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The ground toasted seeds of large and small squashes, always carefully differentiated by the Maya, could be added to the basic chile water, or you could mix
«
The ground toasted seeds of large and small squashes, always carefully differentiated by the Maya, could be added to the basic chile water, or you could mix epazote with the water and then add ground, toasted squash seeds to the flavored liquid.»
Not exact matches
Coarsely
grind half of the
toasted sesame
seeds in a mortar and pestle or a dedicated coffee grinder, and put them back into the bowl.
My favorite replacement for almond flour is to
ground toasted sunflower
seeds into a flour in the food processor.
I switched the recipe a bit as I didn't have pine nuts or coriander leaves so I put in 1/2 tsp of
ground coriander and I was going to
toast pumpkin
seeds for an added crunch, but I forgot to make them.
For recipes that do not call for the whole
seeds, the cumin
seed must be
ground — but first,
toast them.
2 cups homemade almond - sesame milk (see recipe below)-- warmed if desired 2 tablespoons
toasted black sesame
seeds —
ground in a coffee grinder any preferred sweetener — to taste.
Nuts: almond flour can be replaced with
ground sunflower
seeds, cashews with hemp
seeds, macadamias with sunflower
seeds, pecans with
toasted pumpkin
seeds and brazil nuts with coconut.
My mods to the recipe: Coconut palm sugar vs. Brown sugar Extra cinnamon and allspice GF flour mixture of (rice, tapioca, Sorhgum, millet, rice bran)
Toasted and freshly
ground flax
seeds!
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp
ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin
seeds,
toasted
3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon
ground cinnamon 1 tablespoon
ground flax
seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of
toasted slivered or sliced almonds.
I added some
ground flax
seeds and
toasted millet (which I bought specifically to make your crackly banana bread recipe) and skipped the coconut because my husband is ridiculous.
Spinach, Strawberry and Goat Cheese Salad Fresh spinach and / or salad greens, about 2 cups per person Fresh sliced strawberries, about 5 - 6 medium berries per person Crumbled goat cheese, 1 - 2 tablespoons per person
Toasted pumpkin
seeds, 1 - 2 tablespoons per person 1 tablespoon chopped fresh mint 1 - 2 finely chopped green onions Fresh
ground pepper Salad dressing — creamy, onion and poppy
seed dressing (store - bought or your own) is what I've been using and it is perfect!
1 onion, fine diced 5 cloves of garlic, minced olive oil 6 slices of smoky bacon 1 lb pork shoulder, large cubes 1 cup dried black beans, soaked overnight chorizo sausage links, sliced 3 bay leaves dried chili flake to taste, optional 1 TBL coriander
seeds,
toasted and then finely
ground enough water or stock to cover rice vinegar to serve
Put all (except the sesame
seeds) of the ingredients, including the
toasted seeds, in a food processer and process until the dried fruit and
seeds are
ground up and the mixture turns into a sticky solid ball.
Second — Put the ingredients in a food processor, including the
toasted seeds, and
grind until it forms a solid sticky ball.
Oats are already a pretty good source of protein, but you can make them even better by topping with sliced almonds,
ground flaxseed, chia
seeds,
toasted sunflower
seeds, or all of the above!
I
ground and
toasted them with the sesame
seeds.
• 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 garnish
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon
ground ginger, 1/2 teaspoon
ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate
seeds, chopped apples or pears, chia
seeds, hemp hearts, pumpkin
seeds,
toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
In autumn / winter, this is my fave cozy bowl - of - goodness mix; 2 tbs organic hemp
seeds 2 tbs organic chia
seeds 1 tsp organic
toasted almond meal 2 tsp organic
ground flaxseed for sweet, sprinkle a dash of
ground cinnamon and cardamom for savory, pinch of salt and pepper Add boiling water to desired consistency, and finish with a bit of coconut oil or ghee The add in options to customize the bowl are endless, and the dry mix portion packs beautifully in small bags for travel for a great bkfst or snack... hot water is easy to source anywhere!ReplyCancel
Toast the cumin and coriander
seeds in a dry frying pan,
grind and place in the mixing bowl.
1 1/3 cups whole wheat pastry flour 2/3 cup
toasted wheat germ 1/2 cup quick oats 1/2 cup unsweetened shredded coconut 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons
ground cinnamon 1/2 teaspoon
ground ginger 1/4 teaspoon
ground cloves 3 large bananas, mashed 1/3 cup coconut palm (or brown) sugar 1/3 cup 1 % milk 2 tablespoons almond butter 2 tablespoons
ground flax
seed 1 tablespoon molasses 1 teaspoon vanilla bean paste
4 tbsp lightly
toasted sesame
seeds 4 tbsp
ground sumac 2 tbsp dried thyme 1 pinch of sea salt (1 tbsp
ground cumin is a really nice addition, but optional)
1 cup French lentils 1 teaspoon salt 1 medium head of escarole (about 12 ounces) 1 fresh fennel bulb 2 tablespoons olive oil or walnut oil 3 garlic cloves, pressed 2 teaspoons
ground fennel
seeds 1 1/2 teaspoons dried thyme (or 1 - 2 tablespoons chopped fresh thyme) 3/4 cup chopped,
toasted walnuts Lemon wedges or a cruet of vinegar
Now add the chopped olives and feta, the
toasted pumpkin
seeds, chopped parsley and a
grinding of black pepper.
