OK, OK, OK, so it's not veggie. But it's really delicious; basically shrimp on pasta, so you can make it any way you like.

When my wife is away at lunch, I find I just can't make a small vegetarian dish for one that tastes delicious. So, I fall off the wagon from time to time.

This one is simple, but great. Start with 6 or 7 tiger shrimp (or the amount of your choice), de-shell and de-vein them, and marinate for about an hour in:

3 good tbsp of olive oil

juice of 1/2 lemon

tsp of ground cumin

touch of curry

tsp of raz-el-hanout

splash of Maggi sauce

1/2 finely sliced red chilli

Cook a little handful of spirals (GF if you like), and about 3/4 of the way through, throw in several pinches of fine spelt noodles.

As the pasta is nearing the end of its cooking time, saute the shrimp in a non-stick little frypan (with its marinade) for a couple of minutes.

Drain the pasta, return it to low heat, and add the shrimp and their marinade. Let blend for a couple of minutes, heat a bowl in a microwave for 1 minute, and serve.

I didn't need anything else for lunch, but a salad with a nice dressing might be nice...

pinkcappuccino.ch/

@ park herb bed. June 22, 2006

Cumin is such a willing tongue model.

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For a sunny appetizer, antipasti with roasted cereal bread, rocket salad, grilled chicken breast, and a edge of onion delicately grilled for a sweety note.

Recipe details on / Détail de la recette sur : Cook'n Focus

Bruschetta au poulet, roquette et purée d'aubergine au cumin

Pour une entrée ensoleillée, des antipasti de pain au céréales doré à la poêle, purée d'aubergine au cumin, roquette et blanc de poulet grillé ; et pour la touche sucrée, une tranche d'oignon délicatement colorée

[Rezept / Recipe]

Bonding with our lil Buddy- post-Tres Años Compleanos

孜然羊肉面 7.5

Spicy Cumin Lamb Biang-Biang Noodles

-sautéed spicy cumin lamb, onions, long horn peppers, scallions, garlic, with wide hand- ripped noodles

[ 汤面 加$1.25 Soup noodles version for $1.25 more ]

Oooohhhh.... Where do I begin? First, for some reason I decided not to wear a jacket - needless to say, the temperatures dipped into the middle thirties F° ( that is only 4C°!), so by the time I walked not even two blocks form where I was lucky to score a parking spot ( parking in Flushing, just like in most Chinatowns, is at a premium to say the least) - my nose was dripping, my cheeks were pleasantly red and my mind was in overdrive, as if it was trying to figure out what exactly pushed me to leave much needed parka at home.

Anyway, I was in a desperate need of some body, gut and heart-warming concoction, which is, of course, the very situation for which spicy, steaming hot noodles are ultimately made.

Biang! heritage stems from the city of Xi'an, the capital of the Shaanxi province - known for cold and dry winters, which is exactly the weather I faced. So, the stage was set.

I took a brief look at the Biang! menu and for a split second thought that may be few pages were missing, as nothing on the "flour-based dishes" 面食 腊汁猪肉夹白吉馍（两个) part of the menu was over $7.50 - essentially a surrealistic picture in New York, where an average price of even a bowl of ramen noodles, which are widely perceived as "cheap eats", usually falls into $12-$15 range; anyway, I was pretty close to asking an embarrassing "tourist-y" question - luckily, I didn't.

Noodles arrived quickly - they were hot, both in terms of spice and temperature; both were highly desirable for me at that point, as you may now imagine. The first few slurps, gulps and bites instantly warmed me up and I could now pay attention to what was the most important part of my meal - hand-pulled Biang-Biang noodles. Indeed, they did not disappoint.

