Sentences with phrase «with cumin and salt»

In its basic variety, it's simply oregano, basil, thyme and maybe sage, along with cumin and salt, crushed into a slightly finer powder then they add some toasted sesame seeds.

Rinse the scallops well, pat them dry, and season both sides well with cumin and salt on a large side plate.

Whole Marcona almonds are roasted with sweet or hot smoked paprika — I prefer to use sweet paprika, introduce a little heat via cayenne, and round it out with cumin and salt.

Not exact matches

Season with the remaining red chile, cumin, and salt and pepper.

There are several commercial bottling companies that make a fantastic line of fruit BBQ sauces, and with the predominance of roadside stands selling «just - picked» berries, it's easy for anyone to grab a handful of berries, put them in a saucepan with some spices (garlic, salt, pepper, paprika, savory, cumin, etc.) and whip up sauces which are heavenly on chicken, turkey, and just about any fish filets or steaks.

Start by cutting your sweet potatoes into cubes (about 1 cm wide); place them in a baking tray along with the drained chickpeas and drizzle in olive oil, a pinch of cumin, salt and pepper — using your hands to ensure they all get a good coating.

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

Crush the garlic and place it in a frying pan with the cumin, salt, pepper and olive oil.

Then places the squares onto a baking tray and drizzle with olive oil, paprika, cumin, salt and pepper.

Place both in a baking tray with the fennel seeds, cumin seeds, a good glug of olive oil and lots of salt and pepper, then roast in the oven for 30 minutes.

While that steams, rinse and drain the chickpeas and place them on a baking tray with the paprika, cumin, chilli flakes, salt and pepper and drizzle a little olive oil at the end.

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.

Drain the water from the potatoes and place them in a large pan with the coconut milk, tinned tomatoes, carrots, turmeric, cumin, chilli, salt and pepper.

Once the beetroot is cool, drain and wash the chick peas and place both into a food processor, along with the gram flour, garlic, cumin and salt — pulse until it reaches a smooth paste.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

Serve hot with any pickle of your choice or with yogurt seasoned with a pinch of roasted cumin powder, red chili powder and salt.

Season with (marinara sauce - optional), garlic, cumin, paprika, cilantro and freshly ground sea salt and black pepper.

My favorite tomato appetizer is homemade salsa with fresh tomatoes, canned tomatoes with juice, fresh chillies, jalapenos, onion, garlic, cilantro, salt, sugar, cumin and lime juice.

Serve hot with any pickle of your choice or with yogurt seasoned with a pinch of roasted cumin powder and red chili powder and salt.

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.

Stir in cumin, chili powder, cayenne, oregano and paprika and season to taste with salt and pepper.

It's a mixture here of chili powders (paprika and spicy cayenne) along with granulated garlic, onion powder, mustard powder, brown sugar for flavor and caramelization, salt and pepper, turmeric, cumin, and a pinch or THREE of ghost pepper chili powder.

4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)

When oil shimmers, add onion, garlic, cumin, and cinnamon, and season with salt and freshly ground black pepper.

Stir your shredded chicken with the sea salt, pepper, cumin, garlic powder, onion powder, and chili powder.

In a bowl add yogurt, one cup of water, raisins, red chilly powder, coriander powder, cumin powder, salt in it and whisk it well with a whisker or fork.

Add onion and pepper, season generously with Kosher salt and pepper and a pinch of cumin and chili powder, and cook 5 - 7 minutes, until vegetables soften but still have a little crunch.

When eggplants have cooled a bit, peel off the flesh and puree the insides with the tahini, lemon juice, garlic, cumin and salt.

- Mix 2 tablespoons of olive oil with cumin, chili powder, salt and cayenne pepper and rub all of the chicken breasts.

Season with seasoned salt, chili powder, basil, cumin, and black pepper.

MAKE THE DRESSING: Pit and peel avocado, add water, olive oil, lime juice, cumin, a pinch of salt and freshly ground black pepper and process with an immersion blender until smooth.

Sprinkle pork evenly with paprika, 1/4 teaspoon salt, pepper, and cumin.

Place the chicken in a large pot with the cumin, salt, pepper, and the chicken stock.

In a pan boil the Mutton, with 2 cups of water, cloves of garlic, ginger, salt, onions, cumin, cardamoms, green chillies, whole black pepper, cloves and sticks of cinnamon, till the meat is tender.

For the dressing, pit and peel avocado, add a pinch of cumin, salt, black pepper, lime juice, extra virgin olive oil and water and process with an immersion blender until smooth.

In a small dish, combine the reserved broth with the smoked paprika, garlic powder, chili powder, ground cumin, chipotle chili powder, fine sea salt, freshly ground black pepper and onion powder.

Drizzle with olive oil or avocado oil and sprinkle on the chili powder, cumin, paprika and salt.

I didn't put the scallions on top but did sprinkle it with salt and cumin.

Great for dipping with olive oil, this dukkah recipe is a crumbly nut and spice blend typically associated with Egypt - hazelnuts, cariander seeds, sesame seeds, cumin seeds, black peppercorns, fennel seeds, dried mint leaves, and salt.

My spouse is iffy on cumin so I reduced it by half, and instead of lemon and salt I sprinkled it with fancy flaked citrus flavored salt that had been languishing in the cupboard.

You roast carrots with olive oil, salt, pepper and a smidgen of cumin.

Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes.

Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside.

The top one in the photo is sprinkled with a little dried oregano and basil and salt (no cumin).

Brush both sides of chicken with olive oil and sprinkle evenly and generously with sea salt, pepper, coriander, cumin and garlic powder.

Add 2 T of #kerrygoldusa unsalted butter with 1/2 t salt, 1/4 t each of cinnamon, cayenne pepper, cumin, allspice and cardamom, then add 1/4 cup dark brown sugar and a bit of water.

The finished plate is a bed of roasted sweet potato slices (slice the sweet potatoes into rounds, toss them in olive oil, salt, and pepper, and roast them for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello mushrooms (with onions and garlic, in olive oil, salt, pepper, cumin, and aleppo pepper), a piece of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed

Sprinkle all over with salt, cumin, paprika, and chili powder.

Toss all vegetables with oil in the prepared pan and season with a little salt and cumin.