Tag: ground cumin

Green Curry with Tofu

This is the first time I have attempted green curry at home. We always order it in Thai restaurants and really enjoy the flavor. My problem with attempting Thai recipes at home was the numerous ingredients. I finally went to an Asian grocery store and stocked up on galangal which comes frozen and can be stored in your freezer for a long time. It is nice to have fresh kaffir lime leaves and lemon grass but they are not always available. So, I bought frozen lemon grass and stored the fresh lime leaves in the freezer as well. They may not be as aromatic as the fresh ones but it is better than not having them at all. This was a good first try- will keep improving….

1 cup cilantro, chopped
3 garlic cloves, smashed
2 medium shallots, chopped
1 inch galangal or ginger
2 tablespoons lemongrass or zest of 2 limes
1 teaspoon ground coriander
1 teaspoon ground cumin
2 tablespoons fish sauce
Juice of one lemon
2 teaspoons honey

Transfer all the ingredients to a food processor and process till a paste is achieved. You may need to add some water to process. Keep aside.

2 tablespoons coconut oil
2 cups cremini mushrooms, sliced
3 to 4 heads small bok choy, whites and greens separated and chopped
1 can coconut milk
Salt
3 or 4 kaffir lime leaves, sliced
¼ cup cilantro, chopped

Heat a wok like saucepan with the coconut oil. Add the green curry paste and sauté on medium heat for 3 to 4 minutes. Add the mushrooms and sauté for another 4 to 5 minutes. Add the bok choy whites and sauté for 2 more mintues. Add the coconut milk and bring to a boil. Add salt and water if needed. Cook on a simmer for 4 to 5 minutes. Check for seasonings and garnish with kaffir lime leaves and cilantro. Serve with soba noodles.

Brown Rice Vegetable Pulao

1 tablespoon butter
1 tablespoon extra light olive oil
1 cup brown rice, rinsed
2 ½ cups vegetable broth
2 teaspoons salt

Heat a saucepan with the butter and oil. Add the rinsed brown rice and sauté on medium heat for 2 minutes. Add the broth and salt. Bring to a boil and simmer, covered with lid for 30 minutes or till rice is done. Let cool and keep aside.

2 tablespoons extra light olive oil
1 teaspoon ground cumin
1 yellow pepper, chopped
1 cup green beans, chopped
1 medium onion, chopped
2 garlic cloves, chopped
1 teaspoon salt
½ cup cilantro, chopped
¼ cup dill, chopped

Heat a wide frying pan with the oil and add the cumin and sauté for 10 seconds. Add the pepper, beans, onion, garlic and salt. Saute on medium heat for 4 to 5 minutes. Add the cilantro and dill as well as the cooked and cooled rice. Saute on medium heat for 3 to 4 minutes or till the rice is heated through. Check for seasonings and serve.

Brown Rice Pilaf with Almonds and Currants

I’ve almost stopped cooking white rice… I am able to transform brown rice into so many different dishes, that I don’t end up missing white rice. Try this one and you will be surprised!

1 tablespoon butter
2 teaspoons salt
2 cups brown rice, rinsed
2 cups water

Heat a heavy saucepan with the butter, add the rice and sauté on medium heat for 2 to 3 minutes. Add the water and salt. Bring to a boil and cook on a low medium heat with the lid mostly on the pan for 10 minutes or till the water has cooked off from the surface. Cover with lid and lower the heat to a very low and continue cooking for at least 20 minutes or till the rice is cooked through. Fluff the rice with a fork and let it cool.

3 tablespoons olive oil
4 to 5 green onions, chopped
2 garlic cloves, chopped
2 teaspoons ground cumin
½ cup slivered almonds
½ cup currants
½ cup fresh parsley, chopped
½ cup fresh mint, chopped
Salt

Heat a large frying pan with the olive oil. Add the green onions, garlic and cumin and sauté for 3 to 4 minutes on medium heat. Add the almonds and currants and sauté for a minute. Add the cooled rice and sauté on medium heat. Add salt, parsley and mint. Mix well and taste for seasonings. Serve warm.

