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Jamaican Curry Powder
Pantry Caribbean

Jamaican Curry Powder

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet over medium heat; toast until fragrant and spices slightly darken in color, about 10 minutes. Remove spices from the skillet; cool to room temperature.
  2. 2 Add spices and turmeric to a spice grinder; pulse until ground. Store in an airtight container at room temperature.

By Monty

Cindy's Yellow Rice
Side Dish Caribbean

Cindy's Yellow Rice

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring water to a boil in a saucepan. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 20 minutes.
  3. 3 Fluff rice with a fork before serving.

By cindy_richelle

Baked Coconut Chicken Fingers with Passion Fruit Sauce
Dinner Caribbean

Baked Coconut Chicken Fingers with Passion Fruit Sauce

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
  2. 2 Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
  3. 3 Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
  4. 4 Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
  5. 5 Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
  6. 6 Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
  7. 7 Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

By Bibi

Healing Pumpkin Seeds
Appetizer

Healing Pumpkin Seeds

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix coconut oil, turmeric, black pepper, cayenne pepper, and ginger together in a small bowl.
  3. 3 Place pumpkin seeds in a bowl; drizzle coconut oil mixture on top. Stir well to coat all seeds with the mixture. Spread evenly on the parchment paper; drizzle any remaining oil on top.
  4. 4 Bake in the preheated oven until lightly golden, about 15 minutes. Turn off oven. Stir seeds to flip over. Leave seeds inside the oven as it cools.

By Buckwheat Queen

Vegan Butternut Curry
Dinner

Vegan Butternut Curry

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat oil in a large skillet over medium-low heat. Add butternut squash and cook gently until squash begins to soften, about 20 minutes. Drain off excess oil. Add cumin, coriander, and turmeric and stir to coat thoroughly. Pour in coconut milk and cook until butternut squash is completely soft, but still holding shape, about 10 minutes.

By thetofuqueen

Yellow Chicken
Dinner

Yellow Chicken

3.8

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a bowl, mix the olive oil, Worcestershire sauce, turmeric, mustard, and garlic.
  3. 3 Arrange the chicken breast halves in a medium baking dish, and top each with 2 halves bacon. Brush with the glaze.
  4. 4 Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

By REVOOH

Mustard Pickled Eggs
Appetizer

Mustard Pickled Eggs

4.1

Prep
5 min
Cook
20 min
Total
4345 min

Instructions

  1. 1 Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.

By J. Murphy

Mexican Thai Fusion Chicken
Dinner

Mexican Thai Fusion Chicken

4.5

Prep
5 min
Cook
10 min
Total
75 min

Instructions

  1. 1 Combine ancho chile, soy sauce, brown sugar, lemon grass, ground turmeric, and ground allspice together in a large resealable bag; add chicken and shake until coated. Refrigerate and marinate chicken for at least 1 hour.
  2. 2 Transfer chicken to a skillet and cook over medium heat until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ally-gator

Pigs in a Paleo Pouch
Breakfast

Pigs in a Paleo Pouch

3.8

Prep
10 min
Cook
30 min
Total
520 min

Instructions

  1. 1 Stir salt, sage, black pepper, turmeric, and marjoram together in a bowl. Place pork in a separate bowl. Sprinkle salt mixture evenly over pork and stir to combine. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Butter eight 8-ounce ramekins.
  3. 3 Divide sausage mixture into 8 balls. Press each ball into a ramekin, creating a well in the center of each. Crack an egg into each sausage well.
  4. 4 Bake in the preheated oven until sausage is cooked through and eggs are set, 30 to 40 minutes.

By Lora

The Best and Easiest Spaghetti
Dinner

The Best and Easiest Spaghetti

4.1

Prep
Cook
Total

Instructions

  1. 1 Heat oil in a medium skillet. Add chopped onions, and cook until tender. Add ground beef, and brown. Stir in salt and turmeric. Dilute tomato paste in water, and add to the beef mixture. Cook for 30 minutes over medium heat.
  2. 2 Cook spaghetti in a large kettle of boiling salted water according to package directions. Drain well.
  3. 3 Combine beef mixture and noodles in a large kettle. Cover, and cook over medium heat for 30 to 40 minutes.

By Ladan M Miller

Bite-Sized Salmon Tikka
Dinner Indian

Bite-Sized Salmon Tikka

4.6

Prep
10 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Combine cayenne, turmeric, and salt in a bowl; add salmon and toss to coat. Set aside for 15 minutes.
  2. 2 Heat oil in a skillet over medium-high heat. While oil is heating, sprinkle cornstarch over salmon; toss to coat.
  3. 3 Add salmon to the skillet; cook until golden brown, about 1 minute per side.

