Tag Archives: turmeric

Thai Me Up! (Or, “An On-Hand Attempt at Recreating a Proper Peanut Sauce”)

In my pantry today:

  • 4 c rice noodles
  • 1 c peanut butter
  • 3/4 c lite coconut milk
  • Juice of 1/4 lime
  • 1 c cabbage, sliced thin
  • 2 tbsp carrot sticks, sliced thin
  • 3 cloves garlic, sliced thin
  • 1 green onion, sliced thin
  • 2 tbsp gyoza sauce
  • 4 tsp soy sauce
  • 4 tsp olive oil
  • 1 tsp sesame oil
  • 2 tsp dried basil
  • 1 tsp turmeric
  • 1 tsp cayenne pepper

P1110492Ok, this is in stages. But completely worthwhile stages. In fact, to simplify this otherwise daunting-sounding rip off of an otherwise respectable Thai dish:

1. Put sliced garlic and onions in 2 tsp olive / 1/2 tsp sesame oil warming to ML. Let cook until garlic begins edge-goldening. Prep anything else while this goes on.

2. In separate pan, put remaining oil in on M. Lay cabbage and carrots in oil and toss delicately with 1 tsp soy sauce. Cover the pan and turn off the burner. Let sit until mealtime.

3. Spoon peanut butter into garlic pan and let melt. Turn up to M and throw in remaining seasonings along with gyoza sauce, coconut milk, lime juice and remaining soy sauce. Stir until the first boilin’ bubble appears, then turn burner to L.

4. Boil noodles according to package directions. Drain and, while hot, mix into the peanut sauce. Serve topped with cabbage and carrots. Garnish with a

5. Spoons! 

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Papardelle-icious to Vegetarians and Carnivores

In my pantry today:

  • 1 package Trader Joes® lemon-pepper papardelle
  • 2 c fresh spinach
  • 1/3 c olive oil
  • 2-3 cloves garlic, sliced thin
  • 1 tbsp fresh oregano, minced
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • Parmesan to top

P1110468Yum. And an easy “yum” at that. So easy that though I didn’t have time yesterday to write down the ingredients today they are still simple to keep emblazoned in the senses. If you haven’t cooked papardelle before, try it out and learn how it got its name from the Italian verb “pappare” (to gobble up).

P1110447Fry your garlic on ML until just the edges begin to turn golden, then remove the pan from heat and sprinkle on the seasonings. Let that sit while boiling papardelle to the perfect al dente and chopping spinach. When the pasta gets drained, turn off the burner. Mix spinach into the oil/garlic/ and move that pan back to the burner you just turned off (don’t turn it back on). Cover the pan for 1m, then uncover and stir until the spinach is wilted to your taste. Mix in the papardelle and ensure everything is properly coated. Sprinkle with Parmasean. Between the papardelle, spinach (and Parmesan), this vegetarian dish will have more protein – and visual interest – than eating a chicken breast. Of course that doesn’t mean you couldn’t add meat if you want, or skip the cheese for an easy vegan dish. 5 well-deserving spoons!

Roasted New Potato Salad with Lentils and Feta

In my pantry today:

  • 3 c baby spinach
  • 4 new potatoes
  • 1/2 c lentils, cooked
  • 1/2 c feta cheese
  • 1 small tomato
  • 2 tbsp sweet onion, minced
  • 2 tsp olive oil
  • 1/4 tsp turmeric
  • 1/2 tsp garlic powder
  • dash salt
  • house vinaigrette du jour*

P1100487There was fresh spinach. There were potatoes. There were lentils in the refrigerator. With spring in what little prime it gets in South Carolina I didn’t want a hot meal, but it is because summer still isn’t here that I’m not sold on salads yet this year as a meal. What might draw that bridge o’er troubled waters? If you said “potatoes,” then you’re damn right I’m 1/2 Irish.

Wash, halve then toss your potatoes in olive oil, garlic, turmeric and salt. Put cut-side down on a pan and bake in a 400° oven for 40m. Let them cool for 5-10m out of the oven while you prepare a bed of spinach, onion and tomato. Top that with the halved, roasted potatoes… then top that with (cooked, drained, cooled) lentils and feta cheese.

