Tumeric Recipes

Marvin Said:

O.K.-we bought some Tumeric this weekend. Now we need recipes?

We Answered:

Hi. This link will give you over 40 ideas to choose from...

http://allrecipes.com/Search/Recipes.aspâ€¦

Bert

Lydia Said:

what is tumeric powder? what is cornmeal? what do they look like?

We Answered:

you don't cook much do you? LOL.
It's Turmeric (with two "R"s)-- and it's a yellow powder found in curries. Corn meal is a yellow, gritty, sand-like substance used in polenta & cornbread. They'd be in a spice cabinet or pantry. Some people refrigerate corn meal. You'd find those easily at the supermarket -- in the spice aisle and in the aisle with the flour/ baking stuff.

Andy Said:

I have a huge Pumpkin and i would like to cook it but how?

We Answered:

Three sisters stew
In Native American mythology, squash, corn, and beans are known as of the "three sisters." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees.

Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.

Heat the oil in a soup pot. Add the onion and sautÃ© over medium-low heat until translucent. Add the garlic and continue to sautÃ© until the onion is golden.

Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.

If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.

Yvonne Said:

I'm looking for recipes that include tumeric (other than the obvious curry) which I have read improves liver?

We Answered:

I agree with the poster above - I add it to water in both rice and couscous. My kids don't know rice is white lol. A pinch of turmeric in most casseroles will go unnoticed. Even if you are a lousy cook something like a tin of soup could easily take a pinch of turmeric without being noticed. Also mash some into butter with a clove of crushed garlic and dot over some new potatoes before roasting them. I'd go down the route of adding it to all your normal stuff rather than thinking up recipes that you are not likely to stick with if you don't like cooking!

I don't think there is anyway of disguising cod liver oil! It's heinous! My mum puts it in fresh orange juice but I can still taste it. Makes me baulk but she's a smoker so probably has no taste buds left...

Shirley Said:

I'm wondering if anyone has some good armenian recipes or if you know how to make rice with tumeric?

We Answered:

Here is a great site full of Armenian Recipes and music:)

http://www.thegutsygourmet.net/armenian.â€¦

RICE PILAF( with tumeric)

1/2 c. butter
1 sm. onion, chopped
1 1/2 c. uncooked white rice
1/2 tsp. salt
1/2 tsp. allspice
1/2 tsp. tumeric
1/4 tsp. curry powder
1/4 tsp. ground pepper
3 1/2 c. College Inn chicken broth

Brown butter, rice, and onion in a saucepan. Pour into a 2 1/2 quart casserole dish. Add spices and chicken broth. Stir. Bake uncovered at 350 degrees for 1 hour. (Or bake in microwave in covered dish for 5 minutes on high and 13 minutes on medium.)

HOME-MADE RICE-A-RONI

1/4 c. rice
1/4 c. spaghetti noodles, broken into 1/4 inch pieces
1 tsp. butter
1/4 tsp. tumeric
1 c. water
1/2 tsp. minced onion
2 tsp. chicken bouillon
Parsley
Pepper to taste

Melt butter in pan and stir in rice and noodles. Cook, stirring occasionally until rice and noodles are browned. Add water, onions, parsley, turmeric, pepper, and parsley. Bring to boil, cover and simmer over low heat 20 minutes.

Aromatic Steamed Rice

* 1 cup Basmati rice
* 1/4 cup oil
* 1 small onion thinly sliced
* 3 TB clarified butter
* 1 cinnamom stick
* 4 cardamom pods (1-2 tsp seeds)
* 4 whole cloves

* 6 black pepper corns
* 1 clove minced garlic
* 1 3/4 cups chicken broth
* 1 tsp salt
* 1/4 tsp ground tumeric
* 1 TB water

Wash rice and soak for 1 hour, drain well. Heat oil in small skillet, add 1/3 of the onion slices and fry until browned. Drain and set aside.

Heat 2 TB butter in heavy sauce pan. Add cinnamon, cardamom, cloves and peppercorns, fry 1 minute and add garlic and rest of onion. Cook till onion is tender. Add drained rice and cook 2 minutes.

Add broth and salt, cover and boil until broth is absorbed, about 10 minutes. Reduce heat to very low and steam covered, for 30 minutes.

Pour remaining TB of butter over rice. Blend tumeric with 1 TB water in cup and drizzle over the top of rice. Cover and steam 10 more minutes. Fluff with fork, but do not blend tumeric evently through rice. Color should be irregular.

Sprinkle onion over top as garnish and serve.

Bobbie Said:

Any good recipes for the spice: tumeric?

We Answered:

Home CookingGlazed Cornish Game Hens

Ingredients
Fresh Curry Powder:
1/4 tsp fennel seeds
1/4 tsp coriander seeds
3 cardamom pods, seeds only
Ground ginger to taste
Cinnamon to taste
Cumin seed to taste
1/4 to 1/2 tsp dried red chiles, crushed
1/4 tsp turmeric

Main Dish:
2 Rock Cornish game hens (1 pound each)
1/4 cup corn syrup
1 tbsp prepared mustard (Dijon or spicy)
1 small garlic clove, peeled and finely chopped
Salt to taste
Freshly ground black pepper to taste
Juice of 1/2 lemon (reserve other half)

Instructions
To make the curry powder, grind the spices together until they resemble a coarse powder, either with a mortar and pestle or in a clean electric coffee grinder.

If the hens are frozen, thaw overnight in refrigerator. Rinse hens with cold water; pat dry.

In small bowl, combine curry powder with syrup, mustard, garlic, salt, pepper and lemon juice. Preheat oven to 375 degrees F.

Cut reserved lemon half in half again; place inside hens. If desired, truss (tie or skewer) hens, to secure legs. Line a shallow roasting pan with foil, dull side facing up, for easy cleanup. Place hens in pan and brush with some of the glaze. Reserve remainder of glaze for frequent basting.

Bake in oven 1 hour or longer, until juices run clear (meat should still be juicy). Baste often for crispy, golden skin. Halfway through baking, cover legs and wing tips with foil to prevent scorching.

Serve with rice and stir-fried vegetables.

Bob Said:

which spice could be used to replace tumeric in a recipe?

We Answered:

posh?

Tumeric Recipes

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