Type what you have

Ingredients

• ✓ turmeric
• ginger root
• navel orange
• ice cube

Instructions

1. 1 Process ginger, turmeric, and oranges through a juicer in the order listed. Pour over ice and drink immediately.

By France Cevallos

Ingredients

• ✓ turmeric
• fuji apple
• orange
• lemon
• ginger

Instructions

1. 1 Process apples, orange, lemon, and ginger through a juicer; stir in turmeric until evenly incorporated.

By Ety Deutsch

Ingredients

• ✓ turmeric
• salt
• sage
• black pepper
• marjoram
• ground pork
• butter
• egg

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

Ingredients

• ✓ turmeric
• soy milk
• mango
• vanilla protein powder
• ginger
• nutmeg
• ice

Instructions

1. 1 Combine soy milk, mango, vanilla protein powder, ginger, turmeric, nutmeg, and ice cubes in a blender cup; blend until smooth.

By Yoly

Ingredients

• ✓ turmeric
• rolled oat
• cinnamon
• cranberry
• blueberry
• ground ginger
• water
• orange juice

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

Ingredients

• ✓ turmeric
• rolled oat
• almond
• macadamia nut
• coconut
• olive oil
• honey
• butter
• brown sugar
• salt
• cinnamon
• raisin

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Combine oats, almonds, macadamia nuts, and coconut in a large bowl. Heat olive oil, honey, butter, and brown sugar together in a separate microwave-safe bowl in the microwave until butter is melted, 30 seconds to 1 minute.
3. 3 Whisk butter mixture until brown sugar is dissolved; stir in salt, turmeric, and cinnamon. Pour butter mixture over oat mixture; toss to coat thoroughly. Spread granola evenly on a baking sheet.
4. 4 Bake granola in preheated oven until well-toasted and golden brown, about 30 minutes. Cool on the baking sheet to set, about 15 minutes. Transfer to a large bowl; stir in raisins.

By Culinary Envy

Ingredients

• ✓ turmeric
• red onion
• yellow onion
• egg
• chili powder
• salt
• white pepper
• vegetable oil

Instructions

1. 1 Dice red and yellow onions into 3 different sizes.
2. 2 Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.
3. 3 Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.

By My Recipe To Share

Ingredients

• ✓ turmeric
• egg
• onion
• olive oil
• cayenne
• black pepper
• salt
• cilantro

Instructions

1. 1 Heat olive oil in a nonstick frying pan over medium heat; add onions and cook and stir until translucent, about 3 minutes.
2. 2 Pour in beaten eggs. Sprinkle in cayenne, turmeric, pepper, and salt. Keep moving the omelet to avoid burning. Once the edges of the omelet are light brown, flip the omelet over, and cook until fully set, at least 5 minutes, continually moving it in the pan. Flip again, sprinkle with cilantro, and serve warm.

By Angel

Ingredients

• ✓ turmeric
• olive oil
• green onion
• tomato
• firm silken tofu
• salt
• pepper
• cheddar cheese

Instructions

1. 1 Heat olive oil in a medium skillet over medium heat, and saute green onions until tender. Stir in tomatoes with juice and mashed tofu. Season with salt, pepper, and turmeric. Reduce heat, and simmer until heated through. Sprinkle with Cheddar cheese to serve.

By LKAUMANS

Ingredients

• ✓ turmeric
• olive oil
• leek
• garlic
• black pepper
• cumin
• kosher salt
• egg
• baking powder
• parsley
• cilantro
• dill
• lemon juice
• lemon zest
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in an 8-inch oven-safe skillet. Add leeks; cook until softened and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in pepper, cumin, turmeric, and 1/4 teaspoon salt and cook until fragrant, about 1 minute. Remove from the heat.
3. 3 Whisk eggs in a large bowl. Whisk in baking powder and remaining 1/2 teaspoon salt until combined. Fold in leek mixture, parsley, cilantro, dill, lemon juice, and lemon zest.
4. 4 Add butter to the skillet and transfer to the preheated oven. Heat until melted, about 3 minutes.
5. 5 Remove skillet and swirl so butter evenly coats it. Add egg mixture. (Do not stir.)
6. 6 Return to the oven and bake until edges are set and middle is still slightly moist, 15 to 18 minutes.
7. 7 Let cool in the skillet for 10 minutes before cutting into 8 slices.

