cumin

Fajita Spice Mix

I cook Mexican food in phases. I’ll make salsa and guac a few nights in a row, then Salsa Chicken the next night, and eventually I get around to mojitos (which I learned to make with fake sugar simple syrup and they are AWESOME–way better than they sound). Then I remember how much I enjoy cooking Mexican! It’s easy, healthy, and people generally like it.

I think the spice is best rubbed on chicken right before cooking. Making the spice blend ahead sets you up for a quick and easy dinner.

Fajita Spice

2 tsp paprika

1 tsp cumin

1/2 tsp onion powder

1/2 tsp chili powder

1/2 tsp salt

Mix together all ingredients.

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Cumin Roasted Carrots

Roasted Carrots

Hello, second week of school. I’m settled back at school in Illinois, where I’m reconnecting with friends and starting to study. So far I love living in a house with my six best friends. All six of us are rational and considerate, so we’ll never have conflict. Stop laughing. I know we’ll have disagreements, but for now we’re on top of the world finding each other and the house.

I know the transition to fall vegetables has begun, since I saw Brussels sprouts at the farmers market last weekend. That being said, it’s time to roast carrots. This is the simplest side you’ll make, but it looks fancy and delicious.

Roasted Carrots

1 bunch carrots (about 15 medium sized)
2 tbsp olive oil
1 tbsp cumin
Salt and pepper

Heat oven to 450 degrees. Arrange carrots on jelly roll pan in a single layer and coat with olive oil. Sprinkle cumin, salt, and pepper on carrots. Roast carrots in oven, turning once, for 35-40 minutes, or until carrots are soft.