Sentences with phrase «place cumin seeds»

Not exact matches

Just before the carrots and lentils finish cooking, place the olive oil in a frying pan with the turmeric, cumin and mustard seeds and let them cook until the mustard seeds start popping.

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.

Place the jalapeños, garlic, salt, cardamom seeds (or powder), caraway seeds, cumin, pepper and olive oil into the food processor.

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.

Place the coriander and cumin seeds in a dry frying pan and heat for 2 - 3 minutes, shaking the pan constantly.

Place the dried mint, chile pepper flakes, cumin seeds, and salt in a mortar and pestle and pound a bit, long enough to somewhat break up the cumin seeds.

Place the coriander and cumin seeds in a small, dry skillet set over a medium - low flame and toast until fragrant, shuffling the pan frequently, 2 - 3 minutes.

Toast the cumin and coriander seeds in a dry frying pan, grind and place in the mixing bowl.

Place the potatoes on a rimmed baking sheet and toss with the cumin seeds, fennel seeds, yellow mustard seeds, nigella seeds, ground turmeric, the zest and juice of 2 limes, garlic and 2 teaspoons of the salt.

Place the peppercorns and cumin seeds in a spice or coffee grinder and process to a fine powder.

- 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.

Place the sweet potato in a small bowl and toss with the olive oil, cumin seeds and salt.

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.

But made do with that, AND I added in extra smokey paprika, some dried cumin in place of seeds, and a few hefty dashes of already - blended curry.

Place a dry frying pan on a medium heat and toast the coriander, cumin and caraway seeds for two minutes or until fragrant.

Place in a bowl, sprinkle a few whole chickpeas in the middle, drizzle with olive oil, fresh parsley and cumin seeds.

Place pretzels in a food processor with the caraway seeds, cumin, and chile powder; pulse mixture until pretzels resemble course crumbs.

Toast the whole coriander and cumin seeds in a dry skillet for a few seconds, until fragrant, then place in a spice grinder and process to a coarse powder (a few seconds)

Place coriander, mustard and cumin seeds in a large sauté pan and dry roast until the mustard seeds begins to pop.

Place in the baking tray and season with sea salt, freshly cracked pepper and optional cumin seeds.

Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup dry quinoa, cooked in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed sweet potato.

Place chopped beetroot in the roasting tray, and toss with cumin seeds and rapeseed oil.

Place sesame seeds, coriander seeds, cumin seeds and fennel seeds on a line baking dish and roast for 10 - 15 minutes, until golden and fragrant.

Place 1 cup of shitake mushrooms, walnuts, flax seeds, 1/2 cup sun dried tomatoes, cumin and green onions inside the food processor and mix together in a sauce.