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.
Not exact matches
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.
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
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.)
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
Add garam masala and
roasted cumin powders and cook for a couple more minutes, till most
of the liquid evaporates.
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
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!
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.
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
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,...
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...
Super easy whole
roasted cauliflower with
cumin and curry
powder, the perfect side dish for any kind
of meal.
I seasoned the
roasted sweet potatoes with
powdered harissa, which is blend
of cumin, coriander, chili
powder, garlic and sea salt.
I added some carrots I had in the fridge and used
cumin powder instead
of roasted seeds (lazy!).
The base for these nachos are hunks
of sweet potato tossed in taco seasoning (aka
cumin, chili
powder, paprika, and cayenne) and
roasted in a super hot oven until browned and just cooked through.
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
Roasted Chickpeas (this recipe makes extra) 1 cup
of cooked chickpeas, dried really well with a paper towel 1/2 tsp
of olive oil 1/4 tsp each
of garlic
powder, coriander,
cumin and paprika salt & pepper to taste
1 1/2 teaspoons
roasted peanut oil 1/2 teaspoon ground cayenne pepper 1/4 teaspoon ground
cumin 1/8 teaspoon garlic
powder Heavy pinch
of fine sea salt 1 cup dry
roasted unsalted peanuts
150 g dried chickpeas / garbanzo 1 tbsp extra virgin olive oil 1/2 onion / about 50 g 1 little bunch
of parsley or cilantro 1 tsp
cumin powder 1 can fire
roasted tomatoes 2 - 4 garlic cloves 1 tsp (smoked) paprika salt to taste
1 1/2 cups chopped carrots 2 cups chopped sweet bell peppers (a mixture
of yellow, red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak,
roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup
of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic
powder 1/2 tsp onion
powder 1 tsp ground coriander 1/2 tsp
cumin Paleo - friendly fat
of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
Simple
roasted vegetables (olive or coconut oil and sea salt is all you need for flavor), whole grains, and lean proteins are what I focus on and then I add flavor with other seasonings (curry
powder,
cumin, thyme) or a shake
of a healthy condiment.
I seasoned the
roasted sweet potatoes with
powdered harissa, which is blend
of cumin, coriander, chili
powder, garlic and sea salt.
Roasted chicken seasoned with chili
powder, ground
cumin, and freshly ground pepper on a bed
of zucchini and yellow squash noodles, carrots, and chickpeas...
8 ounces ground turkey breast 1/4 cup chopped onion 1/3 cup chopped red bell pepper 1/3 cup chopped green bell pepper 1/2 teaspoon
cumin 3/4 teaspoon chili
powder 2 garlic cloves, minced 1/4 cup fire -
roasted salsa (or salsa
of choice) 1 can refrigerated pizza dough 3/4 cup shredded sharp cheddar cheese 2 teaspoons olive oil
1/2 cup Greek Yogurt 1/2 cup Trader Joe's Pub Cheese 3 slices
of bacon 2 - 4 tbsp salsa (I used Double
Roasted Salsa TJ's) 1/4 tsp
cumin 1/4 tsp garlic
powder fresh cilantro or chives about 1 tbsp chopped or more.
Rainbow Quinoa Bowl by Erin Yeschin INGREDIENTS:
Roasted Sweet & Purple Potatoes: 1 large sweet potato, peel and diced 6 small purple potatoes, peeled and diced 2 tsp extra virgin olive oil 1/2 tsp chili
powder 1/4 tsp
cumin 1/4 tsp kosher salt 1/4 tsp red pepper flakes Quinoa: 1 cup quinoa 2 cups veggie broth 1/2 tsp kosher salt, divided 1/2 tsp chili
powder 1/2 tsp
cumin 1/4 tsp garlic
powder Juice
of half a lime 2 tablespoon cilantro, chopped Raw Additions: 1 cup black beans, rinsed and drainedRead more