Tag Archives: cumin

SP’s Taco Seasoning Mix

Posted in AP's Favorites, mexican, SP friendly, Standard Process Friendly, Weeknight Meal by

This recipe can be used to season 1 1b of ground protein of your choice. I make 3-4 batches at a time and put it into it’s own container to speed up the dinner preparation process. It’s so much healthier than grabbing a pre-packaged taco seasoning from the grocery store as they often include large amounts of salt and other ingredients like sugar and cornstarch. I use 3-4 T of the mixed seasoning for 1 lb. of ground beef or chicken.

Ingredients

2 T chili powder (some stores offer chili powder blends but I recommend the pure form for this recipe)

2 tsp cumin

2 tsp dried oregano

1/2 tsp sea salt

1/2 tsp onion powder

1/2 teaspoon garlic powder

1/2 tsp cayenne pepper (optional)

Instructions

Combine all the ingredients in a ziplock plastic bag and shake until thoroughly mixed. To make taco meat, cook the ground meat (chicken, turkey or beef) until almost fully cooked. Add seasoning mix and cook for a minute or two more or until desired consistency.

Lentil-Crusted Salmon with Spinach-Yogurt Dal and Apricot Chutney

Posted in fish, main meal, vegetarian by


I love Indian food.  The spices in this dish are a fragrant combination of cumin, cardamom, cayenne pepper and mustard seeds.  This  recipe is courtesy of Blue Apron.

Ingredients

  • 2 Salmon Fillets
  • ½ Cup Harvest Gold Lentils
  • ⅓ Cup Dried Apricots
  • 2 Ounces Spinach
  • 1 Bunch Cilantro
  • ½ Cup Plain Greek Yogurt
  • 2 Tablespoons Ghee* (or clarified butter)
  • 2 Tablespoons Tamarind Concentrate
  • 1 1-Inch Piece Ginger
  • ¼ Cup Lentil Flour (or regular flour works too)
  • 1 Tablespoon Apricot Chutney Spice Blend**

Preparation

1. Wash and dry the fresh produce. Pick the cilantro leaves off the stems; discard the stems. Peel and mince the ginger. Small dice the apricots.

2. Start the dal:

In a large pot, heat half the ghee on medium-high until melted. Add half the ginger and half the spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add thelentils and 1½ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium and simmer 8 to 10 minutes, or until the lentils are tender and slightly broken down.

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Best Vegetable Chili Ever

Posted in Dani's Favorite, low-carb, main meal, soup, vegetarian by

best vegetable chili ever

Vegetable Chili

Serves 8

Ingredients

1/2 cup olive oil
2 zucchini, cut into ½ inch dice
2 onions, cut into ½ inch dice
4 cloves garlic, finely chopped
2 large bell peppers, cored and cut into ¼ inch dice (I like to use one red and one yellow)
1 large can Italian plum tomatoes, w/ juice
1 ½ lbs. ripe tomatoes, cut into 1-inch dice
2 T chili powder
1 T ground cumin
1 T dried basil
1 T dried oregano
2 tsp. freshly ground black pepper
1 tsp. salt
1 tsp. fennel seeds
½ cup fresh Italian (flat leaf) parsley, chopped
1 can canned dark red kidney beans, drained
1 can canned chick-peas (garbanzos), drained
½ cup fresh dill, chopped
2 T fresh lemon juice
1/2 cup sour cream (optional)
1 cup Monterey Jack Cheese, grated (optional)
4 scallions (green onions), white bulb & 3  inches green, sliced diagonally (optional)

 Directions

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Corn Salad with Feta and Toasted Pecans

Posted in mexican, salad, side dish, vegetarian by

corn salad with feta and pecans

Corn Salad with Feta and Pecans

 

Ingredients

1 cup pecans (or walnuts)
4 cups fresh corn kernels (from 4 ears), raw or cooked
2 jalapenos, seeded and thinly sliced
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
kosher salt and black pepper
1/2 cup crumbled Feta (2 ounces)

Directions

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Skinny Fiesta Bean Salad

Posted in low-carb, mexican, salad, side dish, vegan, vegetarian by

low-carb and delicious

low-carb and delicious

Skinny Fiesta Bean Salad

 Prep time: 10 minutes   Fridge time: 1-2 hours

Yield: 10-12 servings     Serving size: ½ cup

Ingredients

15 oz. can garbanzo beans, rinsed and drained
15 oz. can black beans, rinsed and drained
15 oz. can yellow sweet corn (optional), drained
½ cucumber, peeled and chopped
1 small pint red cherry tomatoes, sliced into halves
¼ cup green onions, finely sliced (white & green parts)
1 medium avocado, diced
¼ cup finely chopped fresh cilantro

Dressing:

⅓ cup extra virgin olive oil
4 Tbsp lime juice
1 tsp. ground cumin
2-3 cloves minced garlic
pinch crushed red pepper flakes
½ tsp salt

Instructions Continue reading →

Fish Tacos

Posted in bbq, fish, main meal, mexican, Moni's Favorite by

Image

Fish Tacos inspired by Alton Brown

Total Time: 38 min. Prep: 15 min.  Inactive: 15 min.   Cook: 8 min.

Yield: 4 to 6 servings

Ingredients

3 cloves garlic
1 cup packed cilantro leaves
2 limes, zested
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup tequila
1 pound tilapia fillets
1 tablespoon olive oil
8 mini “street taco size” corn tortillas (or regular size work too)

Toppings:

Crema (recipe follows) or sour cream (if short of time)
Shredded Monterey jack cheese
Chopped tomatoes
Chopped avocado
Shredded red cabbage
Lime wedges

Crema:

1 cup heavy cream
1 tablespoon buttermilk
1 chipotle chile in adobo sauce
1/4 teaspoon kosher salt

Taco Directions:

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