Yellow plate palate -House Chef
Yellow is not only a keen winter fashion colour, it is a zing for your dishes and a bright spot on your plate. There are spices that can be used to turn plain dull rice, potatoes or pasta into a sunshine side dish to wake up your taste buds.
Check out these dishes and have some yellow plate palate fun in your kitchen.
Turmeric and Cumin potatoes
Cooking time - 30 min
Preparation time - 10 min
Yield - 6 servings
3/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
3 cups water
1 tablespoon unsalted butter
1/2 teaspoon salt
4 large half-boiled potatoes
2 tablespoons sliced scallions
In a medium saucepan, heat the turmeric, cumin and cinnamon over low heat until fragrant, stirring, about 30 seconds. Add water, salt and butter, and bring to a boil. Add the roughly chunked potatoes; toss them around and coat them with the spices. Cover and reduce heat to a bare simmer. Cook, covered, without stirring until the water is absorbed and the potatoes are tender.
Remove from the heat and add the scallions, and serve.
Turmeric is a bright yellow aromatic powder obtained from the rhizome of a plant of the ginger family, used for flavouring and colouring in Asian cookery. It has a peppery flavour and gives a kick to your food. Turmeric is also used as an anti-inflammatory medicine to treat things like menstrual problems, toothaches, chest pain, flatulence and colic. Turmeric has calcium, vitamin C and lots of iron.
Use a pinch of turmeric in scrambled eggs, a frittata, or tofu scramble. Toss it with roasted vegetables, try it with greens, and use it in soups.
Cumin is highly under-rated. It is the aromatic seeds of a plant of the parsley family, used as a spice, especially ground and used in curry powder. It comes from the Mediterranean areas and central Asia.
Cumin has lots of potassium, dietary fibre, calcium, iron, vitamins A and B-6, and magnesium.
Try a teaspoon of cumin in 148 mls of fat free, sugar free plain yogurt (add some honey or agave syrup to help with the taste issue) and after 3 months of a daily teaspoon, maybe you can lose a few kilos (or so they say at prevention.com/weight-loss).
Also try to add a few teaspoons of ground cumin to your favourite roasted veggie recipe (try sweet potato, pumpkin, carrots, squash and cauliflower. You can also add a dash to mayo or hummus for sandwiches. Sprinkle ground cumin into a batch of roasted chickpeas or nuts for healthier munching snacks.
Saffron rice can be a beautiful, aromatic side dish or it can be served mixed in with grilled chicken breast strips to make a main meal.
Saffron is an orange-yellow spice made from the dried stigmas of a crocus flower. It is native to warmer regions of Eurasia. A single grain can colour 10 gallons of water with a distinctive yellow hue. Cultivation and harvest is by hand. It takes 4,500 crocus flowers to make up only 28 grams of saffron spice.
I love this particular recipe. But, hang on to your wallets folks - real saffron can cost nearly N$34,000 per kilogram or N$340 per gram.
You need very little saffron to get that beautiful yellow colour on your rice as well as the aromatic flavour, earthy taste and positive health side effects (copper, potassium, calcium, manganese, iron, selenium, zinc, magnesium, vitamin A & C, folic acid, riboflavin, and niacin).
6 servings- 154 calories
1/8 teaspoon powdered saffron
2 cups boiling water, divided
1 tablespoon of butter
1 cup uncooked long-grain white rice, not rinsed
1 teaspoon salt
Preparation - 5 minutes, cooking – 20 minutes
First, steep the saffron in 1/2 cup boiling water. Then, take a skillet that can be tightly covered, melt the butter over medium-high heat. Stir in the rice and salt. Cook, stirring constantly, until the rice begins to absorb the butter and becomes opaque, but do not brown the rice.
Quickly pour in the remaining 1 1/2 cups of boiling water along with the saffron water. Cover immediately. Reduce heat to low, and cook 20 minutes, or until all of the liquid is absorbed. For best results, do not remove the lid while the rice is cooking. The combination of salt, saffron, and caramelized onions gives this rice a rice, buttery flavour.
Other yellow coloured spices are curry, yellow chilli and yellow mustard powders. These three dynamic and tongue wagging spices can electrify every dish with flavour. Be careful; they are strong and should be used sparingly.
Staff writer, allrecipes.com, toriavey.com, foodnetwork.com and foodfacts.mercola.co