About jacky grace

I grew up in an Italian house with big meals, big flavors and big voices. My husband comes from an even bigger Greek and Armenian house with even bigger food and voices. Here in our tiny city kitchen, we adapt our family recipes for our small space without sacrificing any of the flavors, traditions or love.

Final Exam Soup

Posted on December 20, 2013 by jacky grace

I forgot what an awful experience finals week is.

Somehow, when I decided to go back to school, I only remembered, fondly and warmly, the readings, the intellectually stimulating conversations with professors and fellow students, the horizon expanding.

I completely blocked finals week out of my memory.

How anyone writes 3 25 page papers in 2 weeks is beyond me. I know I knew how to do it at one point, but I think I traded in that ability for my diploma.

To say the least, I’m a bit stressed. And when I’m stressed I tend to reach for the sweets. But I am trying to get my child like candy consumption under control. So I came up with this super healthy, super easy, super filing soup to keep me satisfied and focused on the papers I need to write.

For this soup you will need

2 carrots, chopped

3 celery stalks, chopped

1/2 a white onion, diced

2 cloves of garlic, minced

1 can of chickpeas, rinsed and drained

1 can of diced tomatoes

2 cups of chicken broth

I find anything with chicken broth to be soothing and comforting. SO broth-based soups are ideal for the stressy time of finals.

To make the soup, drizzle olive oil in a heavy-bottomed pot and toss in the carrots, celery, onion and garlic.

Let simmer until the onions are translucent and the carrots are soft. The add the chickpeas.

Stir and let simmer for 5 minutes or so. The add the can of diced tomatoes, with juices.

Let this simmer again for about 5 minutes, then add the chicken broth. If the 2 cups of broth is not enough to cover all the veggies, add some hot water.

Let the soup simmer for another 10 minutes or so.

See. You can do this.

Those final papers are no problem!

Good Old Fashioned Lasagna

Posted on December 13, 2013 by jacky grace

Oh the weather outside is frightful!

No snow as of yet, but I think a high of 25 degrees warrants the term frightful.

When it’s cold like this all I want to do is hang out in my warm kitchen and make something yummy, warming and comforting.

We started talking about some of the classic holiday episodes of shows when we were kids and the Garfield Christmas came up. Remember, John and Garfield and Odie pack up and leave the city for a good old fashioned Christmas down here on the farm? That’s the song I remember most from the show. If you don’t remember it, here it is in all it’s glory.

Anyway, where am I going with this?

When you think Garfield, what do you think of?

Yup.

Big trays of lasagna.

So that’s what’s for dinner tonight. It’s warm, it’s filling, it’s the perfect thing to curl up with, especially when you add some red wine and some Christmas music.

Lasagna is actually pretty easy to make. There are just a number of steps that make it seem like a process. But it’s relatively quick assembly and really basic ingredients.

You will need

Lasagna noodles
15 oz ricotta cheese
mozzarella
parmesan
marinara (homemade or jarred)
1 egg

You’ll notice the absence of meat. I’m not a big fan of meat in my pasta. I’d much rather have a meatball on the side. So, sorry carnivores, this is a very cheesy but meat free lasagna.

Start by bringing a big pot of water to a boil and preheating the oven to 400 degrees.

When the water’s at a boil, drop in your lasagna noodles. I do three layers of noodles in a 9×13 pan so I boil 9 noodles. If you’re using a smaller pan or you want more layers, you will have to do some noodle math. Just figure out roughly how many noodles are needed to cover your pan width wise.

While the noodles cook, combine the ricotta, one egg, some parmesan and lots of black pepper to a bowl. If you want to multiply this recipe, just use one egg for every 15 oz container of ricotta

When the noodles are ready, drain and set aside to cool.

Get your pan and cover the bottom with a layer of marinara.

Then add a layer of noodles.

Then add a layer of the ricotta mix

Followed by another layer of noodles, cheese, noodles. Top the final layer of noodles with more marinara and some shredded mozzarella.

An extra sprinkle of parmesan never hurt either.

Bake for about 30 minutes. The cheese will be bubbly and some of the edges of the pasta will be a little browned.

