457731 Tue Nov 06 05:22:18 -0800 2007 39 31 Home Cooking 0 3099077 I've been reading a lot lately about the health benefits of turmeric--I've even seen it suggested that you should consider taking it as a supplement if you don't get it in your diet regularly. I've never really cooked with turmeric before, aside from putting it in curries. Would you be willing to share your delicious non-curry recipes that call for turmeric? Thank you! ~TDQ Tue Nov 06 05:22:18 -0800 2007 12005 The Dairy Queen 1 3099248 Tumeric omelette. Take an egg, whisk it in a bowl with about 1/2 tea tumeric, a dash or two of fish sauce or soy sauce and fry it on really high heat with a good deal of oil in a wok. Flip and serve with rice. You can eat it with Thai Sri Racha sauce too. Yummy breakfast. :) Tue Nov 06 06:47:15 -0800 2007 3099077 76068 cee 2 3101644 I've been served home fried potatoes with turmeric that were rather tasty. Tue Nov 06 16:55:43 -0800 2007 3099248 77247 Romanmk 1 3099270 I use it in dry rub marinades for chicken and lamb when I want a Med. flavor. A dash of tumeric is nice when sauteeing meats or veggies too. Plays well with cumin, cinnamon, paprika, and ginger. Tue Nov 06 06:54:21 -0800 2007 3099077 130031 Shane Greenwood 2 3109231 In the same vein, I added some to a chili the other week in addition to cinnamon and cumin and it worked out nicely. Thu Nov 08 20:51:54 -0800 2007 3099270 70838 taryn 1 3099271 I just heard this, too (Dr Oz maybe?) and deviled eggs were mentioned. I'm curious about it, though. Does it have a strong flavor or just lots of color? Tue Nov 06 06:54:21 -0800 2007 3099077 127625 fern 2 3102940 It does have a distinct flavour, but I personally find it quite mild. The colour, on the other hand... turmeric stains are horrendous to remove. My previous counter had bright yellow stains on the counter (that stubbornly resisted all cleaning products) from a turmeric accident. Wed Nov 07 08:00:52 -0800 2007 3099271 75881 vorpal 3 3102980 Thanks. I was wondering if it could be buried in robust dishes just to get the health benefits. Maybe it's worth a try. Thanks for the stain warning. If it can be spilled, it will be by me. Klutz. Wed Nov 07 08:12:18 -0800 2007 3102940 127625 fern 3 3107458 Equal parts hydrogen peroxide and dishwashing soap - works every time. Thu Nov 08 11:20:13 -0800 2007 3102940 43515 adrienne156 1 3099293 While a lot of what passes for dietary health in American media is a lot of hyperbole, including the negligible effect eating a few tablespoons of turmeric will have on health, the tasty properties of turmeric are readily available in dishes such as Indonesian turmeric rice, a rustic turmeric-based paella eaten in the Philippines called bringhe or the savory soups of Latin America, particularly with tripe. http://original-javanese-recipes.blogspot.com/2007/05/nasi-kuning-yellow-rice.html http://lafang.mikemina.com/index.php/2007/10/04/bringhi-ni-claude-tayag-yummy/ Tue Nov 06 06:58:20 -0800 2007 3099077 68363 JungMann 1 3099316 I add a pinch to my chicken soup to make it more yellow. Tue Nov 06 07:04:49 -0800 2007 3099077 22559 smartie 1 3099351 If you don't mind the weird color, it's good in oatmeal. I put it in with the water. Tue Nov 06 07:12:26 -0800 2007 3099077 66454 platypus 1 3099633 I'm skeptical of the health claims being made, but nonetheless, for someone who never makes curries, I use a fair amount of turmeric in making Moroccan-style seasoning blends (e.g., ras al hanout). I don't have any recipes at hand, but there are plenty out there. Tue Nov 06 08:22:08 -0800 2007 3099077 86822 hohokam 1 3099755 i add it to my roasted cauliflower, tossing the veg in oil with the turmeric, salt and pepper. I make a mung bean vermicelli noodle dish with turmeric. It's a dry noodle dish, served room temp or cold: sautee onions with turmeric, a pinch of sugar, add scallions, season with fish sauce and not much else. Tue Nov 06 08:55:16 -0800 2007 3099077 17714 alex8alot 1 3099763 No specific recipe on hand, but I've made Morrocan style chicken in the past, with turmeric, preserved lemons, dried fruit, etc. I'm sure it would be easy to google something like that up. Tue Nov 06 08:57:15 -0800 2007 3099077 116345 ChefBoyAreMe 