Tag Archives: cumin

Mediterranean Chicken and Fruit

This is one of my Healthy January recipes!  Chicken, browned in olive oil, dried apricots and prunes, and couscous.  What a flavor-filled meal!  This was the second course to my Orange, Onion and Olive Salad.

Mediterranean Chicken and Fruit

  • olive oil
  • 2 boneless, skinless chicken breasts
  • salt
  • pepper
  • 1 cup dried apricots
  • 1 cup dried prunes
  • 15 ounces chicken broth
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 cup couscous

Cut each chicken breast into two or three pieces.  Place each piece in a ziploc bag.  Pound with a mallet until thin.  In a large skillet over medium high heat drizzle a little olive oil.  Season the chicken with salt and pepper and add to the skillet.  Cook until browned on both sides – about ten minutes.  In a large measuring cup whisk the chicken broth, cinnamon and cumin.  Pour over the chicken.  Add the dried fruits.  Allow to cook for a few minutes.  Add the cup of couscous to the skillet.  Stir well.  Remove from heat and cover.  Let sit five minutes.  Enjoy!


Spicy Turkey Chili

What to do with leftover turkey?  If it’s a damp, chilly evening like it is here in Kentucky tonight, turkey chili is the perfect solution.  Northern beans are cooked to perfection.  Then add cubes of cooked turkey, sauteed onions and garlic, sun dried tomatoes, fire roasted red and yellow peppers – red pepper flakes, cumin and a drizzle of olive oil!  A chunk of good bread and a bottle of wine are all that’s needed to make this meal complete!

Spicy Turkey Chili

  • 1 pound northern beans
  • salt
  • pepper
  • olive oil
  • 1 large sweet onion, chopped
  • 4 cloves garlic, finely chopped
  • 1/2 cup sun dried tomatoes, roughly chopped
  • 12 ounces fire roasted red and yellow peppers, roughly chopped
  • 2 cups cubed turkey
  • two pinches of red pepper flakes – more or less!
  • 1 tablespoon cumin

Rinse beans in a large pan.  Drain.  Add twice the amount of water as beans in the pan.  Bring to a boil, cover and simmer for a couple of hours.  Check beans every 20 minutes – stir and add additional water if needed.  When beans are soft and the soup is thick add salt and pepper to taste.  In a small skillet saute the onion and garlic in a little olive oil.  When the onions have softened add to beans.  Add remaining ingredients and stir.  Cover and let beans cook on low for 10 to 15 minutes or until all ingredients are hot and flavors incorporate.  Enjoy!

The Friday Night Special

A one-dish meal is always a good choice for Friday night.  I love to put a big dish in the oven, let the flavors marry, and create a special dinner – while giving me time to do a couple of chores – or write a blog!  Comfort was on the agenda again tonight.  Ritchey has worked especially hard this week – last night it was 10:30 when he walked through the door!  He needs to be pampered tonight.  Today has not been the rainy day of yesterday, but it was still damp and chilly – so I wanted to serve something with warmth and depth!  Sausage, pasta, beans, tomatoes and spices – oh, and cheese!  I can definitely build on that!

The green tomatoes give this dish a unique flavor – quite unlike a ripe tomato!

For Mother’s Day Linton, my son, gave me two journals – The Gourmet – one for each of us for our recipes, cooking notes, etc.  And when we are finished we will exchange them.  He is an excellent cook and I look forward to the day when he brings me his journal!

Friday Night Special

  • 1/2 pound sausage
  • 1 red onion, roughly chopped
  • 2 cloves garlic, chopped
  • 1/2 pound penne pasta, cooked to package directions
  • 1 – 15 ounce can petite diced tomatoes
  • 1 – 15 ounce can dark red kidney beans
  • 1/2 cup black pitted olives
  • 2 handfuls chili powder
  • 1 handful cumin
  • 1 tablespoon cinnamon
  • 1 teaspoon ground thyme
  • 2 light green or beginning to turn tomatoes, cored and chopped
  • 8 ounces fresh mozzarella, shredded
  • sour cream
  • guacamole

Preheat oven to 400 degrees.