By Kaleb

Ingredients

• ✓ turmeric
• banana
• pineapple
• orange juice
• coconut milk
• lime
• ginger
• nutmeg
• ice cube

Instructions

1. 1 Blend bananas, pineapple, orange juice, coconut milk, lime juice, turmeric, ginger, nutmeg, and ice cubes together in a blender until smooth.

By Sophie

Ingredients

• ✓ turmeric
• olive oil cooking spray
• firm tofu
• nutritional yeast
• salt
• garlic powder
• almond milk
• salt
• black pepper

Instructions

1. 1 Generously spray a skillet with olive oil cooking spray and heat over medium heat. Add tofu, using your hands to crumble the block into smaller pieces; cook for 4 minutes.
2. 2 Stir in nutritional yeast, 1/2 teaspoon salt, garlic powder, and turmeric. Cook until seasonings have been incorporated, breaking tofu apart with a spatula to desired consistency, about 1 minute. Stir in almond milk and cook until absorbed, about 2 minutes. Season with salt and pepper and serve warm.

By Plant Based Life

Ingredients

• ✓ turmeric
• vegetable oil
• firm tofu
• tomato
• red bell pepper
• yellow onion
• garlic
• nutritional yeast
• soy sauce
• red pepper flakes
• paprika
• salt
• vegan mayonnaise
• sandwich bun
• spinach
• avocado

Instructions

1. 1 Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan. Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more.
2. 2 Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.

By Leslie Lopez

Ingredients

• ✓ turmeric
• potato
• vegetable oil
• cumin
• coriander
• chili powder
• salt
• egg
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Use a fork to pierce potato skins. Microwave potatoes on high until tender, 7 to 8 minutes. Let cool briefly, then peel and cut into small cubes.
3. 3 Heat 2 tablespoons oil in a skillet over medium-high heat. Stir in cumin, coriander, turmeric, chili powder, and 1/2 teaspoon salt, then add potatoes. Cook, stirring occasionally, until crispy and golden brown, 5 to 10 minutes.
4. 4 Meanwhile, heat 2 tablespoons oil in another skillet over medium-high heat. Pour eggs into the skillet; cook and stir until eggs are set, about 5 minutes. Season with salt and pepper and serve with potatoes.

By Anju

Ingredients

• ✓ turmeric
• cauliflower
• mushroom
• green onion
• egg
• half-and-half
• butter
• all-purpose flour
• parmesan cheese
• salt
• black pepper
• curry powder
• paprika

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover and steam until tender, 5 to 7 minutes. Cool to room temperature.
3. 3 Blend cauliflower, mushrooms, and green onions in a blender under chopped, yet still chunky.
4. 4 Separate egg yolks and egg whites into 2 separate bowls. Beat egg whites in a bowl using an electric mixer until medium peaks form.
5. 5 Combine half-and-half, butter, and flour together in a saucepan over low heat; cook and stir until white sauce is thickened, about 5 minutes. Cool slightly.
6. 6 Stir white sauce, Parmesan cheese, cauliflower mixture, egg yolks, turmeric, salt, pepper, and curry powder together in a bowl; gently fold in egg whites using a spatula or wide knife. Pour egg mixture into a glass baking dish. Sprinkle paprika over egg mixture.
7. 7 Bake in the preheated oven until golden brown and set in the middle, 30 to 35 minutes.

By Christmas

Ingredients

• ✓ turmeric
• turkey bacon
• butter
• bread
• avocado
• lemon juice
• garlic
• cumin
• garlic salt
• cayenne pepper
• salt
• black pepper
• tomato
• egg
• colby monterey jack cheese

Instructions

1. 1 Heat a skillet over medium heat; fry bacon until slightly crunchy, about 5 minutes. Transfer to a cutting board; reserve grease in the pan. Cut bacon into tiny pieces.
2. 2 Butter both sides of the bread slices.
3. 3 Mix together avocado, lemon juice, minced garlic, turmeric, cumin, garlic salt, cayenne pepper, salt, and pepper in a bowl until avocado spread is creamy. Add chopped bacon and tomato; stir to combine.
4. 4 Heat bacon grease in the skillet over medium heat. Fry eggs over easy: break eggs into the skillet and cook until whites are firm, about 3 minutes. Slide a spatula under each egg and gently flip. Cook about 1 minute more. Season eggs with salt and pepper and move them to the side of the skillet.
5. 5 Reduce heat and place buttered bread in the skillet. Toast lightly, about 1 minute. Turn over and place a slice of cheese on the toasted sides. Slather a generous portion of the avocado spread on top of the cheese. Cover the skillet so cheese can melt quickly, and cook until the bottom of the toast is golden brown, about 2 minutes more. Remove toast from pan and place on plates. Place over-easy eggs on top.

