View allAll Photos Tagged tumeric
Ingredients: enriched flour bleached (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), sugar, brown sugar, partially hydrogenated soybean and cottonseed oil, whey, dextrose, eggs, salt, baking soda, dried molasses, soy flour, artificial flavor. May also contain: invert sugar, margarine, water, soy lecithin, sodium benzoate and citric acid, vegetable mono and diglycerides, artificial flavoring, colored with beta carotene, vitamin a palmitate added], chocolate chunks, chocolate liquor, cocoa butter, cocoa processed with alkali, cocolate liquior, butterfat, vanilla, chocolate chips hydroxylated soy lecithin, vanillin, butter, invert sugar, leavening, nonfat dry milk, milk protein concentrate, molasses, peanut butter, peanuts, dextrose, hydrogenated vegetable oil [rapeseed, soybean and/or cottonseed oils], peanut butter drops, palm kernal oil, defatted peanut flour, nonfat dry milk powder, evaporated cane juice, peanut butter, cinnamon, cinnamon chips, caramel chips (yellow lake #5 and #6, blue lake #2), sodium benzoate and citric acid, nutmeg, ginger, yeast, rye flour, walnuts, sodum propionate, sodium stearoyl lactylate, sodium caseinate, sodium silocoaluminate, calcium sulfate, monocalcium phosphate, tricalcium phosphate, ammonium sulfate, ascorbic acid, wheat starch, corn starch, guar gum, polysorbate 60, dehydrated apples, apples, citric acid, poppy seeds, glycerin, xanthan gum, tragacanth gum, carob bean gum, gellan gum, malic acid, sorbitol, agar, carrageenan, calcium acetate, wheat bran, cherries, sodium metabisulfate, glucose, fructose, pumpkin, all spice, dehydrated sour cream, cultured sour cream, nonfat milk, disodium phosphate, yeast, BHT, ferrous sulfate, butterscotch chips, coconut oil, toffee bits, dairy butter, almonds, milk chocolate lactose, caramel color, corn syrup solids, corn oil, maltodextrin, yellow corn flour, corn cereal, enriched corn meal, ferrous sulfate, dairy blend, vital wheat gluten, pecans, banana puree, pumpkin pie spice, pumpkin, orange peal, alpha tocopherols, blueberries, sweetened cranberries, partially hydrogenated sunflower oil, red raspberries, white chips, pineapple, pineapple juice, concentrated orange juice, pectin, sodium erythorbate, raisins, raisin juice concentrate, honey, sour cream, cultured grade A cream, light cream cheese, bacterial culture, xanthan gum, karaya gum, pecans, coconut, milk protein isolate, paprika, polysorbate 20, polysorbate 80, sodium hexametaphosphate, silicon dioxide, corn sweetener, cashews, confectioners glaze, dates, proylene glycol mono and diesters of fatty acids, yellow #6-#5, red #3-#40, blue #1-#2, titanium dioxide, annatto, tumeric, FD&C red #40 lake, blue #1 lake and red #3.
This product is prepared in a facility that also produces products containing tree nuts, milk, eggs, peanuts, soybeans and wheat.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
(This label has been reproduced with all spelling, punctuation and duplication errors intact.)
NUMBER OF POSSIBLE INGREDIENTS IN MY HERMIT COOKIES: 154
SCARIEST INGREDIENT: "white chips"
The cookies were extremely good, by the way.
Nasi kuning is an Indonesian rice dish cooked with coconut milk , tumeric, pandan leaves. It usually served with shredded omelet, Javanese style fried chicken , potato fritters . Those three kind of side dishes are our favorite :)
I've always wanted to try Moroccan or Tunisian couscous, but I've never had the opportunity, so I finally decided to make it myself. I cobbled together my own recipe from several different sources. I can't speak to its authenticity, but I really enjoyed the flavor of the vegetables and the steamed couscous.
This dish contains couscous, olive oil, ghee, onions, salt, cumin, cayenne, allspice, Garam Masala, tumeric, paprika, turnips, potatoes, sweet potatoes, zucchini, carrots, and chick peas. Next time I will probably double the chickpeas and also add a bit of ground ginger. I used the Garam Masala in place of Ras-El-Hanout.
Ginger
Five other flavors.
Notes: Five members of the ginger family: white and yellow gingers, blue-ring ginger, tumeric and galangal.
alinea
Chicago, Illinois
(March 23, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
alinea
Chicago, Illinois
(March 23, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Macro Mondays (2.21.11) - Spices and Seasonings
This is the first image I have put in MacroMondays in ages. I had great intentions for this week - I was going to pile all different colours of spices into little piles aka the awesome images we see from India - who knew it was so difficult to make spices into little piles? So, I had to be satisfied with just one...
Seven Cameras in May - No. 3A: Pentax MX, 50mm 1.7, Fuji Superia 200. From my blog: rangefinderchronicles.blogspot.com/2020/09/seven-cameras-...
Golden temples, beaches, amazing beaches, yellow curry noodles, balloon pants, and many more amazing sights, in Chiang Mai, Koh Phangan, and Bangkok. This is Thailand!
Follow us on www.circumnavacation.com!
