I just scarfed almost an entire cauliflower using your recipe
of roasted cumin seeds and pomegranate, from last year.
Serve hot with any pickle of your choice or with yogurt seasoned with a pinch
of roasted cumin powder and red chili powder and salt.
Serve hot with any pickle of your choice or with yogurt seasoned with a pinch
of roasted cumin powder, red chili powder and salt.
Daisann McLane vividly described it in 1991: «Clouds
of roasted cumin and turmeric, garlic, coriander, and those acidly hot Caribbean peppers... simply by breathing, one was exposed to hazardous levels of piquant longing.»
Not exact matches
It's quick to make but bursting with flavour thanks to the mix
of red onion, jalapeno pepper,
roasted corn,
cumin, coriander, lime juiced and chilli flakes.
It's one
of my favourite vegetables as there are so many amazing things you can do with it — grate it down and stir through spices and coconut milk to serve with a spicy curry,
roast it in olive oil and
cumin for a beautiful side or even cut it into cauliflower steaks and bake it in the oven for a really delicious main dish.
Place both in a baking tray with the fennel seeds,
cumin seeds, a good glug
of olive oil and lots
of salt and pepper, then
roast in the oven for 30 minutes.
Tonight I made quinoa tacos by using 1 cup quinoa, 1 cup corn, 1 cup organic vegetable stock, 1/2
of a jalapeno, diced onion, 3 garlic cloves, 1 can organic black beans, 1 can fire
roasted tomatoes, and
cumin / chili powder / salt / pepper / turmeric to taste.
I was kind
of busy this week so I had to make it in stages... I actually ended up cutting the carrots and tossing them with olive oil and
cumin the night before I
roasted them.
You
roast carrots with olive oil, salt, pepper and a smidgen
of cumin.
Add chickpeas, excluding the reserved 1/2 cup,
roasted peppers, cilantro,
cumin, and another pinch
of salt and pepper.
The finished plate is a bed
of roasted sweet potato slices (slice the sweet potatoes into rounds, toss them in olive oil, salt, and pepper, and
roast them for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello mushrooms (with onions and garlic, in olive oil, salt, pepper,
cumin, and aleppo pepper), a piece
of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.
2 whole
roasted red peppers, seeds removed 6 dried guaijillo chiles 1/2 cup boiling water 1 garlic clove 1/2 teaspoon cayenne powder 1 teaspoon
cumin 1/2 teaspoon coriander Juice
of half a lemon Salt, to taste 4 to 5 tablespoons canola oil
Roasted Garlic & Carrot Hummus, makes about 4 cups -1 bunch carrots -1 head garlic - about 1/2 cup olive oil -1 can chickpeas -2 T tahini -1 T
cumin -1 T corriander - juice
of one lemon - salt & pepper
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half
of the peanut oil to form a thick paste / Add other spices, half
of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon
of oil to medium hot, add
cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add
roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
Try them seasoned with rosemary and black pepper or
roasted and then mashed with plenty
of butter and warm spices like
cumin or nutmeg.
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.)
Roasted corn, garlic, jalapeño and
cumin bring the flavor
of the Southwest to this delicious guacamole.
- 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
Season both sides
of roast with taco seasoning, garlic,
cumin, and cayenne.
A few snapshots from my week in Marrakesh, Morocco + the recipe for a platter
of roasted vegetables spiced with dried mint,
cumin, ginger, cinnamon, and a kiss
of chile.
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.
Roasting carrots intensifies the sweetness they lend to this soup; a topping
of chopped pistachios, sesame seeds, coriander,
cumin, and fennel seeds finishes the dish with nutty crunch.
Cumin Lime Roasted Veggies (serves 2 - 3) 4 cups of your fav veggies chopped into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2 tbsp of olive oil (I used 1 tbsp olive oil + 1 tbsp of water) 1 large clove of garlic, minced 1 tsp of cumin a sprinkle of coarse sea salt & pepper the juice of half a
Cumin Lime
Roasted Veggies (serves 2 - 3) 4 cups
of your fav veggies chopped into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2 tbsp
of olive oil (I used 1 tbsp olive oil + 1 tbsp
of water) 1 large clove
of garlic, minced 1 tsp
of cumin a sprinkle of coarse sea salt & pepper the juice of half a
cumin a sprinkle
of coarse sea salt & pepper the juice
of half a lime
Personally, my aim is a hearty chicken stew with big white beans, Southwest spices like
cumin and coriander, and a few cans
of fire -
roasted green chilis.
