Toast (And Panini) – Day 21

IMG_20161112_145725260Today we talk about the toaster in the Tiny House Foodie kitchen.  There are a number of ways to make great toast – in a toaster, in a toaster oven, or in a skillet on a burner.  Consider how often you enjoy toast, and pick the method that is right for you and the space you have in your tiny home.  Here I show how to toast bread in a skillet so that a toaster is no longer needed, and it’s delicious.  Toasting bread in a skillet is my favorite toast because it’s crispy without being dry, and it’s wonderful with a drizzle of honey.  I consider toast made this way a real treat.

If you love sandwiches toasted in a panini press, then build your sandwich and add a thin coat of mayonnaise to the outside of each piece of bread in addition to whatever dressing you put on the inside.  Heat two skillets, put your sandwich in the first, and top it with the second hot skillet.  Press or add a weight to flatten your sandwich even more.  The mayonnaise makes the bread toast up beautifully and of course the melted cheese of a panini press sandwich is always amazing.

Pull out all your toasting equipment – and since toasting can be such a messy endeavor – give it all a clean.  Donate what you no longer need and put back what you intend to keep.

In our tiny house we have a toaster oven instead of a range oven, so we use that to toast or melt some cheese and even to bake off a tray of cookies now and then (keeping the rest of the dough in the freezer until we were ready for a few more fresh warm cookies).  In our much larger Tiny House Foodie kitchen there is no space for something like a toaster or toaster oven on the counter top, so we use the skillet method to make toast.  I’m not sure what we’ll do in the Skoolie, once it is finished.  That depends mostly on whether or not there is a oven in the space and I don’t know that yet.  We’re still in the design stage of the build.  As it turns out, I’m working at this right along with you.

Thanks so much for following along with this series, I appreciate it.  We finish up this series this week with a conversation about the microwave and then one final session is sort of a “catch all” about the other appliances you may also have in your kitchen.  We’re on the home stretch.  Well done on all your hard work to make your kitchen a place of simplicity and order!

I’m Carmen Shenk, the Tiny House Foodie, reminding you that we can #LiveTiny #EmbraceSimplicity and still #EatWell.  Thanks for watching, I really appreciate it!29c45-1a2bcarmen

Traveling Foodie

We are having a fantastic time in California and are looking forward to the event on the RMS Queen Mary where my recipe will be demonstrated before a crowd by the Chef of the Queen Mary, along from a recipe from her sailing days.  This is part of a book event featuring my dear friend, Patricia V. Davis.The fun is the 6th but we are already here soaking in sunshine, delicious California produce, and unwinding a bit.

We are enjoying the hospitality of a lovely AirBNB host.  We walked to the market this morning for a few groceries and walked back.  We asked our host if it would be ok to cook in her kitchen and she readily agreed.  My Austrian cracked open a beautiful fresh coconut and we drank the refreshing juice and munched on coconut as I whipped up some yummy omlettes.  We have plenty for a few meals even though we will eat out and enjoy the local cuisine.  We had a delicious Mexican meal yesterday along with some seafood, and we haven’t been hungry enough today to budge from our comfy spot here on the porch.


We are having a lovely time!  Yum!!  Enjoy the journey!  -Carmen

The Hungry Healthy Hippie Scramble

This is how we cook on any given night, we simply make it up as we go along.  You’ll see me try something, then change my mind and change direction.  That’s part of the fun, you really can cook in the same way jazz musicians make music – an improvisation on a theme.  In this case, the theme was farm fresh local eggs, and they were delicious!  This meal works very nicely for dinner or a hearty breakfast.

I’m enjoying the idea of this Copper Chef Induction Cooktop because it means you can have a burner anywhere you have power.  Even in the smallest of the small kitchens.  Pair this with a toaster oven and you’ve got a world of possibilities at your fingertips.  In addition, it can all be stowed away out of sight when you wish.

The table where I cooked this meal was 6 square feet, proving the point that you can comfortably cook a delicious meal in a very small space!  In fact, the smaller a kitchen, the more efficiency is built in.  No need to walk miles in an expansive kitchen when you can stay put and cook something lovely in a small space.

Is there something specific you’ve like to cook in your tiny kitchen but can’t figure out how?  Do leave a comment with your comments and questions.  LOTS more delicious food coming your way!

Stay Tuned,

29c45-1a2bcarmen

 

Oatmeal for Breakfast

Part way through perfecting a killer coffee cake recipe… I threw myself a curve ball.  Sure, let’s take gluten out of my bag of tricks for a while and see what happens.  Why not?!  What could possibly go wrong?  (Besides the coffee cake he refused to eat?)  Truth be told, if it hadn’t been the only thing in the house, I wouldn’t have eaten it either.  Ok, so perfecting the coffee cake will have to wait for another day.  No problem.

Fine, I’ll go back to enjoying oatmeal for breakfast. My Austrian starts making faces when I pull out what he calls “porridge” for breakfast but I have finally got a recipe he delights in teasing me about… but still eats.  And good news… what we don’t eat, the dog will make short work of (only no raisins for dawgins).

So here’s how I make oatmeal that even an Austrain-whose-mother-loved-porridge will eat.  And this morning I measured what I was using so I could share this recipe with you.

Combine:
1 cup water
1 tablespoon coconut oil
1 teaspoon raw honey
raisins
pinch sea salt

I bring this to a boil until the raisins have plumped and the coconut oil is melted then I add
1/2 cup gluten free oatmeal – quick oats.

Cook gently, stirring often until it is the consistency you like.  This won’t take long at all if you purchase quick oats, and yes of course you can use butter instead of coconut oil, yum!

This recipe makes more than enough for one person for breakfast, and my dog gets what I don’t want.  But like I said, dogs shouldn’t have raisins, so I make sure I’ve picked them all out before I offer it to her.  If my Austrian is home, I double the recipe and add less raisins.

Jamie Oliver has all kinds of gourmet ideas for dressing up oatmeal such as apple and blackberries, bananas and almonds… and all of that sounds amazing. However, at my house we’re slightly more likely to garnish the oatmeal with the ever-charming gummy bears which is always good for a laugh.

What is your favorite breakfast food on a cold winter morning?  Let me know in the comments.