The best cumin is
fresh cumin seed, which should be kept in an airtight container in the freezer.
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic 1 cup white wine 1 head of Chinese cabbage, separated, rinsed
Fresh cumin seeds (use powdered if you don't have fresh) Salt & Black pepper
Not exact matches
Batter Ingredients: 1 cup chickpea flour 1/2 tsp salt 1/2 tsp
fresh ground black pepper 1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp
cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt.
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup
fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped
fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground
cumin 1/4 teaspoon ground nutmeg
seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
2 tsp
cumin seeds (optional) 1 bunch (20 g / 1 cup)
fresh parsley 1 bunch (20 g / 1 cup)
fresh coriander / cilantro 1/3 cup / 80 ml olive oil 1/2 lemon, juice 1 tiny clove garlic 2 tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea salt
2 large onions Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp
cumin —
seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel
seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime
Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
1 stalk lemongrass, finely sliced (use only the bottom 6» of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles,
seeds removed 1/2 teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander
seeds 1-1/2 teaspoons
cumin seeds 1 tablespoon
fresh galangal or ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2
fresh jalapeno pepper,
seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons
fresh ground black pepper 1/2 teaspoon ground
cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
Of course
cumin and coriander
seeds are a must and coriander leaves (we call cilantro) as well as
fresh parsley.
2 large onions Oil for frying 2
fresh chillies / chilli flakes or powder 3 - 4 cloves of garlic 2 peppers
Cumin (
seeds or ready ground) 200g red lentils
You'll need
fresh duck legs, smoked paprika, salt, Aleppo pepper, whole
cumin seeds, Mexican oregano, and a navel orange.
(buttermilk + salt + turmeric) + (ground to a fine paste: coconut +
cumin + green chillies) + (oil + mustard
seeds + urad dhal) +
fresh curry leaves.
Here is the ingredient list I found for the brand I recommended: Dried red chilli, Shallot, Garlic, Soybean oil, Sugar, Salt,
Fresh turmeric, Lemongrass, Spices (coriander
seeds,
cumin, cardamom, cinnamon, bay leaves, lesser galangal, cloves), Galangal, Curry powder (mustard,
cumin, coriander, fenugreek, wheat flour, chilli, pepper, fennel, turmeric), Kaffir lime.
We used freshly ground
cumin, coriander and brown mustard
seed, fried at the end of the onions, and topped it with a greek yogurt raita,
fresh with chopped cilantro and
cumin and lime juice.
Extra virgin olive oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4
fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground
cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish
Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping
Seeds removed and chopped to make 1 — 2 t, or a piece kept whole and removed before serving / 2 T peanut oil, divided / 1 T ground coriander, 1/2 t ground turmeric / 1 t
cumin seed, 1/2 t black mustard
seed / 1 C water, divided / Salt & pepper to taste / 1/2 #
fresh asparagus, roasted or steamed / 3 T chopped,
fresh chives.
