Sunday, December 16, 2012

CHILI - Two Ways!

The word is cold weather is finally coming. It didn't really happen this past week, but there are murmurs of snow flurries on Thursday. Not that I really need an excuse, but colder weather makes me think of chili! I love chili, particularly Midwestern chili, full of beans and tomatoes. I know some Texans get all heated up when they hear of their beloved dish being perverted by any vegetable/legume other than peppers, but this isn't Texas, and I like our chili just the way we do it.

My chili is meaty (featuring a combination of ground beef and ground turkey), full of beans, in a tomato-y base. Of course, there are onions and garlic galore, sweet and hot peppers, lots of warm spices like cumin, cayenne, and coriander, plus my own secret ingredients (if I tell you, then you wouldn't need me, would you?). Because I care about my vegetarian friends, I shall also be making a batch of meatless chili, with essentially the same ingredients, switching out the meat for a soy-based product, and the addition of some extra vegetables.

Unfortunately, my baking schedule is a bit busy, so there will only be chili this week! Fresh bread after the holidays, I promise!

You know the drill:

Chili is priced as follows (you can mix and match meaty and vegetarian!): 

1 quart/$8     2 quarts/$15      3 quarts/$22     4 quarts/$28

To order, email me: or Delivery/pickup will be towards the end of the week, before the weekend if possible. You can also message me on Facebook or you can text me if you have my number! 

Tuesday, December 11, 2012

Potato Soups, Both Meaty and Vegan!

This week I'm thinking about potatoes. Creamy, comforting potatoes made into a hot soup to warm your chilled bones now that winter has made an appearance. I think two varieties are in order; one shall have smoky sausage and a touch of kale, the other shall be a simpler vegan affair. Both will start with leeks, onions, celery, and garlic to make a rich base for the potatoes, and I promise both will be delicious!

I have lots of baking to do this week for Christmas, so my bread this week will be simple cornbread mini-loaves. I favor the sweeter style of cornbread, fyi. 

Because of my schedule this week, I need to get all soups/breads delivered or picked up by Thursday evening. We can work it out (and if necessary I can freeze till next week)! To order, email me at: or


1 quart/$8           2 quarts/$15            3 quarts/$21           4 quarts/$28



Also, just a reminder that I'm available for holiday cooking and baking as well!

Tuesday, December 4, 2012

Gypsy Soup

It's been rather warm the last few days, but I suspect by the weekend and early next week it will start feeling a bit more seasonal again. To that end, you will need soup! Staying on the vegetarian/vegan/gluten-free track, I'm offering my take on the Moosewood Cookbook classic, Gypsy Soup. I've made my own tweaks to their recipe, and this is one hearty soup that is full of things super good for you.  A rich vegetable broth will form the base, supplemented by a combo of winter squash and sweet potatoes, a touch of tomatoes, green peppers, chickpeas and more, depending on what looks good at the market. The soup is made even more savory by the use of some Indian-style spices for an ever-so-slight heat, and lots of complex flavors. This is one of my very favorite soups and I know you will feel satisfied after a steaming bowl. It will also freeze well if you'd like extras!

To accompany the soup, I'm making mini loaves of beer bread (approximately 3"x5.5") with a touch of walnuts and dried cranberries. Each loaf is enough for two people to each have a chunk of bread, but feel free to order more than one!

This week I would like to get soup delivered/picked up on Friday, Saturday at the latest, so I'm asking that orders be placed by Wednesday evening (and you know I always let you sneak under the wire, but why wait?). As usual, anyone can pick up, and delivery to the inner ring  is available. To order, just email me: or

Soup is priced as follows:
1 quart/$8   2 quarts/$15   3 quarts/$22   4 quarts/$28

Beer Bread loaves are $2.50/each

As always, I accept charge, cash, check, and Paypal. I'm looking forward to making you some soup! I missed everybody these last couple weeks!

