Tag Archives: cumin

Crock pot, Dinner, Kid Friendly, Mexican, Pork

Mexican Pork Stew (Crock Pot)

October 29, 2012 admin Leave a comment

This turns out a dish much like pork carnitas, but with a bit more juice so you can enjoy it as a stew. Serve it piping hot and enjoy !

8 servings
252 calories per serving

3 lb. pork loin
1 1/2 c salsa verde
1 3/4 c chicken broth
1 medium onion, thinly sliced
1 t ground cumin
Salt and pepper to taste
14.5 oz. can diced tomatoes, drained well
1/2 c chopped fresh cilantro, divided
1/2 c low fat sour cream

Trim meat and cut into 2 inch chunks and place in crock pot; sprinkle with salt and pepper. In a saucepan mix salsa, broth, onion, cumin, salt and pepper and bring to a boil then pour it into the crock pot. Add tomatoes and mix. Cover and cool 6-7 hours or until meat is very tender. Transfer meat to a bowl and keep warm. Pour the sauce an veggies into a skillet and cook for 15-20 minutes to thicken sauce. Add in pork and ¼ c cilantro and heat through. Garnish each dish with sour cream and cilantro.

To make this without a crock pot, preheat oven to 350 degrees and place pork, salsa, broth, onion, cumin, salt, pepper, tomatoes and ¼ c cilantro in a large baking dish. Cover tightly with foil and bake 2 ½ hours. Uncover and bake 15 minutes. Garnish with sour cream and cilantro.

Beef, Dinner, Mexican, Summer

Grilled Steaks with Chimichurri Sauce

June 25, 2012 admin Leave a comment

Chimichurri sauce is a great condiment – super low cal, but bursting with flavor. Served atop this already super savory steak, you can’t go wrong.

6 servings
322 calories per serving

Meat and rub:
3 boneless beef chuck flat iron steaks, ¾ inch thick – use sirloin steaks
1 t Kosher salt
½ t garlic powder
½ t ground cumin
½ t chili powder
½ t pepper
¼ t cayenne pepper

Sauce:
1 c cilantro leaves
1 c flat leaf parsley
¼ c white vinegar
3 cloves garlic, minced
½ t Kosher salt
½ t red pepper flakes
¼ c olive oil

Place meat on a baking pan. Mix together the meat rub spices and sprinkle on both sides of the meat then rub it in and cover with plastic and chill 1 hour.

Mix the chimichurri ingredients other than the oil in a blender or food processor then slowly add oil as mixture is blending. Heat grill and cook meat 5-6 minutes each side or until desired doneness. Serve with sauce.

Appetizers, Italian, Vegetables

Artichoke Dip

May 14, 2012 admin Leave a comment

This whips up in 5 minutes and is a great appetizer or snack. If you like artichokes, you will love this dip !

4 servings
41 calories per serving

8 oz canned artichoke hearts
2 clove garlic
1 t cumin
2 t olive oil
Salt and pepper to taste

Place the artichokes in a food processor with the garlic and cumin and oil. Process to a smooth paste then season with salt and pepper.

Serve with store bought or homemade pita chips.

Chicken, Dinner

Chicken Tikka Masala

April 22, 2012 admin Leave a comment

This is one of my daughter’s favorite dishes and she made it up for me the other night. My goodness, this has to be one of the best things I have EVER eaten. You can taste each individual spice and it’s like heaven on earth.

4 servings
403 calories per serving

Marinade:
1 c plain non fat yogurt
1 T lemon juice
2 t ground cumin
1 t cinnamon
2 t cayenne pepper
2 t black pepper
1 T ginger, minced
2 t salt
1 lb. boneless skinless chicken cut into bite size pieces

Sauce:
1 T butter
1 clove garlic, minced
1 jalapeno pepper, sliced and then cut the rounds in half
2 t ground cumin
1 ½ t coriander
¼ t cardamom
¼ t turmeric
2 t paprika
¼ t cayenne
2 t salt
4 oz. tomato paste mixed with 4 oz. water
1 c heavy cream
¼ c cilantro, chopped

Mix all the marinade ingredients except the chicken. Place chicken in a zip loc bag and add the yogurt mix. Mush it around to coat all the chicken and then refrigerate 1 hour to overnight. Preheat grill. Grill chicken in a grill basket 5-6 minutes or until done. (You can also broil 4 minute a side)

Melt butter and sauté garlic and jalapeno 1 minute then add all the spices, tomato paste mix and cream. Simmer 15 minutes to thicken. Add chicken and simmer 5 minutes to heat through. Garnish with cilantro.

Dinner, FiberGourmet, Fish, Mexican, Pasta

Shrimp and Pasta with Creamy Chipotle Sauce

April 16, 2012 admin Leave a comment

This creamy sauce has a nice little kick from the chipotle pepper – you can kick it up as much as you want ! All the ingredients here mix to perfection and you end up with a winner dinner.

Shrimp and Pasta with Creamy Chipotle Sauce

4 servings
371 calories per serving

10 oz. FiberGourmet fettucine noodles (regular or flavored)
1 T oil
1 small onion, peeled and chopped
2 garlic cloves, minced
1 small bell pepper, sliced
14.5 oz. can diced tomatoes, drained well
1 canned chipotle pepper, minced, plus 1 teaspoon adobo sauce from the can
1/2 t cumin
1 lb. peeled and cleaned shrimp
2 t lemon juice
1 1/2 c fat free half and half
1/4 c chopped cilantro
Salt and pepper to taste

Cook pasta according to package instructions. Heat oil in a large Dutch oven and sauté onion 4-5 minutes. Stir in the garlic, peppers, tomatoes and cumin and sauté another 4-5 minutes. Add chipotle, shrimp, lemon and half and half and cook 5 minutes or until shrimp are done. Add salt and pepper and cilantro. Stir in pasta and mix well.

