Mix
in ground cumin, garlic, oil, and vinegar.
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.
Toss the chunks
in the ground cumin so they are all coated in spice.
Not exact matches
Place the coconut milk, tomatoes, turmeric,
cumin and
ground ginger
in a large sauce pan or even better a Le Creuset style cast iron casserole dish, allow these to heat until they begin bubbling.
2 cups dried mung beans, soaked
in water for 8 - 12 hours 1 tbsp coconut oil, ghee or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp
ground cumin 400 g frozen spinach, thawed 6 cups water 1 tsp sea salt 1 x 400 ml can full fat coconut milk
1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon salt 1/4 teaspoon
ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil for frying (about 1 inch deep
in a frying pan)
Place the cubes onto a baking tray with the drained chick peas and toss them
in a generous amount of olive oil, 1 tbsp of honey, 1 tsp
ground cumin, salt and pepper.
In a large skillet over medium heat, cook the
ground beef, garlic, chili powder,
cumin and salt and pepper until beef is no longer pink.
In a medium bowl, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, cayenne pepper, oregano, paprika,
ground cumin, sea salt, and black pepper.
Place onion and garlic
in a frying pan coated with cooking spray over medium heat for about 3 minutes, add
ground meat / vegan option and
cumin and cook until browned, about 10 minutes.
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes
in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons
ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
Then add
in the
ground chicken, 1 tsp salt,
cumin, fennel seeds, oregano, and chili powder.
ingredients: 3 1/2 pounds
ground sirloin (I use the lowest
in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons
ground cumin 1/2 teaspoon
ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
1 - 2T Rapeseed oil 1 Onion, finely chopped 2 Cloves garlic, minced 1 t
Ground cumin 1t Ground coriander 1T Peanut butter 1 - 2t Sriracha hot sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal bread
Ground cumin 1t
Ground coriander 1T Peanut butter 1 - 2t Sriracha hot sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal bread
Ground coriander 1T Peanut butter 1 - 2t Sriracha hot sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely
ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal bread
ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal breadcrumbs
I used freshly
ground cumin seed (that I smashed
in my mortar and pestle).
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.
I did
grind the coriander and
cumin fresh for this recipe, however I often used pre-ground
in other recipes.
Stir
in the
ground pepitas and
cumin seeds, along with the oregano and 1 cup / 240 ml stock.
You can buy whole
cumin seeds, but
ground cumin will work perfectly
in most recipes.
Also used 1/2 amount of beans and added
in some sauteed
ground round seasoned with
cumin and chopped sauteed onions.
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)
Ground cumin is something I've always used when cooking up chili as well as
in Mexican inspired recipes, but whole
cumin seed is becoming one of my most favorite spices and I am always looking for new ways to incorporate it
in my cooking.
- Place a large, non-stick heavy - bottom pan over medium - high heat, and drizzle
in about 1 tablespoon of the oil; once hot, crumble
in the
ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add
in a couple of pinches of salt and black pepper, the oregano,
cumin, chili powder and paprika, and stir to combine.
Combine chicken meat, garlic, dried oregano,
ground cumin, onion powder, salt and pepper together
in a bowl.
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly chopped (the other half is going on the burgers so slice
in half so you get the rings) 2 garlic cloves, minced 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon fresh
ground black pepper 1/2 teaspoon
ground cumin 1/2 teaspoon hot smoked paprika 1/2 cup plain breadcrumbs vegetable oil for grilling
Serves: 2 - 3 Preparation Time: 15 minutes Cooking Time: 15 - 20 minutes Ingredients: For the aubergine and cauliflower curry: 25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked
in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp
ground cumin 1...
Prep Time: 10 mins Total Time: 35 mins Serves 8 1 tablespoon
ground cinnamon 1 tablespoon
ground cumin 2 teaspoons dried parsley 2 teaspoons Lawry's Seasoned Salt 1 teaspoon
ground black pepper 2 tablespoons olive oil 8 bone -
in chicken thighs
Use these
in place of
ground cumin and
ground coriander.
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut
in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest of half a lemon — Half a tsp each of paprika,
cumin, tumeric, chilli powder,
ground coriander, garlic powder — 2 tbsp fresh mint, chopped — A pinch of sea salt and black pepper
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 Make chili paste:
In a small bowl mix the chili powder, chipotle chili powder,
ground cumin, oregano, thyme, and
ground coriander seeds.
This Sizzlin Street Taco Burger starts with a perfectly grilled
ground chicken breast pattie that has hints of chipotle,
cumin, garlic, onion, and black beans
in every bite.
In a bowl, combine
ground lamb, garlic, mint, cilantro, coriander, and
cumin.
I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon
ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies
in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
Grind the paprika,
cumin and fennel together
in a mortar and pestle.
Directions: Preheat oven to 450 degrees /
In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry ingredients, fresh
ground pepper to taste / Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour cream, chipotle,
cumin or curry powder to taste, a squeeze of lemon juice.
Mix
in the
ground coriander, turmeric, cinnamon,
cumin, chili powder and tomato puree at this stage and allow all ingredients to dance together.
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
B) Thanks to your note «the
cumin and cayenne
in most chili powders» I have just learnt that chili powder does not mean dried and
ground chillies, which is what we mean
in Australia by chilli powder.
Toast the
cumin and coriander seeds
in a dry frying pan,
grind and place
in the mixing bowl.
My houmous is home - made (a can of chickpeas, drained; a tablespoon of sesame paste; a tablespoon of low fat natural yogurt; half a small clove of garlic, crushed; half a teaspoon of
ground cumin; a drizzle of olive oil; a squeeze of lemon juice; and salt to taste; all whizzed
in the food processor) and the sandwich did not go soggy by lunchtime, even though it had been made that morning.
Add
in 3 tsbp of curry powder,
cumin, and
ground ginger and cook for 6 - 10 minutes until brow
in color ***
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
Grind the
cumin, cardamom and mustard seeds
in a mortar and pestle or a designated coffee grinder, then add to the food processor.
4 jalapeños, stems and seeds removed, chopped 1 3 - pound chicken, cut
in pieces 1 large onion, chopped 1 stalk of celery, chopped 2 carrots, peeled and diced 1 clove garlic, chopped 1 teaspoon
ground cumin 1 quart water 2 cups half and half 1 or 2 jalapeños, stems and seeds removed, finely chopped for garnish
Grind the coriander,
cumin and mustard seeds
in a mortar with a pestle or
in a designated coffee grinder.
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
Coarsely
grind the peppercorns, allspice, and
cumin seeds
in a spice or coffee grinder.