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Tag: roasted cumin seeds

Mushroom and Bean Chili with Mushroom Quinoa

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 10 ounces cremini mushrooms, cut into quarters
  • 1 5 ounces shiitaki mushrooms, cut into quarters
  • 2 tablespoons cilantro stems, chopped
  • 2 tablespoons dill stems, chopped
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 medium red pepper, chopped
  • 2 teaspoons chili powder
  • 1 teaspoon roasted cumin seeds, crushed
  • 1 cup tomato sauce, homemade or store bought
  • 1 can red beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 2 cups mushroom broth
  • 2 teaspoons salt

Heat a saucepan with 2 tablespoons butter and 1 tablespoon oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes or till the mushrooms are golden brown. Take out with a slotted spoon and keep aside. Reheat the pan and add the remaining tablespoon of oil. Add the cilantro stems, dill stems, onion, garlic, red pepper, cumin seeds and chili powder. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and sauté for another 5 minutes on medium heat. Add the beans, mushroom broth and salt. Simmer covered for 20 minutes. Take the lid off and add the mushrooms. Take for seasonings and garnish with cilantro and dill. Serve with mushroom quinoa.

Mushroom Quinoa

  • 1 cup white quinoa, rinsed
  • 1 tablespoon extra virgin olive oil
  • 2 cups mushroom broth
  • 1 teaspoon salt

Heat a small saucepan with the oil and add the rinsed quinoa. Saute on medium high heat for 2 minutes. Add the mushroom broth and salt. Bring to a boil and simmer till the moisture has evaporated on the surface. Cover with lid and lower the heat and cook for another 10 to 15 minutes or till the quinoa is cooked through.

 

Chili with Leftover Chicken

This is a great recipe for leftover chicken- any kind, really. I had roasted quite a bit of chicken on a Sunday and I made a bunch of different dishes with it including some homemade stock. It is a great idea to do so on a Sunday afternoon…

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, grated
  • 1 cup cilantro, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons chipotle powder
  • 2 teaspoons roasted cumin seeds
  • 1 cup fresh or canned tomato sauce
  • 1 cup chicken stock
  • 1 14 ounces black beans, drained
  • 4 to 5 cooked chicken drumsticks or any kind of leftover chicken, chopped
  • ¼ cup half and half
  • Salt

Heat a wide frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the cilantro, chili powder, chipotle powder and cumin. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce and cook for 2 minutes. Add the chicken stock, black beans and chopped chicken. Bring to a boil and simmer, covered for 20 minutes on a low heat. Take the lid off and continue cooking, add the half and half and salt. Check for seasonings and serve with corn bread.

 

Cauliflower & Chickpea Stew with Olive, Raisin and Cilantro Gremolata

This is a fabulous dish to impress your vegetarian friends. I made this Moroccan style stew with delicious quinoa. I also topped the goodness with a mixture of green olives, raisins and cilantro.

  • 1 cauliflower head, cut into florets
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons salt
  • 2 teaspoons roasted cumin seeds, crushed
  • 1 cookie sheet, lined with aluminum foil

Preheat oven to broil.

Place the cauliflower florets onto the cookie sheet. Add the oil, salt and cumin. Mix well and roast for 30 minutes till the florets are golden brown. Keep aside.

  • 2 tablespoons olive oil
  • 1 large yellow onions, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon tomato paste
  • 1 cup tomato sauce
  • 2 tablespoons flour
  • 1 cup chicken broth
  • Salt
  • 2 cans chickpeas, washed and drained

Heat a large saucepan with olive oil. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomato paste and sauté for a minute. Add the tomato sauce and bring to a boil. Add the flour and sauté for a minute. Add the chicken broth and chickpeas. Bring to a boil. Add the cauliflower and bring to a boil. Lower the heat to a simmer and cook for 20 minutes. Check for seasonings and add salt as necessary. Garnish with gremolata and serve with quinoa.

Olive Gremolata

  • ½ cup green olive (I used the ones that are stuffed with garlic), chopped
  • ¼ cup golden raisin, chopped
  • ½ cup cilantro, chopped

Mix the olives, raisins and cilantro in a small bowl. Sprinkle on the stew and serve.

Pinto Beans

These are delicious, vegetarian refried beans. Usually they are available in restaurants filled with fat- don’t get me wrong.. they are delicious but not the healthiest. You can also get them pre-made in a can. Honestly, I have never tasted the ones in the can, so I can’t comment- but you can’t beat the homemade variety.

I don’t make it exactly from scratch as I use the cooked pinto beans out of a can. This allows me to cook the dish in no time at all without compromising on flavor. This particular one I spiced with roasted cumin seeds and smoked paprika. I also added garlic and cherry tomatoes.

It is a delicious, healthy side dish you can make in a matter of minutes. It was a great complement to the steak tacos. Try it with tacos or any thing grilled for the summer…

  • 1 can of (15 ounces) pinto beans
  • ¼ cup vegetable or chicken broth

Place the beans in a saucepan and add the broth. Bring to a boil and simmer for 20 minutes. Mash the beans in the pan with a potato masher. Leave it a bit chunky if you like. Keep aside.

  • 1 small onion, finely chopped
  • 1 teaspoon roasted cumin seeds, crushed
  • 2 garlic cloves, minced
  • ½ cup halved cherry tomatoes
  • 1 tablespoon extra light olive oil
  • 1 teaspoon smoked paprika
  • ¼ cup cilantro, chopped

Heat the oil in a medium sized frying pan. Add the cumin seeds, tomatoes, onion and garlic and sauté for 4 to 5 minutes- till onions are soft. Add the mashed beans. Mix well and sprinkle salt and paprika. Mix well and top with cilantro and serve.

Quick Spanish Rice

Quick Spanish Rice

  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon roasted cumin seeds
  • 2 green onions, chopped
  • 2 garlic cloves, chopped
  • 1/3 cup tomato sauce
  • 1 medium red pepper, chopped
  • 1 cup jasmine rice
  • 2 cups chicken or vegetable broth
  • Salt
  • 1 teaspoon chili powder
  • ½ cup cilantro, chopped
  • Juice of half a lime

Add the olive oil and cumin seeds into a medium saucepan. Add the green onions and garlic. Saute for a minute and add the tomato sauce and red peppers. Saute on medium heat for 2 to 3 minutes. Add the jasmine rice and sauté for a minute and add the broth, salt and chili powder. Bring to a boil and simmer till rice is done. Fluff with fork and add cilantro and lime juice.

Pulled Chicken Chili with Three Chillies

Pulled Chicken Chili I am really proud of this dish- it tastes fabulous. It is bit involved but is so worth the work. I would make it on a weekend. I used a variety of chilies- not spicy, just flavorful ones. I cooked chicken thighs in a delicious sauce and shredded the meat for the chili.

I served it with a delicious apple bean relish which provides an amazing crunch and lightness to the dish. To make it even more yummy, I topped it all off with a dollop of guacamole.

Enjoy!
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Ribbon Salad with Zucchini and Carrots

Ribbon Salad I loved making this salad. It is a great way of introducing different vegetables without cooking them. I took a vegetable peeler and made lovely ribbons with carrots and zucchini.

Speaking of vegetable peelers- it is very important to have a good one. I would highly recommend a Messermeister peeler. I got one a couple of years ago and absolutely love it. It makes peeling a cinch.

Making lovely ribbons was very easy with my great peeler. I combined feta cheese with the carrots and zucchinis. I made a delicious dressing cumin seeds, orange and lemon juices.

The salad was delicious with the chicken on the side- healthy and yummy…
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