Paprika is a spice made from the grinding of dried fruits such as , bell peppers or chili peppers). In many European languages, the word paprika also refers to bell peppers themselves. The
seasoning is used in many cuisines to add color and flavor to dishes. Paprika
can range from sweet (mild, not hot) to spicy (hot). Flavors also vary from
country to country. Paprika releases its color and flavor when heated. Paprika
can be brushed on meats, poultry, or fish before cooking to add flavor . It is
important to remember when using paprika in sauces that it has a high sugar
content and burns easily.
PINCH OF WISDOM
Ranges from sweet to hot and releases its color when heated. What an interesting description. We often do this in the same hour or
at least in the same day. We can let our emotions control us to such an extent
that we become a different person. Anger brings bitter words. When we are
troubled or angered is the moment when our true “self” may be released.
Self-control is a fruit of the Spirit so needed in our society today. Christians
are to add color and flavor to their environment much like paprika is used in
the following recipe.
TASTE OF SCRIPTURE
“The fruit of the Spirit is … gentleness and self-control. Against such
things there is no law.” (Galatians 5:19-23, New
International Version)
RECIPE OF THE DAY.
CHICKEN TIKKA serves 4
4 boneless chicken
breasts, skinned
MARINADE:1/4 tsp (1.25 ml) ground chilli,1 1/2 tsp
ground ginger,3 garlic cloves, peeled and crushed,2 tsp paprika,1 tbsp
lemon juice,1 tsp ground cumin,1 tsp ground coriander,1 tsp salt,1 x (5 oz (150
g)) carton natural yogurt,1/2 tsp cochineal,2 oz (50 g) butter, melted.
Garnish:lime
wedges, onion rings and shredded lettuce
Method1. Cut chicken into 1 inch (2.5 cm) cubes. Combine all
marinade ingredients. Add chicken and marinate for at least 12 hours, covered,
in a cool place. Remove chicken from marinade, thread on to skewers. Brush with
melted butter. Grill, turning once, for 15 min
LOVE your new blog, Clella!!!
ReplyDeletethanks Laura...still a work in progress, but thought it was time to put it out there and get a response.
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