By Cindylee Bloomer

Ingredients

• ✓ turmeric
• rolled oat
• oat
• pecan
• walnut
• almond
• pepita
• maple syrup
• coconut oil
• crystallized ginger
• ground ginger
• cinnamon
• salt
• cardamom
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix together rolled and quick-cooking oats, pecans, walnuts, almonds, and pepitas in a large bowl until well combined. Spread out evenly on a baking sheet.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven and transfer to the same large bowl. Reduce oven temperature to 225 degrees F (110 degrees C).
4. 4 Stir together maple syrup, coconut oil, crystallized ginger, turmeric, ground ginger, cinnamon, salt, cardamom, and pepper in a medium bowl until well combined; pour over oats-nuts mixture and mix thoroughly. Transfer mixture onto the baking sheet.
5. 5 Bake in the oven for 30 minutes. Turn the oven off and leave granola in the oven for 1 hour.
6. 6 Remove from the oven and let cool to room temperature, about 30 minutes.

By Jennifer Rash

Ingredients

• ✓ turmeric
• ghee
• creamy wheat cereal
• ghee
• mustard seed
• cashew
• chile de arbol pepper
• carrot
• pea
• curry leaf
• water
• sea salt
• cilantro
• water

Instructions

1. 1 Melt 1/4 cup ghee in a large skillet over medium heat. Pour in creamy wheat cereal; toast, stirring frequently, until light brown and nutty-smelling, 5 to 8 minutes. Transfer to a bowl. Wipe the skillet with a paper towel.
2. 2 Heat remaining 2 tablespoons ghee in the skillet over medium-high heat. Add mustard seeds; cover and wait until seeds stop popping (like popcorn), about 30 seconds. Add cashews and chiles; stir-fry until nuts are golden brown and chiles blacken, 1 to 2 minutes.
3. 3 Stir in carrot, peas, curry leaves, and turmeric; stir-fry about 2 minutes. Stir in 3 cups water and the salt and bring to a boil. Reduce heat to medium and simmer, covered, until carrots are fork-tender, 3 to 5 minutes.
4. 4 Reduce heat to medium-low and stir in toasted cream of wheat. (It will instantly absorb liquid and begin to swell.) Cover and cook until fully softened, about 5 minutes. Remove from heat; let stand, covered, 3 to 5 minutes.
5. 5 Stir in remaining 1/4 cup water if desired for a creamier texture. Sprinkle with cilantro and serve warm.

By Raghavan Iyer

Ingredients

• ✓ turmeric
• brown rice flour
• whole wheat flour
• water
• red onion
• garlic
• cilantro
• white sugar
• cumin
• mustard seed
• cumin seed
• coriander
• ginger
• cayenne pepper
• rice vinegar
• vegetable oil

Instructions

1. 1 Stir the brown rice and whole wheat flours together in a mixing bowl. Stir in the water to make a thin batter. Add the onion, garlic, cilantro, sugar, turmeric, cumin, mustard seeds, cumin seeds, coriander, ginger, cayenne pepper and rice vinegar until evenly blended. Cover, and refrigerate for at least 1/2 hour, or overnight.
2. 2 To cook the dosas, heat the oil in a skillet over medium heat. Pour 1/4 cup of batter into the skillet, spreading it over the bottom in a thin layer. Cook 1 minute, turn, and cook 1 minute more. Remove from the pan. Repeat with remaining batter.

