1 tablespoon Coriander Seeds 1/2
tablespoon Cumin Seeds Pinch Dried Pepper Flakes 1/2 cup Black Beans, with liquids 1 Avocado 1 teaspoon Olive Oil Juice and Zest from 1/2 Lime 2 teaspoons Honey (I used agave nectar) 1/4 cup Goat Cheese 4 Corn or Flour Tortillas
Not exact matches
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5
tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and
seeds removed, finely diced 1 yellow bell pepper, core and
seeds removed, finely diced 2
tablespoons grape
seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1
tablespoon Celtic sea salt 1 1/2 teaspoons ground
cumin 1/2 teaspoon ground, black pepper
pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
-- 1 finely diced onion — 4
tablespoons of tomato ketchup — 2
tablespoons of mango chutney — 1 teaspoon of mint sauce —
Pinch of black
cumin seeds, chilli power and coriander — Salt to season and taste [/ recipe][recipe title =» Butter Bean Curry and Flat Breads» servings =» 4 - 6 ″ time =» 2 hr 30 mins»]
Orange Chile Oil Marinade: 6 cascabel chiles, stems and
seeds removed, or substitute 2 of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon
cumin seeds 1 cup orange juice 1
tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred
Pinch ground cloves Salt and freshly ground black pepper
- 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.
2 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press •
Pinch cumin •
Pinch cayenne pepper •
Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2
tablespoons fresh cilantro, chopped, divided use 1
tablespoon sunflower
seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
* 3
Tablespoons vegetable oil * 1/3 cup minced shallots * 1 Serrano pepper, sliced into thin rounds * 2 teaspoons ground coriander * 1 teaspoon ground
cumin * 1/2 teaspoon fenugreek
seeds * 1 teaspoon ground cinnamon * 1 teaspoon cayenne pepper *
pinch ground cloves * 1/2 teaspoon ground cardamom * 3 cloves garlic, minced * 2 teaspoons grated fresh ginger * 1 stalk lemongrass, woody ends removed, and bruised * 1/2 teaspoon salt * 1 teaspoon paprika * 1 cup water * 1 pound shrimp * 1 cup coconut milk * cilantro leaves, for garnish (optional)
Makes about 6 Cups Salad ® Bluebird Grain Farms Ingredients: 1 Cup Potlach Pilaf 1 Teaspoon whole
cumin seeds 2
Tablespoons finely chopped shallot 1
Tablespoon plus 2 teaspoons apple cider vinegar 1 Teaspoon kosher salt 1 Large
pinch fresh cracked black pepper 2
Tablespoons olive oil 1
Tablespoon mayonnaise 1 Cup cooked garbanzo beans 1... Continued
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.
1
tablespoon cumin seeds 1 inch fresh ginger, peeled and finely chopped 1/2
tablespoon medium curry powder
Pinch of turmeric 2l stock — vegetable or chicken
Ingredients 1
tablespoon safflower or other neutral oil 1/2 teaspoon brown mustard
seeds 1 onion, sliced 1 glove garlic, minced 1/2 teaspoon
cumin pinch cayenne Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more for the bread 4 eggs, lightly beaten about 3
tablespoons finely chopped mozzarella cheese 4 slices good bakery bread, toasted Garam masala (optional), for garnish
* 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)
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3
tablespoons high - oleic safflower oil 1/2 teaspoon black mustard
seeds 1
tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground
cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala
Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
2 medium butternut squash, halved and
seeded (or 8 cups, chopped) 3
tablespoons olive oil Kosher salt Freshly ground black pepper 5 - 6 cups of vegetable stock 3 teaspoons olive oil Generous
pinch of saffron threads 1/4 cup hot water 1/2 teaspoon
cumin 1/4 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon ground or grated nutmeg 1/4 teaspoon ground cloves 1/2 cup plain soy yogurt or soy sour cream 2 teaspoons harissa Finely chopped chives
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2
tablespoons coconut oil 1/2 teaspoon black mustard
seeds pinch of asafetida (hing) 1/2 teaspoon
cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
Ingredients 1/2 cup red lentils 1/4 teaspoon turmeric powder 1
tablespoon sunflower oil 1/2 teaspoon
cumin seeds pinch of asafetida (hing) 1/2 red onion, sliced in half circles 1 beet, peeled & diced 2 teaspoons rasam powder 2 - 3
tablespoons lemon juice parsley or cilantro leaves, chopped salt to taste
3 pounds ground beef or venison 1/2 — 1 pound ground beef heart 1 medium onion, chopped 3 cloves garlic, crushed 3 - 4
pinches crushed red pepper 1
tablespoon salt (or slightly less) 1 1/2
tablespoons paprika 1 teaspoon black pepper 3
tablespoons chili powder 1
tablespoon cumin, powder or
seed 2 1/2 cups home - made beef stock or water
1 1/2 cups water 1/2 avocado 1/2 cup broccoli sprouts 1/2 cup freshly chopped cilantro 4 Brazil nuts 3
tablespoons lemon juice 2
tablespoons flax
seed 1 teaspoon maca root powder 1/2 teaspoon camu camu powder (get it on Amazon) 1/2 teaspoon ground fennel
seed 1/2 teaspoon ground
cumin a generous
pinch of salt