Sentences with phrase «tsp ground cumin»

1 large onion (1.5 cups), chopped 3 garlic cloves, minced 1 tbsp fresh ginger, grated 1/4 tsp salt 1 tsp olive oil 1/2 tsp ground cinnamon 1/2 tsp ground turmeric 1 tsp ground coriander 1 tsp ground cumin pinch of cayenne 1 c unsweetened apple cider or juice 4 c vegetable stock 2 c carrots, peeled & sliced into rounds 2 c parsnips, peeled & sliced into rounds 1 c orange juice 1 tbsp lemon juice salt & black pepper to taste

For the black bean hummus: 1 cup dried black beans, soaked overnight 2 bay leaves 1 cup torn fresh cilantro leaves and stems 1/2 ripe but not mushy avocado, peeled and pitted 1/2 jalapeño, seeded and roughly chopped 2 garlic cloves, roughly chopped 3 tbsp freshly squeezed lemon juice 1 tsp ground cumin seeds Sea salt Freshly ground black pepper

1 level tsp ground cumin 1 level tsp ground coriander 100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 3 tbsp raw honey or CHOC Chick Sweet Freedom 2 tbsp rose water 1 handful pistachio nuts

1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil

Ingredients: 2 cups soaked, cooked garbanzo beans 1/4 cup fresh lemon juice, about 1 large lemon 2 garlic cloves 2 TB olive oil 1/2 - 1 tsp salt 1/2 tsp ground cumin Dash of cayenne pepper

14 oz extra firm sprouted tofu 3 tbsp natural peanut butter 2 tbsp filtered water 1 1/2 tsp ground cumin 1/2 tsp ground turmeric Dash of ground cinnamon 1 tbsp organic canola oil 2 small garlic cloves, minced 1/4 cup finely chopped onion 1/2 cup chopped spinach 1/4 cup chopped red cabbage Salt and pepper, to taste

1/3 cup chopped onion 1/2 cup fresh parsley leaves 1/2 cup fresh cilantro leaves 3 garlic cloves, minced 1/4 tsp ground cumin ⅛ tsp ground cinnamon 1 tsp ground... Read More»

2 lg sweet potatoes, peeled and cut into 1 ″ cubes 1/4 c and 2 Tbsp coconut oil 1 tsp sea salt 2 slices uncured organic turkey bacon (2 oz) 1 red bell pepper, diced 1 medium red onion, halved and sliced thin 1 Tbsp minced fresh ginger 1 tsp ground cumin fresh squeezed juice from 2 oranges (about 1/2 c) 1 lb fresh spinach leaves, rinsed and spun dry

1pckg of anchiote paste (100g) 2 tsp ground cumin seeds 1 tbsp black pepper 1/2 tsp ground cloves 1/2 tsp ground allspice 2 jalapeno peppers, minced (keep some seeds) 1/2 cup orange juice 1/2 cup white vinegar 8 garlic cloves 2 tbsp salt 5 lemons 1 shot tequila banana leaves (optional)

1 - 2 dozen fresh tomatillos, husked 1 onion quartered 1 pablano pepper, seeded and cut into quarters 1 - 2 jalapeno peppers, seeded and cut into quarters 1 - 3 cloves of garlic, skin off Full handful fresh cilantro 1 - 2 tsp ground cumin Celtic sea salt and pepper to taste Virgin Olive Oil Directions:

Place the cubes onto a baking tray with the drained chick peas and toss them in a generous amount of olive oil, 1 tbsp of honey, 1 tsp ground cumin, salt and pepper.

It gets glossy and thin when it's hot, remove the pan from the heat and add the 2 tsp ground cumin.

can black beans, rinsed and drained 1 pint grape or cherry tomatoes, halved 1 ripe avocado, pitted and diced 1T olive oil 1T lime juice 2 tsp ground cumin 2 tsp chili powder 1/4 tsp cayenne pepper (optional) 1/2 cup chopped cilantro

Shallots, peeled and sliced very thin 1/4 cup peanut oil 1 medium yellow onion, diced 1 hot chili, seeded and minced 1» cube of ginger, peeled and minced 1 tsp ground cumin 1/8 -1 / 4 tsp ground cayenne pepper (optional) 1 tsp ground coriander 1/4 tsp ground tumeric 1/3 cup tomato paste 1 16 oz.

2 tsp salt 2 tsp chili powder 1 tsp each ground cumin, garlic powder, dried oregano, and dried thyme 1⁄2 tsp ground cinnamon 1 zucchini, halved lengthwise and thinly sliced 1 red pepper, seeds and ribs removed, and sliced 1 yellow pepper, seeds and ribs removed, and sliced 1 yellow onion, halved and thinly sliced 1⁄2 lb (250 g) mushrooms, halved 2 Tbsp olive oil

1 cup dry red lentils 2 cups parsley leaves, stems removed 5 cloves garlic 1 red onion 1 1/2 tbsp tahini 1 tsp salt 1 tsp ground cumin 1 tsp ground coriander 1 tsp crushed red pepper flakes 1/2 tsp baking soda 3 - 4 tbsp flour (you can use chickpea flour to keep this gluten free) olive oil spray

2 tbsp coconut oil or olive oil 2 onions, peeled 3 garlic cloves, peeled 1 large chunk fresh ginger 1 aubergine, cut into large chunks (splash water) 2 tsp ground cinnamon 1 tsp ground cumin 1 tsp ground paprika 1 tsp sea salt 3 tbsp tomato paste 1 x 14 oz / 400 g tin crushed tomatoes 3 cups vegetable stock 1 x 14 oz / 400 g tin chickpeas / garbanzo beans (or 200 g cooked chickpeas) 3/4 cup / 100 g yellow or brown raisins 1 lemon, zest (save the rest of the lemon for the salad)