By jweakman

Ingredients

• ✓ turmeric
• hot sauce
• cilantro
• lemon juice
• avocado
• hash brown potato
• black bean
• lemon juice
• cilantro
• cumin
• tomato
• garlic
• salt
• jalapeno pepper
• red onion
• olive oil
• lemon juice
• garlic powder
• onion powder
• black pepper
• salt
• firm tofu
• olive oil

Instructions

1. 1 Preheat a large, heavy skillet over medium-high heat. Add 2 tablespoons oil. Break tofu apart over skillet into bite-size pieces, sprinkle with salt and pepper, then cook, stirring frequently with a thin metal spatula, until liquid cooks out and tofu browns, about 10 minutes. (If you notice liquid collecting in pan, increase heat to evaporate water.) Be sure to get under the tofu when you stir, scraping the bottom of the pan where the good, crispy stuff is and keeping it from sticking.
2. 2 Add onion and garlic powders, turmeric, juice, and remaining tablespoon oil and toss to coat. Cook 5 minutes more.
3. 3 Preheat a heavy-bottomed saucepan over medium-high heat. Add oil. Cook onion and jalapenos with a pinch of salt, stirring, until translucent, about 5 minutes, Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, cumin, and remaining salt, and cook, stirring, until tomatoes become saucy, about 5 minutes. Add cilantro and lemon juice. Let cilantro wilt in. Add beans and heat through, stirring occasionally, about 2 minutes. Taste for salt and seasoning.
4. 4 Spoon some hash browns into each bowl, followed by a scoop of beans and a scoop of scramble. Top with avocado, a squeeze of fresh lemon juice, and a sprinkle of cilantro. Serve with hot sauce.

By Allrecipes Member

Ingredients

• ✓ turmeric
• jasmine rice
• water
• coconut cream
• salt
• coconut oil
• garlic
• fish sauce

Instructions

1. 1 Place rice in a large bowl with enough water to cover by a few inches; swirl with your fingers, then drain. Repeat until water runs clear, about 3 times.
2. 2 Combine rice, 1 ½ cups water, coconut cream, turmeric, and salt in a saucepan; bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Chill, uncovered, 2 to 4 hours to overnight.
3. 3 Heat coconut oil in a 12-inch skillet or wok over high heat. Add garlic; cook until it just begins to brown, about 1 minute. Add rice and spread in an even layer; cook, without stirring, until lightly browned and crisp on the bottom, about 4 minutes. Add fish sauce; cook, stirring, until fully combined and heated through, about 2 minutes.

By Yana Gilbuena

Ingredients

• ✓ turmeric
• vegetable oil
• onion
• jalapeno pepper
• garlic
• cinnamon
• long-grain white rice
• chicken broth
• water
• bay leaf
• green onion

Instructions

1. 1 Heat oil in a large, heavy pan over medium heat. Stir in onion, jalapeños, and garlic. Sauté until onion is translucent; about 6 to 8 minutes.
2. 2 Stir in turmeric and cinnamon. Add rice; cook and stir for 2 minutes. Mix in chicken broth, water, and bay leaf; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
3. 3 Turn off the heat and let sit for 5 minutes. Garnish with chopped green onion.

By Andi

Ingredients

• ✓ turmeric
• vegetable oil
• coriander
• cumin
• curry powder
• coconut milk
• red onion
• lemongrass
• red chile pepper
• russet potato
• chicken breast
• salt
• puff pastry

Instructions

1. 1 Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in chicken, then season with salt. Cook and stir until chicken and potato have absorbed most of the liquid, then spread the mixture onto a plate to cool.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart.
4. 4 Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.

By argus

Ingredients

• ✓ turmeric
• chicken breast
• onion
• brown sugar
• garlic
• shrimp paste
• galangal powder
• coriander
• cumin
• anise seed
• black pepper
• bamboo skewer

Instructions

1. 1 Place chicken cubes in a large bowl.
2. 2 Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.
3. 3 Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
5. 5 Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.
6. 6 Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Eddie

Ingredients

• ✓ turmeric
• rice flour
• white sugar
• salt
• coconut milk
• water
• vegetable oil
• shallot
• garlic
• shrimp
• fish sauce
• salt
• mung bean sprout
• lettuce leaf

Instructions

1. 1 Make the crêpe batter: Mix rice flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until it reaches the consistency of a thin crêpe batter.
2. 2 Make the filling: Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browned, 1 to 2 minutes. Add shrimp; sauté until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
3. 3 Preheat the oven to 200 degrees F (95 degrees C).
4. 4 Wipe out the skillet and reheat over medium heat. Add remaining 1/2 tablespoon oil. Stir crêpe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 cooked shrimp on the bottom half of the crêpe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crêpe over and slide onto an oven-safe plate.
5. 5 Place crêpe in the preheated oven to keep warm. Repeat with remaining batter, shrimp, and bean sprouts
6. 6 Serve crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.

