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DIRECTIONS:
2 boxes Betty Crocker® Suddenly Salad® classic pasta salad mix
1/2 cup cold water
1/3 cup olive oil
2 tablespoons cider vinegar
1 tablespoon chopped fresh cilantro
1 to 2 tablespoons red pepper sauce, if desired
1/2 teaspoon ground cumin
1 can (15 oz) Progresso® black or pinto beans, rinsed and drained
1 can (14.5 oz) diced tomatoes with jalapeños, drained
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
1/2 cup sliced ripe olives
1/2 cup chopped red, yellow or green bell pepper
1 medium avocado, peeled, cut into 1/2-inch cubes
8 oz pepper Jack cheese, cut into 1/2-inch cubes (2 cups)
Romaine lettuce leaves, if desired
INGREDIENTS:
1. Empty Pasta mixes into 4-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
2. Meanwhile, in large bowl, stir together Seasoning mixes, cold water, olive oil, vinegar, cilantro, pepper sauce and cumin.
3. Drain pasta; rinse with cold water. Shake to drain well. Add pasta, beans, tomatoes, corn, olives, bell pepper, avocado and cheese to seasoning mixture; toss gently to coat. If desired, serve on a platter lined with lettuce leaves. Serve immediately, or cover and refrigerate until serving.
Even more spicy when viewed Large On Black ;-))
Seeds of
Cumin / Kruzkümmel
Coriander, Cilantro / Koriander
Brown Mustard / Senfsamen
Fennel / Fenchel
Fenugreek / Bockshornklee
and Red Chile pepper / getrocknete Chilischote (from our garden)
Together with garlic, ginger, scallions, tomatoes, curry leaves, oil and some meat you can create a delicious Bhuna Gosht as we did last night ... yummmmm :-))
Sur Cumin des prés (Silaum silaus )
Jardin botanique - Jardin des Plantes
Museum d'histoire naturelle - Paris - France
14 Juillet 2015 - 9 mm
HTT! Cumin tongue shots, yep, from the archives. All clickable, of course.
[SOOC, f/1.4, ISO 400, shutter speed 1/320]
I had an absolutely beautiful day here; would love to go back.
Comino (Maltese: Kemmuna) is an island of the Maltese archipelago between the islands of Malta and Gozo in the Mediterranean Sea, measuring 3.5 square kilometres (1.4 sq mi) in area. Named after the cumin seed that once flourished in the Maltese islands, Comino is noted for its tranquility and isolation. It has a permanent population of only four residents. One priest and one policeman commute from the nearby island of Gozo, to render their services to the local population and summertime visitors. Today, Comino is a bird sanctuary and nature reserve. The island has a karst landscape supporting sclerophyllous shrubland. Some limited afforestation with pine trees has been carried out. The sand-dunes at Santa Maria bay retain some native vegetation, including Vitex and Tamarix trees. The island has been identified as an Important Bird Area (IBA) by BirdLife International because it supports 50–80 breeding pairs of Yelkouan Shearwaters. Comino is a popular location for filmmakers. It appears in the films Troy, The Count Of Monte Cristo and Swept Away. Most notably, St. Mary's Tower on Comino was featured in the film The Count of Monte Cristo, where it doubled as the Château d'If.
Urad daal with onion...garlic...cumin seeds tarka and freshly chopped cilantro and ginger for garnishing...It rocks with paratha :)
INGREDIENTS
8 Old El Paso® taco shells
2 tablespoons olive or vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/4-inch cubes
1 large onion, chopped (about 1 1/4 cups)
2 cloves garlic, finely chopped
1 medium jalapeño chili, seeded, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
2 medium tomatoes, chopped (about 1 1/2 cups)
2 cups shredded lettuce
1 cup shredded Cheddar cheese (4 oz)
1/4 cup chopped fresh cilantro
DIRECTIONS
1. Heat taco shells as directed on package.
2. Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 6 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet, and keep warm.
3. In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion in oil about 4 minutes, stirring occasionally, until tender. Stir in garlic, jalapeño chili, cumin, chili powder and salt. Cook 1 minute, stirring constantly. Return chicken to skillet. Stir in tomatoes. Cook about 2 minutes, stirring occasionally, until hot.
4. To serve, place 1/4 cup shredded lettuce in each taco shell; divide chicken mixture among shells. Top with cheese and cilantro.
i’ve been messing around with veggie burgers on and off for some time and i think i got pretty close to what i wanted out of it. you might notice there are a couple spots where i add a little oil, to give the burger just a little better mouthfeel. i guess if i really wanted it juicy i could have added lard, but that would have been a bit naughty! The egg is important too, vegans, so you’ll just have to suck it up or do without (it’ll probably work that way too, though), as this is vegetarian, not vegan, if i’m understanding the political divide correctly.
