Author Archive

Peanut Butter Buckeye Bars

Posted by on Monday Aug 4th, 2014

Natalie of Good Girl Style is back today with the dessert you’ve been waiting for, albeit unconsciously. That’s because, deep down, you always want peanut butter and chocolate–together. Natalie joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just good old-fashioned butter, sugar, peanut butter, and chocolate. Don’t miss her recent summery posts, about Coffee Granita and Easy Mango Sorbet with Coconut Cream.

Oh, chocolate and peanut butter, how good you are. Sonnets and songs can be written about the flavor combination, and it’s one of my favorites in just about any form. This creamy, peanut buttery goodness is a mix between a buckeye and a REESE’S Peanut Butter Cup. If you’re familiar with buckeyes, the round peanut butter candy dipped in chocolate with an ‘eye’ left to show the candy (they’re modeled after the buckeye tree nuts), you’ll immediately understand the appeal of the candy in bar form. The trees themselves are generally found in the Midwest, particularly Ohio, but the candy is loved everywhere.

The thick layer of peanut butter generously coated with chocolate can get a bit sticky on hot summer days, so keep these in the cooler if you’ll be taking them along on a picnic. They cut best at room temperature–if they’re too cold when you cut, the chocolate later may crack and leave you with uneven pieces (though they’ll be just as delicious!).

Minimalist Polenta, Three Ways

Posted by on Thursday Jul 31st, 2014

When you’re on the road, how quickly do you get sick of take-out and packaged snacks? For me, it’s about 30 seconds and/or four bites into my first mediocre buffet. That’s why I came up with three variations on one awesome recipe that you can make even in a basic on-the-go kitchen. Watch the video to see what I made.

WATCH NOW: 3 Polenta Recipes So Easy You Can Make ‘Em in a Hotel Kitchen!

At Extended Stay America, every room has a kitchen (not a mini kitchen, not a hot plate, but the real thing–equipped with a pot, a pan, bowls, utensils, a cutting board, and a knife–among other essentials). Inspired by the recipes guests were whipping up in their rooms, the hotel chain created the Cooking Away from Home Recipe Contest to let traveling cooks submit their best recipes for meals you can make on the road, without access to your stocked at-home pantry. You can vote for a recipe here.

So, what makes a recipe good for cooking when you’re not at home? Most importantly for me, the recipe has to require just a few ingredients, all of which are available at regular grocery stores, preferably in single serving sizes or at the self-serve antipasti bar or bulk section. If you plan ahead, you can pack olive oil, salt, nuts, and grains–like polenta. (Milk, sardines, almonds, butter, and beer each make an appearance here in part because of their single-serving packaging.)

Since polenta is kind of a blank canvas, I thought I’d encourage you to vote in the ESA contest by cooking on camera, showing off this cinch of a recipe for soft polenta and three great toppings, all easy to make on the road and enticing after a day of travel, meetings, or sight-seeing. Read on for the full recipes!

This post is sponsored by Extended Stay America. Read more about Away from Home Cooking, vote for a contest winner here, and share using #cookwithESA. If you’re excited to have a full-size kitchen next time you travel, book your stay at Extended Stay America. Thanks for supporting the sponsors that keep Big Girls, Small Kitchen delicious!

The Healthiest “Food Porn” on the Internet

Posted by on Wednesday Jul 30th, 2014

When I meet someone who’s just poked through Big Girls, Small Kitchen for the first time, especially if we meet around 11am or maybe 4:30pm, he or she often says to me, “I’m so hungry now!” and then I say, “that’s my intention.”

It’s cute enough repartee, but in fact the conversation masks something I’m not entirely comfortable with: tempting you. The best way I’ve found to stay healthy in a world full of temptations is to eat three meals a day that are relatively straightforward, meaning tasty but not indulgent (you know, lots of vegetables, whole grains and good bread, some meat and fish, some cheese, enough fat to make it all delicious: more or less what mom would tell you to eat). That means I try to keep treats (sugary things, gooey things, fried things, and expensive things) in my life, but as treats. Still, I recognize that it doesn’t always seem that way if I’ve just posted about mango sorbet, followed by rainbow cake, followed by filet mignon.

That tendency to prioritize our treats in our Internet food photos has created something of an imbalance, according to Bolthouse Farms, whose whimsical, yet serious Food Porn Index tracks how healthy the internet is by comparing the number of healthy food images shared against unhealthy ones. Go play around.

