Not exact matches
So without further ado, I'm going to crack
on and tell you how to make my
roast carrot and
cumin dip with accompanying breadsticks... two recipes in one you lucky folk!
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.
To take the edge off the guilt trips I went
on (I HAD to taste the cake, you see) I religiously snacked
on these healthy treats: black chickpea sprouts salad, black chickpea sprouts sundal,
roast vegetables with mushrooms, zesty date orange muffins, oatmeal fruit and nut breakfast cookies, multigrain sundal and this refreshing ginger, mint and
cumin limeade.
What I had intended to do was toss the carrots with olive oil and
cumin, salt and pepper,
roast them until they were soft, but not overly brown (I might put them in a covered dish next time), put some avocado slices
on top and then squeeze fresh lemon juice over it.
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground
cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups
roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and
roast at 450 degrees for 10 minutes
on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Take the gram out in a plate and add coriander seeds,
cumin and peppercorn in the same wok and
roast for 2 - 3 minutes
on medium heat.
Roasted sweet potato is piled
on top, flavored with
cumin, chili powder, and garlic.
If you have time, you can dry
roast whole red chiles, coriander seeds,
cumin seeds, cinnamon, cloves, cardamom and so
on.
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!
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.
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!
1 teaspoon chili powder, preferably ancho (if you use a regular supermarket chili powder, cut down the
cumin below) 1 teaspoon smoked paprika 3/4 teaspoon ground
cumin 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper, or more to taste 3/4 cup pecans 3/4 cup raw almonds 1/2 cup dry
roasted peanuts 1/2 cup raw pistachios 2 tablespoons extra virgin olive oil 2 tablespoons agave nectar 1/2 teaspoon coarse salt (I like Maldon sea salt
on these)
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.
Roasted chicken seasoned with chili powder, ground
cumin, and freshly ground pepper
on a bed of zucchini and yellow squash noodles, carrots, and chickpeas...
Place cauliflower florets
on a baking tray, sprinkle with the spices (coriander,
cumin and sumac), spray with some olive oil and
roast for 20 minutes.
ingredients
ROASTED VEGETABLES: 1 24 - ounce bag baby medley potatoes 1 head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2 large carrots (peeled, cut into 1 - inch pieces
on a bias) 4 cloves garlic (skin -
on) 1 lemon (cut in half widthwise then halves quartered) 2 tablespoons thyme (leaves only) 1 tablespoon
cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive oil Kosher salt and freshly cracked black pepper (to taste) MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib
roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to taste)
i made this but i put
cumin, smoked paprika,
on the
roasted cauliflower and added toasted sesame to the puree.
I use who coriander and
cumin seeds, that I gently
roast on a skillet and then powder in a spice grinder.
Pimento cheese croquettes with sweet pepper salad
Roasted and Whipped Cauliflower with smoked
Cumin Vinaigrette (Vegetarian) Pickled Shrimp with Mirliton and Shaved Andouille Salad MOPHO pickled shrimp with nuoc cham mango and Bánh xèo crouton Crispy Fried Oysters with MOPHO Mayo and Pickled Blue Cheese Bourbon Duck Liver Pâté with Citrus and Sweet Pepper Marmalade Slow Cooked Eggplant with Spicy Sesame Vinaigrette
on Roti Chip (Vegetarian) MOPHO headcheese, rice cracker and blood orange mustard NOLA hot sausage po - boy
I used a mixture of turmeric,
cumin and paprika and just
roasted them
on the stove top with onions and a bit of olive oil!
On a
roasting pan, toss carrots with olive oil,
cumin, lime juice and salt.
roasted coriander seeds powder,
roasted cumin seeds powder, mix and cook the whole mixture
on low flame until the masala leaves oil.
On Saturday mornings, our house would be toasty and smell delicious from the combination of apples and cinnamon,
cumin and chili, and chicken
roasting in the oven.
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.
Roasted chicken seasoned with chili powder, ground
cumin, and freshly ground pepper
on a bed of zucchini and yellow squash noodles, carrots, and chickpeas...
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.
The first thing I learned how to cook
on my own was
roasted chickpeas with
cumin, salt and olive oil.