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.