And you will have three glorious layers of lasagna to eat your way through

as you try and get “Good old fashioned Christmas” out of your head

Snickerdoodles

Posted on December 10, 2013 by jacky grace

It’s that time of year.

Cookie swap time!

It’s snowy and cold so it’s the perfect time to hang out in the kitchen, warmed by the stove preheating, and fill the apartment with smells of butter and sugar and cinnamon.

It’s even better when you share those cookies with friends. And, you know, when they share some with you.

These are my cookies for this holiday season.

I made them and brought them into work, because who better to experiment on than your coworkers? My coworkers in London got excited when they heard Snickerdoodle. But then they felt cheated when they learned that there was, in fact, not a snicker to be found.

This of course led to us googling the origin of Snickerdoodle. (see here)

What you really need to know is that the cookies are butter, sugar, cinnamon goodness. Do I have your attention?

For this recipe you will need:

2 3/4 cups flour
2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, room temperature
1 1/2 cups sugar
2 eggs
cinnamon
sugar

Preheat the oven to 350. In a large bowl, combine butter and sugar until fluffy.

I forgot to take a picture so moving to the next step.

Add the eggs, flour, baking powder and salt and mix until combined.

Set yourself up with a little assembly line. Bowl with dough, small bowl with cinnamon and sugar mix, cookie sheet.

Roll the dough into one inch balls, dunk each dough in the cinnamon and sugar and rolling it around until totally covered.

Continue until all the dough is rolled.

Bake for about 12-15 minutes. I got about 30 cookies out of this recipe.

If you’re doing a cookie swap, a great way to transport the cookies is in these cute little mason jars. A stack of them on a plate is great too.

Sausage and Peppers

Posted on December 5, 2013 by jacky grace

Every good Italian knows where to go to get a good sausage and pepper sandwich.

The boardwalk at the Jersey Shore, the Feast of San Genaro, and your grandma’s kitchen.

Because if you’re a really good Italian, your grandma or your mom makes the best sausage and pepper sandwich! How dare you even think of comparing something from the boardwalk to hers!

And you know what, it’s easy enough to do at home that you should be making a big ‘ol pot and having your friends over.

This recipe is enough for 4 sandwiches. Multiply as necessary.

You will need

1 large white onion, sliced
4 bell peppers, chopped (I used green and yellow but use what you prefer)
2 links hot Italian sausage
2 links sweet Italian sausage
Olive Oil
Italian bread
Provolone cheese

Get out the big pot and drizzle in some olive oil. Toss in the onions and peppers.

Let these cook over medium until the onions start to brown and the peppers are soft (about 20 minutes)

Cut your sausage up into small one-inch or so bite-sized pieces. It’s easier to build a sandwich when the pieces are smaller. When the onions and peppers are cooked, toss in the sausage.

You want to nestle the sausage in amongst the peppers and onions so that the sausage can get browned by the bottom of the pain and pick up all the brown bits the onions left behind.

I use a blend of sweet and hot sausage because I like the depth of flavor. All hot is too hot for me and all sweet is just a little boring. Both is just right! Says Goldilocks.

You want to turn the sausage occasionally so it cooks on all sides. It takes about 20 minutes to get it all browned and cooked through. During that time, the onions and peppers melt into the sausage and the oil and fat from the sausage drips over the onions and peppers. Heaven.

Slice up a piece of bread. Pile high with sausage and onions and peppers.

Top with a piece of provolone for some extra indulgence.

Roasted Red Pepper Sauce

Posted on December 4, 2013 by jacky grace

Whew.

Between Thanksgiving, and rebuilding my site and trying to remember how to be a good student and write final papers, I’ve been far from the kitchen lately.

But I’m back.

And ready to start whipping up delicious meals for me and the fiance AND I have all my cookie tins ready for Christmas-bake-a-thon.

But first, let’s start off with an easy and delicious sauce for some pasta. This fabulous recipe comes to you from the Pioneer Woman. I was stumped what to make, and this was on her show. I love pasta, but I was getting a little bored with my usual gravy, pesto or alfredo repertoire. This spices things up a bit.

