I have had the hardest time posting in recent weeks and I could not figure it out. Then I updated to Google Chrome and it fixed everything! Glad to be back in action! I have had some fun food adventures and have been wanting to share them.
Ahhh the joy of the small kitchen! This small kitchen forces me to be creative with my use of space. I think that’s what I like about it and I’m certain there are even smaller kitchens than mine. I have such a blast cooking, experimenting, and making a mess! I took a moment to take of picture of this moment because I was having so much fun cooking and using my kitchen tools that I didn’t notice the huge mess I made.
I have some ideas to make this kitchen more functional but I am not sure if I am going to be moving in the next month or two, so I am holding off on making any major changes. Who knows? Maybe my next kitchen will be a small one, too.
I mentioned in a previous post that I had found this can of chipotle peppers in adobo sauce and needed to put it in another container. I put them in an ice cube tray and the outcome was a success! I lined the ice cube tray with plastic wrap first and once they were frozen, they slid right out no problem. I put the frozen cubes in a freezer bag and now I have perfectly portioned chipotle peppers ready for my next recipe (which will most likely be chili).
I wonder what else I could turn into ice cubes??? The possibilities are endless…
I was so pleased with my idea to clean out my fridge and make a wonderful soup from my organic veggies that had seen better days. I got them all prepared and in the soup pot. I even used up the last of some organic veggie broth. Score! Then… I got caught up watching Chelsey Lately and completely forgot to turn the heat off so my soup could stop cooking. Dammit! So now this soup is going back to the earth via my compost pile and my dogs.
Sometimes I wish I had one of those bells to call the gang to the table. These are my stir-fry veggies on a fluffy bed of rice. In the background is my hunny’s steak. At least I got him to eat that mountain of vegetables underneath the steak.
This one right here, as the title indicates, my favorite salad. I love it because I almost always have all the ingredients in house and it is the perfect lunch or light dinner. I use whatever lettuce I have on hand but my favorite is romaine lettuce for this combination. I add creamy cannelini beans, thinly sliced red onion and fennel, then, salt, pepper, lemon, and a drizzle of fruity extra virgin olive oil.
I absolutely love Alicia Silverstone’s book, The Kind Diet, where I found this fantastic recipe. Here is the final product of the recipe and trust me, it tastes even better than it looks. The recipe made a pretty large batch so I took my leftovers (this stew gets even better the next day) to our office potluck. It was a hit! Everyone was asking me for the recipe. I put it over cooked Arborio rice and topped it with fresh chopped cilantro. Even my carnivore boyfriend liked it and got full with one bowl.
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Pictured hear are some of the best spices around in my opinion. There is cinnamon, red chili powder, tumeric, and cumin. These lovely spices went into the Sweet Potato Lentil Stew that I made.