By Tarama

Prepared Yellow Mustard

Prepared Yellow Mustard

4.7

Prep
5 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Combine water, mustard powder, vinegar, flour, salt, turmeric, garlic powder, and paprika in a small saucepan over medium heat; whisk until smooth. Bring mixture to a boil, reduce heat to medium-low, and simmer, stirring often, until mustard is thickened, 5 to 10 minutes.
  2. 2 Remove the saucepan from heat; leave uncovered for 1 minute. Cover the saucepan with a lid until cooled to room temperature; refrigerate until chilled.

By JillH

Yellow Fever Bread
Dinner

Yellow Fever Bread

4.0

Prep
25 min
Cook
45 min
Total
430 min

Instructions

  1. 1 In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. 2 In a separate bowl, sift together 4 1/2 cups flour, salt, curry powder and turmeric. Make a well in the center of flour mixture. Pour in yeast mixture and 1/2 cup clarified butter. Stir in the remaining 4 cups flour, 1/2 cup at a time, until a stiff dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. 3 Grease a bowl with remaining clarified butter, place the dough in the bowl and turn to coat with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 4 hours.
  4. 4 After 4 hours punch dough down, flip over and let rise for 2 more hours.
  5. 5 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Preheat oven to 400 degrees F (200 degrees C).
  6. 6 Bake dough in preheated oven for 45 to 60 minutes, until loaves are golden brown and sound hollow when tapped.

By John

Cranberry-Orange Spiced Oatmeal
Breakfast

Cranberry-Orange Spiced Oatmeal

3.9

Prep
5 min
Cook
2 min
Total
7 min

Instructions

  1. 1 Place the rolled oats, cinnamon, cranberries, and blueberries in a microwave safe bowl. Add the turmeric and ginger, if desired. Pour in the water, and stir to mix ingredients. Cook on High until water is absorbed, about 2 minutes. Stir in orange juice to desired consistency.

By Leah Prather Hanley

Raghavan's Curry Blend

Raghavan's Curry Blend

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Grind dried chiles de arbol, coriander seeds, cumin seeds, mustard seeds, peppercorns, and cloves in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Stir in turmeric. Store in a sealed container in a cool, dark place up to 3 months.

By Raghavan Iyer

Microwave Bread and Butter Pickles

Microwave Bread and Butter Pickles

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.
  2. 2 Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.
  3. 3 Transfer to sterile containers. Seal and chill in the refrigerator until serving.

By Linda

Korean Barbecue Short Ribs Teriyaki
Dinner

Korean Barbecue Short Ribs Teriyaki

4.3

Prep
10 min
Cook
5 min
Total
255 min

Instructions

  1. 1 Combine soy sauce, sake, mirin, brown sugar, ginger, green onions, and turmeric in a large mixing bowl and whisk until combined. Add the short ribs and toss until thoroughly and evenly coated.
  2. 2 Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours, tossing occasionally.
  3. 3 Preheat a charcoal grill for high heat.
  4. 4 Remove meat from the refrigerator. Grill over very hot charcoal until slightly caramelized and just cooked through, 2 to 3 minutes per side. Any excess marinade can be used to baste the meat while it's grilling. Flip meat after basting to allow to caramelize, about 1 minute more per side.
  5. 5 Serve immediately, spooning or brushing on any accumulated juices from the plate.

By John Mitzewich

Coconut Fish Curry

Coconut Fish Curry

3.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Combine curry powder, ground ginger, and ground turmeric in a skillet; toast the spices over medium heat until browned, about 5 minutes. Pour olive oil and garlic into the spice mixture and stir to make a paste.
  2. 2 Stir onion into the spice mixture; cook and stir until the onion is tender, 5 to 7 minutes. Stir about half the coconut milk and half the water into the onion mixture; simmer together for 5 minutes. Add cod to the mixture; continue cooking until the fish is firm, about 5 minutes. Add tomato, remaining coconut milk, and remaining water to the skillet; cook until the tomato is softened, about 5 minutes.

By Victoria Teasdale

Ginger-Turmeric Herbal Tea
Drink American

Ginger-Turmeric Herbal Tea

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring water to a boil in a small saucepan; add turmeric, ginger, and cinnamon.
  3. 3 Reduce heat to medium-low and simmer for 10 minutes.
  4. 4 Strain tea into a large glass.
  5. 5 Stir in honey and serve with lemon wedge.

By nascarrunner71