Serves 4 as a side
-1 lb. Brussels sprouts, stem & dirty outer leaves removed, quartered if large and well dried
-1½ T. olive oil
-¾ t. sea or kosher salt
-¼ t. ground black pepper, or more to taste
-1 T. fresh squeezed lemon juice
-½ t smoked (Spanish) paprika
Preheat oven to 425 degrees°.
On a shallow rimmed baking sheet, toss sprouts with olive oil, ½ teaspoon salt, and pepper, coating as much surface area of the vegetables as possible.
Roast in bottom third of oven for 5 minutes.
Stir sprouts to expose unbrowned areas to the hot pan, then roast another 5 minutes, or until surface is mostly caramelized.
Immediately toss with lemon juice on the sheet pan, and then stir in smoked paprika.
Sprinkle with a little more salt, to taste. Serve after cooling slightly. Enjoy!
Makes 2 quarts
-2 c. black beans
-3 T. olive or sunflower seed oil
-1 lg. onion, finely diced
-2 sm. carrots, finely diced
-3 celery ribs, finely diced
-1 green bell pepper, finely diced-3 garlic cloves, minced
-1 bu. of cilantro, stems finely sliced and leaves more roughly choppe
-1 T. toasted ground cumin seeds
-1 t. Spanish smoked paprika, or more to taste
-2 bay leaves
-1/4 t. cayenne, or more to taste
-1/2 c. sour cream
Juice of 1/2 lime, or more to taste
Rinse the beans and put them in a pressure cooker with 1 1/2 teaspoons salt and 10 cups water. Bring the pressure to high, then maintain it for 30 minutes. Release it and let it fall by itself. Taste the beans. If they’re not soft enough, simmer them until they are.
Meanwhile, heat the oil in a medium skillet. Add the onion, carrots, celery, green pepper, garlic, and cilantro stems. Cook over medium-high heat, stirring frequently, until the onion has softened. Season with 1 teaspoon salt and add the cumin, paprika, bay leaves, and cayenne.
Lower the heat and cook for 10 minutes longer, stirring occasionally and taking care not to let the paprika and cayenne burn. Add 1 cup water and continue to cook until the onion is soft, about 8 minutes.
Stir the onion base into the beans along with all but 3 tablespoons of the chopped cilantro leaves and cook over low heat, covered, for 20 minutes. Taste for salt.
Mix the sour cream, lime juice, and remaining cilantro together and season with a pinch of salt. Serve a spoonful in each bowl of soup.… Read the rest
This recipe is more of a guide to help with strengthening intuitive cooking, thus no measurements.
-Extra virgin olive oil
-Salt & pepper
-White wine (optional)
-Other spices (optional)
-5 T. extra virgin olive oil
-3/4 t. kosher salt; more to taste
-1 t. paprika, preferably Hungarian sweet or Spanish smoked paprika
-Freshly ground black pepper, to tasteCut potatoes in half, then cut them in thick slices lengthwise, 1/2 to 3/4 inch wide. Stack the slices and cut them in half lengthwise, then cut crosswise to get 3/4-inch-wide pieces.Heat 4 T. of oil in a large skillet over medium-high heat. When the oil is shimmering hot, add the potatoes and stir immediately to coat with oil. Sprinkle with 3/4 tsp. salt and stir again.
Fry the potatoes, stirring frequently, until they’re tender in the center and nicely browned on the outside, 25-30 min. (If the potatoes seem to be browning too fast, reduce the heat to medium or medium-low.)
Turn off the heat. Push the potatoes to one side of the pan and pour the remaining tablespoon of oil into the empty space in the pan. Stir the paprika into the oil and let sizzle for about 5 seconds.
Stir the potatoes into the paprika oil until well coated. Stir in several grinds of pepper. Taste for salt and add more if necessary. Serve hot. Enjoy!