Articles with 'cumin'
Roasted Chicken with Sauteed Winter Vegetables
Preheat oven to 350°.
Butterfly the chicken. That means, take kitchen scissors and cut out the backbone/spine out, so the bird can lay flat in a baking pan. Here is a video that shows you how Butterfly a chicken:
Lay the chicken in the pan skin side up.
Season the chicken with sea salt, black pepper and cumin on both sides (top and bottom).
Roast the chicken 12-15 minutes per pound.
Take the chicken out of the oven and let it rest for 1/3 the roasting time.
Top with Rosemary Gravy.
Rosemary Gravy
- 1 tbsp. grass-fed butter
- 2 tsp. all purpose flour
- 1/4 tsp. dried rosemary chopped fine
- Fat drippings from roasting pan
Drain the fat from the bottom of the roasting pan and set aside.
In a small sauce pan sauté butter and flour creating a rue.
Slowly add in the juices and fat from the chicken roasting pan.
Add the chopped rosemary and cook until slightly thickened.
Sauteed Winter Vegetables
- 1/3 cup water
- 1 leek, washed and chopped (use both white and green)
- 2 carrots, cut into thick matchsticks
- 1/4 head cabbage, sliced into thin strips
- 2-3 kale leaves, sliced thin
- 2 tsp. organic olive oil
- A couple of pinches of Sea salt
Put water into a hot sauté pan and add leeks, carrots, cabbage and kale. Cover and steam 2-3 minutes. Uncover and let water evaporate. Drizzle with olive oil and sea salt. Toss in the pan and remove.
(1 votes, average: 5.00 out of 5)
Loading ...Sauteed Winter Vegetables
- 1/3 cup water
- 1 leek, washed and chopped (use both white and green)
- 2 carrots, cut into thick matchsticks
- ¼ head cabbage, sliced into thin strips
- 2-3 kale leaves, sliced thin
- 2 tsp. organic olive oil
- A couple of pinches of Sea salt
Put water into a hot sauté pan and add leeks, carrots, cabbage and kale. Cover and steam 2-3 minutes. Uncover and let water evaporate. Drizzle with olive oil and sea salt. Toss in the pan and remove.
(1 votes, average: 3.00 out of 5) Loading ...Baked Spicy Hot Wings with Blue Cheese Dressing
- 8-10 organic or pastured chicken wings (or 2 lbs.)
- 1/4 cup olive oil
- 2 tsp smoked paprika
- 1 & 1/2 tsp. cumin
- 3/4 tsp. sea salt
- 1 tsp. chili powder
- 1/4 tsp. cayenne pepper
- 1/8 tsp. freshly ground black pepper
Preheat oven to 375°
Cut off wing tips and save for stock. Break down chicken wings, at the joint, separating the small drum from the wing. You should get 16-20 pieces.
Combine olive oil, paprika, cumin, sea salt, chili powder, cayenne pepper and black pepper.
Rub chicken pieces with spicy sauce and marinate 20-25 minutes.
Place into a 9×12 baking pan and roast 45 minutes.
Serve with Blue Cheese Dressing
Blue Cheese Dressing
- 1/3 cup organic blue cheese, crumbled
- 1/4 cup organic or grass-fed buttermilk
- 1/4 cup organic or grass-fed sour cream
- 2 tsp. white wine vinegar
- Sea salt and black pepper to taste
- Pinch of smoked paprika
Combine all ingredients. Dust with a pinch of smoked paprika.
(13 votes, average: 3.38 out of 5) Loading ...Spiced Sweet Potato Soup
- 2 tbsp. grass-fed butter
- 1 onion, peeled and diced
- 3 large sweet potatoes, peeled and chopped
- 4 cups chicken stock (can use veggie stock)
- ½ tsp. cumin
- ¼ tsp. allspice
- ½ tsp. cinnamon
- Dash of nutmeg
- 1 tsp. sea salt
- Freshly ground black pepper
- 1 tbsp. fresh chives, minced
In a soup pot, sauté onion in butter 1-2 minutes. Add sweet potatoes, stock, cumin, allspice, cinnamon, nutmeg, and sea salt. Bring to a boil. Cover and reduce heat to medium and cook 10-12 minutes or until potatoes soften. With a slotted spoon, remove potatoes and onion and puree in a food processor or blender. Add back to the soup and adjust seasoning if needed. Finish with a dash of black pepper. Garnish with minced chives.
(4 votes, average: 4.50 out of 5) Loading ...Spicy Black Bean Soup with Polenta Croutons
- 1 tablespoon olive oil
- 1 large onion, peeled and diced
- 3 garlic cloves, peeled and minced
- 1½ teaspoon cumin
- 1 carrot, diced
- 2 celery stalks, diced
- 1 red bell pepper, seeded and diced
- 1 jalapeno pepper, seeded and diced
- 2 cups cooked black beans, or 2 cups rinsed and drained canned beans
- 4 cups veggie stock, chicken stock or water
- 1 tsp. Sea salt
- ¼ cup chopped fresh cilantro
Preparation:
- In a skillet, heat oil and sauté onion, garlic, and cumin 1 to 2 minutes.
- Add carrot, celery, bell pepper, jalapeno, black beans and chicken stock.
- Bring to a boil, add sea salt, cover, and simmer over medium-low heat for 10-15 minutes.
- Add cilantro to the soup at the end of cooking.
- Ladle soup into bowls and top with polenta croutons.
Polenta Croutons
- Pre-cooked polenta
- Coconut oil
- Sea salt
- Dice polenta into one-inch cubes and fry until lightly browned and crispy.
