Green may be my signature color, but, in case you haven’t noticed, my hair is a beautiful shade of orange*, and, whereas I chose green to be influential in my life, I was born to be ruled by orange as well.
*You might be saying to yourself, “Doesn’t she have red hair?” And perhaps in mainstream society and “check yes or no” generalizations, yes, my hair is red. But, as a very astute small child once said to me, “Ms. Pember, I don’t know why you keep saying you hair is red. It looks like orange to me.”
In correlation to the reason I loved wearing green as a child (because it looked so profoundly awesome with my hair), I hated wearing orange (or even yellow or red) for the contrasting reason: I felt that wearing even more goldenrod hues made me look like a big, fat, shiny sun. [Although I'd love to be called a ray of sunshine now.*]
*Yes, I have gone fishing.
But maybe it was cheering for orange & blue (Wahoo-wa, Wahoo-wa, Uni-V, Virginia!) all those years, or perhaps it is my new desire to become an obsessive Longhorns fan this fall….or maybe I just really want to be like Rachael Ray…but I’m finding myself less and less adverse to orange these days. [I even wear red and yellow quite often. Orange still makes me feel a bit like a pumpkin.] And besides, it’s really hard to stay mad at a color when there are such glorious foods which bear its hue (see above reference to pumpkin).
Yesterday I was ruled by orange. First, the color appeared in the delicious apricots that covered my CFY, along with some berries, straw and blue.
The cereal underneath was mix of puffed wheat, Kashi Honey Sunshine (love), and Kellogg’s All-Bran Bran Buds (double-love).
And underneath all of that was some Greek yogurt…
…of the Voskos variety! Yes, I finally jumped aboard that train since it was on sale. And oh boy, I am glad I did. (Or not, depending on how you look at it financially.)
It was so good…best I’ve had since Trader Joe’s brand left my life indefinitely. And you know that’s saying something, since I worship the ground that Trader Joe walks on. [I'm beginning to think my singledom might have something to do with the fact that I gave my heart to TJ long ago.]
After resisting the day before, I stopped by Randalls and treated myself to a Safeway brand fizzy water…of course, still ruled by orange, I picked up the Grapefruit Tangerine flavor.
Oh wait, guess what was on sale? Cantaloupe! Of course, I immediately went home and set to work on that orange beauty.
And then I was craving sweets…as in sweet potatoes. Hmm…what color are those again?
They may be brown on the outside…but inside….a beautiful shade of orange.
Roasted and toasted those bad boys at 325 for about 40 minutes or so…some got a little wrinkly and crispy…and some of them became sweet potato chips (yum!)…but overall, I had a perfect bite of orange-y goodness.
I ate about half and saved half…I really need to get a grip on my cold sweet potato obsession.
And then, goodness y’all, I have no idea where this next fixation came from. Orange had taken over my brain, and combined with the fact that I really wanted some hummus in my life. Perhaps I was subconsciously inspired by my Spiced Citrus Carrot Soup, or maybe my love of carrots has just really gone too far (yes, I did at one point after moving to Texas consider renaming my blog Carrots & Cowboy Boots…but I have dibs on it, in case I still do), but into my head popped the idea for a carrot-orange hummus….and because of my natural alliterative tendencies, I knew it must be CURRIED.
And so, Curried Carrot Hummus was born, in all of its orange glory.
You’ll need one can of chickpeas/garbanzos (the organic version was only 10 cents more this week, and MUCH less sodium), a quarter of a sweet onion, one medium navel orange, and about two medium carrots.
Rinse the chickpeas and put those in the processor.
Add about 1/4 of the onion (about 1/3 of a cup chopped), and about 1 cup chopped, peeled carrots (as I mentioned, this was about two medium carrots, but “medium” is so relative).
Then, add about 1/2 cup diced orange. [I used the whole orange, but depending on how thick the skin is, you might only want to use 3/4 or so. I actually might use MORE next time, because the orange flavor is only hinted at in the end, and I think it might be fun to have it be more pronounced.]
Now, if you are a lazy cook, like I can be, I would definitely suggest at this point you find a store-bought, pre-made curry powder, and add about 1-2 tablespoons or to taste. However, when I went to pull my curry powder out of the spice cabinet…it was gone. No joke, there is a curry thief on the loose! (Paging the spice police…) I knew I had brought some with me from Virginia, along with about fifty other spices, so this was a very strange occurrence. Not to be outdone, and thanking my lucky orange stars that my roommate is Indian and likes to make curry, I made up my own blend. However, it used all of these…
…and you know, it would have just been easier to use one. [My mix turned out well though...I'll give you the specifics at the end.]
Don’t forget a little side-scrape-age…
Mmmmm….orange-y delicious! [Recipe at the end of the post, my pretties...]
So lunch was, as you probably figured out, a little of this and a little of that as I munched on sweet potato chippers and sampled an excessive amount of hummus. There were some grapes involved, and possibly a peach, as well as the rest of my Better-than-Bisquick Pancakes which, as I typed this, I realized I have yet to share with you. [I'll get on that.] They looked like this, originally:
Yummy, even cold.
So, for dinner, I was still in orange-inspired motion, and used this Arriba! Mandarin Avocado Salsa (oh, y’all, it definitely has a kick to it)…
…and cooked a chicken breast in it…along with steaming up some carrots, zucchini, and summer squash, which I sprinkled with Italian seasoning.
A little goat cheese toast (EarthGrains thin)–to complement the meal…plus a little extra goat cheese, not pictured, on a knife that went directly into my mouth.
I had put this Yoplait Strawberry Orange Sunrise yogurt into the freezer for a little faux-yo dessert…
…and I was so excited when I started eating it because it tasted just like the Dole Strawberry Banana Orange Juice I loved when I was a small(er) child. But then, I flipped it around and noticed that it had High Fructose Corn Syrup in it! BAD, Yoplait, BAD!
Well, thus ended my outrageously orange day. So I’ve been green-spired and orange influenced…what color will be next?
1 can chickpeas/garbanzo beans, rinsed and drained
1/3 cup chopped sweet onion (about 1/4 medium)
1/2 cup diced orange (about 1 medium)
1 cup chopped carrot (about 2 medium carrots)
Pinch of salt & pepper
Spices: (feel free to substitute pre-made curry powder!)
- 3/4 tsp, ginger
- 3/4 tsp. cumin
- 1/2 tsp. turmeric
- 1/2 tsp. coriander
- 1/2 tsp, ground mustard
- 1/4 tsp. cardamom
- Pinch of cloves
- Shake of crushed red pepper (add to taste)