My only recommendation would be, use little less say 1/4 tsp
as cumin powder tends to be little strong in flavor than seeds.
You can add further spices to your liking such
as cumin powder or chilli, or even a little Dijon mustard with a dash of black salt — which has a unique sulfur like taste and hence mimics eggs well in veganised recipes.
Not exact matches
Then there are commercial curry
powders, such
as the Raja Jahan brand, which contains coriander,
cumin, turmeric, fenugreek, celery seed, fennel, and mangril, a mystery ingredient variously identified by the locals
as curry leaf or poppy seeds.
6 cloves garlic, minced 1/2 teaspoon turmeric
powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such
as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon
cumin powder 1/2 teaspoon coriander
powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
Here I have also added roasted
cumin powder as it's smell works great with spinach leaves.
I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion
powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp mustard
powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili
powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp
cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili
Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
Powder # 6 Ingredients: 1 Tbsp Guajillo chili
powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Pequin chili
powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp New Mexico chili
powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Chile de Arbol chili
powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Pasilla chili
powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Ancho chili
powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder Instructions: Mix ingredients well Store in a cool, dry, and dark place
As I'm sure you can tell I'm not quite up to your heat level, my friend!
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such
as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such
as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili
powder 1 teaspoon ground cinnamon 1 teaspoon ground
cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground
cumin 1/2 teaspoon chili
powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream,
as optional garnish
or a blend of spices which besides chilis already includes oregano and
cumin and is sold here
as chili
powder, chili mix, or chili flavor?
Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry ingredients, fresh ground pepper to taste / Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat
as is, or make a quick dip of equal parts mayo and sour cream, chipotle,
cumin or curry
powder to taste, a squeeze of lemon juice.
Try adding other spices, such
as fennel seeds,
cumin seeds, garam masala, or curry
powder.
2 tablespoons freshly ground black pepper 2 tablespoons ground coriander 2 tablespoons ground paprika 1 1/2 tablespoons ground nutmeg 1 1/2 tablespoons curry
powder, such as Cape Curry Powder, see recipe, page 00 1 1/2 tablespoons ground dried limes, omit if unavailable 1 1/2 teaspoons ground cloves 1 1/2 teaspoons ground cumin 3/4 teaspoon ground ca
powder, such
as Cape Curry
Powder, see recipe, page 00 1 1/2 tablespoons ground dried limes, omit if unavailable 1 1/2 teaspoons ground cloves 1 1/2 teaspoons ground cumin 3/4 teaspoon ground ca
Powder, see recipe, page 00 1 1/2 tablespoons ground dried limes, omit if unavailable 1 1/2 teaspoons ground cloves 1 1/2 teaspoons ground
cumin 3/4 teaspoon ground cardamom
Paula Wolfert, in her book Couscous and Other Good Food from Morocco, states that «it is incorrect to think of ras el hanout
as curry
powder by another name» because it lacks sufficient amounts (or any, in some cases) of
cumin, coriander, fenugreek, and mustard.
10 small, hot, dried red chiles, such
as piquins or santakas, seeds and stems removed 3 tablespoons coriander seed 1 tablespoon black peppercorns 3 tablespoons poppy seed 2 teaspoons mustard seed 1 tablespoon
cumin seed 1 tablespoon
powdered turmeric 10 whole cloves 2 teaspooons cinnamon
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup warm water 1 cup shredded coconut 1 1 - inch piece ginger, grated 2 green chiles, such
as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon
cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile
powder 1/2 teaspoon turmeric
powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to taste
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili
powder 1 teaspoon ground
cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more
as needed 1 tablespoon unsweetened cocoa
powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
2 cups cooked chicken (good use of leftover store bought rotisserie chicken) / 2 cups sauteed chopped frozen or baby spinach (I added peas and mushrooms
as well on my second attempt) 1/2 chopped onion 1/2 cloves garlic minced 1 - 2 tbsp olive oil 1 tsp
cumin (optional) pinch chilli
powder (optional) 1/2 8 - oz.
One of our favorite weekday dinners is known
as «green chile chicken» (chicken seasoned with chili
powder,
cumin, and the like, sauteed with onions or scallions, and the green chiles you can find in a can -LRB-!)