Saturday, December 1, 2012

Tis the Season 2013 - Fa La La La La, La La La La!

This is basically a re-post of last year's TMK holiday offering. Everything listed here is available, plus other things like gooey butter cakes and cookies, peppermint bark, buckeye cookies, and on and on!

Too busy to do your own holiday cooking? Need something to take to a pot luck or to give as an edible gift? Need a cookie tray for your office holiday party? You've come to the right place! Tiny Montgomery Kitchen is here to help make your holidays less hectic. Just because it's not listed here, doesn't mean I can't make it for you. Also, any TMK soups can be had (minimum of 4 quarts if it's not the weekly soup). 
Email me to discuss your needs: or


8-inch deep dish cornmeal crust pizza
-Sweet or hot Italian sausage, sweet onion, mushroom, and mozzarella with a slightly spicy tomato sauce:  $16/($14.50 w/o sausage)

10-inch deep dish cornmeal crust pizza
-Sweet or hot Italian sausage, sweet onion, mushroom, and mozzarella with a slightly spicy tomato sauce:  $18/($16.50 w/o sausage)

Pizzas will be frozen, unbaked. (Special topping requests can most likely be accommodated - just ask!)

9"x12" pan of ziti with sweet or hot Italian sausage, marinara, and topped with a blend of cheeses, ready for baking: $25 (8-10 servings)

9"x12" pan of vegetable lasagne with a variety of cheeses, marinara, squash, onions, sundried tomatoes and olives, ready to bake. $25 (8-10 servings)

9"x12" pan of spinach and feta pie in flaky, buttery, crispy phyllo dough, pre-baked or ready to bake. $25 (8-10 servings)

1/2 pound of salted caramel chocolate pretzel bark: $8

1/2 pound salted dark chocolate coins: $8

1 doz. caramel or peanut butter swirl brownies: $12

Cookies (gooey butter, peanut butter, chocolate chip, oatmeal, snickerdoodles): $10/doz., $25/3 doz.

Pick up can be arranged, as can delivery for an additional $2-3 (in the City/inner ring suburbs).

Email me for info/orders:

Rock n Roll Craft Show - So Much Fun!

What a fabulous weekend I had at Rock n Roll Craft Show! I took sweets and savories, and I made special grilled cheese sandwiches to order (The Wilson - provolone with sundried tomato/basil pesto, The Cherokee - white cheddar or jack with a guajillo chili spread, The Flad - Swiss with a spread made of apples and grainy mustard sauteed in butter), along with a different soup every day. I sold out every day and I sincerely thank everyone who had some of my food! You all made my heart swell. The foodie evidence:

Grilled cheese and lentil soup

Black bean/sweet potato and spicy potato empanadas 

Spinach and feta phyllo pie

Mini gingery apple strudels and chai cake balls

Peppermint bark and key lime muddy buddies

Wednesday, November 14, 2012

Short Hiatus!

Soup season is officially underway...just in time for a bit of a Thanksgiving hiatus. I have a couple of really busy cooking weeks ahead of me and I don't want to compromise any quality by taking on too many cooking projects at once.

In the meantime you can get some of my food at all three days of the Rock n Roll Craft Show at Third Degree Glass Factory (Nov. 23-25). I will be there with sweets and savories including candies, empanadas, spinach/feta pie, scones, cakes, and more! RnRCS is a fantastic place to get locally made, handcrafted and totally cool stuff. The next weekend I will be baking what will seem to be zillions of cookies for The St. Louis Curio Shoppe and the Cherokee Street Cookie Walk (Dec. 1-2). It's a great time to check out all the vibrant businesses of the Cherokee's Antique Row.

After those events, soup should resume for a couple weeks, pause until Christmas, then resume again.

In addition, I am happy to do some of your Christmas baking for you! Just drop me a note to inquire! The information in this link from last year is still relevant!

Wednesday, November 7, 2012

Tuscan Chicken with White Bean

Who wants some soup?

