#smoked-paprika

#smoked-paprika

Golden, crackling skin. Meat so tender it falls right off the bone. Your classic fried chicken is perfect - until it's the same perfect thing for the fifteenth time in a row. That's when the magic starts to fade. You're not tired of fried chicken, you're tired of too-familiar fried chicken. The good news? One ingredient can change everything: smoked paprika.

These easy canned chickpeas show you how to make a bland can of beans taste amazing in 5 minutes! This one is one of my top secrets to eating healthy plant based dinners. Honestly, I don't cook from recipes every night. Many nights I'll make improv dinners using what I find in the pantry or fridge, along with these easy chickpeas! They're great for healthy lunches or as the protein in a grain bowl.

I think Yukon Gold and yellow potatoes are the best potatoes for soup. They hold their shape when cooked, and they have an amazing creamy texture when blended. This soup is partially blended, so you get to enjoy them both ways! They have a nice buttery flavor too. I wouldn't use russet potatoes here, as they fall apart as they cook.

There's something about biting into a perfectly roasted mini potato: you know, the kind that's golden crisp on the outside and fluffy and tender on the inside? I've made many roasted potato recipes over the years, but baby potatoes are my favorite because it's easy to get this tiny potato perfectly crispy. Just a handful of ingredients: mini potatoes, olive oil, garlic powder, smoked paprika turn into something seriously delicious. The hot oven makes irresistibly crispy edges while keeping the centers nice and creamy.

Pinto beans are the perfect canvas for enhancing with aromatics, herbs, and spices, as well as meats and veggies. Slow-simmered until tender and flavorful, these simple legumes can be transformed into a hearty side dish that's ideal for serving with rice and cornbread. To cook pinto beans effectively (and safely - beans should never be consumed raw or undercooked), you'll leave them bubbling on the stovetop for somewhere between one

Put a tablespoon of the oil in a large frying pan on a medium heat, add the garlicand fry for 30 seconds. Add the chard and paprika, and stir-fry for three to four minutes, just until the chard has wilted (this will take less time if it's quite young). Season with a half-teaspoon of flaky sea salt and the lemon juice, then taste and add more salt as needed.