Jaymers' profile page
Recipes
Cumin Lime Garlic Chicken
By Jaymers
Combine garlic, salt, sugar, lime zest, 2 teaspoons oil, cumin, pepper, and cayenne in bowl and mix to form paste
- 6 garlic cloves, minced
- 4 teaspoons kosher salt
- 1 tablespoon sugar
- 2 teaspoons grated lime zest plus 2 tablespoons juice
- 2 teaspoons plus 1/4 cup extra-virgin olive oil, divided
- 1 1/2 teaspoons ground cumin
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 4 (10-ounce) chicken leg quarters, trimmed
- 2 tablespoons fresh cilantro, chopped
- 2 teaspoons fresh oregano, chopped
Thai Shrimp Bisque
By Jaymers
Cooking Light JANUARY 2000
- 1 1/2 pounds medium shrimp
- 1 1/2 tablespoons grated lime rind
- 1/3 cup fresh lime juice
- 1 1/2 tablespoons ground coriander
- 1 tablespoon minced fresh cilantro
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 teaspoons sugar
- 1/4 teaspoon ground red pepper
- 2 garlic cloves, crushed
- 2 cups water
- 1/4 cup dry white wine
- 1 tablespoon tomato paste
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1/3 cup chopped celery
- 1 (14-ounce) can light coconut milk
- 1 tablespoon tomato paste
- 1/4 cup all-purpose flour
- 1 cup 2% reduced-fat milk
- 1 tablespoon grated lime rind
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon salt
Chicken and Gnocchi Soup
By Jaymers
In 10-inch nonstick skillet, cook chicken 5 to 7 minutes, stirring frequently, until browned and no longer pink i...
- 1 1/4 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
- 1 cup julienne carrots (1 1/2x1/4x1/4-inch pieces)
- 1/2 cup chopped celery (1 medium stalk)
- 1/2 cup chopped onion (1 medium)
- 1 teaspoon dried thyme leaves
- 1 carton (32 oz) Progresso® chicken broth (4 cups)
- 1 can (10 3/4 oz) condensed cream of mushroom with roasted garlic soup
- 1 package (16 oz) gnocchi (not frozen)
- 1 package (9 oz) Green Giant® frozen baby sweet peas, thawed
Black Bean Salsa
By Jaymers
A refreshing summertime alternative to traditional salsa
- 2 15 oz cans black beans (drained)
- 1 15 oz can corn (drained)
- 2 tomatoes (diced)
- 1/4 C red bell pepper (diced)
- 1/4 C red onion (diced)
- 1/4 C green onions (diced)
- 1/4 C pineapple (diced)
- 1 tbsp chopped cilantro leaves
- 1 jalepano (seeded and minced)
- 4 tbsp sherry vinegar
- juice of 1/2 lime
- 3 tbsp honey
- 1 tbsp salt
- 1 tsp black pepper
- pinch ground cumin
Yellow Dal With Spinach
By Jaymers
1. Place the split peas in a fine-mesh strainer and rinse thoroughly under cold water
- 2 cups yellow split peas (about 14 ounces)
- 8 cups water
- 2 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
- 2 teaspoons kosher salt, plus more as needed
- 8 tablespoons unsalted butter (1 stick)
- 2 teaspoons cumin seeds
- 1 1/2 teaspoons turmeric
- 5 medium garlic cloves, peeled and finely chopped
- 3 tbsp ginger paste
- 1 large serrano chile, stemmed and finely chopped
- 8 ounces baby spinach, washed and coarsely chopped
- Steamed rice or naan, for serving
Shrimp Scampi With Garlic, Red Pepper Flakes, and Herbs
By Jaymers
1. In a large bowl, toss together shrimp with 3/4 teaspoon kosher salt and baking soda until evenly coated
- 1 pound large shrimp, peeled, split down the back, and veins removed
- Kosher salt
- 1/4 teaspoon baking soda
- 5 tablespoons extra-virgin olive oil, divided
- 4 teaspoons minced garlic (about 4 medium cloves)
- Pinch red pepper flakes
- 1/2 cup dry vermouth
- 3 tablespoons unsalted butter, cut into tablespoon-size pieces
- 3 teaspoons fresh juice and 1 teaspoon grated zest from 1 lemon
- 2 teaspoons minced parsley, tarragon, and chives
Pumpkin Soup with Cumin
By Jaymers
A creamy, spiced alternative to a sweet pumpking soup
- 1 lb pumpkin, diced
- 1 lb sweet potato, diced
- 1/4 cup fresh parsley, chopped
- 3 onions, chopped
- 3 teaspoons cumin seeds
- 1 teaspoon ground coriander
- 2 cups chicken broth
- 2 garlic cloves, crushed
- 5 teaspoons olive oil
- 1/4 cup light cream
- 3 cups milk
Dumpling Dipping Sauce
By Jaymers
Mix all ingredients thoroughly
- 1/3 C light soy sauce
- 1/3 C dark soy sauce
- 1/3 C black vinegar
- 1 tsp sesame oil
- 2 tbsp chili garlic paste
- 1 1/2 tbsp. ginger paste
- 6 cloves minced garlic
- 1 bunch minced green onion
- 1/2 tsp sugar
Xinjiang Cumin Lamb
By Jaymers
1.Briefly marinate lamb slices in 1 tablespoon Shaoxing wine and ½ teaspoon salt
- 1 pound lamb, cut in 1/4-inch-thick slices
- 1 tablespoon Shaoxing wine
- 1/2 teaspoon salt
- 1 cup peanut or canola oil
- 1 white onion, quartered and cut in chunky slices
- 1 green pepper, quartered and cut in chunky slices
- 3 garlic cloves, thinly sliced lengthwise
- 6 to 8 green onions, cut diagonally into 2-inch pieces
- 1 to 2 jalapeno peppers, sliced in rings
- 10 to 12 Chinese dried red chili peppers (whole, or cut in half for more heat)
- 1 tablespoon cumin seeds
- 1 teaspoon Sichuan peppercorns
- 1 teaspoon ground cumin
- 1 tablespoon Shaoxing wine
- 1 tablespoon Chinese light soy sauce
- 1 teaspoon Chinese dark soy sauce
- Handful of cilantro sprigs
Fried Napa
By Jaymers
1. In a wok, stir-fry half the napa in oil for 3 minutes
- 1 bundle napa cabbage, chunked
- 4 tablespoons peanut oil
- 4 teaspoons grated gingerroot
- 5 teaspoon red chili paste
- 2 tablespoon hoisin sauce