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4 cups ground onion
1 medium head cabbage (4 cups ground)
10 green tomatoes (4 cups ground)
12 green peppers
6 sweet red peppers
1/2 cup salt
6 cups Sugar
1 tablespoon celery seed
2 tablespoons mustard seed
1 and 1/2 teaspoons tumeric
4 cups vinegar
2 cups water
Grind vegetables using coarse blades. sprinkle with the half cup of salt and let stand overnight. Rinse and drain.
Combine the remaining ingredients and pour over vegetable mixture. Heat to a boil and simmer for 3 minutes. Seal in hot jars. Makes 8 pints
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
From Wikipeda:
"Kumkum (Sanskrit कुङ्कुमम् kuṅkumam, Tamil குங்குமம் kungumam)- is a powder used for social and religious markings in Hinduism. It is either made from turmeric or saffron. The turmeric is dried and powdered with a bit of slaked lime, which turns the rich yellow powder into red color."
bring water to a boil, add tumeric, add wool, gently stir or else it will felt, simmer for an hour, rinse clear and dry
HERBS & SPICES
with Saint John's wort, Calendula & Tumeric
A combination of ingredients ispired by a big trip from ancient Greece, through Egypt, to India...
Saint John's Wort. There are few to say that are still unknow about this magical herb with its healing properties. One of the most known pharmasists and botanologists of Greece Dioskouridis(40-90 AC) called it one of the great miracles of the Greek nature.
Callendula, a flower best known for its soothing properties. First met in ancient Egypt and then traveled to Italy, during the Roman Empire, and took the name Calendula (Calendar) for it blossoms every first days of each month during spring and summer.
Turmeric. A spice that was first used in southern Asia -India. Besides the scent and the flavours it offers in cooking it was also known through out ancient times for its inflammatory and soothing properties.
All these ingredients combined in one soap. A Soap that is Inflammatory, soothing, healing and is suitable for irritated skin and why not...for all skin types! Try it out and you will love it!!!
Weight: 80-90g (2.82-3.17oz)
Ingredients: Ingredieants: Olive Oil, Coconut Oil, Palm Oil, Palm Kernel Oil, Avocado Oil, Almond Oil, Apricot Kernel Oil, Castor Oil, Cocoa Butter, Shea Butter, Saint John's Wort and Calendula Extract, Saint John's Wort & Calendula Blossoms, Turmeric, NaOH (Lye)
Always keep in mind that our soaps are handmade and handcut. That means that they might differ a bit in shape and colour from the ones in the pictures. Handmade products are always unique! :)
The fish with its veggies made a great dinner with couscous and some roasted summer squash.
Moroccan Fish Tagine with Pepper and Olives
1/2 cup vegetable oil
1/4 cup chopped fresh Italian parsley
3 large garlic cloves, chopped
3 tablespoons chopped fresh cilantro
1 tablespoon Hungarian sweet paprika
2 teaspoons ground turmeric
1/8 teaspoon crushed saffron threads
4 6-ounce white fish fillets (such as halibut or orange roughy)
1 pound carrots, peeled, thinly sliced
1 1/2 pounds tomatoes, thinly sliced
1 large onion, thinly sliced
1 lemon, thinly sliced
1 teaspoon salt
3/4 teaspoon ground pepper
1 medium-size red bell pepper, seeded, cut into 1/4-inch-wide strips
24 brine-cured olives (such as Kalamata)
Additional chopped fresh Italian parsley, for garnish
Mix the vegetable oil, parsley, garlic, cilantro, paprika, tumeric and safforn. Coat both sides of fish with mixture and refrigerate for 2-4 hours.
Preheat oven to 350°F.
Place carrots in a 13x9x2-inch glass baking dish. Layer on half of tomatoes, half of onion and half of lemon. Season with half of salt and pepper.
Drain marinade from fish and reserve. Place fish in baking dish and later remaining tomato, onion and lemon on top.. Season with the rest of the salt and pepper. Arrange red pepper strips and olives decoratively over the top. Pour reserved marinade over. Cover with foil and bake 40 minutes.
Increase oven temperature to 400°F and bake until fish flakes easily and vegetables are tender, about 25-30 minutes. Garnish with additional parsley to serve.
