FROMONLINE | 2014-02-19

  • By Daphne Ross
  • February 19, 2014
  • 371
                        
A rainbow at the table Column Summary I have had enough winter on my plate. I want more color in my cold day dinner, perhaps my fork can help with that. Winter, oh winter when will you let spring bring home the colors of her prettiest days? I want you to know, I think your fresh white snow is indeed very pretty. And waking up to a perfect blanket of white makes everything look better; junkyards seemingly frozen in time are quite photogenic, even barnyard manure piles look like majestic snow mountains. Soon the beauty of the pure white fallen will turn slushy gray, dirty black, and yucky brown. And with that grows my dismay towards the groundhog and to the meteorologist who is no longer my favorite weather forecaster. Unfair my opinions might be, they do their jobs the best they can, with what they know. But I do think the ground hog received his credentials under false pretenses. He was just thrown into the job, popped his head out of the ground one day and someone said, let’s choose him. I love the bluest blue sky, the brightest yellow sun, the puffy white clouds painted above my head today, but I am longing for more a palette that only spring can bring. The colors of the rainbow are what I want to see. Tomorrow it is supposed to rain, could possibly that rainbow make a promise appearance tomorrow. I know spring is going to come, soon the weather man says, but not soon enough for me. Mashed potatoes, gravy, corn, macaroni and cheese, and chicken are great comfort foods, but I want to see more color in this late winter life I am living. Bring on the Fiesta Ware platters and serving bowls and fill them with great foods, full of color and flavor. Let’s cook up and season some mixed, chunky-cut vegetables, toss a salad with more than just lettuce and tomatoes, bake a biscuit with a bit of fruit in the dough like dried cranberries and apricots. Don’t swim your colorful veggies in white sauce or cream soups instead use seasonings to flavor enhance your side dishes. Simple Jell-O parfaits are colorful, yet simple desserts that can brighten any dinner table. Layered in glass dessert dishes with fruit and whipped topping, this kid favorite is the perfect bribe to get your kids to eat their colorful vegetables. Another fun, colorful food is the chilled vegetable pizza, served as a side with hot soup, and a fruity dessert it’s certainly brightens a dreary day meal. Use colored paper napkins when setting the table. Who says fun party ware is only for parties, any meal can be festive with the right setting. Why save that floral tablecloth for a special occasion, why save that gingham checked cloth for a summer picnic, set your table with color, serve colorful foods, poor a colorful beverage, don’t look outside, and please think Spring. Send your springtime recipes to: Country Cupboard, 5973 Blachleyville Rd., Wooster, OH, 44691. Emails are always welcome: thewritecook@sssnet.com Colorful Cole Slaw 1/2 head green cabbage, sliced thin 1/2 head purple cabbage, sliced thin 3 mini sweet peppers, two different colors, thinly sliced 2 whole carrots, shredded 1/2 cup mayonnaise 1/2 cup milk 1 tablespoon sugar 1 teaspoon white vinegar 1/4 teaspoon salt 2 dashes hot sauce 2 cups fresh cilantro In a bowl, combine shredded green cabbage, purple cabbage, sweet peppers and carrots. In a separate bowl, mix mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over cabbage; toss to combine. Add cilantro at the very end. Cover and refrigerate for 2 hours. Colorful Pasta Salad 8 ounces bow tie pasta 3 tablespoons plus 1 teaspoon olive oil 1 cup corn 1 cup shelled edamame, thawed if frozen 1 medium red bell pepper, diced 2 medium carrots, shredded 1/3 cup grated parmesan cheese Salt Cook pasta as label directs. Drain and toss with 1 teaspoon olive oil to prevent sticking; let cool. In a large bowl, toss cooled pasta with corn, edamame, bell pepper and carrots. Drizzle with the remaining 3 tablespoons olive oil and toss to coat. Add parmesan and 1/4 teaspoon salt; toss again and season to taste. Colorful Green Bean Salad Salt 1 pound slender green beans, ends trimmed 1 cup feta cheese crumbles 1 cup cherry tomatoes, sliced in half 2 tablespoons chopped red onion 1/2 cup slivered almonds 3 tablespoons olive oil 2 tablespoons red wine vinegar 2 tablespoons chopped fresh basil 1 large clove garlic, minced Freshly ground black pepper Boil a large pot of salted water. Add green beans and cook until tender crisp, about 2 