Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Highbrow/Lowbrow Spicy Saffron Chicken with Turmeric Rice PDF E-mail
Written by Launie Kettler   
Sunday, 14 July 2013 14:33

 

Okay, so the title of this post is a little misleading, because turmeric isn't really “lowbrow.”

 

But for years I've thought of it as “saffron coloring for the fiscally challenged.” I love to use it in rice because it makes it so bright and cheerful for pennies a batch.

 

It's also good for you – which makes it pretty much a win/win.

 

Then over Christmas I was gifted with a good sized amount of saffron.

 

Saffron! The most expensive spice in the world!

 

I've been hoarding it because...well, it's the most expensive spice in the world.

 

Then I decided to bust it out of the confines of the spice drawer, and have some fun with it. It wasn't doing anyone any good by being treated as too precious to cook with.

 

 
Freezing Summer Herbs: A Present to “January Us” from “July Us” PDF E-mail
Written by Launie Kettler   
Sunday, 07 July 2013 09:21

 

 

 

When it comes to motivation I often find the needs of “Today Me” facing off with the interests of “Tomorrow Me.”

 

For instance, the thought “I don't feel like doing dishes tonight. I'll do them tomorrow,” is almost always followed by, “But, wouldn't 'Tomorrow Launie' rather have them done tonight? I mean – come on. It's nighttime! You can pour a glass of wine and crank some Port O'Brien songs while cleaning. 'Tomorrow Launie' will be busy with work projects, and she's going to be grumpy at you if she needs to wash dishes to make breakfast. Be a pal, do them for her tonight!”

 

And usually that little motivational speech will get me off the couch and into the kitchen.

 

Today's trip from the farmer's market brought the same type of argument.

 

“Oooh, those herbs are so pretty! But, I'm feeling lazy. I'll just put them in the fridge and process them tomorrow.”

 

 

Then my “today vs. tomorrow” voice kicked in.

 

“One of your favorite things about summer is having bouquets of fresh herbs in little jars around the kitchen. Just strip off a couple of inches of herbs from the bottom of the stem, wash them, dry them and then freeze them for winter. Trust me on this, you'll thank yourself once you get this taken care of. And then every time you walk into the kitchen tonight you'll smell fresh mint, oregano and thyme. Bonus: You'll have some summer bounty in the freezer. It's like money in the bank!”

 

 

I listened to my own voice of reason, and now the kitchen smells divine.

 

 
Parsley Gazpacho PDF E-mail
Written by Launie Kettler   
Friday, 05 July 2013 12:48

 

I love salad for breakfast. Up until a few years ago I thought this made me a little odd. I had been mocked enough by roommates and friends that I learned to keep my fondness for morning salads to myself. I can't tell you how many times in various situations, I'd had this conversation with people:

 

“What are you making?”

 

“Salad.”

 

“That's weird!”

 

“No, it's not 'weird.”

 

“Yes, it is. Who eats vegetables in the morning?”

 

“What are you putting in your eggs?”

 

“Onion, peppers and...salad in the morning is still weird.”

 

Cut to me wanting to slam something, but - instead - reaching for salad dressing.

 

(Jedd knows though, and he doesn't think that it's strange – which is one of the reasons that I like him.)

 

Then we spent the week with some friends in Brooklyn in 2008, and I found out I wasn't alone in my a.m., salad love at all.

 

It was wonderful.

 

We had woken up in shifts and all made our way to the coffee pot, when our hosts offered to make eggs. And then they asked if we wanted a tossed salad too.

 

“Wha?” I asked.

 

I could tell that they were a little nervous that I was mocking them - until I jumped up from the floor, skidded on the NYT section that I had splayed out in front of me, tripped over their cat and flew into their arms.

 

“You like tossed salad in the morning too?!?” I said. “That's fantastic”

 

Then we had a lovely breakfast of baby greens, cucumber, cherry tomatoes, scallions and a dill vinaigrette.

 

It was a good way to start the vacation.

 

I thought of that trip to Brooklyn the other day, when I woke up and had gazpacho for breakfast.

 

It was sweet, tart, savory, crunchy and a little spicy.

 

In other words, the perfect way to start the day.

 

 
Blackened Chicken with Sweet and Spicy Bell Pepper Salsa PDF E-mail
Written by Launie Kettler   
Monday, 17 June 2013 17:35

 

 

You know you come from a family that loves food, when you can have a completely excited and animated conversation with your mother about baby bell peppers.

 

That happened to me a couple of weeks ago. Jedd and I were visiting my parents when somehow baby bells were mentioned.

 

My mother and I both squealed like school girls.

 

“Oooh! I love those!” Mom said.

 

“I can't get enough of them!” I chimed in.

 

Jedd and my father looked patient and amused, as they listed to us extol the virtues of those small little peppers.

 

Granted, Mom and I had enjoyed a cocktail with dinner which may have made us a little giddier than usual – but baby bell peppers are extremely cool. They're inexpensive, they come in a variety of colors and they have very few seeds to contend with.

 

How can you not love them?

 

And I've been making us this salsa every chance I get. It takes a little longer to make than something in a blender (and by a “little” longer, I mean about half an hour) but it's worth it.

 

Because it's pretty.

 

Oh, and it tastes fantastic. Also, instead of the traditional lime juice, I use lemon juice and I expand on cilantro by using parsley too. It's equal parts sweet and spicy, which makes it the perfect condiment for blackened chicken.

 

So, put on your favorite podcast and start chopping*. You'll thank me after you've cleaned your plate.

 

And your spouse's.

 

 
Orecchiette Salad with Fresh Basil and Capers PDF E-mail
Written by Launie Kettler   
Sunday, 02 June 2013 00:00

 

 

Wow, I don't have my heat sea legs under me quite yet. But it's not my fault. Today it's 90 degrees, and last week it was in the 40's.

 

That's a big jump.

 

And now it's definitely pasta salad weather.

 

Looking in the fridge (or what I like to call the “facial-air conditioning unit”) I noticed that we had basil and a big jar of capers.

 

A Mediterranean-style salad it would be!

 

So with a full box of orecchiette in hand and a few fresh ingredients, I made this salad to keep us cool until saner temperatures have the good sense to reappear.

 

 
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