Colo(u)r Recap #2A

It's been a long five months so to make things easier, I'm going to do another colo(u)r recap to make navigation easier for newer viewers.

January 2011
1- (Lemon) Curry
2- Cloud Dancer (note no color swatch for this week--apparently white swatches aren't shared online?)
3- Blue Curacao
4- Ochre
5- Chili Pepper

February 2011
6- Silver Peony
7- Honeysuckle
8- Regatta (Blue)
9- Russett

Colo(u)r Recap

Since I've included recipes for retro colors, here's the links to each of the themes we've used so far:

1- (Lemon) Curry
2- Cloud Dancer (note no color swatch for this week--apparently white swatches aren't shared online?)
3- Blue Curacao
4- Ochre
5- Chili Pepper
6- Silver Peony
7- Honeysuckle
8- Regatta (Blue)

I know its a bit of a cop out, but finding edible looking Blue Food is hard!

Here's a few more goodies...

As our first color coded week ends, here's a few things for your sweet tooth! Find these yummy recipes I've found on other blogs.

Chocolate Covered Macaroons




Chocolate Covered Clementines



Peach Frozen Yogurt





Fish Tacos

Keep those Resolutions!

Here's a figure friendly way to spice up oatmeal! I saw this on another blog and just had to share it all with you!



Pumpkin Oatmeal
Courtesy of Tracey's Culinary Adventures who adapted it from Aarti Sequeira (via Food Network)

1 (14-oz) can pumpkin puree
2 cups water
2 cups milk (or water, if you prefer)
2 tablespoons raisins (plus extra for serving, if desired)
1/4 teaspoon kosher salt
3/4 teaspoon pumpkin pie spice (or substitute w/ a combo of cinnamon, cloves, ginger, and nutmeg)
2 cups oats (I used Quaker old-fashioned)
maple syrup or honey (for serving, optional)
dried cranberries (for serving, optional)

Add the pumpkin puree, milk, water, raisins, salt and pumpkin pie spice to a large saucepan. Set over high heat and bring to a boil. Add the oats to the pan and lower the heat to medium. Cook, according to the instructions included with your oats, stirring often, until the grains have absorbed the liquid and are tender. My old-fashioned oats took about 15 minutes to cook completely.

Serve garnished with additional raisins or dried cranberries, or drizzle with maple syrup or honey.

Would you like a spot of tea Lucky Artemis?

In keeping with the curry theme... here's a hot little kettle

It's very pretty but also symbolizes the bond between a mother and child. I may be a dude, but I have a sentimental moment every now and then. Some people may simply see it as a dragon themed teapot, but it makes a great gift for a mom that is a fellow tea lover.





If you want something a little more traditional here's another option:

This tea pot mixes a loud color with a traditional form factor. It's very trendy but also timeless. The color is not for the faint of heart, but it will spice up anyone's kitchen! The bright yellow is matched by a classic shape. It pairs timelessness with a modern flair, much like the mellow yellow post.





Yellow is a difficult color to style in any shade. Styling is about layering different shades and textures together to form a cohesive look. Afraid to have a bright yellow kitchen? Pair white cabinets with wood floors and yellow curtains and/ or accents like either of the tea pots mentioned here. Complimentary colors like shades of blue can also help to tone it down.

Week 1: Curry (Recipe)

As we have said before, we will be picking a different theme color for the posts we make every week. The first color of the week is (Lemon) Curry!



A lot of the required ingredients are pretty easy to come by or swap out. When I made it the first time, I couldn't find curry powder I ended up using some sage instead. The options are limitless. I do however suggest low sodium soy sauce when using dijon mustard.

I suscribe to the school of guesstimating so here are the approximate amounts of the ingredients I use each time I make it. I've made it a few times so I know how to eyeball it. Sometimes you will need to add a little more as the marinade does not thicken as nicely when you use Honey Dijon mustard in place of honey and Dijon mustard.

Adapted from Baked Bree's "Kelly's Overnight Chicken"
4 Tablespoons Honey Dijon mustard (I prefer Jack Daniel's; you can also use Dijon mustard and honey, but I opted not to do that because I don't use it for anything else)<
2 Tablespoon curry powder (or any other seasoning, sage works particularly well with the mustard)
4 oz low sodium soy sauce
2 lbs chicken tenderloin (using tenders will speed up the prepping and cooking)

Mix together the mustard, soy sauce, and curry powder.
Cut up the chicken into 1 to 2 inch sized pieces.
Put the chicken and marinade in a plastic bag and marinate overnight.
The next day, put the chicken and the marinade in a pan and bake in a 400 degree oven for 22-24 minutes.