A pinch
of toasted cumin.
A pinch
of toasted cumin.
Try subbing a teaspoon
of toasted cumin seeds or 2 to 3 star anise pods to spice up this side.
I love the aroma
of toasted cumin seeds, the fresh citrus smell of lemons all paired with the mild earthy taste of these little delicate lentils.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground
cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish
Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
In a frying pan sauté garlic, ginger and onions in coconut oil push to one side and
toast cumin and coriander and turmeric for a couple
of minutes, stirring consistently
In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens,
toasted anise seeds,
toasted cumin, peppercorns, salt, 1 to 1 1/2 cups
of chicken stock and a drizzle
of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.
If you are making a cooked dish, take a moment to
toast the
cumin before adding it in to the rest
of the ingredients to enhance its flavor.
**** 1/2 teaspoon anise seeds
toasted 1/4 teaspoon
cumin seeds
toasted 6 peppercorns 1 teaspoon kosher salt A few drizzles
of extra virgin olive oil
• 8 slices
toasted Ezekiel bread (if you want increase slight sweetness
of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3 shallot (chopped) • 1 tbsp minced garlic • 2 celery stalks (chopped) • 1 (red) bell pepper (chopped) • fresh rosemary twig • Seasonings: 1 tsp sage, 1 tsp
cumin, sea salt and pepper to taste
1.5 cups
of organic low - sodium vegetable or chicken broth 1/2 teaspoon
of turmeric 1/4 teaspoon
of cumin 2 cloves
of garlic, minced salt & pepper olive oil *
toasted whole grain buns or bread for serving
I didn't have any
of the stuff for the garnish so I added some
toasted cumin seeds instead to give it a little extra kick — it was awesome!
Toast the cardamon, cumin, coriander, cinnamon, peppercorns, and fenugreek in a hot skillet, shaking constantly, for a couple of minutes, until they start to toast and gain a
Toast the cardamon,
cumin, coriander, cinnamon, peppercorns, and fenugreek in a hot skillet, shaking constantly, for a couple
of minutes, until they start to
toast and gain a
toast and gain aroma.
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)
In this easy vegetable side dish, dukkah (pronounced dOO - kah), a blend
of pulverized
toasted nuts and crushed sesame, coriander and
cumin seeds, seasons spaghetti squash.
After straining, stir together with 1 — 2 t
toasted cumin seeds, 1/2 — 1/3 C chopped fresh cilantro, 1/2 — 1 t curry powder, 1 clove
of garlic finely minced, and a spoonful
of sour cream if you like.
I like it simple, too, but I also don't mind the addition
of a teeny bit
of freshly
toasted and ground
cumin seeds.
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.
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.
I'm with Dina and always add a healthy dose
of ground
toasted cumin seeds.
Toasted cumin gives these bright yellow crackers an Indian flare and reminds me
of my beloved pappadam.
When the flax is egg like and viscous in texture (about 30 mins
of soaking) combine it with olive oil and
toasted cumin.
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.
I've actually never found it in my standard grocery stores here in Canada, but I've made it (or at least a tasty approximation) by soaking 5 or 6 dried ancho or guajillo chilies in hot water (I get mine from a Latin American grocery store in Toronto, but I bet you could use dried cayennes in a pinch, which seem to be more common), draining them, and blending them with
toasted cumin seed, coriander, garlic, sundried tomatoes, and sometimes a tablespoon or so
of chipotles in adobo sauce.
It starts off with a blend
of turmeric, curry powder,
cumin and coriander,
toasted with the vegetables until it becomes fragrant, then mixed with thick, creamy coconut milk.
This wildly delicious salad boasts protein - packed chickpeas,
toasted fennel and
cumin seeds, the crunch
of pistachios and the sweetness
of fresh dates.