Turkey Chili with Beans

Yummy and healthy and perfect for a cold day….

2 tablespoons olive oil
1 pound dark meat ground turkey
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ancho chili
1 medium yellow onion, chopped
3 garlic, chopped
½ cup cilantro, chopped
1 tablespoon tomato paste
1 cup tomato sauce
1 cup chicken broth
1 14 oz can of beans (use your favorite, I used pinto), rinsed and drained
Salt

Heat a saucepan with olive oil and add the ground meat. Saute and brown on high heat while separating the meat and stirring at the same time for about 3 to 4 minutes. Add the coriander, cumin and ancho chili. Saute on medium heat for 3 to 4 minutes. Add the onion, garlic, cilantro and tomato paste. Saute on medium heat for 3 to 4 minutes, stirring constantly. Add the tomato sauce, chicken broth and beans. Bring to a boil, lower to a simmer and cook, covered for 30 minutes. Take the lid off and check for seasonings, add salt and serve warm with shredded cheese and other desired toppings.

Orange Barbecue Chicken

It’s the beginning of fall but I thought I should post a recipe for grilled barbecue chicken. I like making my own barbecue sauce as the store bought ones have far too much sugar and honestly, it is a very quick sauce! Make this one, quick!

1 to 2 pounds chicken tenders or breast

1 teaspoon ground coriander
1 teaspoon roasted ground cumin
1 teaspoon salt

Mix the spices and rub all over the chicken and marinate in the fridge for 3 to 4 hours or over night.

Barbecue Sauce

Juice and zest of 1 orange
2 teaspoons smoked paprika
1 teaspoon Dijon mustard
1 teaspoon cayenne pepper
¼ cup ketchup
2 teaspoons honey
2 teaspoons red wine vinegar
2 tablespoons olive oil
1 to 2 teaspoons salt

Mix all the ingredients together and taste for seasonings and keep aside. Take the chicken out half an hour before grilling/cooking. Baste the chicken with the sauce before, during and after the cooking process. Cook till the chicken is done and serve with the sauce on the side.

Cabbage Mango and Jalapeno Slaw

So, it is Meatless Monday today and I usually post an entree that you all can make at home and enjoy with your family and not miss the meat… today I am posting a slaw in preparation for tomorrow’s deconstructed shrimp enchiladas… although this slaw would be delicious with just about anything… or even on it’s own. I have paired yummy mango with cabbage and jalapeño… yum…!

2 cups green cabbage, shredded
1 large mango, sliced thin
½ large red pepper, sliced thin
1 jalapeno, deseeded and sliced thin

Dressing

Juice of a large lemon
2 tablespoons extra virgin olive oil
1 to 2 teaspoons honey
1 teaspoon ground cumin
1 to 2 teaspoons salt

Transfer the cabbage, mango, red pepper and jalapeno in a serving bowl. In a small airtight container, add the lemon juice, oil, honey, cumin and salt. Place the lid and shake vigorously. Taste for seasonings and adjust according to taste. Add the dressing to the slaw. Mix well and serve.

Grilled Steak Fajitas

Steak Fajitas1 This is the first time I have cooked a flat iron steak. I saw it in Whole Foods and remembered reading about this reasonably priced yet delicious cut of beef. Like a skirt steak, the meat is to be cut against the grain. It has very good marbling ensuring delicious flavor.

I wasn’t sure how I would be using the cut but somehow Mexican food came to mind. I envisioned a dry rub on the steak and making steak fajitas. That is what I did- I mixed ground coriander, roasted cumin seeds, salt, ancho chili powder and paprika. I let the steak sit in the fridge for a while and prepared an avocado crema (recipe to follow tomorrow). I grilled the steak, about medium and it was perfect. The meat tasted delicious- I couldn’t believe it was so reasonably priced. Definitely try this cut next time you go to the supermarket.

I sauteed peppers and onions to serve on top and used corn tortillas instead of the flour ones. I made some rice with tomatoes and garlic and it was a delicious meal…
read more …

newer entries »