Teeny Tiny Kitchen

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TeenyTinyKitchen - Big Recipes, Tiny Kitchen - Jedd & Launie Kettler
Panzanella, the Perfect Salad for a Picnic PDF E-mail
Written by Launie Kettler   
Tuesday, 27 August 2013 18:11

 

 

Labor day is fast approaching and it typically leaves me a little stymied. Especially if I'm invited to a gathering and the hosts say, “Don't bring pasta salad, we've got that covered.”

 

Because then - of course - that's all I can think of to bring.

 

“Corkscrew pasta with dill and tomatoes!”

 

Nope. That's a pasta salad.

 

“Campanelle with mozzarella, olives and basil!”

 

No, sir. Not only is that pasta, it would also involve mozzarella sitting out for hours in the hot sun. Sweaty, warm mozzarella? No thanks.

 

“Blerg!” yells my inner Liz Lemon.

 

But then it dawned on me to make something that would actually improve the longer it sat out.

 

Panzanella salad.

 

It's meant to be made the day that it's eaten, but it also loves time to marinate. And it's incredibly inexpensive – especially compared to pasta salad.

 

(No joke. Maybe it's just me, but I can't make a good pasta salad for a crowd that costs less than $15.00 Sure, the pasta is inexpensive, but it's the olives, the parmesan, the occasional oil-packed artichoke heart and capers that make my pocket book shiver.)

 

On the other hand, panzanella is meant to be made with ingredients that are dirt cheap this time of year. Also, if you're feeling particularly frugal, you can make the bread yourself and then it's even more inexpensive.

 

This salad also lends itself to what you have laying around. Do you have some cooked beans? Add them in. Do you have some bell peppers kicking around? Add those too.

 

I was lucky enough to have 4 types of tomatoes in my vegetable bowl from our CSA and the farmers market. We have a little basil plant that was groomed for the salad, along with a bunch of parsley in water.

 

So, for four dinner-sized salads, or 8 small salads, I was out of pocket $1.99 for a loaf of bread.

 

Not too shabby for something that bursts with flavor and is incredibly addictive.

 

Although I'm going to give a full recipe, it's more of a guideline depending on what you have on hand. The two tricks are to have day-old bread, and an equal ratio of tomatoes to bread.

 

 
Inspired by Kim: Kale, Parsley and Basil Pesto PDF E-mail
Written by Launie Kettler   
Friday, 09 August 2013 00:09

 

 

 

Last week I was talking to my mother on the phone, when she happened to mention that my cousin, Kim had made kale pesto for the family over the weekend. I promptly filed that away in my head as “something I'd like to try.”

 

So, when Jedd and I went to Stone Hollow Farm's booth at the farmers market and loaded up on basil, parsley and huge-mongo scallions, I remembered Kim's pesto when Jedd started reaching for a bunch of kale.

 

“We need kale, right?” he asked.

 

Gulk.

 

I remembered that we had a bunch of kale (that was larger than our two heads combined) on the bottom shelf.

 

“Nope. We really don't need any more kale.”

 

And when I got home I quickly decided to jump into “pesto-making” mode. When I was done, we didn't even bother to make pasta go along with it. The pesto was so flavorful we just ate it slathered on crusty bread and called that dinner.

 

It was a good meal.

 

Kim, thanks for the inspiration!

 

 
Farmers Market Saturday: Braised Summer Scallions and Baby Onions PDF E-mail
Written by Launie Kettler   
Tuesday, 30 July 2013 00:00

Between our CSA and our addiction to the farmers market, we have an embarrassment of riches right now. And two of the ingredients we are loving at the moment are baby onions and farm fresh scallions that are so big that they can nearly double as leeks.

Which led us to want to braise them.

After they were braised, the onions and scallions were bright and a little lemony from the wine, and very decadent from the butter.

It was a good combination.

These items aren't available all year long, in fact they're not even available all summer long. So, we're enjoying playing with them while they're in season.

 
Spicy Sesame Kale Slaw PDF E-mail
Written by Launie Kettler   
Saturday, 27 July 2013 10:16

 

 

 

On the 4th of July I was completely oblivious to the holiday. Jedd was at work, and I was doing boring (but necessary) things like paying bills and doing housework.

 

Not that I really minded the chores, because I had a Raising Hope marathon on all day while I washed windows and kept the car insured.

 

And if there's any show that makes me laugh harder than Raising Hope, I can't think of it. The show is so funny that I woke myself up laughing one morning while sleep-remembering this dialogue:

 

Burt Chance: “If she's scared of spiders she's sleeping in the wrong house. We have so many spiders that I've named a few. Speaking of that, I ran into Arlo in the hallway the other day along with 3 of his kids and his wife. What's her name? I can never remember.”

 

Here's another classic line: “I put my harmonica in the freezer because I thought it would be more refreshing to play that way.”

 

The show really is genius.

 

But, once I had the house and finances in order I remembered the date – and I thought I should make something appropriately festive.

 

Which this salad is.

 

It's spicy and crunchy, and the aroma of the sesame oil was magical. And Jedd and I politely fought over the last few bites.

 

Last Updated on Saturday, 27 July 2013 10:33
 
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.

 

 
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