Sentences with phrase «teaspoon cumin juice»

Not exact matches

4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes

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)

2 teaspoons ground cumin 1 teaspoon ground ancho pepper (or any mild ground red chili) 2 tablespoons nutritional yeast (optional) 1/4 teaspoon salt 1 tablespoon fresh lemon juice

Dressing: Juice and zest of one organic orange (about 1/4 to 1/3 cup juice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons chopped fresh mint pinch of seaJuice and zest of one organic orange (about 1/4 to 1/3 cup juice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons chopped fresh mint pinch of seajuice) 3 tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3 tablespoons chopped fresh mint pinch of sea salt

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

In a small bowl, whisk together the oil, 1 tablespoon chipotle, half of the lime zest, half of the lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, oregano, onion powder, cumin, garlic powder, and cayenne.

1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro

Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish

3/4 cup walnut oil, extra-virgin olive oil, or a combination of both 1/4 cup lemon juice 1/2 teaspoon cinnamon 1/2 teaspoon cumin 1/4 teaspoon sea salt, or to taste

Juice and zest of one orange, about 6 tablespoons 2/3 cup extra virgin olive oil 1 - 2 teaspoons freshly grated ginger 1 teaspoon cumin salt and pepper to taste

1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon

White Sauce Ingredients 1/2 cup plain yogurt 1/4 cup mayo 1 lime, juiced 1/2 cup fresh cilantro 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon chili powder freshly ground black pepper

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

For the Southwest Dipping Sauce: Combine in a small bowl 1/2 cup mayonnaise, 1 teaspoon of lime juice, 2 teaspoons honey, 1 teaspoon white vinegar, 1/4 teaspoon cayenne pepper, 1/2 teaspoon paprika, 1/4 teaspoon cumin, 1/4 teaspoon garlic salt, 1/4 teaspoon dry oregano.

In a food processor, combine the lemon juice, garlic, 1 and 3/4 cups of the cilantro, cumin, smoked paprika, cayenne pepper, 1/2 teaspoon salt, and half of the almonds.

• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish

3 pounds boneless pork shoulder or pork butt, cut into 2 - inch cubes 1/2 cup orange juice 1/4 cup lime juice (from about 2 to 3 limes) 4 cloves garlic, peeled and crushed 1 teaspoon ground cumin 1 teaspoon Kosher salt, plus more to taste

1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup cilantro, chopped 1 - 2 limes, juiced

1/2 cup olive oil 1/4 shallots, minced 1 tbsp green onion, minced 2 tbsp garlic, minced 1 teaspoon dried oregano 1/4 tsp ground cumin 1/4 tsp ancho powder juice of one lemon juice of one orange 1 chicken, cut into parts 2 tbsp butter

• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish

can diced tomatoes, with juice 2 teaspoons each fresh thyme, dried oregano, ground cumin, Spanish paprika 1 whole bay leaf

1 1/2 teaspoons dried mint 1/2 teaspoon red chile pepper flakes 1/2 teaspoon cumin seeds 1/2 teaspoon fine grain sea salt 1 teaspoon ground cumin 1/2 teaspoon cinnamon 1 teaspoon ground ginger 4 tablespoons extra virgin olive oil a squeeze of fresh lemon juice

1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan

Stir 1/3 cup minced green onions, mayonnaise, yogurt, lemon juice, Dijon mustard, curry powder, cumin, salt, and 1/8 teaspoon ground red pepper into yolks.

1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving

About 700gr of white potatoes 2 garlic cloves crushed 1 small white onion finely chopped (I actually used my food processor to blitz it finely) 1 teaspoon of chilli flakes 1 teaspoon of cumin powder 1 teaspoon of curry powder 1 teaspoon of turmeric powder salt & pepper to taste the juice of 1 lemon olive oil for cooking

1 tablespoon olive oil 1 medium onion, diced 1 clove garlic, minced 2 teaspoons fresh ginger, grated 1 tablespoon ground coriander 2 teaspoons ground cumin 1/2 teaspoon ground cayenne pepper 1 teaspoon ground turmeric 2 teaspoons paprika 1 teaspoon garam masala 1 (15 - ounce) can diced tomatoes (juices included) 2/3 cup water 4 cups cooked chickpeas or 2 (15 - ounce) cans chickpeas, drained and rinsed 1/2 teaspoon salt 1/2 lemon (juiced)

2 boneless, skinless chicken breasts 2 tablespoons olive oil 2 limes, juiced 2 garlic cloves, minced 2 teaspoons ground cumin 2 teaspoons smoked paprika 1/2 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper

INGREDIENTS Spicy Tomato Jam 2 pounds tomatoes, diced 1 red onion, finely chopped 1 cup brown sugar 1 1/2 teaspoons red pepper flakes 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 1 lemon, juiced

My houmous is home - made (a can of chickpeas, drained; a tablespoon of sesame paste; a tablespoon of low fat natural yogurt; half a small clove of garlic, crushed; half a teaspoon of ground cumin; a drizzle of olive oil; a squeeze of lemon juice; and salt to taste; all whizzed in the food processor) and the sandwich did not go soggy by lunchtime, even though it had been made that morning.

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.

2 cucumbers, thinly sliced 1 large onion, thinly sliced 1/4 teaspoon cayenne powder 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 1/2 teaspoon powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime juice 1 cup yogurt or coconut milk Salt to taste Mint leaf for garnish

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

Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above

Asparagus Fries 2 tablespoons ground chia or flax seeds 4 tablespoons freshly squeezed lemon juice 2 tablespoons purified water 1 asparagus bunch — about 25 - 30 pieces 1/4 cup ground pistachio or other nuts, or pumpkin seeds 1/4 cup sesame seeds 1/4 cup nutritional yeast 2 teaspoons garlic powder 1 teaspoon salt, plus more for sprinkling (optional) 1 teaspoon coconut sugar 1/2 tablespoon cumin seeds — ground 1/4 teaspoon red pepper flakes

1 cup mung beans — soaked overnight 1/2 cup pumpkin seeds juice of 1 lemon 2 tablespoons sesame tahini 2 tablespoons melted neutral coconut oil or olive oil 1/2 tablespoon cumin seeds — freshly ground 1/4 teaspoon red pepper flakes sea salt — to taste freshly ground black pepper — to taste

1/4 cup chopped cilantro 3 tablespoons olive oil 2 tablespoons lime juice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1 garlic clove, minced 1/2 jalapeño, seeded and minced

for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste

1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup warm water 1 cup shredded coconut 1 1 - inch piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to taste

ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt

Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish

can, rinsed and drained 1/2 teaspoon salt 1/2 teaspoon ground cumin 1 tablespoon fresh lemon juice 1 to 2 cloves garlic, to taste 1 tablespoon olive oil 2 tablespoons water

2 tablespoons olive oil 1/4 cup chopped cilantro, including stems 1/2 teaspoon ground cumin 2 cloves garlic, minced Juice of 1 lime Juice of 1 orange 1/2 jalapeño pepper, seeded and finely chopped

1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)

1 shallot, roughly chopped 1 garlic clove 1 cup cilantro leaves (plus more for garnish) 2 tablespoons olive oil 1/2 lemon, juiced zest of 1 lemon 1/2 teaspoon salt 1/4 teaspoon cumin Dash cayenne or 1/4 teaspoon harissa 6 lamb rib chops (about 1 1/2 pound total), trimmed

2 Tablespoons Olive Oil 1 Medium Onion, Diced 2 Celery Stalks, Diced 1 Large Carrot, Peeled & Diced 1 Red Pepper, Cored & Diced 3 Garlic Cloves, Peeled & Minced 1 Small Eggplant (1 Pound) Cut Into 1/2 Inch Dice) 1 Tablespoon Ground Cumin 1 Teaspoon Ground Chipotle Pepper 1/2 to 1 Teaspoon Cayenne Pepper 1 Teaspoon Dried Oregano Salt & Pepper 2 (15 Ounce) Cans Chopped Tomatoes 2 (15 Ounce) Cans Black Beans, Drained 1/2 Cup Dried Lentils 1/3 Cup Chopped Fresh Cilantro Juice of 1 Lime Toppings Of Choice (See Notes Above)

1 packet peri peri spice mix (or make your own using paprika, garlic, onion, oregano, ground cumin, chili powder, thyme, chili flakes) 8 chicken thigh fillets (or mix of thighs and drumsticks, breasts, wings, etc) 4 cloves garlic, chopped 1 inch piece of ginger, chopped 1 lemon, zested 5 tablespoons lemon juice 2 tablespoons olive oil 1 teaspoon salt 1 lemon, cut into wedges (for serving)

For chickpeas 1 - 15 ounce cans chickpeas Juice of 1/2 lemon 1 teaspoon olive oil 1/4 teaspoon ground cumin 1/4 teaspoon kosher salt 1/4 teaspoon black pepper