Cube the sweet potatoes and roast,
with the cumin seeds if using, for about 45 minutes until soft and beginning to crisp around the edges.
Not exact matches
Measure coriander
seeds and pulse in a coffee grinder a few time to just crack the
seeds up a bit (you can also leave them whole
if desired), add to a sauté pan along
with the
cumin seeds, garam masala and 1/4 cup oil.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add
cumin and mustard
seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper
if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chive
if using / Stir together so that vegetables are coated
with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes /
If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chive
If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle
with chives.
If you've never cooked
with whole
cumin seed, this is the perfect recipe to try first.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up
with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the
cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower
seeds and the orange zest, and combine the ingredients very well; add another pinch of salt
if needed, and set the mixture aside for a moment, keeping warm.
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.
If you're making this in summer, you could replace the fennel
with a teaspoon of fennel
seeds toasted and ground along
with the
cumin and coriander
seeds.
If you are not keen on
cumin, it's one of my favourites, replace
with another spice, it's the pumpkin
seeds that are the star ingredient on top of the salmon.
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated
with a Microplane) 1 teaspoon olive oil sea salt and ground black pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon
cumin seeds 1 teaspoon coriander
seeds 1 teaspoon caraway
seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1 shallot, fine dice (about 1/3 cup diced shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra
if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.
There can be problems
with any vegetable or
seed oil, including black
cumin seed oil
if it isn't extracted, processed or packaged correctly.
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon
cumin 1/2 teaspoon cinnamon 1 jalapeño pepper,
seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper,
seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes
with juice, diced 1 cup vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned,
if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
Or,
if you actually need to go back to work without taking a nap break, try the baby kale salad trimmed
with pickled watermelon radishes and dressed
with just enough
cumin seed vinaigrette.