Cumin Recipes

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Chicken Breasts with Creole Sauce
6 chicken breasts, skinned and boned
1/4 cup oil
2 tablespoons lemon juice
1/2 teaspoon Spice Barn Paprika
1/2 cup celery, chopped
1/2 cup green onions, sliced
1 clove garlic, minced
1/2 cup green pepper, chopped
2 tablespoons oil
1 cup water
16 ounce can tomatoes, undrained
6 ounce can tomato paste
1 tablespoon sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco Sauce
1/2 teaspoon Spice Barn Ground Cumin

Combine oil, juice, and paprika and brush over chicken.  Broil or grill chicken basting oil mixture.  Make sauce:  Sauté vegetables in 2 tablespoons oil.  Add all remaining ingredients; simmer 10 minutes.  To serve:  place chicken on plate and spoon Creole sauce over.  Garnish with green onions.

French Fries with Cumin Ketchup
1/2 cup ketchup
1 teaspoon Spice Barn Ground Cumin
1 teaspoon balsamic vinegar or red wine vinegar
2 teaspoons salt
2 teaspoons Spice Barn Chili Powder
French Fries

Combine ketchup, cumin and vinegar in bowl.  Combine salt and chili powder in another dish.  Cover both and let stand at room temperature while preparing French fries.  Place potatoes in basket lined with paper towels.  Sprinkle with chili salt and serve with cumin ketchup.

Spicy Chicken Salad
1/2 cup olive oil
1/3 cup lime juice
2 teaspoons Spice Barn Chili Powder
2 teaspoons chopped garlic
1 teaspoon Spice Barn Ground Cumin
4 cups cooked chicken, diced
1 red bell pepper, chopped
3/4 cup chopped onion
3/4 cup cilantro, chopped
1 tablespoon chopped jalapeno
4 cups romaine lettuce
2 tomatoes, cut in wedges

Whisk first 5 ingredients to blend; mix in chicken, bell pepper, onion, cilantro, and jalapeno.   Season with salt and pepper to taste.  Add lettuce to chicken salad and toss.  Garnish with tomato wedges.  Note: May be used as a sandwich filling.

Grilled Corn with Spicy Herb Butter
1/2 cup unsalted butter, softened
1/2 tablespoon garlic, chopped
1 cup fresh basil, coarsely chopped
1/2 teaspoon Spice Barn Ground Cumin
1/2 teaspoon Spice Barn Ground Black Pepper
1/4 teaspoon Spice Barn Premium Chili Powder
12 ears of corn, husks removed and halved
24 bamboo skewers

Rinse corn and drain well.  Mix butter, garlic, basil, cumin, black pepper, and chili powder in container.  Cook ears of corn for two minutes, covered, in boiling water.  Or, brush skewered ears of corn with vegetable oil, place on the edge of the hottest part of the grill, cook slowly for 10 minutes.  Place two halves corn on a serving plate, brush each half with 1/2 tablespoon butter mixture.  Serve.

Pineapple Salsa
1 fresh pineapple, cored and diced
3 green onions, chopped
2 jalapeno peppers, seeded and diced
2 tablespoons fresh cilantro
2 tablespoons lime juice
1 teaspoon salt
1/2 teaspoon Spice Barn Ground Cumin

Combine all ingredients; cover and chill.

30 ounces canned chickpeas, rinsed and drained
3 cloves garlic
1/2 cup roasted red bell peppers, drained
1/2 cup tahini
1/4 cup water
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon Spice Barn Ground Cumin
1/4 teaspoon ground red pepper
1/3 cup lime juice

Process all ingredients in food processor until smooth.  Add additional lime juice to make desired consistency, if needed.  Cover and chill until ready to serve.

Cumin Butter
1/4 cup melted butter
1/4 teaspoon Spice Barn Ground Cumin

Blend cumin with melted butter.  Perfect for corn on the cob!