So to round out that sorbet, cake, and steak, I hope you’ll give these Brussels sprouts, broccoli, and turnips their due. I also put together a pinboard called “The Healthiest Food Porn on the Internet” in order to feature food images, including many recipes from Big Girls, Small Kitchen, that are gorgeous and also truly nourishing. See below, and please repin your heart out over on pinterest.

Follow Cara / Big Girls, Small Kitchen’s board The Healthiest “Food Porn” on the Internet on Pinterest.

And so, yes, now you’ve gazed at a lot of food, and yes, if you read this at 11am you might be feeling hungrier than you did before. But maybe that means you’ll go eat a hummus-and-avocado wrap for lunch instead of a burger and fries, or better yet, go home and make a really good dinner for yourself, perhaps inspired by something on the healthy pinterest board. Balance, which basically requires that you cook well at home, really is the way to go.

This post is sponsored by Bolthouse Farms, who also created the Food Porn Index in an effort to correct the healthy-to-unhealthy ratio in food images on the ‘net. Thanks for supporting the sponsors that keep BGSK delicious!

Pesto Everything, Please

Posted by on Monday Jul 28th, 2014

My summer solution to dinner comes in a one-word package: pesto. Right now, basil is fragrant, billions of vegetables are ripe and ready to be paired with pesto, and there’s little reason not to whiz together the green paste in your mini food processor while your pasta boils and your zucchini sautés.

But pesto can transcend its Ligurian herby roots. Forget basil for a minute, and blend together arugula or spinach (even quicker to make dinner if you’ve purchased pre-washed), radish greens, or even kale for a nutritious substance that delivers you plenty of vegetables even when you’re too tired to make a salad. Forget pasta, and turn pesto into a spread for tartines and sandwiches or a sauce for egg bakes. There’s a wide and delicious world of pesto out there. Here’s how to navigate it.

1. First, master pesto.
There’s not much to it. Bookmark the basic recipe for pesto right this second, mainly for the proportions. You’ll need nuts, vegetables, salt, garlic, olive oil, lemon, and usually a hard cheese like parm.

2. Eat with pasta and veggies.
I can never get enough of Whole Wheat Pesto Pasta with Broccoli Rabe. Leftovers make lunch the best thing ever.

3. Mix with yogurt.
A little bit of pesto plus a little bit of yogurt transforms into a sauce that’s great on fish, chicken, or Crispy Potatoes & Baked Eggs with Pesto Yogurt.

4. Add to quinoa salad.
In addition to pesto, roasted tomatoes, avocado, and mozzarella are responsible for this quinoa salad being irresistible.

5. Craft the best sandwiches.
What do Pesto Chicken Sandwiches with Arugula & Sundried Tomatoes, Roasted Eggplant Sandwiches with White Bean Spread and Chive Pesto, and Grilled Salmon Sandwiches with Heirloom Tomatoes & Chive-Cashew Pesto have in common? That’s right: pesto.

6. Use the whole plant.
Beets, radishes, and even carrots are all candidates for “whole plant eating,” by which I mean that you should slice radishes, pesto radish leaves, and pile both onto a Radish & Radish Leaf Pesto Sandwich.

New York City’s {Indian} Emporium: Patel Grocery

Posted by on Thursday Jul 24th, 2014

At Big Girls, Small Kitchen, we love to cook at home. To equip ourselves to cook any cuisine in the world in the confines of our small kitchens, we’re sending contributor Lauren Rothman off to visit the Russian, Indian, Chinese, Japanese, Spanish, French, Greek , and Italian supermarkets of New York City. Her shopping expeditions will yield the specialty ingredients we need in order to delve deep into the kinds of cuisines we’re craving at home these days.

Up next, Patel Grocery, an Indian emporium of New York City, located in Sunset Park, Brooklyn. Here’s Lauren:

As a native New Yorker, I’ve always ranked my favorite neighborhoods according to how good their eats are. For that reason—never mind its handsome brownstones and lush eponymous park that affords a stunning view of Manhattan—Sunset Park, in south Brooklyn, has always topped my list. I love good food, but I love it even more when it’s cheap, and Sunset Park’s grub meets both criteria: un-fancy taco-and-cerveza joints line Fifth Avenue, their cumin-and-grilled-meat aromas wafting out of unpretentious storefronts; walk a little further east, down to Eighth Avenue, and the sights (and smells) change: Chinese lettering advertises the strip’s many noodle and dim sum joints. It’s hard to beat the area’s restaurant options, but I’ll let you in on a little secret: Sunset Park is a great destination for the home cook, too.