For this sauce you will need:

1 jar of roasted red peppers, drained
1/2 a white onion, chopped
2 cloves of garlic, chopped
olive oil
heavy cream

Start by drizzling olive oil in a skillet and tossing in the onions and garlic.

When the onions are translucent, add in the roasted red peppers.

Let this mixture cook for about 10 minutes or so, stirring so you don’t burn the garlic.

When the onions are soft and the peppers are warm, transfer the mixture to a blender. Add a couple of tablespoons of heavy cream.

Give the sauce a buzz until it is creamy and smooth.

You can pop this in the fridge for dinner the next night, or you can boil up some pasta, drain the pasta, put the pasta back in the pot and douse it in the sauce, as I did below.

Top with parmesan cheese and you have a delicious new way to enjoy your pasta!

Split Pea Soup

Posted on November 25, 2013 by jacky grace

When the temperature hits 19 degrees, it’s soup weather.

Actually, it’s soup weather once it drops below 45.

And actually, when the temperature hits 19 degrees, it’s call out sick and wrap up in blankets weather. Or as my co-worker in London calls it, a duvet day.

Split pea soup has such a warming quality to it. I think it’s the thickness of the soup combined with the earthy smell of thyme.

This is an incredibly easy recipe, and one that’s easy to keep the ingredients on hand should the mood, or a cold front, strike.

You will need

2 cups split peas
2 carrots
4 ribs of celery
1 small white onion
olive oil
salt
pepper
thyme
water

In a heavy pot, pour four cups of water, 2 cups of split peas and a few sprigs of thyme. Bring to a boil and then lower to a simmer and let cook, covered, for about 30 minutes. You want the split peas to soften, but not dissolve.

Add the chopped carrots, celery, onion and a drizzle of olive oil. Bring the soup back to a boil, and the reduce to a simmer again, letting cook for about 15 minutes, until the vegetables have softened. Season with salt and pepper.

Remove the thyme and, using a blender or immersion blender, puree the soup.

Get out the fuzzy slippers and the flannels and watch the wind blow while you are safely warm and happy and full.

Garlic Parmesan Mashed Potatoes

Posted on November 21, 2013 by jacky grace

With Thanksgiving coming up I’m trying out some recipes.

This fast and easy little mashed potatoes recipe was definitely a winner in our house,

You will need potatoes (I used the little red ones because I love leaving the skin on. 1. I like the taste and the texture 2. I like that I don’t have to peel potatoes), garlic, parmesan cheese, heavy cream (or milk or half and half)

You can leave out the parmesan if you like. And the garlic too if you want to go traditional. This would work with some chives and lots of black pepper, or some bacon and cheddar cheese. Go wild.

Start by placing the potatoes in a pot and filling with water. Then bring the water to a boil. This is really the only key thing in making mashed potatoes. ALWAYS start with the potatoes in cold water.

Let the potatoes boil for about 15-20 minutes, until they are tender and easily pierced with a fork.

Drain the potatoes and pour them back into the pot.

Roll up your sleeves and break out that masher! Add in the heavy cream a tablespoon at a time until you get the consistency you want. I like mine on the thicker side so I go light on the crea.

Toss in your garlic and parmesan (or your add ins of choice)

Give it a good mix, and voila!

Mashed potatoes for your turkey.

But these are so easy, you can make ’em any night of the week!

Pumpkin Bread

Posted on November 20, 2013 by jacky grace

Bread is my weakness.

In the fall, pumpkin is my kryptonite.

Combine the two and I am utterly defenseless.

I found this recipe perusing the blogosphere. I landed on My Baking Addiction’s site and was instantly smitten with this recipe. Her original is here. I made one slight tweak to the amount of sugar in mine. Also, instead of making two loaf pans of pumpkin bread, I made one 9×9 pan of pumpkin bread. The Itty Bitty City Kitchen does not have room in cupboards for two loaf pans.

But that goes to show you, baking isn’t something that needs to be 100% precise. You can play a bit. Adjust the sugar if you don’t like things too sweet. Or add in some mix-ins to a plain recipe. My future mother-in-law said that this would be great with walnuts mixed in. I bet chocolate chips could make this more dessert like for the chocoholics.