- Drain polenta croutons on paper towels to remove excess oil.
- Season the croutons with a pinch or two of sea salt.
Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!
(9 votes, average: 2.33 out of 5) Loading ...Grass Fed Beef Stew and Winter Vegetables
- ½ tbsp. olive oil
- 1 onion, peeled and chopped
- 4 garlic cloves, peeled and minced
- 1 small celeriac root, peeled and chopped
- 1 turnip, chopped
- 1 carrot, chopped
- 1 yukon gold potato, chopped
- ¾ pound grass-fed beef chuck, cubed
- Cumin
- Black pepper
- 2 bay leaves
- 4 cups beef stock (or water)
- 1 tsp. sea salt (and then season to taste)
- Parsley, minced
- In a soup pot, sauté onion and garlic 1-2 minutes on medium heat.
- Add celeriac, turnip, carrots and potato and continue cooking 2-3 minutes.
- Season the cubed meat with cumin, black pepper, and sea salt.
- In a separate frying pan heat small amount of oil and sauté cubed meat until lightly browned.
- Add the meat and the juices to the soup pot, plus bay leaves, beef stock and salt.
- Bring to a boil.
- Cover and reduce heat to low.
- Simmer 45 minutes to 1 hour.
- Garnish with parsley.
Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!
(2 votes, average: 4.00 out of 5) Loading ...Buffalo Chili
- 2 tbsp. olive oil
- 1 onion, peeled and diced
- ½ pound of ground buffalo meat
- 1½ tsp. cumin
- 1 tsp. sea salt
- ¼ tsp. black pepper
- 3 celery stalks, diced
- 2 garlic cloves, peeled and minced
- 1 red pepper, deseeded and diced
- 1 can pinto beans, rinsed
- 1 can Muir Glen Organic Tomatoes with Green Chiles
- Blue cheese, crumbled
Sauté onion in olive oil for 2-3 minutes. Add small pieces of ground buffalo meat to the pan and cook 1-2 minutes. Add cumin, sea salt, black pepper, celery, garlic, red pepper, pinto beans and tomatoes. Bring to a boil, cover and reduce flame to medium/low for 25 minutes. Garnish with crumbled blue cheese.
Yield: 4 Servings
Prep time: 10 minutes
Cook time: 30 minutes
Round Out the Meal: Corn bread
Kid Friendly: All meals are kid friendly! Get them involved and let them chop the red pepper with a butter knife.
Beer Pairing: Sam Adams Boston Lager
Want more? Get this and other recipes in Andrea’s Book:
Health Is Wealth – Make a Delicious Investment in You!
(4 votes, average: 4.50 out of 5) Loading ...Spicy Stewed Chicken with Turnips and Onions
- 1 whole chicken (pastured, naturally raised, organic) broken down (legs, thighs, wings)
- 1 tsp. each Sea salt and cumin
- ¼ tsp. each black pepper and smoked paprika
- 2 pinches cayenne pepper
- 1 tbsp. coconut oil or other oil
- 1 large onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 1 cup chicken stock
- 1 cup white wine
- 2 bay leaves
- ½ tsp. dried thyme
- 2 turnips, diced
- ¼ cup parsley, minced
- Combine sea salt, cumin, black pepper, smoked paprika and cayenne.
- Coat the chicken with seasoning.
- Saute chicken pieces in coconut oil until lightly browned on both sides
- Add onion, garlic and turnips, chicken stock, wine, bay leaves and thyme
- Bring ingredients to a boil
- Cover and reduce flame to medium low for 40-50 minutes or until liquid is reduced by half
- Garnish with minced parsley
(9 votes, average: 3.56 out of 5) Loading ...Stewed Lamb with Apricots
- 1 tbsp. olive oil
- ½ pound grass-fed lamb stew meat, diced
- 2 garlic cloves, peeled and minced
- 1 onion, peeled and diced
- 6-8 dried apricots, diced
- ¼ cup raisins
- ½ tsp. dried cinnamon
- 2 pinches nutmeg
- ½ tsp. cumin
- ½ tsp. sea salt
- 1½ cups stock (beef, lamb, chicken, etc.)
- 1 cup red wine
Saute lamb 2-3 minutes. Add garlic, onion, apricots, raisins, cinnamon, nutmeg, cumin, sea salt, stock and red wine. Bring all ingredients to a boil, then cover and cook on low heat 45 minutes to 1 hour.
(2 votes, average: 5.00 out of 5) Loading ...Tex Mex Chili
- 2 tbsp. olive oil
- ½ tsp. coriander
- ½ tsp. allspice
- 1 tsp. cumin
- 2 garlic cloves, peeled and minced
- 1 large onion, peeled and diced
- 8-10 ounces beef, diced (optional)
- 1 jalapeno pepper, deseeded and diced
- 2 tomatoes, seeds removed and diced
- 1 ear corn, kernels
- 1 cup kidney beans , cooked
- 1 cup black eyed peas, cooked
- ½ cup water or stock (chicken, beef or veggie)
- 1 tsp. sea salt
- Cheddar cheese (optional)
- Chives, minced
Saute coriander, allspice and cumin in oil for 1 minute. Add garlic and onion and sauté 2-3 minutes. Add beef and cook 1 minute. Add jalapeno pepper, tomatoes, corn, kidney beans, black eyed peas, water or stock and sea salt. Cover and bring to a boil. Reduce flame to medium and cook 25-30 minutes. Garnish with cheddar cheese and minced chives. Yield: 4 servings.
(1 votes, average: 5.00 out of 5) Loading ...
