Hello, yellow

Posted by Anita on 05.06.07 11:00 PM

(c)2007 AEC *all rights reserved*If you’ve spent any time on food blogs, I’m sure you know Barbara of Winos & Foodies — the creator of one of my favorite blog events, Hay Hay, It’s Donna Day. Barbara asked her food-blogging friends to participate in a new blog event called A Taste of Yellow by preparing a dish containing some type of yellow food. On May 16 — in honor of the Lance Armstrong Foundation’s LIVESTRONG Day — Barbara will post a roundup of the Taste of Yellow posts. She’s collected almost 30 so far!

Our entry for A Taste of Yellow has languished in my “to try” file for a while, and I wish we’d made it sooner. It turned out to be so easy and tasty, it’s sure to become a standby in our house. In honor of Barbara’s New Zealand locale, we served the yellow potatoes alongside grilled lamb chops (in a yellow curry sauce, just to be double-sure we had the theme covered). Both the curry and the potato recipe came from the Vij’s cookbook, which you may remember from the gorgeous paneer dish we mentioned last month.

Turmeric offers many health-giving effects. The ginger-like rhizome has been used medicinally in traditional Asian and Indian practice for centuries. It acts as an anti-inflammatory and antibacterial agent, and its antioxidant properties have been shown to prevent free-radical damage that’s been linked to cancer. In laboratory tests, turmeric’s active ingredient has decreased symptoms of skin cancers, and reduced the incidence of chemically caused breast cancer in laboratory animals. Three current clinical trials at the US National Institutes of Health are targeting pancreatic cancer, multiple myeloma, and colorectal cancer using turmeric’s main compounds.

And, of course, it’s a gorgeous shade of yellow.

Taste of Yellow badgeVij’s Turmeric Potatoes
1 pound yellow new potatoes
2 T canola oil
3/4 cup chopped onion (1/2 large onion)
1/2 tsp turmeric
1-1/2 tsp salt
1/4 tsp cayenne pepper
2 T water
3 oz baby spinach

Wash and scrub the potatoes, but do not peel them. Cut each potato in 1/4-inch rounds using a food processor or mandoline.

Heat oil in a heavy frying pan on medium heat for 1 minute. Add onions and saute for 5 minutes, or until golden. Add turmeric, salt, and cayenne; stir well and cook for 1 minute.

Add potatoes and water, and bring to a light boil. Gently stir the potatoes. Reduce heat to low, cover, and cook for about 10 minutes. If the potatoes stick or begin to burn, add another 2 T water. Gently stir the potatoes again. Cover and cook another 4 minutes, or until potatoes are almost done, but not too soft. Add the spinach, cover, and cook for 1 minute longer.

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Comment by sairuh

We made kedgeree today, with turmeric in the spice mix and saffron in the rice. It’s an excellent way to use up leftovers (for us: salmon, veggies, and did I mention loads of rice? ;). Alas, it is too late for me to submit it for Taste of Yellow. (Yours truly being a slow writer, today being the deadline afaict.)

Posted on 05.06.07 at 11:28PM

Comment by Anita

S: Aw, go on — post it. You still have more than 24 hours left, at least in this hemisphere. And besides, Barbara posted a couple of days ago that she’d be out of town until the 9th, so we have a few extra days.

Posted on 05.06.07 at 11:59PM

Pingback by Iwaruna.com » Kedgeree

[...] We cooked this yesterday, and late that night I saw Anita’s post about A Taste of Yellow’s blog cook-off for the LiveStrong Foundation. Kedgeree is definitely yellow fare (not shy with turmeric!), and A Taste of Yellow sounds like a worthwhile activity: cooking, eating and raising awareness of cancer. [...]

Posted on 05.07.07 at 12:19PM

Comment by Doug

I love seeing new studies which help me feel better about the foods I already enjoy eating.

Here’s to that ::raises glass of red wine::

Posted on 05.08.07 at 4:53AM

Comment by barbara

Excellent use of tumeric Anita. Thank you for contributing to A Tatse of Yellow.

Posted on 05.08.07 at 8:06PM

Comment by sam

mmmmmmm = looks so creamy and delicious

Posted on 05.13.07 at 8:43AM

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