Posts Tagged ‘cumin’

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Slow Cooker Chili Mac

April 19, 2017

Slow cooked dinners are magical. You add everything to the crock pot and turn it on. Hours later….BAM! Dinner is done! D loves chili and noodles. This combines the best of both. We used ground turkey, but you could substitute lean ground beef. You can also check out this alternative that we tried right after R was born.

You will need:

 

  • 1 lb ground turkey
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 can (30 oz) chili beans in chili sauce
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) diced tomatoes
  • 2 c low sodium beef broth
  • 2 T chili powder
  • 1 t garlic powder
  • 1 t cumin
  • 2 T of pickling spices in a tea ball
  • Salt and pepper ,to taste
  • 8 oz favorite shaped pasta, uncooked (e.g., elbows, cavatappi)
  • 2 c shredded cheddar cheese
  • Small bunch of scallions, trimmed and chopped
  • Sour cream for serving (optional)

 

Then you will…

  1. Put the ground turkey in the bottom of your slow cooker and break into smaller pieces. (Optional: if you wanted, you could brown it lightly in a skillet with a few tablespoons of olive oil first).
  2. Add in the onion, garlic, beans, tomatoes, beef broth, chili powder, garlic powder, and cumin.
  3. Stir together.
  4. Add the tea ball of pickling spices.
  5. Cover and cook for 8-10 hours on LOW.
  6. Fifteen minutes before serving, taste test.
  7. Season with salt and pepper to taste.
  8. Stir in the pasta and shredded cheese. Cover and cook for 15 minutes. Turn slow cooker off.
  9. Top with scallions and serve with sour cream, if desired.
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Chicken Enchilada Skillet Casserole

April 11, 2017

I love dinners that can be prepared in one pot or skillet. It makes clean up simple, plus all the flavors get to come together as you cook (rather than when you plate!).

You will need:

  • 12 corn tortillas, cut into bite-sized pieces
  • 3 T unsalted butter
  • 3 T flour
  • 2 c low sodium chicken broth
  • 1/2 t pepper
  • 1/2 t ground cumin
  • 1/2 t chili powder
  • 1/4 t oregano
  • 1/4 t salt
  • 1 can (4oz) chopped green chiles
  • 1 lb chicken breast
  • 1 can (15 oz) reduced sodium black beans, drained and rinsed
  • 1 c sour cream
  • 2 c shredded cheese (recommend a cheddar-jack blend)

Then you will…

  1. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Melt the butter in a large skillet over medium heat.
  3. Whisk in flour and allow to cook for 1 minute.
  4. Whisk in chicken broth, pepper, cumin, chili powder, oregano and salt.
  5. Continue whisking until smooth and thickened, about 3-5 minutes.
  6. Stir in the green chiles with any liquid from the can.
  7. Add the chicken and bring to a simmer.
  8. Reduce heat to low, cover and cook for 15 minutes or until chicken is cooked.
  9. Meanwhile, spread the corn tortillas on the baking sheet.
  10. Bake for 7 minutes and stir/toss. Bake another 3 minutes or until starting to crisp up.
  11. Remove tortillas from the oven and set aside.
  12. Transfer the chicken to a plate and shred, leaving the heat on low.
  13. Return the chicken to the pan.
  14. Stir in the black beans and sour cream into the sauce.
  15. Stir in the tortilla pieces until combined.
  16. Sprinkle the top with the shredded cheese and cook until the cheese is melted.
  17. Serve warm and bubbly!
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Slow Cooked Chicken Enchilada Casserole

September 20, 2016

As fall kicks off, who else is reminded of all the deliciousness you can make with your crockpot? I am starting my transition back to work full time after 5 glorious months of maternity leave, and my husband and I plan to put our slow cooker to good use. After all, what beats extra cuddle time earned by having dinner ready to go when you get home from work?

This is an enchilada-inspired casserole that is a hearty dinner option. It is chock full of chicken, black beans and mushrooms, but you could swap or add other veggies to suit your fancy.

