* If using seeds, stir 1
teaspoon cumin seeds in a small skillet over medium heat until fragrant (5 minutes).
Not exact matches
1
teaspoon of comino
seeds (
cumin in English, or kummel if you understand it better)
1 yellow wax hot pepper,
seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1
teaspoon salt 1/4
teaspoon ground
cumin 1/4
teaspoon dried thyme 1
teaspoon commercial West Indian masala 1
teaspoon baking powder Soy or canola oil for frying (about 1 inch deep
in a frying pan)
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 tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2
teaspoons black mustard
seeds 1/2
teaspoon cumin seeds 1/2
teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise
in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using yogurt
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped
in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping
teaspoon coarse sea salt 2
teaspoons garam masala 1
teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1
teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2
teaspoon asafoetida (hing - optional) 1
teaspoon cumin seeds 1
teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red bell peppers (or rough equivalent
in mini bell peppers),
seeded and sliced * 1
teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and pepper to taste
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
4 jalapeños, stems and
seeds removed, chopped 1 3 - pound chicken, cut
in pieces 1 large onion, chopped 1 stalk of celery, chopped 2 carrots, peeled and diced 1 clove garlic, chopped 1
teaspoon ground
cumin 1 quart water 2 cups half and half 1 or 2 jalapeños, stems and
seeds removed, finely chopped for garnish
Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat of fresh young Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked
in hot water for at least 10 minutes 1 cup water from fresh young Thai coconut or purified water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2
teaspoons coriander
seeds — ground 1
teaspoon cumin seeds — ground 1 1/4
teaspoon salt freshly ground black pepper 3/4 cup brown flax
seeds — ground 1/8 cup ground almonds 1 cup chopped cilantro
1 (2 - pound) whole flounder 1
teaspoon coarse kosher salt 1
teaspoon ground cayenne 4 dried cayenne chiles,
seeded, soaked
in water until soft, and chopped 3 cloves garlic, minced 1 large onion, chopped 3 macadamia nuts 1
teaspoon ground ginger 1
teaspoon ground
cumin 1/2 cup vegetable oil, divided 1/2 cup cider vinegar 1
teaspoon dry mustard 1
teaspoon granulated sugar 1 cup water
Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1
teaspoon dried oregano 1
teaspoon ground
cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions:
In a large soup pot, heat oil over medium heat.
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
2 onions (scrubbed and chopped
in large pieces) 6 carrots (scrubbed chopped
in large pieces) 4 stalks of celery (scrubbed and chopped
in large pieces) 4 large potatoes (scrubbed and cut
in thirds) 1 head of cabbage (rinsed and chopped
in large pieces) 2 quarts of vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1
teaspoon cumin 1
teaspoon cardamom 1
teaspoon whole coriander
seeds 1
teaspoon salt (optional) 1
teaspoon white pepper 2
teaspoons fennel
seeds 2
teaspoons caraway
seeds 1/2
teaspoon cayenne pepper
Ingredients: For the meatballs: 1 pound ground chicken breast 1 3/4 cups grated zucchini (roughly 1 7 - to 8 - inch zucchini grated on the large holes of a box grater) 2 garlic cloves, grated or finely minced 1 chipotle pepper canned
in adobo 2
teaspoons adobo sauce from the chipotle can 1/2
teaspoon ground
cumin 1
teaspoon kosher salt 2 tablespoons white chia
seeds (I like white chia
seeds for aesthetic purposes, but black will also work!)
* 2 Tablespoons vegetable oil * 3/8 cup (6 Tablespoons) finely chopped shallots * 1 Serrano pepper, cut into very thin rounds * 1 pound carrots, peeled and cut on the diagonal into 1 / 4 - inch rounds * 1
teaspoon ground
cumin * 1
teaspoon ground coriander * 1/2
teaspoon ground fennel (I ground whole fennel
seeds in my coffee / spice grinder) * 1/4
teaspoon cayenne pepper * 1/4
teaspoon turmeric * 1 spring fresh curry leaves, approximately 12 - 15 leaves * 1/2
teaspoon salt * 1 cup coconut milk * pepper to taste
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.
