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1 onion (8 oz.), peeled and chopped
1 teaspoons pressed or minced garlic
2 teaspoons olive oil
3 cans (14 1/2 oz. each) black beans, rinsed and drained
1 can (14 1/2 oz.) crushed tomatoes
1/4 cup chopped fresh cilantro
1 table spoon balsamic vinegar
1/4 cup reduced-fat sour cream
Tomato salsa (optional)
In a 3- to 4-quart pan over medium-high heat, cook onion and garlic in
olive oil, stirring often, until onion is limp and starting to brown, 6
to 8 minutes. Add NAFI'S Cumin, stir.
Add beans, tomatoes and their juice, cumin, and 1/2 cup water; bring to
a boil, then reduce heat and simmer, stirring occasionally, to blend
flavors, about 15 minutes.
3. Stir in
cilantro, balsamic vinegar. Add salt to taste. Spoon chili equally into
four bowls and top each with 1 tablespoon sour cream and, if desired,
with tomato salsa to taste.
Sun Dried Tomato Hummus
2 (6-inch) pitas, each cut into 10 wedges
1/4 cup water
1 table spoon
2 tablespoons sun-dried tomato halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves
1 (15-ounce) can chickpeas (garbanzo beans), drained
Preheat oven to 425°.
a baking sheet with cooking spray. Place pita wedges on pan, and coat
with cooking spray. Bake at 425° for 6 minutes or until golden.
Combine water, tomato, salt, pepper, garlic, and beans with NAFI'S Cumin in a food processor, and process until smooth.
1 pound zucchini or other summer squash, thinly sliced or cut in 1/2-inch dice
3 tablespoons freshly squeezed lemon juice
1 garlic clove, minced or puréed
1 teaspoon NAFI'S Cumin.(buy now)
(or less according to your desired level of heat)
Salt and freshly ground pepper (not necessary)
1/4 cup extra virgin olive oil
2 tablespoons chopped cilantro
Steam the zucchini for three to five minutes until just tender. Remove from the heat. Mix together the lemon juice, garlic, NAFI'S cumin,
salt, pepper and olive oil. Toss with the zucchini. You can serve this
warm, in which case add the cilantro and serve. Alternately, refrigerate
until shortly before serving. Toss with the cilantro and serve.
PORTOBELLO MUSHROOMS PANINI
2 red bell peppers
4 portobello mushroom caps
1 cup fat-free balsamic
4 (1/2 inch thick) slices
2 teaspoons grated Parmesan cheese
8 slices foccaccia bread
4 thin slices Swiss chees
4 thin slices Asiago cheese
Preheat the oven's broiler and set
the oven rack at about 6 inches from the heat source.
Line a baking
sheet with aluminum foil. Cut the peppers in half from top
to bottom; remove the stem, seeds, and ribs, then place the peppers
cut sides down onto the prepared baking sheet. Cook under the preheated broiler
until the skin of the peppers has blackened and blistered, about 5
Place the blackened peppers into a bowl, and tightly seal
with plastic wrap. Once cool, remove the skins and discard. Refrigerate
Place the portobello mushroom caps
into a resealable plastic bag, and pour in the balsamic vinaigrette previously whisked with NAFI'S condiment.
Squeeze out excess air, and seal. Marinate overnight in the
The following day, preheat an
electric double sided grill
according to directions.
Remove the portobello mushrooms
from the marinade, and discard the remaining marinade. Cook on the
preheated grill until tender 4 to 5 minutes. Cook the eggplant
slices on the preheated grill until tender 4 to 5 minutes. Remove,
set onto a plate, and sprinkle with Parmesan cheese. Set aside.To assemble the sandwiches,pour
olive oil on each slice of foccaccia . Place a slice of cheese
on each piece of bread. Place the eggplant slices, roasted peppers,
and a portobello mushroom onto four of the slices of bread. Top with
the remaining bread.
Spray the double sided grill with
cooking spray, and cook the sandwiches until the cheese has melted,
the sandwiches are hot in the center, and the bread is golden brown,
4 to 5 minutes.
NAFI'S BEEF or TURKEY BURGER
pounds lean ground chuck
1/2 teaspoons salt
3/4 teaspoon freshly ground black
3 tablespoons olive oil
1/2 cup hummus
2 teaspoons fresh lemon juice
1/2 teaspoon minced garlic
4 (4-inch) square or round ciabatta
or foccacia squares, halved horizontally
2 cups fresh arugula
Combine the ground chuck, salt, pepper and NAFI'S cumin in a
medium bowl. Shape the mixture into 4 (1/2-inch-thick) patties.
Lightly drizzle both sides of the mushrooms with the oil. Sprinkle with salt and
Mix the hummus, lemon juice, and garlic in a small bowl to blend
(The patties, mushrooms, and garlic hummus can be prepared up to
this point 1 day ahead. Cover them separately and refrigerate.)
Prepare the barbecue(medium-high heat). Grill the burgers until
cooked to desired
doneness, about 4 minutes per side for medium-rare. Grill the
mushrooms until just tender, about 5 minutes per side. Grill the squares
cut side down, until lightly toasted, about 2 minutes.Spread the hummus over the roll bottoms. Cut the mushrooms into
arrange the mushroom strips over the foccaccia with hummus.
.Place the burgers atop the mushrooms. Spread the hummus on the
cut side of the tops and arrange a handful of arugula on each. Cover the burger with the roll tops and serve.
