Tumeric! Oven Roasted Cauliflower and Indian chicken recipe

I was first introduced to tumeric while in the Middle East and then Nashville had an amazing Indian restuarant where the best foods are yellow - from tumeric.  This yellow spice contains curcumin, an antioxidant master of squelching inflammation.  Turmeric may also function indirectly as an antioxidant by enhancing your body's production of glutathione, your body's most abundant antioxidant.  Turmeric is one of the most-frequently used spices in India, where the prevalence of cancers — especially colon, breast, prostate and lung — is far lower than in most developed countries.


Oven Roasted Cauliflower with Tumeric and Ginger

3 Tablespoons olive oil
1 clove garlic, finely diced
1 tablespoon mustard seeds
1 small jalapeno, seeded and diced thin
1 tablespoon grated fresh ginger
1 teaspoon tumeric
1 head cauliflower, cut into flowers
salt and pepper

Preheat over to 425 degrees
Mix together the oil, mustard, jalapeno, garlic, ginger and tumeric.  Place cauliflower in medium baking dish and toss with flavored oil.  Season with salt and pepper.  Roast until lighly golden brown.


Indian Chicken (chicken sauteed in tomatoe sauce and tumeric)

1 large onion, chopped

3 cloves garlic, chopped

1 teaspoon fresh grated ginger

2 tablespoon olive oil

2 teaspoons ground cumin

1 teaspoon ground turmeric (I like to add curry as well)

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cinnamon

1/4 teaspoon ground cloves

2 bay leaves

4-6 skinless chicken thighs

2 (14.5 ounce) can organic no-salt peeled tomatoes, crushed

Finely chop garlic, onion and place in olive oil in skillet.  Mix ginger, cumin, tumeric, salt, pepper, cinnamon, cloves, bay leaves and simmer for 10 minutes.  Place chicken pieces in skillet and stir until well coated.  Saute for 5 minutes and pour in the tomatoes.  Simmer on low heat for 45-60 minutes.