minutes. Remove to a bowl of ice water. Drain well, pat dry and place the beans in a large bowl. Combine with the feta cheese, tomatoes and red onions. Toast the almonds in a small skillet, 2 to 3 minutes. Remove to a plate. Whisk together the olive oil, red wine vinegar, basil, garlic and some salt and pepper. Pour dressing over the green beans; sprinkle with toasted almonds. Let marinate in the refrigerator for 1 hour before serving. Colorful Silver Dollar Pancakes Pancakes: 2 cups self-rising flour 1/4 cup white sugar 1 1/2 cups milk 1 teaspoon vanilla 3 eggs Pure flavor extracts Gel food coloring 3 tablespoons butter, melted, plus more for serving For the pancakes: Sift flour and sugar together. Add milk, vanilla and eggs; mix until smooth. Divide batter into smaller bowls. For each bowl, you will need about 1 teaspoon of flavor extract and 4 drops of gel food coloring. You can match it to the desired flavor; for instance, yellow for banana, red for raspberry, etc. Heat a nonstick griddle, melt some butter and pour the batter to create pancake rounds. For silver dollar pancakes, use about 1 tablespoon per pancake. Repeat with ingredients. Colorful Rice Hot Dish 1/2 cup green peppers 1/2 cup red peppers 1/2 cup yellow peppers 1/2 cup orange peppers 1 large purple onion 3 tablespoons olive oil Garlic powder Ground black pepper 1/2 pound mushrooms, sliced 1 can sliced black olives 1 cup rice, cooked Chop peppers and onions into small pieces. Sauté peppers and onions in olive oil and season with garlic and black pepper. Add mushrooms and olives to the mix. Add cooked rice, peppers, mushrooms, onions and olives. Colorful Black Bean Salad Dressing: 1 small clove garlic Pinch salt, plus 2 teaspoons Juice 1 1/2 limes 2 teaspoons salt 1/4 teaspoon chili powder 1/4 cup olive oil Salad: 1 cup corn 1 orange bell pepper, diced 1/4 cup finely chopped red onion 1 tablespoon olive oil 1 (15 ounce) can black beans, drained and rinsed Salt and pepper 1 cup cherry tomatoes, halved 1 small avocado, halved, seeded and diced 1/4 cup chopped fresh cilantro Dressing: Smash garlic clove, sprinkle with salt; mash and smear mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in olive oil, starting with a few drops. For the salad: Cook corn, bell pepper, and onions in olive oil until just brown over medium-high heat in skillet. Toss in black beans and cook until warm. Add dressing; toss to coat evenly. Adjust seasoning with salt and pepper. Remove from heat; gently fold in tomatoes, avocado, and cilantro. Colorful Cherry Tomato Salad 1 pint red grape tomatoes 1 pint yellow grape tomatoes 1/2 red onion, thinly sliced 1/4 cup olive oil 3 tablespoons balsamic vinegar 3 tablespoons minced fresh parsley 1 heaping tablespoon pesto 1/4 teaspoon sugar 1 clove garlic, pressed Salt and pepper 1 head lettuce, cut into chunks Halve tomatoes; add to a large zipper bag with sliced red onion. Add olive oil, balsamic, parsley, pesto, sugar, and garlic; sprinkle with salt and pepper. Seal bag; squeeze out air. Refrigerate until ready to serve. Place lettuce in large bowl; pour in tomatoes. Toss and serve. Colorful Roasted Carrots 12 carrots 3 tablespoons olive oil 1 1/4 teaspoons salt 1/2 teaspoon pepper 2 tablespoons minced fresh parsley Cut thick carrots in half lengthwise; if not, leave whole. Slice carrots diagonally in 1 1/2-inch-thick slices. Toss in bowl with olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer; roast at 400 degrees for 20 minutes, until browned and tender. Toss carrots with minced parsley, season to taste; serve. Colorful Tomato Mac’ & Cheese 4 tablespoons butter, plus extra 2 cups uncooked macaroni 2 tablespoons minced onion 4 tablespoons flour 1 teaspoon salt, plus extra 3/4 tablespoon dry mustard 1/4 teaspoon paprika 2 cups milk 3 cups shredded Cheddar, divided 2 ripe tomatoes, blanched, peeled, and cut into 1/2-inch thick slices Pepper Butter a 13 x 9 baking dish. Boil 6 cups of salted water. Add macaroni; cook until al dente. Drain and set aside. Melt butter in large saucepan. Add onion; cook, stirring constantly, until tender. Add flour, salt, dry mustard, and paprika; mix well. Stir in milk; cook until thickened, about 5 minutes. Add 2 cups of the shredded cheese; stir until melted. Toss in macaroni and pour into prepared dish. Cover macaroni with tomato slices; season with salt and pepper, to taste. Bake at 375 degrees for 35 to 45 minutes. During last few minutes, top with remaining cheese; return to oven until cheese melts. Serve hot.


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