From EatingWell: July/August 2011
A simple combination of herbes de Provence, paprika, salt and pepper makes a flavorful rub for chicken, or try it with steak or tofu.
- 1 tablespoon herbes de Provence (see Note)
- 2 teaspoons paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- Combine herbes de Provence, paprika, salt and pepper in a small bowl.
Tips & Notes
- Make Ahead Tip: Store in an airtight container for up to 3 months.
- Note: Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can find commercial mixtures in well-stocked supermarkets and in the bulk spice section at some natural foods stores and/or gourmet markets. To make your own, mix 1 tablespoon each (or equal proportions) dried thyme, rosemary, oregano, marjoram and savory in a small jar. If desired, add a pinch of dried lavender and crushed aniseed.
Per serving: 6 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g protein; 1 g fiber; 141 mg sodium; 34 mg potassium.
Carbohydrate Servings: 0
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- Preparation/ Technique
- Type of Dish
- Sauce/Condiment, marinade/rub
- Ease of Preparation
- Total Time
- 15 minutes or less
- July/August 2011