Sentences with phrase «teaspoon ground coriander»

Take 1 3/4 cup dry chickpeas, soaked overnight 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo bean flour 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper 1 teaspoon baking powder Heavy pinch of sea salt flakes

Take 4 1 15 ounce can garbanzo beans 1/2 cup plain hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/2 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch of sea salt flakes

1 tablespoon onion powder 1 1/2 teaspoons garlic powder 1 1/2 teaspoons sweet paprika 1 teaspoon ground turmeric 1 teaspoon ground coriander 1/4 teaspoon cayenne pepper Sea salt 1 1/2 pounds russet potatoes (3 or 4 medium - small), scrubbed and cut into 1 - inch - thick wedges 2 tablespoons fresh lemon juice (from 1 lemon) Ketchup and Dijon mustard, for serving (optional)

* 1/4 cup coconut oil * 1 large onion, chopped * 2 cloves garlic, minced * 2 teaspoons curry powder * 1/2 teaspoon ground coriander * 1/4 teaspoon crushed red pepper flakes, plus extra for garnish * 1/2 teaspoon salt * 2 cups vegetable broth (or use chicken stock if soup doesn't need to be vegan) * 15 - ounce can pure pumpkin puree * ~ 13.5 - ounce can full fat coconut milk * coconut cream (see note below) or, if soup doesn't need to be vegan, creme fraiche or sour cream * chopped fresh cilantro leaves * ground black pepper

2 lbs of chicken breast or thighs, skinless & boneless cut into 1» pieces 1 lb of romanesco, chopped into 1» pieces 6 medium onions, thinly sliced 2 cups sweet potato, chopped into 1» pieces 2 1/2 cups of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2» piece of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full - fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoon salt, divided 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 2 bay leaves 1/4 teaspoon ground cloves 2 tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.

Ingredients: 4 cups water 3 cups fresh spinach leaves 1/2 pound snow peas, trimmed and cut in half crosswise 1 (5 3/4 - ounce) package pad thai noodles (wide rice stick noodles)-- or rice 1 tablespoon canola oil 1/4 cup thinly sliced shallots 2 teaspoons red curry paste 1 1/2 teaspoons curry powder 1/2 teaspoon ground turmeric 1/2 teaspoon ground coriander 2 garlic cloves, minced 6 cups fat - free, less - sodium chicken broth 1 (13.5 - ounce) can light coconut milk 2 1/2 cups shredded cooked chicken breast (about 1 pound) 1/2 cup chopped green onions 2 tablespoons sugar 2 tablespoons fish sauce 1/2 cup chopped fresh cilantro 4 small hot red chilies, seeded and chopped, or 1/4 teaspoon crushed red pepper 7 lime wedges

4 ripe bananas (up to 2 cups mashed) 2 eggs 3/4 cup date sugar 1/4 cup Rapadura sprinkle of stevia extract powder 1/2 cup (1 stick) butter, melted 1 cup coconut milk 1 teaspoon vanilla extract 1 cup almond meal 1 cup arrowroot powder 4 teaspoons baking powder 2 teaspoon guar gum 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoon ground coriander (optional)

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

1 cup quick - cooking couscous 1/4 cup raisins 1 1/4 cups vegetable stock 3 tablespoons extra virgin olive oil 2 tablespoons lemon juice 1 clove garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground ginger 1 teaspoon salt 1 carrot, peeled and grated 1/2 red pepper, diced 1/4 red onion, finely diced 1 cup canned chickpeas, drained and rinsed 2 tablespoons finely chopped flat - leaf parsley

Grated zest and juice of 3 limes 2 green onions, white and green parts, chopped 2 large garlic cloves, minced 3 tablespoons chopped cilantro 2 teaspoons olive oil 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon chili powder 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

From Bon Appetit Ingredients: Spiced butter 1/2 cup (1 stick) unsalted butter, room temperature 1 teaspoon rosewater 1 teaspoon finely grated lime zest 1 tablespoon fresh lime juice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cardamom 1/4 teaspoon ground cumin -LSB-...]

