SKILLET GREENS WITH CUMIN AND TOMATOES
Provided by Molly Stevens
Categories Side Sauté Vegetarian Kid-Friendly Low Cal High Fiber Kale Spinach Spring Low Cholesterol Mustard Greens Party Potluck Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Heat oil in large nonstick skillet over medium heat. Add garlic and cumin; stir 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing until coated with oil. Cook until tender, 1 to 6 minutes. Add tomatoes and sauté until heated through, about 2 minutes. Season to taste with salt and pepper and serve.
MIXED GREENS WITH GARLIC, CUMIN AND PAPRIKA
Provided by Food Network
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Discard any inedible parts of the greens, such as kale stems and tough ribs. Plunge the leaves into boiling salted water and cook until tender, 5 to 7 minutes. Drain, then chop into small pieces.
- Pound the garlic with 1/2 teaspoon salt in a mortar until you have a rough paste, then work in the parsley and cilantro and pound them briefly to release their flavors. Add the paprika and cumin. (If you do not have a mortar and pestle, chop the garlic with the parsley and cilantro, then add the spices.)
- Warm the oil in a wide skillet over medium heat with the garlicherb mixture. As soon as it releases its flavor, when the oil has heated, add the greens. Cook, stirring frequently, until any extra moisture has evaporated. Taste for salt. Pile into a dish and garnish with the olives, lemon, and tomato wedges.
SALMON AND GREENS WITH CUMIN DRESSING
Steps:
- Heat the oil in a heavy skillet over medium-high heat. Sprinkle the salmon fillets with cumin, salt and pepper and place in the hot pan. Sear on one side for 3 minutes, and then carefully flip and continue to cook until they are just cooked through, 3 to 5 minutes more. Keep warm while you prepare the Greens with Cumin Dressing.
- Serve with the freshly dressed greens on the side.
- Put the shallots in a small glass bowl and add the vinegar, cumin, mustard, honey, salt and pepper and whisk well to combine. Slowly add the oil and whisk until smooth. Toss some of the dressing with the greens, cilantro and tomatoes and serve immediately. Store any extra dressing in an airtight jar in the refrigerator.
GREEN BEANS WITH ROASTED TOMATOES AND CUMIN
Make and share this Green Beans With Roasted Tomatoes and Cumin recipe from Food.com.
Provided by FloridaGrl
Categories Onions
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Place onion and garlic on a baking sheet coated with cooking spray. Place tomato halves, cut side up over onion. Combine thyme,cumin,salt, black pepper, and red pepper and sprinkle over tomatoes. Lightly coat vegetables with cooking spray. Bake at 375F for 40 minutes or until onions are browned and tomatoes are tender. Cool.
- Place mixture in a food processor and pulse 6 times until mixture is slightly chunky. Stir in vinegar.
- Cook beans in boiling water in a medium saucepan for 7 minutes or until just tender. Drain. Return to pan, and toss with olive oil. Add tomato mixture, and cook for 2 minutes or until throughly heated.
- Serving size: 3/4 cup.
Nutrition Facts : Calories 76.4, Fat 2.1, SaturatedFat 0.3, Sodium 156.8, Carbohydrate 14, Fiber 4.6, Sugar 5.3, Protein 2.8
ARIZONA SKILLET DINNER
Another meatless one dish meal that is easy and tasty...Serve with a tossed salad for a complete meal!
Provided by CookinwithGas
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a dutch oven, cook the macaroni per the pkg; drain and set aside.
- In a large skillet, heat the oil on med-high; add the onion, green pepper, garlic, chili powder and cumin.
- Saute 5 min or until tender; then add the kidney beans, corn and tomatoes (with liquid).
- Bring this mixture to a boil, then immediately reduce heat to low and simmer, stirring often, for 15 minutes.
- Then add this mixture to the cooked and drained macaroni and toss well, to combine.
- Either serve directly from the dutch oven or from a nice serving bowl with the monterey jack cheese sprinkled over it.
Nutrition Facts : Calories 593, Fat 16, SaturatedFat 5.5, Cholesterol 18.4, Sodium 592.5, Carbohydrate 91.1, Fiber 14.4, Sugar 11.4, Protein 26.7
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