Oh. Also. This recipe is awesome because it’s simple. My fiance even made it all by himself. I wasn’t there, but I hear it was a highly entertaining experience. Though I can’t say his mom’s kitchen will ever be the same.

For the pumpkin bread you will need

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 teaspoons pure vanilla extract
2 cups sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon allspice

Preheat the oven to 350 and grease your pan(s).

In a large bowl or in a food processor (if you want to cheat, sorry meme, I was in a rush!) mix the pumpkin, oil, water, eggs, vanilla and sugar.

In another bowl, mix flour, baking soda, salt, cinnamon, allspice and ground ginger.

Add the pumpkin mix to the dry ingredients and stir really well to combine.

Pour the batter into your greased pan(s)

Bake at 350 for about an hour.

Enjoy the smells of pumpkin and cinnamon filling your kitchen.

Allow to cool slightly (I say slightly because I’m impatient and I’m sure you are too. Or if you’re not, I’m going to pretend that you are so I don’t feel alone), slice and enjoy with a spicy chai latte or some good strong coffee.

Ravioli in Cream Sauce

Posted on November 19, 2013 by jacky grace

If you are on a diet, avert your eyes.

Anything that contains those three ingredients is going to be amazingly delicious and amazingly bad for you. But, it’s the holiday season. So I think it’s okay to indulge a little.

Or a lot.

When I was a kid and mom asked me what I wanted for my birthday dinner, I invariably requested tortellinis in the white sauce. As a child, that white sauce was magic. It was creamy and yummy and delicious.

As an adult, I still think it’s magic. But now, I know the magic words.

Butter, heavy cream and parmesan cheese.

This is a great quick sauce for those nights when you could use something fast, warm, comforting, and slightly naughty.

So, unleash your inner bad girl!

Start by melting a couple tablespoons of butter in pan.

Butter melting into a pool. Is there anything more decadent that could happen in a kitchen?

When the butter’s melted add in a couple of tablespoons of heavy cream and stir.

Lower the heat and add a big handful of parmesan cheese and give the pepper mill a few big turns.

Stir. I love the way a white sauce looks spotted with black pepper.

As a child I loved this over tortellini. I’m using ravioli tonight, because that’s what I have. If you let the sauce thicken a touch more, this would be great over spaghetti, too.

It’s good to be bad, no?

Mexican Chili

Posted on November 18, 2013 by jacky grace

I just told you about the smells of meme’s kitchen.

So I bet you were expecting some hummus or tzatziki, or at the very least, some couscous or rice pilaf.

But, instead, I’m giving you something decidedly un-mediterranean, un-French, and un-meme.

But something that I hope you will nonetheless find yummy.

It’s unseasonably warm here in New York today. Spring seems to be in the air. Though I know Thanksgiving is around the corner.

But I’m cooking to today’s weather rather than to the fall season. And warm days always has me thinking of spicy Mexican and refreshing beers.

I think it’s the perfect Monday Night Football combo. And a darn good Meatless Monday option.

So.

You will need

1/2 a white onion, chopped
2 green bell peppers, chopped
1 can black beans, rinsed and drained
1 can of corn, drained
1 jar of salsa
toppings such as avocado, cheese, Greek yogurt and lime

In a large pot, drizzle olive oil and sautee the onion.

When the onions are translucent, add the peppers and the black beans. Let these cook together for about ten minutes, or until the peppers soften.

Next, add the corn and give the pot a big stir. Let the corn warm for a few minutes.

Add in the jar of salsa. If you like things spicier, go for medium or hot salsa. If you want to keep it on the tamer side, go for mild. Let the veggies bubble together for about 10 minutes or so.

Serve up big bowls and top with avocado slices, Greek yogurt and a sprinkling of cheese.

Crack a beer and watch the Patriots take on the Panthers.

Itty Bitty City Kitchen

tiny kitchen, BIG CULINARY ASPIRATIONS

Author Archives: jacky grace

About jacky grace

Final Exam Soup

Good Old Fashioned Lasagna

Sausage and Peppers

Roasted Red Pepper Sauce

Split Pea Soup

Garlic Parmesan Mashed Potatoes

Pumpkin Bread

Ravioli in Cream Sauce

Mexican Chili