Tag: smoked paprika

Pumpkin Hummus

Pumpkin adds a nice complexity to this hummus without screaming at you.  And don’t worry, there’s nothing sweet about it… but it does gets a touch of warmth from cinnamon, and heat from smoked paprika.   It looks festive and it’ll keep hungry holiday guests off your back while you wrestle with the big bird.

I am on a continuing quest for the smoothest creamiest hummus possible, and I made another breakthrough with this recipe.  I’ve tried all kinds of techniques in the past for achieving a silky, non gritty texture in my hummus.  I’ve used both dried and canned beans, I’ve tried painstakingly removing all the skins from the beans before pureeing, I’ve tried my blender, my food processor, all of which give me nice results, but not the super smooth texture that I get from our favorite local restaurant.

This time I tried something different.  I drained a can of chickpeas and put it directly into the processor all by itself.  I blended just the beans for a full 2 minutes, scraping down the machine often, before I added any other liquids or ingredients.  This seemed to do the trick, the texture was the smoothest yet.

This is a definite make ahead appetizer, and the flavors will benefit from time in the refrigerator.  When you are ready to serve, give the hummus a swish with the back of a large spoon to make ridges for the olive oil to pool into.

What You Will Need

  • 1 clove garlic, peeled
  • 1 15 oz can chickpeas, rinsed and drained
  • 1/2 cup pumpkin puree (not pumpkin pie filling!)
  • 3 Tbsp tahini
  • juice of 1/2 lemon
  • 1/4 tsp salt
  • pinch of cinnamon
  • 1/4 tsp hot smoked paprika

    • garnish

  • olive oil
  • pepitas
  • sumac (if you can’t find sumac, use more paprika)

Instructions

  1. Fit your food processor with the metal blade and turn it on. Drop the clove of garlic in and let it go until finely minced. Add the drained chickpeas and process for a full 2 minutes. Scrape down the sides of the machine as necessary.
  2. When the chickpeas are completely smooth, add the pumpkin, tahini and lemon juice. Process again until smooth.
  3. Add about 1/4 cup of ice cold water through the feed tube while the machine is running, until you reach the desired consistency. You may need a little more water.
  4. Add the salt,cinnamon, and paprika, and then taste to adjust.
  5. Spoon the hummus into a wide shallow bowl, and make a swirl with the back of a spoon. Drizzle the top with olive oil and sprinkle with pepitas and sumac or paprika. Serve with pita bread.

2.2

http://theviewfromgreatisland.com/2013/11/pumpkin-hummus.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

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Smoked Tomato and Bacon Vinaigrette

This smoked tomato and bacon vinaigrette is delicious on salads or as a marinade. It’s full of flavor, but each 2 Tablespoon serving clocks in at just 70 calories! 

Two weeks ago, I spent a long weekend in Miami attending a blogging conference and spending some much-needed time at the beach. I had been in a bit of a creative rut for the past month or so, and spending time exploring new cuisines with some of my foodie friends was just what the doctor ordered. I’m back – with pages and pages of new recipe ideas.

If there was a theme to my time there, it was definitely pork. From cuban sandwiches at a roadside shack in Key Biscane to slow roasted pork leg at Havana 1957 in Miami Beach to Southern-style barbecue (and an outrageous smoked and pulled pork sandwich) with my contacts from Jones Dairy Farm at a restaurant with a very appropriate name: Swine.

 

This smoked tomato and bacon vinaigrette was inspired in part by that lunch and in part by a smoked tomato jam that was served at the conference itself. Of all of the ideas that I came home with, this was the one that I was the most excited about. I got to work straight-away and was rewarded with an amazingly versatile dressing that I’ll definitely be eating all summer long.

The base of the dressing is made from tomatoes that get charred on a hot grill and then pureed with balsamic vinegar for sweetness and red wine vinegar for tartness and mixed with crumbled bacon and crispy fried shallots and garlic.  A little bit of smoked paprika is a nice touch to enhance the smoky flavor of the dressing.

It’s delicious as a marinade for grilled chicken, drizzled over fresh tomatoes and burrata, or in the BLT pasta salad pictured above. (To make the salad, combine 1 cup smoked tomato and bacon vinaigrette with 1 box of high fiber pasta, 2 cups of arugula, 6 slices of crumbled bacon, and 1/2 pint of grape tomatoes. Serve chilled.)

Smoked Tomato and Bacon Vinaigrette

As always, I used Jones Dairy Farm bacon in this dressing. I first tried it last fall and it’s so good that I can’t bring myself to buy any other brand: it’s thick-cut with the perfect balance of smoke and salt. My little brothers now refer to it as “that really good bacon.” It can be a little tricky to find, but Jones luckily has a really great product locator on their site that will guide you in the right direction.