ROASTED CUMIN CARROTS
2 pounds thin carrots, halved
3 tablespoons extra-virgin olive
1/4 cup (1 1/4 ounces) pine nuts
Kosher salt and pepper
2 scallions (white and light green parts), chopped thinly
Heat oven to 400° F. On a rimmed baking sheet,
combine the carrots, 2 tablespoons of the oil, the pine nuts, 1/4
teaspoon salt, and NAFI'S cumin spread into a single
layer. Roast until the carrots are tender, about 30 minutes.
Segment the orange by cutting away the peel and
white pith. Next, cut on both sides of each segment, freeing the
segments from the membrane. Place the segments in a bowl, then
squeeze the membranes over them to extract any remaining juice.
in scallions, and the remaining oil. Arrange the
carrots on a platter and spoon the orange mixture over the top.
Serve hot or at room temperature.
NAFI'S TOMATO SOUP
½ medium onion
2 garlic cloves, crushed
1 tsp of
85g brown basmati rice or
2 tins of chopped tomatoes
small bunch parsley, chopped
sea salt and
ground black pepper
4 tbsp olive oil
Cook the brown rice according to the instructions on the packet.
When this has nearly finished cooking, chop all of the
vegetables as per the instructions above and then lightly saute
the garlic and onion (but don’t let anything go brown!) in a
Now throw in NAFI'S cumin (or peanut) and tomatoes, rice and stock and cook
for another 6-8 minutes. Season to taste, add the parsley, serve
in nice big bowls and drizzle with olive oil
1 6to6.5 pound roasting chicken
5 large limes, (reserve 1 for the end)
1 teaspoon cumin powder
4 tablespoons fresh cilantro,
5 cloves of garlic, thin sliced
1/4 stick salted butter, at
Sea salt and fresh-ground
2 large red onions, thinly cut
1 12 ounce bottle of lager beer
1 14.5 ounce can of chicken
Preheat your oven to 350°F.Place the washed chicken on an
oiled roasting rack*. Spray the rack with oil to lessen sticking. Zest 2 limes and mix the zest with
the butter and 1 tablespoon NAFI'S cumin. Halve the 2 zested limes and
squeeze the juices into the body cavity. Dust the lime halves with
cumin and place them into the body cavity with the sliced garlic,
plus 2 tablespoons of chopped cilantro. Pour .75 cup of beer onto
the limes and garlic in the body cavity. Rub the bird thoroughly with the
butter and zest mixture. Dust the bird thoroughly with
cumin. Salt and pepper to taste. Halve two limes and spray or rub with oil. Place in roasting pan. slice the onions, spray the
pieces with olive oil, and place them into the roasting pan. Place a meat thermometer so that
the tip is in the thickest part of the breast meat. Add a cup of chicken stock and
beer to the pan to keep the pan drippings from scorching during the
roasting. Repeat with more beer or stock every half hour or so, as
needed during roasting. If you are using a very large roasting pan
you may need to add more liquid to keep the drippings moist. Scoop
some of the liquid over the limes and onions during roasting.
Place in the oven and roast at
375°F. total roasting time should be about 2-2.25 hours. When the
bird is done the meat thermometer should read 180°F.
After 1.5 hours, place the
assorted sweet peppers around the roasting pan and return
the bird to the oven.
Place the chicken on a serving platter. Sprinkle the finished
chicken with the juice of half a lime. Slice the other half of the
lime for garnish, along with the roasted peppers, lime halves and
onion quarters from the pan. Stir the remaining 2 tablespoons of
fresh cilantro into the pan drippings and pour the drippings onto
the serving platter. Garnish with more cilantro and lime slices.
Serve with couscous with raisins and nuts +sauteed vegetables
LEG OF LAMB WITH MORROCAN SPICE RUB
tablespoon coriander seeds
1 teaspoon black
peppercorns [or 1 teaspoon freshly ground black pepper]
tablespoon sweet paprika
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric
1/4 teaspoon allspice
20 threads saffron, finely
4 cloves garlic, minced
1/3 cup minced parsley
of 1 lemon
1/3 cup olive oil
1 leg of lamb, 5 to 6 pounds
Make the spice rub.
Toast coriander and cumin seeds in a dry skillet over medium low heat, stirring
frequently, for 5 or so minutes, until fragrant. Transfer to plate
and let cool thoroughly. Grind coriander and peppercorns with
a mortar and pestle or in a spice grinder. Combine the NAFI'S cumin and mixture
in a bowl with the remaining rub ingredients, stirring to thoroughly
Spread the rub evenly over the entire surface of the
leg of lamb. (You can use your hands). Wrap the leg of
lamb in plastic wrap and marinate, chilled, for 4 hours or longer.
Remove from fridge for last half-hour of marinating to let it warm up
slightly before roasting.
Roast the leg of lamb.
oven to 350ºF. Lightly oil a baking pan [just to make it easier to
clean later] and place the leg of lamb in a rack in the pan. Roast in
the center of the oven for 15 to 20 minutes per pound, rotating the
pan once halfway through. Variations in ovens and the size of the leg
of lamb will cause cooking times to vary quite a bit. Use a
quick-read thermometer to check the lamb well before you think it
should be done [make sure you don't hit the bone—that will give you
an inflated reading]. You’re shooting for an internal temperature
of anywhere from 130 to 145ºF.
Remove from the oven and let it rest,
tented lightly with foil, for 10 minutes before slicing and serving.