Cooking with color:

I think I may have to find a new title for these types of recipe posts, because I have been cooking with the same palette of colors all year long.



Anywho. I love vegetables. And I especially love them in the summer, fresh from the garden. This "recipe" was made up one night when I was looking for an alternative pasta salad. I just tossed some veggies and pasta together, threw in some olive oil, and voila! Summer yumminess. This one is definitely a summer staple in our house.

Summertime Veggies and Pasta:
(please note that there are no amounts, as I don't really measure when I make this. The general rule of thumb is that I love veggies, so I try and do equal amounts veggies to pasta)

Cherry or grape tomatos
Any color pepper
Red onion
Capers
Fresh Basil
Pasta (brown rice pasta is yum with this--and normally I'm not a fan)
Olive oil
Salt

Chop up all your veggies into bite size pieces. Boil, and then cool, the pasta. Combine veggies, capers, basil and pasta. Add olive oil and salt, and mix. For extra spice, throw in a little hot pepper.

Cooking with color:

I've been sort-of vegetarian for the past 15 years--actually, I was a straight veggie for the first 7, and when I found out I was pregnant, I added poultry to my diet in an effort to get more protein (well, that and I was so nauseous the first trimester that *when* I could eat, it didn't really matter what it was. But let's go with the whole protein thing).

One of the reasons I went veggie was that I'm not crazy for the taste and texture of meat--so when I added chicken and turkey to my diet, I wasn't out eating turkey burgers left and right, because, well, the texture of a burger--no matter what it's made with--is gross to me.

That is, until I found this recipe. The thing I love most about it is that it breaks up all the meatiness with loads of veggies. You can use as many or as few veggies as you like--although, if you go overboard with the veggies, the burgers fall apart on the grill. Trust me--I know this from experience. Veggie turkey burgers are a staple in my house come grilling season--they are so yum!



You'll need:
1+ lb of ground turkey
Veggies! I like to use 1 pepper, and 1 onion, but I always try and mix it up. Sometimes I'll do half of a red pepper, and half of a green pepper; a lot of times I like to throw in some jalapenos, or another type of hot pepper to spice things up a bit.
1/3 cup shredded cheese
1 tablespoon ketchup
1 tablespoon soy sauce
a smidge of black pepper
a generous smidge of garlic salt

Dice all your veggies in a bowl. Add the ground turkey, cheese, ketchup, soy sauce, pepper and garlic salt and mix it up good. Form into patties, and grill!

*Hint: the colder your meat is, the better the patties hold their shape on the grill. Sometimes I'll make these in the afternoon and refrigerate the uncooked patties so they're easier to handle on the grill.

Cooking with color:

Coconut yumminess granola bars.



A few months back, Mattio tired of eating artificial flavor (a real ingredient) in his granola bars, and found a recipe so he could make his own. It called for things like dried fruit, and peanuts--both of which I like in a granola bar... but do you know what I like better? Coconut! It also happens that if there is one fruit (nut?) on the planet Mattio doesn't like... you guessed it. It's my coconut against his bacon (although, to be fair, he is not putting bacon in his granola bars. I know, shocker, right?).

So a few weeks ago, I hijacked the recipe and made my own coconut yumminess granola bars. And they were indeed, YUM.

You'll need:
2 cups of oats
1/4 cup ground flax (I use this in place of wheat germ--you can get it at Trader Joe's)
1/2 cup sunflower seeds
1 cup almonds (sliced or crushed. If you crush them, crush them good--those whole almonds are a bitch to cut through)
1/4 cup brown sugar (I used 2 tablespoons in my last batch, and it needed a little more sweetness, so I would say somewhere in between 1/4 and an 1/8 cup)
1/2 cup of honey
4 tablespoons of butter (again, I modified in my last batch--I think you'll need at least 2 tablespoons... and if you go light on the butter, go more on the honey)
2 teaspoons vanilla extract
8 oz. coconut (BEWARE! A lot of coconut comes with added sugar. I get mine from either Whole Foods, or Mrs. Green's market--it's just coconut with no added sugar)
A few handfuls of dark chocolate chips

Preheat oven to 400 degrees.

Spread crushed almonds, oats, ground flax, sunflower seeds on a baking tray and bake for 10-12 minutes, stirring every few.

Line a glass baking dish (we use Pyrex) with wax paper, and spray with non-stick oil (lightly).

Put brown sugar, honey, butter, vanilla in saucepan and simmer, stirring constantly.

Mix liquid and nut/oat mixture in a bowl extremely well.

Sprinkle half of the dark chocolate chips on the bottom of the baking dish.

Put mix into lined baking dish and spread. Add the remaining chocolate chips. (Don't mix the chocolate chips into the mixture--it's hot and they'll melt)

Put another piece of wax paper over the mixture and press hard. Wait 2-3 hours to cool, then cut into bars and enjoy!

Cooking with color (literally!)

Late last week, Twitter was all a buzz with the sound of designers-slash-cookies-lovers (myself included) squealing with glee. Why? Pantone Cookies!



Um, yeah, that's right. Pantone chip cookies.

Designer/illustrator Kim Neil made these babies as a holiday gift for clients (complete with a rockin' Pantone tin). Says she:

Any good designer knows the way to a clients heart is through their stomach. So when deciding what kind of cookies to make for client gifts this year I thought, why make the usual chocolate chip cookies when I can make PANTONE CHIP cookies!

Love. Her.

She includes the recipe in the post--I bet next year we're going to see a lot more of these babies (hopefully in person rather than via the interwebs).

(originally seen on design*sponge)

Cooking with color

In the winter, there is no food more perfect than soup, as far as I'm concerned. My favorite is an escarole soup that my mother in law makes--she actually refers to it as schrole (but you have to roll the R) soup. It took me a while to figure out that schrole (roll the R) was actually escarole. Don't ask--there was a delish leafy green vegetable in my soup, and she was calling it schrole (roll the R). Made perfect sense to me.

Anywho. I started making it last year (not from scratch, like my mother in law does. Mine is more along the lines of Sandra Lee's semi-homemade. It's way super easy--stay tuned for the recipe). But when I add the schrole (roll the R), I don't know what happens, but it turns the most perfect shade of green--I wish my iphone captured it better.



It's so bright, and happy-looking. The weird part is, it doesn't look unnaturally bright. It just looks--well, good.

Schrole (roll the R) Soup
(note: I make it in bulk and freeze it in individual containers)

4 boxes of chicken stock
1 bag of baby carrots
1 bunch of celery
1 medium to large onion
A couple of large handfuls of cooked chicken (I usually use a package and a half of Trader Joe's already cooked-chicken)
2 heads of escarole
2 bay leaves
generous amounts of salt and pepper

(note: this is pretty much how the recipe was told to me--except substitute all those measurements, and add the word "some." "Some carrots, some celery, some onion..." Yeah. My measurements aren't looking so bad now, are they?)

Chop the carrots, celery and onion and put in a large stockpot with the chicken stock. Add your generous amounts of salt and pepper. Boil on medium-high for 30 minutes.

Add the chicken, escarole, and bay leaves, and leave on medium-high for another 30 minutes.

Remove the bay leaves, and enjoy!