A kitchen that measures up

A major hiatus has occurred here in the blog world. Sincere apologies, fans. The creator of "The 20" Kitchen has been experiencing some big revelations. First, trying to decide on what the best way to approach a location-based name change, and then deciding whether or not to talk about work on the blog.

Well, let's start with the name change. Honestly, a name change would do us in here at the 20 inch kitchen. So, we go back to the start, and we analyze the theme of the blog. Ah! Making do with not a lot of resources or counter space. Well, the story is much of the same.

The kitchen here is 26" of counter space, divided in half by the sink. There is more cabinet space here, but not much. There is a pantry cupboard opposite the sink.

It's good to have a new place from which to blog.

I sell Aidells Gourmet Sausage and manage a team in Iowa and Illinois. I drive 1,000 miles on average a week, and I spend a lot of time in my car. I enjoy what I do. I have only just now come upon the realization that what I do is exactly what I think my life is all about: Helping people to eat healthier. Our sausage is half the fat of beef or pork, no fillers or binders, no MSG, our links are gluten free, and some meatball varieties (except the Teriyaki and Pineapple) are Gluten free, as well.

My favorite part comes next: we're looking at anti-biotic free animals, and we source from farmers who practice responsible animal husbandry.

I have a great joy when I take to the wheel for work. I get to talk to stores about our items, and these people are becoming close associates. I really enjoy the discussions I have with them.

This is the next step, to maintain steady employment, and to keep building my business. I won't say much more about the job, except that you'll see our very own demonstrators out in the stores and talking to customers about what we have to offer. I am excited for the future!

Cheers, from the 20" Kitchen

Wow, A Delicious Surprise

Put this through your food processer shredding blade:

2 pounds new potatoes: Yukon Gold and Baby Reds.

One Monster sized Zucchini

1-2 small onions

A head of Garlic

A pint of grape tomatoes

One strip of bacon slightly cooked

About 6 ounces of two types of cheese (farmer and sharp cheddar are good)

Then, mix it all together and add in 1 cup chopped cilantro leaves

Special spice blend, equal parts of everything, probably amounts to 1 1/2 tablespoons:

Garlic powder, Onion Powder, Chili Powder, Cumin, Turmeric, and a dash of cinnamon, what the heck, why not?

Lay 3-4 strips of bacon across the top, reserving some of the previously chopped cheese, and sprinkle that over the bacon.

Now, bake at 400 degrees, and wait an hour or so.

What do you have? A really unique dish. It's a great combination of textures and tastes, the zucchini imparts a crunchy and fresh flavor, the potatoes ground the dish, and the tomatoes come along and put some zing on your tastebuds. The bacon balances the green taste, and the cilantro hits yet another taste bud. The spices keep the potatoes from boring you. The bacon speaks for itself.

The top gets really brown. Maybe you wait until a half an hour and then add the bacon. I put it all together and didn't think much of it.

A truly delicious surprise.

It's time to eat!!!

This is the phrase where you start to salivate, your mouth has watered all day, as you find yourself in your chair on the left of your father, your brother across from you and your sister with her nose in a textbook.

I was always the last one at the table, always. I think I stared down my milk glass until it emptied somehow, a little on the floor, a small saucer for the cat. I never cared much for milk, I love it now, but I'm not a gallon-a-day like an old boss of mine. I could always count on having some at the radio station if I was really in need.

I eat slowly. But, tonight, I gorged myself. I was totally nuts for the food I had prepared. New kitchen gadgets are always a major thrill- I used my "Sharper Image" salad spinner (and mandolin slicer combo) to spin out the baby red lettuce leaves.

I cooked up the spinach penne pasta in a big red kettle-- also new, but from the consignment shop, so, previously loved.

I sliced up a red onion, and I put it in the salad, with a few pepperoncini's for zesty taste and color. I was very much craving the green of the meal, the asparagus was from frozen, and roasted in the oven at 350 degrees, topped with that old balsamic I just about finished off tonight, with onions, mushrooms, ginger, and olive oil. These were, fantastic!

