Not exact matches
1 small onion, chopped 1 garlic clove, minced 1 tablespoon vegetable oil 1 to 1 1/2 cups chopped green New Mexico chile,
roasted and peeled 1 small tomato, peeled and chopped 2 to 3 cups chicken broth 1/4 teaspoon
ground cumin 2 tablespoons cornstarch mixed with 3 tablespoons water
Roasting the dried chiles and
cumin seeds before
grinding releases their essential oils, intensifying their flavor and aroma.
Roast for about 20 seconds then add the
ground spices (
cumin, garam masala, nutmeg and cinnamon), cloves and juniper berries.
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
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
Use the fermented beetroot in a salad or to make borscht, or
roast and mash it with some
ground cumin to make a probiotic dip.
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon
ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups
roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and
roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
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
1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of
ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire
roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
1/2 teaspoon
ground cumin 3/4 cup walnuts, toasted 1/4 cup whole - grain bread crumbs 1/4 cup extra-virgin olive oil 2 tablespoons pomegranate molasses 1/4 cup tomato paste 2 to 3
roasted red peppers 1/2 to 1 cup warm water 1/2 teaspoon fine - grain sea salt
- 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.
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds
ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3 tbsp chili powder (i used
ground ancho chile) 2 tbsp
cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire
roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one of each), drained and rinsed 1 lime, juiced Cilantro (optional) Shredded cheddar cheese for garnish
ingredients
ROASTED PORK SHOULDER IN BANANA LEAVES: 1 tablespoon
ground coriander 1/2 tablespoon
ground cumin 1/2 tablespoon Aleppo pepper...
thick - cut bacon, finely chopped 1 large onion, finely chopped 1 large green pepper diced 2 cups jalapenos sliced 1 large minced garlic 2 pounds lean
ground beef 1 cup Jak Jeckel Winter Cinnamon 1 1/2 teaspoons
cumin 1 1/2 teaspoons sweet smoked Spanish paprika 2 cans crushed fire -
roasted tomatoes 1 can regular diced tomatoes 1 can tomato sauce 1 cup 2 cans black beans, NOT drained 1 cup Sour cream 1 stalk sliced scallions 3 cups shredded cheese 2 cups chopped pickles (optional)
* 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
Filling 2 tablespoons olive oil 2 tablespoons unsalted butter 1 cup red or yellow onions, finely diced 1 pound
ground turkey meat (or leftover
roasted turkey) 1 pound yams (sweet potatoes), peeled and diced small 2 teaspoons
ground cumin 1 teaspoon
ground cinnamon To season — kosher or sea salt &
ground black pepper
2 tbsp of lard, coconut oil, or tallow 2 medium onions, chopped 3 slices of bacon, chopped (optional) 4 garlic cloves, minced 1 pound of
ground meat, I used organic
ground chicken 1 teaspoon
ground coriander 2 - 3 teaspoons
ground cumin 1 tsp of smoked paprika 3 cups of crushed tomatoes or plain
roasted tomatoes, if using my homemade recipe, avoid the spices 3 cups of chopped vegetables.
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
Chick Pea Indian Spice Blend
roasted cumin *, amchur powder,
roasted coriander *, black salt,
ground chilies *, salt,
ground mustard seeds *, black pepper *, cinnamon *, cardamom *, cloves *, black cardamom.
Dry
roast the cloves, white peppercorns, kashmiri red chili, cinnamon,
cumin seeds, cool and
grind to a fine powder.
2 tablespoons
ground cumin 2 teaspoons sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black pepper 3 tablespoons olive oil 1 large onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green chiles, drained 1 (28 ounce) can fire
roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
Sometimes I add a generous pinch of
roasted and
ground cumin, just to round off the flavors.