Biang-Biang noodles were made from wheat flour, most likely relatively soft wheat flour, although I may have been led to think that because noodles were cooked to fairly soft texture - "al dente" doesn't really fly very far in Chinese cooking, neither does the "medium-rare" temp on one's meat - both would be considered undercooked. The broth was interesting - not necessarily intensly aromatic ( there were onions and Chinese celery in the soup, however), but clean and mildly acidic - I wonder if they introduce vinegar to the broth while cooking the noodles, although the acidity may come from something else. Nothing in the broth was unbalanced - I am sure they used garlic and various spices, but I could not single anything out; indeed, it was very well prepared.

One thought was going through my mind as I was enjoying the noodles, the spice, the meat, the whole nine yards - if ramen is primarily about the soup, the Chinese noodles are first and foremost about the noodle itself - an important, albeit just as enjoyable distinction between the two of my favorites noodle cultures.

Finally, a cultural note: to leave any ramen broth in the bowl is a sign of dissatisfaction, in Chinese kitchens the leftover broth rules are a lot more liberal - some people drink it, some leave it in the bowl. I drank mine - it was that good.

The seed pod from a Nigella Sativa (black cumin) flower.

Explored (#388) on October 20th. Thanks everyone!

Recipe:

Toss in a bowl:

2 cups chickpeas, cooked and rinsed

1/2 cup diced bellpeppers

1/4 cup diced carrots

Handful dried cranberries

1/4 cup shelled edamame

Whisk together and pour over salad:

3/4 cup apple cider vinegar

3/4 cup Evoo

2 tsp cumin

Salt and pepper to taste

Serves 4.

Marinade overnight.

cumin.

Happy Valentines eveyone.......I love my indian spices.my cumin, coriander,curry, cloves and chili.....i'll be cooking up some love that day......

Nettoyage du cumin

INGREDIENTS

Vinaigrette

1/2 cup cubed peeled mango*

2 tablespoons mango nectar (from 12.5-oz can)

2 tablespoons white wine vinegar

1 tablespoon fresh lime juice

1 tablespoon fresh orange juice

1 tablespoon honey

1/3 cup CRISCO® Pure Canola Oil

Bowls

4 Old El Paso® flour tortillas for burritos (from 11-oz package)

1/2 teaspoon ground cumin

1/2 teaspoon salt

Salad

4 cups cubed cooked chicken breast

1 1/3 cups cubed peeled mango

1 tablespoon fresh lime juice

1 1/2 cups cubed peeled avocado (from 2 medium)

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped red onion

1/4 cup finely chopped seeded jalapeño chiles (2 medium)

1/4 cup chopped fresh cilantro

1 cup shredded iceberg lettuce

1/2 teaspoon salt

DIRECTIONS

1. Heat oven to 400°F. Spray insides of 4 ovenproof 2-cup soup bowls with CRISCO® Original No-Stick Cooking Spray.** Set aside.

2. In food processor bowl with metal blade or blender, place all vinaigrette ingredients except oil. Cover; process until smooth. With food processor running, slowly pour oil through feed tube until mixture is thickened. Set aside.

3. Spray 1 side of each tortilla with CRISCO® Original No-Stick Cooking Spray. Sprinkle cumin and 1/2 teaspoon salt evenly over sprayed sides of tortillas. Press tortillas, seasoned sides up, in bowls. Place bowls in 15x10x1-inch pan. Bake 5 to 7 minutes or until edges are golden brown. Remove tortillas from bowls; place upside down on cooling rack. Cool completely.

4. In large bowl, mix chicken and 1 1/3 cups mango. In small bowl, mix 1 tablespoon lime juice and the avocado. Add avocado and remaining salad ingredients to chicken mixture; mix well. Add vinaigrette; mix well.

5. To serve, spoon chicken salad into tortilla bowls. (Bowls will be full.) Serve immediately.

*One large mango provides enough mango for both the vinaigrette and salad.

**Foil balls can be used instead of bowls. Cut 4 (25x12-inch) pieces of foil. Slightly crush each to make 4-inch ball; flatten slightly. Place on ungreased cookie sheet. Spray and season tortillas as directed; gently shape to fit over each foil ball, seasoned side toward foil. Bake as directed.