Author: Lauren Keating

Serves: 16

Ingredients

  • 3 slices bacon, preferably Jones Dairy Farm Applewood Smoked Bacon
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 6 plum tomatoes
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons red wine vinegar
  • ¼ cup water
  • ⅛ teaspoon smoked paprika (optional)
  • ⅓ cup olive oil
  • salt and pepper

Preparation

  1. Add the bacon to a pan set over medium high heat. Cook, turning frequently, until crisp. Let drain on a plate lined with a paper towel, then crumble. Add the shallot and garlic to the hot bacon grease and cook until crisp – 1-2 minutes. Remove from the pan and let drain on paper towels.
  2. Cut the tomatoes in half; remove the core and seeds. Grill over medium-high heat (about 500ºF) for 5 minutes, or until lightly charred.
  3. Add the tomatoes, vinegars, water and paprika (if using) to a blender container. Blend on high until smooth – about 1 minute. With the motor running, drizzle in the olive oil. Pour into a pint-sided jar or other storage container. Stir in the bacon, shallots, and onions.

Nutrition Information

Calories: 70 Fat: 5.8 Carbohydrates: 2.6 Fiber: 0.5 Protein: 1.9

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Disclosure: I was paid to create this recipe for Jones Dairy Farm but all opinions are my own. My little brothers were not paid for anything. In fact, I don’t even want to share my bacon with them. Thank you for supporting the brands that keep me inspired in the kitchen!

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Simple Stove Top Fresh Green Beans with Almonds

Fresh green beans with almonds, very nice. An easy one pan stove top side dish that will go great with almost any meal. No blanching or ice water here. Just saute, steam a little and finish all in one pan.

Adapted from a Cooks Illustrated method, you first saute the beans then add water and cover to eventually steam them for a few minutes then finish by browning in some butter and garlic. Very simple with great results. While I love Cooks Illustrated, they are frequently over board on complexity and ingredients that are not everyday friendly. This technique can be your everyday go to green bean method.

Rating

An easy way to make very nice green beans.

Notes: the original recipe had smoke paprika so I put that in as an option. Add a little lemon or bacon. Everything is better with bacon.

Start with cleaning and slicing about 1 pound of green beans into 2 inch pieces.

Over medium high heat toast 1/4 cup of almonds until browning some (about 2-3 minutes).

Remove almonds and add 1 teaspoon olive oil to the pan and heat over medium heat until hot the add the trimmed beans. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute until getting some spots of brown, about 5 minutes.

Add 1/4 cup water and cover. Cook about 2 minutes but stop while the beans are still bright green and crisp. Remove lid and increase heat to high. Cook off the water. About 1 minute.

Add 1 tablespoon butter, 3 cloves of crushed garlic and 1/4 teaspoon smoked paprika (optional). Cook until light brown and starting to wrinkle. About 2-3 minutes.

Remove to serving bowl and toss with the almonds.

Simple Stove Top Green Beans with Almonds

Fresh green beans with almonds, very nice. An easy one pan stove top side dish that will go great with almost any meal.

Ingredients

  • 1 pound green beans cleaned and trimmed to about 2 inches
  • 1/4 cup almonds
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 cup water
  • 1 tablespoon butter
  • 3 cloves garlic crushed or minced
  • 1/2 teaspoon smoked paprika (optional)

Instructions

  1. Start with cleaning and slicing about 1 pound of green beans into 2 inch pieces.
  2. Over medium high heat toast 1/4 cup of almonds until browning some (about 2-3 minutes).
  3. Remove almonds and add 1 teaspoon olive oil to the pan and heat over medium heat until hot the add the trimmed beans. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute until getting some spots of brown, about 5 minutes.
  4. Add 1/4 cup water and cover. Cook about 2 minutes but stop while the beans are still bright green and crisp. Remove lid and increase heat to high. Cook off the water. About 1 minute.
  5. Add 1 tablespoon butter, 3 cloves of crushed garlic and 1/4 teaspoon smoked paprika (optional). Cook until light brown and starting to wrinkle. About 2-3 minutes.
  6. Remove to serving bowl and toss with the almonds.

Notes

I cooked this for 4 (l like fresh green beans) but really cutting in half for two works well. But use the same amount of water to do the steaming part.

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http://www.101cookingfortwo.com/simple-stove-top-green-beans-with-almonds/

From DrDan at 101 Cooking For Two

Updated April 4 2014

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