pepper, chopped
    ½ cup black beans, canned or fresh
    6-8 cherry tomatoes, halved
    ½ cup baked tofu (recipe follows)
    ¼ avocado, diced
    Few sprigs of cilantro, chopped
    Southwest sauce (recipe follows)

    Combine all ingredients in a medium sized bowl and toss with southwest sauce.


    Baked Tofu

    ½ block extra firm tofu, drained and cubed
    1 tbsp. gluten free low sodium tamari
    Preheat oven to 375 degrees Fahrenheit. Lightly grease a baking sheet with cooking spray or use a non-stick baking pan. Toss the cubed tofu with the tamari then place marinated tofu on baking sheet and bake for 45, flipping tofu once halfway. Remove from oven and allow tofu to cool.


    Southwest Sauce

    3 tbsp. veganaise or vegan mayo
    2 tsp. lemon juice
    2 tsp. chipotle powder or adobo sauce
    ½ tsp. rice vinegar
    ½ tsp. smoked paprika
    ½ tsp. garlic powder
    ¼ tsp. salt

    Combine all the ingredients and mix until smooth. Any leftover sauce can be kept in refrigerator for up to a week in an airtight container.

    Meal Planning Week of 4-9-17

    The name of the game this week is to not fuss over food too much. I feel like that has been the trend lately anyway, but since I’m leaving Friday morning I want to make sure I only make a perfect amount of food so I’m not wasteful and leaving stuff in the fridge.

    Breakfast: I’m doing some eggs and veggie sausages. I picked swiss chard out as a green because it just looks so, so pretty. I have some deli-made bruschetta again as I really love topping my eggs with it. I think the fresh note will be great with the sausages and sweated greens, too!

    Lunches: I’m pretty sure you’re sick of it, but ha–just going to do my tofu salad sandwiches. There is absolutely zero reason for me to experiment and rock the boat this week so I’m just making this once again. I know I’ll happily eat it. I really never tire of it! Had to pick up tofu, avocados (had a coupon, YAS), pickles, and deli mustard. I already have the wine vinegar, salt, pepper, and oregano at home.

    I’m serving that with spinach-mint soup. This soup is always really good to me, and ridiculously good for me! I had to pick up spinach, onion, garlic, mint, coconut milk, and stock. At home, I already have celery, olive oil, salt, and pepper.

    Dinner: The piece de resistance for this week is turkey taco bowls with cauliflower rice and salsa. The salsa is pretty quick and easy. I usually do this with fresh tomatoes in summer, but store tomatoes are still depression this time of year so I picked up diced tomatoes. I also picked up garlic, cilantro, red onion, and jalapenos. At home, I already have salt, limes, and lemons.

    The taco part of the bowl will use ground turkey, which I already have at home in the freezer. The package in the cart is for my fiance’s turkey burgers we make for his packed lunches. He’s weird about using the frozen Costco turkey. I won’t fight him on that. It’s not like I’m short on my own neuroticisms!

    I had to pick up carrot, red onion, red + green bell pepper, jalapenos, and chili powder. At home, I already have cumin, paprika, cayenne, salt, pepper, apple cider vinegar, and cornstarch. Then I’m just going to take that head of cauliflower and rice it.

    Snacks: Strawberries, bananas, chia seed pudding, protein shakes. Once again, just have to grab the fruit!

    After coupons and bottle returns, the cart was $54. Very pleased!

    My avocado toast obsession is no secret- it’s a pretty regular feature on this blog. But I tried a new combination today and I’m hooked. Avocado toast topped with sweet corn. Try it! And thank me later! Here I’ve got 2 slices of seeded toast with avocado, sliced tomatoes and sweet corn, topped with some smoked paprika, nutritional yeast and salt. I’ve also got a side salad with spinach, the remaining veggies and some roasted chickpeas.

    6

    whole wheat penne pasta (in a cream sauce) with chicken, sun-dried tomatoes and spinach

    one pot wonder that is magical, flavorful, and delectable.

    Ingredients

    ¾ box whole wheat penne pasta 

    1 lb chicken breast, cut into large chunks 

    2 tbsp minced garlic 

    2 tbsp olive oil

    1 jar sun-dried tomatoes (in oil) 

    2 cups spinach

    ½ cup + 2 tbsp cup heavy cream

    A little of the starchy cooking water from the pasta

    2 tsp cornstarch

    Seasoning mix of red chili flakes, Italian seasoning, paprika, salt, pepper, dried basil, and parsley 

    1/3 cup grated Parmigiano Reggiano (Parmesan cheese)

    Directions

    In a large pot, boil water (salt it) and cook pasta to package instructions (usually 8 minutes or so until al dente)

    In a deep skillet with high sides, heat the olive oil over medium high heat.

