Tag Archive: Tumeric


INGREDIENTS

  1. 19-inch refrigerated piecrust
  2. tablespoons olive oil
  3. medium sweet onions, chopped
  4. 1/4 cup  chopped  jalapeno (fresh not canned)
  5. 1/2 cup chopped bell pepper
  6. Kosher salt and black pepper
  7. cup fresh kale , chopped very fine ( or  1/4 cup dehydrated kale)
  8. 4 cups mixed greens, chopped fine
  9. large eggs
  10. 3/4 cup half and half
  11. 1/4 teaspoon tumeric
  12. 8 ounces  finely grated swiss cheese

DIRECTIONS

  1. Heat oven to 375° F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
  2. Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions, chopped peppers and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the chopped kale
  3. In a large bowl, whisk together the eggs, half-and-half, tumeric, and ¼ teaspoon salt. Stir in the onion, peppers and kale mixture and the Swiss chese.
  4. Pour the egg mixture into the crust. Bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let sit for 5 minutes. Drizzle the greens with the remaining tablespoon of oil and sprinkle with ¼ teaspoon each salt and pepper. Serve with the quiche.
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  • 1 cup corn (fresh grated off cob)
  • 12 cup flour
  • 12 teaspoon tumeric
  • 1/8 teaspoon thyme
  • 1/8 teaspoon salt
  • 1 egg, beaten
  • 3 tablespoons almond milk
  • 1/2 cup coconut oil with tiny piece of butter

Directions

  1. Scrape or grate corn from cob.
  2. Mix flour/ salt , herbs with egg and almond to make a batter.
  3. Stir in the corn.
  4. Drop by spoonfuls into hot oil/butter  and fry until brown; turn over and brown other side.
  5. Serve hot either plain or with a ranch dip

(I use cast iron skillet and preheat on medium, melt butter into oil , turn to low  as cast iron on gas stove is pretty hot, soon as bubbles up, flip and cook other side until just golden brown with slight crisp)

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Veggie and Herb Rice

2 cups water

1 cup finely chopped celery

1/2 cup finely  chopped red bell peppers

1 cup finely chopped onion

1 cup finely chopped carrot

1 cup Jasmine white rice

1 tablespoon ground ginger

2 tablespoons ground turmeric

1/8 teaspoon cumin

1/4 cup frozen corn

1 tablespoon of unsalted butter

Add all the above ingredients except rice and frozen corn  to boiling water, let boil for 10 minutes stir well, then add Jasmine rice bring all just to a boil, remove immediately  from heat add 1/4 cup frozen corn, cover and let sit for 20 minutes, just before serving add the butter, stir well and serve.

Baked Chicken Strips

2 skinless chicken breasts (mine were two large one and I cut into 6 strips ….tip cut them when still partial frozen, makes easier cutting)

1 egg beaten with 1 cup almond milk

1 zip log back filled with 1 cup bread crumbs, 3 cups flour, 1 tablespoon garlic powder and 1 teaspoon salt and 1/2 teaspoon dried kale( finely crushed)

Shake bag until thoroughly mixed

Soak chicken strips in egg and milk about 15 minutes then turn and soak other side, cover and put in fridge for about 20 minutes.

Put few strips of chicken  at time in bag and shake well then place in  9x 12 Pyrex dish that has been sprayed with olive oil (or your choice of oil), bake at 350 for 30 minutes, then turn each piece and spray top of them lightly and bake at 450 for 10 minutes (I do this in toaster oven, your ovens may vary in temperature so always check for complete cooking through)

Serve chicken on bed of the Veggie and Spiced Rice with a side veggie of your choice…..serves 4

 

 

 

 

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