Posted by terrepruitt on May 5, 2012
The past two Thursdays have been pretty cold here and since I don’t teach Nia on Thursdays evenings I have been cooking soup. One Thursday I had it planned so I actually did go to the store after my Nia class on Wednesday to buy the ingredients I needed, but yesterday it was cold so I just decided to use what I had, which was not much. While I think that a bowl or two of soup can easily be a meal, I like to serve something else with it. When I looked in my fridge I saw the eggplant I had bought. Yay! Perfect. I saw a recipe on icancookstuff that sounded interesting. While I do not eat spicy hot food I thought I could use the garlic and the cummin. But it turns out I don’t have any cummin. So I decided to use ginger and turmeric. I have them in powdered form so I got the bottles out of the cupboard and set them on the counter. Then I put the eggplant in the oven to bake it.
The recipe said to bake it at 200 degrees for 45 minutes.** I didn’t think I had 45 minute so I put the temperature up to 300 and left it on for 30 minutes. I didn’t feel that the eggplant was cooked enough so I turned the convection oven on and set the timer for 30 more minutes. I turned it four times because it was getting flat on the pan side.
In the meantime I was cooking my soup. I only had one bunch of baby bok choy, a bunch of kale, and some broccoli. I swore I wasn’t going to put broccoli in a soup again, but . . . I didn’t think the rest would make it. So while I was trying to fake making soup I wasn’t really paying attention to the eggplant. My soup finished before the eggplant.
By the time I finally thought the eggplant was cooked enough to split I split it. I was thinking that I would make one half for me and one half for my husband. I salted it, I put a bit of garlic on it, I put a little bit of parmesan cheese on it. Then I looked over and I saw the onions I had chopped to put on it. And the kale. So I decided to put the onions and kale on one half and hubby and I would just get a half of each half making a whole half.
I put it back in the oven and let it bake for a bit more. Half way through the end of baking portion I saw the ginger and turmeric on the counter. Snap! I forgot to put it on. So I sprinkled a little turmeric on both halves. I put the broiler on for about 10 minutes.
Here is the result.
From the time I thought to cook the eggplant to the time I put it in the oven to finish baking I had thought of three different ways to flavor it. I had originally thought to use garlic, turmeric, and ginger, then I thought of garlic, onions, and kale, then I thought of garlic, and cheese. That really is not a big deal the big deal is that I forgot one each time I thought of the new one. Geez! What I ended up with was ok. I think it needed a little bit more flavor. I will work on that. I don’t even think I tasted the turmeric.
I like cooking eggplant this way because it is much less time-consuming than turn the slices all the time. But I think I like the roasted slices better. But I will continue to experiment with this. I might try slicing it into three pieces next time. Although a baked eggplant is not easy to slice.
**It just dawned on me that the 200 degrees was probably Celsius and not Fahrenheit. So it would actually be about 400 degrees F. Ha!
I can’t wait to try this again!
What do you think of this way of cooking eggplant? What would you put on the eggplant?
Posted in Food, Vegetables | Tagged: broiled eggplant, Cheese, cummin, eggplant, garlic, ginger, Nia, Nia class, soup, Turmeric | 7 Comments »
Posted by terrepruitt on April 12, 2012
When I wrote the post regarding anti-inflammatory foods, I decided to buy some Turmeric. At the time I was not able to claim knowing what it tasted like. I figured since it was used a lot in curries I would be ok with it. I thought that it would be a good thing to add to our diet. Since there are so many things that work as an inflammatory, I am always trying to add anti-inflammatory foods and ingredients into our diet. I wasn’t sure exactly how to use it, but I was wanting to give it a go. Turmeric has been used in food and as medicine for centuries. Seems like the West is doing a lot of research to see what health benefits it has.
According to the University of Maryland Medical Center: “Turmeric has been used in both Ayurvedic and Chinese medicine as an anti-inflammatory, to treat digestive and liver problems, skin diseases, and wounds. Curcumin is also a powerful antioxidant.”
Remember Curcumin is the phytochemcial that give turmeric its color.
And Eat This! has a list of 20 Health Benefits contributed to Turmeric including;
-When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.
-Has shown promise in slowing the progression of multiple sclerosis in mice.
-May aid in fat metabolism and help in weight management.
Well, I’ve had it for a while now and I really like the flavor. I’ve added it to soups, to veggies, and to meat. You know my standard ground turkey and whatever veggies I have? Well, it really makes that taste wonderful. I had cooked broccoli, mushrooms, and ground turkey for dinner a few nights ago, today I decided to have the leftovers in a tortilla. Since we have a few cucumbers I decided to use some up by slicing it really thin and putting it in the tortilla with the meat and a bit of parmesan cheese. WOW! The turmeric and the cucumbers were a party-in-my-mouth flavor. It was really good. So now I am going to serve cucumbers with my turmeric ground turkey. Many people can describe flavors, I can sometimes, but I cannot describe the flavor or turmeric. I would say that it is somewhat mellow so it won’t necessary overpower what you are using it with. It is not hot or bitter. I think it can be used with anything savory.
Wiki says “it has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell” but I don’t agree. Maybe I will give it the mustardy smell, but not off the top of my head.
