sel et sucre

Tag: smoked paprika

  • Quinoa, Beet, and Black Bean Burgers

    quinoa, beet, and black bean burgers

    Once again, I’m playing host here in Buenos Aires (this time, to Andrew’s parents instead of mine). And, although it’s easy for people to eat out for every meal when on vacation, I think there’s nothing like a home-cooked meal after a long plane ride or a day of sight-seeing. These quinoa, beet, and black bean burgers are more complicated than many bean burgers, but the different components can be cooked ahead of time, and the mixture can be stored in the refrigerator for up to a week before being formed into patties. This makes them ideal for serving to guests – I did all the legwork ahead of time and just had to fry up some patties and toast some buns to have dinner on the table. Of course, they’re not just convenient – they also have amazing color, flavor, and texture, and I have to give most of the credit to the beets. I would never have guessed that finely diced beets would make such a great base for a veggie burger, but their earthy flavor and firm texture are perfect here. I always like to add chia seeds to my cooked quinoa, so I went ahead and did it here, too, with the added benefit of the chia seeds helping to bind the burger, eliminating the need for an egg (though if you’re having trouble keeping your patties together, you can always still add in an egg to help). I balanced everything with some rehydrated dates, for sweetness, and lemon juice, for tartness, and couldn’t help tossing in some smoked paprika as well (you can use a chopped chipotle pepper in adobo instead for similar smokiness with a spicy kick). These burgers (which can also be formed into balls and used in place of meatballs or on top of a salad) are so flavorful that they barely need any toppings – but I went ahead and added halved cherry tomatoes and pickled red onions for a little fresh crispness.

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  • Spanish Red Lentil and Vegetable Soup

    spanish red lentil and vegetable soup

    I love walking down the streets here and seeing lots of little verdulerias and fruterias with colorful produce piled high. Most people here don’t buy their produce in chain grocery stores, but instead stop by these neighborhood vegetable and fruit markets on a regular basis. It’s been a bit of adventure adjusting to this mindset, thinking ahead to what I need for an upcoming recipe (at these places, you tell the shopkeeper what you’re looking for and how much, which, with my limited but expanding Spanish, takes a little preparation) and trying out the multiple places near my apartment to find the best quality (and the place most willing to put up with my bad accent). I think I found my go-to verduleria though – an especially friendly place where the quality is great, and the prices unbelievably low. It was a cold, rainy day when I went to buy the vegetables for this Spanish red lentil and vegetable soup, but I came away feeling excited to prepare this bright, colorful recipe. Packed with roasted red bell peppers, bright orange carrots, fresh diced tomatoes, and green spinach, this soup is a visual treat compared to the often drab-looking (although tasty) bean and lentil soups I like to make. Not to mention the intense flavor packed in here, with the vegetables adding a lot of sweetness (really!), complemented by the spiciness of cayenne pepper and smoked paprika. Red lentils add some extra heft (I like to cook them until they’re falling apart), making this recipe perfect for a hearty meal, especially on a rainy day.

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  • Beef, Olive, and Egg Empanadas

    beef olive and egg empanadas

    It’s been really fun posting empanada recipes all week, but all good things must come to an end. So here is my last recipe, and the only one I’ve posted that isn’t vegetarian – I had to include at least one with meat to do proper justice to this Argentine specialty. The combination here of ground beef, green olives, and hard-boiled eggs is a classic Argentine one that you’ll find almost anywhere that sells empanadas. These traditional flavors complement each other quite well, and the mixture of spices in the beef along with some sliced green onions take these over the top. Yet another filling that I could (okay, and did) eat plain, but, of course, it’s even better when baked inside the flaky empanada dough.

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  • Black Bean Dip

    black bean dip

    After realizing how easy it is to make hummus, I’ve been experimenting with other bean dips, too. They’re quick and simple to prepare, usually a big hit at parties, and great to have around for snacking if you’re like me and sometimes find yourself suddenly hungry and in need of immediate food. This classic black bean dip is packed with Mexican flavors from paprika, cumin, lime juice, and a chipotle pepper. Well-matched with corn chips, but I actually prefer using fresh carrots, bell peppers, and cucumbers for dipping – healthier and, in my opinion, tastier, too.

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  • Summer Fajita Bowls

    summer fajita bowls

    When I was a kid, I remember feeling annoyed when my parents would proclaim some fresh vegetable to be “as sweet as candy!” It seemed like such a blatant falsehood that I couldn’t believe these people who had so impressed on me the importance of being honest could dare to utter it. But maybe my taste buds have changed because I could’ve sworn this sweet corn I roasted tasted just like candy. Alongside other fresh summer produce – squash, bell peppers, onion, and jalapenos – also roasted until caramelized, it added a wonderfully savory sweet touch to these fajita bowls, rounded out by black beans and chorizo. Of course, you can also grill all the vegetables, if you’d like. Either way, this recipe is perfect for all that overflowing summer produce that’s currently at its peak!

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  • Cauliflower Blue Cheese Soup

    cauliflower blue cheese soup

    I’m going to let you in on a secret – most places where people use potatoes, I use cauliflower, and it tastes even better. Cauliflower has lots of edges to get nice and browned when roasting or frying, and it also tastes much sweeter and more flavorful than potatoes to me. Of course, cauliflower is also significantly healthier than potatoes. By contrast to potatoes (the food with the highest correlation to weight gain in a recent longitudinal study), cauliflower is high in vitamin C and fiber and a wonderfully filling and nutritious ingredient. And, really, it tastes delicious. Like in this cauliflower blue cheese soup where it’s pureed with caramelized onions and then mixed with blue cheese and creme fraiche. An easily customizable recipe – use cheddar or gruyere for a more traditional “baked potato” type of soup, or change up the toppings with what you have around. I topped mine with parsley, smoked paprika, and crushed red pepper (I used my usual favorite, Turkish red pepper, but any should do), but crumbled bacon, diced apples or pears, or candied nuts would all also work wonderfully.

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  • Roasted Pepper and Refried Bean Soup

    roasted pepper and refried bean soup

    Some days, I feel like I cook so many soups that I should just rename this blog to “Sel et Soupe.” But there’s good reason for my love of soups – they’re quick, easily adaptable, healthy, and delicious. Maybe I’m inspired by my mom, who first started feeling confident in her cooking when she discovered soups. Whatever the reason, here is another soup recipe. I was feeling a little playful and wanted to do a take on refried beans, so I cooked down pinto beans and pink beans (feel free to use just one or the other) and roasted a few bell peppers to add in as well. The result was thick, smoky, and quite tasty, especially when topped with sour cream and cheddar cheese (as pictured) or with a fried egg for a twist on huevos rancheros (my breakfast the day after cooking this). But even served plain, this soup is worth making – and maybe it’ll convince you to love soups, too.

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  • Sausage and Lentil Stew

    sausage and lentil stew

    We’ve had a surprisingly mild winter in DC this year. Not that I’m complaining – I much prefer warmer weather. But now we’re gearing up for a cold February, and I’m trying to take solace in soups and stews. This hearty stew combines sausage, lentils, and cabbage for something that keeps me warm and full. In this recipe, I rely mostly on the sausage providing the spicing for the stew, but if you’re using less flavorful sausage, feel free to toss in some extra spices (add them at the same time as the minced garlic). You can take this stew in a lot of different directions, and I think cajun spice mix, chili powder, or herbs de provence would all work well.

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