There’s a reason why God created so many spices. Not only are they all good for your health, mental and physical, but they are colorful, sweet or spicy, fun to cook with and create singular tastes that make a recipe your own.
Turmeric, pronounced turr- mer-ic, or tu-mer-ic … your choice, either is correct in the English language, is one of those spices in the ginger family that has been used in medicine for many years.
It has proven to be beneficial in treating skin, joint, and digestive disorders, is known to fight inflammation as well as provide pain relief, especially with arthritis. It is even believed to aid in fighting both cancer and heart disease. There is also some evidence it increases cognitive power.
Regardless of its health benefits, turmeric gives color to any recipe … or cutting board when cutting or grinding…. and can be used in soups, main dishes, with vegetables, teas and even lattes.
Here are a few ways to use turmeric in easy recipes.
Turmeric Tea.
½ teaspoon grated turmeric
½ teaspoon chopped fresh ginger
½ teaspoon ground cinnamon
1 tablespoon honey
lemon wedge
Bring water to a boil in a small saucepan; add turmeric, ginger, and cinnamon. Reduce heat to medium-low and simmer for 10 minutes. Strain tea into a large glass or cup. Stir in honey
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 slice fresh ginger root
- 1 tablespoon olive oil
Turmeric Chicken Thighs with Tomatoes
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground black pepper
½ teaspoon ground cardamom
1 (1 inch) piece cinnamon stick
¼ teaspoon ground cloves
2 bay leaves
¼ teaspoon ground nutmeg
6 skinless chicken thighs
1 (14.5 ounce) can whole peeled tomatoes, crushed
Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
Stir in cumin, turmeric, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes.
Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated. Saute for another 4 minutes, then pour in the tomatoes with liquid and stir..
Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: Simmered uncovered, the sauce will thicken; add water, or keep covered while simmering.)
Turmeric-Roasted Cauliflower
3 tablespoons Olive Oil
½ t eas. grated turmeric
½ teaspoons cumin
½ teaspoon ground pepper
2 cloves garlic
8 Cups cauliflower ( 1 head, about 2 pounds.
Preheat oven to 425 degrees. Whisk oil, turmeric, cumin, pepper and garlic in a large bowl. Add cauliflower and toss to coat. On a large rimmed baking sheet. roast, stirring once, until browned and tender, 15 to 25 minutes. Cook longer for crisper, crustier cauliflower.
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