Cumin Recipes Easy

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CUMIN-ROASTED CARROTS



Cumin-Roasted Carrots image

Carrots make a super side-big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these fragrant, deeply spiced veggies. -Taylor Kiser, Brandon, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 12 servings.

Number Of Ingredients 8

2 tablespoons coriander seeds
2 tablespoons cumin seeds
3 pounds carrots, peeled and cut into 4x1/2-inch sticks
3 tablespoons coconut oil or butter, melted
8 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
Minced fresh cilantro, optional

Steps:

  • Preheat oven to 400°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed., Place carrots in a large bowl. Add melted coconut oil, garlic, salt, pepper and crushed spices, and toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly., Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway. Before serving, sprinkle with cilantro if desired.

Nutrition Facts : Calories 86 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 277mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges

CUMIN CHICKEN



Cumin Chicken image

This zesty chicken dish comes together in a flash, so it's perfect for those busy weeknights. But it's so saucy and delicious, it's certainly good enough for company! -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 teaspoons ground cumin, divided
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1 tablespoon canola oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup picante sauce
1/4 cup water
1 teaspoon reduced-sodium chicken bouillon granules

Steps:

  • Mix 1 teaspoon cumin, oregano and garlic salt; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides. , In a small bowl, mix picante sauce, water, bouillon and remaining cumin; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 8-12 minutes., Remove chicken from pan; keep warm. Bring sauce to a boil; cook, uncovered, until thickened, stirring occasionally, 3-4 minutes. Serve with chicken.

Nutrition Facts : Calories 170 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 377mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

CUMIN RICE AND BEANS



Cumin Rice and Beans image

When you're prepping a Tex-Mex feast, this classic combination is a must.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 25m

Number Of Ingredients 4

Coarse salt
1/2 teaspoon ground cumin
1 cup long-grain white rice
1 can (19 ounces) kidney beans, rinsed and drained

Steps:

  • In a medium saucepan with a tight-fitting lid, bring 1 1/2 cups salted water and cumin to a boil. Add rice; cover, and reduce to a simmer. Cook 15 minutes; remove pan from heat, and add beans. Cover, and let stand 1 minute. Fluff rice with a fork.

Nutrition Facts : Calories 117 g, Fiber 2 g, Protein 4 g

BLACK BEANS WITH CUMIN AND GARLIC



Black Beans with Cumin and Garlic image

This is a quick and delicious way to make black beans with a little zing. I served them for a dinner party and it was so easy to make them up in the afternoon and then let them heat in the crock pot on low until we were ready for dinner.

Provided by CarolAnn

Categories     Black Beans

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 (16 ounce) cans black beans
4 cloves garlic, minced
2 teaspoons ground cumin
3 tablespoons olive oil
1 cup chicken broth
1 1/2 teaspoons sea salt
3 tablespoons chopped cilantro (optional)

Steps:

  • Drain and rinse black beans.
  • In a medium saucepan, heat olive oil over medium heat and saute garlic and cumin until fragrant.
  • Add black beans, broth and salt.
  • Reduce heat to medium-low, stirring frequently until beans are heated through.
  • OR, after sauteeing the garlic and cumin, you can place everything in a crockpot on low heat for a couple of hours.
  • If desired, stir in the cilantro just prior to serving.

SPAGHETTI WITH GARLIC AND CUMIN



Spaghetti with Garlic and Cumin image

Provided by Robert Colombi

Categories     Garlic     Pasta     Vegetarian     Quick & Easy     Dinner     Winter     Bon Appétit     Paris     France     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 first-course servings

Number Of Ingredients 7

1/2 cup olive oil
1/2 cup chopped fresh Italian parsley
3 large garlic cloves, minced
1 tablespoon ground cumin
1/2 teaspoon dried crushed red pepper
12 ounces spaghetti
Freshly grated Parmesan cheese

Steps:

  • Mix first 5 ingredients in small bowl; set aside. Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain spaghetti, reserving 3/4 cup cooking liquid. Return pasta to pot. Add oil mixture and toss over medium heat to coat, about 1 minute, adding reserved cooking liquid by 1/4 cupfuls if dry. Season with salt and pepper. Sprinkle with Parmesan cheese and serve.

TAKE-OUT LENTIL SOUP WITH GARLIC AND CUMIN



Take-Out Lentil Soup With Garlic and Cumin image

Cuisines all over the world have some version of this warming, garlicky soup. It's the scent of cumin that makes this one Middle-Eastern at the heart. The soup is so fast and easy to make, and the ingredients are ones you are likely to already have in your pantry, so you'll find it the perfect solution to the eternal question: "What's for dinner?". From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon cumin
1 3/4 cups dried lentils
8 cups chicken stock
1 teaspoon salt
fresh ground black pepper
2 tablespoons fresh lemon juice
extra virgin olive oil, for drizzling

Steps:

  • Heat the olive oil in a large pot set over medium heat. Add the onion and garlic and cook for 6 minutes, until the onions become translucent. Add the cumin and continue to cook for another minute.
  • Add the lentils, stock, salt and pepper, and simmer for 30 minutes, or until the lentils have broken down. Add water if the soup needs thinning.
  • Stir in the lemon juice, taste, and reseason if necessary.
  • Ladle into soup bowls and drizzle with olive oil to serve.
  • Tip: There are many varieties of lentils: red, green, yellow, and black. Although green is the easiest to find, any variety works well in this soup.
  • Make ahead: This soup can be made up to 2 days ahead and kept covered in the refrigerator.

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