Stir fried lamb, chilli, spring onions. Ground cumin, dried chilli, ginger, garlic.

Sichuan dish.

132/365 - November 8, 2009

Tonight's salad to accompany our roast chicken.

The salad:

Cucumber, celery, red bell pepper, red onion, and scallions.

The vinaigrette:

White wine vinegar, Dijon mustard, garlic, freshly ground cumin, olive oil, parsley, and fresh mint.

Very fresh and crisp and the perfect compliment to a rich and savory roast chicken.

Edit:

Featured on Kitchen Simplicity. on January 25, 2010/.

cumin home from work

Alright! I been promising for a while now to post my chili recipe. Well, it is finally getting cool enough outdoors here in Illinois to warrant the need for a little internal warm up. So, this is it. Dwayne's Medium Hot (According to Texas Standards, anyway) Fuego Chili con Carne y Frijoles.

Thought it would be neat to photograph the different seeds from the apiaceae-family that I have in my kitchen. In case I lost all labels. :-)

Edit: made a typo in this photo, anise should be aniseed. *oeps*

Lees meer over deze verschillende zaadjes: karwij, komijn, anijs enzo

Des bulbes de fenouil émincés finement, assaisonnés avec une brunoise de légumes (tomates, poivron rouge, concombre) marinés à l'huile d'olive, vinaigre de Xérès, confit d'ail, coriandre, pamplemousse, graines de courges et cumin

Détail de la recette sur / Recipe details on : Cook'n Focus

Bulbs of fennel sliced thinly finely, seasoned with a brunoise of vegetables (tomatoes, red pepper, cucumber) marinated in the olive oil, the sherry vinegar, crystallized of garlic, coriander, grapefruit, seeds of gourds and cumin.

INGREDIENTS:

Marinade

1 tablespoon lime juice

1 tablespoon olive or vegetable oil

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon ground cumin

2 medium cloves garlic, crushed

Pinch ground red pepper (cayenne)

Fajitas

2 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

2 medium red bell peppers, cut into strips (about 2 cups)

1 medium red onion, sliced (about 2 cups)

Olive oil cooking spray

6 Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)

1 1/2 cups refrigerated guacamole (from 14-oz package)

DIRECTIONS:

1. Heat gas or charcoal grill. In 1-gallon resealable food-storage plastic bag, mix marinade ingredients until well blended. Add shrimp; toss to coat. Cover; refrigerate 20 minutes to marinate, turning once. Meanwhile, in medium bowl, place bell peppers and onion; spray with cooking spray. Place vegetables in grill basket (grill "wok"). Wrap tortillas in foil; set aside.

2. Place basket on grill rack over medium heat. Cover grill; cook 10 minutes, turning vegetables once.

3. Drain shrimp; discard marinade. Add shrimp to grill basket. Cover grill; cook 5 to 7 minutes longer, turning shrimp and vegetables once, until shrimp are pink. Place wrapped tortillas on grill. Cook 2 minutes, turning once, until warm.

4. On serving platter, place shrimp and vegetables; cover to keep warm. Place warmed tortillas on plate; place guacamole in serving bowl. For each serving, top tortilla with shrimp, vegetables and guacamole; fold tortilla over filling.

Project 3 Ultimate year

Curio competes with Cumin for the reflector, but he's not always just interested in sitting on it.

From the archives. All clickable.

BTW, my new camera arrived this morning. I haven't even opened the box yet. I'll likely keep posting from my archives till clean. . . hopefully they will be empty by Saturday.

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Cumin hasn't had much time on my stream. This dear little one has such a special place in my heart.