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp
ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled,
roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly
ground black pepper cooking spray
3 tbsp olive oil 4 large cloves garlic 1 lb
ground meat (I used whole fat
ground turkey from TJ's) 1/4 -1 / 2 tsp sea salt 1 tsp pasillo chili powder 1/2 — 1tsp ancho chili powder 1/4 tsp
cumin 1/4 cup salsa (I used Double
Roasted Salsa from TJ's)
* 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)
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon
cumin 1/2 teaspoon freshly
ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire -
roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
1 teaspoon chili powder, preferably ancho (if you use a regular supermarket chili powder, cut down the
cumin below) 1 teaspoon smoked paprika 3/4 teaspoon
ground cumin 1/2 teaspoon
ground black pepper 1/2 teaspoon cayenne pepper, or more to taste 3/4 cup pecans 3/4 cup raw almonds 1/2 cup dry
roasted peanuts 1/2 cup raw pistachios 2 tablespoons extra virgin olive oil 2 tablespoons agave nectar 1/2 teaspoon coarse salt (I like Maldon sea salt on these)
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
2 large chopped onions 2 — 4 teaspoons chopped fresh garlic olive oil 1 - 1 1/2 pounds
ground beef 2 eggs 1/2 cup matzoh meal or bread crumbs 1 squirt of hot chili sauce to taste 1/2 cup chopped fresh parsley Fresh chopped tarragon, basil, oregano, thyme and lots of mint or whatever you can find in the garden 2 teaspoons sea salt 2 teaspoons
cumin 1/2 teaspoon cardamom 1/2 teaspoon allspice black pepper to taste 1 cup sundried tomatoes or oven
roasted tomatoes Fresh parsley for garnish
I will certainly be ordering some from his contact 2 tsp of olive oil 1 lb of
ground Bison 1 large onion, finely chopped 2 stalks of celery, chopped 1 red pepper, chopped 1 green pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans of Chili bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired
roasted tomatoes, diced 1 — 6oz can of tomato paste 1/2 c of beer 3 tbl of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of
cumin 2 tsp of hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp
ground pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar for the garnish.
Roasted chicken seasoned with chili powder,
ground cumin, and freshly
ground pepper on a bed of zucchini and yellow squash noodles, carrots, and chickpeas...
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field
Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon
ground cumin 2 teaspoons
ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly
ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
Ingredients: 1 tablespoon extra virgin olive oil 4 ounces (2 links) spicy chicken sausage, diced 1/2 Spanish onion, finely chopped 3 cloves garlic, minced 2 1/2 teaspoons smoked paprika 1 teaspoon dried oregano 1/4 teaspoon
ground cumin 1/8 teaspoon
ground cinnamon 1 pinch cayenne pepper (optional) 1 cup canned diced tomatoes (I like to use fire
roasted tomatoes when possible for extra smokiness.)
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly
ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound
ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon
cumin seeds 1/2 teaspoon
ground coriander 1 (15 - ounce) can fire
roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly
ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly
ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
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)
2 tsp of yellow mustard seeds 3 tsp fennel seeds 3 tsp coriander seeds 2 tsp of
cumin seeds (or 1 tsp
ground) 4 cloves of garlic, crushed 1 medium onion, chopped Pinch salt 2 tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2 red capsicums,
roasted, peeled, and seeded Freshly
ground pepper, to taste
ingredients
ROASTED RACK OF PORK: 2 tablespoons
ground coriander (toasted) 2 tablespoons
ground cumin (toasted) 2 tablespoons Kosher salt 1...
