LiveSTRONG with a Taste of Yellow 2009
September 7, 2009 | Filed Under A Taste of Yellow, Food Blogging Events | 20 Comments
Yellow cupcakes
This is my entry for LiveSTRONG with a Taste of Yellow 2009. I’m still without a computer. However, I really wanted to participate in this important food blogging event. So, I’m using a borrowed lap top and am reposting an old recipe. The cupcake recipe comes from Nigella Bites and I used yellow food dye in the icing for this luscious yellow color. You can find the cupcake recipe on Cook (Almost) Anything at Least Once.
LiveSTRONG with a Taste of Yellow was created by Barbara of Winos and Foodies . She describes this yearly food blogging event as her "way of supporting the Lance Armstrong Foundation by raising awareness of cancer issues world wide. It is a way for all food and wine bloggers to share their stories. The happy and the sad, the struggles and the triumphs."
You can see past Taste of Yellow entries here, here and here.
If you’d like to participate, all you have to do is make a drink or dish that contains the color yellow and post it before September 13. Then contact Barbara. Go HERE for more info and the guidelines on how to participate.
Barbara will post a lineup of all the Taste of Yellow entries on her blog on LiveSTRONG Day 2009 in October.
Paz
Ed. Note: You can find a line up of all the entries here.
LiveSTRONG with a Taste of Yellow 2008: Corn Salad
April 14, 2008 | Filed Under A Taste of Yellow, Corn, Food Blogging Events, Salad, Vegetables, Winos and Foodies blog, Yellow Foods | 20 Comments
The Lance Armstrong Foundation provides the practical tools and information that people with cancer need to to live strong.
May 13, 2008 is LIVESTRONG Day, where different events are held worldwide to raise awareness and funds for the fight against cancer.
Barbara of Winos and Foodies is hosting LIVESTRONG Day event again this year. It’s a way for food and wine bloggers to show support for those battling cancer. Last year she organized the event and 149 bloggers participated. Wow! Wow! Wow! This is what I made last year for the event. Here is the roundup of 2007 entries. Check it out when you can, there are a lot of creative and delicious dishes.
Participants are asked to prepare foods in the color yellow. This year, I put together a corn salad. I love corn and I love bright food colors. Needless to say, I like yellow. For this salad, I mixed corn kernels, red bell peppers, scallions, and cilantro (my favorite! but you can use parsely). Then I added olive oil, white pepper, Kosher salt and some red pepper flakes (gotta add a little heat!). Oh, and some fresh lemon juice, I added lemon juice, too. I love my corn salad — healthy, tasty and colorful yellow. LIVESTRONG Yellow!
If you’re interested in participating in this event, it’s not too late. Please join us. April 19 is the deadline to submit your entry to Barbara. Go here for the guidelines.
I have two extra LIVESTRONG wristbands, which I’d be happy to send to anyone who’d like one. E-mail me if you’re interested. You can find my addy in the ABOUT section.
Thanks, Barbara, for putting this wonderfully supportive event together. If you visit Winos and Foodies on May 13, you can see the list of fantastic enteries that Barbara will put together.
Paz
Ed. Note: Check out the roundup of those who participated:
LiveSTRONG With A Taste Of Yellow Round Up 2008 Part 1
LiveSTRONG With A Taste Of Yellow 2008 – Round Up Part 2
A Taste of Yellow – LIVESTRONG Day
May 6, 2007 | Filed Under A Taste of Yellow, Food Blogging Events | 27 Comments
Barbara of Winos and Foodies is hosting an event called A Taste of Yellow — LIVESTRONG Day. In her words, "LIVESTRONG Day is the Lance Armstrong Foundation’s (LAF) grassroots advocacy initiative to unify people affected by cancer and to raise awareness about cancer survivorship issues on a national level and in local communities across the country. LIVESTRONG Day 2007 will occur on Wednesday, May 16." You can read more about the event here. Basically, food bloggers are asked to prepare any type of food that contains the color yellow. I’d planned on trying a new recipe but I never had a chance to prepare it. Since I wanted to participate in this event, I’ve turned to a dish originally posted here. I think it’s a dish worth posting again. When I started cooking rice, it never turned out properly. It was either too hard or too soft, too soggy. I love rice but I never looked forward to making it. Now, I’m happy to say that my rice turns out perfectly. When I made this rice dish, I had no problems, thankfully. I love everything about the dish. The achiote oil is what makes the rice a beautiful yellow color. The sofrito, the special sauce, and the olives, make it taste extra special. It’s a real treat. So, I’m submitting this recipe of Yellow Rice and Corn for the A Taste of Yellow – LIVESTRONG Day event. Stop by Winos and Foodies to see the roundup of recipes that other Bloggers have contributed. Thanks Barbara for putting this event together. Have a great week, everyone! Paz
Ed. Note: Barbara has posted a round up of the LiveSTRONG with a Taste of Yellow recipes. There were 143 149 entries! Isn’t that awesome? Go check it out!
Yellow Rice with Corn (Arroz Amarillo con Maiz) 1/2 cup Achiote Oil 1/2 cup Sofrito 2 cups fresh or frozen corn kernels 1/2 cup alcaparrado or coarsely chopped pimiento-stuffed olives 2 to 3 tablespoons salt 1 teaspoon ground cumin 1 teaspoon ground black pepper 2 bay leaves 3 cups long grain white rice Homemade or canned chicken broth as needed (about 4 cups) 1. Heat the achiote oil in a heavy 4- to 5-quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated. Add the alcaparrado or olives, salt, cumin, pepper, and bay leaves, stirring to combine. When the mixture is bubbling, add the rice, stirring to coat and to fix the color to the rice. Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and boil until the broth reaches the level of the rice. 2. Stir the rice once, reduce the heat to low, cover, and cook for 20 minutes, without opening the pot or stirring. Gently fluff the rice up by scooping the rice from the bottom to the top. Serve hot. *The instructions omit when to include the corn. I added them in step one.
