Golden Turmeric Latte

 Full of warm spices, this milk-based drink is SO good . . .

Served in Barry's hand thrown mugs makes this drink even more special. 

Golden Turmeric Latte   Yield: 1 serving

1 cup milk (I used Hildebrand's whole milk)

1/4 teaspoon ground turmeric

1/8 teaspoon ground cinnamon + extra for sprinkling on top

1/8 teaspoon ground ginger

1/8 teaspoon black pepper

1/4 vanilla extract

1 to 2 teaspoons honey 

1. Combine all ingredients in a mug and stir; heat for 1 to 1 1/2 minutes in the microwave.
2. Stir again when it comes out of the microwave and sprinkle with additional cinnamon.

Kamila Dandue's Roasted Eggplant in Spicy Yogurt as featured in KANSAS! Magazine, Spring 2022

Here’s the other recipe that Kamila Dandue had featured in the Taste section of the latest KANSAS! Magazine (2022, Vol. 78, Issue 3). An amazing gardener, cook and photographer (the photos in the post were taken by her), she turns her backyard space into an oasis, full of both everyday and exotic vegetables and flowers. And, then turns the vegetables into amazing dishes such as this one, and her recently posted recipe for Spicy Basil Pesto. 

Kamila occasionally make Eggplant Parmesan and dips, seasoning them with a spice blend prefers. In addition to roasting the eggplant, she often grills it and says this particular recipe can be adapted to the grill, too. 

Roasted Eggplant in Spicy Yogurt 

Yield: About 4 side servings 

INGREDIENTS:

Eggplant

3 to 4 long eggplants or 1 large, cut into 1/4-inch slices

Olive oil

1/4 teaspoon turmeric powder

1/2 to 1 teaspoon chili powder

1/2 to 1 teaspoon coriander powder

1/4 teaspoon black pepper

Salt to taste

 

Yogurt Sauce

1 cup plain yogurt

1/3 cup buttermilk or water

1/4 to 1/2 teaspoon each: chili powder, paprika, cumin powder & coriander powder

Salt to taste

2 tablespoons fresh coriander leaves, chopped, if available

 

INSTRUCTIONS: 

1.     Preheat oven to 425 degrees F. 

2.     Place foil or parchment paper on baking sheet for easy clean up.

3.     Place eggplant slices on baking sheet, spray or brush with olive oil.

4.     Mix all eggplant spices together in a small bowl. Sprinkle over eggplant slices; turn and repeat. 

5.     Bake/roast about 25 to 30 minutes or until golden brown. Remove from oven and allow to cool.

6.     Yogurt Sauce: Mix all sauce ingredient together in a bowl. Spread some yogurt sauce on serving plate/platter. Place eggplant slices on top of yogurt sauce and drizzle with additional sauce. Sprinkle with coriander leaves.

 

Typically Kamilla’s garden includes more than a half dozen varieties of eggplant and a mix of other exotic and usual vegetables. She makes the occasional Eggplant Parmesan 

Bread & Butter Pickles, Refrigerator-style

Barry's garden is lush and the cucumber plants are very productive . . . so that means its time for Bread & Butter Pickles. We used small cucumbers and prefer fresh versus canned pickles for this refrigerator-style recipe fit the bill. Tart yet sweet, and crisp -- we add them to sandwiches but also serve them as a salad, too.

Bread & Butter Pickles, Refrigerator-style    Makes about 4 cups

5½ cups (about 1½ pounds) thinly sliced (about ⅛ to ¼" ) small cucumbers

1½ tablespoons kosher salt

1 cup thinly sliced sweet onion

1 cup granulated sugar

1 cupwhite vinegar

½ cup apple cider vinegar

¼ cup brown sugar

1½ teaspoons mustard seeds

½ teaspoon celery seeds

⅛ teaspoon ground turmeric

1. Combine cucumbers and salt in a large, shallow bowl or baking dish; cover and chill 1½ hours. 
   
   
   
   
2. Move cucumbers into a colander and rinse thoroughly under cold water. 
3. Drain well, and return cucumbers to bowl/baking dish. 
   
