Posts in : Ingredients ground cumin
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- Posted by elimam
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Prep Time 20 minutes Cook Time 15 minutes Servings servings
Ingredients- 2 red bell peppers halved and seeded
- 6 Fresno chile peppers
- 1 habanero pepper
- 2 tablespoons vegetable oil
- 1/4 teaspoon caraway seeds or more to taste
- 1/4 teaspoon coriander seeds or more to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried mint
- 1 teaspoon kosher salt or to taste
- 4 garlic cloves peeled
- 1 Lemon juiced
- 1 tablespoon Extra Virgin Olive Oil
Prep Time 20 minutes Cook Time 15 minutes Servings servings
Ingredients- 2 red bell peppers halved and seeded
- 6 Fresno chile peppers
- 1 habanero pepper
- 2 tablespoons vegetable oil
- 1/4 teaspoon caraway seeds or more to taste
- 1/4 teaspoon coriander seeds or more to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried mint
- 1 teaspoon kosher salt or to taste
- 4 garlic cloves peeled
- 1 Lemon juiced
- 1 tablespoon Extra Virgin Olive Oil
Instructions-
Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
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Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
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Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.
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- Posted by elimam
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Prep Time 15 minutes Cook Time 75 minutes Servings servingsIngredients- 1 can black beans rinsed and drained
- 1 can kidney beans drained
- 1 can cannellini beans drained and rinsed
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 package frozen corn kernels
- 1 red onion chopped
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup red wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon lemon juice
- 2 tablespoons white sugar
- 1 tablespoon salt
- 1 clove crushed garlic
- 1/4 cup chopped fresh cilantro
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground black pepper
- 1 dash hot pepper sauce
- 1/2 tablespoon chili powder
Prep Time 15 minutes Cook Time 75 minutes Servings servingsIngredients- 1 can black beans rinsed and drained
- 1 can kidney beans drained
- 1 can cannellini beans drained and rinsed
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 package frozen corn kernels
- 1 red onion chopped
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup red wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon lemon juice
- 2 tablespoons white sugar
- 1 tablespoon salt
- 1 clove crushed garlic
- 1/4 cup chopped fresh cilantro
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground black pepper
- 1 dash hot pepper sauce
- 1/2 tablespoon chili powder
Instructions- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
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- Posted by elimam
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Servings servingsIngredients- 2 skinless, boneless chicken breasts cut into cubes
- 1/2 teaspoon Extra Virgin Olive Oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cumin
- 2 cans chicken broth
- 1 cup frozen corn kernels
- 1 cup chopped onion
- 1/2 teaspoon chili powder
- 1 tablespoon lemon juice
- 1 cup chunky salsa
- 8 ounces corn tortilla chips
- 1/2 cup shredded Monterey Jack cheese (optional)
Servings servingsIngredients- 2 skinless, boneless chicken breasts cut into cubes
- 1/2 teaspoon Extra Virgin Olive Oil
- 1/2 teaspoon minced garlic
- 1/4 teaspoon ground cumin
- 2 cans chicken broth
- 1 cup frozen corn kernels
- 1 cup chopped onion
- 1/2 teaspoon chili powder
- 1 tablespoon lemon juice
- 1 cup chunky salsa
- 8 ounces corn tortilla chips
- 1/2 cup shredded Monterey Jack cheese (optional)
Instructions- In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
- Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
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- Posted by elimam
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Prep Time 5 minutes Cook Time 160 minutes Servings cupsIngredients- 2 cups canned garbanzo beans drained
- 1/3 cup tahini (sesame-seed paste)
- 3 tablespoons marmalade
- 3 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/8 teaspoon ground cumin
Prep Time 5 minutes Cook Time 160 minutes Servings cupsIngredients- 2 cups canned garbanzo beans drained
- 1/3 cup tahini (sesame-seed paste)
- 3 tablespoons marmalade
- 3 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/8 teaspoon ground cumin
Instructions- Place all ingredients in blender or food processor container and process on slow to medium speed until all ingredients are pureed.
- Cover and refrigerate for several hours to allow flavors to blend.
- Remove from refrigerator 15 to 30 minutes before serving.
- Drizzle with additional olive oil if desired. Serve with pita chips, sesame crackers or cut fresh vegetables.
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Aug 1, 2016