Sentences with phrase «tsp cumin»

(or however you want, I just don't know the exact amount of beans) 2 - 3 carrots round sliced 2 small to med sweet potatoes 2 - 3 T fresh grated ginger 1/2 cup dried apricots (non sulphur)(it was a handful, guessing it was 1/2 might have been more) 2 tsp brown mustard seeds 1 tsp cumin seeds Salt to taste Oil for sautéing 1.

16 ozs black beans (drained) 1 tbsp tahini 3 tbsps olive oil 1 lime juice 2 garlic cloves (peeled and sliced) 1 tsp cumin salt (taste) ground pepper (taste)

1 1/2 cups black beans 2 - 3 tbsp salsa 1 tbsp water 1 tbsp lime juice red pepper flakes (or Tabasco) to taste 1/4 -1 / 2 tsp cumin sea salt to taste whole kernel corn 1 tbsp basil, chopped

For the Tacos small taco size tortillas, warmed 1 C cabbage, shredded or chopped to coleslaw - like sized pieces 1/2 -1 granny smith apple, julienned 3/4 C matchstick or julienned carrots 4 - 5 radishes, julienned 2 Tbsp cilantro, chopped 2 Tbsp lime juice 1 Tbsp olive oil 1/2 tsp cumin pinch kosher salt

1/2 cup tahini paste (stir thoroughly before using, as oil and solids tend to separate) 1/2 cup water 1 - 2 tbsp fresh parsley, chopped 1 clove garlic, minced juice of 1/2 lemon 1/8 tsp cumin kosher salt, to taste

Roasted Eggplant Dip w / Cumin Dusted Sprouted Grain Tortilla Chips Yield: Appetizer for 6 For the dip 6 eggplants, 6 ″ long approx, preferably organic 2 tbsp olive oil + a drizzle 4 cloves garlic, crushed juice of one lemon 1/4 tsp sea salt 1/2 tsp cumin Method Trim ends and slice eggplants in half length wise and place face down on parchment paper, divided on two baking pans.

1 Onion chopped 450g beetroot, peeled & sliced (or can use ready cooked beetroot) 2 celery sticks 1/2 red pepper, chopped 115g mushrooms, chopped 1 apple, chopped (I've tried all kinds of apple and find granny smith is the best) 23g Butter 2 tbsp Olive oil 1L vegetable stock 1 heaped tsp cumin seeds 1 bay leaf Juice of 1 lemon Salt & black pepper to taste

Ingredients 2 Tbsp olive oil 2 cups of fresh or frozen corn kernels (I used fresh) 1/4 cup red bell pepper, diced 1/2 -1 jalapeno, ribbed and seeds removed, diced * 1/4 cup red onion, diced 1/2 tsp salt 1/2 tsp pepper 1/4 tsp cumin Juice from 1/2 of a lime 3 Tbsp fresh cilantro, chopped

3 tablespoons oil 4 — 5 (depending on how prone you are to nibbling) large sweet Vidalia onions, thinly sliced 2 tbsp chopped fresh thyme 1/2 tsp cumin dash cayenne

1 can (28oz) no salt added diced tomatoes, drain the liquid and use as required 1/4 cup diced onion, red onion or green onion... raw or sauteed 1 or 2 cloves chopped garlic 1 tsp cumin coriander to taste 1 diced jalapeño fresh or jarred, or even a chipotle pepper juice of 1 lime, or more

WHOLE GRAINS RICE QUICK COOK Black Rice Bowl with Kale & White Beans By My California Roots INGREDIENTS 1 cup uncooked Village Harvest black rice 6 oz chopped kale (about enough to fill a 9x13» pan) 1/2 tsp coriander 1/2 tsp cumin ⅛ tsp cayenne pepper 1/4 tsp -LSB-...]

Bitter Melon Chutney Ingredients 2 large and ripe Chinese Karela or Chinese Bitter melon, chopped 1 medium onion, chopped 3 to 4 garlic cloves, sliced 1/4 tsp mustard seeds 1/8 tsp fenugreek seeds 1/4 tsp turmeric powder 1 tsp coriander 1/2 tsp cumin powder red chili paste 1 TBSP lemon juice 1 tsp tamarind paste -LSB-...]

1 lb lentils 2T corn or canola oil 1 tsp cumin seeds 1T minced garlic, or garlic paste 1T minced ginger, or ginger paste 1 large onion, diced 1 can kidney beans, rinsed and drained 10 - oz.

1 can organic pinto beans rinsed 1 cup vegetable or chicken stock (I make mine in the crockpot and freeze it in 1 cup containers) 1/4 organic onion diced 1/2 -1 tsp Cumin 1 tsp Ancho Chili Pepper 1/2 -1 tsp Aleppo Pepper 1/2 tsp Expote 1 tsp Cilantro 1 tsp Virgin Coconut Oil Salt and Pepper to taste

For the marinade: 1 cup vege stock 2 tbsp rice wine vinegar 3 tbsp tamari 3 tsp fresh ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry powder 1/4 tsp cumin pinch of ground coriander

For the Tortilla Chips 1 pkg of 6 sprouted grain tortilla wraps olive oil 3 tsp sea salt 3/4 tsp cumin Method Using a sharp knife or a pizza cutter slice the tortilla into wedges.

