Teeny Tiny Kitchen

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Cabin Fever Flautas and Homemade Toothpicks PDF Print Write e-mail
Written by Launie & Jedd Kettler   
Thursday, 13 March 2014 17:45


Hoo boy. As much as I hate super hot weather in summer (a lot) and can generally tolerate cold weather, this winter is getting a little ridiculous. Seriously ridiculous. From ice storms to a blizzard, we're ready for weather that doesn't involve long underwear.




(Note, it's March 13 and there have only been a couple of days above freezing this month – if that.)


And I think it's safe to assume that cabin fever has kicked in around our little kitchen. But yesterday, hubris did too – and it ended hilariously.


Because it was so cold and blustery and blizzard-ey yesterday, I was craving Mexican food – flautas in particular. I hadn't counted on that craving during the pre-bad-weather run to the grocery store, but I was feeling a little smug because I could make everything from scratch without needing to leave the apartment.


No cilantro or tomatoes for homemade salsa? Well that was just fine. I had one remaining bag of frozen cherry tomatoes in the freezer that I'd put up during the summer, and I had parsley in the fridge along with dried chilies in the cabinet. Boom. Problem solved.


No tortillas? Ha! That's not an issue for someone as super duper clever as this woman! I had flour and baking powder to make my own. Boom. Problem solved.


And then I remembered something horrible. Silly and small, but huge at the same time.


We were out of toothpicks to hold the flautas together while frying.


Nooooo! My dinner plans were ruined!


Then I started giggling. Giggles turned into guffaws. The whole thing just seemed so silly. Still laughing, I called Jedd and told him about my inflated sense of competence during a blizzard – and my undoing.


He didn't laugh at all. Sounding a little perplexed he said that was no problem – he'd just whittle me some toothpicks when he got home.


He'd. Just. Whittle. Me. Some. Toothpicks. When. He. Got. Home.


Needless to say that undid me. I was crying with laughter.


But sure enough. Jedd whittled me some toothpicks - see his "recipe" below - and we had flautas for dinner.



I'm still not sure if the whole situation was as hilarious as it seemed at the time, or if I just REALLY needed to laugh. But after Jedd finished his small woodworking project, he got the giggles too.


Cabin fever is real, ya'll.

Sweet Pepper and Fennel Chicken with White Wine Sauce PDF Print Write e-mail
Written by Launie Kettler   
Friday, 17 January 2014 19:00


I love meals like this. To me, they're “mic drop” dinners.


As in, “Womp, there it is!” (mic drop)


It's so simple to make, that you can start it a half an hour before your favorite television show and be sitting down by the time the credits roll. So, so, simple!


Granted, fennel might not be for everyone because of its anise flavor, but Jedd and I would happily eat it twice a day. The fennel is a little sweet so it pairs well with the bell peppers, and it loves a little heat which is why this saute has a decent amount of hot smoked paprika.


Use a good quality wine that you would like to drink for the dish. Enjoy the rest of it with the meal.


Chicken Enchiladas with Roasted Mini Tomatillo Sauce PDF Print Write e-mail
Written by Launie Kettler   
Tuesday, 15 October 2013 23:08



My friend Kelee knows the way to my heart. In the last week she's given me a pint of mini tomatillos and a shopping bag of kale. How great is that? And combined with the haul I took in at the farmers market and some fun extras we grabbed at a local farm stand – well, let's just say I'm a grinning fool.


A grinning fool.



Then the weather turned colder and my smile got even bigger, because that means it's officially Oven Season! Which is one of my favorites, along with Garden Season, Fall Television Season and Holiday Season.


Highbrow/Lowbrow Spicy Saffron Chicken with Turmeric Rice PDF Print Write e-mail
Written by Launie Kettler   
Sunday, 14 July 2013 14:33


Okay, so the title of this post is a little misleading, because turmeric isn't really “lowbrow.”


But for years I've thought of it as “saffron coloring for the fiscally challenged.” I love to use it in rice because it makes it so bright and cheerful for pennies a batch.


It's also good for you – which makes it pretty much a win/win.


Then over Christmas I was gifted with a good sized amount of saffron.


Saffron! The most expensive spice in the world!


I've been hoarding it because...well, it's the most expensive spice in the world.


Then I decided to bust it out of the confines of the spice drawer, and have some fun with it. It wasn't doing anyone any good by being treated as too precious to cook with.


Blackened Chicken with Sweet and Spicy Bell Pepper Salsa PDF Print Write e-mail
Written by Launie Kettler   
Monday, 17 June 2013 17:35



You know you come from a family that loves food, when you can have a completely excited and animated conversation with your mother about baby bell peppers.


That happened to me a couple of weeks ago. Jedd and I were visiting my parents when somehow baby bells were mentioned.


My mother and I both squealed like school girls.


“Oooh! I love those!” Mom said.


“I can't get enough of them!” I chimed in.


Jedd and my father looked patient and amused, as they listed to us extol the virtues of those small little peppers.


Granted, Mom and I had enjoyed a cocktail with dinner which may have made us a little giddier than usual – but baby bell peppers are extremely cool. They're inexpensive, they come in a variety of colors and they have very few seeds to contend with.


How can you not love them?


And I've been making us this salsa every chance I get. It takes a little longer to make than something in a blender (and by a “little” longer, I mean about half an hour) but it's worth it.


Because it's pretty.


Oh, and it tastes fantastic. Also, instead of the traditional lime juice, I use lemon juice and I expand on cilantro by using parsley too. It's equal parts sweet and spicy, which makes it the perfect condiment for blackened chicken.


So, put on your favorite podcast and start chopping*. You'll thank me after you've cleaned your plate.


And your spouse's.


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