Not exact matches
Drizzle
over some olive
oil, a sprinkle of
cumin, salt and pepper and give it all a really good mix to make sure everything is coated.
Heat the
oil in a small pan
over medium - low heat and add in the hemp and
cumin seeds.
Mix the coriander,
cumin, turmeric, lemongrass, shallot, garlic, galangal, chili, lime, fish sauce sugar and
oil and marinate the cauliflower in the mixture in the fridge for 30 minutes to
over night.
Heat a large sauté pan or skillet
over medium heat, add olive
oil, garlic, jalapeño, coming,
cumin, chili powder, and salt, and cook for a minute to flavor the
oil.
* 1 tablespoons olive
oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked
over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground
cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger
Whisk together lime juice,
oil,
cumin and salt and pour
over slaw mixture.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut
oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of
oil to medium hot, add
cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce
over winter and spring veggies, sprinkle with chives.
- 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.
Place in a pan with the minced onion, hot sauce,
cumin, worcestershire, liquid smoke, chili powder, salt / pepper, and cook
over medium heat with a drizzle of olive
oil.
2 1/4 cups slit red lentils, picked
over and rinsed 1 1/2 teaspoons salt vegetable
oil cooking spray 2 tablespoons olive
oil 1 large onion, chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground
cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges, for serving extra-virgin olive
oil, for serving
For marinade, in a small bowl, stir together lime juice, chili powder,
oil, garlic,
cumin, cinnamon, hot pepper sauce, and salt; pour
over chops.
What I had intended to do was toss the carrots with olive
oil and
cumin, salt and pepper, roast them until they were soft, but not overly brown (I might put them in a covered dish next time), put some avocado slices on top and then squeeze fresh lemon juice
over it.
Combine the flour, salt, black pepper,
cumin seeds, chillies and coriander in a large bowl and drizzle the
oil over the top.
Warm the
oil over medium heat in a medium pot, add
cumin seeds and toast for 1 - 2 minutes, until fragrant.
Ingredients: 1 onion, chopped 1/4 cup olive
oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground
cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat
oil over medium heat.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan
over medium - high heat, and drizzling in about 1 tablespoon of olive
oil; once the
oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the
cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
Method Cook onion, bell pepper, garlic,
cumin, and salt in
oil in a 4 - to 6 - quart heavy pot
over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes.
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground
cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water
over night.When ready to cook; in large pot heat olive
oil and add onions, sauté until translucent.
Dressing: 1 finely chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive
oil, 1 t
cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3 Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1 tablespoon of dressing to yogurt / sour cream mixture / Drizzle remaining dressing
over beans and plolenta when serving.
In a small frying pan, heat olive
oil, add onion and fry
over medium heat for 3 - 4 minutes, add garlic and
cumin and saute for a minute more.
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn
oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground
cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat
oil in Dutch oven
over medium heat.
1/3 cup popcorn kernels (I prefer yellow
over white) 2 tbsp olive
oil 1 tsp ground
cumin 1/2 -3 / 4 tsp chili powder Salt and pepper to taste
Lentils, dried tomatoes in
oil, chopped onion, left
over Brussels Sprouts with Pancetta (from FoodNetwork.com),
cumin, beef broth.
Rub the inside of each acorn squash with a little olive
oil and sprinkle generously all
over with sea salt, red pepper flakes, freshly cracked black pepper and
cumin.
Heat the
oil in a large skillet
over medium - low heat and the garlic, onion, chili powder and
cumin.
11/2 cups red split lentils (masoor dal), picked
over, washed and drained 5 cups water 3 tablespoons high - oleic safflower
oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground
cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
Cut off the green parts of the scallions and reserve for slicing later, then finely slice the white part and add this to the pan slicked with orange
oil (this is where I added the bacon fat since my chicken chorizo left no fat in the pan), along with the ground
cumin, stirring everything together for a couple of minutes
over a gentle heat.
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive
oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon
cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked
over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
Mix 1 tsp salt, pepper,
cumin, paprika and olive
oil together ans smear
over the salmon
Put the pot
over medium - high heat and add 1 tsp of
oil along with the tomato paste,
cumin, chili powder, 1/2 tsp of salt and a pinch of pepper.