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INGREDIENTS:

1 lb lean (at least 80%) ground beef

1 box (9 oz) Green Giant® Niblets® frozen corn, thawed, drained

1 can (14.5 oz) diced tomatoes, undrained

1 can (2 1/4 oz) sliced ripe olives, drained

2 tablespoons Original Bisquick® mix

1 tablespoon chili powder

2 teaspoons ground cumin

1/2 teaspoon salt

1 cup Original Bisquick® mix

1/2 cup cornmeal

1/2 cup milk

1 egg

DIRECTIONS:

1. Heat oven to 400°F. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in corn, tomatoes, olives, 2 tablespoons Bisquick mix, the chili powder, cumin and salt. Heat to boiling, stirring frequently; boil and stir 1 minute. Keep warm over low heat.

2. In medium bowl, stir remaining ingredients until blended. Pour beef mixture into ungreased 9-inch square pan. Spread cornmeal mixture over beef mixture.

3. Bake uncovered about 25 minutes or until crust is light brown.

Pizzelles are traditional old fashioned dessert in Italy. You may find them in stores BUT as anything else I prefer to make my food from scratch so that I get in control of what I am feeding myself and my family.

Here is what Cocoa / Coconut batch is made of:

3 eggs from our naturally raised backyard hens,

1/2 cup of local raw honey,

1/2 cup of organic virgin coconut oil,

1/2 cup of freshly ground organic raw cocoa nibs,

1 cup of organic non sweatened shredded coconut,

1/2 teaspoon of freshly ground organic non irradiated cinnamon,

1 1/2 cup of freshly ground organic rye + oat + buckwheat + kamut flour,

2 teaspoons of non aluminum baking powder.

Here is what Parmesan cheese/ cumin seed batch is made of:

3 eggs from our naturally raised backyard hens,

1 teaspoon od unrefind sea salt,

1/2 cup of organic extra virgin olive oil,

1/4 cup of homemade raw milk kefir,

1 1/2 cup of freshly grated Parmesan cheese,

1/2 cup of organic non irradiated cumin seeds,

2 cups of freshly ground organic rye + oat + buckwheat + kamut flour,

1 teaspoons of non aluminum baking powder.

CUMINO MARIA LUISA (BUSTO ARSIZIO)

IMOCO VOLLEY CONEGLIANO - UNET EWORK BUSTO ARSIZIO

PALLAVOLO CAMPIONATO ITALIANO VOLLEY SERIE A1-F 2019-2020

VILLORBA (TV) 26-12-2019

This is one of my favorite eats introduced by my wife, but this is the first time I ate it the way its served in North India.

The dish is lentils which you see in the big pan garnished with fried red chillies, ginger, coriander, lots of lime juice ,cumin powder and a dollop of clarified butter. Its awesome to taste.

I shot this in an event in LLRM Medical College in Meerut.

Whole jeera seeds

Project 3 Ultimate year

Black Bean Soup on smittenkitchen.com

I had a hankering for Hummus tonight, so went to the store and bought some chickpeas to make hummus bi tahina .

Its really simple to make, and you can add/subtract ingredient amounts to suit your taste. The basic recipe calls for:

1 cup cooked chickpeas,

2 cloves of garlic

1.5 tbs of tahina/tahini,

1-2 tsp lemon juice

Salt to taste

Put it all in a blender or food processor and blend until smooth. Garnish with cumin seeds and za'atar. You can also use ground sumac for color (as I did here). Serve with pita wedges.

Onion powder, paprika powder and cumin powder.

Perhaps a bit disgruntled.

[SOOC, ISO 200, shutter speed 1/125, +2 EV]

Paprika is more expensive than Cumin ... and is sold in decilitres.

INGREDIENTS:

1 can (18.5 oz) Progresso® chicken enchilada soup

3/4 cup water

3/4 cup uncooked regular long-grain white rice

1/2 teaspoon ground cumin

1/4 teaspoon ground black pepper

1 can (15 oz) Progresso® black beans, drained, rinsed

1 box (9 oz) Green Giant® Niblets® frozen corn

1 package (1 lb) boneless skinless chicken breast halves

1 cup shredded Colby-Monterey Jack cheese blend (4 oz)

DIRECTIONS:

1. Heat the oven to 375°F. In ungreased 2-quart glass baking dish, mix soup, water, rice, cumin, pepper, beans and corn. Top with chicken.