2 Tablespoons olive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped carrot 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1 cup peeled and chopped tomatoes (I used canned tomatoes) 2 quarts chicken or vegetable broth (I used boxed chicken and beef broth) 1/2 teaspoon freshly ground coriander (used prepared ground coriander) 1/2 teaspoon freshly
toasted cumin (I
toasted cumin seeds in small saucepan then processed) 1/2 teaspoon freshly ground grains
of paradise (I used ground black pepper)
Ingredients For the burgers: 1 pound ground pork 1 pound fresh chorizo (not cured) * 1 garlic clove, grated or minced 1/2 teaspoon smoked paprika 1/2 teaspoon ground
cumin 1/2 teaspoon kosher salt For the smashed avocado: 1 1/2 ripe (but not mushy) California Avocados, peeled, pitted and sliced Juice
of 1/2 lime 1 teaspoon mayo 1 tablespoon chopped cilantro Kosher salt Freshly ground black pepper For serving:
toasted brioche buns, pickled red onions, cotija cheese Instructions Add ground pork and chorizo to a large bowl along with the grated garlic, smoked paprika, ground
cumin and salt.
ingredients ROASTED RACK
OF PORK: 2 tablespoons ground coriander (
toasted) 2 tablespoons ground
cumin (
toasted) 2 tablespoons Kosher salt 1...
On the plate it's fresh, colorful, heady with
toasted cumin, and you can prep most
of it a day prior, if needed.
The complete title
of this recipe (as written here) should actually be Moroccan Carrot and Chickpea Salad with Dried Pluots and
Toasted Cumin Dressing - a mouthful, indeed.
For the Spiced Yogurt 1tbsp coconut oil 2 tbsp finely chopped onion 1 red chili — chopped (optional or depending on your spice tolerance) pinch
of salt 2 tbsp shredded unsweetened coconut 1/4 tsp
toasted cumin or
cumin powder 2 tbsp + 1/3 cup yogurt
Take a couple
of big pinches
of cumin seeds and
toast these very briefly, basically just warming them through, about a minute should do!
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 pepp
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 pepp
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 pepp
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
Lightly cooked cauliflower is chopped, then tossed, with turmeric,
cumin, cayenne, and a touch
of ghee - add sliced avocado, hard - boiled eggs,
toasted seeds, rainbow chard stems, lettuces.
To make the the mojo picon sauce add a 1/2 inch thick slice
of baguette bread and 2 cloves
of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the
toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove
of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon
of smoked paprika, 1/2 teaspoon
of dried
cumin, 1 teaspoon
of white wine vinegar, 2 tablespoons
of water, 1/4 cup
of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
Toast the coriander seeds and
cumin seeds in a dry frying pan on a medium heat for a couple
of minutes until fragrant, tossing frequently.
The soup has a bit
of a smokey, cheesy flavor from the
cumin and Parmesan, but the toppings
of crispy fried basil leaves, salty feta cheese, buttery paprika sauce, and
toasted walnuts elevate this soup to new heights.
Add the
cumin seeds and cook a couple
of minutes until onions are golden and
cumin is
toasted.
1 tbsp coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece
of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1 tsp black mustard seeds 1/4 tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp coriander seeds,
toasted and ground 1 tsp
cumin seeds,
toasted and ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful
of coriander leaves a squeeze
of lime or lemon juice
toasted coconut chips or
toasted desiccated coconut, to garnish salt.
Toast the mustard and
cumin seeds on a hot skillet, stirring constantly, for a couple
of minutes until the seeds begin to crackle and «pop.»
3 tablespoons ground flax 1/3 cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4 cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1 cup grated carrots 1/3 cup finely chopped fresh parsley or cilantro 1/2 cup sunflower seeds,
toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground
cumin 1/2 cup rolled oats, processed into a coarse meal * 1/2 cup spelt bread crumbs (or bread crumbs
of choice) 1 to 2 tablespoons oat flour (or flour
of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste
In a large bowl, combine half
of the mint, the green onion,
cumin, cinnamon,
toasted pine nuts, egg, large pinch
of salt, and freshly ground pepper.
1 medium sweet potato 1 cup chickpeas 2 Tbsp Tahini 1 Tbsp Olive Oil 1 Tbsp Lemon Juice 2 - 3 tsp Coconut Aminos 1 small clove Garlic 1 tsp
Cumin 1/2 tsp Cinnamon 1/2 tsp Coriander Pinch
of Sea Salt Black Pepper, to taste
Toasted Almonds, for topping
Red pepper sauce: 1 red pepper, cut into strips 1 head
of garlic, peeled 1 cup
Toasted Quinoa, plus water as directed 1 tsp ground
cumin
Toast cumin seeds in a small skillet on top
of the stove, stirring and tossing until the fragrance starts to rise.
Simply
toast a few
of your favorite spices, such as
cumin, mustard seeds, peppercorns and coriander.
Spiced Rosemary Nuts The combination
of rosemary,
cumin and cayenne pepper lends an irresistible flavor to
toasted nuts.