Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Apple Tomatillo Salsa PDF 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.

 

 
Spicy Lentil Salad with Chili Oil Vinaigrette PDF E-mail
Written by Launie Kettler   
Thursday, 18 September 2014 15:19

 

 

Happy 350th recipe everyone! That's kind of a fun number, so I'm going to post this recipe which is one of my favorites.

 

I love this salad. The hands on time is basically about 5 minutes, and it's deliciously spicy and fresh. It's perfect for lunches (or even lunch boxes) because it's delicious at room temperature.

 

Oh, and it's ridiculously good for you. And inexpensive.

 

I could eat it several days in a row, and sometimes I do.

 

Be right back! I'm off to make another batch.

 

 
Easy-to-Make Weeknight Heirloom Tomato Galette PDF 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.

 

 
Blood Orange and Jalapeno Margarita PDF E-mail
Written by Launie Kettler   
Tuesday, 02 September 2014 16:14

 

 

 

Jalapenos and blood orange juice might sound like a slightly odd combination, but they're not. In fact, they work so well together that I guarantee that you'll make audible noises when you take a sip of this.

 
Orzo Salad with Oregano, Parsley and Chive Pesto PDF 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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