I used some of our house vinaigrette du jour* on it — that’s just 1/4 what was left of our Good Seasons® red wine/olive oil dressing, more olive oil/red wine vinegar, some garlic powder, turmeric and asafoetida (lentils would be afoot). As far as salads go, this one gets 5 spoons both on the flavor and fullness front.

May I Curry Your Flavor?

In my pantry today:

  • 1 c leftover rotisserie chicken, chopped
  • 3/4 c tomato, chopped
  • 1/2 c fresh spinach
  • 1/4 small red onion
  • 2 cloves garlic
  • 1 tbsp ghee
  • 1/2 c vegetable broth
  • 1/4 c unsweetened almond milk
  • 2 tsp mustard seeds
  • 2 tsp hot curry powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp turmeric
  • dash asafoetida

P1100392Looking for — or didn’t know you were looking for — a spicy new sauce for pulled chicken or pork? Tailgate dishes becoming a little predictable? Don’t usually cotton to curries? Give this a try for more kick than curry.

Start onion and garlic in melted ghee on the L side of L for at least 20m. Sprinkle in the mustard seeds and increase heat to the M side of ML until crackling is heard. Add tomatoes, a dash of broth and cover 5-10m. Chop up your chicken and spinach, set aside. Return to the pan and crush those tomato bits with your spatula, adding the remainder of spices. Mix, mush and gently pummel everything before adding in the spinach. When it begins to wilt upon stir, add in the rest of your liquids, stir well, then add in the chicken. Do some more stirring well while it comes to a boil on M. When it does, cover the pan and turn heat back to the L side of L. Let sit and be heated together as one, then enjoy on a bun or over rice for 5 spoons of flavor.

Chicken and Black Beans in Macadamia Nut Gravy

In my pantry today:

  • 1 6oz can chicken breast
  • 1 14oz can black beans
  • 1/2 c vegetable broth
  • 2 tbsp macadamia nut butter
  • 2 cloves garlic, sliced thin
  • 1/2 S sweet onion, sliced thin
  • 1 tbsp olive oil
  • 1 tsp cayenne
  • 1/2 tsp turmeric
  • dash asafoetida
I forgot to take photos of this meal, so here is a picture of the most tantalizing of all nutmeats.

I forgot to take photos of this meal, so here is a picture of the most tantalizing of all nutmeats.

First and foremost, thank you mom for the bag of macadamia nuts that in part went to the making of the macadamia nut butter that makes this dish great. I don’t have a specific magic recipe for macadamia nut butter, but nut butters in general are all pretty similar. Grind the nuts until they are butter. Add a little oil. Maybe a little salt. There was just a little left in the fridge this time, and a little is all you need.

Start the onion and garlic in olive oil on ML and let cook 15-20m (depending on your patience), stirring occasionally,  then sprinkle with turmeric and stir a little more. Stir in the macadamia nut butter until it melts into a gooey, near-liquid paste, drizzling in the vegetable broth until a thin gravy is made. Add then the entire can of black beans and entire well-drained can of chicken; stir and increase the heat to MH until a boil begins. Before rolling commences reduce to the ML side of L, stir in the cayenne and cover. Let cook another 20-30m. Serve over rice or pasta. 5 spoons!

Holy Taters ‘n Beans, Batman!

In my pantry today:

  • 1 26.5 oz can black beans
  • 3 sm sweet potatoes
  • 1/2 small yellow onion
  • 1.5 tbsp garlic paste
  • 1 small sweet pepper, diced
  • 1 tsp cumin
  • 1 tsp chile de arbol powder
  • 1/2 tsp unsweetened cocoa powder
  • 1/4 tsp turmeric
  • dash asafoetida
  • dash water

Holy Taters 'n Beans, Batman!As it turns out, I am making a crock pot meal today… but not one which utilizes the free haunch-meat of rodents (April Fools!). A big spicy pot of something meatless was on the menu — in fact, I don’t see any meat happening in the very near future. Not until the image of the half-squirrel LouLou once did bring inside stops suddenly also being in a delicious sauce. Cut your onions, pepper and sweet potatoes. Put onion and pepper into the olive oil already heated to H on the slow cooker scale. Add turmeric and let simmer for a few minutes, then add the beans and remainder of the seasonings. Rinse out the can with a little water and mix it in along with your sweet potatoes. Cover and cook until sweet potatoes are tender… this can be arranged whether you’d like it set before you leave the house bright and early, or whether you want it a little quicker. Either way you’ll get at least 4 spoons for dinner.