There are expensive medical procedures for stretch mark removal, but you can also achieve the desired results with these natural ways to get rid of stretch marks… Read on
blog.stylishgwinafrica.com/natural-ways-2-rid-stretch-marks/
Week 10 of 52 Weeks for Dogs for my Zooie.
We've had a very big change in weather this week. We had a couple days in the 80's F and then it dropped down to the low 40's yesterday. I had put Zooie's coats away but took one out again because it was so cold. Zooie's fur has finally filled in since the chemotherapy but he still needs some help keeping warm when it gets very cold outside. When he's resting on the sofa, I cover him up with a blanket.
My boy saw the vet last week. The blood results came back perfect. My vet said to continue to feed Zooie as we have been. He continues to get organic cottage cheese and flax seed oil with every meal. Although he's not on raw, he is getting a high end dog food (BLUE) with no by-products of any kind. It is a high protein formula called "Wilderness" which is over 40% protein with no grains. The main source or carbs comes from sweet potatoes and berries. I also add Tumeric every other day to fight inflammation. I did a lot of research before giving Zooie this food. I would eventually like to feed raw and I'm looking into slowly changing over. Until then, at least I've seen a big improvement in Zooie's coat and skin with this diet.
Afterall, he counts on me to take care of him. It's my responsibility to give him the best I can.
My wife found this recipe a while ago, and it has become a favorite in our house. It's diced salmon cooked in cocoanut milk with summer squash and wilted bok choy. Spices are tumeric and red curry paste! Served on wild rice with a little chopped clilantro on top. It's delicious.
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Making Turmeric Juice
A young man making turmeric juice in a holistic food restaurant. I had never had the fresh juice before and it was quite tasty.
For more of the many culinary uses of turmeric:
en.wikipedia.org/wiki/Turmeric
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Coated the fish with corn flour, tumeric, a little paprika ..... pan fried until golden. Mix soy sauce with some mirin and top over fish along with thinly shredded ginger and scallions. Serve hot with white rice.
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
scrambled tofu with mixed vegetables (mushroom, onion, button squash, carrot and capsicum) topped with thai purple basil. mignonette and butter? lettuce. seasoning: tumeric, ceyene pepper and garam masala.
Tender Peruvian pork atop mashed potatoes (with garlic, cilantro, and queso mixed in) along with a side of fresh corn/black bean salsa (containing onion, diced jalepenos, lime juice, and LOTS of cilantro). Pork cutlets are marinated in a spicy mixture of cumin, tumeric, white vinegar, and salt and pepper then browned in a skillet, before adding orange juice, etc.
This was perfect for dinner tonight as it was a very cold day... This was cooked by JASON for dinner tonight... It was yummy and very full filling .... xxxxxx Michelle..
Curcuma aromatica (Zingiberaceae) . If this is another species please correct me as there seems to be many similiar species.
Khellong to Doimara, West Kameng,Arunachal Pradesh, 26 April 2012
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
Tumeric can give you a a bright yellow dye, but it does fade. This fading occurred without exposure to direct sunlight
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
Tandoori Chicken
adapted from www.acommunaltable.com/tandoori-chicken-with-mango-curry-...
* 1 cup plain yogurt (regular or greek style)
* 4 cloves of garlic, minced and mashed to a paste with salt
* 1/2 jalapeno pepper, minced
* juice of 1/2 of a lemon
* 2 tsp. fresh, grated ginger
* 2 Tbsp. garam masala
* 2 tsp. tumeric
* ½ tsp cayenne pepper
* ½ tsp curry powder
* 4-5 drops red food coloring (optional)
* 8 chicken drumsticks, chicken thighs or 4 chicken breasts
Directions:
1. Combine all ingredients and stir to coat evenly with the marinade.
2. Refrigerate for a minimum of 30 minutes and up to 1 day.
3. Line a cookie sheet with foil. Spray a rack with cooking spray and place on top of the foil lined pan.
4. Remove the chicken from the marinade (leave the yogurt mixture on) and place on the rack.
5. Bake at 425* for 30-45 minutes (on convection if you have it) or until internal temperature reaches 165*. Turn the chicken once ½ way through the cooking time.
