Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Spicy Asian Beef and Radish Stew PDF E-mail
Written by Launie Kettler   
Friday, 11 July 2014 17:09



Recently we were inundated with radishes, which is never a problem.


Radishes with butter and a little sea salt make one of the best summer snacks.


But, it got to the point where it seemed like we just couldn't make a dent in the pretty, purple, peppery, little guys taking over a shelf in the fridge.


And then the weather tuned a little cooler which gave me an excuse to cook with radishes. Sure they weren't the traditional daikons that go into Asian dishes, but I'm not a stickler for details when I have a small window of time to cook with.


Because time was of the essence, I went with a sort of traditional preparation – beef stew – but with Asian flavors and a shorter cooking time.


Rice wine, sesame oil, chili sauce and spices make this dish irresistible, and crazy pretty.


What more can a woman want?


A Breakfast Sandwich Hearty Enough For a Woodworker: Ham, Swiss Chard, Scrambled Eggs and Cheddar Sauce on an English Muffin PDF E-mail
Written by Launie Kettler   
Thursday, 10 July 2014 18:46



I think Jedd must burn like 4,000 calories a day, or something ridiculous like that. He can eat like a teenage boy, and his pants still fall off him.


Woodworking is strenuous business, ya'll.


Also, he constantly forgets to eat. I think he actually weighs less at 43, than he did when we met.


And I'm going to lost my “street cred” as a food writer if he has to go down another pants size.


So, the other day when I was trying to figure out what to do with the tons of greens we have in the fridge, this breakfast sandwich idea popped into my head.


It's loaded with vitamin A and C from the chard, and it's got enough protein to keep a guy going while he sands tons of wood.


Oh, and it's delicious too. And even though it looks like there are a few components, it comes together in about ten minutes.


Hot Weather Cooking Hack: Broken Noodle Salad PDF E-mail
Written by Launie Kettler   
Wednesday, 09 July 2014 17:26



Depending on where you live - man-oh-man - it's been hot over the last week. I'm not ready for 90-plus degree days and humidity that makes the cats nap in the cool bathtub.


So the other day when I was craving pasta salad and realized that I didn't have anything but lasagna noodles, I was irked. Who has two thumbs, A/C, and didn't feel like walking several blocks to buy shells or elbow pasta? This woman.


But lasagna noodles? In a pasta salad? Eh. That's didn't sound appetizing either. However, with heat radiating in waves off of the sidewalk and my pocketbook feeling light, I decided to make due with what I had on hand.


Hello, broken noodle salad!


And it turned out fine. Actually, better than fine. The broken lasagna noodles added a little whimsy to the salad that was comprised mostly of greens and vegetables anyway.


Also, because we were getting our new CSA shipment the next day,  I had an excuse to throw everything beautiful and fragile in this salad.


Hello, pretty. Let's have lunch.


Hot Weather Cooking Hacks: Stove Top Potato, Dill and Cheddar Galette PDF E-mail
Written by Launie Kettler   
Monday, 30 June 2014 22:20




I'm the first to admit when I'm wrong. So, a couple of years ago when Jedd brought home a salad spinner and I complained about the space it took up and how we'd never use it – well – I was wrong.


I love the thing. Especially when we get huge heads of lettuce from the CSA. I just wash it, spin it and bag it. Doing that keeps the lettuce fresh longer, and who doesn't love fresh lettuce?


It can also (perhaps oddly) work to dry other vegetables that in the past I would have used half a roll of paper towels to dry.


Basil, zucchini, kale and thinly sliced potatoes have all had their turn getting dizzy in the spinner.


And second only to greens, potatoes get spun the most because they need to be dry for pancakes.


The same is true with beautiful potato galettes.


Normally I bake galettes, but with temperatures eeking toward the 90s, there's no way our oven is going to be used for the next couple of weeks.


Which is seriously a drag.


So the other night when we had a friend coming over for dinner, I realized that a stove top galette would be perfect.


The only trick is that you need a good non-stick pan, a mandoline (or a food processor or a salad shooter), and a salad spinner. But with those simple kitchen tools, you can have an amazing dinner in 30 minutes. Combine that with a big green salad and some wine – and you're all set.


The galette would be perfect for a picnic or cookout too.


Chili and Salt Chocolate Truffles PDF E-mail
Written by Launie Kettler   
Sunday, 29 June 2014 13:05



Doesn't the title of this say it all? I'm drooling while I'm writing it. Yes, finally it's happened. The woman who would hike a mile for cheese – rather than walk a foot for chocolate – has capitulated.


Homemade truffles rule.


I've always loved them though. It's been a Valentine's Day tradition for Jedd to give me some – usually four – and it will take me about six months to eat them. Because I just don't get tons of chocolate cravings.


But, now? Hoo boy.


We're eating a couple of these little guys a twice a week.


They're rich and a little spicy and salty - and incredibly delicious.


I don't know what's happened to my chemical make-up. Maybe I'm stressed, maybe I'm just getting older, maybe I'm regressing to childhood, who knows.


And I'm not going to worry about it.


Because, you know, chocolate truffles rule.


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