freshly ground cumin 1 tsp.
I could tell when I first opened the package that this was
freshly ground cumin.
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.
I used
freshly ground cumin seed (that I smashed in my mortar and pestle).
I could tell when I first opened the package that this was
freshly ground cumin.
Not exact matches
1 teaspoon cayenne powder 1 teaspoon
cumin powder 1 teaspoon coriander powder 1/4 teaspoon cardamom powder 1/4 teaspoon cinnamon powder 1 teaspoon
freshly ground black pepper 1 teaspoon sugar 1/4 teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut into 1?
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons
ground cumin 1 (3 - inch) cinnamon stick Salt and
freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
2 cups of pumpkin, chopped 1 red onion, chopped 1 cup
freshly ground flax meal 1 cup almond meal 2 cups water 2 tablespoons nutritional yeast 2 teaspoons garlic powder 1/2 teaspoon
cumin powder
Season with (marinara sauce - optional), garlic,
cumin, paprika, cilantro and
freshly ground sea salt and black pepper.
4 Tbsp flax meal /
ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp
freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp
cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
When oil shimmers, add onion, garlic,
cumin, and cinnamon, and season with salt and
freshly ground black pepper.
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
MAKE THE DRESSING: Pit and peel avocado, add water, olive oil, lime juice,
cumin, a pinch of salt and
freshly ground black pepper and process with an immersion blender until smooth.
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
Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil
Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper,
freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4 cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon
ground cumin Coarse salt and
freshly ground black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon
Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons
ground cumin 1 teaspoon salt 1/2 teaspoon
freshly ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
White Sauce Ingredients 1/2 cup plain yogurt 1/4 cup mayo 1 lime, juiced 1/2 cup fresh cilantro 1/2 teaspoon dried oregano 1/2 teaspoon
ground cumin 1/2 teaspoon chili powder
freshly ground black pepper
In a small dish, combine the reserved broth with the smoked paprika, garlic powder, chili powder,
ground cumin, chipotle chili powder, fine sea salt,
freshly ground black pepper and onion powder.
whole
cumin seeds salt and
freshly ground black pepper
Mahi Mahi Taco Ingredients: • 1 teaspoon kosher salt • 1 teaspoon
ground cumin • 1/4 teaspoon dried oregano • 1/8 teaspoon garlic powder • 1/8 teaspoon
freshly ground black pepper • 1/8 teaspoon cayenne pepper • 4 (4 - ounce) mahi mahi fillets • 8 corn tortillas • Cooking spray
1 sm onion, quartered 5 cloves garlic 1/2» piece ginger, peeled 1/2 c low fat plain Greek - style yogurt 3/4 tsp
ground coriander 3/4 tsp
ground cumin 1/2 tsp
ground allspice 1/2 tsp
ground cinnamon 1/2 tsp
ground turmeric 1/4 tsp
freshly ground black pepper 1/4 tsp
ground red pepper 8 skinless, bone in chicken thighs (about 3 lb) 1/2 tsp salt
1/3 c med bulgur 1/3 lb
ground lamb 1/3 lb
ground 95 % lean beef 1/2 med onion, grated 4 cloves garlic, minced 1/4 c finely chopped mint 1 1/2 tsp red curry paste 3/4 tsp
ground cumin 1/2 tsp
ground allspice 1/4 tsp
ground coriander 1/2 med cucumber, grated and spun dry in salad spinner (about 1/2 cup) 1/3 c low fat plain greek style yogurt 1/4 tsp
freshly ground black pepper 12 lg lettuce leaves 1 med tomato, chopped (about 1/2 cup)
1/2 c of tomato sauce 5 cloves of garlic, chopped 1.5 tbl of curry powder 2 tbl of
freshly grated ginger 1 - 2 tsp of
cumin (I added more but I just love it) 3/4 c of water 1 onion, medium sized, diced Chicken breast — I was using tenders so I did 10 total (you can use breasts — 4 to 6 would work well) 1 tsp salt 1/2 tsp of
freshly ground pepper
• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon
ground cumin • 1/4 teaspoon
ground coriander • 1/2 teaspoon sea salt •
Freshly ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for
Freshly ground black pepper • 1 teaspoon
freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for
freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted
cumin seeds, for garnish
2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3 tablespoons almond butter 1 garlic clove, sliced 2 tablespoons olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon
ground cumin 1 teaspoon
ground coriander 1/4 cup fresh parsley 2 tablespoons orange zest
Freshly ground black pepper to taste 10 - 12 stalks of celery, cut into thirds
Ingredients: 2 large eggplants, cut in half lengthwise 1 T. tahini 2 cloves of garlic 1 t. salt 1/4 t.