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
Standard #keto #breakfast I dropped 1.2lbs of weight yesterday. I tend to put on the lbs at the post race party and the first few recovery meals. Eggs with balsamic vinegar, bone broth, olives, tumeric curry kraut and of course #bacon #ketogenic #ketosis #lowcarb #breakfast #brunch #paleo #dairyfree #glutenfree
17 Likes on Instagram
1 Comments on Instagram:
paleomovement: :)
Fried tumeric-and-salt-marinated chicken, to be used for my version of ayam masak merah.
If the chicken pieces were chopped into smaller pieces, marinated and fried like this, I could serve it as a dish already!
I shallow fried it to save oil.
Taken for Friday Food Fiesta (Greasy and Oily Food Week)
I made chicken (breast meat) cooked with red and green peppers, hot cherry peppers, onion, fresh garlic, olive oil, balsamic vinegar, salt, black pepper, hot paprika and tumeric. I served it on long grain white rice.
I gave the dogs some rice, provolone cheese and sliced roast beef.
Photography by Cajsa Lilliehook
Store info at Blogging Second Life
****SHOPPING LIST******
Poses: Marukin
Skin: Jalwa - Dido - Tumeric - Red Eyebrow
Eyes: [UMEBOSHI] Eon eyes Duo Green (med)
Lashes: Lelutka
Mani/Pedi: SLink Mesh Hands & Feet with FLAIR mani applier
Hair: TRUTH HAIR Juniper
Clothing: ::{u.f.o}::asymmetry colorful skirt - red - L
B.C.C Breakfast At Tiffany's knit Mustard M
Shoes: Ingenue :: Delia Heels (Slink Feet Add-On) :: Rouge
Jewelry: (Kunglers Exra) Maasai - earring
Preparing the batter for the oven....
Natural food dye rainbow birthday cake. I made all the colors except the green which was courtesy of Whole Foods bakery. Red-beet juice. Orange-Baby food carrots. Yellow egg yolk and tumeric. Green- Whole Foods Bakery's green dye, I didn't feel up to trying kale juice!) Blue- blueberry. Purple-blackberry and rasberry juice. The red was weak for this cake, but the test cupcakes were very red when I put enough beet juice in. None of them had a bad flavor except the yellow tumeric. Next time (not that I would EVER put myself through that again) I would just use egg yolk. The main problem I had was that the different juices changed the textures of each layer. Not very cake-like. It was ok and my kids liked it, but I would rather have a little artificial food coloring than do this again. It was a fun and very messy challenge though. The little yellow candies I used for the flower centers on top are the only artificial thing I used.
Here it is, my first attempt at roasting a pig on the smoker. This is balinese style. The stomach cavity was stuffed with a blend about 20 spices, mostly ginger, galangal, tumeric, lesser galangal (sand ginger or kencur), red peppers, birds eye chilis, coriander, shrimp paste, coriander, cloves, white pepper, black pepper, nutmeg, indonesian bay leaf, kaffir lime leaf, lemon grass, garlic, shallots and salt. The outside was basted with tumeric juice, coconut oil and coconut water.
The pig came a farm about 1 mile east of the world wildlife zoo in Litchfield Park. It was only $50, but I had to scald the hair off and gut it myself. I know of two other placed in town to get pigs, but they range from $120-250 and they are already fire ready. All three places feed them milk and grain only.
My only regret was wrapping it in foil to keep the flys off and let it rest when finished. The steam from the meat turned the crispy skin soggy. I should have broke off the skin, then wrapped it in foil.
Today's adventure will be making the blood sausage (urutan), satay (grilled pork pieces on a stick) and fried that skin that was supposed to go with it.
This seasoning makes the best pig in the world if you agree with Anthony Bourdain from No Reservations:
#yoga #motivation #indian_yoga #yttc #meditation
The opening fire ceremony of #Yoga_Teacher_Training_in_India is the first impression or introduction of #Yoga_Students or Gurus.
The fire pit (Hawan) is lighted up with pure small wood and other natural offerings such as Ghee (Clarified butter), dhoop, Bhimseni Kapoor, rose petals, sandalwood powder, lobaan, Chandan,Nagkesar, Red Sandal powder, Nagarmotha, Lotus seeds, Jata Masi, Batriso Dhoop, Kapoor Kachri, Satavari,Tumeric.
It also subtle energy bodies are cleansed and negative vibrations are vanishing.
...leftover Thai curry and rice, with some sweets (zucchini bread and candied walnuts), grapes, and a miso ball for soup. Nom!
I fed the green curry to G'ma last night, and she enjoyed it primarily because it was food that she hadn't had to cook herself, but it was a little too warm (read spicy hot) for her liking.
smileyorc.wordpress.com/2013/04/26/cosmetic-fair-shakeup-...