1- 1.5 cups chickpeas. i expect you made your own in a pressure cooker- canned is evil and expensive
about a half cup of sticky rice, cooked
i slice stale bread (which i expect you baked yourself, as store-bought is expensive too), chopped fine. the bread is super duper important- it helps bind everything together and retains moisture
about a teaspoon of potato starch- this too helps bind everything and retain moisture
i large egg
a couple scallions, chopped fine
about .25 cups curly parsley chopped fine
half a portabella cap, nasty black gills scraped off, washed, and chopped fine
a splash of olive oil, with more for spritzing
a splash of worstershire sauce (oops, there *is* anchovy in worstershire, use tamari and a smear of dark colored miso)
a squirt of siracha
pinches of paprika, salt, ground pepper, sugar, cumin, and herbs de provence
throw everything but the chickpeas together and swirl it all together, then add the chickpeas and start crushing it together with a potato masher. you want it lumpy, with some of the chickpeas still in big chunks- this’ll keep it chewy. i think if you mashed it into a paste the resulting burger would end up mushy- you don’t wanna bite into this and have it squirt out the sides of the bun.
divide the mixture 4 ways and form 4 burger sized patties with your hands- put them on a sheet tray lined with parchment paper, spritz them with more oil, and bake at 350º for a half hour. you can use them as burger now, or wrap them in the parchment paper and stash it it the fridge until the next day or whatever. if you reheat them, try and let them warm up to room temp if possible. fry them (at medium) in a covered non stick skillet (with a little oil), two minutes on a side. these burgers have enough structural integrity to survive flipping with a spatula( the right kind for nonstick surfaces), though i wouldn’t risk them on a grill. when you flip them over the first time, lay some cheese on top if you so desire.
With a Mom from Georgia (the Southern State!) and
a Dad from India (also- a Southern State of KERALA)
this very smart lil' fella, was a dinner guest who throuroughly enjoyed playing with Cumin - before, and after we
ate Moroccan Tagine-style-Chicken & Chickpeas + a
Salad of Pea Shoots/Radishes and Edamame lightly dressed with Lemon Juice and Coriander.
Bogart asking Cumin, Face to Face
Bogart is an awesome dog around cats. I took Bogart for a trounce along the new river (Sand Creek overrunning its boundaries) and visited our neighbor. One of her cats ADORES Bogart and dotes all over him, rubbing his face into Bogart's chest or face. Moose BEGGED Bogart to corn-cob him, but Bogart didn't oblige. . . today. I had my camera with me, but the 70-300 DO lens was with me not the 50mm 1.4. No photos of Moose and Bogart. . . yet.
[SOOC, f/4.0, ISO 100, shutter speed 1/500]
INGREDIENTS:
1 tablespoon Crisco® Pure Olive Oil
1/2 cup diced onion
1 lb ground beef
1 can (8 oz) Muir Glen® organic tomato sauce
1 teaspoon McCormick® Oregano Leaves
1/2 teaspoon McCormick® Ground Cumin
1/4 teaspoon salt
1/4 teaspoon McCormick® Ground Cinnamon
1 can (15 oz) Progresso® black beans, rinsed, drained
1/3 cup raisins
1 can Pillsbury® Grands!® Flaky Layers refrigerated honey butter biscuits
1 LAND O LAKES® Egg White, lightly beaten
1 1/2 cups shredded lettuce
1/2 cup crumbled cotija (white Mexican) cheese or queso fresco cheese
2 tablespoons finely chopped fresh cilantro
1/2 cup sour cream, if desired
8 lime wedges, if desired
DIRECTIONS:
1. Heat oven to 350°F. Heat olive oil in 12-inch nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, 3 to 4 minutes or until softened. Stir in ground beef; cook 5 to 7 minutes, stirring frequently, until browned and no longer pink. Drain. Reduce heat to low.
2. Return skillet with browned meat to stove. Stir in tomato sauce, oregano, cumin, salt, cinnamon, black beans and raisins. Cook 5 to 8 minutes, stirring occasionally, until thoroughly heated. Remove from heat; cover to keep warm.
3. Meanwhile, using a rolling pin, roll out each biscuit into 6-inch round. Lightly brush top side of each biscuit with egg white; fold biscuit in half. Place folded biscuits on large ungreased cookie sheet.
4. Bake 13 to 18 minutes or until golden brown. Remove to cooling rack; cool 5 minutes.
5. Using a small serrated knife, make a 5-inch slit in center of curved side of each biscuit. Spoon about 1/2 cup ground beef mixture into opening. Evenly divide lettuce among gorditas. Top each with 1 tablespoon cheese. Place gorditas on serving platter; sprinkle with cilantro. Serve with sour cream and lime wedges.
Perhaps Cumin is the most fond of the reflector.
Yep, photos from the archives. All clickable.
[SOOC, f/1.4, ISO 200, shutter speed 1/250, +2/3 EV]
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.
3 foto
Cumino è l'ultimo di ben nove cuccioli arrivati da noi al Rifugio Ohana, i suoi fratellini sono stati adottati, l'ultima, Caramella, domenica, mentre lui ora è solo ed è un po' triste! Così l'abbiamo portato per la prima volta in passeggiata, con ben due pettorine per sicurezza, e si è dimostrato abbastanza bravo, ancora due o tre uscite e sarà perfetto. Forza adottiamo Cumino!
3 foto
Cumino è l'ultimo di ben nove cuccioli arrivati da noi al Rifugio Ohana, i suoi fratellini sono stati adottati, l'ultima, Caramella, domenica, mentre lui ora è solo ed è un po' triste! Così l'abbiamo portato per la prima volta in passeggiata, con ben due pettorine per sicurezza, e si è dimostrato abbastanza bravo, ancora due o tre uscite e sarà perfetto. Forza adottiamo Cumino!
ویکی پدیا: زیره دانهای معطر و ضدنفخ است که در آشپزی و پزشکی کاربرد دارد و در دو نوع زیره سبز و زیره سیاه وجود دارد که دومی به "زیره ایرانی" معروف است.
--
18.01.2010
For January's Monthly Scavenger Hunt.
I was doing this at first just for the 365 Community theme this week (which I forgot to post yesterday as per usual) but then I realised the shots I liked best had 4 spices in. So that ticks a box for MSH too. The four spices are cumin, mustard (seeds), paprika and turmeric.