LIVESTRONG DAY

Doing good means you can still eat good well. In honor of LIVESTRONG DAY, Barbara at Winos and Foodies in a moving post about living with cancer, has put together a splendid array of recipes in an event called A Taste Of Yellow. Each dish features the color yellow and there are some beauties.

I contributed my Chicken Curry Pizza, but I intend to try some of these other wonderful recipes: Mini Passion Fruit Cheesecake with Passionfruit Curd; Chilled Mango Soup with Lime Cashew Cream and Coconut Noodles; Lemon and Coconut Rice Pudding Layered with Pineapple and Banana and so many more!

Thanks, Barbara, again, for the opportunity to participate.

Stay well.

A Taste of Yellow

Barbara at Winos and Foodies is sponsoring her annual Taste of Yellow blogging event in honor of Livestrong Day on Tuesday, May 13th. On that day, she will be posting a wrap-up of all of her Taste of Yellow entries from blogs all over the world. Livestrong Day is a wonderful series of events sponsored by the Lance Armstrong Foundation to bring awareness to cancer research and to show support for all those affected by cancer.

Here is my entry:

A Taste Of Yellow Chicken Curry Pizza (serves 3)



1 recipe pizza dough
1 tbl. olive oil
1 large yellow onion, sliced thinly
½ tsp. kosher salt
4 large white mushrooms, sliced
1 yellow squash, cut into thin spears
1 yellow pepper, cut into thin strips
2 boneless chicken breasts, cut into thin strips
1 tsp. cumin
1 tsp. curry powder
½ tsp. turmeric
4 tbls. stock
2 tbls. golden raisins
1 tsp. apricot jam

Preheat oven to 475 deg F.

Heat olive oil in large heavy bottomed saucepan over medium heat. Stir in onions and salt. When you hear a sizzle, stir one more time and cover the pot. Turn heat to low. Leave for at least 10 minutes to sweat (15 is better) or until onions are completely soft.

Raise heat to medium high. Add mushrooms, stir well and let brown for 2 minutes. Stir in yellow squash and cook for another 2 minutes. Add yellow peppers. Stir well. Stir in chicken and cook for 2 minutes.

Stir in cumin, curry powder and turmeric. Stir over lowest heat for 2 to 3 minutes. Stir in remaining ingredients and cook over medium heat for another 4 minutes or until chicken is done. The mixture should be moist. If necessary, raise heat to get rid of excess liquid.

Line baking sheet with foil or use pizza screen. Spray with Pam. Roll out pizza dough to fit pan. Spoon chicken curry mixture over, leaving an inch border of plain dough all around.

Cook for 15 to 18 minutes until crust is crispy.

A Taste of Yellow

I just love the idea of blogger Barbara of Winos and Foodies, to post yellow food recipes and pictures in honor of Lance Armstrong's LIVESTRONG Day.

I wanted to do a healthy meal and I decided to use turmeric as my guiding force. In addition to its beautiful color, it has wonderful healing properties and is believed to be an anti-inflammatory, as well as an antioxidant. Here is my contribution. Enjoy.

Roasted Turmeric-ed Chicken Breasts (serves 2)

2 big beautiful chicken breasts, on the bone
1 tbl. turmeric
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 tbl. olive oil

Preheat oven to 400 deg F. Cover small baking sheet with foil.

Cut around the breasts to get rid of any extra fat and bone.

Place turmeric, salt and pepper in heavy zip lock bag. Mix together. Add oil. Squoosh bag to mix well. Place breasts in bag and scrunch around the seasonings to completely coat the chicken with the spice mix on both sides. Get it in every little crevice of the chicken. The plastic bag allows you to do that, without your hands getting semi-permanently dyed.

Place chicken on baking sheet skin side down. Bake for 25 to 30 minutes, turning once, until chicken is nicely browned. It should measure 165 deg F. on an instant thermometer. Garnish with tiny yellow tomatoes.

Tangled Strands Of Yellow Pepper and Yellow Squash (serves 2)

2 yellow squash
1 yellow pepper, cut into thin strips
1 1/2 tbls. olive oil
1/2 tsp. kosher salt

Cut yellow squash in thirds crosswise or in half, if small. Cut in thirds or half lengthwise and cut each piece into 1/4 inch matchsticks. Spray large nonstick frying pan with nonstick spray and heat on medium. Add squash, peppers, olive oil and salt. Stir to mix well. Raise heat to medium high, stir one more time and leave the pan alone for one minute. Stir again and continue cooking for another 3 to 4 minutes until nicely browned.

Roasted Cauliflower (serves 2)

1/2 cauliflower, cut into florets
1 tbl. olive oil
1/2 tsp. kosher salt

Preheat oven to 425 deg. F.

Line baking sheet with foil. Spray with nonstick spray.

In a medium bowl, mix cauliflower with olive oil and salt. Place on baking sheet in a single layer.

Cook for 20 to 25 minutes until cauliflower is tender and nicely colored.

Couscous with Yellow Raisins (serves 3)

1 can (14 oz.) vegetable stock
orange juice
1/4 cup yellow raisins
1 10 oz. box plain couscous (5 minute cooking variety)

Pour stock into measuring pitcher. Add orange juice to make up to 2 cups. Place in medium saucepan with yellow raisins. Bring to boil. Stir in entire box of couscous and cover and turn off heat immediately. Leave covered on back of stove until ready to serve.

Note: You may add 1/4 tsp. turmeric to stock and orange juice to color the couscous.