#ground cumin

Ingredients:

- 1/2 onion, sliced

- 2 cloves garlic, chopped

- 1/2 red jalapeño pepper, sliced (or a couple of Thai chilies)

- 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces

- 1 can (14 oz) coconut milk

- 2 cups chicken broth

- 1 tablespoon fish sauce

- 1 tablespoon lime juice

- 1 teaspoon grated ginger

- 1/4 teaspoon ground cumin

- Salt and pepper to taste

- Fresh cilantro leaves, chopped (optional)

1. *Heat Oil*: Heat oil in a large pot over medium heat.

2. *Cook Onion*: Add sliced onion and cook until tender, about 3-4 minutes.

3. *Add Garlic and Jalapeño*: Add chopped garlic and sliced jalapeño pepper. Cook for an additional minute.

4. *Add Chicken*: Add chicken to the pot and cook until browned, about 5-6 minutes.

5. *Add Coconut Milk and Chicken Broth*: Pour in coconut milk and chicken broth. Bring to a simmer.

6. *Add Fish Sauce, Lime Juice, Ginger, and Cumin*: Stir in fish sauce, lime juice, grated ginger, and ground cumin.

7. *Season*: Season with salt and pepper to taste.

8. *Serve*: Serve hot, garnished with chopped fresh cilantro leaves (if desired).

Both indulgently creamy and bright with citrus hints, this Lemony Hummus is my favourite thing to whip up, whether as an appetizer, or for a quick and tasty lunch, alongside warm Flatbreads. Happy Monday!

Ingredients (makes about 2 cups):

1 cup tinned chickpeas, rinsed and drained 

1/4 cup aquafaba (the liquid in the chickpea tin)

1 large garlic clove

a large lemon

1 1/2 heaped teaspoon tahini (sesame seed paste)

2 tablespoons good extra-virgin olive oil 

1/4 teaspoon ground cumin

1/4 teaspoon fleur de sel or sea salt flakes

¼ teaspoon freshly ground black pepper

1/4 teaspoon ground chilli

a few leaves freshly picked Garden Cilantro 

Place chickpeas and aquafaba in a food processor.

Peel and halve garlic clove, and add to the food processor as well.

Grate in the zest of half the lemon into the food processor, and the zest of the remaining half into a small plate or saucer. Set aside.

Thoroughly squeeze in the juice of the whole lemon, and add tahini and olive oil.

Sprinkle in ground cumin, fleur de sel, black pepper and ground chilli.

Process until beautifully smooth, scraping the sides with a spatula and processing again, if necessary.

Spoon Hummus in serving bowl, garnish with reserved lemon zest and Cilantro and drizzle with olive oil.

Makes: ~3 quarts

Ingredients

3 Tbsp vegetable oil

2 carrots, peeled and cut into rounds

1 green bell pepper, diced

1 red bell pepper, diced

1 small yellow onion, chopped (~ 1 cup)

3 garlic clove, minced

2 cup long-grain rice, rinsed and drained

2 Tbsp tomato paste

2 1/2 cup chicken broth

1 can (10 oz) fire roasted diced tomato with diced chilies

8 oz tomato sauce

1 Tbsp chili powder

1 tsp Kosher salt

3/4 tsp ground cumin

1/2 tsp dried oregano

Instructions

1. In a large saucepan over medium heat, heat oil. Add carrots, bell peppers, onion, and garlic. Cook, stirring frequently, until onions have become translucent, about 5 minutes.

2. Add rice and tomato paste. Cook, stirring, until grains are toasted, 2 to 3 minutes.

3. Pour in broth, diced tomatoes, and tomato sauce. Season with chili powder, salt, cumin, and oregano.

4. Bring to a boil. Cover and reduce heat to low. Simmer until rice is cooked through and liquid is absorbed, stirring occasionally, about 17 minutes.

Beef Empanadas

10 servings

This is a tasty treat and convenient to have on hand.  An empanada is a Spanish pastry.  The fillings can consist of beef, cheese, vegetables and other ingredients.  It has a crust that is folded over the filling and then is either baked or fried.  It has a semi-circular shape.

Ingredients

Crust:

2 ½ cups flour

½ teaspoon salt

1 stick unsalted butter

1 egg

1/3 cup cold water

 Filling:

1 large russet potato, peeled and diced into ¼ inch size

2 tablespoons of vegetable oil

3/4 pounds of ground beef

1/2 medium onion, minced

4-5 baby carrots, minced

1 rib of celery, minced

2 teaspoons of cloves of garlic, minced

2 teaspoons chili powder

1 tablespoon ground cumin

1 teaspoon ground cinnamon

½ cup of peas

¾ cup beef broth

½ teaspoon salt

1 egg, beaten

Directions

Put the flour and salt in a food processor and pulse briefly to mix them up.  Cut the butter in half lengthwise and then cut the halves in half lengthwise.  Then slice the butter in ¼ inch slices so you end up with ¼ inch cubes of butter.  Put the butter in the food processor along with the egg and cold water.  Process until the pastry is mixed.  Take the pastry out of the food processor and shape into a ball.  Place plastic wrap tightly around the pastry and refrigerate. Let the dough rest for about 30 minutes or more.

Fill a medium sauce pan with water and bring it to boiling.  Place the diced potato in it and cook for a few minutes until it is tender. Drain the potatoes.

Place oil into a large pan.  Add the ground beef, minced onions, minced carrots and minced celery.  Then add the cooked potatoes.  Once the beef is browned and the vegetables are tender add the minced garlic.

Add the seasonings and the beef broth.  Briefly cook them.  Finally add the peas and simmer until the liquid has been absorbed and everything has been well mixed.  Season the mixture with salt.

Take the dough out of the fridge and cut into 10 pieces that weigh about 2.1 ounces to 2.2 ounces.  Roll out the dough into 7 inch circles on a lightly floured surface.  The dough will be very thin. 

Preheat the oven to 375° and make sure there is a rack in the center of the oven

Place a heaping 1/3 cup of the meat mixture onto one side of the circles.  Using a pastry brush wet the edges of the crust with the beaten egg.  Fold the dough in half and crimp closed either with a fork or fold the crust edges and firmly press them down.