Garam Masala (if you can’t find it at the grocery store)
* 1 Tbsp. ground cumin
* 1 Tbsp. ground coriander
* 1 Tbsp. ground cardamon
* 1 tsp. ground cinnamon
* 1/2 tbsp. ground black pepper
* 1/2 tsp. ground cloves
* 1/2 tsp. ground nutmeg
Directions:
1. Combine all the spices in a small, airtight container.
Tandoori with fenugreek? Butter Chicken? Madras curry? Lemongrass, lime leaf and tumeric? It's hard to pick only one to have for dinner...
Lynette Jee, owner/founder of the Pacific Place Tea Garden passes around schizandra berries noting its popularity in China. People use it in capsule form, athletes like it for its natural energy boosting effect
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
curry powder - Curry powder on a white bowl. To Download this image without watermarks for Free, visit: www.sourcepics.com/free-stock-photography/24744864-curry-...
I don't know what you call this, but this is how it looked before going into the oven. (Where the topping blackened up a bit and became less photogenic, but Mike said it was great and I should make it again.)
I put a small amount of grated (New Zealand sharp) cheddar on the bottom. The next layer was white potato slices. Then a "sauteed stuff plus sour cream" mixture for the next layer.
(In butter, I sauteed bare amounts of chili powder, salt, pepper, tumeric, coriander, and mustard seed. After a few minutes, I added 3 cloves of chopped garlic and a tablespoon of chopped ginger. Then I added about six green onions, mostly the whites, and half of a yellow onion. After 20 minutes, I poured off the excess butter for wetting the breadcrumbs later, and mixed in 1/2 cup of sour cream.)
Then more potatoes. Then more sour cream. Then more potatoes. Then a more proper layer of cheese.
Then (after letting them sit in a warm skillet with the leftover seasoned butter), I topped it all with freshly shredded bread crumbs and more green onion.
Cooked for 35 minutes at 425 (which over-browned the top, and it was still too raw inside), 20 minutes at 125 (Eh? I don't know why.), and then 33 minutes at 350 (perfect).
It was pretty decent, especially if you got the crunchy top with every bite. Mike gave much higher praise and polished it off the next morning, so I guess I'll make it again. Next time I will use a few more spices, cook at a lower initial temp, and maybe try to get a crunchy layer in the middle.
This first full day in India we took a cooking class from Mrs. Veena Bajaj who runs Veena's Cookery Classes. Normally she teaches classes to young women that are newly married and afraid of their mother in laws but since it was the off season and such, she took us in. She showed us some Punjabi dishes and told us that she tries to keep things simple and tasty. So what you see here are the limited number of spices that she says will get you just about everything you need. There's tumeric, corriander (seeds and ground), chili, salt, garam masala, etc.
Hi everyone, Jason here. This is what I made for dinner tonight. Tika Masala beef with vegies and a potato side dish I invented. It's basically potato cubes with tumeric, cumin, curry leaf and some korma paste. Mixed with a secret ingredient (spicy red sauce)... Cheers Jason and Michelle xxxx..
Classic Nyonya spicy chicken stew and buah keluak nut infused with fresh root spices of lengkuas and tumeric. Served with Jasmine rice, atchara and sambal belachan.
Photo featured on: www.expatgomalaysia.com/2015/10/09/5-nyonya-dishes-to-try... (Oct 9, 2015)
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
@ The Pittsburgh Center For the Arts
from the exhibition Cluster
Curated by Adam Welch
February 5, 2010 - March 28, 2010
Watch a video of the making of Ganesh here
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
Ingredients:
1 medium onion, halved lengthwise, then thinly sliced lengthwise
2 tablespoons vegetable oil
1 tablespoon minced fresh jalapeño, including seeds
1 garlic clove, minced
1 teaspoon finely grated peeled fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/8 teaspoon turmeric (optional)
1 lb tomatoes (3 medium), cut into 1/2-inch pieces
1 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/2 cup loosely packed fresh cilantro leaves, chopped if desired
Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until jalapeño is softened and garlic is golden, about 1 minute. Add cumin, coriander, salt, and turmeric (if using) and cook, stirring, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until tomatoes break down and sauce is thickened, 3 to 5 minutes.
Add shrimp and cook, turning occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and stir in half of cilantro. Serve sprinkled with remaining cilantro.
Servings: 4 main course servings
recipe from epicurious