Tag Archives: Cumin

Meet My Oven

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Meet my oven. He likes to incinerate things. Everything. Even when you set the thermostat to 25 degrees celsius.  Needless to say these pita chips did not end up on my dinner plate.

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Even though the chips were a big fail, the dip turned out to be a winner. After the success of my tostadas the other night, I felt like sticking with the Mexican theme. I tried a Black Bean Dip Recipe from Food.com. This would be great for entertaining because all the method involves is throwing the ingredients in the blender until mixture forms a light, creamy and very tasty dip. The jalapeno gives the dip a bit of spice and it tastes really nice with sour cream. I served my dip in a whole wheat pita pocket with tomato, cucumber, baby spinach leaves, sour cream and cheese. No doubt it would taste awesome with corn chips.

Mexican Black Bean Dip Recipe (adapted from Black Bean Dip Recipe from Food.com)

(yields 1.5 cups)

Ingredients

  • 1 can of black beans, drained and rinsed
  • 3t tomato paste
  • 2TBSP water
  • 1 clove garlic
  • 2t lime juice
  • 1/2t cumin
  • 1/8t cayenne pepper
  • 1 1/2TBSP jalapeno
  • salt to taste
  • Fresh coriander, to garnish (optional but very good)

Method

1. Place all ingredients apart from coriander in a food processor or blender and blend until smooth.
2. Scrape dip into a bowl and garnish with fresh coriander

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A Tasty Food Explosion

I enjoyed the Cannellini Feta Hummus I made at lunch so much, I had to incorporate it into my dinner last night too. It was another sunny Spring day and my legs were sore from hill intervals on the stationary bike this afternoon so I felt like something pretty light and fast to throw together. The picture looks like it was literally thrown together but it really did taste far more appetising than it looks, I swear!

15-Minute Greek Beef Salad Recipe

(serves 2)

Ingredients

Meat

  • 250g beef schnitzel
  • 1t ground coriander
  • 1/4t chilli powder
  • 1t ground cumin
  • 2t garlic, finely chopped

Salad

  • 4 large handfuls mixed greens
  • 1 punnet cherry tomatoes, halved
  • 2TBSP coriander, chopped finely
  • 1 spring onion, chopped finely
  • (I also used alfalfa sprouts I needed to use up)
  • 1/2 medium cucumber (I didn’t have any but it would’ve worked really well)

Dressing

  • 3TBSP Cannellini Feta Hummus
  • 1TBSP plain unsweetened yoghurt
  • 1tsp lemon juice
  • water to dilute to a pourable consistency if needed
  • 2TBSP sweet chilli sauce
  • freshly ground black pepper

Method

1. Slice beef into strips
2. Massage ground coriander, cumin, chilli & garlic into beef and set aside (I just put the meat back into the meat tray)
3. Place mixed greens on two plates and prepare tomatoes, coriander and chilli
4. Mix hummus dressing ingredients together in a small bowl until smooth, set aside
5. Heat a lug of olive oil over a medium-high heat in a fry pan
6. Fry meat until cooked then add remaining salad ingredients (tomato, coriander and spring onion), toss to combine
7. Place meat mixture on top of mixed greens and top with hummus dressing and sweet chilli sauce
8. Grind over black pepper

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