Posts Tagged ‘Spanish paprika’

“Red Rules!” Stir-fry

"Red Rules" Stir-fry

"Red Rules" Stir-fry

After deciding on my ingredients for this vegan stir-fry, I found a “red” theme emerging. Quite appropriate during a month that’s all about Valentine’s and roses, don’t you think?  Red bell peppers, red potatoes, red kidney beans…and some Spanish paprika in the seasoning (red also!). To add some other colors to the plate, I tossed in cauliflower and spinach. too. Although my preference is to eat this tasty dish without any underlying grain, you might also enjoy it served over brown rice or quinoa. 

About this dish:
Vegetarian/vegan? Yes, it is!

Gluten Conscious? You’re in the clear!

Everyone: Dig in! 


What You’ll Need For the Stir-fry:

  • Spinach – 6 cups
  • Cauliflower – 3 cups, chopped

    Raw Materials for Red Rules Stir-fry

    Raw Materials

  • Red bell peppers – 3 cups chopped
  • Red potatoes – 3 medium-sized, chopped into small pieces
  • Red kidney beans – 2 cups, cooked
  • Olive oil – 1 Tbsp to prep pan
  • Cilantro – 1 tsp
  • Spanish paprika – 1 tsp
  • Ginger – 1 tsp
  • Sea salt – 1 tsp
  • Black pepper – 1/2 tsp

 Get cooking…

  1. In a small bowl, combine cilantro, papriak, salt, black pepper & ginger, then set aside.
  2. Warm olive oil in an extra large deep frying pan or wok on medium heat.
  3. When the pan is hot, add potatoes and cauliflower. Stir often & cook until slightly tender.
  4. Decrease heat to low and spinach and red peppers. Stir often & cook until tender, but not overdone.
  5. Add red kidney beans and spices.
  6. Stir until well-mixed.
  7. Serve (over rice or quinoa if you wish) and enjoy!

Makes 4  servings – Eat well!

Brussel Sprouts Stir-fry in Spanish Paprika Spice Medley

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Brussel Sprouts Stir-fry in Spanish Paprika spice medley

Brussel Sprouts Stir-fry in Spanish Paprika Spice Medley

I just love when brussel sprouts make the  Produce Geek‘s picks of the week ! Although, they’re not a “traditional” stir-fry ingredient, they are absolutely one of my all time favorites. They’ve got substance, and they pair well with other veggies surprisingly well. This week, I combined them with sweet red bell peppers, onions, eggs & a combo of spices. I think you’ll enjoy the varied colors, tastes and textures . Serve it up with some rice if you like,  but it’s equally delightful on its own.

Vegetarian/vegan? Vegans, use your favorite beans instead of the eggs.

Gluten Conscious? You’re in the clear!

Everyone: Dig in! And subscribe to Eat This Now directly to get the Produce Geek’s expert buying advice every week.


What You’ll Need For the Stir-fry:

First the Produce Geek’s picks…

  • Brussel Sprouts – 6 cups, halved
    Raw materials for Brussel Sprouts stir-fry

    Raw materials

     

Other ingredients…

  • Sweet red bell pepper – 1 large pepper, cut into bite-sized chunks
  • Sweet onion – 2 cups, chopped into large pieces
  • Eggs – 8
  • Brown rice (optional) – 2 cups
  • Spanish paprika – 1 tsp
  • Dill weed – 1 tsp
  • Dry mustard – 1/4 tsp
  • Sea salt – 1/4 tsp
  • Black pepper – 1/4 tsp
  • Olive oil – 1 Tbsp

 Get cooking…

  1. Warm olive oil in an extra large deep frying pan or wok on medium heat.
  2. When the pan is hot, add onions, peppers and brussel sprouts. Stir often until tender, but not overdone.
  3. Decrease heat to low and add eggs.
  4. Stir often until eggs are thoroughly cooked and distributed throughout.
  5. Add spices and stir until well-mixed.
  6. Serve (over rice if you wish) and enjoy!

Makes 4  servings – Eat well!

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