Turmeric and stuffing with apricots, currants and pistachios

First and foremost what is turmeric? Turmeric is a spice used in many Indian recipes which contain curry.
Its the spice that gives the bright yellow color.
Turmeric has a peppery and bitter flavor and a mild fragrance reminiscent of ginger. It not only is know to be an ingredient used in curry but it is also what gives your favorite mustard it bright yellow color.
Turmeric comes for the root of the Curcuma plant and has a tough brown skin.
 It has been used through out history as a anti-inflammatory by both the Indians and the Chinese. Although it is know as the Indian Saffron it is not saffron.
 In history Turmeric has been used as a condiment, a healing remedy, as well as a dye for textiles.

For medicinal purposes it has been used to treat a wide variety of conditions such as flatulence, jaundice, menstrual cramps and conditions associated with menstrual cycle, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic in infants.

Recent research suggest turmeric also help in the relief of IBD or Inflammatory Bowel Disease caused by Crohn's and ulcerated colitis.
In this study mice were given Turmeric added to their diet for 5 days while others were given a common treatment and this study revealed the mice given turmeric had less side effects.
 Upon researcher checked further the discovered less signs of the disease in the mice who's diet included Turmeric.

It is also found to be helpful in the relief of Rheumatoid Arthritis according to clinical studies.
 By neutralizing free radicals, a chemical that can travel through out the body and cause damage to the healthy cells and cell membranes.
 Which in turn causes joint pain.
With its combination of antioxidant and anti inflammatory effects.
 Also the same antioxidants can help in protecting the colon cell in turn slowing the risk of colon cancer.

Studies are being conducted to test the benefits of Turmeric with other diseases and cancers and the combination of Turmeric with other healthy alternatives.
Such as fruits and vegetables. Like Turmeric and cauliflower which was tested to halt prostate cancer.

The second leading cause of death among men in America with 500,000 new cases each year.
 But when researching other countries found that Prostate cancer is a rare occurrence among men in India. Whose low risk has been attributed to a diet high in Vegetables and curry spices.
 Researchers believe that the combination of vegetables and Turmeric could be an effective treatment and prevention of Prostate Cancer.

Although Turmeric is an ingredient in curry most people add extra for the flavor.
 How ever if you are interested in the health benefits of turmeric, be sure to choose turmeric instead of curry blends because recent research indicates that the amount of turmeric in these blends is minimal.

Even though we think of Turmeric to be used only in Indian foods you can add it to foods you commonly eat. Try these Holiday dinner ideas.

Stuffing with Currents, apricots and Pistachios

What you need:

•  2 TBLS butter

• 1 small onion minced

•  2 medium cloves garlic minced

•  1/4 tsp ground cinnamon

• 1/8 tsp ground ginger

•  1/8 tsp turmeric

• 1 cup plain couscous

•  1-1/3 cups chicken broth

•  1/4 cup finely chopped dried apricots

•  3 TBLS dried currents

• 1/4 cup shelled pistachio nuts chopped

• 2 TBLS minced parsley (optional)

•  salt and pepper to taste.

Directions:

Heat butter over medium heat in a saucepan add onions, garlic, cinnamon, ginger, and Turmeric, and saute until onions and garlic are softened about 3-4 minutes. Add couscous stir until well coated with spices and butter. add chicken broth and cook until pasta is tender let stand until couscous absorbs water

Fluff with a fork and add dried fruit nuts and parsley season with salt and pepper to taste. Great with Cornish hens.

Glazed Turkey (chicken)

This recipe also works with Cornish hens

Ingredients (for each pound):

• 1/4 tsp fennel seeds

• 1/4 tsp coriander seeds

• 3 Cardamom pods (seeds only)

• Ground ginger to taste

• Cumin seeds to taste
• 1/4 to 1/2 tsp dried red Chiles crushed

• 1/4 tsp Turmeric (more if desired)

• Mix all spices together either with a mortar and pestle or in a electric coffee grinder until course powder.

Main Dish:

• 1 Whole turkey or breast (chicken can be used)

• 1/2- 2/3 cups corn syrup

• 2 TBLS prepared mustard (spicy or Dijon)

• 2 small garlic cloves chopped

• Salt to taste

• pepper to taste

• Juice of 1/2 lemon (reserve other half)

Directions:

Thaw and rinse Turkey or chicken

in a bowl combine powder mixture (amount used depends on your taste)with syrup, mustard, garlic, salt and pepper, and lemon juice.

Heat oven to 375

Cut reserved lemon in half again and place inside bird. place in roasting pan brush on glaze and reserve the remainder for basting later.

bake until juices run clear usually depending on size of bird Chicken and Cornish hens about an hour. Bast about every 30 minutes.

Spice mixture is based on one pound of meat but you can make as much or as little as you like. For a 10 lb turkey I usually triple the recipe.

Left over idea is to serve with rice and vegetables for a after holiday meal.

Much of the information for this article came form these web sites. These web site offer more information then what is listed here.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=78
http://homecooking.about.com/library/archive/blpasta45.htm

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