maybe I should just rename it that!
Anyway, today (or rather the last few weeks) I’ve been wondering why I have not been cooking with turmeric. I know, outta left field, right? Besides the gorgeous warm orange-yellowy color that it brings to a dish, it’s actually been a widely used spice in Chinese medicine to help cure/treat inflammation and it’s also a great antioxidant as well as helps combat belly issues.
Turmeric contains curcumin, which is the powerhouse of the spice. Unfortunately to get the best results you’d have to consume an extract that contains the curcumin. While turmeric has it, it isn’t really that much but every little bit helps, right?
So I’ve been putting turmeric in everything. Seriously. Marinades. Quinoa. Couscous. Gabi’s homemade chicken nuggets and meatballs. It has such a subtle flavor yet still enhances the flavor all the while giving your dish a beautiful golden hue.
So give it a try! See where you can add it to your recipes.
I wonder what other spices I’ve been missing out on…what do you all love to use that is a bit different?!
nothing to do with tumeric but loving her little wispy ponytail.
Ps- a very sad day reading that Alan Rickman has passed away. Loved him in so many movies such as _Dogma_, _Sense and Sensibilty_ (I’m a HUGE Austen Fan), and so so many more. Cancer sucks. RIP.
oh Julia…So yes- I am one of those crazy foodies who is absolutely in love with Julia Child. Not that I have ever met her or anything but after the movie _Julie & Julia_ came out I was OBSESSED. And it wasn’t really the movie that put me over the edge but rather just the influence Julia Child has had on (most) of the cooking world. Ok- maybe some. I guess the movie just really sparked my interest in it all to a whole other level being that I was really getting into the cooking thing.
So fast forward a few years and I ended up reading a few books by Julia and others about her. And that also helped my fascination grow of her. So here I was living in Dothan, Alabama (a relocation from Phoenix, Arizona) and I was planning our wedding (which was happening in St. Louis, Missouri) and I didn’t have a job because I was
lazy traveling to St. Louis every moth for a week at a time getting all the details together and finalized. Hey- I think it was a fabulous excuse. 😉 To pass the time and add some more interesting things in my life, I decided to cook through Julia’s cookbook. Albeit I was not as ambitious as Julie Powell to do it all in a year but figured I could knock out a recipe a week. And let me tell you…spending on average 3-5 hours making one dish was absolute heaven to me! And made me really not want to have a job anytime soon.
So fast forward to 2013 and wouldn’t you know it, I got a job: part-time at Dothan Magazine as the assistant to the owner and also in charge of distribution. While this is a part-time gig I don’t get home till almost 5pm and cooking a 3+ hour meal just really wasn’t happening. See– I’m really not that committed. PLUS- when the husband is working mornings he normally heads to bed at 8 so we need to eat early-ish. So needless to say, Julia got shelved. So I tried cooking on the weekends but that sometimes didn’t work either due to beach time. And more beach time. Did I mention we live 90 minutes away from the beach? Lovely perk for living in an itty bitty town!
Another reason for this blog about food was because a good friend of mine who I worked for and with while at ASU, Paige, posted one day on Facebook that I should blog about my Julia nights of cooking. Whenever I would do a Julia recipe I’d post about it onFacebook. It seemed like a great idea– so here we are. Along with my recommitment to blogging regularly, I am also committing to doing a weekly Julia blog.
My dad is in town this week so I will definitely be doing a Julia recipe. Oh what oh what should I do…Chicken? Beef? Lamb? hhhhmmmm….
Ps- I’ll be keeping a list of all the recipes I have done so far as well as the ones I’ll be doing from this point on. If I can find the recipes online I will also post a link but you can always refer to her fabulous cookbook!
Fresh Rosemary and Oregano from my garden