Not exact matches
It's a mixture here
of chili powders (
paprika and spicy cayenne) along with granulated garlic, onion powder, mustard powder, brown sugar for flavor and caramelization, salt and pepper, turmeric,
cumin, and a
pinch or THREE
of ghost pepper chili powder.
- Place a large, non-stick heavy - bottom pan over medium - high heat, and drizzle in about 1 tablespoon
of the oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add in a couple
of pinches of salt and black pepper, the oregano,
cumin, chili powder and
paprika, and stir to combine.
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest
of half a lemon — Half a tsp each
of paprika,
cumin, tumeric, chilli powder, ground coriander, garlic powder — 2 tbsp fresh mint, chopped — A
pinch of sea salt and black pepper
1/2 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon garlic powder 1 teaspoon
cumin 1 teaspoon
paprika pinch of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
Toss the almonds with olive oil, curry powder,
paprika,
cumin and a
pinch of salt in a small bowl.
- Add the garlic, chili powder, smoked
paprika,
cumin, cayenne (if using), and a generous
pinch of kosher salt.
2 large garlic cloves 1/2 teaspoon kosher salt
Pinch of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet
paprika 1 teaspoon smoked
paprika 1/4 teaspoon ground
cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling
* 3 tablespoons olive oil * 1 teaspoon
cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1 red bell pepper, cored, seeded, and thinly sliced * 1 yellow bell pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked
paprika * A
pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount
of frozen roasted tomatoes from my garden last summer instead) * Sea salt and freshly ground black pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
Drizzle with 1 1/2 tablespoons olive oil, and add the
cumin,
paprika, and a generous
pinch of salt and pepper.
Sprinkle in
cumin and a
pinch of cinnamon,
paprika & cayenne.
Tender butternut squash and juicy chicken thighs are simmered with onions, garlic, and tomatoes, and spiced with smoked
paprika, oregano,
cumin and a tiny
pinch of cinnamon for warmth.
Scatter with
paprika,
cumin and a huge
pinch of sea salt and black pepper, and using your hands, massage the oil and spices into the cauliflower.
2 cloves
of garlic, crushed 1 red chilli, deseeded and chopped 1/2 cup pumpkin seeds 1/2 tsp
paprika 1/2 tsp
cumin 1/4 tsp mixed herbs
pinch cayenne pepper 1 x 400g can
of black beans, drained and rinsed salt and pepper to season
Reduce heat to medium - low and add the
cumin, smoked
paprika, and a
pinch of salt and pepper.
BBQ - spice 3 small cloves
of garlic 0.5 tsp smoked
paprika powder 0.5 tsp black pepper 1
pinch of chilli 1 tsp
cumin 1 tsp dried thyme 2 tsp ground coriander seeds 2 tsp dried oregano 1.5 small tsp salt
4 cups
of grated carrots (from about 6 carrots) 2 cup
of grated fresh beets (from about 2 medium sized peeled beets) 1/4 cup dried cranberries or raisins 1 teaspoon sweet
paprika 1/2 teaspoon ground
cumin 1/2 teaspoon cinnamon Small
pinch of cayenne 4 Tbsp lemon juice 4 tsp date paste
4 sustainably caught salmon fillets 1 teaspoon chili powder 1 teaspoon ground
cumin 1/2 teaspoon smoked
paprika 2 teaspoons honey or maple syrup 1 teaspoon olive oil generous
pinch of sea salt
Corn and Mango Filling 2 ears
of corn 2 2/3 cups cooked black beans 1 small green onion, finely chopped 1 mango, peeled and sliced 1/2 cup dried coconut flakes grated zest and juice
of 1 lime 1 Tablespoon extra virgin olive oil 1 teaspoon ground
cumin 1
pinch each cayenne pepper,
paprika, and dried oregano Sea salt
Add most
of the spices:
cumin, smoked
paprika, coriander, a
pinch of cinnamon and cloves to the onion - garlic mixture.
In a separate bowl, combine the black beans, salsa, 1/2 teaspoon
cumin, 1/2 teaspoon
paprika, and 1/2 teaspoon chili powder; season with a
pinch of salt and black pepper.
(Serves 2) 100g dried black beans 1 onion 1 clove
of garlic small red chilli 1 or a
pinch of chilli flakes A shake
of paprika A generous shake
of ground
cumin A splash
of oil 1 carrot 30 ml red wine 400g chopped tomatoes 1 vegetable stock cube dark chocolate (3 squares, approx 20g) fresh parsley to garnish Put your beans in to soak the night before, or early in the morning if you're going to be cooking that evening.
2 peppers (I used red and yellow), very finely chopped About 4 sweet potatoes, cooked and mashed 2 tin / carton organic kidney beans 1 cup tomatoes, blended Juice
of half a lime Handful coriander, chopped Handful parsley, chopped
Pinch of ground black pepper
Pinch of paprika Pinch of Himalayan salt (omit for young babies or if you don't want any salt in there) Tbsp ground
cumin Tsp turmeric Tsp nutritional yeast 1/4 cup cornmeal
Add in tahini, lemon juice, olive oil,
cumin,
paprika, and a
pinch of s & p to the food processor and pulse until smooth in consistency.
Ingredients (serves 4): 4 medium sweet potatoes 1 15 - ounce can chickpeas, rinsed and drained 1/2 Tbsp olive oil 1/2 tsp each
cumin, coriander, cinnamon, smoked (or regular)
paprika Optional:
Pinch of sea salt or lemon juice
Or make a version this sweet potato chile or spiced quesadillas with ground chili powder,
cumin, and a
pinch of smoked
paprika.