Beef, Dinner, Kid Friendly, Mexican

No Fuss Ropa Vieja (Pressure Cooker)

March 12, 2012 admin Leave a comment

Not quite authentic, but a great no fuss alternative to the awesomely delicious dish named Ropa Vieja. Serve next to rice or use as a filling in flour tortillas. This has WOW taste, great texture and is so, so satisfying.

10 servings
271 calories per serving

1 c beef broth
1/4 c sherry vinegar
2 stalks celery, thinly sliced
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
15 oz. can diced tomatoes, undrained
1 T ground cumin
Salt and pepper to taste
3 lb. flank steak, trimmed of fat, each steak cut into thirds
1/2 c cilantro, chopped
10 flour tortillas, heated in oven or microwave

Place beef in pot. Mix broth, vinegar, celery, onion, pepper, tomatoes and spices and pour over the beef. Cover and 1 1/2 hours on high pressure. Let naturally cool down. Place meat on a large platter and let cool 10 minutes then using 2 forks, shred it well. Place it back in the pot with the cilantro and let sit 10 minutes. Serve with tortillas.

Dinner, Kid Friendly, Mexican, Pasta, Sides

Chili Cheese Macs

February 3, 2012 admin Leave a comment

This recipe transforms regular mac and cheese into a Mexican flavored side dish that is great next to a lean piece of chicken or fish.

4 servings
290 calories per serving

7.25 oz. boxed Mac and Cheese dinner
1 c canned kidney beans, rinsed and drained
1 c canned diced tomatoes, drained
1 t chili powder
1/2 t cumin
salt and pepper to taste

Make the mac and cheese according to the package instructions using margarine and skim milk. Add the rest of the ingredients and heat through.

Dinner, Kid Friendly, Mexican, Pork

Zesty Mexican Pork Chops

January 16, 2012 admin Leave a comment

Cheesy, spicy without being hot, cheesy, filling, – oh, and did I say ‘cheesy’? 🙂 I don’t know what is better in this meal, the perfectly spiced pork chops with the cheesy sauce or the cheesy rice ! Why don’t you decide 🙂

4 servings
390 calories per serving

1 lb. boneless pork chops
2 t chili powder
1 1/2 t ground cumin
Salt and pepper to taste
1 t oil
3/4 c white rice, uncooked
1 3/4 c water
1/2 c chunky salsa
3 oz. Velveeta 2 % cheese, cut into cubes
2 T chopped parsley

Sprinkle meat with cumin, chili powder, salt and pepper. Heat oil in a skillet and cook chops 5 minutes or just until browned on both sides. Remove to a plate and cover to keep warm. Add rice to skillet and cook 1 minute then add water and bring to a boil. Cover and simmer 16 minutes or until liquid is absorbed. Stir in half of the salsa and half of the cheese and place the chops on top. Simmer 5 minutes. Melt the rest of the salsa and cheese together with the parsley in the microwave for 30 seconds then pour over meat and serve.

Chicken, Lunch

Luncheon Chicken Salad

December 5, 2011 admin Leave a comment

Chicken salad served on a lettuce leaf and with pita wedges instead of on sandwich bread just makes it a whole different beast. And all the fresh flavors in this particular recipe renewed my love of chicken salad.

4 servings
382 calories per serving

2 c diced cooked chicken breast
1 1/4 c chopped seeded cucumber
1/2 c matchstick carrots
1/2 c sliced radishes
1/3 c chopped green onions
1/4 c light mayo
2 T chopped cilantro
1 t minced garlic
1/4 t ground cumin
Salt and pepper to taste
4 romaine lettuce leaves
4 6 inch whole wheat pitas, cut into 4 pieces each

Mix chicken, cucs, carrots, radishes and green onions. Whisk together mayo, cilantro, garlic, cumin, salt and pepper. Then mix that into the chicken and veggies. Place a lettuce leaf on each plate and top with 1 c chicken mixture. Serve with pita wedges.

Chicken, Crock pot, Dinner

Chicken Marrakesh (Crock Pot)

November 25, 2011 admin Leave a comment

I love being able to throw together a meal in the morning and not think about it again until it’s time to put it on the table. Chicken Marrakesh is a great dish with the subtle flavors of cuisine from Morocco.

8 servings
290 calories per serving

1 onion, diced
2 cloves garlic, minced
2 large carrots, peeled and sliced
2 large sweet potatoes, peeled and diced
15 oz. can chick peas, drained and rinsed
2 lb. boneless skinless chicken breasts cut into bite sized pieces
1 t ground cumin
1 t ground turmeric
1/4 t ground cinnamon
1 t black pepper
2 t parsley flakes
Salt to taste
14.5 oz. can diced tomatoes

Place the onion, garlic, carrots, sweet potatoes, chick peas, and chicken into a slow cooker. Stir herbs into tomatoes then pour tomatoes over and stir well. Cover and cook on high 5 hours or low 8-9 hours.