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BTD Forums  /  Eat Right 4 Your Type  /  Curry or Turmeric? What can I do?
Posted by: marjorie, Tuesday, July 17, 2012, 6:22pm
I read my swami again and curry and turmeric are bennys for me. I want to utilize these great spices, however, I do not know what to do with them.

Do I sprinkle them on my beef/fish/chicken?

I made cod last night with paprika and it was really good. I definitely want to try new things but we have to keep it simple. I tend to set the smoke alarm off ALOT and perhaps this is why I am still single??? I might need a reallllllllllllll patient man to understand my lack of domestic nature.

Thanks!
Posted by: Henriette Bsec, Tuesday, July 17, 2012, 7:00pm; Reply: 1
Tumeric is part of a good curry mix.
So you should look into indian food ;)
a good start is this recipe
http://www.taste.com.au/recipes/7665/madras+beef+curry
Posted by: Mother, Tuesday, July 17, 2012, 7:08pm; Reply: 2
I take it in capsule form and it really helps with inflammation and arthritis in my knee from prior surgery. I know when I forget to take it. Using it in food is good but you would have to use a ton to get all the benefits
Posted by: 10384 (Guest), Tuesday, July 17, 2012, 8:19pm; Reply: 3
Get the best quality stainless steel saute pan that money can buy.  Keep it extremely clean with a dobie pad and barkeepers friend.  Preheat pan on stove, but not very hot, just heat it on a low medium heat... about 4-5 on a 1-10 scale.  Add olive oil, about a tablespoon, maybe a little more, if you want or need it.  Add chopped garlic.  Do not burn it, keep the heat low, just let it sizzle a little bit.  Take piece of protein...fish, beef, chicken, whatever is a diamond or superfood, preferably a diamond...today I cooked a piece of Walleye.  While that is simmering in the pan, start sprinkling little bits of various ground spices...today I used nutmeg, cinnamon, turmeric, paprika, oregano, sage, thyme, a few whole fennel, and salt.  Turn the protein with a spatula and let the protein cook a little more.  Still keep the heat the same.  Go ahead and let the stuff in the pan burn a little.  The garlic certainly will.  Turn down to simmer, around 1-2 on the 1-10 scale, cover and let it go like that until the protein is cooked the way you like it.  Remove cover and deglaze with lemon juice for fish/poultry or red wine for beef/ostrich.  Remove to plate and scoop all contents of pan with spatula on top of protein.  Enjoy.
Posted by: wanthanee, Tuesday, July 17, 2012, 8:29pm; Reply: 4
Quoted from marjorie
I read my swami again and curry and turmeric are bennys for me. I want to utilize these great spices, however, I do not know what to do with them.

Do I sprinkle them on my beef/fish/chicken?

Yes, you can.



:) Hi,everytime I cook rice or Quinoa or buckwheat or soup I put Turmeric and Rosemary or Thyme  in  the pot let it cook the same time.
Posted by: Spring, Tuesday, July 17, 2012, 8:31pm; Reply: 5
I LOVE turmeric, cardamom and garlic together. Yummy. Works great on turkey burgers!!  The same three are great on grocery store green beans too. Knocks some life into them - onions add a lot too!! Delicious! Of course, anyone who can have black pepper would enjoy it in place of the cardamom. Cardamom is a very good sub for those who cannot have pepper.
Posted by: ruthiegirl, Tuesday, July 17, 2012, 8:40pm; Reply: 6
I mix turmeric into eggs before cooking them. I also use it to make "yellow rice" or "yellow quinoa" by mixing turmeric, olive oil, onion powder, garlic powder, and salt with the grains before adding hot water and cooking.
Posted by: Spring, Tuesday, July 17, 2012, 8:42pm; Reply: 7
Quoted from Mother
I take it in capsule form and it really helps with inflammation and arthritis in my knee from prior surgery. I know when I forget to take it. Using it in food is good but you would have to use a ton to get all the benefits

I do use a "ton" of it. It is a wonder that everything in my kitchen isn't yellowish from using it!! Because it will stain!! (Sunshine will get rid of most of a stain, though, on clothes or portable things from the kitchen.)