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper,
seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground
cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce)
Fresh cilantro leaves
• 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
1 1/2 teaspoons dried mint 1/2 teaspoon red chile pepper flakes 1/2 teaspoon
cumin seeds 1/2 teaspoon fine grain sea salt 1 teaspoon ground
cumin 1/2 teaspoon cinnamon 1 teaspoon ground ginger 4 tablespoons extra virgin olive oil a squeeze of
fresh lemon juice
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled
fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground
cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including
seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed
fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
1 yam 2 Tbsp grapeseed oil, divided 1 c quinoa, prepared according to package instructions 1 14 - oz can chickpeas, drained and rinsed 1 sm onion, peeled and chopped 1 red bell pepper,
seeded and chopped 2 carrots, peeled and chopped 1 c
fresh spinach, tightly packed 2 Tbsp sunflower
seeds 1 Tbsp pumpkin
seeds Juice of 1 lemon 1 Tbsp ground
cumin 2 Tbsp sesame tahini 1 Tbsp hot sauce (optional) Salt and pepper, to taste A little flour, for dusting the burger patties
Ingredients: — 4 cups corn kernels (I used frozen)-- 1 medium sized red bell pepper, diced — 2 medium tomatoes, chopped and
seeded — 1 4 - ounce can chopped mild green chilies — 1/3 cup chopped red onion — 1 tsp
fresh jalapeno, finely minced — 2 tbsp
fresh lime juice — 2 garlic cloves, minced — 2 tbsp
fresh cilantro, finely chopped — 1/2 tsp ground
cumin — 1 tsp salt — 1/4 tsp black pepper
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground
cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame
seeds Fresh cilantro + lime for serving
2 tbsp ghee, coconut or olive oil 1 tsp
cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch
fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste
Cayenne - Infused Meat Marinade 1 teaspoon
cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice,
fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons
fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and
seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
Falafels 1 cup / 150 g green peas,
fresh or frozen (thawed) 1 cup / 150 g cooked chickpeas 2 small shallots, peeled and coarsely chopped 1 - 2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp pumpkin
seeds 1/2 tsp baking powder 3 stalks
fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp ground
cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise
seed 2 teaspoons
cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander
seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup
fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)
Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat of
fresh young Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 cup water from
fresh young Thai coconut or purified water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2 teaspoons coriander
seeds — ground 1 teaspoon
cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax
seeds — ground 1/8 cup ground almonds 1 cup chopped cilantro
1 cup / 240 ml raw chickpeas / garbanzo beans 1 cup / 240 ml raw wheat berries, preferably freekeh (green wheat berries, buy in middle eastern store) or use kamut, spelt berries or barley 2 aubergines / eggplants 2 tbsp cold - pressed olive oil or coconut oil 1 tsp
cumin seeds 1 tsp ground sumac (buy in middle eastern store) 4 tomatoes 1 handful
fresh flat - leaf parsley 2 tbsp cold - pressed olive oil 1/2 lemon, juice 2 - 3 tbsp Za'atar spice blend (recipe below) 1/2 cup (150 g) goat's cheese, crumbled
3 oz dried ancho chiles, stemmed,
seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground
cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped
fresh cilantro stems 4 cups
seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
for the burgers 2 cups shelled edamame or
fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin
seeds 1 teaspoon
cumin seeds 1 teaspoon coriander
seeds 1/2 teaspoon mustard
seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax
seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili —
seeded and minced 1/4 teaspoon red pepper flakes Large handful
fresh mint leaves — chopped sea salt to taste
* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened, dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground
cumin * 1/2 teaspoon fenugreek
seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon
fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and pepper 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 acorn squash • Olive oil • Salt •
Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe b
Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch
cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons
fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe b
fresh cilantro, chopped, divided use 1 tablespoon sunflower
seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
Extra Virgin Olive Oil 1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2 tsp Paprika 1/4 tsp Ground
Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped,
seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch
Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
Ingredients 1 medium onion, chopped 1 yellow bell pepper, chopped 1 garlic clove, minced 1/2 teaspoon
cumin seeds 1/4 teaspoon salt 2 tablespoons olive oil 3/4 cup dry white wine 2 lb littleneck clams (2 inches wide), scrubbed 1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1 / 4 - inch dice 2 tablespoons
fresh cilantro
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper,
seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground
cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced
fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
After straining, stir together with 1 — 2 t toasted
cumin seeds, 1/2 — 1/3 C chopped
fresh cilantro, 1/2 — 1 t curry powder, 1 clove of garlic finely minced, and a spoonful of sour cream if you like.
