Find Your “Why?” – Day 1

Need a little help downsizing or right-sizing your kitchen?  Follow along with my brand new video series and enjoy a new post each week-day in January, 2018.  As you do the assignment each day, you’ll work your way to a beautiful new kitchen – with or without moving to a new home.  Right-sizing never felt so good!

What’s YOUR “why?”  Let me know in the comments!  I look forward to hearing from you!  29c45-1a2bcarmen

Christmas Layered Mints

I make a number of Christmas treats each year, and this one is so simple and fun, and it’s always so fun to see how people respond.  This year I really stepped it up a notch using a transfer sheet to leave a design on the chocolate, and I’ve also upgraded to Young Living’s Vitality line of essential oils – spearmint and peppermint – and the flavor is fresh, complex, and wonderful.  This is such a fun quick project for the holidays and I hope you try it and let me know how it goes for you.  And as always, thanks for watching, I really appreciate it!29c45-1a2bcarmen

Refrigeration in a Tiny House

I’m back with a video on refrigeration in a tiny house – or in any dwelling that happens to have wheels.  Any time you can unplug your house, that includes unplugging your fridge.  So it may require just a little extra consideration when moving your tiny haven-home around the county or the country.

There’s a little sneak peek of me and the Tiny House Foodie kitchen a few months back before we removed the big monster energy-suck fridge and gave the place a much needed makeover.  It looks better now, don’t you agree?  And the color of my hair is always changing, so you will always be able to tell when I mix up new and old footage!  lol!

fdcd503e4785febee7dee3a6e1bc3d95Keeping foods out of the danger zone in your tiny house is really important so that you don’t get sick.  This applies to cooked foods and proteins such as meat, eggs, and dairy products.  Most other things (aside from a thousand and one plastic salad dressing bottles) don’t require refrigeration – aside from beer and white wine, obvs.

Have you noticed how many tiny house folks are vegan or vegetarian?  I have.  It really is so much easier when traveling especially, to keep those things to a minimum so that you don’t end up throwing away expensive products when you don’t know how long they’ve been in the danger zone, and also so that your health isn’t at risk.  Have you ever looked at a piece of meat and wondered if it is ok or not?  Chances are, it’s fine.  But nobody wants to be wrong about that!

And when you are… that’s when my little friend Digize comes to the rescue!  There have been a number of times when I could tell I was eating something that was not cooked properly, but I didn’t want to offend the host and hostess.  Sometimes you can tell when you bite into a nut or seed that they’ve gone off and the oils are rancid – stop eating immediately!  I’ve even been served some fish that had an ever-so-slight smell… you know the one.  And again… I knew it wasn’t going to sit well, but I did what you do when you love the cook and his or her good intentions.  Sometimes the food doesn’t have to be off for my stomach to freak out over it, just a different cook in a different kitchen with a different set of bacteria.  So I keep a bottle of Digize with me, ESPECIALLY when I’m traveling!  It’s a blend of essential oils formulated for digestive support for those moments when something you ate just wasn’t… right.  More info on the Digize blend of essential oils at Anoint-Ed.com.

In addition, while we are on the topic of cold storage and happy digestion, here’s a handy little chart for cooking various proteins so you get it “done” without turning it into something slightly more flavorful than the neighbor’s driveway. Meat-Temperature-GuideAs always – rules are made to be broken.  Sushi is our very favorite thing and there is a place we love to visit where the Sushi chef has become a friend of ours and he always makes something special and sends it over to our table.  I never know exactly what every component is, I just know the colors, flavors, and textures are divine!  It’s so much fun to see someone who enjoys making food for the flavor and the art of it.IMG_20170312_123415130 I hope you learned something today that will help you as you transition into tiny house living.  Thanks for visiting my blog, I appreciate it.  Stay safe out there and know which risks are worth taking, and keep a bottle of Digize close wherever you roam. 29c45-1a2bcarmen

 

Is the Food Processor really a Time Saving Device?

Good morning Tiny House people, thanks for joining me today.  I want to share with you my epic battle with the Food Processor.  I was curious – is a Food Processor really a time saving device?  The process of finding that answer was pretty interesting, and I drew some conclusions from the experience (that are at the end of this video).  Let me know what you think.  I was surprised to find that many of my friends were already on team #knifeandcuttingboard.  Maybe fewer folks use these space-hogging machines than I realized.  Are you going tiny?  Will you take your food processor with you to your tiny home?  Why or why not?  Let me know in the comments.

