Tag: ground cumin
Moroccan Style Vegetable Stew with Olive Gremolata
This is a great vegetarian stew to make for company or through the week- and a great recipe to post for meatless Monday!! It does have a whole lot of ingredients but most of them are very common and are usually in a pantry. Harissa is a Moroccan style condiment that is made with red peppers and can have some heat as well… it is commonly found in super markets…
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 teaspoons ground cinnamon
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 3 garlic cloves, minced
- 4 dates, pitted and chopped
- 1 tablespoon harissa paste
- 1 tablespoon tomato paste
- 2 tablespoons all purpose flour
- 2 large carrots, chopped
- 1 large yellow pepper, chopped
- 1 14 ounces can of tomatoes (I used fire roasted with green chilies)
- 1 cauliflower head, cut into small florets
- 1 14 ounces can of chickpeas, rinsed and drained
- 3 to 4 cups water or vegetable broth
- Salt
Heat a large saucepan with the olive oil. Add the onion and cook on medium heat for 3 to 4 minutes. Add the cinnamon, coriander, cumin and cayenne pepper. Saute for 2 minutes on medium heat. Add the garlic and dates and sauté for another 2 minutes. Add the harissa paste, tomato paste and flour. Saute for another 2 minutes. Add the carrots and pepper. Saute on medium heat for 3 to 4 minutes. Add the tomatoes, cauliflower and chickpeas. Saute for 3 to 4 minutes and add the water or broth. Bring to a boil and add 2 teaspoons salt. Lower the heat and cover with lid and cook for 20 minutes. Take the lid off and continue cooking till the consistency is of a thick stew. Check for seasonings and keep aside.
Gremolata
- ½ cup green olives, chopped (I used olives stuffed with garlic)
- ½ cup parsley, chopped
- ¼ cup golden raisins, chopped
- Zest of one large lemon
Mix the olives, parsley, raisins and lemon zest in a small bowl. Top the stew and serve.
Memorial Day Recipes: Spicy Grilled Potatoes
- 5 to 6 medium red skinned potatoes, peeled and sliced thin
- 2 tablespoons extra virgin olive oil
- Salt
- Pepper
Place the potatoes on a grill pan and drizzle the olive oil and sprinkle salt and pepper. Mix well and grill on medium till the potatoes are golden brown and tender- about half an hour. In case the potatoes are brown but not cooked, place them in an aluminum foil pouch and grill till soft.
Take off the grill and keep aside.
Dressing
- 1 cup fresh cilantro, chopped
- ¼ cup fresh parsley, chopped
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- Salt
- 2 tablespoons extra virgin olive oil
- Juice of half a lemon
Mix the cilantro, parsley, cumin, paprika, salt, oil and lemon juice in a small bowl. Add to the cooked potatoes. Mix well and check for seasonings. Keep for at least 30 minutes before serving.
Memorial Day Recipes: Grilled Carrots with Orange Dressing
- 1 pound baby carrots, sliced (along the long side)
- 1 tablespoon extra virgin olive oil
- Salt
- Pepper
Place the carrots on a grill tray and drizzle the olive oil and sprinkle salt and pepper. Grill till the carrots get grill marks and begin to get soft- about 15 minutes. Take off the grill and place into a salad bowl.
Dressing
- ¾ cup fresh orange juice, reduced to ¼ cup
- Juice of one lemon
- 1 teaspoon honey
- 1 teaspoon ground cumin
- Salt
- ½ cup fresh cilantro, chopped
- 2 tablespoons extra virgin olive oil
Mix the orange juice, lemon juice, honey, cumin, salt and cilantro in a small bowl. Drizzle the olive oil slowly, emulsifying the dressing. Pour onto the carrots and keep for at least 30 minutes before serving.
Mushroom and Scallion Enchiladas
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 teaspoon ground cumin
- 4 cups Cremini mushrooms, sliced
- 2 garlic cloves, chopped
- 1 bunch scallions, cut into 1 inch diagonal pieces
- Salt
Heat a large skillet with the oil and the butter. Add the cumin and sauté on medium heat for 15 seconds. Add the mushrooms and sauté on high heat for 3 to 5 minutes. Add the garlic, scallions and salt. Continue to sauté for another 2 to 3 minutes. Add salt, check for seasonings, turn off the heat and set aside.