1/2 c reduced - fat sour cream 1/2 tsp ground cumin 1/2 tsp salt 1/4 tsp garlic powder ⅛ tsp black pepper 4 ears corn, husked 1/4 c chopped cilantro 1 tsp chili powder

18 - 24 fresh chicken wings and / or sections 2 tbsp Ancho chile powder 2 tbsp sweet paprika (use spicy variety for more kick) 1 tsp ground cumin 1 tbsp garlic powder 1 tsp salt 1 tsp cayenne pepper 3 - 4 tsp grapeseed oil (olive oil will suffice)

1/2 c low - fat plain yogurt 1 Tbsp soy sauce 1 Tbsp lemon juice 1 tsp ground ginger 1 tsp ground cumin 1/4 tsp ground black pepper 1 1/2 lbs boneless beef sirloin, fat trimmed, cut into 1 1/2» cubes 2 sm red and / or green bell peppers (6 oz), cut into 1 1/2» squares

1 sm onion, quartered 5 cloves garlic 1/2» piece ginger, peeled 1/2 c low fat plain Greek - style yogurt 3/4 tsp ground coriander 3/4 tsp ground cumin 1/2 tsp ground allspice 1/2 tsp ground cinnamon 1/2 tsp ground turmeric 1/4 tsp freshly ground black pepper 1/4 tsp ground red pepper 8 skinless, bone in chicken thighs (about 3 lb) 1/2 tsp salt

2 tbs olive oil 1 large shallot, peeled and minced 1 garlic clove, peeled and minced 1 lb (450 g) carrots, peeled and diced 2 Gala apples, peeled, cored and diced 3 sprigs thyme leaves 3/4 tsp salt 1/2 tsp ground cumin 1/2 tsp ground coriander 1/8 to 1/4 tsp piment d'Espelette 2 3/4 cups chicken stock 1/2 cup unsweetened coconut milk

1/2 cup olive oil 1/4 shallots, minced 1 tbsp green onion, minced 2 tbsp garlic, minced 1 teaspoon dried oregano 1/4 tsp ground cumin 1/4 tsp ancho powder juice of one lemon juice of one orange 1 chicken, cut into parts 2 tbsp butter

FOR THE CHICKEN BURGERS 1 lb ground chicken 2 green onions, diced 2 tbsp fresh ginger, grated or finely diced (forgot this at the grocery and used about a teaspoon of dried ground ginger) 2 tbsp fresh lemon juice 1 1/2 tsp paprika 1 - 2 tsp ground cumin 1/4 teaspoon cayenne pepper Coarse salt and fresh ground pepper, to taste 6 - 8 pieces of naan 1 cucumber, sliced thinly (optional) fresh cilantro (optional)

I gave this a try — about 3 cups sliced rainbow carrots, tossed with a tablespoon of olive oil and about 3/4 tsp ground cumin, plus some salt and pepper.

Ingredients: — 4 cups corn kernels (I used frozen)-- 1 medium sized red bell pepper, diced — 2 medium tomatoes, chopped and seeded — 1 4 - ounce can chopped mild green chilies — 1/3 cup chopped red onion — 1 tsp fresh jalapeno, finely minced — 2 tbsp fresh lime juice — 2 garlic cloves, minced — 2 tbsp fresh cilantro, finely chopped — 1/2 tsp ground cumin — 1 tsp salt — 1/4 tsp black pepper

1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp ground cumin 1/4 tsp ground cinnamon 1/4 tsp ground ginger 1 pinch ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves sprouts, for garnish

Falafels 1 cup / 150 g green peas, fresh or frozen (thawed) 1 cup / 150 g cooked chickpeas 2 small shallots, peeled and coarsely chopped 1 - 2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp pumpkin seeds 1/2 tsp baking powder 3 stalks fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil

1 tbsp ghee, coconut oil or olive oil 1 aubergine / eggplant 4 - 5 stems fresh kale or thawed frozen 1/2 tsp ground turmeric 1/2 tsp ground cumin sea salt & fresh ground pepper, to taste

Beetroot Hummus 200 g raw beetroots 1 cup / 150 g cooked white beans 3 tbsp light tahini (sesame paste) 4 tbsp lemon juice 3 tbsp cold - pressed olive oil 1 tsp ground cumin 1 clove garlic, peeled 1 tsp flaky sea salt

Baked vegetables 1 aubergine / eggplant 4 spring onions or 2 red onions 2 - 4 tbsp extra virgin olive oil 1/2 tsp ground cinnamon 1/4 tsp ground cumin 1 pinch ground cayenne 1/2 tsp sea salt 1 handful hazelnuts

1 can organic black beans rinsed or 1 1/2 cup cooked beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cakes

snow peas, halved 3 tbsp low - sodium soy sauce 1 tsp ground cumin 1 tsp ground coriander 1 tbsp cornstarch 10 basil leaves, cut into strips 4 cups cooked Jasmine rice

INGREDIENTS 1 1/2 lbs lean ground beef 1 tbsp Worcestershire sauce 1 tsp smoked paprika 1 tbsp HP sauce 1 tsp fresh ground black pepper 1 tsp salt 1 tsp ground cumin