My Sweet Marie

Posts Tagged ‘cumin

I love to make up my spices in little jars, that way on any given day I can whip up a dish and know that the spices are all ready to go! When making dinner or planning one, I open my spice cabinet and think to myself “hmm what do I fee like today?” I see my Mexican spice or any other of my blends and plan from there. I know, not exactly scientific or well planned but hey that’s how I roll! Here’s an easy blend for you to whip up,  and feel free to mix it up a bit (get the pun there?), add more heat or less heat, more garlic for more tang, more chipotle for smoke etc. It’s all in what you like! Use this blend to make tacos, fajitas, burritos, etc.

Ingredients:

  • 2 tbsp. smoked paprika
  • 1 tbsp. cumin
  • 1 tbsp. sea salt
  • 1 tbsp. dried cilantro or coriander
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne (more if you want more heat)
  • 1/2 tsp chipotle powder (more if you want more smoke)

Blend all together and store in a jar with a tight fitting lid.  Use as a ‘taco seasoning in dips, tacos, fajitas etc.

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Recently I started a new job, the best part you ask? It’s part-time! I love it, I work with great people and I get all kinds of time to do the things I love. One of the things I love to do? Cooking and then there’s writing about cooking…I could go on! today I made a large batch of salsa and it tastes and smells amazing, can’t wait to dig in! Here’s how I did it!

Ingredients:

  •  5 lbs chopped tomatoes
  • 4 lbs chopped peaches
  • 2 .5 lbs chopped pears
  • 1 red pepper, finely chopped
  • 1 chopped red onion
  • 1 Spanish onion chopped
  • 4-6  jalapeño peppers, finely chopped; seeding is optional
  • 1 head finely chopped fresh cilantro
  • 4 limes zest and juice
  • 1/2 cup (50 ml) white vinegar
  • 1/2 cup (125 ml) liquid honey
  • 1 tsp cumin
  • 1/2 tsp ground chipotle chile powder

 

Directions:

  1. Prepare your jars, you’ll need 12 pints(500ml)
  2.  Wash, seed and coarsely chop tomatoes; drain off excess liquid; Blanch, peel, pit/core and chop peaches and pears.
  3. In a large stock pot, combine tomatoes, peaches, pears, red pepper, onion and jalapeño peppers. Bring to a boil. Add cilantro, lime zest and juice,  vinegar,spices and honey; boil gently 5 minutes.
  4.  Ladle salsa into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more salsa. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining salsa.
  5. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.  process –boil filled jars – 20 minutes.
  6.  When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. ( I cover my counter with a large heavy blanket and use to protect my counter and keep the jars warm longer). Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  7. After cooling check jar seals. Sealed discs curve downward and do not move when pressed.  Label and store jars in a cool, dark place. For best quality, use home canned foods within one year. Like it’ll last a year!!
  8. enjoy with nachos or over top chicken, or  use to make an awesome chicken taco salad! How will you use your salsa?

 

 

 

This rub is great for chicken or pork baked,broiled or grilled! I’m sure it can be used on lamb or beef as well, go crazy and experiment!

Ingredients:

  • 6 tbsps salt-free curry powder
  • 1-2 tbsp brown sugar
  • 1/4 tsp sea salt
  • 1 tbsp crushed red pepper or cayenne
  • 1 tbsp cumin
  • 1 tbsp ground coriander
  • 1 tbsp turmeric
  • 1 tbsp cinnamon
  • 1 tbsp ground ginger

Directions:

  1. combine all together in a glass jar and mix well. Keep for up to 6 months .
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