Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Homemade (No-Mayo) Ranch Dressing PDF E-mail
Written by Launie Kettler   
Saturday, 14 March 2015 16:58



When we were first dating, Jedd and I could talk for hours about things we loved and disliked.


We both love the Beatles and Rolling Stones.


We both dislike mayonnaise.


Those two topics could keep us chatting for hours after work, over a pint of beer.


(More music than mayonnaise though. You can only riff on mayo for so long.)


And while it's obvious why we both still love the Fab Four, it's less clear to me is why the thought of eggs and oil make us collectively so squeamish.


At some point, I'm going to make some from scratch just so we can get over it.


Until then, this delicious ranch dressing is going to be made with a sour cream base.


This is one of those recipes that begs to be customized. Throw some paprika in, or dried oregano. Mix it with some cooked bacon or parmesan.


Try it with Buffalo wings or just on a salad. You're going to love it.

Roasted Orange and Salad Cranberry Salad with Mozzarella PDF E-mail
Written by Launie Kettler   
Monday, 09 March 2015 12:30


I've been obsessed with oranges and lemons lately. Every morning for breakfast I've been eating an orange, and following it up with a glass of lemon water.


For dinner, I've been making lemon chicken several times a week.


It's not like I've started an odd citrus diet or become overly health conscious – because I haven't.


However, I think there's something amazing about oranges and lemons in the winter. There isn't anything more refreshing, and certainly nothing fights the dreariness of sooty snow in March better than citrus.


(Other than a soupçon of Coppertone under the wrist for that “fake from the beach scent.”)


And this recipe is all about the sunniness of summer, with a little roasting thrown in for seasonality. Combine that with tart cranberries and creamy mozzarella – and this is a salad that will make almost anyone totally happy.


Homemade Soft Pretzel Rods with Spicy Cheddar Onion Dip PDF E-mail
Written by Launie Kettler   
Monday, 23 February 2015 14:14


I love homemade pretzels. Whether they're rods, bites or twists, they're the perfect warm and savory snack.


Or a meal, in the case of this recipe. Hello, fifty pretzels! Hello, spicy cheddar dip!


Serve these with some crudités to feel like a good adult who eats their vegetables, and you'll have a whimsical Saturday night meal.


Blackened Chicken and Wild Rice Soup PDF E-mail
Written by Launie Kettler   
Tuesday, 10 February 2015 15:11



If you're in the mood for a slightly spicy soup and you have some leftover chicken, this is the meal for you. It's loaded with blackening spice, wild rice, chicken and vegetables.


It's a most excellent little soup on a cold day, when you want a really simple meal to warm you from your head to your toes.


Tabouli with a Parsley Lemon Puree PDF E-mail
Written by Launie Kettler   
Wednesday, 28 January 2015 16:14



With the addition of our new mini food processor,“Baby Blue” to our kitchen, I've been having a ball making super small batches of things.


From pesto to salsa, it's actually really fun to make half cup batches of sauces for an impromptu lunch or breakfast addition.


And the other day it dawned on me, that instead of chopping parsley for tabouli, I could just make a fresh puree.


Which I highly recommend.


The lemon and parsley infuse every last bite of the tabouli with brightness.


Can tabouli make you swoon?


Yes, it can.


Also, for our anniversary last week we went shopping for esoteric ingredients in a different city. Why not? And we found pea shoots!


In January!


Naturally they've been popping up in nearly everything we've made for the last few days.


This tabouli was no exception.


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