Paprika – Spice of the Month Club

Last month we joined a spice of the month club and began our culinary journey with Fennel Seed. I’m using this club as a way to teach some baking/cooking/home economics in our homeschool.

I’m so grateful for someone else planning this fun club, and the opportunity to participate. The kiddos are getting the experiences of cooking, talking about what we made in a group setting, trying new food, practicing nice manners in public, and making new acquaintances!

This month’s spice is paprika. Like last month, we made three vegetarian dishes: a main dish, a side, and a dessert. The club meets at lunchtime, so I want to make sure my kiddos get enough to eat! This time we made:

B’s homemade chili (recipe at the end of this post) – made by B (age 9)

Paprika Hummus – made by S (age 14)

Peanut Butter Paprika Cookies – made by K (age 11)

B’s Homemade Chili Recipe

2 cups dry Great Northern beans

Vegetable broth

1/2 Jalapeño pepper – chopped with seeds and pith removed

1 White onion – chopped

1 tsp chopped Garlic

1 28 oz can petite diced tomatoes

1 TBS Paprika

Salt to taste

Directions: soak 2 cups of Great Northern beans overnight. Rinse thoroughly. Cover with vegetable broth or water, bring to boil and then reduce heat to simmer until beans are tender (about 3 hours).

Sauté onions and jalapeño pepper until onions are golden brown. Add garlic and sauté for less than one minute. Add the cooked beans, petite diced tomatoes, and seasonings and simmer for 15-20 minutes.

The 3 dishes we made were a hit! We came home with very little leftovers.