1 3099831 My family is from Indonesia and we use turmeric in lots of dishes. "Ayam goreng kuning" which literally means fried yellow chicken: chicken pieces are braised with turmeric, galangal, lemongrass, etc., before frying; "nasi kuning:" yellow coconut rice; and "soto ayam:" a chicken and lemongrass soup. I don't have actual recipes for them as my mum always cooks using taste and feel (I'm going to have to write them down and test them out now!) but just do a google search and you'll find plenty of recipes. The Burmese also have a "curry" that uses only turmeric and paprika as spices. I have a recipe on my blog (http://theasiangrandmotherscookbook.wordpress.com/2007/10/09/burma-in-the-headlines/) that a Burmese grandmother dictated to me over the phone: 2 pounds boneless pork (I used pork butt), trimmed and cut into one-inch cubes 2 teaspoons turmeric powder 1 tablespoon fish sauce 1 tablespoon light soy sauce 1 tablespoon chopped garlic (about 3-4 cloves) 1 tablespoon grated ginger root (two-inches peeled and grated) 1/4 cup canola oil 2 medium onions, diced (about 2 cups) 2 tablespoons paprika powder Cilantro leaves to garnish In a medium bowl, marinate pork with next 5 ingredients. Mix well (your hands are the best tools for this but beware, your nails will be stained ochre by the turmeric so use gloves!) and set aside. In a large skillet, sauté onions over medium heat in oil until translucent and a little brown at the edges, about 3 to 4 minutes. Add paprika and mix until onions are coated evenly. Add pork to skillet, turn heat to medium-high and mix well. Cover and cook over medium-low heat for about 45 minutes to an hour until meat is tender. Adjust the heat if necessary, you don’t want the meat to burn. Check seasoning and add salt if necessary. Garnish with cilantro leaves and serve with steamed jasmine rice. You could also try this spice combination for chicken drumettes which a friend served me once. She never gave me exact measurements so I just add herbs and spices to taste. Combine tarragon, turmeric powder, lemon peel, dried mint, salt and pepper in a glass jar and shake well. Coat drumettes with spices and either deep fry or bake. Cheers, Pat Tue Nov 06 09:15:23 -0800 2007 3099077 116112 ptanu 2 3099854 I absolutely love nasi kuning. You can certainly taste the tumeric in the dish (in a pleasant way)! Tue Nov 06 09:20:41 -0800 2007 3099831 54254 kobetobiko 1 3100047 I use a Mark Bittman recipe for yellow rice that uses tumeric. Warm 2-1/2 c of chicken stock and add 1/2 t. of tumeric. In a pan melt some butter and saute some onion until soft, then add 1-1/2 c of Aborio rice and cook it until starting to turn color (5 minutes). Add in the warmed stock/tumeric and simmer for 15-20 minutes covered. Tue Nov 06 10:03:59 -0800 2007 3099077 19634 mels 2 3105179 I was about to post my yellow rice recipe, but then I realized that it was almost identical to this one. The difference is that I use basmati rice (very different from Arborio as it is long grain) and bring the rice to a boil after adding the chicken stock, then turn down to a simmer. Sometimes I add raw cashews and/or frozen peas for more of a pilaf. This is good with roasted chicken. The warnings about staining should be heeded. I consider them inevitable, as we do a lot of Indian cooking. Wed Nov 07 17:29:42 -0800 2007 3100047 10290 janetofreno 1 3100672 Since you seem interested in the health aspects of turmeric, you might want to try kitchari. Here's a version I like: http://www.yogajournal.com/lifestyle/888 but there are several other versions, if you google it; turmeric seems to be an important ingredient in most of them. Tue Nov 06 12:26:29 -0800 2007 3099077 98500 Bat Guano 1 3101623 Pearl style couscous is great to keep on hand for a practically instant side dish with say, a grill and a salad. I season it with a boullion cube, garlic powder, turmeric and parsley. Tue Nov 06 16:50:31 -0800 2007 3099077 43399 atheorist 1 3101929 I've been making a butternut squash and carrot stew with quinoa that calls for turmeric (in both the stew and the quinoa). It's super easy and really good - here's the link http://www.epicurious.com/recipes/food/views/233714 Tue Nov 06 18:55:37 -0800 