I enjoy turkey tacos
as well, with my own blend of chili
powder and cayenne and
cumin.
I always add some
cumin (about 1/2 tsp per avocado) and about half
as much chili
powder, and I get good reviews from my eaters.
Ancho chile
powder is made up purely of dried and ground ancho chiles (
as opposed to standard «chili
powder,» which is actually a mix of ground chiles with several spices like oregano, garlic
powder, and
cumin.
Ground
cumin (also known
as jeera, geerah, kamoon), crushed red chili, and red paprika
powder, with some frozen cilantro on the background.
Then take 1/2 tsp of chili
powder and 1 tsp of
cumin powder and add these to the meat
as well.
While Taco Bell's chipotle sauce is flavored with seasonings such
as onion
powder, garlic
powder, paprika, and
cumin, their Baja sauce is made with onion, red bell pepper, jalapeno, and lime juice.
To make the Fat Head tortillas, you simply make the Fat Head pizza base, but instead of adding herbs such
as rosemary or other pizza flavours, I added 1 teaspoon of dried coriander / cilantro, 1 teaspoon of
cumin powder and a good pinch of chilli to the Fat Head pastry mix.
I used a very spicey chili
powder I have that includes chili flakes +
cumin as the recipe calls for but even in the quantities specified, it had very little flavor, including the tablespoon of lime zest that I couldn't taste on the fish.
1 large onion, sliced 2 tablespoons Dijon mustard 1 tablespoon extra-virgin olive oil 1 tsp kosher salt Crushed black pepper 1 tsp paprika 1 tsp onion
powder 1 tsp
cumin 6 cloves garlic crushed 1/2 - cup red wine 1/2 cup pomegranate juice (such
as Pom) 1 cup ketchup Pomegranate seeds for garnish
Just like with any chili recipe, the spiciness is a very individual thing, so while I put my measurements for the
cumin and chili spices, use your own taste
as a guide: add less or more
cumin or chili
powder, depending on how spicy and flavorful you like you chili, and also depending on how SPICY your chili
powder is to begin with.
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile
powder 2 tablespoons hot or mild New Mexico chile
powder 2 teaspoons chipotle
powder 1/2 teaspoon cayenne pepper 1 tablespoon ground
cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such
as chocolate stout 1 tablespoon instant espresso
powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
Give the tomatoes, spring onions and garlic to the bowl together with a pinch of lime zest, the juice of half a lime, pure chili
powder or cayenne pepper to taste, ground coriander, ground
cumin, salt and pepper to taste
as well.
2 cups corn kernels 3 lb tomato, diced 2 cups dried kidney beans, soaked 4 cups vegetable stock (or less,
as needed) 1 Tbsp garlic
powder 1 Tbsp ground
cumin Salt to taste
I added
cumin,
as Maggie suggested, and a little more chili
powder than called for.
For additional seasoning, add more chicken bouillon or other seasonings such
as cumin, chili
powder, salt, or pepper if desired.
You could use extra nutritional yeast, maybe some hickory liquid to give a smokey flavor, herbs such
as parsley or sage are nice,
cumin, mild curry
powder... the options are endless.
Anyway, I cooked the chicken in the finely chopped onions, garlic, and jalapeno
as well
as cumin and sugar then added broth until the chicken was done; strained the chicken apart from this concoction and added to a simmered tomato sauce with chili
powder and more sugar for maybe 10 minutes.
