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Colorful Kitchen Recipes

Updated on January 15, 2013

Colorful Kitchen Recipe Ideas

Colorful creative recipes, are just the right ingredient to liven up any kitchen, stimulate everyone's appetite and really add drama and style to any meal!


Go bright and bold with roasted red chili peppers, or spicy mustard chicken. Create a drama-filled lunch with grilled eggplant sandwiches, or even add a calming influence with stuffed artichokes or by serving a rich-warm pumpkin bread.


There are so many ways you can "spice" up your table, and kitchen with these color-filled foods. By stirring in these flavorful colors, you are sure to create fresh new menu ideas for both your family and your friends to enjoy and savor!

Colors of Green!

Colors of Green!
Colors of Green!

Basic Stuffed Artichokes with Lemon-Garlic Breadcrumbs - Bon Appétit - April, 1998


I N G R E D I E N T S:

6 medium artichokes, trimmed, left whole, chokes removed according to recipe for Trimmed Artichokes

2 tablespoons (1/4 stick) butter, cut into 6 pieces

1/2 cup (or more) water

2 cups fresh breadcrumbs from crustless French bread

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon chopped fresh oregano

3 garlic cloves, minced

1 teaspoon grated lemon peel

Lemon wedges

__________________________________________

D I R E C T I O N S:

Preheat oven to 400°F. Mix breadcrumbs and oil in medium bowl. Spread mixture on large rimmed baking sheet. Bake until golden on edges, stirring occasionally, about 10 minutes. Transfer to large bowl. Mix in lemon juice, oregano, garlic and lemon peel. Season with salt and pepper.

Drain artichokes. Gently pull leaves outward from center until leaves open slightly. Fill artichoke cavities with bread stuffing. Pack stuffing between leaves. Place artichokes in 13 x 9 x 2-inch glass baking dish. Dot tops with butter. Pour 1/2 cup water into dish.

Cover dish with foil; bake until wooden skewer pierces artichokes easily, adding more water as necessary, about 40 minutes. Remove foil. Continue baking until tops are golden, about 20 minutes.

Serve with lemon wedges.

Image: California Artichoke Advisory Board

Colorful Blue/ Purple Foods

Colorful Blue/ Purple Foods
Colorful Blue/ Purple Foods

Grilled Eggplant Sandwich Recipe


I N G R E D I E N T S: (E G G P L A N T)

4 teaspoons Olive Oil

1 clove Garlic, finely chopped

1 1/2 teaspoons chopped, Fresh Basil

Salt, to taste

Fresh Ground Black Pepper

2 small Eggplants

I N G R E D I E N T S: (S A N D W I C H E S)

1/2 cup Cream Cheese, Low-Fat Whipped, or Goat Cheese

4 pieces Focaccia or other good quality bread, sliced in half, lengthwise

2/3 cup Spinach, washed and dried

4 slices Tomato

_________________________________________

D I R E C T I O N S:

Preheat grill to medium heat.

Add olive oil, garlic, salt, and fresh ground pepper and ½ teaspoon fresh chopped basil to small bowl. Stir to combine.

Brush both sides of eggplant slices with olive oil mixture.

Grill eggplant over direct heat, 3 minutes per side.

S A N D W I C H E S:

Mix cream cheese, 1-tablespoon fresh chopped basil, salt, and fresh ground pepper in small bowl.

Spread 4 halves of focaccia bread with cheese mixture.

Top with spinach, slice of tomato and focaccia bread slice.

Yellows!

Yellows!
Yellows!

Curried Honey Mustard Chicken

I N G R E D I E N T S:

1/3 cup butter, melted

1/3 cup honey

1/4 cup Dijon-style prepared mustard

4 teaspoons curry powder

1 pinch ground cayenne pepper

4 skinless, boneless chicken breasts

_________________________________________

D I R E C T I O N S:

In a medium bowl combine the melted butter/margarine, honey, mustard, curry powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking dish and pour honey/mustard mixture over chicken.

Cover and place in refrigerator. Marinate for at least 4 hours or overnight.

Preheat oven to 375 degrees F (190 degrees C).

Remove dish from refrigerator and bake, covered, in the preheated oven for 10 minutes.

Remove cover and bake about 10 minutes more, or until done and juices run clear (baking time will depend a little on how thick your chicken breasts are).

Reds!

Reds!
Reds!

Roasted Chili Peppers

If you want to try roasted pepper at home, the chilies can be roasted under a broiler; outdoor grill or stove-top gas flame.

Chilies should be slit along one side or pierced with a fork to prevent explosions and then roasted until the skin is blistered, turning frequently for even charring. Remove them when the skin is almost all black and the flesh underneath is cooked but not mushy. The roasting makes it possible to remove the tough, transparent outer skin of the chilies.