The Soup of the Week is Tuscan Chicken and White Bean. I will be roasting chicken with lots of rosemary, thyme and garlic, in order to make a full-flavored, rich broth. Chunks of that roasted chicken will join plenty of plump white beans, and lots of good for you and just plain good vegetables like dark leafy greens (chard, kale, etc.), and the triumvirate of carrots, onions, and celery. Thick and rich and satisfying on a cold November day! It will also freeze like a dream if you want to put some away for later. 

If I get enough orders (at least four quarts), I will also make a vegetarian version with a roasted vegetable stock and, obviously, no chicken. I will advise regarding the status once you order!

To accompany the soup, I'm baking small rosemary and walnut boules (small rustic bread loaf) (plain boule available upon request) for an additional $3 each.

Soup is priced as follows:
1 quart/$8   2 quarts/$15   3 quarts/$22   4 quarts/$28

I will take orders immediately and until Thursday (11/8) evening, and aim to have the soup ready for pickup/delivery starting Friday evening. Email me:,, message me on Facebook, or use whatever means you have to contact me! As always, I accept charge, cash, check, and Paypal.

Monday, October 29, 2012

Tiny Montgomery Kitchen is Open - Black Bean Stew with Sweet Potatoes!

It was a long, hot (so very, very hot!) summer and I am so ready for this wonderful cool autumn weather. And what goes better with cool weather than steaming bowls of slow-cooked soups and stews? I have been thinking about soup for weeks, and I am looking forward to seeing you all again!

For the first soup this season, I think a thick black bean stew is in order. I plan on loading it full of vegetables including carrots, celery, onions, garlic (lots of garlic!), a variety of peppers, a splash of tomatoes, and for a bit of sweetness as a counterpoint to the savory spice, bite-sized chunks of sweet potatoes. I want to keep it vegetarian, so I will add homemade soy chorizo to round out the flavors. This will be a hearty and filling bowl that you can eat as is; but if you want, it will be delicious served over your favorite grain like brown rice, quinoa, or couscous.

The cold temperatures also make me feel like baking, so I you can also order freshly baked crusty round white (and I think I'll throw in a       touch of cornmeal for crunch) loaves of bread to accompany your stew.

Since we all need to get back into the swing of things, I'm giving a slightly longer lead time: orders taken until Thursday. Just email me at: or to order. UPDATE/REVISION!!!!! I am aiming for delivery/pick up on Friday/Saturday/Sunday. When you order, let me know when the best day/times for you. As always, I accept charge, cash, check, and Paypal.

I'm so excited to be cooking for you again! I hope you are excited too!

Soup:1 quart/$8        2 quarts/$15         3 quarts/$21         4 quarts/$28


Friday, May 18, 2012

Wheat Berry Chick Pea Salad/Banana Nut Muffins

Happy Friday everybody!

It seems the warm weather is here to stay so I am sticking with another grain salad this week (even though I keep thinking about soup...). Because I recently came into possession of some wheat berries (thanks, Phoebe!), I am itching to turn them into a delicious, filling salad for you! To match the whole grain of the berries, there will be nice, plump chick peas making that lovely combo of a perfect protein. Then I will pile on the vegetables, including fresh spinach (and maybe some swiss chard if it looks good!), chopped carrots, sweet-tart crisp apple, and a touch of onion. I don't think that's quite enough, so I'm going to throw in some dried cranberries and bit of feta cheese. Heck, maybe even a handful or two of arugula! I will dress the salad with a simple but flavorful vinaigrette.

OK, read all those ingredients again - it's a veritable healthy food pyramid full of vitamins, fiber, and protein! A meal in itself, or a fantastic side to some grilled chicken or fish!

And for a healthy sweet dessert or snack, how about banana nut muffins with an oatmeal streusel topping? With omega-3 rich walnuts and a touch of whole wheat flour, these are good and good for you!