Other ingredients: * 2 tablespoons coconut or vegetable oil * 2 teaspoons shrimp paste * 1 tablespoon palm sugar * 1 teaspoon cumin seeds (can substitute ground cumin as well) * 1 teaspoon ground coriander * 1/2 teaspoon nutmeg * 2 teaspoons ground turmeric * 1 teaspoon ground galangal (laos) * 2 stalks lemongrass, bruised * 1 1/2 pounds goat, cut into approximately 1» cubes * 1 can coconut milk * 15 - 20 yard - long beans * 1 small bunch cilantro leaves, roughly chopped

* 2 Tablespoons oil * 1 large yellow onion, finely chopped * 3 cloves garlic, minced * 1 teaspoon minced or grated fresh ginger * 1 teaspoon ground coriander * 1 teaspoon cayenne * 1/2 teaspoon ground turmeric * 1 cup diced tomatoes in their juice * 2 cups finely chopped dill leaves and tender stalks * 2-1/2 cups cooked chickpeas * 1/4 cup water * 1 teaspoon salt * 1/2 teaspoon sugar

Sauce: * 2 Tablespoons oil * 1 medium to large yellow onion, chopped * 2 teaspoons finely grated fresh ginger or ginger paste * 7 cloves garlic, minced * 2 Serrano chile peppers, seeded and finely chopped * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon garam masala * 13 ounce can coconut milk (approximately 1-2/3 cups) * 1-1/2 cups packed fresh cilantro leaves and stems * one or two handfuls baby spinach (optional) * 1 teaspoon salt * 1 teaspoon apple cider vinegar

Fish 4 whitefish fillets (3 to 4 ounces each) 3/4 teaspoon chili powder 1/2 teaspoon fine sea salt (I like to used smoked sea salt) 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon smoked paprika

Ingredients, Serves 8 2 tablespoons water (to sauté) 1 teaspoon cumin seed 3/4 teaspoon ground cumin 1 teaspoon cinnamon 1 teaspoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon -LSB-...]

* 2 Tablespoons oil * 1 medium yellow onion, chopped * 3 cloves garlic, minced * 1-1/2 teaspoons minced fresh ginger * 1 teaspoon ground coriander * 1 teaspoon ground turmeric * 1 teaspoon ground cumin * 1/2 teaspoon cayenne pepper * 1/2 cup diced tomatoes in their juice (canned tomatoes work great) * 3 cups cooked black - eyed peas (approximately 2 15 - ounce cans rinsed and drained) * 1/2 teaspoon salt * 1/2 teaspoon sugar * 1 15 - ounce can coconut milk (about 1-3/4 cups) * 1 Tablespoon lemon juice * 1/4 cup cilantro leaves, plus extra for garnish

Olive oil 6 scallions, cut into 1 - inch pieces 2 jalapeños, seeds removed if desired 6 garlic cloves 1 1 - inch piece ginger, peeled, chopped 1 tablespoon fresh lemon juice 1 tablespoon garam masala 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 2 pounds ground beef (20 % fat) 1 large egg, beaten to blend 3 tablespoons plain yogurt 2 teaspoons kosher salt

1 onion, chopped 2 celery stalks, chopped, 1 1/2 cups of cooked chickpeas 4 1/2 cups of water 2 teaspoons of garlic 1 teaspoon onion powder 1/2 teaspoon turmeric 1/2 teaspoon ground coriander 1 Tablespoon dried dill...

1 cup Garbanzo bean flour 2 Tablespoons nutritional yeast 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon ground coriander 1/2 teaspoon turmeric 1 teaspoon Herbes do Provence 1/2 teaspoon Rosemary 1 cup water or...

• 1 pound lean flank steak • 2 teaspoons ground chile, such as ancho or New Mexican Chimayo • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 1 teaspoon garlic powder • 1 cup chipotle - based salsa, divided • Vegetable cooking spray • 6 to 8 green or Mexican bulb onions • 4 to 6 flour tortillas

Spicy Hummus Spread 2 cups cashews — soaked for 2 hours 2 tablespoons raw sesame tahini 1 - 2 garlic cloves 1/4 cup lemon juice 1/2 teaspoon salt dash of cayenne pepper 1/4 teaspoon ground cumin or more to taste 1/2 teaspoon ground coriander (optional) 1/2 cup purified water or more if needed

1 pound carrots, peeled, trimmed, and halved crosswise 1 medium garlic clove scant 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1 teaspoon red wine vinegar 2 teaspoons fresh lemon juice 2 tablespoons tahini — made with roasted (not raw) sesame seeds, well stirred 1/2 teaspoon Himalayan salt