Protect your hands from burning when preparing chilies by wearing rubber gloves or coating your hands with shortening or other solid fat; don't touch your eyes or other sensitive areas after handling chilies.

If you want milder chilies, remove the seeds and trim the veins from the chilies before roasting.

D I R E C T I O N S:

To broil, preheat broiler.

Place chilies on a foil-lined tray or cookie sheet 3 to 6 inches below the broiler unit; leave oven door open.

On an outdoor grill, place the rack close to the charcoal (or select high heat setting on a gas grill); place chilies on rack, when briquettes have an even white coating. You can add soaked wood chips if you like a smoke flavor.

If you want too freeze the chilies, cool them and bag them without peeling; they will peel easily after they've been defrosted.

If you want crisper chilies, plunge them into ice water directly after cooking and before peeling.

For softer chilies, place in a bowl or pan and cover with a towel, or place them in a paper bag and close loosely, to steam until they're cool enough to handle. Peel the chilies from the stem end down.

Recipe from mex-recipes.com

Colorful Orange Foods!

Colorful Orange Foods!
Colorful Orange Foods!

Pumpkin Bread Recipe


I N G R E D I E N T S:

2 medium eggs, beaten.

2 1/2 cup of flour, sifted.

1 1/2 cup Wheat Chex or similar breakfast cereal.

1 1/4 cup of brown sugar.

1 cup of canned pumpkin.

3/4 cup of dark raisins, coarsely chopped.

1/2 cup of milk.

1/4 cup of vegetable oil.

2 1/4 teaspoons of baking powder.

1 teaspoon of salt.

1/2 teaspoon of baking soda.

1/2 teaspoon of cinnamon.

1/4 teaspoon of nutmeg.

_________________________________________

D I R E C T I O N S:

Preheat oven to 350°F (175°C).

Sift together the flour, baking powder, salt, baking soda and spices. Combine the eggs, milk, oil, pumpkin and brown sugar. Stir in cereal and dark raisins. Add the dry ingredients. Stir until moistened.

Turn into a greased pan.

Bake for 60 minutes. Allow to cool for 15 minutes. Remove from pan.

Serve.

Your Favorite Recipe?

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    • whats4dinner profile image

      whats4dinner 5 years ago

      I like the grilled eggplant sandwich. This will surely whet anyone's appetite.

    • Lady Lorelei profile image

      Lorelei Cohen 5 years ago from Canada

      What a beautiful colorful lens. Love how you have laid out your information and images...gorgeously crafted recipes.

    • WindyWintersHubs profile image

      WindyWintersHubs 7 years ago from Vancouver Island, BC

      Wow, this is very colorful. I really love the curried honey mustard chicken recipe. Belated congratulations on your Purple Star! :)

    • TreasuresBrenda profile image

      Treasures By Brenda 8 years ago from Canada

      Welcome to the Culinary Favorites From A to Z group. Don’t forget to come back and add your lens to the link list so that it will appear on the group page!

    • profile image

      anonymous 8 years ago

      What bright and colorful lens you've made. I love it! I used to have posters up that look just like these pictures in my kitchen to show my kids all the different fruits and veggies. Very cool. Thanks for sharing. **5**

    • SandyMertens profile image

      Sandy Mertens 8 years ago from Frozen Tundra

      Congratulations on your purple star here. It is well deserved. The recipes and the color charts are great. I will lensroll this into my Garden Fresh Tomato Recipes lens. 5*

    • TreasuresBrenda profile image

      Treasures By Brenda 8 years ago from Canada

      Very lovely lens & blessed! My favorite recipe (today) is the one I just wrote a page about -- my best-ever garden salad -- but ask me again tomorrow, I might have moved on to a new recipe by then! I do love food of all sorts.

      If you haven’t already, don’t forget to submit your lens to the Culinary Favorites From A to Z group. I am running behind but my goal is to get all the new lenses processed by the weekend!

    • profile image

      bdkz 8 years ago

      Very cool lens!

    • debnet profile image

      Debbie 8 years ago from England

      Lovely use of colour and html... great lens!

    • JanieceTobey profile image

      JanieceTobey 8 years ago

      What a beautiful lens!! A yummy one too!

    • profile image

      anonymous 8 years ago

      Great colors! I like colorful meals, they just look tasty!

    • profile image

      anonymous 8 years ago

      Very cleverly done!

    • Holley Web profile image

      Holley Web 8 years ago

      Loving the grilled eggplant! Beautiful colors!

    • MsSnow4 profile image

      Carol Goss 8 years ago

      Beautiful lens and yummy recipes

    • seashell2 profile image

      seashell2 8 years ago

      Great lens, love all your awesome photos!

    • aka-rms profile image

      Robin S 8 years ago from USA

      This is stunning!