In a small skillet brown sausage, breaking up into small pieces.  When brown add onion and saute five minutes.  Add garlic and saute another minute.  Remove from heat.

In a large bowl combine the sausage mixture, cooked pasta, canned tomatoes, kidney beans, black olives and spices.  Stir well to combine.  Add the green tomatoes and 2/3 of the mozzarella.  Mix well.

Pour into a large dish.  Top with remaining mozzarella.  Bake for 30 to 35 minutes.  After 15 minutes lay a sheet of foil over your dish.  Remove foil for the last five minutes.  Serve with a dollop of sour cream and homemade guacamole.  Enjoy!


Roasted Butternut Squash and Garlic Soup

Note by Phyllis Brown:  My brother-in-law brought me butternut squash Sunday!  The first thing I had to make was soup – it is so delicious!  And especially on a day like today – windy, rainy and cool!  I roast my butternut squash in the oven with garlic, olive oil, salt, pepper, sage and cumin – until it is so tender you can mash it with a fork!  Then add a little vegetable broth.  Top it with feta cheese and roasted pumpkin seeds – oh my!  Ritchey had worked so hard today – and he loved this soup from the first bite – to the very last!

Roasted Butternut Squash and Garlic Soup

  • 2 small butternut squash, peeled, seeded and cut into cubes
  • 5 cloves garlic, roughly chopped
  • salt
  • pepper
  • sage
  • cumin
  • olive oil
  • 18 ounces vegetable broth
  • feta cheese
  • roasted pumpkin seeds

Place butternut squash and garlic on a cookie sheet.  Sprinkle with salt, pepper, a good handful of dried sage and a handful of cumin.  Drizzle with olive oil.  With your hands mix together until squash is coated with olive oil and seasonings.  Bake in a 425 degree oven about 30 to 35 minutes – or until you can easily mash with a fork.  Mash garlic and squash.  Put into a large pan, add vegetable broth a little at a time until soup is of desired consistency – I prefer a thick soup – almost a bisque.  Use an immersion blender to puree.  Add additional broth if needed.  Serve topped with feta and roasted pumpkin seeds.  Enjoy!

Hummus and Pita Bread!

Dill and Sesame Hummus

  • 1 can chickpeas, drained
  • juice of 1/2 lemon – or a little more if you prefer!
  • 1 tablespoon sesame seeds
  • 2 garlic cloves, chopped
  • 1 tablespoon sesame oil
  • good pinch of cumin
  • salt
  • pepper
  • 1 teaspoon paprika
  • 1 tablespoon chopped dill

Add ingredients to a food processor and blend until smooth.  Taste and adjust if necessary.  Can be eaten at room temperature or chilled.  When ready to serve drizzle a little sesame oil on top.  Good with Pita Bread.  Enjoy!

Pita Bread  or Pocket Bread

My two loved to help make this when they were little!  Even though there are several steps, this is a very easy recipe!

  • 1 package active dry yeast
  • 1 1/3 cups warm water (105 to 115 degrees)
  • 1 tablespoon vegetable oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 3 to 4 cups all-purpose flour

In a large bowl dissolve yeast in warm water.  Stir in oil, sugar, salt and about 2 cups of flour.  Beat until smooth.  Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface and knead about ten minutes.  Place in greased bowl, turning until greased side is up.  Cover, let rise in warm place until double, about 1 hour – dough is ready if indention remains when touched.

Punch down dough and divide into 6 equal parts.  Shape into balls.  Cover, let rise 30 minutes.  Roll each ball into a six-inch circle., 1/8 inch thick on floured surface.  Place 2 circles in opposite corners of each of three ungreased cookie sheets.  Cover; let rise 30 minutes.

Heat oven to 450 degrees.  Bake until loaves are puffed and golden brown, about ten minutes.  Enjoy!