Sentences with phrase «ground cumin dash»

Ingredients: 2 cups soaked, cooked garbanzo beans 1/4 cup fresh lemon juice, about 1 large lemon 2 garlic cloves 2 TB olive oil 1/2 - 1 tsp salt 1/2 tsp ground cumin Dash of cayenne pepper

Not exact matches

2 tablespoons olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3 cloves of garlic diced 1 lb ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato paste

2 - 3C Grated Carrots 1 - 2C Grated Beetroot (I used a food processor to save time, although I think done by hand the shreds are a little nicer) 1 / 2C Golden Raisins or Currants 1 / 4t Sweet Paprika 1 / 4t Ground Cumin 1 / 4t Ground Cinnamon Dash Cayenne Salt + Pepper 2 1/2 T Lemon Juice 2t Agave syrup Fresh mint to garnish

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

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

Garnish with reserved chickpeas and a dash of ground cumin or paprika if desired.

1 T. vegetable oil 2 cloves garlic, minced 1 t. chili powder 1 chipotle pepper in adobo, minced + 1 T. sauce 1 t. ground cumin 4 dashes cayenne pepper 1 can pinto beans, drained and rinsed 1 can black beans, drained and rinsed 1/3 c. water 2 c. cooked brown rice 1/4 c. fresh salsa

My wife is vegetarian so I will try this with Morningstar Farms crumbles instead of the beef — sauteed in chopped onions and garlic and a diced jalapeno peppper — and substitute 1 T Chili powder, 1 t cumin, and 1 t paprika, dash of salt and fresh ground pepper with a cup of vegetable broth for the taco seasoning.

I did nt have leeks so I added garlic cloves, fresh fennel, 21 seasoning salute (from Trader Joes), vanilla almond milk (costco brand) and a dash of ground cumin.

Instead I separately prepared and then used a mix of three tablespoons of water, one tablespoon of Dijon mustard, 1/4 tsp ground cumin, 1/2 tsp coarsely ground black pepper, 1/8 tsp grated nutmeg and a few dashes of each cayenne pepper and Aleppo pepper.

1/4 cup lemon juice 1/4 cup red wine vinegar 6 garlic cloves, minced 1 teaspoon paprika dash cayenne dash cumin 1/2 cup Italian parsley, minced 1/2 cup cilantro, minced 1/2 to 3/4 cup olive oil, to your taste Kosher salt and ground black pepper

2 15 - ounce can black beans, drained and rinsed 1 15 - ounce can red kidney beans, drained and rinsed 1 15 - ounce can corn kernels, drained and rinsed 1 15 - ounce can fire roasted diced tomatoes 1 cup quinoa, uncooked 3 cups vegetable broth 1/2 medium onion, chopped 1 poblano pepper, chopped finely 1 medium green pepper, chopped 1 tablespoon cilantro, minced 2 cloves garlic, minced 3 teaspoons chili powder 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3 - 4 dashes of your favorite hot sauce

1 1/2 cups cooked black beans, rinsed & drained 1 8 - ounce package organic tempeh 1/2 cup vegetable broth 1/2 teaspoon ground cumin 3/4 teaspoon chili powder 1/8 teaspoon chipotle powder few dashes cayenne pepper 1 teaspoon dried oregano salt & pepper to taste juice from 1 lime

Italian — 1 tsp each of dried basil, oregano and rosemary Mexican — 1 tsp cumin, 2 tsp chili powder, 1 tsp oregano, a few dashes of cayenne pepper Indian — 1 tsp ginger, 1 tsp ground corriander, 1/2 tsp turmeric, 2 tsp cumin, 2 tsp garam masala, a few dashes of cayenne pepper

1/2 teaspoon sea salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon chili powder 1/8 teaspoon ground nutmeg 3 tablespoons unsalted butter 3/4 cup cashews 3/4 cup pecan halves 1/2 cup almonds 1/4 cup packed brown sugar 1 tablespoon water 1-1/2 teaspoons Worcestershire sauce Dash Louisiana - style hot sauce

1 small pie pumpkin 2 tablespoons olive oil 1 tablespoon honey 1 teaspoon ground cumin 1/2 teaspoon cardamom 1 teaspoon kosher salt dash of cayenne pepper dash of black pepper

1T olive oil 1 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp crushed red pepper Dash of ground cinnamon 1 small onion, chopped 1 small red pepper, chopped 2 medium carrots, shredded or chopped 29 oz.

