Add a golden hue to foods with turmeric

Turmeric, a spicy herb known in particular for its bright golden color and its role in curries, has gotten a lot of attention lately thanks to the fact it is reputed to have many health benefits.

The main bioactive compound in turmeric is curcumin, which has been said to have anti-inflammatory, antibacterial and antifungal properties. Increased intake of curcumin in turmeric has been linked to better brain functioning, improved heart health, lower risk for certain cancers and improved exercise recovery.

Like its cousin ginger, turmeric is also a root with a deep color and peppery flavor with slight notes of citrus. The most common form and the type that offers the most flexibility in cooking is turmeric powder, which is made from dried and ground turmeric root.

There are plenty of ways to enjoy tumeric — just be careful when you’re preparing it. This is one spice that definitely will stain.

Among the ways to enjoy tumeric are to toss it with oven-roasted vegetables such as carrots, cauliflower, potatoes and beets.

Sprinkle turmeric into scrambled eggs or a tofu scramble or use it in overnight oats. Try turmeric tea by stirring 1/2 teaspoon ground turmeric into one teaspoon honey, adding one cup boiling water and a few grinds of black pepper and stirring. Add a splash of fresh lemon juice or milk if desired.

Tumeric can also be blended into smoothies, added to sauces, soups and grains or used in baked good, among other things.

It can also be used in making a natural die for Easter eggs.

Following are some recipes featuring tumeric from The Spice and Tea Exchange in Port Washington.

 

 

Roasted Turmeric Carrots and Cauliflower Salad With Harissa Chickpeas

From the Spice and Tea Exchange:

2 teaspoons Harissa Spice Blend

2 teaspoons ground turmeric

Florida Sunshine Salt Spice Blend

From the grocer:

1 15-ounce can chickpeas, drained

3 tablespoons olive oil

4 to 5 carrots, sliced

1/2 head cauliflower

Orange, sliced into quarters

1 handful fresh parsley

Drain chickpeas and rinse. Let dry 30 minutes on dish towel.

Toss chickpeas with one tablespoon olive oil and Harissa Spice Blend. Place on a

cookie sheet lined with parchment paper or foil and bake in at 450-degree oven for 25 to 30 minutes — longer if you want them extra crispy.

Let cool, then place in a large salad bowl. Add orange slices and sprinkle parsley on top.

Slice carrots and cut cauliflower into florets. Toss with olive oil and ground tumeric, then spread evenly onto a cookie sheet lined with parchment paper or foil. Dust with a few grinds of Florida Sunshine Salt Spice Blend. Bake in a 425-degree oven for 25 to 30 minutes.

Cool, then place in a large salad bowl. Add orange slices and sprinkle parsley on top. 

 

 

Roasted Chicken Shawarma

1/3 cup extra virgin olive oil

1 tablespoon tahini

2 tablespoons lemon juice

2 tablespoons Shawarma Spice Blend

1-1/2 teaspoons roasted black garlic sea salt

2-1/2 pounds boneless chicken thighs, halved

1 medium red onion, halved and sliced 1-inch thick

1 medium lemon, sliced ½-inch thick

In a large bowl combine olive oil, tahini, lemon juice, Shawarma spice blend and kosher salt. Add chicken thighs and sliced onion and toss to combine. Set aside.

Heat broiler with a rack about six inches from the heating element. Line a rimmed baking sheet with foil, then mist with cooking spray. Transfer chicken-onion mixture and its marinade to the baking sheet, then distribute in an even layer and add lemon slices. Broil 20 to 22 minutes, turning halfway through, until the chicken is lightly charred on both sides and the internal temperature is 165 degrees.

Remove from oven and rest five minutes.

Serve as an entrée over prepared rice with fresh mint leaves or slice chicken and serve street-food style with chopped lettuce, tomatoes and pickled veggies piled on flatbread or pita and top with a seasoned yogurt sauce, such as tzatziki.

 

 

Ginger Turmeric Vegetable Tea Soup

4 tablespoons Ginger Turmeric Herbal Tea

1 teaspoon ground cumin

2 grinds Pirate’s Bite Spice Blend, optional

1 cup carrots, chopped

1/2 cup celery chopped

1 green onion, chopped

1/2 cup bean, alfalfa or broccoli sprouts

1 cup button mushrooms

4 cups vegetable broth

2 tablespoons lemon juice

4 ounces rice noodles

Bring four cups water to a boil. Remove from heat and add Ginger Turmeric Herbal Tea. Steep seven to eight minutes. Using a sieve, filter steeped tea into a large pot. Discard used herbal tea.

Add chopped veggies, sprouts and mushrooms to the large pot and set on medium heat. Add vegetable broth, lemon juice and spices. Simmer 30 minutes.

Add rice noodles and increase heat. Boil four to five minutes. Reduce heat and keep warm until ready to serve.

Makes four servings.

