I don' have the recipe, but my friend puts turmeric in chicken salad.I've only used it in pickles.

Turmeric is in most bottled curry powders.

I don't have recipes, but I used to make a lot of vegetarian soups just by throwing a bunch of stuff in a pot and waiting for soup to happen. When they came up an ugly color or just weren't quite right in the flavor, I put in a goodly amount of turmeric. I called it my yummifying powder. It's not a strong flavor, but enhances a lot of other flavors, especially sharp ones.

Here's one of my favorites that I got from CF friend. BTW, Imrainey where are you?! We miss you.

Curry from Imrainey - CF
2 tablespoons canola oil
 1 small onion, chopped
 2 cloves garlic, minced
 1 tablespoon ginger, chopped
 1 jalapeño chile, cleaned and finely chopped
 1 tablespoon curry powder
 1 1/2 teaspoons cumin
 1 1/2 teaspoons turmeric
 salt and freshly ground pepper
 1 large sweet potato , peeled and cut into 1/2" cubes
 1 15-oz. can chickpeas, drained and rinsed
 1 14-oz. can light coconut milk
 1/2 cup water
 1 cup cauliflower florets , bite-sized pieces
 3/4 cup frozen peas
 1/2 cup canned diced tomato pieces, drained
 2 tablespoons cashews, chopped, for garnish
 1 tablespoon parsely, chopped, for garnish

Make the curry base: In a heavy-bottomed saucepan over medium-low heat, warm the oil. Add the onion, garlic, ginger and chile and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Stir in the spices and cook, stirring constantly, until fragrant, about 30 seconds. Cook the vegetables: Add the sweet potato, chickpeas, coconut milk and water to the pan. Season to taste with salt and pepper. Raise the heat to medium-high, bring just to a boil, reduce the heat and simmer, uncovered, until the sweet potato is tender, about 10 minutes. Add the cauliflower and cook for about 5 more minutes. Add the peas and tomato and cook until heated through and the liquid is reduced to a thick sauce. Serve in bowls, over rice if desired, sprinkled with parsley and cashews for garnish. I didn't use cauliflower in the curry pictured but I added it to the recipe because I think it would be good and add bulk without calories.

It is good for you! Use it in scrambled eggs, chicken dishes, egg salad etc

Recipe for a sore throat. Mix one teaspoon turmeric with one Tablespoon honey. Hold in mouth and let dissolve slowly down throat.
Don't eat or drink anything for 15 minutes. Really works.

I use it in every soup and stew that I make.
Err on the side of using too little. 1/2 tsp to 1 tsp to a pot to start. Too much can make a sharp taste and turn your dish quite yellow.
Jim in So Calif

Lpink, that looks good. I'm going to try it soon.

I'm wanting to incorporate turmeric into my diet more, too, as it's supposed to be so good for you, as Compumom said. I just keep forgetting to use it.

Sally

Here are a few tried and true recipes that have Turmeric as one of the ingredients.

Home Cookin Chapter: Recipes From Thibeault's Table

Curry - Simple Chicken Curry
============================

Chicken pieces (Legs and thighs)Remove Skin
2 large onions
2 cloves of garlic
1 inch piece of ginger root
4 black or 8 green cardamon pods
1 tablespoon turmeric
1 teaspoon cayenne pepper
2 cups chopped tomatoes
1 teaspoon cumin (or more to taste)
1 teaspoon ground coriander
2 cups chicken broth
salt
pepper
fresh cilantro
.

Saute the onions in vegetable oil (about 1/4 cup). Cook until they turn
light brown, stirring constantly to prevent burning. Add garlic, ginger
and the spices. Continue cooking for a couple of minutes over low
heat. Do not burn.

Add chicken and cook turning to coat well with the spices. Add the
tomatoes and some chicken broth. Cover and cook until chicken is
tender. Serve with Basmati rice and sprinkle with fresh cilantro.

Home Cookin Chapter: Recipes From Thibeault's Table

Mung Bean and Cauliflower Stew
==============================
Adapted from: Classic Indian Cooking by: Julia Sahni

I have substituted different lentils for the mung beans.

1 cup yellow split mung beans
(moong dal)
2/3 cups finely chopped onions
1 tablespoon grated fresh ginger root
2 teaspoons minced garlic
1/3 teaspoon turmeric
3 medium sized potatoes, peeled and quartered
1/3 small cauliflower cut into 1 1/2 inch flowerets, about 2 1/2 to 3 cups
1 tablespoon kosher salt
Chicken broth

For TADKA

12 tablespoons ghee or vegetable oil
1 teaspoon cumin seeds
1/4 or 1/2 teaspoon red pepper
2 teaspoons lemon juice
2 to 3 tablespoons fresh coriander (Same as cilantro) leaves chopped.
. Put the mung beans in a deep pot along with chopped onions, ginger, and
3 cups chicken broth. Add turmeric, and bring to a boil. Reduce heat
and simmer, partially covered, for 15 minutes or until the mung beans
are cooked but are still very firm.