Main Outfit Credits -
Lips: Shakeup! Cosmetics - Sessie Lip Gloss [L137] @ Cosmetic Fair
Liner: Shakeup! Cosmetics - Double Eyeliner [e202] @ Cosmetic Fair
Lips2: Shakeup! Cosmetics - Pouty Lips Add-on @ Cosmetic Fair
Nails: Shakeup! Metallic Manicure Applier for Slink @ Cosmetic Fair
Dress: (Elate!) Ivy Dress Teal S
Lash1: Eyelashes -31- ExtraLong *REDGRAVE* Bottom
Lash2: Eyelashes -38- Classy *REDGRAVE* top
Hair: Magika [Hair] Awake
Shoes: Slink Lulu Addon Teal
Feet: Slink Mesh Feet (Av) Toes S
Hands: Slink Mesh Hands (av) Casual S
Skin: Jalwa Skins - Sonam - Tumeric - Brown Brow @ marketplace
Eyes: IKON Ardent Eyes - Chocolate (M)
shrimp Étouffée, scd legal. butter, celery carrots, onion, jalepeño deseeded, garlic, cauliflower, thyme,cayenne pepper, bay leaf, tumeric, chix stock, shrimp, salt
163 Danforth St
Portland, ME 04102
Phone: (207) 879-8755
The Wandering Eater | Instagram | Twitter
© 2017 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.">The Danforth
163 Danforth St,
Portland, ME 04102
Phone: (207) 879-8755
The Wandering Eater | Instagram | Twitter
© 2017 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Used leftover shrimp my mom gave me from her freezer. Sauteed coarsely grated ginger and garlic, entire chopped onion, then added tumeric, graham masala and coriander and red curry paste, added in a can of chopped tomatos and a can of coconut milk and simmered for an hour - added shrimp and cooked until done, added in cilantro and lime juice. SO good but got some tips from my friend - add in a cinnamon stick, pepper and coriander seeds. Never use curry spice in curry. Also didn't have a chili pepper, add that in too. It'd probably be more delicious with regular coconut milk instead of lite if springing for the calories.
2 Aspirin ,One SIMVASTATIN, One Metropolol ,one D 3,One B 12 ,One TUMERIC ( or aswanganda) One FISH OIL and I'm off and running,AFTER TWO cups of Coffee ,Of course .
My first attempt ever at some sort of simple chicken soup. It was a success. Yay!
--2 gal chicken stock (reconstituted from powder)
--Meat and skin from a whole chicken, roasted and deboned (a nice rotisserie chicken from Safeway is perfect and the meat falls right off the bone with little trouble)
--3 cups basmati rice, cooked
--6 large carrots, sliced
--6 stalks celery, sliced
--2 yellow onions, minced
--Black pepper (freshly and coarsely ground)
--Ground oregano
--Ground cumin
--Ground sage
--Savory
--Tumeric powder (for color)
--Olive oil
Heat stock in large stock pot. Brown onions on a dry, hot skillet, then add 1-2 Tbsp olive oil and seasonings to taste (about 1 Tbsp each of the seasonings listed above); stir frequently. Once onions are wilted, add them to the stock pot. Bring to a boil. Add rice, chicken, and vegetables. Boil until carrots begin to soften. Makes about 8-12 servings. Serve and enjoy!
Paprika and Tumeric on a white plate
Here I try to isolate two real life colors so that the viewer has a hard time trying to guess what it is without my explanation.
=
published: conscienhealth.org/2016/12/10-top-food-and-nutrition-tren...
www.clubdarwin.net/seccion/ingredientes/los-colores-natur...
I used red curry paste, yellow powdered curry, tumeric, a sweet red pepper, yellow onion, minced garlic, chicken soup stock, 8 ounces of diced chicken breast, a little cabbage, 1/4 cup of white rice, olive oil and balsamic vinegar. Entire bowl is 14 points on Weight Watchers.
this is what i make when i have lots of little pieces of veggies...i also had some leftover large white beans (gigantes, butterbeans) that were gently cooked and some aduki beans (yes they were made primarily as a red bean filling for mochi) leftover. i tend to cook all my beans from the dried state because they taste so much better and are cheaper and are easy if you have a non-stick pot like the one shown (i use it for everything). then i use some of the beans right away and freeze some in ziplock baggies (make sure they are flat) and they defrost very well (tenderized but don't fall apart anymore than they would have orginially)....but i digress.
sambar is a south indian veggie stew. the base is usually toor dal (yellow split peas or pidgeon peas--people argue about this so just buy toor dal) cooked with tumeric. you can use combos of beans/dals/legumes or just about anyone you want. then in a separate pot you cook some veggies (frequently eggplant is included also things like carrots, potatoes, tomatoes, sometimes onion. pretty much ANY veggie will do). then you combine the two with lots of spices--you can buy a mix if you want the mix will probably give you basic cooking directions (but find one with lots of ingredients--they make it taste better some of them are too basic). also added are chilies, dried or fresh or both, ground unsweetened coconut, and curry leaves. the classic version also uses a bit of tamarind to sour it and balance the heat of the dish--this is usually spicy stuff. the spice mixes can also be pastes if they include the wet stuff and can get VERY elaborate, just like mexican moles.
sambar is a staple of south indian cooking and there are infinite combinations to make. it is often served with iddly which are ufo shaped steamed partially fermented cakes made of ground urad dal and rice. they are really good and soak up the sambar (in the same way people like to use various breads or grains to soak up stew).
sorry for the lecture, but gee golly gosh i love sambar.