Vanilla Cumin. Mexican vanilla bean base ice cream with ground cumin. A sweet creamy vanilla at the front and then the light savory cumin towards the end. Quite a pleasant flavor to be honest. Flavor Cred 🤤: Nick
4 hours ago129
Although this #POST is a little #LATE , #CHEF#MAX is still hitting you up with those #HOT#FRESH#RECIPES . #LAST#WEEK , we made #CREAMY#SPICY#CHICKEN in the #CROCKPOT . Watch my #STORY later #TODAY for another #RIVETING#EPISODE . Tell your #PLUMBER about my #SHOW .
2 lbs chicken breast (preferably not frozen)
1 cup sour cream
1/2 cup chicken stock
1 – 14 oz can diced tomatoes and green chilies
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1: Heat the crockpot on low. Combine the sour cream, chicken stock, and diced chilies in the crockpot and mix until consistent.
2: Combine all spices. Add to the crockpot and mix until consistent.
3: Add the chicken, covering with the creamy mixture. Cook on low for six hours.
4: Remove the chicken from the crockpot and shred with two forks. Add back to the crockpot and stir. Serve over a bed of brown rice or quinoa, or cauliflower rice if you’re on that #cut .
Mungbean and mushroom curry for lunch today!
Perfect warming dish with #tumeric#cumin#paprika to strengthen the immune system and fight off those nasty winter bugs 😷
#mealprep to keep me going for the rest of the week!
This coconut basil chicken curry is an incredibly fragrant coconut milk based curry.
It's very quick and so full of flavor.
One of the things I lived about curries is that they are so varied and adaptable- from soupy to thick and creamy, from mild to fiery and in different colors yellow, red, brown and all.
This is one of my favorites, a yellow curry in a coconut milk based with plenty of fresh basil. The flavors were so subtle yet blended perfectly. This chicken curry comes together in about 15-20 minutes.
Super easy to make, even if you are too busy.
Trust me, if you are fan of curry in any way, shape or form, you need to try this!! It will definitely become one of your favorites! .
300-400 gms chicken breast boneless, cut into small cubes
1 onion, finely chopped
4-5 cloves garlic, minced
2 red chillies, chopped
1 tbsp curry powder
1/2 tsp chilli powder
1/2 tsp tumeric powder
1/2 tsp cumin powder
1 tbsp olive oil
Salt to taste
1/4 cup fresh basil leaves, chopped
500 gms coconut milk
1/4 cup water
Add the chicken to a small bowl and add curry powder, salt, tumeric, chili powder and cumin powder.
Toss the chicken well and set aside.
In a large skillet, heat olive oil over medium high heat.
Add onions, red chillies and garlic and saute for a minute.
Add chicken and cook for 5-6 minutes just until the chicken is tender and starts to brown.
Add water and coconut milk to the skillet.
Bring to a boil, then turn the heat to medium and cook for another 4-5 minutes.
Add salt and basil and mix well.
Stir completely and remove from the heat.
Serve warm over rice.
Home-made palestinian maftoul (couscous) cooked with chicken and served with spicy tomato sauce and squash..
المفتول الفلسطيني .
This Cold weather comfort food is a traditional staple food in Palestine, typically made and served in occasions and holidays. Although maftoul is considered as a special type of couscous but its made from different ingredients and it also has a different shape. Maftoul is an Arabic word means to roll or to twist, which is exactly describing the used method to make maftoul by hand rolling bulgur with wheat flour. The taste is absolutely exquisite .
Making Maftoul was the only thing that I didn't learn from my mother but thanks to my mother in law for providing us with our yearly need of it . Usually she makes it then steam it once and after that dry it by spreading the grains on clean cloth in a closed room . When I bring it home I place it in the freezer.
Cooking dried maftoul is extremely easy . Toast the maftoul along with a finely chopped onion in olive oil -Add the broth (chicken or meat), on a ratio of 2 parts broth to one part maftoul, for about 15 minutes. -Season with cumin ,black pepper, some salt and allspice.
At the time of serving top the maftoul with yakhni made of onion wings and chickpeas cooked in broth with adding cumin.
What to top maftoul with is really different from city to city and village to village... Us we add just cooked onion with chickpeas stew. Others add vegetables to the onion chickpeas stew and others add tomato juice or paste with a hint of chili flakes.
Todays maftoul is topped off with a yakhni (stew) made of squash of two types, onions, chickpeas, tomato juice and hot chili sauce (shatta)