587 recipes for "cumin"
Pozole Chili

Pozole Chili

Apr 8, 2013

This chili takes the best flavours of a traditional Mexican soup of the same name and turns them into a hearty chili that sticks to your ribs and works great for leftovers. If you like it spicy, add extra jalapeños or use a spicier green salsa. Serve topped with sour cream, avocado and fresh cilantro. Stretch this chili even further by serving it over rice.

Mexican Tortilla Soup

Mexican Tortilla Soup

The light tomato broth in this soup is utterly delicious as is, but it really comes to life with the addition of creamy avocado, fragrant fresh cilantro, and crunchy radish slices and tortilla strips. Corn tortillas give this dish authentic Mexican flavour, but flour tortillas will work just as well if you have them on hand.

Tex-Mex Casserole With Monterey Jack

Tex-Mex Casserole With Monterey Jack

Nov 5, 2011

While Cubanelle peppers, zucchini and whole wheat tortillas are not traditional Tex-Mex ingredients, their flavours contribute to a new rendition of a classic.

Breaded Pork Chops with Spiced Potatoes and Carrots

Breaded Pork Chops with Spiced Potatoes and Carrots

Dinner

Fifteen minutes of hands-on time is all you need to prep this crowd-pleaser. Get the veggies in the oven first, as they take longer to cook than the pork. For even cooking, cut any larger chunks of carrot in half.

Honey-Lime Chicken With Roasted Spiced Cauliflower

Honey-Lime Chicken With Roasted Spiced Cauliflower

Feb 1, 2014

Chicken thighs aren't just affordable; they also happen to be incredibly juicy and tender. Plus, they make a tasty canvas on which to paint this sweet and sour honey-lime glaze. Serve with lime wedges and a lemony salad.
Cost: $3.30/serving

Tomatillo Salsa

Tomatillo Salsa

Aug 9, 2012

Their name makes them sound like they're mini-tomatoes, but tomatillos are actually relatives of the cape gooseberry. Look for fresh tomatillos in farmer's markets from late summer to early fall.

Roasted Eggplant Soup

Roasted Eggplant Soup

Jan 5, 2012

Puréed roasted vegetables garnished with yogurt and parsley make an irresistible bowl of soup.

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