Older Bolder Life

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turmeric

the Older Bolder Life Friday Feast: TAGG (Turmeric Ancho Ginger Garlic) Wings

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I’ve shared many times before that around our camp, a great wing recipe – whether it’s grilled or roasted to a golden brown crispiness via a hot oven – almost always scores big with my clan.

Here’s a recipe that comes our way via our friend Chef Libby in Austin; she’s been making her TAGG (Turmeric Ancho Ginger Garlic) wings for years now, and from her expert view, they’re better (and easier to get crispy without risking too much char) roasted in the oven under a watchful eye.

Aficionados of ancestral eating understand well the long list of health benefits of turmeric, which needs black pepper to unleash its full potential; we like turmeric even more because of the taste that it brings to the culinary table.

Libby crafted two genius strokes into this recipe. One, the addition of just a bit of ancho chile powder – anchos bring a deep, fruity flavor to the wing game without a lot of heat; too much ancho darkens the final crust a lot – there’s not enough in this recipe to completely cover the golden goodness of the turmeric.

And two, in part to satisfy her Austin-based audience that’s used to savoring a bit of heat in their food down here in Tex Mex country, she adds just a whiff of cayenne to the rub.

You’ll note there’s an optional teaspoon of sugar listed in the ingredients; when Libby developed this recipe, as a professional chef she defaulted to adding a bit of sweet to the rub mixture (also very classically Southern, not necessarily Texan however), though she (and we) prefer to leave it out.

The spritz of citrus at service brightens the flavors even more; classically you might think of lemon with turmeric, but our years in Texas-land have us reaching for the limes.

4 pounds chicken wings (or wing pieces), trimmed, patted dry

1 tbsp black peppercorns
2 tsp ancho chile powder
2 tsp kosher salt
1 tsp (generous) ground turmeric
Optional: 1/4 to 1/2 tsp cayenne
Optional: 1 tsp sugar

2 tbsp avocado oil
3-4 inches of ginger root, peeled, grated (fine)
4 large garlic cloves, grated (fine)

Lime or lemon wedges for serving

Trim the wings if needed, pat dry, set aside in a large bowl.

Grind the peppercorns, ancho chile powder, salt, turmeric, and optional sugar if using in a spice grinder or with a mortar and pestle. Now sprinkle the run over the wings and toss to coat.

Now combine the grated ginger, grated garlic, and oil, then drizzle over the spiced wings, tossing once again to coat. Cover with wrap or pour into a bag to marinate in the fridge for up to overnight, be sure to scrape out all the spice mixture from the bowl.

When ready to cook, spread the wings on a foil-lined baking sheet, along with any remaining spice paste distributed as evenly as you can, and throw into your trusty oven before turning it on.

Now fire the oven to 425, and bake until the wings are beginning to brown and you see a bit of a turmeric stain on the foil, roughly 30-35 minutes. Turn the wings, and bake another 30-40 minutes until the wing skin is crispy and browned.

Pull the wings, artfully place on a platter along with the citrus wedges of your choice, and go to it.

Enjoy.

the Older Bolder Life Pickle Monday: Quick Turmeric Zucchini Dills

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It’s been a while since I shared a recipe for a quick pickle; several of our favorites posted here on the Older Bolder Life include these Tasty Quick Dills, these Quick Pickled Beets and Onions, and these Quick Pickled Daikon Radishes.

Some might ask why the quick pickle?

In times like these when the fresh produce is rolling in, it’s nice to prepare the freshest and best of the crop in a variety of ways; by the way, we’ll be looking at another great zucchini-based salad later in the week. Quick pickles can be set up with ease, thrown in the fridge, and enjoyed almost immediately; there’s no hot water bath processing to deal with, no fermenting, no waiting, etc.

Don’t get me wrong, I still make a batch of fermented dills every year, but bright, acidic, spicy quick pickles have evolved to be my very favorites over time, due (at least in part) to their bright flavors and well-preserved crunch. Frankly you can quick pickle almost anything, and with a little creativity you can adjust spice levels and seasoning to bring smiles to you and yours at the summer (or whatever season) table.

Zucchini are abundant this time of year, a bargain at the farmstead or your favorite grocer, and easy to prep and process. This particular recipe packs in a fair amount of spice and the tiny bit of turmeric adds both flavor and color to the final pickles. Give it a spin and customize as you go.

2 pounds small zucchini, trimmed
1/4 cup pickling salt, divided
2 1/2 cups white wine vinegar
1 1/4 cups water
12 fresh dill sprigs
4 garlic cloves, halved
4 red jalapeños or Fresno chiles (split) or 6-8 dried de arbor or Thai chiles
2 tsp yellow or brown mustard seeds
1 tsp coriander seeds
1 tsp dill seeds
1/4 tsp turmeric

Optional
1 large shallot or small red onion, trimmed, quartered, and cut into slices
1-2 tbsp sugar

Trim the zucchini into 4-inch pieces, and then quarter lengthwise and throw in a large bowl; add the sliced onion if using. Sprinkle with 2 tbsp of salt, add 4 cups of ice and stir, then set aside for at least an hour. Drain and then rinse quickly.