By foxyamf

Ingredients

• ✓ turmeric
• water
• white sugar
• ketchup
• tomato
• cardamom seed
• clove
• star anise
• cinnamon stick
• sunflower oil
• ginger root
• red onion
• garlic
• red chile pepper
• red chile pepper
• salt
• chicken

Instructions

1. 1 Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.
2. 2 Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.

By phoenixfyre

Ingredients

• ✓ turmeric
• lemongrass
• brown sugar
• tamarind paste
• coconut milk
• vegetable oil
• nutmeg
• cardamom
• coriander
• red pepper flakes
• fresno chile pepper
• serrano chile pepper
• galangal
• ginger
• garlic
• shallot
• beef chuck

Instructions

1. 1 Cut beef chuck into 2-inch pieces.
2. 2 Combine shallots, garlic, ginger, galangal, serrano and Fresno chiles, salt, red pepper flakes, coriander, turmeric, cardamom, and nutmeg in the bowl of a food processor. Pulse until paste is very finely ground, stopping occasionally to scrape down the sides with a spatula.
3. 3 Heat oil in a pan over medium heat. Add the curry paste. Cook and stir until it starts to dry out, then stir in the beef. Add coconut milk, tamarind paste, and brown sugar. Stir to combine. Fill up the empty can of coconut milk with water and pour it into the pan. Increase heat to medium-high; bring to a simmer.
4. 4 In the meantime, bruise lemongrass with the back of your knife. Cut into 1- to 2-inch pieces and add to the curry. Reduce heat to medium. Cook, uncovered, stirring occasionally, until beef is fork-tender and sauce is fully reduced, about 4 hours. Stir more frequently as water reduces; add more water or lower the heat if sauce is reducing faster than beef is softening.
5. 5 Remove lemongrass to serve. For best results, let cool and serve the next day.

By John Mitzewich

Ingredients

• ✓ turmeric
• metal skewer
• salt
• pork shoulder
• cilantro
• tamarind paste
• fish sauce
• soy sauce
• rice vinegar
• cayenne pepper
• chipotle chili powder
• coriander
• ancho chili powder
• brown sugar
• garlic
• shallot
• ginger root
• turmeric root

Instructions

1. 1 Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
2. 2 Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade.
4. 4 Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.

By John Mitzewich

Ingredients

• ✓ turmeric
• cilantro
• paprika
• curry powder
• garam masala
• coconut oil
• tomato
• ginger-garlic paste
• curry leaf
• clove
• fennel seed
• cardamom pod
• star anise
• cinnamon stick
• coconut oil
• red onion
• black pepper
• salt
• goat stew meat

Instructions

1. 1 Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper.
2. 2 Place red onions in a blender; grind into a smooth paste.
3. 3 Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes.
4. 4 Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes. Add the seasoned goat meat; cook until browned, 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours.
5. 5 Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon turmeric, garam masala, curry powder, and paprika until aromatic, about 1 minute. Add a few cups of the curry from the slow cooker; heat until oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.

By Lydia Parison

Ingredients

• ✓ turmeric
• vegetable oil
• onion
• celery
• carrot
• salt
• ground pork
• garlic
• red pepper flake
• garlic powder
• ginger
• cumin
• coriander
• celery seed
• lumpia wrapper
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon vegetable oil in a large skillet over medium-low heat; cook and stir onion, celery, and carrot until onion is tender and translucent, 5 to 7 minutes. Season with salt. Add ground pork and garlic; cook and stir until pork is no longer pink. Season with more salt and drain any excess grease. Stir in red pepper flakes, garlic powder, turmeric, ginger, cumin, coriander, and celery seed. Set aside to cool.
2. 2 Place about 1 tablespoon pork mixture on a lumpia wrapper with one corner facing you. Fold corner closest to you over filling; fold two side corners toward the center and continue rolling wrapper around pork. Brush a small amount of water over the top corner and press to seal. Repeat with remaining filling and wrappers.
3. 3 Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Fry rolls in batches until golden brown, 4 to 6 minutes. Drain on a paper towel-lined plate.

By jmollica23