Getting Over The Hump, Italian-Vegan Style

In my pantry today:

  • 1 32 oz can crushed tomatoes
  • 1 14 oz can petite diced tomatoes
  • 1 5 oz can tomato sauce
  • 1.5 c macaroni, dry
  • 1/2 c Nutrela
  • 1/2 sweet yellow onion, finely diced
  • 5 cloves garlic, minced
  • 1/3 c olive oil
  • 1 tsp balsamic vinegar
  • 1 tsp turmeric
  • 1/2 tsp cumin 
  • 2 dashes of salt
  • 1/2 tsp garlic paste
  • 3 drops doTerra oregano essential oil
  • Parmesan cheese to taste

meatlessmarinara

I started my morning by tossing some stuff in a crock pot and walking away. First, it was slice-chunks of onion and garlic in 1/3 c olive oil resting covered on the highest setting for about 20m. Stir in Balsamic vinegar, cumin and turmeric. Add a quick dash of salt. Cover and let continue to cook for another 20m. Now this all seems very time-dependent and I know most of us are not common to such luxury; in my defense all of the time between food handlings was wisely spent cleaning up after myself and getting ready for a day outside of the home. Food needed to be ready this evening so as to keep us away from unintentional glucose emergencies that end up requiring an errant drive through. In the cupboards were cans of tomatoes and macaroni. I am nowhere near a regimented dietary state, but I can foresee history’s repeats and perhaps solve a steep caloric intake of not-really-food items with a nice marinara. The power of a nice marinara should not be underestimated.

nutrelacrumbled

Before leaving the house, turn the crock pot to its lowest setting. Return home several hours later and rejoice at the odor which awaits you. Decide that the Nutrela deserves another chance because you have no other desirable proteins and a little extra time. Boil it for 17 instead of the 7 instructed on the box. Shrug at the point of defeat against texture; drain and fastidiously squeeze out the additional water inside each nugget (that’s not as bad as it sounds — just lay them all out and press a clean cloth into them with a firm hand). Dice them until they become almost a ground sausage consistency. In a small saucepan add the now-ground(ish) Nutrela with 1/2 tsp garlic paste and 1 drop oregano essential oil. Take a second to tenderly smash while stirring to ensure the not-meat’s submissive essence then set aside for a nutrela2few minutes while the macaroni finishes boiling. Add two drops of oregano oil to the marinara; stir. When those little elbows are drained, mix some marinara into the saucepan and serve over macaroni that was pelted before and after said sauce with Parmesan (or substitute a vegan option, since this recipe is vegan until this part). So the Nutrela downgrades a 5 spoon marinara dinner to a 4 spoon dining experience. Nutrela you are not a terrible foe, but my battles with you have only just begun.

Pan-a Stew-a: A Remedy for all Ills or Difficulties

In my pantry today:

  • 1 10 oz can chicken breast, drained
  • 1 14 oz can butter beans, drained
  • 1 L sweet potato, diced
  • 1 c kale, minced
  • 4-8 baby carrots, or whatever’s left in fridge
  • 1-2 c Basmati rice, cooked and cold
  • 1/2 L sweet yellow onion, sliced thin
  • 3 cloves garlic, minced
  • 2 14 oz cans chicken broth
  • 1 tsp olive oil
  • 1/2 tbsp butter
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • 1/3 tsp cumin
  • 1/3 tsp cayenne pepper
  • Parmesan cheese to top

panstewThis will be a cold February night’s remedy for all ills and difficulties; it will be, as well, a panacea of flavors. Get those large onion and small garlic minces into butter and olive oil heating to the M side of ML. After about ten toe-tapping minutes, add sweet potatoes, turmeric and 1 can of broth. Stir to coat. Another 5 minutes in, fond the last dregs of a still-viable bag of baby carrots and add them to the pan as well. Cover and boil over MH until potatoes begin to show signs of tenderness towards your fork. Add kale, chicken, rest of seasonings and rest of broth. continue cooking on L, covered until dinnertime. Five minutes before said time, increase the pan to M, add rice and slap the cover back on. As pan reaches the zenith of M turn it back off. Let sit for 2-5m then serve topped with Parmesan. 100 reasons for 5 spoons tonight!

