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About Vernonia's voice. (Vernonia, OR) 2007-current | View Entire Issue (March 2, 2017)
in other words march2 2017 7 An Unusual Culinary Column: Tumeric Isn’t Just Trendy, It’s Delicious! By Karen Kain Turmeric root is being talked about for many different reasons. It is estimated that more than 100 million people live with chronic pain. Many of us are open to trying other types of pain management rather than prescription drugs, which can have many different side effects. Turmeric has come into the lime light for being an inexpensive alternative with some benefi ts that will aid in your overall health. Turmeric is the new rage in nutritional supplements. If you are not taking it in pill form many of you are adding it to your meals in one way or another. Turmeric has been used in India for thousands of years as a me- dicinal herb. Curcumin is the main active ingredient in turmeric and is being called a powerful anti-infl am- matory. Curcumin is poorly absorbed into the bloodstream and has an in- crease in absorption by 2000% when taken with black pepper. Turmeric is full of free radicals which is also said to be benefi cial in decreasing the ag- ing process by stimulating the body’s own antioxidant enzymes. It is also said to help brain function, lower your risk of heart disease, prevent and treat cancer, helps with arthritis and depression. The only warning I would have for you in cooking with tur- meric is that it stains your clothing or dishtowels, but a few washes will get it out. I think I am like many of you when it comes to cooking with turmeric, not very experienced. To be totally honest, I did not expect to enjoy the recipes as much as I did. I loved making and eating each of these dishes, my favorites were the soup and the pineapple ice cream, which I made a few times, I fi rst made the soup with chicken and then again with tofu. I like a lot of broth in my soup, so I added an additional can of coconut milk and some extra veggies to the tofu soup. I have to say that both soups were a hit. If you are unable to fi nd fresh turmeric you can use 1 teaspoon dried turmeric for 1 tablespoon fresh. As a general rule 1-inch fresh turmeric equals 1 tablespoon freshly grated turmeric, I al- ways grate it fi rst then measure. Fresh turmer- ic looks very similar to ginger root being a close relative, both are said to have livelier fl a- vors when dried. You should peel the outer layer of thick skin off fresh turmeric just as you would ginger. Once peeled, the easiest way to chop it is to cut into coins, then into matchsticks and then chop fi ne or you can grate with your cheese grater on the microplane side. When purchasing fresh turmeric it is best to look for a fi rm root. It should be stored in the refrigerator in a sealed container; it will last in the freezer for several months. I hope you give one or all these recipes a try. I would love to hear about how you are staying sane in this winter melt and what recipes you are cooking. Directions: Top the spinach with avocado slices and orange slices then sprinkle with pomegranate seeds. Whisk the dress- ing and pour over the salad. Pineapple & Turmeric Ice Cream Ingredients: 8 Ounces fresh pineapple, cut into small pieces 1 Teaspoon fresh grated turmeric or ½ teaspoon powdered 1 Tablespoon maple syrup, more for drizzling Vanilla ice cream Directions: Preheat the oven to 400 degrees. Mix together the pineapple, turmeric and syrup. Bake the pineapple on a bak- ing sheet covered in parchment paper for 20 minutes. Flip the pineapple over and cook for an additional 10- 25 minutes, until the pineapple is a golden brown, and the sides are a bit crunchy. Serve the warm pineapple over vanilla ice cream with a drizzle of maple syrup over it. Turmeric & Coconut Soup Ingredients: 2 Tablespoons coconut oil 2 Shallots, fi nely chopped 6 Cloves garlic, minced 1 Tablespoon ginger, grated or minced 1 Tablespoon fresh turmeric, grated 2 Cups chicken broth or vegetable broth Turmeric and Beet Juice 1-14 Ounce can coconut milk Ingredients: 2 Lemon grass stalks 1 ½ Inches of fresh ginger root 1 Teaspoon fi sh sauce 1 Tablespoon fresh turmeric root 2 Teaspoons sugar Karen Kain can be reached at karen- 3 Large carrots 1 / 8 Teaspoon salt kain8@icloud.com. 1 Large beet 1 / 8 Teaspoon pepper 1 Large apple ½ Teaspoon ground turmeric Directions: 1 / 8 – ¼ Teaspoon cayenne pepper Throw all the ingredients into a juicer 1 Cup sliced mushrooms and serve immediately. 8 Ounces shredded cooked chick- en, or tofu, cubed Spinach & Avocado Salad 1 Tablespoon fresh lime juice, with Sweet Turmeric Dressing about ½ a lime Ingredients: ¼ Cup fresh cilantro, chopped Salad: I also made this recipe us- 3 Ounces baby spinach ing fi rm tofu instead of chicken 1 Avocado and vegetable broth. I added an ad- ½ Orange, peeled and sliced ditional can of coconut milk to the 2 Tablespoons pomegranate seeds soup, both recipes were a big hit. Dressing: Directions: Owned and Operated by 2 Tablespoons olive oil Don & Kim Wallace In a large soup pot, heat up the co- 2 Tablespoon fresh lime juice DON WALLACE, PLS conut oil on medium high heat. Add 2 Teaspoons maple syrup Professional Land Surveying the shallots and sauté until golden 1224 E. Alder St. ½ Teaspoon ground turmeric Vernonia, OR 97064 brown, about 5 minutes. Add the 1 / 8 Teaspoon salt Phone: 503-429-6115 garlic, ginger and grated turmeric FAX: 1-866-297-1402 CORPORATE 1 / 8 Teaspoon pepper MEMBER Email: DWallace_KLS@msn.com Mariolino’s Pizza & Grill Open for breakfast, lunch & dinner Daily Specials We have ice cream! Cones-Shakes-Sundaes Serving Vernonia since 1970 then sauté for a few more minutes. Add the broth, coconut milk, lemon grass, fi sh sauce, sugar, salt, pep- per, ground turmeric, cay- enne pepper and simmer for 15 minutes. Add the mushrooms and chicken then cook for an addition- al 5 minutes. Just before serving add the lime juice and cilantro and enjoy. 721 Madison Avenue, Vernonia (503) 429-5018 Absolute MARBLE QUALITY FABRICATION & INSTALLATION MARBLE GRANITE TRAVERTINE FREE ESTIMATES Kitchen Countertops Fireplace & Furniture Tubs & Vanities CCB#204480 Phone 503-429-2617 AbsoluteMarble@frontier.com
