Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Making a BLT with homemade pickled jalapenos PDF E-mail
Written by Launie Kettler   
Monday, 25 July 2011 18:52


There aren't many things I brag about - except the fact that, back in 1997, I learned how to play pool well enough not to embarrass myself.


And I stopped bragging about that in the early aughts.


But I do make the world's best BLT. It's not bragging if it's true, right?


The trick is rye bread, pickled jalapenos and parmesan cheese. Honest and for true.


This time around, though, I also upped the ante by pickling my own jalapenos and Hungarian wax peppers.


Artichoke, bacon and parmesan dip PDF E-mail
Written by Launie Kettler   
Sunday, 24 July 2011 19:20


After a brief and embarrassing bout of heat sickness yesterday I don't feel like seeing the sun or even seeing the pilot light in our oven.


But a woman's got to eat – and while looking through the refrigerator tonight I remembered a recipe that I saw on Crasstalk a couple of weeks ago. The recipe itself sounded amazing but it called for crab – which isn't something I've developed a taste for. But someone suggested a non-seafood version in the comments and, low and behold, I had everything in the house the night I saw the recipe, and I still do tonight. It's delicious and, as a side benefit, I don't have to face the sun to buy any ingredients.


Here's the recipe, and the best part is that you can make it in the microwave.


Fried chicken with milk gravy PDF E-mail
Written by Launie Kettler   
Friday, 22 July 2011 18:16


Having a CSA reminds me of the New England WW2 phrase, "Use it up, wear it out, make it do or do without.” In this case sometimes we will have too much of one thing, not enough of something else, no space to store it in, and - in some cases - we need to use the ingredient immediately. Plan thriftily, think scarcity, think abundance, and think immediacy.

We had a huge package of bone-in chicken breasts that had gone on sale, a bag of baby potatoes we needed to use before they sprouted, we had a carton of milk with a limited shelf life, and we had a bunch of swiss chard and kale that could start wilting soon.

Hello, fried chicken, mashed potatoes, milk gravy and sauteed greens.


Grilled summer squash salad PDF E-mail
Written by Launie Kettler   
Thursday, 21 July 2011 18:38


When we received a summer squash in our recent Maplewood Organics CSA basket, the first thing I thought of was pasta salad. I don't know why, I've never had summer squash in a pasta salad and I wasn't completely sure that it would work.


It works.


I grilled the squash until it was done, but not completely soft. It still had body and played really well with the orzo, cucumber, olives, cheese and spices. About the cheese; over the last couple of years I have started using sliced parmesan in pasta salads. Parmesan stays firm especially if the pasta salad is going to be at an outdoor party. Soft cheese can get a little...runny. It's not an appealing sight when you're at the end of the food line. And this salad begs to be brought to a party. It's pretty and just enough of a departure from the standard pasta salad that it will shine.


Someone will offer you a beer for the recipe. Trust me.



Kneaded kale salad PDF E-mail
Written by Launie Kettler   
Tuesday, 19 July 2011 21:29

We are in for a "dangerous" heatwave for the rest of the week. So, I decided to make this salad with the kale that we received from our Maplewood CSA on Thursday. The lemon tenderizes the kale until it's soft, but still has body.

I have a feeling that this salad is going to be our dinner for the next few days. But I don't mind, it's lemony and tart and should keep us going until the temperature drops back down to 88 on Saturday.



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