Here’s a nice little research article on Turmeric with nearly 30 references. It’s always a plus when someone else does the research for you. And it’s free.
I don’t take an abundance of supplements and will start taking a supplement only after I’ve done the research and am convinced of the benefits. I added Turmeric to my daily medications after my doctor suggested I research it for my arthritis. My medications are a low dose statin (10mg), baby aspirin, Vitamin D, Vitamin B-complex and a multivitamin.
This blend of spices is literally stolen from the chefs at https://www.badmanners.com/. The last time I took a theme on a spice blend the author tracked me down and threatened something close to legal action if I didn’t give her credit and a link to her website. So this time around I’m giving credit AND three links. I’m also not going to write down any instructions for making a roasted vegetable and chickpea filling for burritos. I suggest you go to the original recipe at https://www.badmanners.com/recipes/roasted-chickpea-and-broccoli-burrito if you need detailed instructions.
My Tips, Hints, and not too Secret Secrets
A really good tortilla makes all the difference. But today I’m going to wrap this filling in a Greek style whole wheat pita for lunch. I tend to roast vegetables for at least 40 minutes with a good stir midway through to prevent sticking. You can also add more olive oil at this point too. I hope I have a lime in the fridge. The last time I made this filling The Boss used it as a topping for a Taco Salad. She liked it. I hope she was telling the truth because when you cook up a pound of dried chickpeas it is a LOT of chickpeas. One cup dried will produce between 6 and 7 cups of beans. I used about 4 cups for today’s mix. The other 3 cups went into a Sweet Potato and Chickpea Stew (no link yet, recipe is still in draft form).
I used some metal pie pans as roasting pans because I didn’t want to use the big pan which is a pain in the ass to clean because of its size. Preheat your pan(s) before roasting. I leave the mixing bowl uncleaned and use it again once the veggies are roasted and done. Let the mixture cool for a bit, toss everything back into this bowl, mix well again to capture the spices that have stuck to the bowl and then adjust your seasonings.
Tomato paste is used to thicken and enhance the flavor and color of sauces, pasta fillings, salad dressings, soups, stews, chili, or in any items where you’d like the tomato flavor to stand out. You can coat sliced vegetables (such as potatoes, parsnips, plantains, or mushrooms) with tomato paste and bake or grill to create a tangy crust. Friends of ours use tomato paste as a sandwich spread, instead of ketchup. Use it sparingly, however, because tomato paste has an intense flavor. If you are using only a portion of a can of tomato paste remember to store the remainder in plastic or glass, never metal, and never, ever in the can (no, we have not been peeking into your refrigerator). If you like, you can freeze properly-stored tomato paste until it is needed.
Now I know I’m not the only crazy cook who freezes tomato paste. I typically buy the larger 12 ounce can, use what I need for what’s cooking and freeze the rest. Use a piece of plastic wrap large enough to hold the leftover paste in the shape of a small sausage. Mold your leftover paste into this tubular shape and freeze. The next time you need tomato paste, remove from the freezer, unwrap carefully and with a sharp knife cut off what you need. The paste will defrost quickly in your hot dish. Re-wrap and put back in the freezer. Repeat as needed.
As I write this the temperature outside is 112 degrees F. It’s really too hot to cook but for some strange reason I starting thinking tacos. I’ve already been to the store (when it was only 100 degrees) and picked up some organic canned pinto beans, Colby jack cheese, lettuce and tortillas. In the house we already have crispy taco shells, tomatoes, and salsa. While at the store I also bought some boneless chicken and a small package of lean ground beef. So as you can see, I can go one of several ways here. Soft or crispy, ground beef, chicken, or vegetarian tacos. Now you may ask, why homemade taco seasoning?
The last time I shopped for taco ingredients I forgot to buy one of those seasoning packets.
So I got online and found this recipe.
Tips – I don’t use as much salt as the recipe calls for. Otherwise I’ve changed nothing else.