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TIP: Add Turmeric To Foods

Turmeric is a rhizome with edible roots that grow underground horizontally. It’s related to ginger, which it somewhat resembles in external appearance.

Most Americans know turmeric as a deep gold spice that gives its intense color to curry powder. It’s been used for millennia to impart its color to foods. In the last century, it was used to give ballpark mustard its bright yellow color.

Turmeric has a peppery, bitter flavor and a mild aroma with a hint of its cousin, ginger, a note of orange.

More recently, turmeric has been discovered to be a potent anti-inflammatory, antioxidant, and anti-cancinogen. It may also protect against Alzheimer’s disease and heart disease. Its active ingredient, curcumin, is extracted and used in clinical studies for arthritis and cancer. (More on turmeric’s health benefits.)

HOWEVER: Turmeric can stain! It is also used as a dye. Don’t get it on your clothes, and scrub pots and pans immediately after cooking with a large does of turmeric.

 

Turmeric root. Photo courtesy Malaysian Kitchen.

WAYS TO USE TURMERIC

  • Beans: Add to bean and legume dishes.
  • Butter: Add to compound butter, drawn butter or other melted butter, to use on corn, lobster, etc.
  • Dips: Add to mayonnaise, sour cream or yogurt based dips.
  • Eggs: Add a dash to deviled eggs, omelets and scrambles.
  • Marinade: Combine with lemon in a chicken marinade.
  • Meat: Add to burgers, chili, meat balls, meatloaf, Sloppy Joes.
  • Rice: Add turmeric when cooking rice, or afterwards as a seasoning.
  • Salads: Mix into tuna, egg and other protein salads; into macaroni salad and potato salad; and add a pinch to salad dressing for green salads. Try a brown rice salad with raisins and cashews; season with turmeric, cumin and coriander.
  • Soups & Stews: Add to stews, lentil soup, pea soup and other hearty soups.
  • Vegetables: Delicious with sautéed kale, spinach and other greens, sautéed onions and roasted cauliflower or potatoes and mashed potatoes.
  •  


    Ground turmeric. Add it to salad dressings
    and dips for crudités. Photo courtesy
    McCormick.
     

    Turmeric Tea

    Dr. Weil made a terrific ready-to-drink turmeric tea that unfortunately didn’t catch on. But you can buy turmeric tea bags or make your own tea by simmering a teaspoon of the powder in four cups of boiling water for 10 minutes. Strain through a very fine strainer and drink it hot or iced.

    Add some ginger root for even more flavor and health benefits. You can also buy turmeric-ginger tea bags.
     
     
    RECIPE: MOROCCAN CHICKEN SALAD

    Try this creative roasted chicken salad recipe from Woodhouse Chocolate.

    Ingredients

    For the Dressing

  • 1/4 cup fresh lemon juice
  • 1 teaspoon fine sea salt
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dark cocoa powder
  • 1/2 teaspoon smoked paprika (you can substitute
    regular paprika)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon turmeric
  • 1 clove fresh garlic, minced
  • 3/4 cup vegetable oil
  •  
    For The Roasted Chickpeas

  • 1 can (15 ounces) chickpeas
  • 4 teaspoons olive oil
  • 1 tablespoon kosher salt
  • 1/4 teaspoon dark cocoa powder
  • 1/4 teaspoon smoked paprika
  •  
    For The Salad

  • 6 cups mixed baby greens
  • 8 Medjool dates, each cut into 8 slivers
  • 12-16 cherry tomatoes, quartered
  • 1/4 of a small red onion, thinly sliced
  • 1 roasted chicken
  • 6 slices cooked bacon, cut into 6 smaller pieces each
  • 16 sprigs of cilantro
  •  
    Preparation

    1. MAKE dressing: Whisk together the ingredients. Heat the oven to 400°F.

    2. DRAIN the chickpeas and dry them on a paper towel. Discard any stray skins. In a small mixing bowl, toss the chickpeas with the olive oil until evenly coated. Lay them in a single layer on a foil-lined baking sheet. Place them in the oven and roast for about 30 minutes, or until a nice dark golden brown. While the chickpeas are roasting…

    3. COMBINE the salt, cocoa powder and paprika. When the chickpeas are done, sprinkle 1 teaspoon of this mixture evenly over the chickpeas, moving them around to coat evenly. Save the rest of the salt for the next time you roast chickpeas.

    4. REMOVE the meat from the chicken. Slice the breasts and shred the leg/thigh meat.

    5. TOSS the greens with dressing in a large bowl. Add dressing to taste. On 4 dinner plates, fan out the chicken breast slices. Drizzle a little extra dressing over the chicken. Divide the greens evenly on the plates. Artistically place the dates, bacon, tomatoes and red onion over the salad. (Add some more of the shredded chicken if you like). Sprinkle some roasted chickpeas over and around the salad and top with a few leaves of cilantro.
      




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