2007 3099077 33727 patz 1 3105127 Thank you for the fantastic-sounding recipes everyone! I'm not so sold on the health benefits of turmeric to take it in capsule form, but if I can do so deliciously, it can't hurt to add it to my bag of tricks, along with garlic and ginger and such. Someone asked if Dr. Oz was the source of the health claims I read --he is the second source, I think. The first source was Dr. Weil's in his book "Healthy Aging," though, I don't think he advocated taking it in capsule form. ~TDQ Wed Nov 07 17:13:45 -0800 2007 3099077 12005 The Dairy Queen 1 3105293 I'm not entirely sure how you define curry, but there is a vegetable and dal stew in The Greens cookbook in which the dal is flavored with turmeric and ginger (another anti-inflammatory) and then used to coat vegetables. It calls for dry, but I used fresh. There is also a great dry southern Thai style dish that I recently had at Jitlada Thai that was basically beef coated in turmeric. I don't remember it's name, though, but it was amazing, and probably the most turmeric-saturated dish I've ever had. One of the L.A. hounds would know. Wed Nov 07 18:10:36 -0800 2007 3099077 11397 mary shaposhnik 1 3107381 Eastern and southern Mediterranean cuisines use tumeric. Paula Wolfert's books should be a good source of recipes using that very distinctive flavor. Browsing my copy of Mediterranean Cooking (rev. 1994) I found Morroccan Chicken, Tunisian Green Wheat Soup. http://www.paulawolfert.com/books/medclist.html#africa Thu Nov 08 11:05:20 -0800 2007 3099077 11234 toodie jane 1 3109209 There was a recipe for Turmeric Potatoes in the October issue of Chatelaine. I haven't tried it but have had good results from many of their recipes. http://en.chatelaine.com/applications/recipe/article.jsp?recipeId=8730 Thu Nov 08 20:38:24 -0800 2007 3099077 10947 middydd 1 3109369 Infuse 1 cup of light olive oil or canola oil with 1 teaspn of turmeric for 1-2 hrs . Brush on corn- on- the- cob instead of butter. My personal favorite is to brush it on paninis and veggies before grilling (or oven roasting), instead of bland oil. The color and curry-like aroma of this infusion gives a unique dimension to food without the curry taste. Thu Nov 08 22:54:34 -0800 2007 3099077 141107 JiyoHappy 1 3122441 You might try an Indian recipe called "golden milk." I learned about it from a yoga teacher, and I believe it's ayurvedic in origin, to help the joints. She said she toned the recipe down for Americans, for one serving: 1/8th tsp. turmeric and 3 crushed cardamom pods in 1/4 c. water in a small saucepan. Bring this mixture to a boil on the stovetop and remove from the heat once it comes to a boil. Let the spices infuse for fifteen minutes, then add 1 tsp. ghee (or almond oil) and 1 c. milk. Return this to high heat, watching carefully, and remove from heat as soon as it begins to wisp up steam and form bubbles at the edges. Do not let it boil. Remove from heat, strain, and add a dash of cinnamon and honey, if you like, to taste. Serve warm. The traditional recipe has more ghee or almond oil, and uses whole milk, but you may adjust as you see fit. She said you can increase the amount of turmeric and/or ghee as your palate and stomach adjust. She also said to use organic products, but you may take or leaave that advice as you see fit. I don't want to get into discussions of organics here. It's a relatively quick way to get in turmeric on days you don't cook with it. Tue Nov 13 15:55:47 -0800 2007 3099077 24126 amyzan 2 3122689 Can't believe my eyes, this is what we as children got as a "reward" for our injuries, cuts, scrapes and bruises ! And the logic was that this concoction accelerated the healing process, as well as provided an antiseptic boost from within the body. Thanx for bringing back some memories.. Tue Nov 13 17:09:33 -0800 2007 3122441 141107 JiyoHappy 3 3122844 When sauteeing onions sprinkle with Turmeric. It adds a nice color, unique flavor and health benefits, too. Making a paste of turmeric and milk or water and rubbing on sores, bug bites, etc. is healing. Tue Nov 13 18:06:02 -0800 2007 3122689 142774 kathycagmai 4 3123240 Oh I did not know that. Can I do that for back pain? Also, will the yellow