You will need:

  • 3 T olive oil, divided
  • 1 lb chicken breast
  • Salt and pepper, to taste
  • 2 t cumin
  • 1 yellow onion, chopped
  • 8 oz baby bella mushrooms, sliced
  • 1 bunch scallion, trimmed and thinly sliced
  • 1 can (14 oz) low-sodium black beans, drained and rinsed
  • 32 oz enchilada sauce
  • 12-16 soft corn tortillas, cut into 4 strips each
  • 4 c shredded cheese (recommended: Mexican blend, cheddar, or Monterey Jack)
  • 2 c sour cream

Then you will…

  1. In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium heat.
  2. Saute the chicken breast  until cooked through and golden, about 5-7 minutes per side.
  3. Transfer the chicken to a plate.
  4. Shred with two forks and season lightly with salt and pepper. Toss with the cumin.
  5. In the same skillet, heat the remaining tablespoon of olive oil over medium heat.
  6. Add the onion and mushrooms to the skillet. Saute until the mushrooms give off their liquids and start to turn golden.
  7. Stir in the scallions and black beans. Remove from heat.
  8. Pour enough enchilada sauce in the crockpot to lightly cover the bottom (~ 1/2 cup).
  9. Layer 1/4 of the tortilla strips, the remaining sauce, and the sour cream.
  10. Layer 1/3 of the veggie mixture and the chicken.
  11. Layer 1/4 of the shredded cheese.
  12. Repeat steps 9 through 11 two more times.
  13. Then repeat step 9 one final time to finish the casserole.
  14. Cook on LOW for 4 to 5 hours.
  15. Serve by scooping down to get some of all the layers. Recommend having some extra sour cream and salsa on the side for those who want it!

20160907 Enchilada 01.JPG

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Maple Dijon Pork Roast with Apples and Sweet Potato

August 17, 2016

20160725 Pork 04

This is a great dinner, in part because your side dish cooks with it! It fills your house with the smells of maple, mustard, and roasting veggies and pork. Once you pop everything in the oven, there is very little work left to do. This means you can enjoy a glass of wine with friends before breaking bread with them.

You will need:

  • 2-3 lb pork roast
  • 5 T Dijon mustard
  • 3 T maple syrup
  • 1/2 c olive oil, divided
  • 1 t ground pepper, divided
  • 1/2 t salt, divided
  • 3 granny smith apples, cored and quartered
  • 2 sweet potatoes, peeled and cut into 1/4-inch rounds
  • 1 large sweet onion, peeled and cut into eighths
  • 1/2 t paprika
  • 1/2 t garlic powder
  • 1/4 t cinnamon
  • 1/4 t cumin
  • 1/4 t chili powder

Then you will…

  1. Preheat your oven to 500 degrees.
  2. Pat the pork dry.
  3. In a small bowl, mix together the mustard, maple syrup, 1/4 cup of olive oil, 1/2 teaspoon of pepper, and 1/4 t salt.
  4. Coat the outside of the pork with about 3/4 of the sauce. Reserve the extra sauce.
  5. Place the pork on a roasting rack in a large baking dish.
  6. Bake the pork roast for 15 minutes.
  7. Meanwhile, in a large mixing bowl, toss the apples, sweet potato and onion with the remaining 1/4 c olive oil, 1/2 t pepper, 1/4 t salt, paprika, garlic powder, cinnamon, cumin, and chili powder.
  8. Remove the roasting rack from the pan and return the pork roast to the baking dish.
  9. Spread the apple and sweet potato mixture around the pork.
  10. Reduce oven temperature to 450 degrees.
  11. Return the baking dish to the oven.
  12. Roast for another 20-30 minutes, stirring the apples and sweet potato mixture at least once and brushing the pork with the extra sauce with 10-15 minutes left on the baking time. Pork should reach 120-130 degrees before you take it out of the oven.
  13. Remove from the oven. Allow the pork to rest at least 10 minutes before slicing.
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Caribbean Grilled Pork Chops with Mango Salsa

June 3, 2016

We grilled these pork chops when my family was in town for R’s baptism. You mix up a spice rub and can prep the pork earlier in the day, so it is an easy meal when you have visitors.