ground cumin freshly ground black pepper, to taste juice of 1/2 a lemon
freshly chopped Italian flat - leaf parsley, for garnish
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
Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon
cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch
ground cloves Salt and
freshly ground black pepper
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
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 cardamom
Asparagus Fries 2 tablespoons
ground chia or flax seeds 4 tablespoons
freshly squeezed lemon juice 2 tablespoons purified water 1 asparagus bunch — about 25 - 30 pieces 1/4 cup
ground pistachio or other nuts, or pumpkin seeds 1/4 cup sesame seeds 1/4 cup nutritional yeast 2 teaspoons garlic powder 1 teaspoon salt, plus more for sprinkling (optional) 1 teaspoon coconut sugar 1/2 tablespoon
cumin seeds —
ground 1/4 teaspoon red pepper flakes
1 cup mung beans — soaked overnight 1/2 cup pumpkin seeds juice of 1 lemon 2 tablespoons sesame tahini 2 tablespoons melted neutral coconut oil or olive oil 1/2 tablespoon
cumin seeds —
freshly ground 1/4 teaspoon red pepper flakes sea salt — to taste
freshly ground black pepper — to taste
2 pounds tomatoes, halved and seeded 10 cloves garlic 1 medium onion 2 teaspoons red chile powder Salt and
freshly ground black pepper, to taste 1 teaspoon
ground cumin, or more, to taste 1/4 teaspoon
ground allspice 1/4 teaspoon oregano White vinegar, to taste 6 pork chops or beef steaks
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 tbsp
cumin 1 - 2 tsp chili powder — I went on the heavier side of the chili powder 2 garlic cloves, minced
freshly ground salt & pepper 1/2 cup chopped fresh cilantro — flat leaf parsley can be subbed if you don't have fresh cilantro on hand 1 avocado, diced Directions
1/4 cup chopped cilantro 3 tablespoons olive oil 2 tablespoons lime juice 1/2 teaspoon salt 1/2 teaspoon
freshly ground black pepper 1/2 teaspoon
ground cumin 1/2 teaspoon chili powder 1 garlic clove, minced 1/2 jalapeño, seeded and minced
ingredients SPICED TURKEY MEATLOAF 1 tablespoon olive oil 1 yellow onion (peeled and minced) 3 cloves garlic (peeled and minced) 1 and 1/2 teaspoons
ground cumin 1 and 1/2 teaspoons
ground corinader 1 and 1/2 teaspoons smoked paprika 3/4 teaspoon
ground cinnamon 1/2 teaspoon cayenne 2 tablespoons tomato paste 1 tablespoon fresh ginger (peeled, grated) 3/4 cup gluten - free breadcrumbs 1/3 cup almond milk 1 large egg (beaten) 1/2 cup cilantro (finely chopped) 1/2 cup parsley (finely chopped) 1/4 cup mint (finely chopped) 1 pound
ground turkey Kosher salt and
freshly ground black pepper (to taste)
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 add
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 add
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.
I like it simple, too, but I also don't mind the addition of a teeny bit of
freshly toasted and
ground cumin seeds.
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons
ground cumin 1 1/2 teaspoons
freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon
ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese
Freshly chopped cilantro for serving (optional)
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian
ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon
ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon
freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
1 1/2 pounds
ground chuck 1/2 cup finely chopped red onion 1/2 cup finely chopped red or green sweet bell pepper 1/2 cup shredded Monterey Jack or Jalapeño Jack cheese 1/4 cup finely minced Jalapeño chiles 2 tablespoons Worcestershire sauce 1 teaspoon
freshly ground black pepper 1/2 teaspoon
ground cumin Barbecue Burger Glaze (see below) Four Miami onion rolls, split
• 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
(Meat Topping) 2 tbsp olive oil 3 medium onions, finely chopped 1 1/2 lbs lean
ground lamb or beef 2 large tomatoes, peeled seeded, chopped, and drained 3 tbsp tomato paste 1/3 cup finely chopped flat - leaf parsley 2 tbsp finely chopped mint 1/4 cup pine nuts, lightly toasted 1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate juice to by two - thirds) 1 tbsp
freshly squeezed lemon juice 1 1/2 tsp mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and
cumin) salt, pepper, and red pepper to taste
1 pound
ground lamb 4 garlic cloves, pressed 2 teaspoons kosher salt 1 cup coarsely grated red onion 1/2 cup chopped fresh cilantro 1 teaspoon
cumin 1/2 teaspoon
freshly ground black pepper 1 pound large shrimp (about 20), peeled, deveined, coarsely chopped Olive oil for brushing
3 large red bell peppers 2 1/2 tablespoons white wine or white balsamic vinegar 4 garlic cloves, pressed 2 red jalapenos, stemmed, seeded, chopped 1 teaspoon
ground cumin 1 1/2 teaspoon kosher salt, plus more for seasoning 1/4 teaspoon
freshly ground black pepper, plus more for seasoning 2 teaspoons to 1 tablespoon Sriracha sauce, to taste 1/4 cup extra-virgin olive oil
Then I mixed in 1Tbs of hot chili powder, 1tsp
cumin and 1/4 tsp of
freshly ground cayenne pepper.
«Almost Meatless» Albondigas 1/2 cup steel - cut oatmeal 1/2 cup loosely packed fresh cilantro leaves, chopped plus more for garnish 4 cloves garlic, minced 1 chipotle in adobo sauce, finely chopped 4 teaspoons
ground cumin 2 teaspoons
ground coriander Kosher salt and
freshly ground black pepper 1/2 lb
ground lamb 2 tsp olive oil 1 small onion, cut into 1 / 4 - inch dice (about 1 cup) 1 28 - oz can crushed tomatoes 1 cup water Juice from 1 lime