Archive for the ‘Cumin’ Category

Beef and Beer Chili

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Recipe & picture courtesy of My Recipes

Serves 4

  • 1 1/2 cups chopped red onion (about 1 medium)
  • 1 cup chopped red bell pepper (about 1 small)
  • 8 ounces extralean ground beef
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 (19-ounce) can red kidney beans, drained
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 (14-ounce) can low-sodium beef broth
  • 1 (12-ounce) bottle beer (such as Budweiser)
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon fresh lime juice
  1. Combine first 4 ingredients in a large Dutch oven over medium-high heat.
  2. Cook 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar, and salt; cook 1 minute.
  3. Add oregano and next 4 ingredients (through beer) to pan; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cornmeal; cook 5 minutes. Stir in juice.

**Personal Review: No Review Yet**

Tex-Mex Lasagna

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Recipe & picture courtesy of My Recipes

Makes 4 servings

  • 3/4 cup bottled salsa
  • 1 1/2 teaspoons ground cumin
  • 1 (14.5-ounce) can no salt-added diced tomatoes
  • 1 (8-ounce) can no salt-added tomato sauce
  • Cooking spray
  • 6 precooked lasagna noodles (such as Barilla or Vigo)
  • 1 cup frozen whole-kernel corn, thawed
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
  • 1/4 cup chopped green onions
  1. Preheat oven to 450°.
  2. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

**Personal Review: No Review Yet**

Tex-Mex Chicken and Rice Casserole

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Recipe & picture courtesy of Better Homes & Gardens

Serves 6
Prep: 20 minutes
Bake: 25 minutes

  • 1/2 cup chopped onion (1 medium)
  • 1 tablespoon olive oil
  • 1 6.9-ounce package chicken-flavored rice and vermicelli mix
  • 1 14-ounce can chicken broth
  • 2 cups water
  • 2 cups chopped cooked chicken or turkey
  • 1 cup chopped seeded tomatoes (2 medium)
  • 3 tablespoons canned diced green chile peppers, drained
  • 1 teaspoon dried basil, crushed
  • 1-1/2 teaspoons chili powder
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese (2 ounces)
  1. In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
  2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.
  3. Bake, covered, in a 425 degree F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving.

**Personal Review: This came out great – I would add corn and black beans next time though.

Venison Chili

Recipe source unknown

Serves 6

  • 1/4 cup olive oil
  • 2 large onions, chopped
  • 1 cup chopped celery
  • 3 garlic cloves, minced
  • 3 lb venison burger
  • 1 qt tomatoes
  • 1 3/4 cup beef broth
  • 6 oz tomato paste
  • salt
  • 4 tsp cumin
  • 1 tbsp chili powder
  • 1 tsp cayenne pepper
  • 1/2 tsp oregano
  • 1/2 tsp allspice
  • 2 cans Mexican chili beans
  1. Heat oil. Cook onions, celery, and garlic over medium heat until vegetables are soft. Add burger, breaking meat up with a fork; cook until meat is done throughout.
  2. Add tomatoes and their liquid, beef broth, tomato paste, salt, cumin, chili powder, cayenne pepper, oregano, allspice. Cook over low heat for 1 hour.
  3. Add beans, heat through.

**Personal Review: No Review Yet**

Chip-Crusted Chicken Skewers


Recipe & picture courtesy of Rachael Ray

MAKES 20
Prep Time: 30 min (plus marinating)
Cook Time: 25 min

  • 1 cup plain yogurt
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 pounds skinless, boneless chicken breast, cut into sixty 1-inch cubes
  • 60 red seedless grapes (about 1/2 pound)
  • Two 5-ounce bags kettle-style potato chips
  1. In a large bowl, combine the yogurt, garlic, olive oil, lemon juice, cumin, salt and pepper. Add the chicken, cover and refrigerate for at least 4 hours.
  2. Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Thread twenty 6-inch skewers alternately with 3 chicken cubes and 3 grapes. Using a rolling pin, crush the chips in their bags. Transfer to a plate. Roll each skewer in the potato chips and place on the prepared baking sheets.
  3. Bake the kebabs, switching the pans halfway, until the chicken is cooked through, 20 to 25 minutes. Serve warm or at room temperature.

**Personal Review: No Review Yet**

Slow Cooker Chili

Recipe source unknown

Serves 12

Spice mixture

  • 3 tbsp favorite chili powder
  • 3 tbsp New Mexico-style or a medium to hot chili powder
  • 2 tsp cumin
  • 1 tbsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 tbsp brown sugar

Chili

  • 2 lbs beef sirloin or chuck, trimmed of fat
  • 1 large onion, peeled, chopped
  • 1 large green pepper, washed, cored, chopped
  • 2 tbsp canola oil, divided
  • 1 tsp crushed garlic
  • 2 cans (15 1/2 oz.) hot or mild chili beans
  • 1 can (28 oz) diced tomatoes with their liquid
  • 8 oz tomato sauce
  • 1 can (14 oz) less sodium beef broth
  1. In a small bowl, mix all the spice mixture ingredients; set aside.
  2. Place the beef in the freezer for 20 minutes before cutting into pieces.
  3. Meanwhile,, chop the onions and green pepper. In a large skillet, heat 1 tbsp of canola oil. Add the onions, and saute about 5-8 minutes. Add the green pepper and garlic, and continue cooking another 8 minutes. While the onions and green pepper cook, remove the meat from the freezer and dice it into small pieces.
  4. Place the onion mixture into a slow cooker. Add the remaining 1 tbsp of canola oil to the skillet and use medium-high heat. Working in batches if necessary, add the beef pieces to the skillet. Brown the meat on all sides. Sprinkle with a few tbsp of the spice mixture and toss to coat.
  5. Add the seasoned meat to the slow cooker. Stir in the beans, tomatoes, tomato sauce and half the beef broth and the remaining spice mixture. If the mixture seems to too thick, add more beef broth to desired consistency.
  6. Cover and cook on low for 6-8 hours or until meat is very tender. Taste and adjust seasonings as necessary. Serve topped with shredded cheese and sliced greens and with corn bread.

 **Personal Review: No Review Yet**

Turkey and White Bean Chili


Recipe & picture courtesy of Good Housekeeping

Total Time: 25 minutes
Makes 4 main-dish servings

  • 1 tablespoon(s) olive oil
  • 1 pound(s) ground turkey (93% lean)
  • 1 medium onion, chopped
  • 4 teaspoon(s) chili powder
  • 1 tablespoon(s) ground cumin
  • 1 can(s) (28-ounce) whole tomatoes in juice, chopped
  • 1 can(s) (15- to 19-ounce) white kidney beans (cannellini), rinsed and drained
  • 1/2 cup(s) plain nonfat yogurt 
  1. In 12-inch skillet, heat oil on medium-high until hot. Add turkey and 1/2 teaspoon salt, and cook 6 to 8 minutes or until turkey loses its pink color throughout, stirring to break it up with side of spoon. Add onion and cook 4 minutes. Stir in chili powder and cumin; cook 1 minute.
  2. Add tomatoes with their juice, beans, and 1/2 cup water; heat to boiling on high. Reduce heat to medium and cook, uncovered, 10 minutes, stirring occasionally. Ladle chili into serving bowls and top with a dollop of yogurt.

**Personal Review: No Review Yet**