2 raw organic zucchinis, chopped 1/2 cup fresh lemon juice 1 tsp sea salt (more / less to taste) 1 1/2 tsp cumin 1 cup raw tahini 4 Tbsp olive oil 1/2 cup raw sesame seeds

1/2 cup tahini paste (stir thoroughly before using, as oil and solids tend to separate) 1/2 cup water 1 tbsp fresh parsley, chopped 1 clove garlic, minced juice of 1/2 lemon 1/4 tsp cumin kosher salt, to taste 2 tsp Mina spicy harissa, or to taste

Turkey Picadillo ----------- 1 1/2 lbs ground turkey breast 1/2 tsp cumin salt and ground black pepper 1 tbsp olive oil 3 cloves garlic, minced 1 medium onion, finely chopped 1 red bell pepper, finely chopped 1 tomato, seeded and finely chopped 8 pimiento - stuffed green olives, finely chopped 1/4 cup dark raisins 3 tbsp capers, rinsed and drained 1 tbsp caper juice 3/4 cup dry white wine 1 tbsp tomato paste

Batter Ingredients: 1 cup chickpea flour 1/2 tsp salt 1/2 tsp fresh ground black pepper 1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt.

2 tsp cumin seeds (optional) 1 bunch (20 g / 1 cup) fresh parsley 1 bunch (20 g / 1 cup) fresh coriander / cilantro 1/3 cup / 80 ml olive oil 1/2 lemon, juice 1 tiny clove garlic 2 tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea salt

I made this using Courgette and just 1 teaspoon of Tumeric, 1 tsp cayenne pepper, 1 tsp cumin, salt and pepper to taste then a dash of ground cinnamon and then added another half teaspoon of cayenne pepper and half teaspoon of tumeric — with these amendments it turned out great!

I made this, but used only 1 tsp Cumin (it was all I had)-- turned out delicious!

Cheese 1 tsp cumin 1 tsp.

Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker.

Burgers -1 pound of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped, about a tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt & pepper - Pepper jack cheese - Red onion, thinly sliced into rings -3 jalapeños, sliced - honey - Slider buns

-- 1/2 cup grated raw mangoes - 2 tbsp chopped garlic - 1/4 cup thinly sliced onions - 1/2 cup besan (bengal gram flour)- 1 tbsp chopped green chili - 2 tbsp finely chopped coriander leaves - 1 egg - 1 tsp turmeric Pwd - 1 tsp cumin - 1 tsp baking Pwd - Salt to taste - Oil to fry

1 tsp black peppercorns 1 tsp coriander seeds 1 small cinnamon stick 1/2 tsp cloves 1/2 tsp ground allspice 2 tsp cumin seeds 1 tsp ground cardamom 1/2 whole nutmeg, finely grated

Potato and Black Bean Burgers Print Prep time 15 mins Cook time 25 mins Total time 40 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 4 Ingredients 1 15oz can Black Beans, drained & rinsed 1/4 cup Roasted Red Potatoes 1/4 cup Chopped Mushrooms ⅛ cup Pepitas 1/4 cup Panko Bread Crumbs 1/4 tsp Cumin 1/4 tsp Paprika Salt & Pepper to taste Instructions Preheat the oven to 350 degrees F. Lightly blend the black beans in a food processor.

1.3 kg butternut pumpkin (cut into 1 cm slices) 2 x 400g chickpeas, rinsed and drained (or 3 c cooked chickpeas) 4 tbsp melted coconut oil 4 red onions (quartered) 16 cloves garlic (chopped) 2 tsp cumin 2 tsp turmeric 2 tsp smoked paprika 2 tsp sea salt 1/4 tsp cayenne pepper Cashew Aioli Dressing 1c cashews (soaked overnight)(or use 1/2 sunflower seeds) 1c water 2 small cloves garlic 1/2 lemon (juice, flesh and rind) 2 tsp apple cider vinegar 1/2 tsp sea salt 2 tsp dijon mustard

Ingredients 1 can chickpeas, rinsed and drained 3 cloves garlic, minced juice of one lemon 1 1/2 tbsp tahini 1/4 tsp cumin 1/4 tsp chili powder salt and pepper 3 cups baby spinach

I don't always have fajita seasoning on hand, but here's a recipe for some... borrowed from another recipe... 2 tsp chili powder 1 1/2 tsp cumin 1/2 tsp garlic powder 1/2 tsp dried oregano 1/4 tsp seasoned salt

Fajita Marinade 1 tsp chili powder 1/2 tsp cumin 1/2 tsp chipotle chili powder (reduce or omit this if you don't like it too hot) 1/2 tsp onion powder 1/4 tsp garlic powder dash of salt 1 1/2 tsp lime juice 1 tsp vegetable oil

Here is my recipe (Makes enough for two soup sessions) 1 tsp cardamom seeds 1 tsp fenugreek seeds 2 tsp coriander seeds 1 tsp cumin seeds 1/2 tsp oregano seeds or oregano powder 1/2 tsp dried ginger powder 1/2 tsp turmeric powder 2 dried red chillies

3 Tbsp fresh lime juice 4 tsp extra virgin olive oil 1 tsp honey 1/2 tsp cumin 2 lg ears corn, shucked 1 can (15 oz) black beans, rinsed and drained 1/2 c finely chopped red bell pepper 1/4 c finely chopped red onion 2 Tbsp chopped fresh parsley or cilantro

1 sm red onion 1 lb ground chicken 1/2 c chopped cilantro + 6 sprigs 3/4 tsp cumin 6 Tbsp barbecue sauce 2 whole wheat pitas 6 thin slices smoked Gouda (3/4 oz total)

Add 1 1/2 Tbsp minced garlic and 1 tsp cumin and cook, stirring, 1 minute.

Filling 1 can drained and rinsed black beans 1 can fire roasted tomatoes 1 can drained corn 1 Tbsp chilli powder 1 tsp cumin 1/2 tsp paprika 1/4 cup diced onion — I used about 1/3 cup 1/2 cup shredded cheddar cheese — I used Veggie Shreds Cheddar Flavored Cheese