While the zucchini is “brining”, bring the vinegar, remaining 2 tbsp salt, the water, turmeric, and sugar if using to a boil in a small saucepan; set aside to cool slightly when the salt (and sugar) have dissolved.

Into two quart jars divide the dill sprigs, garlic cloves, peppers of choice, mustard, dill and coriander seeds, then pack in the zucchini spears (and onion if using). Now pour the hot vinegar mixture into the jars, leaving roughly 1/2-inch headspace, and loosely cap. Leave on the counter to cool, then into the fridge they go.

Enjoy.

the Older Bolder Life Vegetable Wednesday: Turmeric Cabbage Coconut Stir Fry

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Perhaps it has something to do with the fact my lovely wife and I grew up in the South, eating slaws and chow chows prepared lovingly by matronly grandmothers and diner / greasy spoon cooks during our childhoods – but I’ve confessed before that we enjoy cabbage prepared in a variety of ways.

We typically enjoy a simple cabbage slaw with this Chile Lime Vinaigrette at least once a week and add a bit of cabbage to many of our favorite salads. Though we don’t savor fish tacos as often as we once did, who doesn’t love a spicy fish taco inspired slaw (we have several in the rotation), and I’ve stockpiled a number of cooked and sautéed cabbage recipes over the years as well.

This Turmeric Cabbage Coconut Stir Fry has become one of our favorites this spring and early summer as it’s a little different than many cooked cabbage recipes we’ve seen, and when cooked for just a few minutes the cabbage maintains a delightful crunchiness.

Though optional (recipes are made to be adjusted to your own palate and interests anyway) the poblano chiles and fresh peas add a splash of color and interest as well, as do the coconut flakes and the sautéed mustard seeds.

1/4 cup unsweetened coconut flakes
2 tbsp avocado or coconut oil
2 tsp yellow or black (or both) mustard seeds
1 small-medium cabbage, trimmed and thinly sliced/chopped
1 poblano chile, stemmed, seeded, cut into thin strips or small dice
1-2 dried de arbol chiles, roughly crushed OR 1-2 tsp red chile flakes
1 tsp good salt
1/2 tsp ground turmeric
2-3 tbsp chopped cilantro
1 tbsp fresh lemon juice
Optional: 1/2 cup fresh or frozen peas

Heat the oil in a large skillet over medium heat until hot; add the mustard seeds, cover, and shake gently until they begin to pop.

When the popping slows, add the poblano and / or the dried red chiles, sauté for a minute, then add the cabbage, salt, and turmeric. Stir to mix well, then cook over medium heat for 3-4 minutes until the cabbage begins to wilt but still has some tooth (crunch). Add the coconut and peas if using, mix well, and cook another minute or so until heated through.

Remove from the heat, then stir in the cilantro and lemon juice; taste and adjust seasonings as needed (usually salt and lemon juice).

Enjoy.

The Older Bolder Life Vegetable Wednesday: Spicy Baked Popcorn Cauliflower

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Talking to our friend chef Libby in Austin a couple of days ago she shared this recipe, saying they’d been working hard lately on an Indian-themed catering project coming up this week.

Her client is a home health advocacy group there in town, and they wanted a very healthy-food focused menu served, though with a decidedly Indian focus. This Spicy Baked Popcorn Cauliflower was one that made the final cut, modeled after something Libby saw in the Tasting Table feed a few months back.

She (and we) is(are) enamored with spicy foods, and she worked the source recipe around the edges a bit, tweaking the spices, adding coriander (a mainstay in traditional Indian cooking), and said you really need to spread the cauliflower florets out on the baking sheets to allow them to fully crisp in the hot oven.

I put this together last weekend to serve alongside a grilled ribeye and it was outrageously good, and smelled delightful roasting in the oven.

1 large head cauliflower cut into florets
3-4 tbsp coconut oil or ghee, melted
1 tbsp garam masala
1 and 1/2 tsp ground cumin
1 and 1/2 tsp ground ginger
1 and 1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp good salt
1/2 tsp fresh ground pepper

2-4 tbsp fresh chopped cilantro or parsley

Preheat your trusty oven to 350 and parchment line two baking sheets.

Prep the cauliflower and place in a large bowl, drizzle with the melted fat, then sprinkle the spices over. Stir to mix well (use your hands!).