I will be cooking on Sunday and items will be ready for delivery (between 11:30-1p) or pickup (Monday afternoon/evening). When ordering, let me know what will work best for you! Deadline for ordering will be Saturday (5/19) at midnight!


1 quart/$8        2 quarts/$15         3 quarts/$21         4 quarts/$28


4/$4 (minimum of 4, please/no maximum!)

Remember, I can take cash, checks, run your credit card on my nifty Square reader, or you can Paypal me!

Friday, May 4, 2012

Whole Wheat Mexican Pasta Salad!

Hey, remember me? I'm back and itching to cook something for you because I've missed seeing you all these last couple weeks! To celebrate Cinco de Mayo (albeit a day or so late), and to embrace this ridiculously warm (hot!) weather, I'm thinking that a cold pasta salad with Mexican flavors is just the ticket for this weather.

To make it healthy, I will start with whole wheat rotini pasta, add some black beans (and voila! there's that complete protein right there!), and a whole lot of fresh vegetables. I don't know exactly what vegetables yet because I want to see what looks good at the market, but I know there will be avocado, tomato, and roasted corn. And I think perhaps just a smidgen of fresh mango for a hit of sweet-tartness. The dressing will be a slightly spicy lime and cumin accented vinaigrette and will perfectly complement the pasta and vegetables. I can stop there for vegans, but if anyone wants, I will add chunks of pepperjack cheese for some extra flavor. Of course, this salad can be a meal in itself, but also a fine side to any grilled meat!

How about some cookies for dessert? Mexican orange sugar cookies, fragrant with a touch of anise and cinnamon sound perfect!


Pasta salad:   1 quart/$8         2 quarts/$15         3 quarts/$21        4 quarts/$28

Cookies: Half dozen/$3

Please let me know by 10am Sunday (May 6) if you'd like to order! Deliveries/pickups will be on Monday (or otherwise arranged). Email me at or!

Saturday, April 14, 2012


I have mentioned my short attention span as it relates to cooking, right? By that I mean I get bored doing the same thing over and over, even if the "same" thing is really quite different from week to week. I guess I just don't like to be tied down. So that means this week I am cooking neither soup nor salad. I made some empanadas for dinner last night and they turned out so nicely that I thought they would be an excellent idea for this week's TMKitchen offering.

I will be making a few different types and all of them will include cheese or I can exclude it (which would make some of them technically vegan - and by that I mean only that they will contain no dairy and no meat).

Spicy potato (which went over quite well at the Rock n Roll Craft Show this year)
Black bean picadillo

Expect chilies, salsa, and the usual Latin flavors in each empanada (and yeah, I'm being a little vague because I don't quite know yet - but I promise they will all be delicious!).

In addition, I think a Mayan-style chocolate empanada is also a good idea.

To reheat, just wrap them in foil (but don't mix the savory and sweet in one foil packet!) and put in a 350F oven for about 10-15 minutes. Of course they would also work in a toaster oven or [very carefully] in a microwave. You can also freeze them for later!

Here's what you need to know:

$2/each (minimum of four, no maximum!) - Mix and match any of the varieties but be specific about whether you want cheese (melty white cheese and/or queso fresco depending on flavor).

I'm taking orders until at least noon on Sunday. The sooner you let me know, the better, please! Email me at or!

Saturday, April 7, 2012

Asian Brown Rice and Tofu Salad/Mini-Madeleines

An overwhelming majority of respondents have voiced a preference for salad over soup this week, so that's what it shall be!

The salad will start with a base of nutty brown rice and a variety of vegetables including bean sprouts, peas, carrots, green onions, and whatever else might look good at the market. I will saute the tofu with ginger, garlic, and a bit of soy sauce so all the flavor gets absorbed by the tofu. For the dressing, there will be hints of sesame, sweet orange, ginger and garlic to bring all the flavors together.

