Dry fried 1/2
tsp cumin seeds in a small saucepan for a few minutes until a delicious warm aroma arose.
Not exact matches
Then add
in the ground chicken, 1
tsp salt,
cumin, fennel
seeds, oregano, and chili powder.
1 cup / 240 ml raw chickpeas / garbanzo beans 1 cup / 240 ml raw wheat berries, preferably freekeh (green wheat berries, buy
in middle eastern store) or use kamut, spelt berries or barley 2 aubergines / eggplants 2 tbsp cold - pressed olive oil or coconut oil 1
tsp cumin seeds 1
tsp ground sumac (buy
in middle eastern store) 4 tomatoes 1 handful fresh flat - leaf parsley 2 tbsp cold - pressed olive oil 1/2 lemon, juice 2 - 3 tbsp Za'atar spice blend (recipe below) 1/2 cup (150 g) goat's cheese, crumbled
3 oz dried ancho chiles, stemmed,
seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies
in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground
cumin 1
tsp dried oregano 1
tsp ground coriander 2
tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups
seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
1 cup steamed edamame beans (steam the whole pod and then extract the little beans - a great job for someone
in your house other than you - like a child or lover) 1 cup sprouted chickpeas, lentils, mung beans or cooked / sprouted bean of choice 1/3 cup sundried tomatoes 1/2 lemon, peeled 1/4 sesame
seeds 2 Tbs olive oil 2
tsp dill
seeds or 1 Tbs
cumin seeds 1 - 2 cloves garlic 1/2 cup water (or more as needed until desired consistency is achieved) sea salt and cayenne to taste
Basmati Rice: 2 cups Ghee or olive / canola oil: 1 tbsp full
Cumin seeds: 1
tsp Bay leaf (dried): 2 small Cinnamon stick: 1inch pc Whole Cloves: 4 Black pepper corns: 4 Garam masala — 1 - 2
tsp Salt — 2 - 3
tsp Garlic (chopped finely): 1 tbsp Onion (sliced and cut
in halves): 1 big Soy nuggets: 1/2 cup Cashews (halved): 1 tbsp Raisins: 1/2 tbsp Mix veg (frozen): 2 cups
1 — 6 oz can of tomato paste 1/4 c of water 1
tsp of chili powder 2 tbl of ground
cumin 2
tsp of cayenne pepper Salt and pepper to taste Optional: I throw
in one jalapeño chopped with
seeds.
I upped the curry powder by a 1/2
tsp, added a dash of
cumin, put
in a whole onion, but skipped the mustard
seeds and cashews.
Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire roasted diced tomatoes 2
tsp olive oil 1 medium red onion, chopped 4 cloves garlic, minced 1 poblano pepper, cut
in half,
seeds removed 1 red bell pepper, cut
in half,
seeds removed 1 jalapeno, cut
in half and
seeds removed 1 cup dry quinoa 1 Tbsp paprika 1/2
tsp chipotle chili powder 1/2
tsp ground coriander 1/2
tsp ground
cumin 2 bay leaves pinch ground cinnamon 1 avocado, cut into 1/2 inch cubes 1 lime, cut into wedges (I forgot the lime!)
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper,
seeded and cored, diced small 1 large red bell pepper,
seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers
in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground
cumin 1
tsp finely chopped fresh Mexican oregano 1/2
tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
1 tbsp coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1
tsp black mustard
seeds 1/4
tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed
in a sieve 1
tsp coriander
seeds, toasted and ground 1
tsp cumin seeds, toasted and ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful of coriander leaves a squeeze of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.
dried oregano, 1 grated garlic clove, 1/4
tsp ground
cumin (for what it's worth, I didn't realize I was out of ground
cumin so I subbed
in cumin seed and did not regret it), and 1/2
tsp.
Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup dry quinoa, cooked
in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed sweet potat
in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp
seeds 1
tsp dried oregano 1
tsp ground
cumin juice of one lime 1
tsp celtic sea salt Method
In large mixing bowl place cooked quinoa & mashed sweet potat
In large mixing bowl place cooked quinoa & mashed sweet potato.
of Oil 1
tsp Cumin Seeds, crushed (I like to give them a good bang
in the mortar and pestle) 1
tsp.
Ingredients 1 Tbsp avocado oil (or other neutral - tasting oil) 8 cups lacinato kale, stems removed and chopped 2 Tbsp water 3 cups shredded chicken (leftover or from a rotisserie chicken) 1.5
tsp cumin 1/4
tsp salt ground pepper, to taste 10 oz can enchilada sauce 2 chipotle peppers
in adobo sauce, finely chopped,
seeds removed for less heat 1 - 4 Tbsp sour cream 12 corn tortillas 1/2 yellow onion, finely diced shredded cheese, cheddar and nondairy (I used Trader Joe's vegan shredded cheese)
My only recommendation would be, use little less say 1/4
tsp as
cumin powder tends to be little strong
in flavor than
seeds.