Recently I've used smoked paprika in a pumpkin and yellow pepper soup and while the recipe calls for only a 1/2 teaspoon, I like to use about 2 teaspoons because I like a stronger flavor. And, I almost always use the smoked paprika in paella. It has many uses and it's a great spice to have in your repertoire.
Forget the Zuni Cafe! 4 of us ate there 2 months ago and it was awful. 4 entrees, 4 awful meals. Overcooked vegetables (broccoli and carrots), overcooked fish, tough meat, unappetizing presentations---my plate was completely gray. There are so many other, better restaurants all over SF. Nopa at Divisidaro and Hayes. A16 in the Marina. Clementine on Clement. Limon and Delfino's in the Mission. SF has lots of everything--cheap Chinese food, good currie houses, Vietnamese noodle houses. Just thinking about these places makes me hungry!
A few years ago, when I still had kids at home, I got the weekly vege box for about $12/box/week. I "shopped" around a bit for a program that suited my needs--delivery day and location, vacation schedule, cost, and so on. I had to drive a few miles to pick up the box but always managed to work it into my errand itinerary. It was a good size box with lots of variety. I especially liked the greens. Some veges were new to me and I had to figure out what to do with them but that made cooking even more interesting. Fruit was always included and we enjoyed foods I might otherwise have passed up at the market. The farm I used also had a stall at the local open air market, so I felt somewhat connected.
It was a good experience for us and I recommend you give it a try.
Bored? Go out for dinner. Your local dive is a good place to start.
Also, a new cookbook gets me going in the kitchen. If it's the cooking process that is boring, try a different ethnic cuisine. If it's the food, try a "new" recipe from an old cookbook.
One last suggestion--check out a cookbook from your local library and test the recipes.
Challenge yourself!
LOVE smoked paprika (and Penzeys!) -- I agree 100% with all the above suggestions. It's so versatile & adds a lot of flavor for using very little. I especially love it in my night-before-BBQ-rib-rub, or pork carnitas... So many different delights....
Is it wrong that the Penzey's catalog is my bathroom reading?
Funny, I just tried it last night for the first time, I added it to collard greens in an attempt to get smoky flavor while still keeping them low fat. While it wasn't quite a substitute for bacon, it was still quite delicious!
I found this simple curried chicken salad recipe online that calls for shredded chicken, mayo. with two teaspoons of curry mixed in, french cilantro and red onion. As a garnish, you sprinkle a fair amount of smoked paprika on the chicken salad mixture before you smack your sandwich together. It's a small gesture, but it makes a world of difference. I swear I'd be able to tell if my curried chicken sandwich was missing its sprinkling of smoked paprika.
Love it! Check out elise's chicken recipe...here and the comments are full of suggestions.
I used it recently on almonds I made for a Tapas party - blanched almonds sauteed quickly in good olive oil topped sprinkled with sea salt & smoked paprika. They were very popular.
I use smoked paprika as a staple, right along with my S&P. It goes on everything I grill, everything I roast. Plus, it is so damn pretty!
i use it all the time on roasted potatoes. i cut them into small chunks, then add liberal amounts of salt, pepper, smoked paprika, and olive oil and spread on a baking sheet. bake at 350 until soft, about half an hour to 45 minutes, turning them once or twice.
if you make roast chicken, sprinkle some smoked paprika on the skin before putting it in the oven.
I absolutely love smoked paprika and use it a lot - it really enhances egg dishes, from scrambled eggs (especially, when I make them with sauteed onions and peppers) to omelettes to fried egg sandwiches or egg salads, it's great in my brown rice "risotto", it added a very nice dimension to the tri-onion, potato and bacon soup I made last week (I also used about 2 teaspoons) and it was really nice in scalloped potatoes. Oh, and I like adding it to homemade mayo. As dinnereadyet said, it truly has many uses!
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