Rather than a bread this week, I'm thinking a little dessert might be in order. And since I just acquired a mini-madeleine pan, mini-madeleines it shall be! Chocolate dipped if you so desire, plain if you don't! FYI, madeleines are a buttery French cake-like cookie (See photo below.) ( )

1 quart/$8     2 quarts/$15     3 quarts/$22     4 quarts/$28

$5/doz (I can mix and match plain and choco dipped!)

Please get your orders to me by 10am Sunday! Thank you!

Since Sunday is Easter, I will save all delivery/pickups for Monday (or later, if necessary). When you order, please let me know when you would be able to pick up or be home for delivery. Thanks! Email me at or


Saturday, March 31, 2012

Red Bulgur and Fava Bean Salad

This is crazy warm weather for this time of year, but we may as well embrace it. Everyone is planting flowers and vegetables and getting ready for the season of just being outside. I also have it on good authority that it is safe to put plants in the ground even though there is still a chance for frost. A horticulture professor says that since it's been so warm and the soil is warmed up too, nothing but a multi-day frost (which is so very NOT likely) could hurt planted vegetation. Anyway, I'm craving lighter, fresher food and I hope you are too.

For the first warm weather offering from Tiny Montgomery Kitchen, I have gathered up some Middle Eastern-ish ingredients to make a healthy, filling, fiber- and protein-rich salad; sort of a tabbouleh, but different. This salad can easily serve as a main dish, with the whole grain and beans making a complete protein, but it can also be a nice side dish with a grilled protein. You could also serve it over a mound of spinach or spring greens.

I will start with red bulgur wheat and split fava beans, then add cucumber, a touch of sweet onion, tomatoes (if I can't find good grape or cherry tomatoes, I will use sun-dried), kalamata olives, feta cheese, and parsley for a lovely green brightness. The dressing is a lemony, garlicky vinaigrette made with olive oil, lemon juice, and a bit of white wine vinegar, plus fragrant blend of herbs and spices. To keep it vegan, I can leave out the feta; just let me know when ordering!

To continue the theme, I think whole wheat small pitas, with added milled flaxseed, are just the ticket.

Because my work schedule limits my cooking and delivery time, this week I must put a quick turnaround on letting me know if you are ordering. (In the future I hope to be able to announce and take orders earlier in the week!) Please let me know by 10am tomorrow (Sunday) so I can get everything made and ready for delivery/pickup by Sunday evening/Monday. Oh, and Happy Spring!

Bulgur salad:      1 quart/$8         2 quarts/$15        3 quarts/$22       4 quarts/$28

Pita (4):     $3


Email me to order! or

Sunday, March 18, 2012

Soup! Italian Chicken Vegetable with Chick Peas and Stelline Pasta.

I've been daydreaming about this soup for days now, cooking it up in my head, adding and subtracting ingredients until it sounds just right. So here we have Italian Chicken Vegetable with Chick Peas and Stelline Pasta.

I will start with a homemade chicken stock, then stuff it with bunches of chicken roasted with Italian herbs, plump and nutty garbanzo beans, as many vegetables as I can cram in there (I'm thinking zucchini, yellow squash, carrots, celery and green beans - at least!), and gorgeous little stelline pasta stars. It's going to be beautiful, and it's going to taste amazing! You want some, right?

I think a nice skinny baguette will go very well with this soup. I might even suggest that you slice it up, brush with a bit of olive oil or butter, and toast it for a crunchy accompaniment to your soup.

Prices are as usual:

Soup:      1 quart/$8        2 quarts/$15        3 quarts/$22        4 quarts/$28

Bread:     $3/loaf

The tinyletter newsletter format, while a fantastic idea, never worked properly and I felt like I was missing communications from you (and you were missing communications from me), and Google Docs didn't work for everyone, so, for the time being anyway, I am going back to taking orders via my email addresses: or

Monday, March 12, 2012

Split Pea Soup!


