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1 T (7 g) chili powder
1 1/4 T (10 g) smoked paprika
3 t (3 g) chili flakes
1/4 t (1 g) cayenne pepper
2 t (4 g) cumin
1/4 t (1 g) cinnamon
1 1/2 T (22 g) brown sugar
1 T (10 g) kosher salt
1 T (4 g) whole coriander seeds

1. Combine all ingredients in spice grinder and grind (I use a small coffee grinder). Sprinkle over meat and massage to evenly distribute. Refrigerate for 24 hours, turning halfway.
2. Lay the strips of beef in a dehydrator, being sure not to overlap the meat.
3. Adjust the dehydrator to the highest setting (mine was about 160 degrees F) and let it dehydrate for about 4-6 hours.

Man-O-Meter: 8

photo 2 (1)

Notes: I think it needs more salt, but I do enjoy the spice. Dried up much differently than the teriyaki version–wasn’t as smooth. Perhaps next time I’ll experiment with marinating time, and will rotate the dehydrator halfway through the process. Worth re-testing!

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I like to think of romesco sauce as Spain’s answer to pesto. The tomato and roasted bell peppers lend sweetness, almonds give it a nutty richness, bread provides texture, and smoked paprika and cumin round it all out with a subtle smokiness. This version was adapted from this recipe, featured in Bon Appetit. This vegan sauce can be served alongside non-meat mains, like tempeh, seared tofu, or grilled cauliflower steaks; drizzled over charred spring or green onions for a vibrant side dish; or combined with pasta cooking water for a luxurious pasta sauce. I decided to entertain the carnivore inside of me and serve it with breaded chicken cutlets.

1 medium tomato, rough chop (I used a grilled, peeled tomato leftover from a recent “grill night”)
1 1/2 roasted red bell peppers, rough chop
1 clove garlic
1/4 cup whole wheat breadcrumbs, or torn stale bread
2/3 cup slivered almonds, toasted
1 Tbsp smoked paprika
Pinch cumin
Kosher salt and freshly ground black pepper
3 Tbsp extra-virgin olive oil

1. Combine all ingredients, except for olive oil, in a food processor and whirl until mostly smooth.
2. Drizzle in the olive oil while the food processor is running. Add water to thin, if desired.

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Notes: absolutely lovely, but I admit that I didn’t do a good job of recording exact ratios. The above was recorded from memory, and I will need to retest to recreate results.

High in fiber, low in fat, and completely adaptable to your taste, this soup is great for all seasons. Serve as an entree for a healthy, satisfying meal that comes together quickly for an easy weeknight meal.

1 Tbsp canola oil
1 medium onion, medium dice
3 medium carrots, medium dice
3 stalks celery, medium dice
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
1 jalapeno, minced
2 Tbsp tomato paste
2 Tbsp cumin
1 Tbsp smoked paprika
1/2 cup white wine
1 28-oz can peeled whole tomatoes, crushed by hand
2 cups chicken broth (or vegetable broth to make it vegan)
3 15-oz cans black beans, drained
1 bay leaf
10 sprigs fresh thyme
Fresh cilantro (or parsley), rough chop, for garnish
Avocado, diced, for garnish
Lime juice, for garnish
Greek yogurt, for garnish (omit to make it vegan and dairy-free)

1. In a large pot, heat oil over medium-high heat. Add onion, carrots, and celery to the pot, season with salt and pepper, and saute until tender, about 5-7 minutes.
2. Add garlic and jalapeno and cook for another minute.
3. Stir in tomato paste, cumin, and smoked paprika and cook for another 2-3 minutes.
4. Deglaze the pan with wine, scraping the bottom of the pot to loosen any stuck-on bits; reduce by half.
5. Add tomatoes, chicken broth, 1 cup water, beans, bay leaf, and thyme; bring to a boil, reduce to simmer and cook for 30 minutes, stirring occasionally.
6. Remove bay leaf and thyme and roughly puree with an immersion blender or regular blender (it should still be very chunky; alternately, you could eliminate this step completely and leave it as is).
7. Adjust seasoning and serve with cilantro (or parsley), avocado, lime juice, and yogurt (all optional).

Initially posted without a photo on account of a stolen phone, photo below was retrieved from the magical cloud!
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