In a previous blog we talked about the health benefits of tumeric: tumeric and health
This week I will tell you how to cook with tumeric.
Layer an air-tight container with clean dry paper towels. Arrange one layer of roots and top with another paper towel. Repeat and close. Keep refrigerated, changing the paper towels as they become damp, to keep the roots from molding. You can also put the roots in your freezer.
Turmeric has long been a staple in Indian curries as well as in foods like mustard (it provides that golden yellow color!), but there are lots of other ways to eat and drink this spice.
Here are a couple of easy ideas:
– Add it to scrambles and frittatas. Use a pinch of turmeric in scrambled eggs, a frittata, or tofu scramble. If you or your family are new to turmeric, this is a great place to start because the color is familiar and the flavor subtle.
– Toss it with baked potatoes or roasted vegetables. Turmeric’s slightly warm and peppery flavor works especially well with cauliflower, potatoes, and root vegetables.
– Add it to rice. A dash of turmeric brings color and mild flavor to a pot of plain rice or a fancier pilaf.
– Try it with greens. Peel the skin off with a potato peeler and finely mince as you would with ginger root. Saute with carrots, onions, kale, collards, cabbage or celery, or for any recipes that use cooked vegetables (like soups, stir-frys, chilies, stews).
– Use it in soups. A bowl of vegetable or chicken soup feels even more warming when it’s tinged with golden turmeric.
– If you’re a fan of mashed potatoes or mashed sweet potatoes, simply add finely grated turmeric (1 teaspoon for every two potatoes).
– Add to your steak or chicken rub (be careful and use gloves) add a pinch to salad dressings, or mix in to your marinara or hot sauce.
– If you’re a smoothie fan like me, turmeric is the ideal booster to add to your smoothie repertoire. Orange turmeric pairs well with orange, pink or red superfoods like carrot, pumpkin, red bell pepper, raspberries, goji berries and citrus. Add 1 teaspoon of the minced root or 1/8 teaspoon ground to your smoothie ingredient list and blend away.
– Add finely grated or powdered turmeric to hot teas. Simmer turmeric with milk and honey to make an earthy and comforting beverage or, if you have a cold, you can make a pot of hot water and add 1 tbsp grated tumeric, 1 tbsp grated ginger, juice of ½ lemon and 1 tbsp honey.
There is a nice recipe on one of our previous blogs for Mango pickles:
This week we have two recipes for you. Enjoy!!!
4 larde eggs
3/8 teaspoon kosher salt
1 tablespoon olive oil
1/4 teaspoon brown mustard seeds
1/8 teaspoon turmeric
2 green onions, finely chopped
1/4 cup diced plum tomato
Dash of black pepper
1. Whisk together eggs and salt.
Heat oil in a large cast-iron skillet over medium-high heat.
Add mustard seeds and turmeric; cook 30 seconds or until seeds pop, stirring frequently.
Add onions; cook 30 seconds or until soft, stirring frequently.
Add tomato; cook 1 minute or until very soft, stirring frequently.
Pour egg mixture into pan; spread evenly. Cook until edges begin to set (about 2 minutes).
Slide front edge of spatula between edge of omelet and pan. Gently lift edge of omelet, tilting pan to allow some uncooked egg mixture to come in contact with pan. Repeat procedure on the opposite edge.
Continue cooking until center is just set (about 2 minutes). Loosen omelet with a spatula, and fold in half.
Carefully slide omelet onto a platter. Cut omelet in half, and sprinkle with black pepper.
1/4 teaspoon ground turmeric
1/4 teaspoon ground ginger
Splash of milk or soy milk
Honey or maple syrup, to taste
– In a small saucepan, bring water to boil.
– Add turmeric and ginger, reduce heat, and simmer for 10 minutes.
– Stir in milk and strain tea into a cup.
– Add sweetener to taste.