This week's soup was suggested by the Boy. He took the simplest concept of celebrating St. Patrick's Day - wearing green - and translated it to soup. No high concept corned beef and cabbage soup for Tiny Montgomery Kitchen; no, we're going with the prettiest, greenest soup we can think of- Split Pea!  Carry your quart around on St. Patrick's Day and then no one can pinch you for not "wearing" green.
I have long loved split pea soup and have eaten my share of the canned variety back in the day. But why eat canned soup when you can have freshly prepared (and better tasting!) homemade soup? I take a couple of different directions than the average split pea soup. For instance, in addition to ham, I love the zing and zest of a touch of chorizo in my soup. Of course, my split pea is full of carrots , but I also include a smattering of potatoes to add some heft. I love a sprinkling of thyme as well, but I think my favorite part of Split Pea soup is the flavor of the fragrant and deeply earthy bay leaves.

I will also be making fresh loaves of bread with whole wheat and white flours, plus a bit of cornmeal for crunch and texture. Perfect for slicing and dunking into your soup bowl!

Soup          1 quart/$8        2 quarts/$15       3 quarts/$22       4 quarts/$28

Bread          $3.50/loaf

To order, you can email me directly at: or Also, please sign up for my email newsletter.


Tuesday, March 6, 2012

Moroccan Vegetable Stew (Vegetarian) and Creamy Potato with Bacon

I'm a little late this week, due a bit to indecision and a few other factors. As is often the case, I couldn't make a decision so I'm offering two completely different soups this week. First, I'm revisiting a favorite I've made many times over the years. I started making Moroccan Vegetable Stew as a vegetarian alternative at Christmas dinner with my family. It's a hearty, thick stew, served over couscous. I begin this soup with an onion and garlicky base, add chunky tomatoes, yellow squash, zucchini, green beans, sweet peppers, and possibly more vegetables, depending on what looks good at the market. And the best part of this stew, to my mind, is the ample helping of plump chick peas (garbanzos) adding their creamy, nutty flavor. Spicing of this stew will include touches of cumin, turmeric, a little red pepper and paprika for heat, and the warm and slight sweetness of cinnamon.

The Creamy Potato Soup with Bacon is a hearty bowl of soup with simple, but flavorful ingredients. Potatoes, onions, garlic, butter, milk, and BACON, plus a nice sprinkling of black pepper for heat. And there's bacon! It's thick, rich, and will warm you up and fill you up!

To go with both of these soups, I'm baking a traditional Moroccan bread called khobz. It's slightly flat, round loaf which I will be making with white and wheat flours, with a little sprinkling of sesame and anise seeds throughout the loaf. I think those flavors will complement both soups perfectly!


Soup:       1 quart/$8      2 quarts/$15      3 quarts/$22      4 quarts/$28

Loaves:   $3/each

To order you can email me directly at: or Also, sign up here to get my weekly newsletter:

I can deliver to City addresses and the inner ring suburbs, though if you are further out, we can surely arrange some sort of meet-up. Pickup is always an option as well! 

Sunday, February 26, 2012

Broccoli Cheese Soup and Baguettes or Boules!

I've been promising it for weeks and now it's finally time for Broccoli Cheese Soup! I will this chowder with a savory vegetable broth (yes, this soup will be completely vegetarian!) that includes a touch of dark stout for extra depth. Sweet onions, shredded carrots, and of course lots of fresh broccoli will simmer in the broth. Then I will add a top secret combination of cheeses and a hint of cayenne and nutmeg to finish it all off. My stomach is growling just thinking about it!

I baked approximately a dozen loaves of bread in the last week or so, which means I've got a foolproof recipe in hand. You want a baguette with your soup? I can do that. You want a pretty boule? I can do that too!

Pricing is as follows:

Soup:       1 quart/$8       2 quarts/$15       3 quarts/$22         4 quarts/$28

Bread:      $3.50/loaf

To order: Email me at or, or message me on Facebook! Text me if you have my number!

Thursday, February 23, 2012

Turkey Noodle Soup! LImited Supply!

