A little while ago I had asked if anyone had any requests for recipes. Our buddy, Robb, wanted to know how to cook fish on the grill the healthy way (i.e. sans the fish & butter foil packet idea, the one he knew well). Our favorite little person, Grace, had a request for a healthy summer-inspired lunch idea, other than the obvious choice of leftovers. Robyn wanted to know why she has paprika in her spice rack. All excellent requests so thanks guys! I hope I killed
two three birds with one stone with this idea!
Now, let’s get down to brass tacks:
Believe it or not, there are several types of paprika ranging from mild and sweet to hot and spicy. OK, I hear you, Robyn–What exactly IS paprika? Paprika is made from ground peppers (think bell peppers or tomato peppers). “Paprika” is actually the name of the spice and any kind of fresh pepper in Hungarian and along with Eastern European foods, paprika is a staple in both their cuisines.
In American cooking it’s usually considered a garnish (think the infamous deviled egg).
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