Spanish Rub - 1g Carbs, 0g Added Sugars, 0g Fiber
From: EatingWell - November/December 2008
Two kinds of paprika, cilantro and lemon give Spanish flair to pork chops, tenderloin or shrimp.
Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low saturated fat | Heart healthy | Healthy weight | Gluten free
Active Time: 5 minutes
Total Time: 5 minutes
Makes: About 1 cup
6 Tbsp smoked paprika, (see Ingredient note)
3 Tbsp regular paprika
3 Tbsp dried cilantro
3 Tbsp coarse salt
1 Tbsp ground dried lemon peel
1 1/2 tsp freshly ground pepper
Combine smoked paprika, regular paprika, cilantro, salt, lemon peel
and pepper in a small bowl.
Make Ahead Tip:
Store in an airtight container at room temperature for up to 6 months.
Ingredient note:
Smoked paprika is a spice made from grinding smoke-dried red peppers.
It can be used in many types of savory dishes and is available in some
large supermarkets with other spices and at tienda.com.
Makes: About 1 cup
Serving Size: 1 teaspoon
Nutrition per Serving:
4 Calories, 0g Fat, 0g Sat, 0g Mono, 0mg Cholesterol, 0g Protein,
1g Carbs, 0g Added Sugars, 0g Fiber, 211mg Sodium, 33mg Potassium
Exchanges: free food
User Review - -
12/22/2009 - Anonymous - love this rub. i made it as a gift for
friends and family last year and had some leftover--HOW HANDY!
it's particularly great on salmon and chicken.