I only intended to make soup for the Boy and myself, but apparently I've forgotten how to make "normal" amounts so I ended up with a rather large pot full of this lovely turkey noodle soup. It's full of roasted turkey, carrots, onions, celery, a few mushrooms (I had 'em, so I threw them in!), and egg noodles. The rich broth is homemade (of course!) from the turkey bones and has a hint of garlic and black pepper to round it out. It's getting colder this week and you know noodle soup is awfully comforting.

If you want your own quart of turkey noodle, I have limited quantities available. Let me know ASAP if you'd like some! Delivery/pickup starting immediately!

Soup is priced as follows: 

1 quart/$8     2 quarts/$15      3 quarts/$22     4 quarts/$28

Contact me to order: or You can also message me on Facebook.

Friday, February 17, 2012

Not Quite Soup - The Mardi Gras Edition!

It's Mardi Gras time and I can't stop thinking about red beans and rice full of smoked meats and jambalaya full of shrimp and chicken, and more smoked meat. So what this means is that this week there isn't a soup, per se, but there will be my hybrid dish combining the elements of red beans and rice and jambalaya. What does that mean? Well, it means lots of rice, plump red beans, andouille sausage, smoky ham, succulent chunks of chicken, juicy shrimp, and the holy trinity of all Mardi Gras dishes - onion, celery, and green pepper. Of course, there will be tomatoes and the big flavors of bay leaf, sage, smoked paprika, cumin, and cayenne pepper. And if there is a demand (just ask, really one person will constitute a demand!) I will make a batch of vegetarian red beans and rice too. I will keep things mildly spicy; you can add your own hot sauce to taste!

To go with the main dish, I'm baking crusty baguettes, ready to be sliced and slathered with butter. And this week I think you need a dessert. How about individual mini pound cakes slathered with a sweet-tart citrus glaze?

You don't want to deal with the Mardi Gras crowds for your Cajun food fix? Now it's not necessary! And if you order early enough (by Sunday 2/19 evening) you can get yours for Mardi Gras!

Pricing is as follows (a $2 increase for the meat-full quarts this week):

One quart/$10 (vegetarian $8)      2 quarts/$18 (vegetarian $15)        3 quarts/$28 (vegetarian $22)

Baguettes - $3.50/each

Mini pound cakes - $2/each

It's easy to order! Email me at or You can also message me on Facebook!

Saturday, February 11, 2012

Tom Kha Gai (Thai Chicken Coconut Soup) and Chunky Tomato Tortellini

I have a hankering for the scents and flavors of Thai soup; the sweet, salty, and sour flavor of Tom Kha Gai full of creamy coconut milk, rich chicken broth redolent with lemongrass, kaffir lime, galanga, and fish sauce. To that delicious base, add tender chicken, sliced mushrooms, some chopped tomatoes, and a few slices of sweet red and spicy hot peppers. To make it a meal, I mix in a big dollop of fragrant jasmine rice. Tom Kha Gai is the Thai equivalent of chicken noodle soup - comforting, nourishing, and guaranteed to make you feel good.

I had toyed with the idea of a loaded potato soup this week (I promise it will be coming up soon!), but what looked good at the market demanded otherwise. To that end, my vegetarian option this week will be a Chunky Tomato Tortellini soup. I will start with a tomato base, full of garlicky goodness, and load it with chopped, fresh tomatoes and plump filled pasta. A hint a parmesan cheese and basil will round everything out. This soup practically demands a grilled cheese sandwich alongside!

This week's bread selection is small rustic boules again, crusty and dense (and excellent for making little cheese paninis)!

Soup is priced as follows (as always you can mix and match!): 

1 quart/$8     2 quarts/$15      3 quarts/$22     4 quarts/$28

Bread    $3.50

To order, email me: 
or Delivery/pickup will be towards the end of the week. You can also message me on Facebook! 

A variation of Tom Kha Gai I've made recently, just to give you an idea.