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons
ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons
ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds,
toasted and chopped 1/3 cup sunflower
seed,
toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
* 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
Toasting whole cumin
seeds and then
grinding them to a powder adds a smoky flavor you can't get from preground cumin.
I like it simple, too, but I also don't mind the addition of a teeny bit of freshly
toasted and
ground cumin
seeds.
Corn relish: 1 1/2 c corn kernels + 1 1/2 c white wine vinegar + 3/4 c sugar + 1/2 c water + 2 tbsp honey + 1 tsp coriander
seeds,
toasted and coarsely
ground + 1 tsp black peppercorns,
toasted and coarsely
ground + 1/4 tsp crushed red pepper flakes
Toast the coriander
seeds until fragrant in a dry skillet, then crush in a mortar and pestle until finely
ground.
, walnuts, pitted dates (soaked in Chai / tea), apricots (soaked in tea), 3 tsp cinnamon, 2 tsp cacao, 2 tsp
ground coffee, 1/4 cup dry
toasted sesame
seeds (not seen here).
4 tomatoes,
seeded and diced 1/3 cup chopped fresh basil 1/4 cup shredded Parmesan cheese 2 cloves garlic, minced 1 Tbsp balsamic vinegar 1 Tbsp olive oil 1/4 tsp sea salt 1/4 tsp freshly
ground black pepper 1 loaf French bread,
toasted and sliced
(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
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb
ground pork 1/2 tsp salt 1/8 tsp freshly
ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled,
seeded and julienned cucumber 1/2 cup
seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts,
toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
-- 2 cups peanuts Sudanese peanuts — 1/2 cup walnuts — 2 cups pitted dates for 15 - 20 min (soaked in Chai tea or another tea of choice or simply warm water)-- 1/2 cup dried apricots for 15 - 20 min (soaked in tea / hot water)-- 1/4 cup raw sesame
seeds (dry
toasted in skillet)-- 1 tbsp cinnamon — 2 tsp cacao — 2 tsp
ground coffee
2 tbsp mayo + 1 tsp Creole mustard + 1 tsp chopped dill + 1/2 tsp chopped thyme + 1/4 tsp celery
seeds + kosher salt and freshly
ground black pepper, to taste + 2 slices white bread,
toasted + 3 oz smoked city ham + 1/4 c baby arugula leaves + 2 slices canned jellied cranberry sauce + 2 slices aged cheddar
If you're making this in summer, you could replace the fennel with a teaspoon of fennel
seeds toasted and
ground along with the cumin and coriander
seeds.
1 cup of cooked quinoa 3 ripe bananas 1/4 cup of melted coconut oil 1/4 maple syrup 2 teaspoons of vanilla extract 1 cup of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1 cup of gluten free rolled oats (again Bob's Redmill) 1/2 cup of
toasted coconut flakes 3 tablespoons of flax
seed meal 1 tablespoon of
ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4 cup of cashew milk — I like Silk (coconut, almond, or whatever type of milk you prefer)
I make a red lentil and brown rice soup with coconut milk and rasam masala spices:
toasted then freshly
ground coriander, cumin, and black mustard
seeds, black pepper and red pepper flakes.
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
Mark Reinfeld: Yeah that's a really easy tip and trick about just
toasting spices before you add them to the dish, especially one of my favorites is cumin and you can even do it with the
ground cumin as well as the whole
seed.
150g bag kale, washed and dried, leaves stripped off stalks and chopped into strips 75g baby spinach leaves, washed and dried 3 — 4 spring onions, thinly sliced 50g pumpkin
seeds,
toasted in a dry pan until they pop 150g low fat cottage cheese 1/2 pomegranate,
seeds removed 1 ripe avocado pear, halved, stoned, peeled and cut into slices Sumac to sprinkle
Ground black pepper 1 tablespoon good quality extra virgin olive oil Half a lemon
I'm with Dina and always add a healthy dose of
ground toasted cumin
seeds.
The best hummus I ever tasted had a bit of
ground coriander
seed and / or allspice (in those days I didn't know either well enough to be sure), a bit of cumin (standard), some cilantro (better than parsley, in my book) and most importantly a hit of
toasted ground caraway
seed — really, really good.
To maximize flavor, whole cumin and coriander
seeds are
toasted and coarsely
ground before they're used to season this rustic dish.
* 1/2 cup walnuts, lightly
toasted in a 350 degree F. oven for 5 to 10 minutes (until they are fragrant and starting to brown), then cooled and coarsely chopped * 1/2 cup green olives, coarsely chopped * 1/4 cup chopped cilantro (or parsley) * 1/8 teaspoon Aleppo pepper * 1/2 cup fresh pomegranate
seeds * 2 teaspoons fresh lemon juice * 1 1/2 tablespoons extra-virgin olive oil * sea salt and fresh -
ground black pepper
To complement its herbal aroma, I added some spicy crushed
seeds and nuts in an impromptu Dukkah style — freshly
ground sesame, coriander and caraway
seeds, and
toasted hazelnuts.
Jerry Traunfeld
toasts and
grinds whole coriander
seeds before pureeing them with roasted cauliflower, tahini paste, lemon and cilantro.