PAPRIKA, HOT

HUNGARIAN – STYLE PORK AND LENTIL STEW
Prep Time: 20 minutes
Cook Time: 1 hr
Serves: 4

Ingredients:

1 Tbsp. Olive Oil
2 onions, chopped
1 lb lean pork, cubed
2 tsp. PureSpice ® Sweet Paprika
1 tsp PureSpice ® hot paprika
½ tsp. PureSpice ® Dried thyme
2 Tbsp. tomato paste
2 tsp.brown sugar
¼ cup red lentils
1 ½ cups beef stock
1 tomato to garnish
2 Tbsp. low-fat yogurt

1. Heat the olive oil in a large deep saucepan over high. Add onion, pork and paprika and stir for 3-4 minutes, until browned.
2. Add the thyme, tomato paste, sugar, lentils, stock and salt and pepper. Bring to boil, and reduce heat to low. Cook, covered for about 20 minutes, stirring occasionally. Uncover and cook for another 20 minutes, or until thick.
3. Remove from heat and set aside for about 10 minutes. To prepare tomato, cut in half and scoop out seeds. Slice flesh into thin strips.
4. Just before serving, stir in the yogurt. Serve with rice.



PAPRIKA, SPANISH

SHRIMP AJILLO
Inspired By: Rachel Perlow’s Shrimp Ajillo

Ingredients:

8 Garlic Cloves, peeled and sliced
½ cup olive oil
2 lb shrimp
1 tsp PureSpice ® Spanish paprika
½ tsp PureSpice ® salt
¼ tsp PureSpice ® black pepper
2 Tbsp Spanish Brandy
2 Tbsp PureSpice ® Parsley
Lemon Wedges
Crusty Bread

1. Put Garlic and Olive Oil in a large cool pan (or wok) and heat gently. As you start to smell garlic, add paprika and shrimp and turn up the heat. Sauté for 3-5 minutes, until shrimp is almost completely cooked. Add salt and pepper.
2. To Flambé: Push shrimp towards handle side of the pan. Holding the pan at a slight angle, empty side down; pour the brandy (not directly from bottle…pour in something else first) into the empty side of the pan. Allow the brandy to warm for a few seconds, then shift the pan to allow the flames to ignite the brandy fumes. As soon as it flames, stir the shrimp in the pan around until the flame dies down.
3. Sprinkle the shrimp with Parsley. Serve with lemon wedges and crusty bread.


PAPRIKA, SWEET HUNGARIAN

HUNGARIAN – STYLE PORK AND LENTIL STEW
Inspired By: Hungarian-Style Pork and Lentil Stew from “The Complete Low-Fat Cookbook”

Ingredients:

1 Tbsp. Olive Oil
2 onions, chopped
1 lb lean pork, cubed
2 tsp. Sweet Paprika
1 tsp PureSpice ® hot paprika
½ tsp. PureSpice ® Dried thyme
2 Tbsp. tomato paste
2 tsp.brown sugar
¼ cup red lentils
1 ½ cups beef stock
1 tomato to garnish
2 Tbsp. low-fat yogurt

1. Heat the olive oil in a large deep saucepan over high. Add onion, pork and paprika and stir for 3-4 minutes, until browned.
2. Add the thyme, tomato paste, sugar, lentils, stock and salt and pepper. Bring to boil, and reduce heat to low. Cook, covered for about 20 minutes, stirring occasionally. Uncover and cook for another 20 minutes, or until thick.
3. Remove from heat and set aside for about 10 minutes. To prepare tomato, cut in half and scoop out seeds. Slice flesh into thin strips.
4. Just before serving, stir in the yogurt. Serve with rice.



PAPRIKA


BEEF STROGANOFF
Inspired By: Beef Stroganoff from “The Complete Low-Fat Cookbook”

Ingredients:

1 lb rump steak
cooking spray
1 onion, sliced
¼ tsp. PureSpice ® Paprika
8 oz button mushrooms, halved
2 Tbsp. tomato paste
½ cup beef stock
½ cup low-fat evaporated milk
3 tsp. Cornflour
3 Tbsp PureSpice ® Parsley

1. Remove any excess fat from steak and slice into thin strips. Cook in batches in a large, greased, non-stick frying pan over high until cooked. Remove from pan.
2. Lightly spray pan and cook onion, paprika and mushrooms over med. heat until the onion has softened. Add the meat, tomato paste, stock and ½ water. Bring to boil, then reduce heat and simmer for 10 minutes.
3. In a small bowl, mix evaporated milk with corn flour. Add to the pan and stir until the sauce boils, then becomes thick. Sprinkle with Parsley.

TANDOORI LAMB SALAD
Inspired By: TANDOORI Lamb Salad from “The Complete Low-Fat cookbook”

Ingredients:
1 cup low-fat yogurt
2 cloves garlic, crushed
2 tsp. PureSpice ® Grated ginger
2 tsp. PureSpice ® Ground turmeric
¼ tsp. PureSpice ® Paprika
2 tsp. PureSpice ® Ground coriander
red food coloring
1 lb. Lamb fillets
4 Tbsp. lemon juice
1 ½ tsp. PureSpice ® coriander
1 tsp. Mint
5 oz. Mixed salad leaves
1 lg mango, cut into strips
2 cucumbers, sliced lengthwise into 1 in. strips

1. Mix yogurt, garlic, ginger and spices in bowl, add food coloring and toss with the lamb to coat. Cover and refrigerate overnight.
2. Grill the lamb on a foil-lined baking sheet on 375 until marinade browns on both sides. (You will have to turn lamb) Set aside for 5 minutes before serving.
3. Mix lemon juice, coriander and mint and season. Toss with the salad leaves, mango and cucumber. Arrange on plates.
4. Slice lamb and serve on top of salad.