Divide evenly between the two parchment-lined baking sheets, make sure the pieces aren’t touching or they won’t crisp as well. Bake for 33-38 minutes until beginning to caramelize on some edges and they’re crispy; they should be a wonderful golden brown.

Enjoy.

the Older Bolder Life Sauce Monday: Turmeric Tzatziki

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I’m not sure where or how it came to be actually, but my wife is crazy about tzatziki.

We came to appreciate authentic Greek food in early adulthood, and while she’d traveled and lived internationally (North Africa and Switzerland), she’s never been to Greece and experienced the wonderful cuisine on the ground there. Her family did live and work in Algeria for a while, in a fairly multicultural setting, and there they were exposed to all sorts of Mediterranean delicacies.

No matter what the history, she loves tzatziki.

I was talking with a friend about dips to serve at an upcoming party she was hosting, and we somehow came around to this wonderful Turmeric Tzatziki, one of my wife’s recent new favorites. Blooming the turmeric in the hot oil is a genius step, and this dish really pops with a wonderful burst of lemon (using both fresh juice and zest), ginger, garlic, and of course the essential grated cucumber.

Classically made with greek yogurt, we think this is just as good (maybe even better) when made with sour cream. It’s delicious with a plate of crudite, and a perfect complement to any Greek-spiced protein. And for the bonus today – if you’re handy in the kitchen, this one will talk all of ten minutes to put together (ok, maybe 15).

And don’t forget the fresh ground pepper; you need those pepper based compounds (piperines) to optimize absorption of the curcumin in your turmeric. And is just tastes good…

1 to 2 tsp good ground turmeric
2 tbsp avocado oil (or EVOO)

2 small cucumbers or 1/2 English hothouse cucumber
1 tsp good salt

1 cup Greek yogurt or sour cream
1 tbsp fresh lemon juice
1-2 garlic cloves, grated
1-2 tsp grated fresh ginger (peeled)
1 tbsp chopped fresh mint (chiffonade), or more
1/2-1 tsp fresh lemon zest, grated
1/2-1 tsp fresh ground pepper
Good salt to taste (see note)

Stir the avocado oil (or EVOO) together with the turmeric in a small saucepan over medium heat; remove from the heat when it just starts to bubble, stir again, and set aside to cool.

As the oil is cooling, grate the cucumber coarsely, spread on a clean dishtowel on a plate, and salt with 1 tsp of good salt. Let rest for 10-15 minutes, then wring out as much water as possible from the cucumber, add to a medium bowl.

Now add the yogurt or sour cream, lemon juice, grated garlic and ginger, mint, lemon zest, fresh ground pepper, and the turmeric oil. Stir well to combine, and correct the seasonings, including salt as needed.

Best served promptly, will keep covered in the fridge for a bit.

Enjoy.

the Older Bolder Life Snack Wednesday 9 January: Spicy Turmeric Coconut Milk (Tea)

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A friend offered us a mug of this delicious Spicy Turmeric Coconut Milk (she likes to call it a tea) one evening a few months ago. Like us she’s a big fan of spicy, full-flavored foods, and enjoys using whole spices when available (she grated fresh turmeric and ginger root for our milk/tea that evening). Her version was outstanding, and we’ve been making it regularly since.

There are dozens and dozens, if not hundreds, of different variations of golden milk floating about, my bent is to encourage you to find one that you like, and consume it liberally. Don’t be afraid to experiment, and don’t forget the black pepper to fully activate the benefits of turmeric too.

As our palate has changed over the past several years, we find overly sweet foods and drinks almost off-putting now; if using freshly grated turmeric and ginger, we often don’t use any honey, molasses, or maple syrup at all in our golden milk (though as a child of the South, a tiny bit of molasses does make this recipe more interesting).

I hadn’t intended to spend time here this morning going over the impressive list of health benefits that turmeric (and ginger) bring to the table; we’ll come back to turmeric in particular at some point down the road and talk about details.

2 cups full-fat coconut milk
1/2 – 1 tsp ground turmeric (or 2-4 tsp freshly grated)
1 tsp ground cinnamon
1/4 tsp ground ginger (or 1 tsp freshly grated)
1/4 tsp vanilla extract
1/8 tsp freshly grated nutmeg
1/8 tsp ground cloves
1/8 tsp freshly ground black pepper

Optional
Honey, maple syrup, blackstrap molasses to taste (start with 1 tsp!)
Pinch of salt
Pinch of cayenne pepper

Combine all ingredients (save for the sweetener if using) in a small saucepan over medium heat, adding a small volume of filtered water if desired if you find the consistency too thick for your tastes. Bring to a gentle boil, remove from heat and let steep at least 5-6 minutes.

If you used grated turmeric and / or ginger, filter through a fine-meshed sieve into a pre-warmed mug, sweeten if desired, and go to it.

Enjoy.