Sauce
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 medium onion, chopped fine
- 3 garlic cloves, chopped
- 3 cups tomato sauce/passata, homemade or store bought
- 1 cup water
- Salt
- Sugar
- ½ cup cilantro, chopped
Heat a saucepan with the olive oil. Add the ground cumin and paprika. Saute on medium heat for 30 seconds. Add the onion and garlic and sauté for 4 to 5 minutes on medium heat till the veggies are soft and translucent. Add the tomato sauce/passata and water and bring to a boil. Add some salt and sugar to taste in case the tomatoes are too tart. Lower the heat to a simmer and cook for 30 minutes with lid on. Take the lid off and check for seasonings. Add cilantro and turn the heat off and let the sauce cool.
- 6 to 8 small corn tortillas
- Grated cheese, Monterey Jack, cheddar or a mixture, about 2 cups
1 8X8 oven ready pan
Preheat oven to 350 degrees F.
Divide the mushroom mixture into 6 to 8 parts (depending on how many tortillas you are using)
Put a dollop of tomato sauce in the bottom of the pan and spread it around evenly.
Dip each tortilla in the tomato sauce, place the mushroom filling in the middle and top with a tablespoon of grated cheese. Roll the tortilla and place it seam side down. Repeat with the rest and top the dish with the rest of the grated cheese. Cover with foil and bake for 45 minutes. Take the foil off and broil for a few minutes to brown the top. Let cool for 5 minutes before serving.
Grilled Skirt Steak
- 1 to 2 pound skirt steak
Marinade
- 4 garlic cloves
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 2 teaspoons smoked paprika
- ½ cup cilantro, chopped
- Juice of one lime
- 1 tablespoon extra virgin olive oil
Add the garlic, cumin, salt and smoked paprika into a mortar and pestle. Pound and crush the garlic and spices. Add the cilantro and continue to pound smooth. Add the lime juice and olive oil. Mix well and marinate the steak in a zip lock bag for 2 to 3 hours.
Grill the steak to desired doneness. Let it rest for 15 minutes before slicing. Serve with jicama salsa and guacamole.
Turkish Style Lentil Soup
Yummy lentil soup for meatless Monday!!
- 1 tablespoon butter or extra light olive oil
- ½ medium yellow onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried mint
- ½ cup red lentils, washed
- 1 small potato, peeled and cut in half inch squares
- 2 to 3 cups chicken or vegetable broth
- 2 teaspoons salt
- 1 teaspoon turmeric
- Fresh lemon juice
Heat a medium saucepan with the oil. Add the onion, ground cumin and mint. Saute on medium heat, stirring constantly for 5 minutes. Add the lentils, potatoes and broth. Bring to a boil and add the salt and turmeric and simmer on medium heat for 15 to 20 minutes adding more broth if necessary. Once the potato chunks are soft, take off the heat and let cool. Transfer to blender and blend till smooth. Pour the liquid back to the saucepan and bring to a boil. Adjust the consistency by either adding more broth or cooking off extra broth. Check for seasonings. Squirt some fresh lemon juice right before serving.
Vietnamese Style Chicken
This dish has yummy Vietnamese flavors…
- 1 pound chicken thighs, cut into 1 inch pieces
Marinade
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 teaspoons fish sauce
- Juice of one lemon
- 1 teaspoon Chinese 5 spice powder
- 1 teaspoon ground cumin
- 3 garlic cloves, grated
Mix the marinade together and marinate the chicken pieces for at least 2 to 3 hours.
- 3 tablespons peanut oil
- 1 tablespoon all purpose flour
- 1 cup chicken broth
Heat a frying pan with the oil. Add the chicken pieces (reserve the marinade) and brown both sides on high heat for 2 minutes. Add the reserved marinade and the flour. Saute the chicken for a minute and add the chicken broth. Bring to a boil and simmer with lid on for 15 minutes. Take the lid off and bring to a boil and check for seasonings. Serve with vegetable brown rice and sautéed greens.