Vegetables with Coriander, Cumin, and Tumeric


SAM_1010Vegetables are my favorite food.  Interspersed with the poems and essays I publish, I try to post unique recipes.  My recipes come from years of interaction and relationships with people from all over the world, husbands, exchange students who enhance my extended family, travels to Asia and Latin America, my international friends near where I live.  Recently, after a dinner party, I had left over vegetables that needed cooking so one evening home from work, I created this recipe.  It is vegan by accident not intention.  One could add fish, chicken, turkey leftovers (see recent post for turkey curry), shrimp…you get the idea.  The options are endless.  I used the vegetables I needed to use up, but take a look in your refrigerator and try what you have on hand.  Experiment.

1 medium sized beet, peeled and cut into half coins

1 poblano pepper seeded and chopped

1/2 purple onion, chopped

Several pieces of Swiss chard, stems removed and chopped, leaves cut into large, bite sized pieces

Garlic cloves, peeled and chopped–amount to your own taste

Olive oil

1 teaspoon coriander seeds, ground

1/2 teaspoon cumin–or extra to taste

1 teaspoon ground turmeric

Saute the beets, chopped Swiss chard stems, garlic, and onions in olive oil until beets are cooked through.  Add spices and poblano pepper.  When  the pepper is nearly done, add the Swiss chard leaves and cook only until wilted.

Serve over rice.  I used equal amounts of black, red, and Jasmine rice.

How to cook rice:

1/3 cup black rice

1/3 cup red rice

1/3 cup brown or Jasmine rice–your preference

1 teaspoon chopped garlic

1 teaspoon concentrated broth/bouillon–I use Better Than Bouillon brand which is available Vegetarian as well as Chicken, etc.

Pour enough olive oil into a saucepan to cover the bottom.  Add the rice and chopped garlic.  Saute at high heat until rice starts to stick, stirring constantly.  Add two cups water and the bouillon.  Stir rapidly until bouillon dissolves.  Turn down heat to low, cover the top of the saucepan with four paper towels or a tea towel folded to make several layers.  Put sauce pan lid on the top and cook for approximately one hour.  Red, brown, and black rice take twice as long to cook as white rice.  Do  not peek while rice is cooking.  Lifting the lid to check causes the rice to be mushy.

Turkey Curry


The holidays left me with all this left over turkey, cleaned off the bones, and frozen.  Then I kept wondering what to do with it besides the old standbys.  Recently, a longtime friend from Ohio posted a recipe for curry on Facebook.  Suddenly, it hit me:  modify this recipe and use some of this left over turkey.  I made it tonight for dinner and in all the rushing around after work, failed to take a photo. I am posting it anyway.

Coat the bottom of a skillet with oil

Add 1/2 onion, chopped

1 cup chopped mushrooms

1 cup peeled and diced butternut squash.

Saute until the onions are translucent.

Add approximately ten cherry tomatoes, cut in half

1/2 large pepper chopped–to increase the heat, use a hotter type of pepper

Add 1 Tablespoon curry powder (I have about three to four types of curry; use the one you like)

1-2 teaspoons ground tumeric

1-2 teaspoons ground ginger, to taste

Stir in 1/2 cup cream to make a sauce.

Finally, add the left over turkey cut into bite sized pieces.

Heat through and serve over rice.

My friend’s recipe called for sour cream instead of heavy cream.  I did not have sour cream so used regular cream instead.  Her recipe used eggplant.  I did not have any so used the squash.

The combination of the squash and tomatoes and the red pepper I used made a very colorful, pretty dish.  My dog was so excited by the smell of the turkey that she got a few bites of it as I cooked.

It was a success all around.  Enjoy!!