But there is a problem with turmeric. It dyes everything yellow! I now have several bowls and utensils dyed yellow because I used them to stir, serve, or store something with turmeric in it. It is just as bad as tomato sauce when it comes to dying things!
I am familiar with turmeric in its powdered form, but it is a root like ginger, so if you get it in root form you can use it just as you would ginger. You could chop it, grate it, cut it up . . . the same as ginger.
If you like the flavor it seems like a great thing to add to just about everything. Since it is touted as an anti-inflammatory, an antioxidant, help in the treatment of inflammatory bowel disease (IBD), helps treat the symptoms of rheumatoid arthritis, improves liver function, prevents some cancers, lowers cholesterol, helps treat and prevent Alzheimer’s, reduces risk of childhood Leukemia among other things — why not add it to things?
Do you cook with Turmeric? If so what do you add it to?
Posted in Food | Tagged: Alzheimer's, anti-inflammatory foods, antioxidant, arthritis, Ayurvedic medicine, Chinese medicine, cholesterol, curcumin, curry, Eat This, ginger, IBD, inflammatory, inflammatory bowel disease, Leukemia, multiple sclerosis, mustard, peppery, phytochemical, prostate cancer, savory, Turmeric, weight management | 2 Comments »
Posted by terrepruitt on September 27, 2011
I have posted a lot about soup because a friend showed me how to use the stick blender to make soups. I fell in love with blended vegetable soups. Recently I posted about soup that my friend had made me. In addition to sharing that wonderful recipe with me she also shared a broth secret. I used to buy the bouillon cubes. They are so convenient because they are always there when you need them. Then due to the ingredients (partially hydrogenated oil) I started buying the boxes of broth. But those are somewhat very inconvenient because what I have experienced is that the box is one measurement and I usually need a different measurement to make the soup. So basically I often need only a portion of the box for soup. It is unfortunate to have a half used box of broth in the fridge. When I was at my friend’s house she asked me if I knew about “Better Than Bouillon”. I had not.
It is a jar of bouillon concentrate. Just like juice concentrate you mix it with water. It is brilliant because you can make as much as you need. I was so happy to learn of this. I know, I know, I am probably late in this lesson, but I didn’t know. I purchased the chicken base which has:
Chicken Meat with Natural Juices, Salt, Organic, Cane Juice Solids, Maltodextrin (from corn), Chicken Fat, Yeast Extract, Natural Flavors, Dried Onion, Potato Flour, Spice Extractives, and Turmeric .
I know a lot of these ingredients would not be found in fresh homemade chicken stock, but stock is not one thing that I am inclined to make. I know it is easy and I know many people do make it, but I’m not one of them. Maybe eventually if I continue to make a lot of soup I will start making my own stock, but not at this point in time.
I was happy to see “Better Than Bouillon” chicken base has turmeric in it. Remember turmeric one of the anti-inflammatory foods.
I do still like the box broth so I will continue to buy it and use it. But now I can use a combination of stocks and broths which will enable me to keep my fridge empty of a half used box of stock. With the jar of bouillon, one teaspoon combined with 8 ounces water equals 8 ounces of liquid broth or one cube (which is added to 8 ounces of water also).
My husband and I have been waiting for the cold weather to come so that we can have soup. When I first met him his thought was, “Soup is not food.” But I once made a really hearty potato cheese soup that made him change his mind. He also likes all the other soups that I have been making even though they are pureed vegetables. I am fortunate that he is so kind to let me experiment with different veggies and combinations. So far he has eaten them all. So, c’mon cold weather, get here so we can eat soup!
Did you know about this jar of bouillon? I am really excited about it. You know by now when I learn something and I get excited about it, I have to post about it!
Posted in Food | Tagged: anti-inflammatory foods, better than bouillon, Bouillon Cubes, broth, fresh homemade chicken stock, partially hydrogenated oil, Stock, Turmeric, vegetable soup | 4 Comments »
Posted by terrepruitt on November 2, 2010
I did a post on inflammation, listing a few things that might contribute to chronic inflammation. A state that stresses the delicate balance of the body. It really seems as if overly processed foods and fast foods are the culprits which is just more reasons to avoid foods of that nature. There are some foods that studies have shown that help fight inflammation, foods we can call “anti-inflammation foods” per se.
Omega 3 oil cold water fish (salmon, mackerel, anchovies, herring, sardines)
Grass feed beef
Green leafy vegetables; dark green leaf lettuce, spinach, collard greens, turnip greens, mustard greens.
Now please keep in mind this is just a partial list. Everyone is different and with so many different bodies, one needs to take what they read and realize that it will not work for everyone. You have to work on yourself and your own diet. See how you feel when you cut some of the “inflammatory foods” out of your diet and add some of the “anti-inflammatory” foods in.
I teach Nia classes because I believe, in addition to food that helps, movement/exercise/being active helps. I want to help people.
Again food that might help the immune system balance itself and not react with inflammation, something worth thinking about.
Posted in Food | Tagged: anti-inflammatory foods, blue berries, broccoli, Cherries, cinnamon, garlic, garlic olive oil, ginger, immune system, Inflammation, inflammatory foods, Nia, Nia Classes, olive oil, Omega 3, teach Nia, Turmeric | 10 Comments »