#cumin brown

[womenofwrestlingfashion]

Blair Crop Top ($188) & Blair Maxi Skirt ($238) in Cumin Brown from Michael Costello x Revolve

[fattributes]

Instant Pot Mujadara

[askwhatsforlunch]

Spicy Bean and Tomato Soup (Vegan)

I love when Soup Season begins, on these early Autumn rainy and chilly days when a steamy bowl of something hearty feels like hug! (To be fair, I also love when Salad Season begins on the first warm days of Spring; but that's another story!...) This Spicy Bean and Tomato Soup definitely warms you from within, and it is tasty as, too!

Ingredients (serves 3):

2 tablespoons olive oil

1/2 red Bell Pepper, rinsed

1/2 green Bell Pepper, rinsed

1/2 teaspoon ground chilli or Cayenne Pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/2 red onion

1 large garlic clove, minced

a small bunch Garden Parsley

1 tin red kidney beans (about 1 cup)

1/2 cup Garden Cherry Tomatoes, rinsed

1 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

1 cup Whole Peeled Tomatoes 

2 cups water

1/2 tablespoon demerara sugar

In a large pot over medium-high heat, heat olive oil.

Seed and dice Bell Pepper halves, and stir into the pot. Cook, a couple of minutes.

Add ground chilli, cumin and cinnamon, and fry, a couple of minutes more.

Peel and finely chop red onion, and stir into the pot, along with garlic. Cook, another minute.

Finely chop Garden Parsley, and stir half into the pot.

Drain red kidney beans, rinse under cold water, and drain thoroughly again. Stir into the pot, coating in spices and herbs.

Halve Cherry Tomatoes, and add them to the pot. Cook, a couple of minutes.

Season with coarse sea salt and black pepper.

Roughly chop Whole Peeled Tomatoes, and stir into the pot, along with their juice. Cook, about 3 minutes more.

Stir in water and bring to the boil.

Once boiling, reduce heat to low, and simmer, one hour.

Just before serving, stir in demerara sugar until completely dissolved.

Serve Spicy Bean and Tomato Soup hot, sprinkled with reserved chopped Parsley.

[barstoolblues]

homemade pappardelle pasta with carrot hazelnut cream sauce

[fieriframes]

[Cajun seasoning, chili powder, cayenne pepper, cumin, chipotle powder, pepper, salt, a little bit of brown sugar.]

[got-eggs]

i am slow cooking the most delicious of concoctions in the kitchen rn

(my tags are so long lol whole half ass recipe down there)

[mourning-again-in-america]

you love to see it folks

[churchofthecomet]

when i was in high school i would frequently pour a bunch of frozen peas in a mug and eat them still frozen. i didn't have an eating disorder or anything i just REALLY liked frozen peas.

anyway if you wanted to get a similar nutritional profile as the right-hand meal, you could make aloo matar instead. it will require more effort but taste way better.

the bigger point here is: if you're eating like 1500-2000 calories in a day, there's no reason to shoot for 300-cal meals. that's 5 or 6+ meals per day. 300 cals is a snack, or part of a meal. not an entire breakfast, lunch, or dinner.

what the fuck is the second meal..yeah i'm def eating the crackers and candy if you're giving me plain white bread sorry

[woodenmooseroller]

Rajma Chawal, Red Kidney Beans Curry, from SharMissCooking

Prep Time: 15 minutes

Cook Time: At minimum 30 minutes

Total Time: At minimum 45 minutes

Ingredients

Rajma chawal

Rajma (red kidney beans). 1 cup raw beans or 2 cans

1 large red onion

1 tablespoon ginger garlic paste

2 green chilies for heat (grated or crushed). Adjust to preference

1 cup crushed can tomato or 2 large tomatoes

1 tablespoon of ghee or butter (at the end to drizzle)

Fresh coriander

1 teaspoon cumin seeds

1/2 teaspoon turmeric

2 teaspoon coriander powder

1/2 teaspoon cumin powder

1 teaspoon kashmiri chili powder

1/2 teaspoon garam masala

Salt to taste

Pinch of hing (asafoetida). Optional

1 teaspoon dried fenugreek leaves. Optional

1 tablespoon cream. Optional

Pickled onions

Thin slices of onion

Lemon juice

Chili powder

Instructions

I. If using raw beans, rinse them and soak in water for at least 8 hours or overnight. They will swell up. When they can be easily broken apart they are ready. Rinse again.

2. Boil the rajma. Around 80 minutes on a stovetop or 30-40 minutes in a pressure cooker.

Add soaked rajma to a pot and add four cups of water. Add 1 teaspoon of salt, 2 bay leaves, and 1 black cardamom (all spices optional in this step).

Boil at medium-low, covered, for 80 minutes. Beans should break apart easily when done. Remove the pot from the heat.

3. Dice the onion into small cubes. Save a section of the onion for garnishing later.

4. Chop the coriander into small pieces.

5. Heat a saucepan on medium-high heat. Once hot, add 2 tablespoons of oil. Once the oil is hot, add the cumin seeds. Let the seeds brown, then add the diced onion. Fry the onion until it is golden brown. Add a pinch of salt to remove moisture. Cook for 7-8 minutes.

6. Add ginger garlic paste and fry until raw aroma of garlic disappears. Add the grated chilies.

7. Add the tomato puree. Add the coriander powder, hing, chili powder, cumin powder, and turmeric. Mix well and fry until the liquid evaporates and the oil has separated.

8. Add salt and a splash of water to cook for longer. Around 3-4 minutes later when the oil is separating again, add the rajma.