 

 

Turmeric Sunrise

1 tablespoon Ginger Turmeric herbal tea

8 ounces of 200-degree water

1/2 teaspoon Organic Beet Root Powder

2 ounces mango nectar

2 ounces orange juice

1/2 teaspoon lemon juice

Combine herbal tea and hot water and steep five to six minutes. Strain and refrigerate to chill.

In a 16-ounce glass, stir mango nectar, orange juice and lemon juice to combine. Fill glass three-quarters of the way full with ice.

Portion four ounces chilled tea into a small Mason jar. Add beet root powder, cover tightly and shake vigorously until fully incorporated. Pour slowly over ice cubes and juice blend to create a layered effect.

 

 

Tandoori Chicken

For marinade:

1 cup plain Greek yogurt

2 large garlic cloves, grated

2 tablespoons Tandoori Roasting Spice Blend

2 teaspoon Garam Masala Spice Blend

1-1/2 teaspoons kosher salt

1 teaspoon Spanish sweet paprika

1 tablespoon lemon juice

3 pounds boneless, skinless chicken thighs

For paprika butter:

6 tablespoons unsalted butter

2-1/2 teaspoons Spanish sweet paprika

3/4 teaspoon kosher salt

To serve:

6 scallions, sliced thin on bias

1/2 cup chopped cilantro

In a large mixing bowl, whisk together all marinade ingredients except for the chicken thighs.

Pat chicken thighs with a paper towel. Using a sharp paring knife, make two to three slits into each thigh, about 1/4-inch deep. Add chicken to the marinade, turning and massaging all sides to ensure all areas are in contact with the marinade. Cover and

Refrigerate at least six hours or overnight.

Place a wire rack over a foil-lined, rimmed baking sheet. Coat rack generously with cooking spray. Arrange chicken, slit-side down, evenly spaced on the rack. Roast in the middle of a 450-degree oven for 25 to 30 minutes.

Gently heat paprika butter ingredients until melted, then stir to combine. After 12 to 14 minutes of roasting, baste or brush chicken with paprika butter, then turn pieces over. Roast for an additional 12 to 14 minutes, then baste or brush chicken with remaining paprika butter and broil three to five minutes, just until there are some charred spots on the chicken. The chicken is cooked when an instant-read thermometer registers 165 degrees when inserted into the thickest part of the thigh.

Transfer chicken to a serving platter. Pour drippings from the baking sheet over the chicken. Top generously with sliced scallions and chopped cilantro. Serve with basmati rice and naan, if desired.

Makes eight to 10 chicken thighs.

 

 

 

Spicy Vegetarian Thai Curry

1 16-ounce package thin rice noodles

2 tablespoons neutral oil, such as avocado, canola, or sunflower oil

1 cup whole baby button mushrooms

1/2 cup shiitake mushrooms, sliced

1 red bell pepper, sliced

1 medium onion, sliced

4 teaspoons sesame oil

3 tablespoons tomato powder

2 cloves garlic, minced

1 tablespoons ginger root, minced

1 cup green cabbage, diced medium

3 tablespoons Thai Red Curry Spice Blend

32 ounces vegetable broth

1 tablespoon flour

4 tablespoons cold water

1 tablespoons toasted coconut sugar

2 tablespoons soy sauce

2 tablespoons lime juice

1 12-ounce can bean sprouts

1/4 cup chopped cilantro

1/4 cup sliced green onions

Cook rice noodles according to package directions, then soak in cold water until no longer hot. Drain. Set aside.

Sauté mushrooms in one tablespoon neutral oil over medium-high heat until tender and slightly golden brown around the edges. Remove from pan. In the same pan, sauté red bell pepper and onion in remaining oil until tender; remove.

Lower heat to medium, then add sesame oil and tomato powder until a paste is formed. Stir in garlic, ginger, cabbage and Thai Red Curry Spice Blend and cook 30 to 45 seconds, until aromatic. Stir in broth.

In a small bowl, mix flour and cold water until combined. Add to the curry mixture and simmer 25 to 30 minutes, until the cabbage is tender.

Stir in toasted coconut sugar, soy sauce, lime juice, bean sprouts and noodles. Serve

with cilantro and green onions.

Makes approximately three quarts.

 

 

Natural Egg Dying

2 quarts distilled water

1/2 cup white vinegar

3 to 4 tablespoons turmeric (for yellow)

3 to 4 tablespoons light chili powder (for rustic orange)

3 to 4 tablespoons beet root powder (for light pink)

3 to 4 tablespoons hibiscus flower (for dark purple)

1 dozen hard-cooked white eggs

Bring distilled water to a boil in a large pot.

Place each spice or botanical in a separate heat-safe and stain-resistant one-quart container. Add two tablespoons white vinegar.

To each container, carefully add two cups boiling water and stir. Let each mixture steep for 10 to 15 minutes to develop color. Place three eggs into each of the four colored liquids, gently stir and set aside. After 20 minutes, cover each container and refrigerate five to eight hours to maximize color development.

Remove the dyed eggs from containers and set aside for 20 to 25 minutes to dry before handling.

For the hibiscus-dyed eggs, first rinse them under running water to remove any flower solids that may be stuck to the egg, if necessary.