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy
seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz
fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods,
seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel
seeds 1/8 tsp ground cloves 1/2 tsp ground
cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños,
seeded and sliced thinly 2 poblano peppers,
seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground
cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed
fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish
• 1 pound assorted fingerling potatoes • 1/2 cup freshly shelled green peas or frozen peas (no need to thaw) • 1/2 cup finely chopped red onion • 2 tablespoons mustard oil, mustard canola blended oil, or canola oil • 1 tablespoon coriander
seeds • 1 teaspoon
cumin seeds • 1 teaspoon fenugreek
seeds • 1/2 teaspoon cayenne pepper • 1/4 teaspoon ground turmeric • 1 cup plain Greek yogurt, whisked until smooth • 1/4 cup finely chopped
fresh cilantro leaves and tender stems • 1 teaspoon coarse sea or kosher salt
Firecracker Shrimp Jambalaya -------------------- 1 1/4 cups long - grain white rice 1 tbsp canola oil 1 large yellow onion, diced 1 green bell pepper,
seeded, diced 2 stalks celery, diced 4 cloves garlic, minced 1
fresh cayenne chili,
seeded and minced 1 lb medium shrimp, peeled 1 28 oz can crushed tomatoes 2 tbsp
fresh chopped parsley 2 tsp oregano 1 tsp
cumin 1/2 tsp black pepper 1/2 tsp cayenne pepper 1/2 tsp salt 2 - 3 tsp bottled red hot sauce
Ingredients
Fresh Tomatoes (69 %), White wine vinegar, Sugar, Onion, Chilli, Salt, Olive Oil, Fennel, Yellow mustard
Seeds,
Cumin.
• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon
cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices
fresh ginger (each about the size and thickness of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
For shrimp: 16 jumbo shrimp, shelled, leaving tail and adjoining first segment attached, and deveined 2 tbsp vegetable oil 1
fresh jalapeño chile, minced, including
seeds 2 tsp ground
cumin
* 2 Tablespoons vegetable oil * 3/8 cup (6 Tablespoons) finely chopped shallots * 1 Serrano pepper, cut into very thin rounds * 1 pound carrots, peeled and cut on the diagonal into 1 / 4 - inch rounds * 1 teaspoon ground
cumin * 1 teaspoon ground coriander * 1/2 teaspoon ground fennel (I ground whole fennel
seeds in my coffee / spice grinder) * 1/4 teaspoon cayenne pepper * 1/4 teaspoon turmeric * 1 spring
fresh curry leaves, approximately 12 - 15 leaves * 1/2 teaspoon salt * 1 cup coconut milk * pepper to taste
Southwestern Corn and Potato Soup ---------------------- 1 cup finely chopped onions 2 garlic cloves, minced 1 serrano,
seeded and minced 1/4 tsp salt 3 cups Vegetable broth 2 tsp ground
cumin 1 medium sweet potato, diced (~ 2 cups) 1/2 red bell pepper, finely chopped 3 cups
fresh or frozen corn kernels salt lime wedges cilantro, finely chopped
Mexican Meatball Soup 1 tbsp canola oil 1 small red onion, chopped 2 jalapenos,
seeded and chopped 1 zucchini, cut into 1 / 2 - inch slices and quartered 2 tbsp
fresh oregano 1/2 tsp ground
cumin 4 cups chicken stock 2 cups water 1 15 - oz can diced fire - roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp pepper 1/2 lb ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1 cup frozen corn kernels 1 tbsp lime juice
150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf
fresh parsley, cleaned and finely chopped 1 small garlic clove, peeled and finely chopped 1 teaspoon
cumin seeds, toasted then ground into powder freshly ground white pepper, to taste
2 cups of rice Water 1 tablespoon turmeric 1 teaspoon
cumin 1 teaspoon coriander 4 medium vine - ripened tomatoes 1/6 diced Spanish onion 30 grams pumpkin
seeds 30 grams pine nuts 40 grams sultanas 50 grams diced apricot pieces 4 spring onions, finely diced 1 handful
fresh herbs e.g. basil, parsley and mint 3 tablespoons garlic infused olive oil 2 teaspoons red wine vinegar 1 teaspoon honey 1 - 2 tablespoons freshly squeezed lemon juice Salt & pepper