6 organic tomatillos, chopped 2 cloves organic garlic, minced 2 medium organic cucumbers, sliced, seeded and coarsely chopped 2 organic green bell or poblano peppers, seeded and coarsely chopped 1 medium organic white onion, chopped 1 organic green Anaheim chile,
roasted, seeded and chopped 2 organic jalapenos,
roasted, seeded and chopped 1/4 cup fresh organic parsley or cilantro, chopped 2 tablespoons organic white wine vinegar 1 tablespoon organic lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or more to taste) 1 teaspoon organic
cumin,
ground 1/2 teaspoon salt 1/4 teaspoon freshly
ground organic black pepper 4 organic ripe tomatoes, cut into thick slices organic sour cream (optional garnish)
ingredients
ROASTED RACK OF PORK: 2 tablespoons
ground coriander (toasted) 2 tablespoons
ground cumin (toasted) 2 tablespoons Kosher salt 1 teaspoon freshly
ground black pepper 5 pounds rack of pork (center cut, rack of bones removed to use as a
roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup red wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly
ground black pepper
ingredients
ROASTED VEGETABLES: 1 24 - ounce bag baby medley potatoes 1 head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2 large carrots (peeled, cut into 1 - inch pieces on a bias) 4 cloves garlic (skin - on) 1 lemon (cut in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon
cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib
roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly
ground black pepper (to taste)
ingredients
ROASTED PORK SHOULDER IN BANANA LEAVES: 1 tablespoon
ground coriander 1/2 tablespoon
ground cumin 1/2 tablespoon Aleppo pepper 1 tablespoon Kosher salt 1 teaspoon freshly
ground black pepper 1/4 cup brown sugar 1 4 - pound pork shoulder (bone - in, skinless) 2 banana leaves 1/4 cup olive oil 1/4 cup water Butcher's twine TO SERVE: sweet Hawaiian rolls 1 lime (cut into wedges) 1/2 bunch cilantro (picked into plooms) hot sauce (to taste) pickled jalapeno slices pickled red onion
Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire
roasted diced tomatoes 2 tsp olive oil 1 medium red onion, chopped 4 cloves garlic, minced 1 poblano pepper, cut in half, seeds removed 1 red bell pepper, cut in half, seeds removed 1 jalapeno, cut in half and seeds removed 1 cup dry quinoa 1 Tbsp paprika 1/2 tsp chipotle chili powder 1/2 tsp
ground coriander 1/2 tsp
ground cumin 2 bay leaves pinch
ground cinnamon 1 avocado, cut into 1/2 inch cubes 1 lime, cut into wedges (I forgot the lime!)
1 tablespoon Primal Kitchen ® Avocado Oil 3 to 4 pounds boneless pork butt / shoulder
roast 1 teaspoon
ground coriander 1 teaspoon
ground cumin 1 teaspoon salt 1 teaspoon black pepper 2 - inch piece of fresh ginger, peeled and thinly sliced 4 cloves of garlic, finely chopped 1 onion, peeled and cut into 8 chunks 1/2 can of coconut milk Lime wedges for garnish
These are the simple items needed to make creamy
roasted garlic hummus at home: canned chickpeas (garbanzo beans), baking soda (for removing the skin of the garbanzo beans), tahini, freshly - squeezed lemon juice, high - quality virgin olive oil, chickpea liquid from the can,
roasted garlic cloves,
cumin, paprika, salt to taste, freshly -
ground black pepper to taste.
ground coriander 1/4 tsp
ground cumin 1 c
roasted cashews 2 T oil (I used olive) chopped fresh parsley crackers or bread for spreading, or veggies for dipping
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
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb
ground beef 1 poblano pepper,
roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp
ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp
ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly
ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
2 Tablespoons Olive Oil 1 Large Onion, Peeled & Diced 2 Carrots, Peeled & Diced 2 Celery Stalks, Diced 1 Red Bell Pepper, Cored & Diced 1 Green Red Pepper, Cored & Diced 3 Garlic cloves, Peeled & Minced 1 Pound
Ground Turkey Meat 1 (15 Ounce) Can Black Beans 2 (14 Ounce) Cans Fire
Roasted Tomatoes 2 Cups Frozen Corn 2 Canned Chipotle Chilies With 2 Tablespoons Sauce, Finely Diced 2 Teaspoons
Ground Chipotle Chili Powder Salt & Pepper To Taste 1 Teaspoon
Ground Cumin 1/2 Cup
Ground Cornmeal Garnish of Choice
In the meantime, pour the entire can of
roasted tomatoes and green chiles (including the liquid) into a blender and add in the
ground cumin and salt.