Pink Recipes

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Halloween Dessert: Strawberry Brownie Pudding Recipe Recipe

The girls absolutely love Pocky Sticks. If you’re not familiar with them, they're a popular Asian snack consisting of long, thin crackers dipped in icing. I received several packs of strawberry-flavored Pocky Sticks from Asian Food Grocer, and instead of just letting the girls devour them, I thought it would be fun to use them in a dish.

I adapted one of Ina Garten's brownie pudding recipes and made it look pink to match the Pocky Sticks. I used mini marshmallows to create teeth and Godiva chocolate pearls for the eyes. The Pocky Sticks serve as the hair. I’m thinking of serving these happy-looking treats to the kids for Halloween in a couple of weeks. Last year, I made witch-looking finger cookies that looked so realistic, children in my little munchkin’s class refused to eat them! 



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Purple Potato Gnocchi with Roasted Beets Recipe

Gnocchi are a lot easier to make that one would think. The dough is made of mashed potatoes, flour and eggs. The preparation is very basic. The gnocchi bathe in boiling water for a few minutes and they're sautéed in a little butter.

To make it more fun and playful for the kids to eat, I used purple potatoes, called Okinawan sweet potatoes. They look very similar to a white sweet potato and are oval-shaped with pointy tips. To repeat the purple-colored theme, I paired the pasta dish with roasted beets. I also added sage for flavor and almonds for crunch.

We eat with our eyes first, and the vibrant color of this dish is sure to capture the attention of even the pickiest eater. After the reception it got from my girls, I expect I'll be making it fairly often.

Potato Gnocchi Recipe with Picture
Uncooked gnocchi.


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Rosemary Roasted Beet Risotto with Ricotta Salata Cheese Recipe

I had half of a beet, puréed, leftover from the harissa paste I made yesterday. Since there are no infants in the house and all the adults have teeth, I had to find some other use for it. I finally decided to incorporate the beet purée in a risotto. The beets imparted a mild sweetness and beautiful pink color to the rice. I roasted some more red beets and added them as well for a texture contrast. I flavored the dish with rosemary from the garden and topped it with some ricotta salata.

Leftover ingredients can be a great way to test out new dishes. What I often do is combine the ingredient with a basic dish, such as risotto in this case, and couple it with complementary flavors that work well with the ingredient in other recipes. This way, chances are the new dish you've created will taste delicious. The real trick is knowing really well a few recipes that are easy to modify. 


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