Sentences with phrase «toast the cumin seeds»

• 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

I didn't have any of the stuff for the garnish so I added some toasted cumin seeds instead to give it a little extra kick — it was awesome!

After straining, stir together with 1 — 2 t toasted cumin seeds, 1/2 — 1/3 C chopped fresh cilantro, 1/2 — 1 t curry powder, 1 clove of garlic finely minced, and a spoonful of sour cream if you like.

I'm with Dina and always add a healthy dose of ground toasted cumin seeds.

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.

Freshly toast your cumin seeds.

For jerk blend: In a dry skillet, toast cumin seeds until fragrant, then grind in a mortar and pestle.

For the dressing: Combine toasted cumin seeds, lime juice, avocado oil, salt and pepper in a large bowl; stir well with a whisk and set aside.

Toast the cumin seeds and coriander seeds in a dry pan on a medium heat for a few minutes until fragrant.

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)

To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two.

In a small skillet over low heat, toast the cumin seeds for 2 - 3 minutes.

Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds.

Toast cumin seeds and peppercorns in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes.

Toast cumin seeds in a small pan until fragrant, for about 1 minute, then grind in a mortar and pestle.

Top with reserved chimichurri, toasted cumin seeds, chile, and sea salt.

I love the aroma of toasted cumin seeds, the fresh citrus smell of lemons all paired with the mild earthy taste of these little delicate lentils.

Try subbing a teaspoon of toasted cumin seeds or 2 to 3 star anise pods to spice up this side.

In a medium frying pan, toast the cumin seeds on high heat for about 1 minute or until fragrant.

Dressed with a light lime and toasted cumin seed vinaigrette, this salad is a perfect side for dinner, a stand - alone light and healthy lunch, and a salsa for fish tacos.

Spices: 1 tsp paprika, 1 tsp cumin powder, 1 tsp toasted cumin seeds, 1/4 tsp mustard seeds, 1/2 tsp turmeric powder, 1 bay leaf, 2 green chilies (finely chopped), 1/4 tsp garam masala

300g cooked beetroot, grated 75g breadcrumbs 100g chickpeas, squashed 2tbsp finely chopped parsley 1tbsp finely chopped chives 1/2 tbsp chipotle paste 1 1/2 tsp smoked paprika 1 egg lightly beaten 3 tbsp gram flour 50g feta cheese, crumbled 2 spring onions finely chopped Oil for shallow frying Salt to taste 1 tsp toasted cumin seeds Salt to taste

Toast the cumin seeds in a heavy medium skillet over medium heat, stirring occasionally, until the seeds darken in color and become fragrant, 3 to 4 minutes.

toasted cumin seeds, 1/2 tsp.

Meanwhile, toast the cumin seeds in a dry pan for 2 - 3 minutes.

While toasting the cumin seeds and grinding them yourself is nice, you could also use ground cumin.

(I used water and it was delicious) Bring the soup back to a boil for 5 minutes before adding the chopped kale and toasted cumin seeds.

Toast cumin seeds in a small skillet on top of the stove, stirring and tossing until the fragrance starts to rise.

1 In a dry skillet, gently toast the cumin seeds over medium heat until aromatic.

Not exact matches

Toast the cardamom, cumin and coriander seeds in a dry pan over medium heat for a couple minutes, until fragrant.

For recipes that do not call for the whole seeds, the cumin seed must be ground — but first, toast them.

250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted

In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.

**** 1/2 teaspoon anise seeds toasted 1/4 teaspoon cumin seeds toasted 6 peppercorns 1 teaspoon kosher salt A few drizzles of extra virgin olive oil

Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4 — 5 minutes.

[2] «Temper» the cumin by toasting seeds first.

Place the coriander and cumin seeds in a small, dry skillet set over a medium - low flame and toast until fragrant, shuffling the pan frequently, 2 - 3 minutes.

Toast the cumin and coriander seed along with the black peppercorns in a dry frying pan over a medium heat until they smell toasted — anything up to 5 minutes.

i toasted up some cumin seeds, crushed them, and added it to the mix to break up all the earthiness going on here as well.

Toast the cumin and coriander seeds in a dry frying pan, grind and place in the mixing bowl.

4 tbsp lightly toasted sesame seeds 4 tbsp ground sumac 2 tbsp dried thyme 1 pinch of sea salt (1 tbsp ground cumin is a really nice addition, but optional)

Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1 - 2 minutes, until fragrant.

In this easy vegetable side dish, dukkah (pronounced dOO - kah), a blend of pulverized toasted nuts and crushed sesame, coriander and cumin seeds, seasons spaghetti squash.

Add the cumin and coriander seeds and toast, shaking the pan frequently, for 2 — 3 minutes or until fragrant and light golden.

1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying

* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened, dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1 teaspoon cayenne * 2 teaspoons ground fennel * 2 teaspoons ground cumin * 1/2 teaspoon fenugreek seeds * 1 Serrano pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2 teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and pepper to taste

Toast the coriander seeds, cumin seeds, and flax seeds in a dry saute pan over medium heat for 30 seconds to 1 minute to lightly tToast the coriander seeds, cumin seeds, and flax seeds in a dry saute pan over medium heat for 30 seconds to 1 minute to lightly toasttoast.

Make the chicken: In a small skillet, toast the black peppercorns, coriander, cumin and mustard seeds over medium heat until fragrant, 2 to 3 minutes.

Toasting whole cumin seeds and then grinding them to a powder adds a smoky flavor you can't get from preground cumin.

I like it simple, too, but I also don't mind the addition of a teeny bit of freshly toasted and ground cumin seeds.