    When the oil comes to temperature, add in the chicken and garlic, season, and cook until the chicken begins to turn light brown.

    Once the chicken is partially cooked, add in the sun-dried tomatoes and oil and reduce the heat to medium low. Let the chicken and tomatoes cook for a few minutes

    At this point, the pasta should be close to completion. Drain the pasta and reserve about ½ cup of the cooking water

    Once the tomatoes have developed a little more color (darkened), add in the spinach and cover with a lid and let it wilt.

    Once the spinach has wilted, add in the heavy cream, cornstarch, and cooking water. Let the sauce thicken over the course of a few minutes.

    Once the sauce has thickened, add in the pasta, stir so that the sauce coats each noodle

    Garnish with red pepper flakes and fresh grates Parmigiano Reggiano and serve

    Enjoy!

    Recipe: Autumn’s Bounty

    Description: A taste of the season.

    Game ingredients: Yam, Pumpkin

    This recipe restores 220 energy and 99 health. It gives a +2 Foraging and +2 Defense bonus and can be obtained from Demetrius after reaching 7 hearts. It sells for 350g. 

    Difficulty: Easy, 45 minutes. Serves 4. 

    Originally I was considering just roasting yam and pumpkin together, but that’d be too similar to Roots Platter, so I switched it up a bit. 

    Yam fries:
    -2 yams
    -4 tablespoons olive oil
    -½ teaspoon paprika
    -½ tablespoon salt
    -1 teaspoon garlic powder
    -1 teaspoon pepper
    -½ teaspoon cumin

    Pumpkin dip:
    -1 cup pumpkin puree
    -1 cup canned white/navy beans or chickpeas (drained)
    -¼ cup water
    -½ teaspoon paprika
    -½ teaspoon onion powder
    -½ teaspoon garlic powder
    -1 teaspoon salt
    -1 teaspoon chili powder
    -¼ teaspoon cinnamon

    Preheat the oven to 450°F. 

    Cut the yams into 1/4inch slices. You can cut them in half as well if you want shorter fries. In a bowl, combine the olive oil, paprika, salt, garlic powder, pepper, and cumin. 

    Toss the yams in the bowl until they’re fully coated with the oil and spices. Line a baking sheet with parchment paper and arrange the yam slices so they’re not touching one another. You may need two baking sheets for this. 

    Bake them in the oven for 25-35 minutes, depending on the thickness of the slices. Turn them over every 10 minutes to ensure even cooking (The picture has the fries half-way through baking).

    While the fries are roasting, make the pumpkin dip. In a blender or food processor, combine all the ingredients and blend until smooth. 

    Pour the dip into a bowl and serve with the fries while they’re still hot. Dust the dip with more chili powder and sprinkle coarse salt over the fries. Not pictured: the other batch of yam fries I forgot about. 

    The dip is creamy and tasty, and offsets the subtle sweetness of the yam fries. 

    -SVR

    Roasted chickpeas

    Recipe:
    - 1 can chickpeas
    - spices (paprika, salt, pepper etc.)

    Drain the chickpeas and place them in a bowl. Add your desired spices, I used smoked paprika, bbq spice, sea salt and some pepper. Incorporate the chickpeas with the spice, so everything is covered.
    Spread the spiced chickpeas on a tray and place them in the middle of the oven for 30 min on 200c (or until they turn brown and chrispy)

    Enjoy them as a healthy snack or as topping on you lunch or dinner ✨☺️

    9

    Baked Chicken & Zucchini Rigatoni

    Ingredients

    1 box (1 lb) rigatoni noodles

    1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

    1 large zucchini, cut into bite-sized cubes

    Seasoning blend (for both chicken and zucchini) - ½ tbsp Herbs de Provence, ½ tbsp dried basil, ½ tbsp dried oregano, 1 tsp lemon granules, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp ground black pepper, 2 tsp granulated onion, 2 tsp granulated garlic, and a pinch of red pepper flakes.

    2 cups pasta sauce of your choice

    Olive oil

    1 - 1 ½ cups cheese of your choice (I used parmesan)

    Directions

    Preheat your oven to 400 degrees Fahrenheit.

    Bring a large pot of salted water to a boil and cook your rigatoni noodles so that they are 2 minutes from being cooked to al dente.