The pasta was cooked perfectly, the knowledge gained from reading other online blogs, add in your pasta when your water is actually boiling, make sure you have a lot of salt in the water-- 1/2 tsp is not enough, I hear it needs to be salty like the sea. check your pasta with your spoon.  You can feel in the water the way it moves, if it is ready for you. You have to immediately take if off the heat, and throw it in the colander in the sink. My next gadget is one of those strainers which spans the sink. Run the coldest water over it. I did cook with reverse osmosis water, I am sensitive to chlorine in tap water.

Then, I put the pasta back into the pan, tossed over some marinara, and sliced in the cooked sausage that I sell in my job everyday. It is amazing. I threw in some parmesan cheese for effect.

Fantastic. What a return to the kitchen!

Time for Pho Fun!

This was the best thing I could do with a bag of spinach and a sleeve of sliced roast beef that I had to use up. I was super happy to add "Chili Oil" to my pantry, and to use some Lime. I love Basil, and rice noodles are so versatile, this recipe was simple, and inexpensive, and on top of it all, DELICIOUS!

My modification was to use "Better than Boullion" Vegetable base from a jar. I used 1 1/2 Tbsp for this recipe. The Boullion has a nice flavor. I added some minced garlic from a jar while cooking the broth. It was a superb afternoon treat!

http://mobilelink.womansday.com/Recipes/Vietnamese-Beef-Soup

Vietnamese Beef SoupFrom Woman's Day
November 14, 2006

Create your own slurp-worthy pho at home by boiling rice noodles in beef broth with spinach and basil leaves and topping the mix with deli roast beef, scallions and a drizzle of chili garlic sauce.

Active Time: 5 minutesTotal Time: 15 minutesRecipe Ingredients

4 cans (14.5 oz each) beef broth

6 oz rice noodles

1 bag (5 oz) baby spinach

1 cup fresh basil leaves

16 thin slices (8 oz) deli roast beef, torn in strips

1 scallion, sliced diagonally in 1/4-in. pieces

2 tsp chili garlic sauce or chili oil

4 lime wedges

Recipe Preparation

1.Put broth in a large pot. Cover and bring to a boil over high heat. Add the noodles, reduce heat to medium-high and boil gently, uncovered, stirring occasionally, 6 to 8 minutes or until noodles are tender, stirring in the spinach and basil leaves for the last minute of cooking time.



2. Divide beef among 4 serving bowls. Ladle soup over the beef, sprinkle with scallions and drizzle with chili garlic sauce (careful, it’s spicy). Serve with lime wedges to squeeze on the soup

Apples

Gather ingredients

It's always a pleasure for me to go grocery shopping. I take my time, reading labels and trying to translate what manufacturers are trying to tell me. I didn't get too far with label reading on this trip. I read through zero labels this time, and I spent all of my time and all of my money in the produce aisle. I dropped about 40 bucks on my gathering of goods. I splurged on fresh blueberries (delectable!) and Raspberries (sweet!), and I enjoyed my colorful array.

The trick is, having things on hand. Then, using them! I biked to the co-op. It was also convenient to drop by the bike shop on my other bike for a tire repair, two at once! That's the beauty of my five dollar Schwinn!

Fresh.





The nice thing about this house, there is very good light for most of the day!



Stew

1)Boil 4# Beef Soup Bones on low heat (#1 if you're on a electric stove) for two days with 2 Tbsp Apple Cider Vinegar
2)Remove bones and freeze for the next dog you meet, and when that happens, stuff peanut butter in that bone for your entertainment pleasure (cheap thrills!)

3)Add a whole bunch of vegetables, and spices.

2 Garnet Yams, 5-6 baby Red Potatoes 1 Sweet Potato, 5-6 Large Carrots...or more,

2 Heads of Garlic, Three or four Twigs of fresh Rosemary, Half a spice tube (3-4 tbsp) dried minced onions,

Two whole onions, Mushrooms--- dried are chopped into attractive pieces, and fresh are chopped into quarter sized chunks. 3-4 Tbsp Chunky Sea Salt,  2 Tbsp Thyme, and anything else you can find. Fill that sucker full of veggies, and lots of them!

Cook another 8 hours, on very low, maybe turn up a notch or two for an hour or so. You need to preserve the low heat for the benefits of the elements drawn from the ligaments. This is a "Ligament stew". I suggest draining out some plain broth to turn into ice cubes for your animals to drink.

Enjoy with bread!