Now add all spices (roasted
cumin powder, roasted jeera
powder, garam masala, sun dried red chili
powder) and mix with all other ingredients and also add salt
as needed
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili
powder (more or less to suit your taste) 1 Tbsp ground
cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips
as garnish
6 New Mexican red chiles, stems and seeds removed (or substitute 4 small, hot dried chiles, such
as piquins) 1/4 cup
cumin seeds 1/4 cup coriander seeds 2 tablespoons black peppercorns 1 tablespoon mustard seeds 1 teaspoon cardamom seeds 1 teaspoon whole cloves 1 teaspoon fenugreek seeds 1 tablespoon turmeric
powder 1 tablespoon dried,
powdered curry leaves
The Spice Paste: 4 small hot red chiles, such
as santaka or cayenne, stems and seeds removed 1 - inch piece fresh ginger, peeled and chopped fine 4 garlic cloves, peeled and chopped 2 teaspoons coriander seeds 1 teaspoon
cumin seeds 1/2 teaspoon
powdered turmeric 6 black peppercorns 1 tablespoon malt vinegar
3 large onions, chopped 2 large ripe tomatoes, chopped 8 cloves garlic 2 green chiles, such
as serranos, stems removed and halved 1 2 - inch piece of ginger, peeled 1 tablespoon
cumin powder 2 teaspoons coriander
powder 1 teaspoon turmeric
powder 1 teaspoon cayenne
powder 2 tablespoons vinegar 3 pounds boneless lamb or beef, cut into 1 - inch cubes 2 teaspoons fennel seeds 1/4 cup raw cashew nuts 1/4 cup almonds Salt to taste 6 tablespoons vegetable oil
1 tablespoon saffron strands 4 teaspoons warm milk 2 fresh green chiles, such
as serranos, stems removed 2 fresh red chiles, such
as serranos, stems removed 2 large onions, chopped 1 2 - inch piece of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon
cumin seeds 1/4 teaspoon
powdered nutmeg 1/4 teaspoon
powdered mace 1/2 cup mint or cilantro leaves 1/4 cup lemon juice 2 cups plain yogurt 3 pounds of boneless chicken, cut into 1 - inch cubes Salt to taste 2 tablespoons olive or vegetable oil 1 tablespoon ghee, recipe here 1 onion, finely chopped 8 large tomatoes, chopped 2 cups basmati or long grain rice 1/3 cup each raisins, cashews, and almonds 6 hard boiled eggs, halved
1 tablespoon saffron strands 4 tablespoons warm milk 1 tablespoon each of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1 cup coconut milk (see recipe, here) 1 1 - inch piece of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and diced 1/2 teaspoon each
powdered nutmeg and mace 1 tablespoon coriander
powder 1 tablespoon
cumin powder 6 fresh red chiles, such
as serranos, stems removed 2 cups yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver into 1 - inch long sections 4 teaspoons ghee (recipe here) or vegetable oil 2 large onions, finely chopped
Ingredients: 1 winter squash, such
as acorn or butternut 1 tsp
cumin seeds (or 1/2 tsp
powdered) 1/2 tsp paprika 1/4 tsp chili
powder 1/2 tsp oregano,
powdered (or 1 tsp fresh) 1 tsp garlic, minced 1/4 tsp salt 1/4 cup corn, fresh (if using frozen, thaw completely) 1/4 cup red onion, thinly sliced (optional)-LSB-...]
According to new research (brace yourself, we are going to get all scientific on you now),
cumin powder may help decrease body fat and improve cholesterol levels
as well.
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such
as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam
powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon
cumin seeds pinch of cinnamon
powder 1 sprig of curry leaves 1/4 teaspoon turmeric
powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such
as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds, toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili
powder 1 teaspoon dried oregano 1 teaspoon ground
cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice),
as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste
1 tablespoon (15 mL) chili
powder 1 1/2 teaspoons (7 mL) ground
cumin 1 teaspoon (5 mL) smoked sweet paprika, or 1/2 teaspoon (2 mL) regular paprika 1/4 teaspoon (1 mL) cayenne pepper, plus more
as needed 1 1/4 teaspoons (6 mL) fine - grain sea salt 1/4 teaspoon (1 mL) ground coriander (optional)
• 1 pound lean flank steak • 2 teaspoons ground chile, such
as ancho or New Mexican Chimayo • 1 teaspoon ground
cumin • 1 teaspoon ground coriander • 1 teaspoon garlic
powder • 1 cup chipotle - based salsa, divided • Vegetable cooking spray • 6 to 8 green or Mexican bulb onions • 4 to 6 flour tortillas
1/3 pound of bacon (about 5 slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and diced 3 large celery stalks, diced 1 teaspoon
cumin powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (add more if you love it hot) 1 pound dry split red lentils, rinsed and cleaned 2 cups water 4 cups vegetable stock 1 tablespoon fresh thyme leaves, chopped (or substitute 1/2 teaspoon dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage of your choice, though it won't be nearly
as good) 1 teaspoon red wine vinegar 1/4 cup chopped fresh cilantro
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk
as well) 1 tablespoon curry
powder 1 1/2 teaspoons ground
cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish