The Mahdi Times The Mahdi Times, Issue #28, March 2015 | Page 20
to its full potential.
Garam masala is a pungent,
intense blend of spices cinnamon included - and is the
star of many Indian meat
dishes. It's heated up in a skillet
before it's used, releasing the
aromatic oils of the spices. Hot
curries frequently call for
cinnamon. Beef curries with
cinnamon are especially
delicious.
In Sicily, ravioli are sometimes
made with cinnamonsweetened ricotta cheese
fillings.
Or, try one of these quick ideas:
Add ¼ to ½ a teaspoon to
chili for an aromatic
twist.
Give hearty, cold weather
soups and stews a unique
depth with a bit of
cinnamon.
Simmer cinnamon sticks
in a pot of milk until
warm, lace with honey
and sip blissfully on a
frosty winter’s day.
Jazz up generic storepurchased meat rubs by
adding 2 teaspoons of
cinnamon, then use for
grilled chicken or other
meat.
Toss 2 cups of raw nuts in
a blend of ¼-cup honey
and ½-teaspoon
cinnamon. Roast at 350F
for 15 minutes.
Add cinnamon to sweet
rice with chopped nuts
and fruits.
Two or three dashes of
cinnamon on your coffee
grounds before you begin
your morning brew tones
down the acidity of coffee.
A few shakes of cinnamon
into pasta sauce gives it an
earthy sweetness that will
leave everyone begging
for your secret recipe.
Try simmering a few cinnamon
sticks in a pot of water - the
aroma will last for hours and
you'll think your home has been
transformed into an ancient
palace.
Cinnamon is a powerful natural
insect repellent - toss a stick or
two into any bags of flour and
cornmeal hanging out in your
pantry to keep unwelcome
visitors away.