Add potatoes, cauliflower, salt, and 2 more cups of broth and cook for
an addition 15 minutes or until the vegetable are tender and the beans
are thoroughly cooked.

To make the Tadka

Heat the Ghee or oil over high heat in a frying pan. When it is very
hot, add cumin seeds, and fry until they turn brown (about 15 seconds).
Add red pepper, stir for a moment and immediately pour the contents of
the frying pan into the stew. Add lemon juice and chopped coriander
leaves. Stir well to mix. Check for salt and serve.

I usually serve this with Basmati rice and chapati (Indian Bread).

Home Cookin Chapter: Recipes From Thibeault's Table

Cauliflower And Potatoes In A Spicy Curry Sauce
===============================================

1 small head of cauliflower
3 russet potatoes
1/2 cup oil
1 small onion chopped
1 clove of garlic minced
1 teaspoon cumin seeds
1 teaspoon cumin powder
2 tablespoons ground coriander
1/4 to 1 teaspoon red pepper flakes
1 teaspoon turmeric
1 to 2 teaspoons grated ginger
1 cup finely chopped tomatoes (fresh or canned)
2 to 3 cups of chicken broth
Fresh chopped coriander (Same as cilantro)
. Break cauliflower into about 1 1/2 inch pieces. Peel the potatoes and
cut into 1 1/2 to 2 inch pieces

Heat the oil over medium heat and when hot add the onions and saute
until golden, add garlic and cumin seeds. Cook for a minute or two.
Do not burn. Add the rest of the spices. Stir and add the potatoes and
the cauliflower. Toss with the spices and cook for a few minutes and
then add the grated ginger, tomatoes and chicken broth. Cover and
simmer until the vegetables are tender. Turn off heat and add chopped
coriander (cilantro leaves)

I finally found this! It's from Joe/Gardenguru, who I ALSO MISS! It's a very elegant and yummy dish.

Yellow Rice Serves 2-4
Ingredients:
2 Tbs vegetable oil or ghee
1 large onion, chopped fine
1 cup fresh green peas (or frozen, thawed)
1 cup Basmati rice (a long grain Indian rice)
3 cups water
½ tsp turmeric powder
Salt to taste
½ cup warm water

Preparation:
Wash the rice well in running water and set aside to soak for 30 minutes. Heat the oil in a deep heavy-bottomed pan. When it is hot add the onions and cook till soft. Add the peas and stir well. Add the rice and fry for 2 minutes. Add the 3 cups of water, turmeric and salt to taste to the rice and set it up to boil on a medium flame. Once the water comes to a boil, reduce the flame to a simmer and cover the pan.
Cook till the water seems to have almost disappeared - tiny holes will form on the surface of the rice. Add the 1/2 cup of warm water all over the top of the rice and cover the pan again. Simmer for another 5-7 minutes and turn off the fire. Allow the rice to sit for 10 minutes and serve.

I'd add the peas towards the end since I almost always use frozen peas. I have a ton of peas to use up so may be making this after I finally use up all the peas with pasta I made earlier in the week.

Be careful as it will stain most anything permanently yellow.

Speaking of yellow... yellow mustard has turmeric. That should open up a world of turmeric dishes.

My "invention" when I set out to play with turmeric was a skillet chili. My skillet chili is a stew style without much liquid. Meat is browned in a deep frying pan and after any grease is drained off the vegtables and beans are added to be fried. Just a couple tomatoes as they control the amount of liquid this dish will have. Great place to use meaty tomatoes like the romas. In addition to chili spices a healthy dash of turmeric can be added. From there I fry until the spices release and the vegtables soften. I'm not shy about grabbing a dish of it while the veggies are still a bit crispy.

I didn't care for turmeric in my soup style chili which has enough tomatoes to make a plentiful broth. The flavor is okay but the chili turns yellow... and stains anything it touches yellow.

Did I mention it stains? LOL!

: )
lyra

I use Turmeric in a lot of dishes but my favorite is chickpea burgers. You don't use a lot of it but the flavor definitely will win you heart. I have tried many different chickpea burgers recipes and the below link is one of my favorites.

The original recipe is gluten free so rice was use. Instead of rice I use rolled oats and add an egg. Also, you can bake or pan fry them. I like them pan fried. Just my preference.

Al

How about Mexican Rice?

I don't have a recipe, but it's kinda similar to the one LPink posted. I chop a large sweet onion and a green pepper (sometimes, I add mushrooms or other veggies, too, such as squash or zucchini) and cook them in oil till soft, then brown the rice briefly in the same pan. Sprinkle with turmeric, cumin, and oregano. Add 1 can of diced tomatoes and 1 14- to 15-oz can of tomato sauce, plus about a can of water (depending on the amount of rice). Cover and cook till the liquid is absorbed. Done!

Sometimes, I brown a pound of ground beef or ground turkey in the pan before adding the rice and tomatoes--a one-dish meal!

Sue