Kitchen Adventures
"Food may not be the answer to world peace, but it's a start" - Anthony Bourdain
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7/5/2017 0 Comments Shishito Peppers!
I feel in love with these peppers when spotted on a small plates menu at one of our favorite places... "really? peppers?" I asked the waiter skeptically. He explained "yes, they are amazing... not too spicy but once in a while you will get one with a kick." Alright I said and the rest is history. Immediately I was addicted and had so many small plates of these little peppers!
Fast forward a few years and another state later when filling up my new garden space my favorite heirloom plant grower was selling interesting pepper varieties, including Shishitos! I was so excited to have my own plant full of it and just as I forgot about it for a minute I was browsing one of my favorite garden summer time cookbooks and spotted this gem.
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12/25/2016 0 Comments Chocolate Coconut Oat BarsI love making granola bars. Here's one from Vegetarian Times. I found it a little on the sweet side but others I served too find it just right. Next time I'd reduce the amount of sugar. They are a little sticky so to store for on the go I wrapped in tin foil.
Chocolate Coconut Oat Bars Vegetarian Times 2 1/2 cups rolled oats 1 cup almond meal 1 cup unsweetened shredded coconut 1/2 cup dutch-process cocoa powder 1/2 cup extra virgin coconut oil 1/2 cup agave nectar 1/2 cup natural cane sugar 1 cup bittersweet chocolate chips 1. Preheat oven to 275. Combine oats, almond meal, shredded coconut, and cocoa powder in a large bowl. Mix well. 2. Combine coconut oil, agave nectar, and sugar in a saucepan over medium heat. Stir until sugar dissolves and mixture is hot (not boiling). Pour over oat mixture and stir until well mixed and cooled slightly. Stir in chocolate chips, quickly but thoroughly. 3. Press the mixture into an ungreased 8x8" pan and bake for 20 minutes. Remove from oven and cool completely. Cut into small squares. 5/24/2016 0 Comments Feta Mint Zucchini BitesFeta-Mint Zucchini Bites from Vegetarian Times This is a winner even without mint. I've made when I didn't have mint on hand and still love this recipe. Fresh mint takes on a very different flavor when it’s cooked—it tastes a bit like oregano, which is also a member of the mint family. These light appetizers can be assembled ahead of time, then broiled just before serving.
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Jen's Kitchen...is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens". 
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