9. Stir and push on the rajma with a utensil to mash the beans a little. If the gravy is too thick, add some hot water.

10. Cover the pot and cook for 10 minutes. Stir occasionally.

11. Make the pickled onions. Take the saved section from earlier and cut it into long thin pieces. Mix the onions in a bowl with a squeeze of lemon and a pinch chili powder.

12. Take the bay leaves out of the rajma. Adjust salt as needed. Add finishing spices of garam masala, fennugreek leaves, coriander, and cream (if desired). Mix.

13. Cover and let simmer for another 5 minutes. Turn off the heat and add a squeeze of lemon juice. Garnish with coriander.

14. Serve with rice, pickled onions, and plain yogurt. Drizzle with butter or ghee.

Jeera Rice, from SharMissCooking

Prep Time: 30 Minutes

Cook Time: 35 minutes

Total Time: 65 minutes

Ingredients

2 cups basmati rice

1 tablespoon ghee, butter, or oil

1 1/2 teaspoon cumin seeds.

2 star anise

1 1/2 teaspoon salt

1 teaspoon sugar

Chopped coriander

Instructions

1. Rinse the basmati rice. Soak it for 30 minutes in a bowl then drain.

2. Heat a pan. Add the ghee. Once hot, add the cumin and star anise, mix lightly. Once the cumin is lightly brown, add the rice to the pan.

3. Fry for 2 minutes until the ghee is incorporated into the rice.

4. Cook the rice in a rice cooker or pan. Add salt and sugar to the water. If using a pan, add 4 cups of water and simmer for 20 minutes. Then switch off the heat and leave it for 10 minutes.

5. Once the rice is done cooking, add some coriander and mix well. Serve.

[erickking]

Smoked Recipe - Smoked Pig Roast

Smoked Pig Roast. The ultimate barbecue experience is this Smoked Pig Roast. The rub adds flavor and tenderness to the meat as it is slowly smoked to perfection. This dish is ideal for any outdoor gathering and is sure to please.

[kiarahartman]

Vegetables - Cowboy Candy Candied Jalapenos Cowboy candy is made by simmering fresh jalapenos with brown sugar, herbs, and spices.

[askwhatsforlunch]

Tuna Rum Pilaf

Last night’s episodes of Death in Paradise were served with a generous side of this delicious and fragrant Tuna Rum Pilaf and it’s so good, I might suggest to Catherine to add it to her menu!

Ingredients (serves 4 to 6):

2 tablespoons olive oil

1 teaspoon Graines à Roussir

1 small onion

1 thumb-sized piece fresh ginger

1  large garlic clove, minced

½ tablespoon Colombo spices

¼ teaspoon Red Chili Flakes

½ large red bell pepper

1 ½ cup long grain rice

1 teaspoon coarse sea salt

1 lime

1/3 cup Ginger and Lime Rum 

3 cups water

3 tablespoons pure cane sugar

120 grams/4 ounces tinned tuna (kept in water)

Heat a large, deep, nonstick skillet over medium-high heat. Add olive oil. Add Graines à Roussir  and fry, a minute.

Peel and finely chop onion, and add to the skillet. Cook, 2 minutes.

Peel and finely chop ginger. Stir into the skillet, and fry, 1 minute more.

Stir in minced garlic, Colombo spices and Red Chili Flakes. Cook, a couple of minutes more. Chop red bell pepper, and stir into the oil an spices. Cook, a couple of minutes.

Then, stir in the rice, coating well into the oil and spices, until translucent. Season with coarse sea salt.

Once the rice is well-coated and translucent, thoroughly squeeze in the juice of the lime. Add half of the Ginger and Lime Rum; then, the water, and give a good stir. Bring to the boil, then reduce heat to low. Cover with a lid, and simmer, about 20 to 25 minutes, until all liquid has been absorbed.

Stir in cane sugar, cook, a few minutes more.

Finally, thoroughly drain tuna, and flake it into the skillet. Stir in remaining Ginger and Lime Rum.

Serve Tuna Rum Pilaf hot.

*GIF not mine

[calliehall]

Smoked Recipe - Smoked Pig Roast

Smoked Pig Roast. The ultimate barbecue experience is this Smoked Pig Roast. The rub adds flavor and tenderness to the meat as it is slowly smoked to perfection. This dish is ideal for any outdoor gathering and is sure to please.

[fieriframes]

[Brown sugar, garlic, onion powder, cayenne, nutmeg, chipotle. Chipotle. Dash seasoning, cumin, magic seasoning, salt, pepper, ginger.]

[dorianhunt]

Sweet Tart Recipe - Peach and Spiced Cumin with Rum Tarts

These Peach and Spiced Cumin with Rum Tarts are a delectable and one-of-a-kind dessert that are ideal for any occasion. Sweet peaches, warm spices, and a hint of rum combine to create a flavor that is both comforting and sophisticated. The puff pastry gives the tarts a light and flaky texture that will impress your guests.

[sneakyguacamole]

Spice-Crusted Ham with Brown Sugar Glaze

Via Bon Appetit. Ham glaze ¾ cup (packed; 150 g) dark brown sugar ⅓ cup fresh orange juice ¼ cup honey Kosher salt Pork and assembly 1 7–8-lb. bone-in ham half (not spiral cut) 4½ tsp. cumin seeds 4½ tsp. fennel seeds 2 tsp. smoked paprika Freshly ground pepper Ham glaze: Cook ¾ cup dark brown sugar, ⅓ cup fresh orange juice, ¼ cup honey, and a pinch of kosher salt in a small saucepan…