Tag Archive: Cumin


Middle Eastern Chicken Kebabs

grilled-chicken-kebabs

Courtesy of  Once Upon a Chef, Jenn Segal

 

 

Servings: 4-6
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes, plus 8 hours to marinate

Ingredients

  • 1 cup plain whole milk Greek yogurt
  • 2 tablespoons olive oil
  • 2 teaspoons paprika
  • 1/2 teaspoon cumin
  • 1/8 teaspoon cinnamon
  • 1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don’t like heat)
  • Zest from one lemon
  • 2 tablespoons freshly squeezed lemon juice, from one lemon
  • 1-3/4 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 garlic cloves, minced
  • 2-1/2 pounds boneless skinless chicken thighs (or 2 pounds boneless skinless chicken breasts), trimmed of any excess fat and cut into large bite-sized pieces
  • 1 large red onion, cut into wedges
  • Vegetable oil, for greasing the grill

Instructions

  1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.

 

 

  1. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions. Be sure not to cram the skewers. (Note: You’ll need between 6-8 skewers.) Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.

 

  1. Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally, 10 to 15 minutes. Transfer the skewers to a platter and serve.

Nutrition Information

  • Per serving (6 servings)
  • Calories:350
  • Fat:15g
  • Saturated fat:3g
  • Carbohydrates:6g
  • Sugar:3g
  • Fiber:1g
  • Protein:41g
  • Sodium:871mg
  • Cholesterol:186mg
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Chile Verde

  • Makes: 6 servings
  • Serving Size: 2 tortillas and 1 cup pork mixture each
  • Carb Grams Per Serving: 32

Ingredients

  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds boneless pork shoulder roast
  • Nonstick cooking spray
  • 1 tablespoon olive oil
  • 1 pound fresh tomatillos, husks removed and chopped (about 4 cups)
  • 1 cup chopped onion
  • 3 teaspoons finely shredded lime peel, divided
  • 2 tablespoons lime juice
  • 4 cloves garlic, minced
  • 3/4 cup chopped yellow or red sweet pepper
  • 12 6 – inches corn tortillas
  • 2 tablespoons snipped fresh cilantro
  • Purchased green salsa (optional)
  • Lime wedges (optional)

Directions

  1. In a small bowl, combine cumin, salt, and pepper; set aside. Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle cumin mixture over meat. Coat a large skillet with cooking spray. In the hot skillet brown half of the meat over medium heat. Remove meat from skillet. Add oil to skillet. Brown remaining meat in hot oil. Drain off fat. Place meat in a 3-1/2- or 4-quart slow cooker. Add tomatillos, onion, 1 teaspoon of the lime peel, the lime juice, and garlic. Stir to combine.
  2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
  3. If using low-heat setting, turn to high-heat setting. Add sweet pepper to cooker. Cover and cook for 15 minutes more. Fill corn tortillas with meat mixture; sprinkle with cilantro and remaining lime peel. If desired, serve with green salsa and lime wedges.

Tip

  • Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 333 cal., 11 g total fat (3 g sat. fat), 73 mg chol., 314 mg sodium, 32 g carb. (4 g fiber, 3 g sugars), 27 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Lean Meat (d.e): 3; Starch (d.e): 2; Vegetables (d.e): 1

  • Makes: 4 servings
  • Serving Size: 2 enchiladas
  • Carb Grams Per Serving: 24

Ingredients

  • 1 pound skinless, boneless chicken breast halves
  • 1 10 1/2 – ounce reduced fat, reduced sodium cream of chicken soup
  • 1/2 cup mild salsa (lower sodium such as Newman’s Own)
  • 1 4 – ounce can diced green chiles
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 4 cups packaged baby lettuce mix
  • 8 6 – inches corn tortillas, warmed
  • 1/2 cup shredded Mexican-style four cheese blend

Directions

  1. Place chicken breasts in a 1-1/2 quart slow cooker. In a small bowl, combine soup, salsa, chiles, chili powder, and cumin; pour over chicken. Cover and cook on low heat setting for 4 to 5 hours.
  2. Remove chicken and place in a medium, shallow bowl. Using two forks, shred meat. Add half of the sauce from the slow cooker to the shredded chicken, tossing to coat.
  3. Line a serving platter with the lettuce. Place about 1/3 cup of chicken mixture and about a teaspoon of the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. Spoon remaining sauce over enchiladas and sprinkle with remaining cheese.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 271 cal., 9 g total fat (4 g sat. fat), 63 mg chol., 599 mg sodium, 24 g carb. (3 g fiber, 6 g sugars), 22 g pro.

Diabetic Exchanges

Starch (d.e): 1.5; Lean Meat (d.e): 3; Fat (d.e): 0.5

100_2083

Veggie and Herb Rice

2 cups water

1 cup finely chopped celery

1/2 cup finely  chopped red bell peppers

1 cup finely chopped onion

1 cup finely chopped carrot

1 cup Jasmine white rice

1 tablespoon ground ginger

2 tablespoons ground turmeric

1/8 teaspoon cumin

1/4 cup frozen corn

1 tablespoon of unsalted butter

Add all the above ingredients except rice and frozen corn  to boiling water, let boil for 10 minutes stir well, then add Jasmine rice bring all just to a boil, remove immediately  from heat add 1/4 cup frozen corn, cover and let sit for 20 minutes, just before serving add the butter, stir well and serve.

Baked Chicken Strips

2 skinless chicken breasts (mine were two large one and I cut into 6 strips ….tip cut them when still partial frozen, makes easier cutting)

1 egg beaten with 1 cup almond milk

1 zip log back filled with 1 cup bread crumbs, 3 cups flour, 1 tablespoon garlic powder and 1 teaspoon salt and 1/2 teaspoon dried kale( finely crushed)

Shake bag until thoroughly mixed

Soak chicken strips in egg and milk about 15 minutes then turn and soak other side, cover and put in fridge for about 20 minutes.

Put few strips of chicken  at time in bag and shake well then place in  9x 12 Pyrex dish that has been sprayed with olive oil (or your choice of oil), bake at 350 for 30 minutes, then turn each piece and spray top of them lightly and bake at 450 for 10 minutes (I do this in toaster oven, your ovens may vary in temperature so always check for complete cooking through)

Serve chicken on bed of the Veggie and Spiced Rice with a side veggie of your choice…..serves 4

 

 

 

 

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