IMG_2487What did I do with all those chopped carrots, celery, and onion?  I bought a great big organic chicken and made chicken soup with all of it.  Yum!

Sunflower Cake (Apricot Almond Cake)

Welcome back, I am so pleased to bring you my new favorite Paleo treat: “Sunflower Cake” or “Apricot Almond Cake” if you prefer, or even “Cake with Two Names” (or even three)!  No matter what you call it, it is inspired by Mary Berry’s Wobbly Apricot Tart, but it’s CAKE!  PLUS, it’s Paleo, which means no dairy, no gluten, no grains, and no problem.


There is no refined sugar in the recipe, but unfortunately, the almond paste comes with lots of sugar in it and my local stores don’t stock a almond paste that isn’t already sugar sweetened.  Marzipan is one of my favorite flavors, and it’s apricot season here, and the fruit has been marvelous this year!  That means it’s time for this delicious Apricot Almond cake.

So without further ado, here’s the recipe: (And you don’t have to have a mixer to make it!)

  • 1 cup almond meal
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 teaspoon sea salt (I’m using Pink Himalayan Rock Salt)
  • 1 teaspoon Baking Soda

Stir together and break all clumps.

  • Then add 3/4 cup coconut milk
  • 2/3 cup coconut oil (it’s hot here today, so mine was already liquid, but if yours is pretty solid warm it slightly until it’s soft)
  • 2/3 cup honey (you may sub in maple syrup)
  • 4 large roughly treated fresh eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond extract (sounds like a lot, I know.  If you vanilla or almond extracts are extra strong, adjust accordingly.)

Stir together, and pour into a 9 inch round cake pan that has been buttered with coconut oil and lined with waxed paper (the waxed paper is an optional step that zero waste folks will be fine to skip).

  • 2 large fresh apricots, peeled, and sliced thin

Place the apricot slices evenly around the edge of the cake for sunflower petals.  I used two large apricots in the video, but I’ve since been back to the market for more and they were quite small the second time, so use what works for your situation.  It’s never wrong to have a  few left lovely fresh apricots left over for snacking.

  • 4 ounces almond paste

Roll paste into snakes, cut into even rounds and roll into little balls to be used for the middle of the sunflower.  Use a little powdered sugar to keep the paste from sticking to everything.  Any extra almond paste may be chopped and stirred into to the batter.

Bake at 350 degrees, conventional oven, for 30 minutes or until a toothpick comes out clean.

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Let me know what you think of my recipe.  I think it works as a dessert and as a breakfast cake.  And as you can see in the video, it’s easy to make in only 6 square feet plus oven and a sink for doing dishes.

Thanks for visiting my blog and stay tuned for many more great new recipes that you can make, even in a teeny tiny kitchen!  Even if you live in a tiny house like we do, you don’t have to sacrifice flavor!

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Welcome to my Kitchen!


Hello everyone, I’m happy to finally post my first video in the series on how we transformed this small kitchen.  Soon I’ll be full tilt into sharing my favorite recipes with you, but first we need to finish that kitchen!

I’ve lived in a tiny house on wheels of 125 square feet since September 2014 and we really love it.  As a retired restaurant owner used to having tons of space and gear, it took me a while to get used to cooking in such a small space.  If you’re making the transition from a large kitchen to a small one, I can help!  It might not be a comfortable transition, but it isn’t the end of the world.  You’ll still enjoy marvelous food!

I’ll show you how to cook like a chef, even if you kitchen is very small.

Welcome

Welcome to the Tiny House Foodie!  I’m Chef Carmen and I’m going to show you how to cook great meals like a chef, but all within the confines of a small kitchen.  It can be done, I promise.  I’ve lived in a tiny house for a number of years and I’ll show you how.  Stay Tuned!  ~Chef Carmen

First blog post

Hey everyone, Chef Carmen here.  I look forward to sharing great videos, blog posts, ebooks, and books with you… all focused on creating great food in small spaces.  It can be done, but it requires a specific mindset and willingness to try.  I know you’ll love it.  Stick around, I’m cooking up something yummy just for you!