Tonight was my first experience with fresh turmeric!
It is similar looking to ginger and packs a punch of flavor as well. Turmeric is used from a dye to a super food in fighting cancer. It is also the principal ingredient in curry powders. I thought I would roll with the curry theme for my dinner tonight.
Curry with Fresh Turmeric
- 1 yellow onion
- olive oil
- 2 cloves garlic
- 1 delicata squash
- 1 bunch lacinato kale
- 1 bell pepper
- 1/3 cup nutritional yeast
- 1 tsp grated fresh ginger
- 1/2 tsp fresh or dried turmeric
- 1 tsp curry powder
- 1/2 cup water
- pasta serving of choice
- Pre-heat oven to 350 and de-seed the squash then cut into small pieces.
- Rub with olive oil and place in over for 30min
- chop onion and add it to the olive oil heating on the stove in a large wok or pan
- add crushed garlic to the onions once they are translucent
- cut bell pepper into small pieces and add it to the onion
- once the pepper is soft add the yeast – water and let simmer
- cook pasta to taste
- add the kale when there is 5min left on the squash
- add the squash hot out of the oven and cover everything with the sauce.
- Serve the pasta and top with the curry veggie mix
I’m not sure if I could taste the added turmeric over the curry, but whatever the case this dish was delicious! Curry and squash is a very nice combo. Let me know if you find turmeric near you!
p.s. I am trying to get back to blogging recipes – mainly dinners. Sorry for the lighting, I am just trying to get these amazing flavors out there! Thanks for still reading!
So I went a little nuts at the Farmer’s Market yesterday and got a lot of produce but in fact not enough lettuce…anyway I thought I would post another farmers market recipe! I didn’t realize how good this was going to be until I ate it so I do not have a picture of the Cinderella eggplant before it was cooked but they are softball size and light purple with white instead of a deep purple.
To start I hallowed her out and cooked up 1/2 and onion and the guts in some olive oil. Once that had cooked for about 10min I added two zucchini fritter failures to the pan (you could just use shredded carrots and zucchini instead) and 1/2 cup of cooked quinoa.
Now those ingredients are all fine and dandy but you add some curry powder and bam! Eggplant and curry are amazing together. The only thing that would have mad this better would have been some cilantro. I cheated with parsley to make it look better.
Bad Sissy Monster! I drank it anyway
Time to go finish off the leftover stuffing!
When I read about KERF’s coconut shrimp and kale soup I knew exactly what I wanted to make for dinner! I switched up her recipe a little and made it vegetarian, but I think it would be equally delicious. I haven’t met anything that mixes coconut and curry that I didn’t like.
I had a can of coconut milk hanging around just begging to be used so she went into the pot!
Along with the coconut milk:
- 1 carton of veggie broth
- 1 bag of frozen mixed greens or one head of kale/mustard greens/collards
- 1 tbsp curry powder
- 1 can coconut milk
- shake of nutmeg
- 1 clove of garlic pressed
- small dash of salt – already sodium in the broth!
- 1 can of chickpeas drained
Throw everything in a pot and let simmer for 30min. Serve with delicious bread aka Great Harvest Dakota bread!
Time to get back to cleaning!
I know I have recently been writing only about wedding things and forgetting about food, but I am still trying to eat normally and not let the stress negatively impact the way I was running my life before! My hope is to have a photographer, caterer and dress by April 3rd…fingers and toes crossed!!!!
Back to the food!
I usually don’t eat much tofu, but I saw it at Whole Foods this weekend and it sounded good.
I mixed up some olive oil and curry powder then brushed it on thin slices of tofu and coated one side in sesame seeds. Baked at 350 for 45min – I like my fu crunchy!
All together on my wedding vision board!
I obviously have a lot of space to fill!
What detail at a wedding you have attended made it stick out from others?
Do you like curry? I LOVE curry! I however do not like that the first ingredient in most curries is some form of oil. I set out to make a delicious curry with less oil and tons of flavor.
I have had the curry powder in the left for a really long time. In fact I think my mom gave it to me from her spice rack when I moved to Boston. It may be old, but I love its can and the crazy label. I added a little extra flavor with the other spices just to pump it up, but I don’t have all of the curry spices so I just went with it.
MUNG BEAN CURRY – serves 2 maybe 3
- 2 TBSP curry powder – I used a lot and these spices are really to taste for me
- 1/4 tsp tumeric
- 1/2 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 small yellow onion
- 1 clove garlic – pressed
- 1 acorn squash roasted, peeled and cubed
- 1/2 cup water or chicken broth
- 3 kale leaves torn into chip size pieces
- 1/2 cup dry mung beans cooked as directed
- 2 tbsp coconut oil
- Roast squash for 20min @400 coated in 1 tbsp of coconut oil
- coat bottom of large pot with other tbsp of coconut oil
- chop onion and cook until clear in the oil ~ 5min
- add garlic, spices and water
- Add kale and steam ~5min
- Add beans and stir together – add more water if needed to coat the spices over the beans and kale
- Lastly add the chopped squash and gently stir into the curry bean mix – try to keep the cubes whole
- Let the whole mix simmer for about 5min to get the flavors throughout adding more water if needed.
This made a lot of dishes but it did not take much time to make because once mung beans are soaked they do not take very long to get soft.
We are supposed to get an ice storm tonight into tomorrow so Sissy and I might be staying put tomorrow. All the more time to enjoy some curry!
I tried out something new in my meal tonight.
I added one tsp to my grains as they were cooking.
Unfortunately I had high hopes for this but I couldn’t taste the coconut at all! I don’t know if I didn’t add enough or if it was the grain blend I used, but I will try plain rice and a little more oil next time. Thankfully coconut oil has many uses!
All together now!
I love curry flavors!
I’ll keep you updated on my coconut oil adventures!
First off I had the most amazing ride today in the Maryland countryside! I rode for about 12.5 miles over an hour and climbed some major hills. Best part about hills? What does up must come down! I would bring my camera but given it’s lameness already I don’t want to take any chances!
When I got back from my ride I wanted dinner!
- 1 shallot
- 1tbs EVOO
- 12 shrimp
- 1 zucchini
- 1/2 cup wheat berries (when uncooked)
- 1/2 cup soy beans
- 1 tbs curry powder
Cooke wheat berries in a pot water for 30min or until desired chew. Sautee shallot in EVOO, add zuc, beans and then finally shrimp and curry powder.
Serve shrimp mix over wheat berries and you are done!
Check out what happened with my digital macro setting…I memorized the settings so I know where things are. I will have a problem when the memory card gets full :( I think I remember how to delete them.
I am going to Maine tomorrow and I can’t wait. Maine is probably the most special place to me in the US and then Arizona on horseback. I could ride through the desert on a horse all day long (as long as I had water!)
I can’t wait to smell that fresh Maine air. Nothing else smells like Maine.