Pumpkin
Seed Sauce / Pipián Verde: 4 jalapeño or serrano peppers, stems removed 1 poblano pepper, stem and
seeds removed 1/2 large white onion, peeled and sliced
in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3 cups raw pepitas (green pumpkin
seeds) 1/2 cup chopped cilantro 1/2
teaspoon dried oregano 1/4
teaspoon ground
cumin 1/8
teaspoon ground cayenne pepper (optional) 1/2
teaspoon Kosher or sea salt 2 cups low sodium vegetable stock, divided
Ingredients 2 tablespoons olive oil 1 onion 4 cloves garlic, diced 2 jalepenos, cut into slivers (I removed the
seeds from one but left the others
in) 1 small carrot, diced 4 oz white mushrooms, cut
in half and then sliced 4
teaspoons chili powder 1
teaspoon cumin 1
teaspoon oregano 1
teaspoon salt 3/4 cup brown lentils 1/2 cup black lentils 1 14 - oz can of diced tomatoes 1/4 cup quinoa 1/2 cup bulgur wheat avocado, cheddar, and / or sour cream for serving
150 g chickpeas, to be soaked
in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1
teaspoon mild curry powder 1
teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and finely chopped 1 small garlic clove, peeled and finely chopped 1
teaspoon cumin seeds, toasted then ground into powder freshly ground white pepper, to taste
What's
in it: — 1 can chickpeas, rinsed, drained and dried well (* you can also soak 1 cup of dried chickpeas
in water overnight)-- 2 cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp
seed, plus extra for sprinkling — 3/4
teaspoon turmeric — 1/2
teaspoon cumin — 1/2
teaspoon salt — 1/4
teaspoon red pepper flakes or cayenne (adjusted to you preference)
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.
1 can (28 ounces) Whole Tomatoes
in Puree 1 Jalapeño, minced 1 Onion, chopped 3 Garlic cloves, 2 whole and 1 minced Salt and Pepper 1 can (19 ounces) Black Beans, rinsed and drained 1/2 cup Yellow Cornmeal 1 cup Pepper Jack Cheese, shredded 1
teaspoon Ground
Cumin 3/4 cup Water 4 Poblano Chiles, halved lengthwise, ribs and
seeds removed
1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle
in adobo) 2
teaspoons coarse kosher salt 2 tablespoons chili powder 1
teaspoon ground
cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno,
seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used black and kidney but any are fine!
1
teaspoon canola or other vegetable oil 1
teaspoon cumin seeds 2 tablespoons poppy
seeds 2 jalapeños or serranos, cut into rings or finely minced (
seeds removed if you want the dish to be less spicy) 1 tablespoon sugar (or jaggery) Salt, to taste 1/4 cup roasted peanuts, coarsely powdered 1 medium eggplant, cut into small pieces 1 1/2 cups basmati rice, soaked
in water for 30 minutes, then drained
Charlie's Chili adds one 8 - ounce cup of coffee
in lieu of chicken or beef broth... 2 pounds beef
in lieu of 1 pound beef and 1 pound pork mixture, 2 tablespoons
cumin in lieu of 3 tablespoons of
cumin, and they add 1
teaspoon chili
seeds which I have omitted altogether.
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (
in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1
teaspoon cumin seeds 1/2
teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (
seeded, diced) 1 jalapeno pepper (
seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (
seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
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 POMEGRANATE GLAZE: 1 and 3/4 cups pomegranate juice (divided) 1/3 cup organic chicken stock 8 sprigs thyme (tied together with Butcher's twine) 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone -
in, skin on) 1 tablespoon Kosher salt 2
teaspoons ground
cumin 1/2
teaspoon freshly ground black pepper 1/4
teaspoon cayenne 1 tablespoon olive oil 1/2 cup pomegranate
seeds 1/4 cup parsley (chopped) ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to taste)
Soup 2 pounds fresh tomatillos, husks removed and washed, cut
in half 1 medium onion (8 ounces), peeled and coarsely chopped 7 large garlic cloves, peeled, cut
in half 2 small jalapeno peppers, split and
seeded 1/2
teaspoon ground
cumin 1 tablespoon kosher salt 1/4
teaspoon ground black pepper 5 1/2 cups chicken stock (or three 14oz cans low sodium chicken broth + 1/2 cup water) 15 sprigs fresh cilantro, tough stems discarded
2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds
in total 1 1/2
teaspoons ground
cumin 2 small cloves of garlic, chopped 1 1/2
teaspoons ground coriander 2 big handfuls of fresh cilantro / coriander, chopped Juice of half a lemon a scant cup (120g) gram / chickpea flour a splash of olive oil a sprinkling of sesame