When people come into my kitchen after I've cooked with it, their eyes pop and they exclaim about how good it smells in there!!
Posted by: Mickey, Tuesday, July 17, 2012, 9:38pm; Reply: 8
I also take the capsule form of turmeric now for my heel pain.  I have been using curry powder lately on my food because it is a diamond on my swami, i used to use turmeric but that has now been downgraded to a superfood.  I figure curry is better for me to use on food since it has alot of other spices that are in it that are good for me.  I put it on everything from hamburgers to poultry, you don't have to use alot as it can be kind of overpowering.  Ironically i used to hate curry because my only exposure i had to it was having it in indian food, i heard that they use alot of it in indian food and there are different types of curry.
Posted by: shoulderblade, Tuesday, July 17, 2012, 10:28pm; Reply: 9
Quoted from ruthiegirl
I mix turmeric into eggs before cooking them. I also use it to make "yellow rice" or "yellow quinoa" by mixing turmeric, olive oil, onion powder, garlic powder, and salt with the grains before adding hot water and cooking.

I think Turmeric is a great 'mixer-in'. I use it in soups, stews, omelettes or any where else it can blend in to a dish. I also think it goes well with other spices, for me usually Garlic, Cumin and/or Ginger. Actually I discovered the spice through BTD and have become a big fan.
Quoted from Spring

I do use a "ton" of it. It is a wonder that everything in my kitchen isn't yellowish from using it!! Because it will stain!! (Sunshine will get rid of most of a stain, though, on clothes or portable things from the kitchen.)

I have read that it was once used as a fabric dye. Maybe that is why I mix it in rather than sprinkle it.
Quoted from Mother
I take it in capsule form and it really helps with inflammation and arthritis in my knee from prior surgery. I know when I forget to take it. Using it in food is good but you would have to use a ton to get all the benefits

I have read it has to be concentrated to use as an anti-inflammatory. I have also read that it works better in conjunction with Cayenne Pepper but I don't know the original source on that. In any case using lighter amounts in food is not going to hurt.

Posted by: chrissyA, Tuesday, July 17, 2012, 11:56pm; Reply: 10
Cauliflower and turmeric are a match made in heaven :)
http://www.frenchrevolutionfood.com/2011/11/the-secret-ingredient-turmeric-gobi-gobi/

I didn't learn to cook until I was your age, so there is hope if you're motivated. It's not that hard - just take baby steps and don't beat yourself up when something turns out inedible :X it happens all the time :-/  There are several fantastic instructional shows on the Cooking Channel, so, depending on what tv service you have...
There are also tons of websites with recipes that are basic and geared toward the beginner. But like anything else new and unfamiliar, it takes time and patience. Most of all have fun learning from your "unexpected outcomes"  :)
Posted by: ABJoe, Wednesday, July 18, 2012, 12:54am; Reply: 11
Quoted from marjorie
I definitely want to try new things but we have to keep it simple. I tend to set the smoke alarm off ALOT ...

The smoke alarm was my "timer" when I was in an apt. in college...  I would put thin pieces of meat in the broiler with whatever spices I wanted on them and run down to the mailbox, where often someone would stop me and we'd start chatting...  When the smoke detector went off, I knew it was done, but I had to run to grab it quick...  
Posted by: Spring, Wednesday, July 18, 2012, 3:13am; Reply: 12
Quoted from ABJoe

The smoke alarm was my "timer" when I was in an apt. in college...  I would put thin pieces of meat in the broiler with whatever spices I wanted on them and run down to the mailbox, where often someone would stop me and we'd start chatting...  When the smoke detector went off, I knew it was done, but I had to run to grab it quick...  

This sounds so familiar to me, having had two sons in college! If they didn't think up this kind of stuff themselves, they had roommates who filled in the gaps! Thankfully, all of them had mothers who liked to cook, or they may not have ever survived!
Posted by: yvonneb, Wednesday, July 18, 2012, 10:14pm; Reply: 13
Mix salt and tumeric in a shaker, so everytime you season with that salt you also add the beneficial anti-inflammatory tumeric as well   ;)
Posted by: Spring, Wednesday, July 18, 2012, 11:02pm; Reply: 14
Quoted from yvonneb
Mix salt and tumeric in a shaker, so everytime you season with that salt you also add the beneficial anti-inflammatory tumeric as well   ;)

Good idea!!  8)
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