20160520 Pork 02

You will need:

  • 2 T paprika
  • 2 T garlic powder
  • 2 t dried oregano
  • 1/2 t cayenne pepper
  • 1/2 t cumin
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t cloves
  • Salt and pepper, to taste
  • 1 lb of pork chops

20160520 Pork 05

Then you will…

  1. Combine all the spices in a small bowl.
  2. Rub the pork with the spice mixture.
  3. Grill until cooked through over medium heat. For 1-inch thick chops, this is about 4 minutes on each side.
  4. Serve with mango salsa. (I added a little cumin to the salsa this time).

20160520 Mango Salsa

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Chili Queso Dip

March 6, 2015

20150201 Queso 02

I’m not sure I could go without cheese in life. When it’s melty, I love it even more. This is a fun version of queso dip that will be a big hit at your next party. If you have a crockpot, use it to keep the dip warm when serving.

You will need:

  • 2 T olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1/2 c ale of your choice
  • 1 1/2 c milk
  • 3 T cornstarch
  • 1 t chili powder
  • 1 t cumin
  • 1/2 t cayenne pepper
  • 1/2 t pepper
  • 1/4 t salt
  • 2 c sharp cheddar or a Mexican blend of cheese, shredded
  • 1 lime, juiced
  • 1 can (14.5 oz) diced fire-roasted tomatoes with green chili peppers, drained
  • 1/4 c scallion, chopped
  • 1/4 c fresh cilantro, chopped

Then you will…

  1. In a large sauce pot, heat the olive oil over medium heat.
  2. Add the onion and garlic and saute until just starting to brown, about 5 minutes.
  3. Stir in the beer and allow to reduce for 2-3 minutes.
  4. Mix in 1 cup of the milk. Bring to a simmer.
  5. Meanwhile whisk together the remaining half cup of milk with the cornstarch.
  6. Stir the cornstarch mixture into the onion-milk pot. Stir constantly as the sauce thickens.
  7. Stir in the spices and mix well.
  8. Stir in the cheese until melted and smooth.
  9. Stir in the lime juice and tomatoes. Stir occasionally until heated through and bubbly.
  10. Just before serving, add the scallion and cilantro. Serve with your favorite tortilla chips!
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Six Spice Roast Chicken

March 20, 2014

I really enjoy roasting chickens. It makes your home smell wonderful, and then you can choose to serve it in so many ways. This one has a nice combination of spices to keep it flavorful. You can just serve it alongside potatoes and veggies; you can make soup or sandwiches; you can shred it and have it with a salad; or whatever you desire.

You will need:

  • 1 roasting chicken (6-8 lbs)
  • 2 t paprika
  • 1 t ground cumin
  • 1/2 t garlic powder
  • 1/2 t ground ginger
  • 1/4 t ground cinnamon
  • 1/4 t ground allspice
  • Salt + pepper, according to taste
  • 2 T olive oil
  • 1 t red wine vinegar

Then you will…

  1. Preheat your oven to 425 degrees.  Take out a roasting pan and have it at the ready.
  2. Remove any giblets from the chicken. Trim any areas where there is a significant excess of fat and/or skin such you around the neck.
  3. Place the chicken back side up in the roasting pan.
  4. Wash your hands.
  5. In a small bowl, combine the six spices (paprika, cumin, garlic, ginger, cinnamon and allspice). Mix in some salt and pepper according to your taste.
  6. Stir the olive oil and vinegar into the spice mixture.
  7. Spread the half of the spice mixture on the back of the chicken, being sure to get under the skin.
  8. Flip the chicken so the breast side is up. Spread the remaining half of the spice rub on the front of the chicken. Again, be sure to season under the skin.
  9. Bake for 30 minutes and then reduce the oven temperature to 350 degrees.
  10. Continue to roast the chicken until the internal temperature reaches 165 degrees. For a 6-8 pound chicken, this will be about another 90 to 120 minutes.
  11. Remember to baste the chicken with its juices periodically so the breasts don’t dry out.
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