2. Cover; bake about 30 minutes or until juice of chicken is clear when center of thickest part is cut (170°F) and rice is tender. Stir rice around chicken. Top with cheese. Bake uncovered 5 to 10 minutes or until cheese is melted.

Tempeh marinated in an indian blend of ground spices and fresh ginger and then cooked on the grill. Served inside whole wheat pita with sliced cucumber and topped with cooling cumin yogurt sauce.

Freshly made brown bean chili con carne topping half-a-loaf of homemade cornbread.Freshly made brown bean chili con carne with the fresh peppers ready to be combined.

Chili Con Carne Recipe II:

Ingredients:

- One pound of dried beans (prepared: see below)

- One pound of meat (cooked and drained)

- One half pound of sausage (cooked and drained)

- One large onion (diced)

- One package of chili spice mix (cumin, red pepper, chili powder, corn starch) it is easier to just use the package - I still haven't perfected my own mix.

- Bell pepper ( diced; green, yellow, red: any combination)

- Thirty two ounce can of diced stewed tomatoes

- Chile peppers to taste (diced; quantity; scoville scale)

- Sixteen ounce can of corn

- Two tablespoons of garlic powder

- Two tablespoons of white vinegar

- One quarter of a cup of brown sugar

-

Dried beans preparation: over-night process

1. Sort through beans for any debris. Rinse two to three times until water is clear.

2. In the pot, cover clean beans with water and bring to a rapid boil for one hour; keep the beans covered with water. Turn off the heat.

3. Let the beans soak until cool. Rinse two to three times until water is clear. This removes the indigestible sugars.

4. In the pot, cover clean beans with fresh water. The beans will absorb water as they soak, so to ensure they stay covered with water, add an abundance.

5. Soak them over-night.

Preparation:

1. Rinse the prepared beans. Add the diced onion, diced tomatoes, and corn.

2. To the mixture, add enough water to cover the beans and bring to a boil. A portion at a time (so the powder will not lump), add the spice mix package, add the brown sugar, vinegar, and garlic powder while the water begins to boil.

3. When the onions are transparent, add the bell peppers and chile peppers (to taste). Add the prepared meats.

4. Cook until the onions are no longer visible, the peppers are tender, and the sauce has thickened.

5. To test the readiness of the beans, spoon some out and blow on them. The beans are cooked if the skin splits.

When the chili con carne is cooked to satisfaction munch down. Can garnish with diced spring onions, white onions, cheese, homemade salsa, and the list goes on according to personal preference. (Ripe diced black olives. Not Green.)

This is as clear and concise as the recipe has gotten so far. It is in progress. Follow the basic guidelines and remember your own taste preferences. I have been known to add eight habanero peppers because that was my taste at that moment.

My Easy Cornbread Recipe#1:

Ingredients:

- One cup of all-purpose wheat flour

- One cup of yellow corn meal

- One cup of buttermilk

- ½ of a cup of melted butter

- Two eggs (whisked in a soup bowl)

- ½ of a teaspoon of salt

- One teaspoon of baking soda

- Two teaspoons of garlic powder

- One finely diced white onion

- One four-ounce can of diced green chiles

Method:

1. Will need a large mixing bowl (dry), small mixing bowl (wet), and a soup bowl. Pre-heat oven to 350º F (170ºC).

2. In the wet bowl, melt ½ of a cup of butter. Add diced onions, green chiles, buttermilk, and whisked eggs. Mix well.

3. In the dry bowl, sift flour,corn meal, baking soda, garlic powder, and salt together. Hollow out an area in the center of the sifted dry ingredients.

4. Pour wet ingredients into the dry ingredients bowl and mix by folding. Mix together well.

5. Add the bread batter to a greased bread loaf pan and bake in the preheated oven for 60-65 minutes. Test to see if it is cooked by inserting a wooden toothpick. It should be completely clean when withdrawn when the bread is cooked. Also the loaf should split at the top. Voila... that's good eating.

