|
|
|
|
|
Forum
-> Recipe Collection
smile
|
Fri, Jul 09 2021, 8:04 am
I have Cumin powder and cayenne pepper.
My question: what can I use each one for?
Which spice goes well to which dishes?
| |
|
Back to top |
0
|
PinkFridge
|
Fri, Jul 09 2021, 8:30 am
No time to post the recipe but I have a chicken recipe where I make a paste with wine vinegar and some spices including these, smear on chicken, toss the rest with sliced onions, and bake.
| |
|
Back to top |
0
|
SwissAlps
|
Fri, Jul 09 2021, 8:32 am
PinkFridge wrote: | No time to post the recipe but I have a chicken recipe where I make a paste with wine vinegar and some spices including these, smear on chicken, toss the rest with sliced onions, and bake. |
Please share when you have time. That sounds amazing!
| |
|
Back to top |
1
|
SwissAlps
|
Fri, Jul 09 2021, 8:34 am
smile wrote: | I have Cumin powder and cayenne pepper.
My question: what can I use each one for?
Which spice goes well to which dishes? |
Cumin goes in a lot of middle eastern style dishes. I don't use it a lot so can't really answer in what. Cayenne pepper you can add to anything that you want a little heat in.
| |
|
Back to top |
3
|
PinkFridge
|
Fri, Jul 09 2021, 12:51 pm
SwissAlps wrote: | Please share when you have time. That sounds amazing! |
It doesn't call for hot sauce, though I just put some hot sauce in a red pepper red onion tomato (I'll cut and add them tomorrow) salad.
Here you go:
1 1/2 tsp. oil
1 1/2 Tbsp. paprika
1 Tbsp. cumin
1 1/2 tsp. salt
1 1/4 tsp. black pepper
5 cloves garlic, finely chopped
2 1/2 Tbsp. white wine vinegar
2 large sweet onions, thickly sliced
1 chicken, cut up
2 red or yellow bell peppers, seeded and cut into chunks
1 lemon sliced
Preheat oven to 425. Oil a large roasting pan and set a side. In a small bowl combine oil through vinegar to make a paste. Toss onions with 2 Tbsp. of the paste. Rub chicken with remaining paste and place in pan, then cover with onions, peppers and lemon. Roast, basting occasionally with juices till tender, about 45 minutes.
I don't bother oiling the pan.
I use red wine vinegar, because that's what I have
I leave out the garlic and peppers, and the lemon because of people's tastes.
I cook for longer since my chicken's usually not fully defrosted.
If someone doesn't care for cumin, I use less and add onion powder, seasoned salt, etc.
| |
|
Back to top |
1
|
Chayalle
|
Fri, Jul 09 2021, 12:58 pm
My DD's Sephardic friend sprinkles cumin on chicken.
I use cayenne pepper in the chulent - gives it a wonderful kick. Go easy if you try this, start with a little and see how you like it. I also have a wonderful minute roast that I make with oil, wine, garlic, cinnamon, and cayenne pepper.
| |
|
Back to top |
1
|
SwissAlps
|
Fri, Jul 09 2021, 12:59 pm
PinkFridge wrote: | It doesn't call for hot sauce, though I just put some hot sauce in a red pepper red onion tomato (I'll cut and add them tomorrow) salad.
Here you go:
1 1/2 tsp. oil
1 1/2 Tbsp. paprika
1 Tbsp. cumin
1 1/2 tsp. salt
1 1/4 tsp. black pepper
5 cloves garlic, finely chopped
2 1/2 Tbsp. white wine vinegar
2 large sweet onions, thickly sliced
1 chicken, cut up
2 red or yellow bell peppers, seeded and cut into chunks
1 lemon sliced
Preheat oven to 425. Oil a large roasting pan and set a side. In a small bowl combine oil through vinegar to make a paste. Toss onions with 2 Tbsp. of the paste. Rub chicken with remaining paste and place in pan, then cover with onions, peppers and lemon. Roast, basting occasionally with juices till tender, about 45 minutes.
I don't bother oiling the pan.
I use red wine vinegar, because that's what I have
I leave out the garlic and peppers, and the lemon because of people's tastes.
I cook for longer since my chicken's usually not fully defrosted.
If someone doesn't care for cumin, I use less and add onion powder, seasoned salt, etc. |
Thank you!
| |
|
Back to top |
0
|
amother
Turquoise
|
Fri, Jul 09 2021, 1:05 pm
Moroccan carrots
peel and boil carrots until a bit tender, but not too soft.
slice into pieces
crushed (fresh) garlic
cumin
salt
squeeze a lemon (more to taste)
olive oil
and toss with fresh cilantro if you have
| |
|
Back to top |
1
|
Simple1
|
Fri, Jul 09 2021, 1:06 pm
Cayenne gives a hot kick. Start with a tiny pinch, as it could easily be too much, even if you like things hot.
Cumin gives a middle eastern sephardic touch when added to meat and different types of salads.
| |
|
Back to top |
1
|
Hashem_Yaazor
|
Fri, Jul 09 2021, 1:39 pm
I use cumin on roasted chicken, shnitzel, cholent, rice, etc
I don't really like spicy so my cayenne pepper is saved for kids to add to things they want to add heat to, including chicken soup...I do use it in taco meat or chili.
| |
|
Back to top |
0
|
etky
|
Sat, Jul 10 2021, 4:58 pm
Cumin is one of the spices I use most.
Not quite as ubiquitously as garlic, paprika and black pepper but almost.
Basically it goes in practically any dish I make that is Middle Eastern, Mexican or Indian style and in quite a few 'regular' meat dishes like schnitzel, cholent, chicken etc.
Cayenne I use sparingly. I prefer hot paprika which is not quite as hot and therefore I can use more liberally and add flavor to the dish as well.
Cayenne is good for when I just want some heat though.
| |
|
Back to top |
0
|
geemum
|
Sat, Jul 10 2021, 8:27 pm
I add cumin to roasted cauliflower and also to beef kebabs
| |
|
Back to top |
1
|
amother
Hunter
|
Sun, Jul 11 2021, 12:26 am
I use cumin in mashed avacado.
| |
|
Back to top |
0
|
Related Topics |
Replies |
Last Post |
|
|
Is cumin kitniyos?
|
5 |
Wed, Apr 17 2024, 12:55 pm |
|
|
Why is my pepper steak tough?
|
9 |
Sun, Mar 31 2024, 1:14 pm |
|
|
What is the difference between Chinese pepper steak and regu
|
0 |
Sun, Mar 31 2024, 10:43 am |
|
|
Pepper steak in cholent
|
2 |
Wed, Jan 24 2024, 5:34 pm |
|
|
Mini pepper infestation still a thing?
|
2 |
Fri, Dec 29 2023, 8:15 am |
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
| |
|
|
|
|
|