Cumin

Black Bean Salsa

2-1/2 Tbsp oil
1/2 Tsp salt
1/2 Tsp cumin
1/2 Tsp pepper
2 Tbsp lime juice
3 Tbsp chopped cilantro

16 Oz canned black beans
1 crushed garlic clove
4 chopped green onions
2 chopped tomatoes

Combine black beans (rinsed), tomatoes, green onions, garlic clove, cilantro, oil, lime juice, cumin, salt, and pepper. Mix well, slightly mashing the beans, cover, and refrigerate.

Lamb Chili

1/2 lb lamb - cut into bite-size pieces
1 can beer
1 Tsp salt
1/8 Tsp cumin
1/2 Tsp pepper
1-1/2 Tbsp ketchup
1/8 Tsp oregano

1 LB pinto beans
2 Tbsp shortening
1 chopped onion
2 chopped garlic cloves
3 Tsp chili powder
1-1/2 Quarts water
1/2 Tsp Sugar

Cook pinto beans in water until tender. Meanwhile, in shortening, saute onion and garlic cloves until lightly brown. Add lamb and cook until browned. Stir in salt, pepper, chili powder, oregano, cumin, sugar, and ketchup. Cover and simmer over low heat for about 30 minutes. When the beans are tender, add the meat mixture and beer to the kettle, cover, and continue cooking for an additional 30 minutes. Serves 8

Satay

1-1/4 Tsp salt
1/4 Tsp cumin
1 Tsp coriander
2 Tbsp lemon juice
1/4 Cup coconut milk
1/4 Tsp turmeric

1-1/2 lb chicken breasts
6 garlic cloves
6 chopped green onions
3 Tsp Brown Sugar
bamboo skewers

Dice chicken breasts. In a food processor or blender, process green onions, garlic cloves, coconut milk, lemon juice, brown sugar, coriander, salt, cumin, and turmeric to form a smooth paste. Combine with the chicken and marinate, covered and refrigerate for an hour. Thread onto the skewers without crowding; about 4 pieces per skewer. Grill until browned, turning to cook evenly. Serves 12

Kim's Kitchen