In fact, if we're going to be completely honest here, I just don't do a lot of extra prep around here. I look at all the great ideas and recipes for specific herbs that would be beneficial on a daily basis and realize that whole days could be spent in preparing AND eating. It just has to be simpler for me. So I've set about adding it to the beginning stages of things. What could be simpler than starting out in the saute pan?
The other day I added a heaping teaspoon of ground turmeric to butter and black pepper before dumping in a pound of mushrooms to cook. Delicious!
The same can be done with any kind of soup or stew, adjusting the amount for flavor. To me, the taste is pretty much an enhancement for most dishes.
Last night, we added it to the most run-of-the-mill comfort food with great results! Macaroni and Cheese!
|Just a little bit left over for lunch.|
To make the sauce (I don't really measure, but will add numbers to give a good idea), start with a good sized knob of butter in the pan and add 1/4 cup of chopped onions. Freshly ground pepper (1/4 tsp) and about a tsp of ground or grated turmeric go in with that as the onions start to turn translucent. We can never find fresh turmeric here yet, so we use ground. Whisk in a 1/4 c or so of cream, and then add 3/4 - 1 c cheese. This is when I clear out the ends of different cheeses, so this batch had mozzarella, Parmesan, and some colby Jack. As the cheese melts, add in the fresh herbs.
There happened to be a beautiful fresh, ripe tomato on the counter, so that was diced and tossed in at the very end.
Drain pasta and mix the sauce into the pasta very well. Once *could* bake this for a crusty top - but it was late and it didn't need it :-). It turned out very well, and if anything the color made the dish more appetizing than it normally appears.
For me, the key seems to be in finding ways to add healthful ingredients into everyday meals. This was a perfect example. If things get too complicated, I know myself well enough to know they just won't happen.