Articles with 'cumin'


Bean & Buffalo Chili

 

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  • 2 tbsp. olive oil
  • 1 large onion, peeled and diced
  • 8 oz ground buffalo meat
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 4 garlic cloves peeled and minced
  • 2 tsp. cumin powder
  • 1 tsp. dried oregano
  • 1 tsp. chili powder
  • 1 & 1/2 cups kidney beans, cooked (if using canned beans, rinse the beans)
  • 1 can diced tomatoes, 15 oz.
  • 2 tsp. sea salt
  • ¼ cup of parsley, minced

In a deep pan or medium sized soup pot, sauté onion 1-2 minutes. Add ground buffalo meat. With a large spoon, chop the buffalo meat into bite sized pieces as it cooks. Add carrots, celery, garlic, and spices and cook 5-7 minutes. Add cooked beans and tomatoes, cover and cook 15-20 minutes. Adjust seasoning if needed. Garnish with fresh parsley.

(1 votes, average: 5.00 out of 5)
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Roasted Chicken with Sauteed Winter Vegetables

 

  • 1 pastured broiler chicken, 3-4 pounds
  • Sea Salt
  • Black Pepper
  • Cumin

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.

 

(2 votes, average: 5.00 out of 5)
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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.

(2 votes, average: 4.00 out of 5)
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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.

(25 votes, average: 3.36 out of 5)
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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.

(5 votes, average: 4.60 out of 5)
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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:

  1. In a skillet, heat oil and sauté onion, garlic, and cumin 1 to 2 minutes.
  2. Add carrot, celery, bell pepper, jalapeno, black beans and chicken stock.
  3. Bring to a boil, add sea salt, cover, and simmer over medium-low heat for 10-15 minutes.
  4. Add cilantro to the soup at the end of cooking.
  5. Ladle soup into bowls and top with polenta croutons.

Polenta Croutons

  • Pre-cooked polenta
  • Coconut oil
  • Sea salt
  1. Dice polenta into one-inch cubes and fry until lightly browned and crispy.
  2. Drain polenta croutons on paper towels to remove excess oil.
  3. 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!

(10 votes, average: 2.50 out of 5)
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Grass Fed Beef Stew and Winter Vegetables

 

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  • 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 cup red or white wine
  • 1 tsp. sea salt (and then season to taste)
  • Parsley, minced
  1. In a soup pot, sauté onion and garlic 1-2 minutes on medium heat.
  2. Season the cubed meat with cumin, black pepper, and sea salt.
  3. In a separate frying pan heat small amount of oil and sauté cubed meat until lightly browned.
  4. Add the meat and the juices to the soup pot, plus bay leaves, beef stock, wine and salt.
  5. Bring to a boil.
  6. Cover and reduce heat to low.
  7. Simmer 35-40 minutes.
  8. Add celeriac root, turnip, carrots and potato and continue cooking 25-30 minutes.
  9. 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)
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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)
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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


  1. Combine sea salt, cumin, black pepper, smoked paprika and cayenne.
  2. Coat the chicken with seasoning.
  3. Saute chicken pieces in coconut oil until lightly browned on both sides
  4. Add onion, garlic and turnips, chicken stock, wine, bay leaves and thyme
  5. Bring ingredients to a boil
  6. Cover and reduce flame to medium low for 40-50 minutes or until liquid is reduced by half
  7. Garnish with minced parsley
(12 votes, average: 3.58 out of 5)
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Stewed Lamb with Apricots

 

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  • 1 tbsp. olive oil
  • ½ pound grass-fed lamb stew meat, diced
  • 2 garlic cloves, peeled and minced
  • 1 large onion, peeled and diced
  • 6-8 dried apricots, diced
  • 2 carrots, chopped
  • 1 red potato, cubed
  • ¼ cup raisins
  • ½ tsp. dried cinnamon
  • 2 pinches nutmeg
  • ½ tsp. cumin
  • ½ tsp. sea salt
  • 2 cups stock (beef, lamb, chicken, etc.)
  • 2 cups red wine
  • 1 red pepper, seeded and sliced thin
  • Parsley

Season lamb with salt, pepper and cumin and sauté 2-3 minutes.  Add garlic, onion, carrots, potatoes, 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. Add sliced peppers during the last 5 minutes of cooking. Garnish with parsley.

(2 votes, average: 5.00 out of 5)
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