“Little Latin America” and “Brooklyn Chinatown” might be the area’s most well-known sub-neighborhoods, but Sunset Park is also home to a sizeable Gujarati Indian population, and when I feel like stirring up some delicate curries I head to Patel Grocery, which opened on Fourth Avenue just steps from the 53rd Street subway station in 1981. Inside a tiny, somewhat haphazard but well-stocked store, owner Ishwer Patel sells all the Indian ingredients a cook dreams of, from the dozens of “pulses” (legumes) that are the main ingredient in Indian dhals and porridges to well-curated ground and whole spices to fresh produce such as gingerroot, curry leaves and bitter melon.

On a recent visit, my shopping list included paneer, the squeaky fresh cheese indispensable for paneer bhurji or saag paneer, or stewed spinach and cheese; black mustard seeds, tamarind paste and curry leaves, which I use in a variety of Indian dishes; some kind of dried legume; and kulfi, or Indian-style ice cream, for dessert. I knew from previous shopping trips that I’d find everything with ease, so I lingered in my favorite aisle of the store, where Patel stocks its pulses and spices. Hoping to score something unusual, I zeroed in on two of the store’s more vibrant legume offerings, opting for a bag of bright-green dried chickpeas (“you cook them just the same,” Ishwer’s wife volunteered) and similarly grassy-colored mung beans, which resembled tiny beads. Browsing the spice selection, I remembered that I needed asafoetida, the funky-tasting dried, ground resin of a perennial herb that in small quantities lends a leek-like flavor to dishes such as the aforementioned saag paneer.

Patel’s prices are low, low, low—before I knew it, my basket was full of $3-per-bag legumes, a $4 chunk of paneer and a 59-cent nub of fresh ginger, and it was time to hop back on the R train and head home.

Eggy Zucchini Bake

Posted by on Monday Jul 21st, 2014

Well, look what we have here. An old Pyrex pan. A brownish green square. The most delicious thing you’ve ever eaten (or so says Alex).

A few years ago, I got into the habit of turning leftover rice into this gratin, a recipe saved from an old Splendid Table newsletter. I wouldn’t say this was a frequent habit, but every six months, when there was leftover rice and not much else, I’d whip up a few eggs, shred some cheese, sauté whatever was green that I could find, and scrape the batter into a baking pan. Each time, I’d scoff: “Well, this is a humble one.” And each time, Alex would take his first bite and tell me: “You could make this every night.” He loves that dish.

By the third or fourth instance of our evenings playing out exactly like the above, I realized that the leftover had risen above leftover status. I’d have to figure out how to make the eggy, cheesy vegetable-laden (four whole zucchini go in!) dish intentionally.

Four odd years later, I got around to it, and I owe this welcome update to the the jar of fresh breadcrumbs caught my eye. I more or less collect heels and nubs and stale crusts of bread in the back of the fridge, and one day, fed up with all the separately wrapped and very hard pieces, I made a lifetime’s worth of breadcrumbs in my blender. Now I have a jar of fresh breadcrumbs that’s a lot less painful to behold–and the inspiration for this simple dinner.

With vegetable-rice gratin in mind and breadcrumbs in the jar, I updated that old gratin recipe into this easy, healthful bake. Besides making Alex a really happy guy, there are a lot of uses for this. You can cut small squares and pack them as protein-rich snacks. A bigger piece, cold, would be excellent between two slices of focaccia, like a frittata sandwich. And because this has eggs, bread, vegetables, and cheese, I think you could make the argument that it is viable as breakfast, lunch, or dinner–or all three.

Mixed Berry Frozen Lemonade

Posted by on Wednesday Jul 16th, 2014

Natalie of Good Girl Style is back today with an afternoon refreshment that’ll make light of the heaviest humidity. Part sweet, part drink, these slushie-like lemonades are unbeatable in the heat. Natalie joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just good old-fashioned butter, sugar, fruit, and lemons. Don’t miss her other frozen posts, about Coffee Granita and Easy Mango Sorbet with Coconut Cream.

On a hot summer day, little is more refreshing than an ice cold lemonade. Unless that lemonade is actually blended with ice to make it a slushie, and topped with berry compote for the perfect blend of sweet and sour. You’ll definitely want to take the time to squeeze the lemons yourself. Bottled lemon juice is convenient but it may leave a bitter or metallic taste…not so refreshing!

Go ahead and juice the lemons when you have time and the juice will keep in a mason jar with a lid in the refrigerator for a week or so. The simple syrup can also be made ahead and kept in the refrigerator. Add ice–and this drink comes together in a flash. Of course the frozen lemonade can be served alone, but the berries add a nice color contrast and flavor mix. Use whatever berries you have handy. I used strawberries, raspberries, blackberries and blueberries.