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Quick and Easy Noodle Bowl Recipe

Ingredients

  • 2 boxes  Chicken Broth
  • 1 1/2 tbsp reduced sodium soy sauce
  • 12 coriander seeds
  • 12 cumin seeds
  • 4 whole cloves
  • 3 sprigs mint
  • 2 cinnamon sticks
  • 1 lime wedge, cut into 8 wedges
  • 1/2 lb boneless, skinless chicken breasts
  • 6 oz thin rice noodles (rice vermicelli)
  • 6 oz  matchstick-cut uncooked snow peas (2 cups/500 mL)
  • 1 cup matchstick-cut uncooked carrots

Directions

  1. Combine broth,soy sauce,coriander,cumin,cloves,2 mint sprigs,cinnamon,4 lime wedges and chicken,in large saucepan. Heat to a boil. Reduce heat to low.
  2. Cover and simmer until chicken is fully cooked – about 15 minutes,stirring occasionally. Remove chicken,slice and keep warm.
  3. Strain broth to remove seasoning pieces and return broth to saucepan. Heat to a boil. Cook noodles in broth for 2 minutes,to soften and loosen.
  4. Divide noodles among 4 noodle or soup bowls and top each with portion of chicken and vegetables. Pour hot broth immediately over each bowlful. Garnish with lime wedge and mint leaf.

Recipe tips

  • For a great alternative to chicken,replace it with shrimp or firm tofu. Since shrimp cooks quickly,add it later on in the simmer time so that it will be just cooked at the end of the 15 minute simmer.
  • An equal amount of other fresh,thinly-cut vegetables works well here,too. Be creative and let the season guide you. If using bean sprouts,precook them well.

Mexicana Chopped Salad Recipe

Ingredients

  • 1/3 cup Zesty Italian Dressing
  • 1/2 tsp. ground cumin
  • 1 can (19 fl oz/540 mL) black beans, rinsed
  • 2 avocados, chopped
  • 2 cups halved cherry tomatoes
  • 1 yellow pepper, chopped
  • 1/2 cup chopped red onions
  • 1/2 cup Shredded Light Tex Mex Cheese

Directions

  1. Mix dressing and cumin.
  2. Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly.
  3. Serve immediately.

Slow Cooker Chicken Tikka Masala Recipe

The cold winter gives you the perfect excuse to barricade inside, cozy up on the couch, and watch some Netflix.  It’s also the best time of the year to pull out the slow cooker for amazing recipes like this Chicken Tikka Masala and make it at home rather than order it in.

Ingredients

  • 2 lbs chicken breasts, cut into 1½-inch chunks
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons grated fresh ginger
  • 1 (29 oz.) can of tomato sauce
  • 2 tablespoons olive oil
  • 1 tablespoon Garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne pepper (adjust according to your heat preference)
  • ½ teaspoon ground black pepper
  • 2 bay leaves
  • 1 cup / 250 ml heavy cream
  • 2 tablespoons arrowroot powder (arrowroot powder acts like cornstarch)
  • Juice of ½ lemon

Directions

  1. Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
  2. Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
  3. Pour the mixture into the slow cooker and place the two bay leaves on top.
  4. Cover and cook for 8 hours on low (or 4 hours on high).
  5. When done, in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
  6. Finally add lemon juice and gently stir to incorporate.
  7. Serve warm.
  8. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Serves 6

Slow Cooker Chicken Fajita Soup Recipe

It’s that time of year again, this is a delicious and easy soup that takes 5 minutes to throw into the crockpot and you have an amazing soup ready for dinner.

Ingredients

  • Slow Cooker Chicken Fajita Soup Recipe1 pound boneless, skinless chicken breasts
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 cup salsa
  • 2 cups frozen corn
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1½ cups water
  • 1 teaspoon ground cumin
  • ½ teaspoon dried cilantro
  • 1 cup shredded cheddar cheese

Optional Toppings:

  • sour cream
  • diced tomatoes
  • green onions
  • cilantro
  • lettuce
  • diced avocado
  • tortilla strips

Directions

  1. Spray your slow cooker with cooking spray. Add chicken to the bottom of the slow cooker.
  2. In a medium sized mixing bowl, mix cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over the top of chicken.
  3. Cook on low for 4-6 hours. Remove the chicken and shred with two forks. Place back into the slow cooker and add shredded cheese. Continue cooking until cheese has melted about 15 minutes. Serve with your favorite toppings.

Spiced Carrot Soup Recipe

Another healthy and tasty soup that is fantastic with carrots fresh from the garden.  The secret to carrot soup is to carefully wash your fresh carrots without peeling them.  So much of the nutrition in fresh carrots is lost when they are peeled.

Ingredients

  • 2 tbsp butter or olive oil
  • 3 garlic cloves, minced
  • 1 large onion, chopped
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp salt
  • 6 large carrots, peeled and sliced into 1/2-in. rounds
  • 6 cups water

Directions

  1. Spiced Carrot Soup RecipeMelt butter in a large saucepan over medium. Add garlic and onion. Cook, stirring often, until soft, 5 min. Add cumin, coriander and salt. Cook for 1 min. Add carrots and water. Boil, then reduce heat to medium-low. Simmer, covered, stirring often, until carrots are very tender, about 30 min.
  2. Purée soup in batches in a food processor. Return to saucepan to keep warm. Swirl a little sour cream on top if desired. Soup keeps well, covered and refrigerated, at least 5 days or frozen up to 1 month.