seeds salt and pepper
* 2 ripe avocados, cut
in half and pits removed * juice of 1/2 lime * 1/2
teaspoon fine sea salt * 1/2 cup chopped cilantro * 1 tablespoon organic, extra virgin coconut oil * 1
teaspoon black mustard
seeds * 1/2
teaspoon fennel
seeds * 1/2
teaspoon cumin seeds * 1/2 medium yellow onion, minced * 2 cloves garlic, minced * 1/2
teaspoon curry powder * 1 tablespoon minced jalapeno chile (or more to taste) * 1 medium tomato, chopped
3 tablespoons ground flax
seeds 1/2 cup warm water, mixed
in bowl 3⁄4 cup bread crumbs (try gluten - free) 1 cup oat flour 1 cup corn, drained well 1 cup mashed cooked black beans 1/3 cup chopped walnuts 1/4 cup finely chopped cilantro 2 tablespoons dehydrated onion granules 1 tablespoon garlic granules 1 tablespoon tamari 2
teaspoons chili powder 1 1⁄2
teaspoons ground
cumin 1
teaspoon dried oregano 1⁄4
teaspoon chipotle powder 3⁄4
teaspoon sea salt 1⁄4
teaspoon ground black pepper
4 large pieces ginger, peeled 4 fresh piquin chiles, chopped or substitute serranos 5 cloves garlic, peeled 3 shallots, peeled 1
teaspoon cumin seed 1
teaspoon anise
seed 1 tablespoon ground turmeric 3 stalks lemon grass 2
teaspoons sugar 1 pound boneless chicken, cut into strips Indonesian Peanut - Chile Sauce (available
in Asian markets) Diced cucumbers and onions for garnish
3 tablespoons roasted peanut oil 1 medium red onion, finely diced 3 cloves garlic, minced 1 small serrano pepper,
seeded and finely chopped 1 - 2 tablespoons minced fresh ginger 1 1/2
teaspoons ground
cumin 1
teaspoon ground turmeric 1
teaspoon ground cinnamon 1 can (14.5 ounces) crushed fire roasted tomatoes 1 small can (6 ounces) tomato paste, optional 1 cup creamy peanut butter 4 cups vegetable stock 1 butternut squash, peeled and cut into 1/2 ″ chunks (my chunks weighed
in at 1 pound 4 ounces) 2 cups cooked chickpeas 1/2 cup spicy peanuts, finely chopped (recipe follows) Fine sea salt, to taste
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
4 bone -
in, skin - on chicken thighs, about 2 pounds Salt and freshly ground black pepper 2 tablespoons olive oil, divided 1 large lemon, cut into 8 wedges,
seeded 2 large yellow onions, thinly sliced 2 garlic cloves, minced 1
teaspoon ground
cumin 1/2
teaspoon ground coriander 1/2
teaspoon sweet paprika 1/2
teaspoon ground ginger 1/2
teaspoon ground turmeric 1 cup chicken stock 1 (3 - inch) cinnamon stick 20 pitted green olives
1/3 cup sugar 1/2 cup water 2 cups refrigerated pomegranate juice (such as Pom) 2 cups low - salt chicken broth 4 large dried New Mexican chiles, stemmed,
seeded, torn into 1 - inch pieces 1 1/2
teaspoons adobo sauce from canned chipotle chiles
in adobo * 1 1/2
teaspoons balsamic vinegar 1/8
teaspoon ground
cumin (not toasted) Coarse kosher salt
2 fresh coconuts, drained, liquid reserved, and cut
in half 2 cloves garlic, minced 1 tablespoon butter 1 tablespoon olive oil 1 pound skinless chicken, cut
in 1 - inch cubes 1 onion, minced 1 Scotch bonnet or habanero, stemmed,
seeded and minced 1 tablespoon minced fresh ginger 1 tablespoon chopped cilantro 2
teaspoons ground cardamom 2
teaspoons ground cinnamon 2
teaspoons curry paste (available
in Asian markets) 1/4
teaspoon ground
cumin 1/4
teaspoon ground cloves 1 tablespoon cornstarch 1/2 cup light cream 1 large ripe mango, peeled and diced Garnishes: Chopped fresh cilantro, reserved toasted grated coconut
1 pound ground beef, or lamb 1 onion, chopped 1
teaspoon red pepper flakes 1
teaspoon ground red pepper 1
teaspoon cumin 1 tablespoon oregano 4 large tomatoes, cut
in half from top to bottom 4 green bell peppers,
seeded, cut
in half lengthwise 2 tablespoons olive oil Salt and freshly ground black pepper 1/2 cup chopped, fresh parsley Turkish type pita bread Olive oil
What's
in it: — 1 can chickpeas, rinsed, drained and dried well (* you can also soak 1 cup of dried chickpeas
in water overnight)-- 2 cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp
seed, plus extra for sprinkling — 3/4
teaspoon turmeric — 1/2
teaspoon cumin — 1/2
teaspoon salt — 1/4
teaspoon red pepper flakes or cayenne (adjusted to you preference)
2 tablespoons olive oil 1 onion, minced 1
teaspoon oregano 1 tablespoon chili powder 1
teaspoon cumin 1/2
teaspoon cinnamon 1 jalapeño pepper,
seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper,
seeded and diced 1 large sweet potato, peeled and cubed
in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1
teaspoon sea salt Salt & fresh ground pepper to taste