Teeny Tiny Kitchen

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my foodgawker gallery


Vegetarian
Pomegranate and Pear Salad with Parmesan Crisps PDF Print Write e-mail
Written by Launie Kettler   
Tuesday, 11 November 2014 16:11

 

 

I love to cook, my mother loves to cook, so Thanksgiving is our day to play. However, it's only going to be four of us for dinner this year, and Mom and I were talking about how to adjust the menu accordingly.

 

Then I threw out the idea that we jettison tradition and make something different.

 

The menu tentatively stands with a turkey breast stuffed with greens. And stuffing.

 

Because, we have to have stuffing.

 

But I want to make a big and beautiful winter salad, too. So, when I was at the grocery store and saw that pomegranates were only two dollars each – this salad idea popped into my head.

 

 

Bonus: It wasn't expensive either. Two dollars for the pomegranate, three dollars for the greens, a dollar for the pear, and I always have parmesan around.

 

Boom! Big winter salad it is! Serve the salad with some mini-muffins, because why not? They're adorable.

 

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Pico de Quinoa PDF Print Write e-mail
Written by Launie Kettler   
Saturday, 25 October 2014 15:37

 

 

Jedd and I went to Maine for a couple of days, and it was amazing.

 

The first day was sunny and the sky was bright blue. The second day we were pummeled with wind and rain and crazy high waves.

 

 

 

It was kind of the best of both worlds.

 

 

But even being out of the kitchen for a couple of days is like a mild form of withdrawal. (Let alone walking into a hotel room and not seeing the furry faces of our cats. On our last really long vacation, we may or may not have called our answering machine while we were tipsy to leave a message for the cats. “Mommy and Daddy lurve you! We'll be home tomorrow!”)

 

So, as much as I love to travel, it's also wonderful to get home.

 

And I really love to get back in the kitchen. For no apparent reason I always crave healthy food once the suitcase is unpacked. Maybe it's using public restrooms while traveling and feeling like Rodney Ruxin's character in The League.

 

“Forever uncleeeeeeen!”

 

However, I surprised both of us with our “Welcome Home” dish.

 

I was craving quinoa.

 

Quinoa isn't something I normally consider “craveable” food, but once I spiced it up with lime, tomatoes, jalapenos, scallions and cilantro – it made an amazing dinner.

 

The dish was healthy, bright, spicy, savory, and completely hit the spot after a four hour car trip.

 

Bonus: It was the first time I dipped into our “winter reserves” of frozen tomatoes, scallions, and jalapenos from summer's bounty. They were great.

 

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Apple Tomatillo Salsa PDF Print Write e-mail
Written by Launie Kettler   
Tuesday, 23 September 2014 21:59

 

 

It's the best of both worlds right now. We still have summer produce, but we're also getting treats from fall. And that includes apples.

 

Really, really, really, beautiful apples.

 

Along with tomatillos.

 

When we got home from the farmers market the other day, Jedd put the tomatillos in one of his bowls and there they've sat next to the apples.

 

It's been like a little subliminal message.

 

“Launie, make salsa. Launie, make salsa. Launie, make salsa.”

 

I really didn't have much of a choice!

 

Honestly I wouldn't have thought of pairing the two, except for the fact that they've – literally – been staring me in the face for three days.

 

I'm happy for that little bit of happenstance, because the salsa is fantastic. It's sweet from the apples, citrusy from the tomatillos, and spicy from the jalapeno and chipotle.

 

Now that it's fall, grab some apples and try it for yourself.

 

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Easy-to-Make Weeknight Heirloom Tomato Galette PDF Print Write e-mail
Written by Launie Kettler   
Monday, 15 September 2014 09:45

 

 

This time of year (at least where I live), having puff pastry in the freezer is like having half of a meal made before even starting to cook.

 

Just throw something pretty on puff pastry, add some cheese, and (wowza!) dinner's on the coffee table in 30 minutes.

 

And because I hang out at the farmers market with Jedd selling his wares, that means I get to know the vendors. They're nice and generous. Sometimes they slip me extra tomatoes because they know that I'm a tomato geek.

 

As a gesture of goodwill, I bring them scones on chilly days.

 

It's a good relationship.

 

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Orzo Salad with Oregano, Parsley and Chive Pesto PDF Print Write e-mail
Written by Launie Kettler   
Monday, 01 September 2014 13:56

 

Fasten your seat belts folks, we're getting into the thick of produce season. And I love it.

 

I have a remarkably short memory when it comes to produce. Every summer (usually in June) I get really excited for tomatoes and peppers. Of course, completely forgetting that they don't come in big batches (or at all) until later in the season.

 

Which means that this week has been fantastic, because the Produce Fairy came! Between the CSA and the farmers market, I'm drowning in vegetables. Bright and sweet peppers, plumb little cherry tomatoes, corn on the cob, kale, herbs, herbs and more herbs, you name it – and it's in the kitchen.

 

(Yellow cherry tomatoes!)

 

(The peppers in the plastic bag are habaneros. My pepper lady at the farmers market was afraid I'd get the sweet and spicy mixed up. Talk about customer service!)

 

 

So even though it's Labor Day weekend, it's officially summer in our little apartment. We have bouquets of herbs and flowers on pretty much every available surface.

 

(Parsley with sunflowers peeking shyly from the background.)

 

Yay!

 

And this salad idea came to me just by looking at our library table. “Hmmm, chives, parsley and oregano would be great in a pesto – on a pasta salad,” I thought.

 

I gathered up the herbs, ran into the kitchen and threw them into the food processor. Within 15 minutes this salad was plated, and I was happily devouring it.

 

This is the part of summer I love.

 

 

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