Chunky tomato tortellini

Thursday, February 9, 2012

It's Almost Valentine's Day and You're Going to Need Some Dessert

Since I have been out of an office job situation I've become somewhat oblivious when it comes to dates; I just rarely know the date. So when I realized that Valentine's Day was just a few days away and I hadn't planned anything to offer, I hustled to think of something special. Valentine's Day is all about desserts, right? So with that in mind, I'm making two kinds of cupcakes - 1) red velvet cupcakes with cream cheese frosting and 2) chocolate Guinness cupcakes with Irish cream frosting and a chocolate ganache center.

(Neither of these are my cupcakes/photos, but they are reasonable facsimiles!)

I'm taking orders immediately for delivery/pickup on Monday evening (2/13) or Tuesday (2/14).

6 cupcakes (mix and match) - $10
(Larger quantities are available and priced accordingly!)

Email me to order or for further information: or

Sunday, February 5, 2012

Chili! Meaty and Vegetariany!

Though we are still well above what you might think temperatures should be in February, it is going to be a little colder in the coming days. Not that I really need an excuse, but colder weather makes me think of chili! I love chili, particularly Midwestern chili, full of beans and tomatoes. I know some Texans get all heated up when they hear of their beloved dish being perverted by any vegetable/legume other than peppers, but this isn't Texas, and I like our chili just the way we do it.

My chili is meaty (featuring a combination of ground beef and a touch of pork), full of beans, in a tomato-y base. Of course, there are onions and garlic galore, sweet and hot peppers, lots of warm spices like cumin and coriander, plus my own secret ingredients (if I tell you, then you wouldn't need me, would you?). Because I care about my vegetarian friends, I shall also be making a batch of meatless chili, with essentially the same ingredients, switching out the meat for a soy-based product, and the addition of some extra vegetables.

Because they go so well with chili, I'm making corn muffins again this week!

You know the drill:

Chili is priced as follows (you can mix and match!): 

1 quart/$8     2 quarts/$15      3 quarts/$22     4 quarts/$28

Corn muffins    6/$3.50

To order, email me: or Delivery/pickup will be towards the end of the week. You can also message me on Facebook or you can text me if you have my number! 

Sunday, January 29, 2012

Two Soups!

Indecision has gotten the better of me, so I am making two completely different soups this week rather than a regular and a vegetarian version of the same soup. I'm doing this earlier in the week this time, with the intention of all orders being delivered by Friday at the very latest, so I would like to get all orders in by Tuesday night (1/31/12). You know you want some soup for lunch this week! Without any further ado...

First soup up is a minestrone style vegetable, starting with a rich beef stock and shredded beef. I will load the stock up with all kinds of vegetables (I'll get what looks best when I'm shopping), tomatoes, tiny pasta shells, and a healthy helping of beans. It's a fiber-rich soup, full of vitamins, and it's hearty and filling.

Next up is a lovely cream of mushroom, all vegetarian. A variety of mushrooms will swim in a thyme-scented vegetable broth, along with onions and garlic. This soup will be thickened with a buttery roux and finished with cream and a generous splash of sherry.

To accompany both soups, I'm making corn muffins in the sweeter, Northern style.

Soup is priced as follows (you can mix and match!): 

1 quart/$8     2 quarts/$15      3 quarts/$22

Corn muffins    6/$3.50

To order, email me: or You can message me on Facebook or you can text me if you have my number! 

Wednesday, January 25, 2012

Tiny Montgomery Kitchen

While I love making soup (something about stirring a big simmering pot full of good things), I am also available to make any of the items I've posted about earlier. This includes many different kinds of cookies (and what has become my specialty, gooey butter cookies), deep dish pizzas, baked pasta, and spinach feta pie in phyllo. These are all excellent items for Superbowl parties (hint hint!).

Please check previous blog entries for pricing and specifics if you are interested. Also, you can always email me ( or if you have a custom request.