2 boneless, skinless chicken breasts, cut into thin strips 2 tablespoons oil for stir frying (butter / coconut oil / ghee) 1 teaspoon sesame oil 2 cloves garlic, peeled and crushed 2 teaspoons fish sauce 2 teaspoons soy sauce 1 lime, juiced 2 teaspoons ground cumin 1 chili pepper (we use anaheim), trimmed and chopped Dash of hot sauce (if you want it spicier) 2 teaspoons sesame seeds Salad mix of your choice Vinaigrette of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)

Olive oil 1/2 of a yellow onion, finely diced 4 cloves of garlic, minced 2 large cans (28 oz each) of fire roasted tomatoes, crushed 1 small can of tomato paste 1 - 2 dashes of liquid smoke 2 cans of red kidney beans, rinsed and drained 1 can of black beans, rinsed and drained 4 carrots, grated 1 small zucchini, grated 2 teaspoons of chili powder 1 teaspoon of ground cumin 1/2 teaspoon of smoked paprika Salt and pepper

14 oz extra firm sprouted tofu 3 tbsp natural peanut butter 2 tbsp filtered water 1 1/2 tsp ground cumin 1/2 tsp ground turmeric Dash of ground cinnamon 1 tbsp organic canola oil 2 small garlic cloves, minced 1/4 cup finely chopped onion 1/2 cup chopped spinach 1/4 cup chopped red cabbage Salt and pepper, to taste

Red River Rub: 1 teaspoon cayenne pepper 1 teaspoon curry powder 1 teaspoon turmeric 1 teaspoon ground ginger 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon paprika dash of nutmeg French's mustard 1 10 - 12 pound beef brisket, trimmed to 1/4 inch of fat remaining

Vegetarian Chili about 2 cups of dry beans of any kind you prefer — I like to have a variety 1 tbsp olive oil 1/2 onion — chopped 2 carrots and 2 stalks of celery — thinly sliced 1 jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears of corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder and / or flakes, ground cumin, ground coriander, and ground oregano — all to taste dash of cayenne pepper vegetable broth Celtic sea salt lime or lemon cilantro for garnishing

Spicy Hummus Spread 2 cups cashews — soaked for 2 hours 2 tablespoons raw sesame tahini 1 - 2 garlic cloves 1/4 cup lemon juice 1/2 teaspoon salt dash of cayenne pepper 1/4 teaspoon ground cumin or more to taste 1/2 teaspoon ground coriander (optional) 1/2 cup purified water or more if needed

4 c Roasted Butternut Squash 3 c low - sodium chicken broth 1/4 c whole milk 1/2 tsp ground cumin Pinch freshly ground nutmeg Dash hot - pepper sauce 1/4 tsp kosher salt ⅛ tsp freshly ground black pepper 6 oz cooked lump crabmeat

Ingredients: 2 tsp coconut oil 1/2 medium yellow onion, diced 2 garlic cloves, minced Pinch of crushed red pepper flakes 1 tsp ground cumin 1 tsp turmeric powder Pinch of ground coriander Pinch of ground cardamom Pinch of Wright salt or other recommended salt Dash of ground black pepper 1/2 large head cauliflower, roughly chopped 2 cup unsweetened, full - fat... Read More»

Prep Time: 5m Cook Time: 10m Serves: 6 Ingredients 24 oz ground beef (96 % lean) 1/2 cup chopped red onion 1 tsp minced garlic 2 tsp ground oregano 1 1/2 tsp cumin 1 dash salt 1 dash ground black pepper 6 tbsp salsa 3 oz shredded low - fat cheddar Instructions In a bowl, mix ground beef, onion, oregano,... Continue reading

1/2 cup fresh bread crumbs (I make crumbs from Ezekiel bread) 6 large potatoes 1/2 cup soy milk, unsweetened, plain salt and pepper to taste 4 tablespoons oil - free vegetable broth 1 large onion, minced 6 ounces zucchini, diced 2 15 - ounce cans of lentils, drained, rinsed (or equivalent cooked from scratch) 2 tablespoons dry red vegan wine 2 tablespoons soy sauce or Bragg's Liquid Aminos 4 tablespoons of prepared chili sauce (I use Organicville brand) 1/2 teaspoon cumin dash of Cajun seasoning, or seasoned salt (optional) salt and freshly ground pepper, to taste 8 to 10 ounces baby spinach or arugula leaves, chopped