What are some foods that contain fenugreek?!
Answers:
Fenugreek is primarily used in curries. In addition to curries, fenugreek will enhance meats, poultry and vegetables. Too much of it will cause foods to become bitter, however, so use with caution until you become familiar with it.
Found this recipe for you:
Roast Chicken Legs With Fenugreek, Cumin and Lemon
Flavourful and aromatic chicken that I served with couscous and steamed green beans. For added flavour, after cooking, I tossed the beans, to taste, with honey, crumbled feta cheese and walnut pieces.
The dried seeds are available whole or ground. They are slightly bitter and delicately aromatic. The secret lies in roasting the seeds very lightly, just until they begin changing color, before grinding them or adding them to curry mixes. The seeds become too bitter when over-roasted. Use sparingly
Preparation time: 10 minutes, plus marinating time
Cooking time: 45 to 50 minutes
Makes: 4 servings
2 Tbsp olive oil
1 Tbsp dried fenugreek leaves, finely crumbled
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp cayenne pepper
1 garlic clove, minced
1 tsp finely grated fresh ginger
1 tsp finely grated lemon zest
2 Tbsp fresh lemon juice
4 large chicken legs
Salt and freshly ground black pepper to taste
Combine all ingredients, except chicken, salt and pepper, in a medium bowl. Add the chicken and turn to coat. Cover, refrigerate and marinate the chicken for 4 hours, turning occasionally. Preheat the oven to 375F. Place the chicken skin-side up in a roasting pan lined with parchment paper. Brush with any marinade in the bowl; season with salt and pepper. Roast the legs, basting with pan juices occasionally, for 45 to 50 minutes, or until cooked through.
http://www.canada.com/life/cook+with+fen…
Spinach with Potatoes
2 bunches spinach, coarsely chopped
4 medium potatoes
1 t. fenugreek seeds
1 t. yellow mustard seeds
1 t. poppy seeds
1 t. cumin seeds
2 T. vegetable oil
salt to taste
Boil the potatoes until just tender; drain and cube. Heat oil in a large heavy-bottom frying pan. Add all the seeds and fry on medium hot until toasted. This will only take a minute or two, depending on how hot the oil is. A lid is needed to keep the mustard seeds from jumping out of the pan. After seeds are toasted, add spinach, potatoes and salt. Reduce heat and sauté until spinach is cooked. Serves two
http://www.moscowfood.coop/archive/fenug…
Fenurgreek is an Indian spice used in curry dishes. It is a yellow color very bitter and is usually roasted before adding.
http://www.theepicentre.com/Spices/fenug…
http://allrecipes.com/Recipes/Herbs-and-…
Fenugreek is put into many Indian foods - we buy ours in powder form in packets from the local supermarket.