color stay on the skin? Tue Nov 13 21:06:23 -0800 2007 3122844 54254 kobetobiko 3 3123982 That's interesting! Did you like it as a kid? I made it for my mom last night, and she enjoyed it, even without honey. I was sure to crush the cardamom pods well, so that their flavor would dominate and compensate fro any bitterness or earthiness from the turmeric. Wed Nov 14 07:36:45 -0800 2007 3122689 24126 amyzan 4 3125608 Haldi-milk was sweet ( awsome for 5-12 age grp) , no one else other than the injured kid got it ( made the kid feel exclusive , bragging rights followed ), and faster recovery meant we could return to our rough and tumble ways, the next day! . The sugar or honey gave us the calories . The taste, well it was sweet!! Now when I look back, I recall we never sufferred any infections or marks on our skin , even after some deep gashes & repeated knee and elbow bruises. Haldi-milk can also be given to people recovering from surgeries. Its the whole "healing from within" thing . Haldi=turmeric Wed Nov 14 14:24:21 -0800 2007 3123982 141107 JiyoHappy 1 3123312 The last couple years I've been cooking (aka experimenting) with North African style dishes (Moroccan usually) and I've been surprised by the influence of the turmeric. Previously I had only used it in Indian cooking where the flavor is much less pronounced -- maybe because the Indian uses both coriander and cumin while the North African uses just cumin. Plus cinnamon, so who knows. In any case, try it lightly sprinkled on cauliflower along with cumin, salt and a little oil, then roast in a 400' F oven for 25-30 minutes or 'til the cauliflower is tender. It's good stuff. The seasoned cauliflower is nice mixed with couscous, too. Don't be afraid of the yellow stain. It fades... with time. (I'll try the peroxide/soap mix suggested by adrienne156 next time). Tue Nov 13 21:55:11 -0800 2007 3099077 141445 PBsherry 1 3126273 Tumeric Dusted Pan Fried Okra; Slice the okra lengthwise, dust with tumeric,pan fry till crisp sprinkle with seasalt ,eat hot if possible; so good! Wed Nov 14 19:08:57 -0800 2007 3099077 12861 coralv 1 3187022 I just posted my gf's recipe for turmeric chicken. She made it for my family once and they loved it. They're still talking about it 3 years later. It's a popular way of cooking chicken in the beach towns south of Bangkok. http://www.realthairecipes.com/recipes/turmeric-chicken/ She puts her hand inside a plastic bag to rub the meat, then inverts the bag when she's done to throw it away. Good way not to stain your hands or anything else. You can use either whole turmeric root or turmeric powder. Thu Dec 06 23:16:56 -0800 2007 3099077 76068 cee 2 3187050 "You can use either whole turmeric root or turmeric powder." Wow, that sentence jumped out at me. I don't think I've ever SEEN whole tumeric root, even in India. Or more likely I didn't know what I was looking for. I know its a relative of ginger; does it look like ginger root? Where in the United States can you find it? I would love to try some rubbed on a chicken......... There's probably no chance of me finding any in the boonies where I live, but maybe San Francisco? Asian markets maybe? Thu Dec 06 23:41:45 -0800 2007 3187022 10290 janetofreno 3 3187085 Whole turmeric root is very common but only during the months of Oct-Jan , in India. It looks like a skinnier version of ginger with slightly darker skin and is almost orange inside. In US you can find it in the prepackaged produce dept in asian or indian grocery stores . Indian grocery stores sometimes have it in cardboard boxes to be sold by weight. You can find various imported indian brands of fresh turmeric root in freezer section all year round. Fri Dec 07 00:24:55 -0800 2007 3187050 141107 JiyoHappy 1 3187603 You can also add some in to lentil soup, without adding other spices. Fri Dec 07 07:46:53 -0800 2007 3099077 145606 brittle peanut 1 3189939 http://find.myrecipes.com/recipes/recipefinder.dyn?action=printerFriendly&recipe_id=1673009 Made this for sup last night first time. Will definately make my permanent roster of meals. Be sure to add a large dollop of greek yogurt which rounds out the dish VERY well. Fri Dec 07 23:17:09 -0800 2007 3099077 10426 shaebones