Ahhh, those spices and herbs that lurk in the back of the spice rack or pantry. They’ve been there for… well, you’re not sure how long. But, you know what I’m talking about… those jars, bottles or even baggies you bought for a specific recipe or received as a gift. Well, this month’s Recipe ReDux challenged us Recipe ReDux’ers to use those spooky spices collecting dust. My spice of choice? Paprika.
Spooky Spices: You know they are lurking there: Way in the back of your spice drawer. There lie the herbs, spices, or rubs that are getting dusty because you’re afraid to use them… you simply don’t know what to do with them! Well, pull them out and show us a recipe you created to deliciously conquer that fearful spice. (Or maybe the recipe was a flop – and the spice still give you nightmares?!)
So along with the paprika, I pulled out a can of chickpeas, pre-washed kale salad greens and a box of crushed tomatoes.
- 1/2 Tbsp. olive oil
- 1 clove garlic, minced
- 1 tsp. paprika
- 1 (15-oz.) can garbanzo beans
- 4 cups kale, chopped (I used pre-washed kale salad greens)
- 1 (13.5-oz) box crushed tomatoes
- Salt and pepper, to taste
- Heat oil over medium heat.
- Add garlic and paprika, cook for 2 minutes.
- Add garbanzo beans, kale and tomatoes. Cook over medium-high heat for 5-7 minutes, or until kale is wilted. Add salt and pepper, as desired.
- Serve over brown rice, with a side of nonfat plain yogurt sprinkled with paprika. Serves 2.
PLEASE SHARE: What is your spooky spice (or herb) of choice? I’d love to hear from you!
And don’t forget to check out recipes from my fellow Recipe ReDux’ers below. You’re sure to find a spooky dish that tingles your palette!