In a saucepan
over medium heat, add the vegetable
oil and once the
oil simmers, add achiote pepper, garlic cloves, cloves, cinnamon stick, black peppercorns,
cumin, paprika, chili powder, oregano, and garlic powder and cook, tossing and stirring, until fragrant, about 2 minutes.
Cook onion, garlic, chiles to taste, chili powder, and
cumin in
oil in a 12 - inch heavy skillet
over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes.
Ingredients 2 cups raw almonds 20g butter 2 tsp olive
oil 1 tbsp cinnamon 1 - 2 tbsp coconut sugar OR honey 1 tsp paprika 1 tsp
cumin 1 tsp sea salt Chilli flakes (optional) Method Melt butter in large frypan
over medium heat.
1 lb dried white beans pre-soaked
over night, or two cans of white beans, rinsed and drained 2 tablespoons of olive
oil 4 leeks, chopped 2 garlic cloves 2 teaspoons ground
cumin 2 teaspoon paprika 2 bay leaves 1/2 cup whole wheat couscous 2 - 3 cups fresh spinach leaves Salt and pepper to taste 4 - 6 cups of water, depending on how thick you want the soup, if using dry beans you will need more water as dry beans will absorb the liquid
Drizzle
over the light olive
oil and then scatter
over the
cumin, salt and pepper.
Heat the
oil, garlic, and
cumin in a small saucepan
over medium - low heat until the garlic is soft but not brown, about 3 minutes.
Heat the
oil in a large saucepan
over medium heat until shimmering, add the
cumin seeds and garlic and cook until the seeds are aromatic and the garlic is lightly toasted, about 30 seconds to 1 minute.
3 tablespoons olive
oil 2 large carrots, small dice 1 medium yellow onion, small dice 2 stalks celery, small dice 3 cloves of garlic, minced 1 tablespoon balsamic vinegar 2 tablespoons smoked paprika 1/4 teaspoon ground
cumin 1/4 teaspoon cayenne pepper 1 1/4 cups red lentils, rinsed 4 cups vegetable stock sea salt & ground black pepper, to taste 2 tablespoons fresh lemon juice (from 1/2 a large lemon) chopped fresh herbs for serving (see headnotes) In a large pot or deep braiser, heat the olive
oil over medium heat.
Heat half of the
oil in a large saucepan
over a medium heat and add the onion,
cumin, coriander, paprika and chilli powder.
There are now
over 600 studies showing the effects of black
cumin seed
oil and there is promising research on the use of black
cumin seed
oil for dealing with autoimmune disease (which is why I've been experimenting with it).
In a saucepan
over medium heat whisk together the rice flour,
oil or butter, oregano,
cumin, garlic powder, and onion powder.
Ingredients 2 cups raw almonds 20g butter 2 tsp olive
oil 1 tbsp cinnamon 1 - 2 tbsp coconut sugar OR honey 1 tsp paprika 1 tsp
cumin 1 tsp sea salt Chilli flakes (optional) Method Melt butter in large frypan
over medium heat.
I have taken Perfect Press for 4 months and just switched
over to the Black
Cumin Seed
Oil 1 week ago now!
This especially caught my eye, because
over the holidays my partner and I were gifted with a set of Perfect Press Oils from Activation Products, which included a bottle of Black
Cumin Seed
Oil and The 5 Seed
Oil Blend (which also includes Black
Cumin Seed
Oil).
Pour
over 1 tbsp melted coconut
oil plus the sesame seeds, turmeric,
cumin and about 1/2 tsp each of salt and pepper.
Rub with coconut
oil, place on a lined baking tray and sprinkle
over the cinnamon and the
cumin.
Heat a stock pot or dutch oven
over medium heat, add coconut
oil, onion, carrots, garlic,
cumin, oregano and coriander.
Sautée
oil, mustard,
cumin and ginger
over medium - low heat, stirring frequently, until seeds begin to pop (1 - 2 minutes).
2 tablespoons olive
oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon
cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass
over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
In a small skillet, heat
oil over medium heat; add
cumin and garlic.