Teeny Tiny Kitchen

In order to view this page you need Flash Player 9+ support!

Get Adobe Flash player

my foodgawker gallery

TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Chocolate, Almond and Goji Berry Bars PDF E-mail
Written by Launie Kettler   
Wednesday, 22 April 2015 11:20



I love almonds. But now with the drought in California, eating them is making me feel a wee bit guilty.


One little almond consumes a gallon of water. And together, the almond crop gulps up 1.7 trillion gallons per year. Glug, glug, glug.


So, I'm probably going to assuage my guilt by taking them off of the grocery list for awhile. But I'm going to eat the ones we still have in the pantry – and I'm going to eat them in style.


These bars are special for another reason too. My brother-in-law gave us dried goji berries.


Now, I'm not going to delude myself and say the goji berry's health benefits offset the butter in these bars. I'm just going to relax and enjoy them, whether it's with a cup of coffee or a glass of wine.


They're simple to make, decadent and delicious. In other words, my kind of dessert! (Minus the almond guilt, of course.)


Chipotle Lime Lentil Salad: It's a Slow Heat PDF E-mail
Written by Launie Kettler   
Monday, 13 April 2015 17:25



We all have our own versions of food as “pick me ups.”


Whether it's soup when we're fighting off a cold, cayenne to warm up, or ice cream to celebrate – there's some sort of food to fit that need.


For me, it's lentil salad when I'm tired or run down. One of lentils' magic properties is the fact that they provide steady slow-burning energy.


They're the little legume that could.


Bring on the lentils!


So this salad was my breakfast. And it was the perfect way to start the day. The first bite gave me a wallop of citrus, and then a slow creep from the chipotles.


Jedd and I finished off the rest of the salad for lunch.


We may have practically licked the bowl clean.


Guess what I'm making again tomorrow?


Appalachian Island Wah-Hoo! PDF E-mail
Written by Launie Kettler   
Monday, 13 April 2015 13:07



My brother-in-law, Cheyenne, only gets back to our little state about once a year. But when he comes up for vacation, it's like a little vacation for us too.


This time it was even more of a nightly “time out” from the stresses of everyday life than usual, because he showed up with a bottle of moonshine.


And a lot of fresh ginger.


Friday night he set up his Vitamix, and went to work concocting a cocktail that was so delicious – and potent – that when it occurred to us that the perfect mixer would be ginger beer, we didn't dare walk down the block to the store.


The sidewalk might have been hard to find.


We were a fairly giddy.


This is based off of a Long Island iced tea, but with moonshine substituted in for the gin.


Be prepared to stay in for the evening.

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.


<< Start < prev 1 2 3 4 5 6 7 8 9 10 next > End >>

Page 1 of 71
Website Hosted by Champlain Host