Ww Cumin Scented Oven Fries Food

CUMIN SCENTED OVEN-BAKED RIBS WITH SWEET AND TANGY BBQ SAUCE

Steps:

• For the ribs: Preheat the oven to 275 degrees F.
• Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet.
• In a small mixing bowl, combine the sugar, paprika, salt, chile powder, cumin, garlic powder and cinnamon. Reserve 1 tablespoon of the rub and set aside.
• Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rub it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. Once the ribs are tender, carefully pour off 1/2 cup of the accumulated juices into a bowl and reserve. Keep the ribs wrapped in the foil to keep warm.
• For the sauce: In a small saucepan, combine the tomato puree, molasses, vinegar, Worcestershire sauce, reserved rub and the garlic. Add 1/2 cup of the reserved cooking juices and bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and coats the back of a spoon, about 10 minutes.
• Preheat a grill pan over high heat. Just before serving, slather the ribs with the tangy BBQ sauce and char them on the grill pan, basting them with the sauce and turning as they char up. (If you don't have a grill pan, you can slather them with sauce and stick them under the broiler to char.) Serve the ribs with extra BBQ sauce on the side.

WW CUMIN-SCENTED OVEN FRIES

Steps:

• Preheat the oven to 450 degrees F, lightly spray a baking pan with nonstick spray.
• Combine the potatoes and olive oil in one bowl.
• Combine the cumin, garlic powder, paprika, salt, cayenne, and cinnamon in another bowl.
• Sprinkle the spice mixture over the potatoes and toss well.
• Arrange the potatoes in a single layer on the pan.
• Bake 20 minutes, then turn the potatoes, and bake until crisp and cooked through, 8-10 minutes longer.
• For a little extra crispness, finish cooking the fries under the broiler.

SPICY CUMIN FRIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line 2 rimmed baking sheets with foil, then divide the fries between them. Bake, tossing once or twice, until crisp and golden brown, 30 to 45 minutes. Transfer to a large bowl.
• Place the chiles in a bowl, cover with a plate and shake to release the seeds. Fish out the chiles, leaving the seeds behind.
• Heat the vegetable oil in a large skillet over medium heat. Add the cumin seeds, peppercorns, chopped chiles and 1 teaspoon salt and cook, stirring, until toasted, 2 to 3 minutes. Stir in the scallions and remove from the heat.
• Toss the fries with the spiced oil and season with salt. Remove and discard any large chile pieces.

CUMIN SPICED OVEN FRIES

Steps:

• Preheat oven to 450°F.
• Spray baking sheet with cooking spray.
• Slice potatoes into 12 wedges each.
• Place all the potatoes into a large bowl.
• Sprinkle salt, pepper, and cumin over potatoes, drizzle oil over seasonings and toss the potatoes until all are coated.
• Spread potatoes onto baking sheet in a single layer.
• Bake for 10, remove from oven and turn.
• Place back into oven and cook for 10 more minutes, then turn again.
• Return to oven and continue cooking until golden brown -- probably 5 - 10 more minutes.
• Each serving size is 12 wedges.