Cumin Salt Food

CUMIN SALT

Cumin Salt image

Easy with lots of flavor! This is great sprinkled on buttered corn on the cob, mixed in with sour cream for a dip, over salads, rice, potatoes, the list is endless! Adapted from Gourmet magazine(2006). Southwestern, Mexican, also Middle Eastern and African!

Provided by Sharon123

Categories Southwestern U.S.

Time 8m

Yield 3 tbls.

Number Of Ingredients 2

Ingredients

2 tablespoons cumin seeds, toasted and cooled
1 tablespoon coarse salt (Kosher)

Steps:

Toast cumin in a dry heavy skillet over moderate heat, stirring, until fragrant and a shade or two darker,1-3 minutes.
Grind cumin seeds in an electric grinder(or grind by hand in a mortar and pestle).
Transfer to a small bowl and stir in salt.
If using on corn, brush corn with butter or oil and sprinkle with cumin salt.

CUMIN SALT

Cumin Salt image

Make and share this Cumin Salt recipe from Food.com.

Provided by littlemafia

Categories < 15 Mins

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 teaspoon coarse salt
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder

Steps:

Mix all the ingredients.

Nutrition Facts : Calories 7.7, Fat 0.3, Sodium 2327.6, Carbohydrate 1.2, Fiber 0.3, Sugar 0.2, Protein 0.4

CUMIN GRILLED CHICKEN BREASTS

Cumin Grilled Chicken Breasts image

Provided by Ellie Krieger

Categories main-dish

Time 25m

Yield 4 servings (1 serving equals 5 ounces chicken breast)

Number Of Ingredients 6

Ingredients

Nonstick cooking spray
4 skinless boneless chicken breast halves (5 to 6 ounces each) pounded to 1/2-inch thickness
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil. Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side. Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired.
Excellent source of: Protein, Niacin, Vitamin B6, Phosphorus, Selenium

Nutrition Facts : Calories 170, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 80 milligrams, Sodium 360 milligrams, Protein 29 grams

CUMIN-RUBBED CHICKEN NOODLE SOUP

Cumin-Rubbed Chicken Noodle Soup image

This soup is easy on the wallet, and it lends itself to lots of substitutions: Try pearl couscous instead of noodles, or swap steak rub for the cumin.

Provided by Sunny Anderson

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper
1 tablespoon ground cumin
1 tablespoon extra-virgin olive oil
1 jalapeño pepper, chopped
1 cup frozen pearl onions, thawed and halved
1/4 cup sofrito
1 teaspoon roasted chicken soup base
8 ounces broad egg noodles
2 tablespoons chopped fresh cilantro

Steps:

Sprinkle the chicken generously all over with salt, pepper and the cumin. Let sit for 30 minutes at room temperature.
Heat the olive oil in a soup pot over medium-high heat. When the oil begins to swirl, add the chicken, skin-side down. Cook, undisturbed, until a peek beneath reveals a golden crust, about 5 minutes. Remove the chicken to a plate. (The goal here is to just get flavor and fat from the chicken, not cook it.)
Add the jalapeño, pearl onions and a pinch of salt to the pot. Cook, moving the veggies around, until they become golden in spots, about 4 minutes. Add the sofrito and soup base and bring to a bubble. Remove the skin from the chicken and discard. Add the chicken back to the pot and cook, stirring, for 5 minutes. Add 4 cups water and bring to a bubble again. Lower to a simmer and cook 15 minutes.
Add the noodles to the pot and cook until tender, about 3 minutes. Just before serving, add the cilantro and stir. Divide the soup among bowls, giving each a piece of chicken.

ROASTED KABOCHA SQUASH WITH CUMIN SALT

Roasted Kabocha Squash with Cumin Salt image

Provided by Peter Hoffman

Categories Side Thanksgiving Quick & Easy Spice Squash Fall Healthy Vegan Self Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients

1 teaspoon cumin seeds,toasted 1 minute in a dry skillet
1 bay leaf
1/4 teaspoon smoked paprika (pimenton) or regular paprika
2 teaspoons packed brown sugar
1 teaspoon sea salt
1 kabocha squash (about 2 1/2 pounds), partially peeled, seeded, cut into 1-inch chunks
1 tablespoon olive oil

Steps:

Heat oven to 375°F. Combine cumin seeds with bay leaf and paprika in a spice mill or clean coffee grinder and process briefly. Add sugar and salt and process to combine. Set aside. Toss squash with oil, then cumin mixture. Spread on 2 baking sheets and roast until tender, about 25 minutes.

CUMIN SALT

Cumin Salt image

This flavored salt, courtesy of chef and cookbook author Donna Hay, is great on lamb. The salt Donna uses contains no artificial additives and is a result of the evaporation of seawater.

Provided by Martha Stewart

Categories Food & Cooking

Yield Makes about 1/4 cup

Number Of Ingredients 2

Ingredients

1 tablespoon cumin
3 tablespoons Maldon salt

Steps:

Place cumin and salt in a spice grinder. Pulse to combine.

CUMIN SALT

Cumin Salt image

Categories Gourmet

Yield Makes enough For 12 ears of corn

Number Of Ingredients 5

Ingredients

2 tablespoons cumin seeds, toasted and cooled
1 tablespoon kosher salt
Butter or olive oil for brushing corn
Special Equipment
an electric coffee/spice grinder

Steps:

Grind cumin seeds in grinder, then transfer to a small bowl and stir in salt.
Brush cooked corn with butter or oil and sprinkle with cumin salt.

CUMIN-FLAVORED SALT

Cumin-Flavored Salt image

This easy-to-make cumin-flavored salt is traditionally served with Moroccan roast lamb, but it's good on just about everything, even fried eggs. It tastes best freshly made, but will keep for about a month in a closed container.

Provided by David Tanis

Categories condiments

Time 10m

Yield About 1/4 cup

Number Of Ingredients 4

Ingredients

1 teaspoon cumin seeds
1/4 cup medium-coarse or flaky sea salt
Pinch red pepper flakes (optional)
Pinch cayenne or hot paprika (optional)

Steps:

Toast cumin seeds in a dry skillet over medium-high heat until fragrant and lightly colored, about 1 minute. Grind very coarsely in a mortar or spice mill. Combine in a bowl with salt and stir together. Add red pepper flakes or cayenne, if using.

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