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Posts Tagged ‘turmeric’

by Sarah Steimer

New Beginnings New Year Smoothie

Time to start the new year with something healthy! This bad boy was like drinking a whole breakfast, and is probably healthier than most handfuls of cereal we shove in our food holes. I mean, what?

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by Sarah Steimer

Spicy-sweet curry popcorn

I’ve never had a sweet-and-salty curry combination, but this was pretty rad. Once again, I gobbled through this bowl of popcorn in no time and mentally added this to my list of movie-watching snacks. Spicy-sweet curry popcorn and maybe a bottle of dark winter ale? Absolutely.

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by Sarah Steimer

Chickpea salad with coriander and cumin

This salad has simple ingredients that end with a big result. The chickpeas and seasonings are so earthy, but the salad on top really cools things off and brightens the entire dish.

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by Sarah Steimer

Slow-cooker chicken tikka masala

I cut up the chicken and mixed the sauce the night before so I could just toss all the ingredients in the slow-cooker the next morning. What could be better than having lunch (or dinner) ready and waiting? Especially when it makes your apartment smell like the best and coziest Indian restaurant.

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by Sarah Steimer

This is one of my new favorite side dishes. It's so, so simple and makes the house smell like an awesome Indian restaurant.

This quick side dish could also work well as a soup or salad topper. Roasting the cauliflower brings out a nutter flavor that compliments the curry seasoning.


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by Sarah Steimer

This turned out to be a pretty great lunch soup. As far as soups go, this was a pretty quick recipe. I served this with a few slices of dense, multigrain bread, but it would also be great with rice or crumbled crackers.

As far as soups go, this was a pretty quick recipe (perfect for lunch). I served this with a few slices of dense, multigrain bread, but it would also be great with rice or crumbled crackers.

  • olive oil
  • 1/2 sweet onion, chopped
  • 1 garlic clove, minced
  • 1/2 tablespoon ginger, minced
  • 1 teaspoon turmeric
  • 1 teaspoon dried coriander
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1 teaspoon chilli powder
  • 2 tablespoons tomato paste
  • 15 ounces, or about 2 cups, mixed beans
  • 1 1/2 – 2 cups water (depending on what consistency you prefer)
  • salt

Heat a couple tablespoons of olive oil in a medium pot or Dutch oven over medium heat. Add the onion and sauté until translucent. Add the garlic, ginger, turmeric, coriander, cumin, curry and chilli powder, cooking over low heat just until fragrant. Add the tomato paste and cook for a minute or two longer.

Add the beans and water to the pot and bring to a boil over medium heat. Turn the heat down to medium-low and allow the soup to thicken for about 20 minutes. Season with salt and serve immediately.

Makes about 3-4 servings.

Recipe adapted from: Fuss Free Cooking

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by Sarah Steimer

Bill has been getting Sweet Fire Pickles from Stover’s Farm at our farmer’s market, and they served as the inspiration for this recipe. In fact, I even washed out one of their jars and reused it for my version. Oh – and if you’re wondering what the red is, those are just mature banana peppers (that’s right, not all are yellow).

NOTE: For any of these peppers, de-seed them entirely or at least some, depending on your heat tolerance.

  • 3 medium-sized banana peppers, sliced a little thinner than a 1/2-inch thick
  • 1/2 jalapeño pepper, sliced thin
  • 1/4 sweet onion, sliced
  • 1 small cucumber, sliced a little thinner than 1/2-inch thick, then quarter these pieces
  • 3/4 cup white vinegar
  • 1/4 cup apple cider vinegar
  • 1 teaspoon kosher salt OR canning salt
  • 2/3 cup sugar
  • 1 teaspoon turmeric

    My dad likes to make “refrigerator pickles” for his hot dogs in the summer. It’s a simple combination of cucumbers, onions, water, sugar, vinegar and dill (I’m probably forgetting something). This is like the amped up version of that, and I went with a chicken brat instead of a hot dog.

In a medium-sized bowl, whisk together the vinegars, salt, sugar and turmeric until everything has dissolved. Add the vegetables to the liquids and mix thoroughly. Transfer the vegetables to a 16-ounce jar first and cover with the liquid, making sure everything is submerged. If necessary, add water to cover the vegetables.

Refrigerate for about three hours before using. These pickles can be kept in the fridge for about two weeks.

* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.

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