Sometimes I add a generous pinch
of roasted and ground
cumin, just to round off the flavors.
Add garam masala and
roasted cumin powders and cook for a couple more minutes, till most
of the liquid evaporates.
Roast three olive oiled red peppers in a 450º oven for about 20 minutes / Remove from the oven when skins are becoming charred / Cover immediately with a piece
of foil and let sit for 20 minutes longer / Remove charred skins from peppers along with seeds and place in a blender or food processor / Add a couple
of tablespoons
of olive oil, 1/4 teaspoon red pepper flakes, 1/2 teaspoon or so
of cumin and turmeric, salt & pepper to taste / Process and adjust flavorings to suit yourself.
Twirling the assembled skewers in a mixture
of olive oil,
cumin, paprika, and black pepper before popping them in the oven adds another layer
of flavor and sheen as they
roast.
Press
cumin evenly onto all surfaces
of beef
roast.
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
Roasted cauliflower salad with lemon garlic dressing - bold flavors
of anchovies, garlic, lemon,
cumin and capers with a generous sprinkling
of Parmesan cheese on top!
Transform jarred
roasted red peppers into a fresh and flavorful dip seasoned with
cumin and a pinch
of cayenne.
I
roasted the sweet potatoes in a mix
of Mexican - flavored spices, including
cumin and chili powder, which gave the dish a really great overall taste!
Roasted vegetable guacamole — this slight twist on the beloved avocado dip is bursting with lovely charred flavors
of sweet caramelized onions, tomatoes and jalapeños, smoky
cumin, and bright citrus and floral notes from the lime and cilantro.
10 oz
roasted chestnuts (store - bought or
roast your own) 1/2 cup tahini paste 1 large garlic clove 1/2 -1 cup water juice
of 1 lemon 1/2 tsp
cumin or 1/4 tsp
cumin + 1/4 tsp cardamom 1/4 cup extra virgin olive oil kosher salt and pepper, to taste
While vegetables are
roasting, whisk together the remaining 2 tablespoons olive oil, 1 teaspoon
cumin, lime juice, cilantro, apple cider vinegar and a generous pinch
of salt.
* 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)
Once sweet potatoes are
roasted and rice is done cooking and slightly cooled, place the
roasted sweet potatoes and garlic in a food processor along with 1 tablespoon
of olive oil and the 1/2 teaspoon each
of salt, pepper, onion powder, chili powder and
cumin.
Roasted cauliflower salad with lemon garlic dressing — bold flavors
of anchovies, garlic, lemon,
cumin and capers with a generous sprinkling
of Parmesan cheese on top!
Made with organic
Roasted green chilies, our Oven
Roasted Tomatoes with the perfect blend
of onions,
cumin, and Habanera peppers.
Combine
cumin, black pepper and coriander; press evenly onto all surfaces
of beef
roast.
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
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
Unlike my usual way
of cooking cauliflower —
roasting it with garlic and
cumin and other spices, for this recipe I quickly broiled it with only olive oil and salt.
Some suggestions:
roast carrots in salt pepper and oil for 20 minutes while softening the garlic, harissa, and
cumin in a small amount
of olive oil on stove top.
But the sauces, salsas, and salads that accompany have run the gamut from sweet pureed peas with but a hint
of mint to crispy pancetta with balsamic
roasted tomatoes, and, my tried - and - true favorite,
cumin corn salad with perfectly ripe heirloom tomatoes.
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
The secret is a small amount
of garam masala: a mix
of spices that include cinnamon,
roasted cumin, caraway seeds, cloves, nutmeg (and / or mace) and green cardamom seed or black cardamom pods, dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves,...