Cucumber-avocado salad with cumin - a simple summertime side dish. Get the recipe on the Craftsy Blog. #beCraftsy

(C)2011 PKG Photography, all rights reserved

Cumin Seeds (Zeera)

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30–50 cm (0.98–1.6 ft) tall and is harvested by hand. It is an herbaceous annual plant, with a slender branched stem 20–30 cm tall. The leaves are 5–10 cm long, pinnate or bipinnate, thread-like leaflets. The flowers are small, white or pink, and borne in umbels. The fruit is a lateral fusiform or ovoid achene 4–5 mm long, containing a single seed. Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in color, like other members of the Umbelliferae family such as caraway, parsley and dill.

Turmeric (Haldi)

It is native to tropical South Asia and needs temperatures between 20 °C and 30 °C and a considerable amount of annual rainfall to thrive.Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season.

When not used fresh, the rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian and Middle Eastern cuisine, for dyeing, and to impart color to mustard condiments. Its active ingredient is curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell.

In medieval Europe, turmeric became known as Indian saffron, since it was widely used as an alternative to the far more expensive saffron spice.

Erode, a city in the south Indian state of Tamil Nadu, is the world's largest producer and most important trading center of turmeric in Asia. For these reasons, Erode in history is also known as "Yellow City" or "Turmeric City".Sangli, a town in the southern part of the Indian western state of Maharashtra, is the second largest and most important trading center for turmeric in Asia. Turmeric is commonly called haridra or haldi in India.

Coriander seeds (Dhaniya)

In India they are called dhania. The word coriander in food preparation may refer solely to these seeds (as a spice), rather than to the plant itself. The seeds have a lemony citrus flavour when crushed, due to terpenes linalool and pinene. It is described as warm, nutty, spicy, and orange-flavored.

The variety vulgare or macrocarpum has a fruit diameter of 3–5 mm while var. microcarpum fruits have a diameter of 1.5–3 mm. Large fruited types are grown mainly by tropical and subtropical countries, e.g. Morocco, India and Australia and contain a low volatile oil content (0.1-0.4%). They are used extensively for grinding and blending purposes in the spice trade. Types with smaller fruit are produced in temperate regions and usually have a volatile oil content of around 0.4-1.8%, and are therefore highly valued as a raw material for the preparation of essential oil.

It is commonly found both as whole dried seeds and in ground form. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. Ground coriander seed loses flavor quickly in storage and is best ground fresh.

Coriander seed is a spice in garam masala and Indian curries, which often employ the ground fruits in generous amounts together with cumin. It acts as a thickener. Roasted coriander seeds, called dhana dal, are eaten as a snack. It is the main ingredient of the two south Indian dishes: sambhar and rasam. Coriander seeds are boiled with water and drunk as indigenous medicine for colds.

Outside of Asia, coriander seed is used for pickling vegetables, and making sausages in Germany and South Africa . In Russia and Central Europe coriander seed is an occasional ingredient in rye bread as an alternative to caraway. Coriander seeds are used in European cuisine today, though they were more important in former centuries.

Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character.

Cumin's always good for one or two. . . or six or seven. . . tongue shots.

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Black Cumin seed, Fennel seed, Cardamom, Coriander seed.

[Cumin SOOC]

Prior to “his human’s” ( that’d-be-me!) spotting two, large sized-Hawks gliding the thermals searching for breakfast, & my not allowing him to be a free lunch.

Chili con carne; Commonly known in American English as simply “chili”, is a spicy stew containing chili peppers, meat (usually beef), and often tomatoes and beans. Other seasonings may include garlic, onions, and cumin. Variations, both geographic and personal, involve different types of meat and ingredients. Recipes provoke disputes among aficionados, some of whom insist that the word “chili” applies only to the basic dish. Chili is a frequent dish for cook-offs, and is used as an ingredient in other dishes.