    In two small bowls, toss your chicken and your zucchini with olive oil and the seasoning blend

    In a pan/skillet, heat a tbsp or two of olive oil over medium heat.

    Cook the chicken thighs over medium heat until they are fully cooked.

    Remove from pan into a large bowl.

    Par-cook/soften the zucchini in a tbsp of olive oil.

    Remove from pan into the same large bowl.

    Once the pasta is 2 minutes from being al dente, drain and rinse under cold water.

    In the same large bowl, combine the pasta with the chicken and zucchini and incorporate the sauce.

    NOTE: Use as much or as little sauce as you would like.

    In a baking dish or cast iron pan, layer the pasta, layer the cheese, layer the pasta, and finish with a layer of cheese.

    Allow the pasta to bake for about 10 minutes at 400 degrees and in the last minute or two, turn your broiler on high and allow the cheese to completely melt.

    Remove from oven and let cool for a few minutes before serving.

    Garnish with fresh parsley and serve.

    Enjoy!

    9

    Peri Peri BBQ Wings

    Ingredients for Wings

    2 lb chicken wings, separated into drums and flats

    Seasoning blend (you may or may not use all of it) - 5 tbsp of each: smoked paprika, cayenne pepper, black pepper, granulated garlic, granulated onion, Indian red pepper, hot paprika, cumin + 2 tbsp kosher salt, + 1 tbsp baking powder

    Ingredients for Sauce

    ½ cup Honey Chipotle barbecue sauce (purchased from Williams-Sonoma)

    ¼ cup Peri Peri sauce

    3 tbsp sweet chili 

    2 tsp raw honey 

    ½ apple cider vinegar 

    Dash salt 

    Directions 

    Preheat the oven  to 420 degrees Fahrenheit.

    Clean and completely dry your chicken wings using paper towels. 

    In a large bowl, toss your chicken wings into the coating mixture and ensure that each wing is evenly coated. 

    Using a baking sheet (preferably with a wire rack), place the chicken wings in a single layer and cook for 20 minutes, flip and cook for an additional 15 minutes. 

    After the last 15 minutes, remove the wings from the oven, turn on your oven’s broiler, brush the chicken wings with the sauce and broil for 1-2 minutes until caramelized. 

    Repeat on the opposite side of the wings. 

    NOTE: using a wire rack helps with the air circulation and ensures that the entire wing gets crispy. 

    Remove from the oven, garnish with fresh cilantro, and serve. 

    Enjoy!

    rhiorhino  asked:

    DEAR DRUNK DOC what's your Here!Mac recipe?

    I’M DRUNK SO BEAR WITH ME

    OKay so you’ll need: 

    -a box of noodles, make sure to buy a high-quality pasta like dececco or something. It doesn’t have to be macaroni! I like orechiette (LITTLE EARS) and jill likie shells, whatever. just a short noodle with sauce holding spots. 

    -5-6 tbps butter (NOT MARGARINE)

    -3 cups milk/half and half/cream (I usually use milk, but whatever’s on hand) 

    -2 cloves garlic, minced or diced

    -flour….I don’t honestly know how much, really, like…5-6 tbps? We’ll tlak about this

    -breadcrumbs

    -CHEESE about 4 cups. Use what you have on hand. I like cheddar, obvs, but a lot of cheese work really well for this. I use what’s in the fridge. 

    -seasoning! I use mustard and cayenne and smoked paprika and pepper and salt, but experiment! I don’t even use the same thing all the time. 


    So melt you butter in a sacuepan, and then add some flour, whisking it in one spooonful or two at a time. we’re making a roux: a thick paste that’ll bring together our sauce. Now, when it becomes a paste, you’ll stir it over heat for a little bit until it becomes a light light brown. Don’t worry about makingit too dark, we’re just going for extra flavor here. 

    IN the meantime, cook your noodle according to the package. (make al dente, like, really al dente) 

    When your roux is toasted, add in the milk and seasonings. KEEP IT ON LOW, let it come to a boil slowly. Not even a real boil, more like a simmer. PATIENCE is the name of the game here. Boil broccoli to add to the mac. CHicken. PLay on tumblr. Just be cool. 

    slowly add you cheese, once it’s come to your low boil, stirring a bunch. 

    finish seasoning to taste. Pour over your noodles in a casserole dish. Top with breadcrumbs and bake at 375 for 30 minutes or so, with it uncovered for the last 5 or 10. 

    You can also freeze this and bake it straight from frozen! (this is what I do for jet) just give it like an hour. 


    -