Moong-day, Moong-day (ft. Nutty Cabbage)

In my pantry today:

  • 1/2 medium cabbage
  • 1/3 c moong dal
  • 1/3 c dry roasted peanuts
  • 1 c Basmati rice, cooked/cold
  • 1 tsp vegetable ghee
  • 3 c vegetable broth
  • 1 tbsp garlic paste
  • 2 tsp ginger-garlic paste
  • 1/2 tsp turmeric
  • 1 tsp coriander
  • 1 tbsp hot curry powder 
  • 1 pinch asafoetida

peanutcabbage

I’ve got to come clean about something.

I really like cabbage.

Cannot lie. Like it, prefer it even over other vegetables. This all came to pass long before I understood its health benefits beyond not being cake. Want to improve your health but can’t afford another prescription? Eat cruciferous vegetables. That being said…

Start the ghee out on ML and when melted add the onion. Cook over ML heat for 10m or so then toss in the raw cabbage. Turn up heat to MH and stir fry for a minute or two; add 1/2 c of broth and cover. Continue letting steam over M heat for another 10 minutes. Remove lid and stir in seasonings, peanuts. Bring back to a boil and stir in moong with remainder of broth. Bring back to a boil and let cook on M until moong is tender (20-30m) and most of the liquid is gone. Remove from heat and toss in cold rice. Put back on ML heat and toss until everything is hot. Maybe this looks like it takes forever, but there were a lot of dishes to wash ‘n junk and it seemed to take no time at all (and precious little effort). As a combined nut lover and one who loves cabbage done its due, I give this 5 spoons!

Stuffed Cauliflower

In my pantry today:

  • 1 lg head cauliflower
  • 1 c quinoa, cooked
  • 1/2 c finely shredded monterey jack cheese
  • 1 clove garlic, in thin spears
  • 1 tbsp turmeric
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1/8 tsp asafoetida

stuffedcauliflowerSo this one is a doozy of a dish that I both went into suspecting and came out knowing with which I can do better. I will master this. It might not have helped that I decided to go my own way with the stuffing (as opposed to the scant every recipe online). I don’t blame myself, of course, I blame my cupboards. Regardless, the fundamentals won’t change. Start out by getting the bottom greenery off of and core out of your cauliflower, then wash it before submerging it for 15m or so in a large pot of boiling water laced with all of the above slated turmeric. Take it out and let it cool for another 10 or however long it takes you to complete the following:

Mix together 3/4 c quinoa with all the cheese and above-listed seasonings then set it aside. There will be time, too, to make the sauce to top it before baking.

  • 1/2 sweet onion
  • 2 cloves garlic
  • 1 tsp vegetable ghee
  • 2 tsp olive oil
  • 1/3 c half and half
  • 2/3 c vegetable broth
  • 2/3 c tomato sauce
  • 1 tbsp coriander
  • 2 tsp cumin
  • 1/4 tsp cayenne

Chunk up your onion and garlic and let cook in ghee over ML heat for 5-10 minutes. Puree like hell in the food processor. In the pan from which they came, heat the olive oil and pour the pureed contents back in. Cook over ML (erring on the side of M), scraping off the bottom as you go and adding in the coriander and cumin. Make it into a cohesive paste and begin adding your liquids while heating, now, to full M. Add the cayenne last then let sit until the big white head gets  turned upside down then stuffed gently and lovingly with the mixture from a couple paragraphs back. This is a little more difficult than it sounds like it might be — you see from the picture up there that a full stuff will take some training. Put in glass baking dish right-side up, cover with sauce and remaining quinoa and bake at 425° for 1 hour. 4 spoons for taste and aesthetics — when I figure out how to better stuff this thing, we’ll see about making it 5.