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!