4. Add onion to the bowl and toss with the cucumbers.
   
5. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
   
6. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. 
7. Cover and refrigerate 24 hours. 
8. Store in an airtight container in refrigerator up to 1 month.
   

Recipe without photos . . .

Bread & Butter Pickles, Refrigerator-style    Makes about 4 cups

5½ cups (about 1½ pounds) thinly sliced (about ⅛ to ¼" ) small cucumbers

1½ tablespoons kosher salt

1 cup thinly sliced sweet onion

1 cup granulated sugar

1 cupwhite vinegar

½ cup apple cider vinegar

¼ cup brown sugar

1½ teaspoons mustard seeds

½ teaspoon celery seeds

⅛ teaspoon ground turmeric

1. Combine cucumbers and salt in a large, shallow bowl or baking dish; cover and chill 1½ hours. 
2. Move cucumbers into a colander and rinse thoroughly under cold water. 
3. Drain well, and return cucumbers to bowl/baking dish. 
4. Add onion to the bowl and toss with the cucumbers.
5. Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds and ground turmeric in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves.
6. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. 
7. Cover and refrigerate 24 hours. 
8. Store in an airtight container in refrigerator up to 1 month.

Iced Golden Milk Latte

This iced golden milk gets its color from turmeric and its flavor from a plethora of spices known for their anti-inflammatory and healing properties. Easy to make, it is naturally sweetened and super refreshing. 

After seeing a vegan variation of this recipe on 10 Aprons blog, I tried it out (with a few minor adjustments). Barry was skeptical, but after a taste, he proclaimed it to be delicious! 

About turmeric—For years I kept it on hand for summer pickling recipes but with all the hype about its healing properties, we’ve been trying to make it one of our every-day spices, adding it to soups, stews, seasoning blends, and looking for recipes that contain a significant amount of the spice.

Iced Golden Milk Latte   3 servings

3 cups milk—dairy milk, unsweetened almond or coconut milk or a combination 

1 1/2 cups coconut milk from cartonvanilla or plain is fine

3 tablespoons pure maple syrup

1 1/2 teaspoons ground turmeric

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

Pinch ground black pepper

Pinch ground cardamom

1/4 teaspoon vanilla 

Combine all ingredients in a quart jar. Add lid and shake well. 

Serve over ice. 

VEGETARIAN Chickpea and Lentil Soup

After coming home late and with no meat thawed for dinner, a vegetarian meal is definitely what came to mind. I found this one at foodandwine.com and made just a few minor adjustments.

How was it? Barry ate two helpings so I’d say it met his standards, and mine, too! 

Chickpea and Lentil Soup   Serves 4

2 tablespoons olive oil

1 onion, chopped

2 ribs celery, chopped

½ teaspoon ground ginger

¼ teaspoon turmeric

Pinch ground cinnamon

1 ½ teaspoons salt

½ teaspoon coarsely ground black pepper

1 cup brown lentils

6 ½ cups vegetable broth (use chicken broth if you don’t mind creating a non-vegetarian dish)

1 (15 oz.) can canned crushed tomatoes with juice

1 (15 oz.) can drained and rinsed canned chickpeas (garbanzo beans)

⅓ cup chopped parsley, optional

1. In a large pot heat the olive oil over medium heat.
2. Add the onion and celery and cook, stirring occasionally, until vegetables start to soften, about 10 minutes.
3. Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.
4. Add the broth and tomatoes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes.
5. Add the chickpeas and simmer 5 minutes longer.
   
   
   
6. Stir in the parsley.

Recipe without photo . . .