1 pound dried chickpeas 4 garlic cloves, roughly chopped 1 large onion, cut into 8 pieces 2 tablespoons berbere (or substitute 1 1/2 tablespoons cumin and 2 teaspoons cayenne) 1/2 teaspoon ground coriander 1/4 teaspoon ground cardamom (optional) 1 bunch flat - leaf parsley, large stems removed 1 bunch cilantro, large stems removed 1 1/2 teaspoons salt (fine salt is best here) 1 teaspoon black pepper 3/4 teaspoon baking soda 1 tablespoon fresh lemon juice 2 tablespoons olive oil

Take 2 1 15 ounce can garbanzo beans 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest of one lemon 1/4 cup packed fresh parsley (stems and all) 1/4 cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper 1 teaspoon baking powder Heavy pinch of sea salt flakes

4 cups cooked black beans 4 cups roasted sweet potato, diced into 1/4 inch cubes 2 1/2 roasted red peppers, diced 1/2 medium red onion, diced 1 tomato, diced 1 1/2 cloves garlic, crushed 1/2 bunch fresh cilantro 1 3/4 cups canned whole tomatoes, in their liquid 1/2 lemon, juiced 1/4 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground all spice 1/2 teaspoon smoked paprika 1 teaspoon dried oregano 2 tablespoons olive oil 6 tablespoons red wine vinegar salt and pepper to taste

Take 4 1 15 ounce can garbanzo beans 1/2 cup plain hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/2 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch of sea salt flakes

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

Take 3 1 15 ounce can garbanzo beans 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1/4 cup garbanzo bean flour 1 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cayenne pepper Heavy pinch of sea salt flakes

1 tablespoon cumin powder 3/4 teaspoon ground coriander 1/4 teaspoon cinnamon 1/4 - 1/2 teaspoon cayenne pepper, depending on preferred spiciness 1 14.5 ounce can diced tomatoes 5 cups water or vegetable stock, depending on preferred thickness 1 medium sweet potato, chopped in 1/2 - inch pieces 2 15.5 ounce can black beans, drained and rinsed 1 cup dry quinoa 1/2 cup chopped walnuts Salt and pepper, to taste

-- 1,5 kg butternut squash, cut in half lengthways and scoop out the seeds and soft fibres — 1 small handful dried porcini mushroom — 1 red onion, finely chopped — 2 cloves garlic, finely chopped — 5 pieces sun - dried tomatoes, chopped — 100 g couscous — 2 sprigs of fresh rosemary, leaves picked and finely chopped — 1/4 teaspoon chili powder — 1/4 teaspoon ground coriander seeds — 1/2 handful walnuts, very coarsely chopped — olive oil — salt, black pepper

1 cup freshly squeezed orange juice (3 - 4 large juicy oranges) 1 tablespoon freshly grated ginger 2 teaspoons tamari (or soy sauce) 1 1/2 tablespoons mirin 2 teaspoons maple syrup 1/2 teaspoon ground coriander 2 small garlic cloves, crushed roughly 10 ounces of tempeh (or extra-firm tofu) 2 tablespoons coconut oil, ghee, or olive oil 1/2 lime a handful of cilantro (coriander) leaves

2 tablespoons extra virgin olive oil 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon Ras el Hanout (if on hand or make your own) 1/2 teaspoon chili flakes, or more or less — depending how spicy you like it Good dose sea salt + black pepper

1 3/4 cups to 2 cups water 1 cup red rice 2 tablespoons oil 4 large shallots, chopped 3 cloves garlic, chopped 1 large red chile, seeded and chopped 1 - inch piece ginger root, chopped (hs note: I grated it) 1 teaspoon ground coriander 1 large carrot, thinly sliced 8 ounces green beans, trimmed and chopped 1/2 cup coconut milk (hs note: lite is fine) 1/4 cup soy sauce 1/2 teaspoon molasses 4 large eggs, boiled and peeled 1 large lime, quartered 1/2 cup julienned fresh basil 1/4 cup macadamia nuts, toasted and chopped

(About 3 cups when chopped) 4 Thai green chiles, or according to taste * 2 cloves garlic, peeled 1 teaspoon lemon juice 2 tablespoons olive oil 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cardamom Salt

7 dried red New Mexican chiles, stems and seeds removed, or substitute 5 small hot chiles like piquin 1 tablespoon ground paprika 2 tablespoons olive oil 5 cloves garlic 1 teaspoon cumin seeds (or 1/2 teaspoon ground cumin) 1 teaspoon ground coriander 1/2 teaspoon caraway seeds 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh mint, optional 1 teaspoon salt 1 teaspoon freshly ground black pepper

1/2 cup Mole Rojo made with cranberries (see recipe above) 1 small can mandarin orange segments Salt 4 turkey breasts 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon freshly ground pepper 1 tablespoon vegetable oil

10 dried whole red New Mexican chiles, stems and seeds removed 2 Tablespoons olive oil 5 cloves garlic 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon ground caraway Water

1 teaspoon ground cayenne chile 1 cup yellow split peas, cleaned and rinsed 1/4 teaspoon turmeric 3 cups water 1 tablespoons vegetable oil 4 serrano chiles, stems removed, chopped 1 tablespoon minced fresh ginger 2 cup chopped onions 1 clove garlic, chopped 1 teaspoon ground coriander 2 teaspoon ground cumin 1 medium tomato peeled and chopped 2 cups cooked white rice (optional) Garnish: Flaked coconut Chopped fresh cilantro

250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges

Slow Cooker Vegetable Soup Recipe (vegetarian) 1/2 cup chopped onion 1 medium green or red bell pepper, chopped 2 cloves garlic, finely chopped 12 ounces small white new potatoes, halved or quartered into bite - size chunks 1 can (15 ounces) chickpeas, rinsed and drained 1 can (14.5 ounces) diced tomatoes or fire - roasted diced tomatoes 4 cups vegetable broth (homemade or purchased) 3 teaspoons smoked paprika 1 teaspoon ground coriander 1/2 teaspoon kosher salt or fine sea salt 1/2 teaspoon ground cumin 1 tablespoon tamari (gluten free soy sauce) 1 package (5 ounces) fresh baby spinach leaves

These three ingredients: 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 2 teaspoons garam masala

1 teaspoon fennel pollen 1 teaspoon ground cumin 1 teaspoon ground coriander 1 tablespoon olive oil Kosher salt and freshly ground black pepper 1 pound mahi - mahi filet

3/4 cup potato starch 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/4 teaspoon ground coriander 1/4 teaspoon black pepper 2 1/2 — 3 cups oil for frying (light olive, avocado or coconut)

1 tablespoon Primal Kitchen ® Avocado Oil 3 to 4 pounds boneless pork butt / shoulder roast 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon black pepper 2 - inch piece of fresh ginger, peeled and thinly sliced 4 cloves of garlic, finely chopped 1 onion, peeled and cut into 8 chunks 1/2 can of coconut milk Lime wedges for garnish

1 tablespoon canola oil 1 medium white onion, roughly chopped 1 garlic clove, minced 2 teaspoons ground cumin 1 teaspoon chili powder 1/4 teaspoon ground coriander 1 teaspoon kosher salt 1/4 teaspoon black pepper 1 pound ground beef 1 -14-1 / 2 ounce can diced tomatoes 8 hard taco shells Toppings: chopped lettuce, sour cream, Cheddar and Monterey Jack cheese

1 tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve

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

scant 1 cup (7 oz / 2oo g) dried chickpeas, soaked overnight in water to cover, drained and rinsed 2 garlic cloves 1 small onion, chopped 1 tablespoon chopped fresh cilantro (coriander) 1 tablespoon chopped fresh parsley 1 tablespoon ground cumin 1/2 teaspoon pepper 1/2 teaspoon salt 1 teaspoon dried mint 1 teaspoon ground coriander 1/2 teaspoon baking soda (bicarbonate of soda) corn oil, for frying

1 3/4 cups dried chickpeas (or use 5 1/4 cups of canned chickpeas) 2 cloves garlic, lightly crushed 1 small onion, quartered 1 teaspoon ground coriander 1 tablespoon ground cumin 1 scant teaspoon cayenne, or to taste 1 cup chopped parsley or cilantro 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon baking soda 1 tablespoon lemon juice Flour, as needed Neutral oil, like grapeseed or corn, for frying Tahini sauce