Chickpea and Lentil Soup   Serves 4

2 tablespoons olive oil

1 onion, chopped 

2 ribs celery, chopped 

½ teaspoon ground ginger 

¼ teaspoon turmeric 

Pinch ground cinnamon 

1 ½ teaspoons salt 

½ teaspoon coarsely ground black pepper 

1 cup brown lentils 

6 ½ cups vegetable broth (use chicken broth if you don’t mind creating a non-vegetarian dish) 

1 (15 oz.) can canned crushed tomatoes with juice 

1 (15 oz.) can drained and rinsed canned chickpeas (garbanzo beans)

⅓ cup chopped parsley, optional

1. In a large pot heat the olive oil over medium heat.
2. Add the onion and celery and cook, stirring occasionally, until vegetables start to soften, about 10 minutes.
3. Stir in the ginger, turmeric, cinnamon, salt, pepper, and lentils.
4. Add the broth and tomatoes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes.
5. Add the chickpeas and simmer 5 minutes longer.
6. Stir in the parsley.

Beginning with the basics: Aloo Gobi—Indian Style Cauliflower with Potatoes

After interviewing Kamila Dandu and tasting her Chicken Tikka (Dandu Style,  Sunflower Living Magazine, spring 2013, pp. 22-27), I was sold on Indian food. Since then we have continued to enjoy Indian cuisine at the Monsoon Grill in Topeka. However,  I must admit that we are still in the beginning stage when it comes to cooking Indian food, so we are starting out with a basic recipe.     
       This dish was fast, easy and very tasty. Several sources mentioned you could add stewed tomatoes to the basic dish, and that’s what we did. We served it as a side but it can  be used as an entrée. Also, we cut the recipe in half for just the two of us.

Aloo Gobi—Indian Style Cauliflower with Potatoes   4 servings

1 tablespoon vegetable oil

1 teaspoon cumin seeds

I love the colors & flavorsof Indian spices!

1 teaspoon minced garlic

1 teaspoon ginger paste – see recipe below

2 medium potatoes, peeled and cubed

½ teaspoon ground turmeric

½ teaspoon paprika

1 teaspoon ground cumin

½ teaspoon garam masala

Salt to taste

½ to ¾ cup stewed or diced tomatoes with juice

1 lb. cauliflower, cut into small pieces, similar in size to the potatoes

1 teaspoon chopped fresh cilantro + a few leaves for garnish                  

1. Heat the oil in a medium skillet over medium heat.
2. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned.
   
3. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
   
4. Add the tomatoes and juice, cauliflower and cilantro.
   
5. Reduce heat to low and cover; stir occasionally, and continue cooking 10 minutes, or until potatoes and cauliflower are tender.
   
6. Garnish with a few cilantro leaves. 

I found the recipe for this paste recipe at Food Network, courtesy of Arti Sequeira.    I did it down as I wasn’t sure when I might be using it again!

Ginger-Garlic Paste:

½ cup cloves garlic, whole

½ cup fresh ginger, peeled, cut into 1/2-inch slices

¼ cup canola oil

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste. (I used the pulverizing blade of a NutriBullet to make the paste.)

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc.

Recipes without photos . . .

Aloo Gobi—Indian Style Cauliflower with Potatoes  4 servings

1 tablespoon vegetable oil 

1 teaspoon cumin seeds 

1 teaspoon minced garlic 

1 teaspoon ginger paste – see recipe below

2 medium potatoes, peeled and cubed 

½ teaspoon ground turmeric 

½ teaspoon paprika 

1 teaspoon ground cumin 

½ teaspoon garam masala 

Salt to taste 

½ to ¾ cup stewed or diced tomatoes with juice

1 lb. cauliflower, cut into small pieces, similar in size to the potatoes

1 teaspoon chopped fresh cilantro + a few leaves for garnish                  

1. Heat the oil in a medium skillet over medium heat.
2. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned.
3. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
4. Add the tomatoes and juice, cauliflower and cilantro.
5. Reduce heat to low and cover; stir occasionally, and continue cooking 10 minutes, or until potatoes and cauliflower are tender.
6. Garnish with a few cilantro leaves. 

I found the recipe for this paste recipe at Food Network, courtesy of Arti Sequeira.    I did it down as I wasn’t sure when I might be using it again!

Ginger-Garlic Paste:

½ cup cloves garlic, whole

½ cup fresh ginger, peeled, cut into 1/2-inch slices

¼ cup canola oil

Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste. (I used the pulverizing blade of a NutriBullet to make the paste.)

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc.