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.

Pasta Primavera with Pesto

Posted on April 7, 2015 by jacky grace

Is there any dish that says spring more than Pasta Primavera?

I mean, it screams Spring!

Fresh vegetables tossed in pasta, lightly seasoned, after months of heavy starchy foods. Vibrant greens burst in the bowl…

Plus, you know, primavera means spring in Italian.

For primavera, you can use whatever fresh, springy vegetables you wish, which is one of the beauties of this dish. Tailor it to your tastes and to what looks the best when you go to the farmer’s market.

The basil smelled utterly delicious, so I decided to make a pesto to top my pasta, sauteed asparagus and mushroom concoction.

Pesto is super simple to make. See my recipe here, use your favorite recipe, or use store bought.

I’m going to make this dish in one pot, so bonus points for less dishes to do.

Start with a frying pan with high sides- mine’s about 4-5 inches high.

Drizzle some olive oil and add sliced mushrooms and asparagus spears that have been cut into one inch chunks.

Cook over medium heat for about 10 minutes, until mushrooms are browned and asparagus is softened. Season with salt and pepper.

Dump the mixture into a bowl, and place off to the side for a bit. Fill that same pan with water, about 2 inches high and bring to boil. The water will pick up the bits of asparagus and mushrooms and infuse the pasta with the flavors.

When the water is boiling, dump in your pasta. Use whatever shape you like, as long as it is one of the shapes with lots of nooks and crannies for pesto to fall in. Farfalle are great, penne rigate (that means with ridges, not the smooth ones). I used Campanelle, which means little bells (which is what the pasta looks like).

When the pasta is cooked, drain and then pour back in the pot. Add the pesto and mix well.

Add the asparagus and mushrooms and mix again.

Serve up in bowls and top with parmesan.

This makes great leftovers and can be eaten warm or cold. Would love to find this in my lunchbox or picnic basket!

Fatteh

Posted on April 3, 2015 by jacky grace

When we were in Paris last year, a former co-worker of mine said you must go to this Lebanese restaurant down the street. It has the best Lebanese food outside of going to a Lebanese house for home cooked meals.

Now, we’re from New York, where you can really get the best of any cuisine you want at any time of day. So we were a bit skeptical.

Of our 4 nights in Paris, we ate at this restaurant 2 of them (1 night we ate with my husband’s family and the remaining night we ate steak frites at a cafe, because, you know, Paris.)

The dish we absolutely fell in love with (and ate both nights) was Fatteh.

Fatteh originated in the Middle East and consists of toasted pita bread or flatbread as the foundation for other ingredients such as lamb, yogurt, vegetables and chickpeas.

The fatteh we had was composed of toasted pita, roasted eggplants, toasted pine nuts and chickpeas and hot yogurt. I can’t explain how warm and comforting and unctuous this dish was. Especially on a rainy winter evening in Paris.

So last night I was feeling nostalgic and I decided to try and recreate the dish. Sort of

I left out the eggplant because I’m assuming they used the wood fire oven to get it to be so roasted and charred and delicious. And I haven’t figured how to recreate that at home. Yet.

So for this you will need

1 7oz container full fat Greek yogurt
1 tbsp tahini
juice of 1 lemon
salt
handful of pine nuts
1 can chickpeas, rinsed and drained
2 cloves of garlic, minced
Toasted pita or vegetables for dipping

So I built mine as more of a dip, but when we got it in the restaurant the warm yogurt was in the center of the pita bread, with enough edge on the pita bread uncovered by the yogurt for grabbing and eating.

Improvisation at work here.

Start by preheating your oven to 350 (to toast the pita bread)

Meanwhile, toss a handful of pine nuts in a dry skillet and heat on low heat to toast.

After 5 minutes or so, add your rinsed and drained chickpeas and minced garlic and continue to cook on low to medium heat.

While the chickpeas warm, toss your pita bread in the oven, then in a bowl, mix together the yogurt, tahini, lemon juice and salt (to taste).

Add a tablespoon or two of hot water to thin the mixture a bit and to warm it.

Add the toasted pine nut, chickpea and garlic mixture to the now warm garlic.

Serve with pita and/or vegetables (I used cucumber).

Dig in with a warm, crispy triangle of pita.

Easy Asparagus Soup

Posted on March 31, 2015 by jacky grace

Is there anything more Springy than Asparagus?

Okay, I mean, sunny days, warm breezes, and the return of sandal season are way more springy, but since we don’t have any of those things here in New York, asparagus is the springiest thing around.

I know what you’re thinking. Soup is decidedly not Springy, right? Well for those out there in the Northeast whose spring means chilly nights, this is a great way to use a newly in season vegetable yet still get the warm and satisfying dinner you need

Plus, with Easter coming up, this is an easy vegetarian option for Good Friday or Holy Week.

The ingredients:

half a white onion, diced
two cloves of garlic, diced
1 pound of asparagus, chopped
1 32 oz container of vegetable broth (or chicken if vegetarian is not a concern)
1 bag of spinach
olive oil
salt
pepper

Start by sauteeing the onions in olive oil.

While they cook down, chop up your asparagus spears into one inch pieces and dice your garlic cloves.

Once the onions are translucent, add your asparagus to the pot and your diced garlic. Season with salt and pepper and let these cook for about 15 minutes, until everything is tender.

Pour in the chicken broth

The add the spinach.

It always seems like you added way too much spinach, but then it wilts down to this

Once the spinach has wilted, grab your immersion blender (or let the mixture cool some and pop it in a blender of food processor) and blend until smooth.

The grass may still be bare, but this soup is a lovely vibrant green that will chase away those winter grays.

Bacon, Vegetable, Cheese Bowl

Posted on February 20, 2015 by jacky grace

Remember that veggie hash I made with the zucchini and squash a potato?

Well, I still have some of it leftover, so I decided to add a few more things to it to make those leftovers seem like a completely different meal.

First, some bacon, cut into small pieces and fried.

Next, some gorgeous cherry tomatoes, halved.

And tossed in with the bacon.

When the tomatoes start to burst, toss in the leftover potato, squash zucchini mix and let those warm through.

Top with some chopped scallions and let cook for a minute or so.

Spoon out into a bowl and top with some shredded cheese. I used pepper jack for a kick, but use whatever is on hand.

This makes a great quick and easy lunch or a lazy dinner. Heck, add a fried egg on top and you have a very hearty brunch to take you through a busy day.

Veggie Hash with Poached Eggs

Posted on February 18, 2015 by jacky grace

Is there anything more delicious than a golden runny yolk?

How about that golden yolk running over perfectly sauteed vegetables?

Did I sell you yet?

No? Okay how about runny yolk, sauteed vegetables and a delicious, nutritious dinner in under 20 minutes?

Bingo. I knew that’d get you.

This dish is a great way to use whatever vegetables you have in your fridge. I used a potato, a yellow squash and a zucchini. Just drizzle some olive oil in a pan and toss in the vegetable that will take the longest to cook first.

For me, that was the potato.

I let it go for about 10 minutes. stirring occasionally.

Then added my squash and zucchini

and seasoned with salt and pepper

Next up is poaching the egg.

You can fry your egg, but I wanted to try and conquer poaching.

Bring a pot of water to a gentle boil.

Carefully crack your egg in a bowl.

Using a spoon, start stirring the water to create a whirlpool, then drop in your egg. Repeat for as many eggs as you want.

I couldn’t drop in the egg and take a picture at the same time. This is where an assistant would be fabulous.

The egg takes a minute or two to cook.

When the egg is ready, scoop your veggies onto a plate and top with your eggs.

Run your fork through the egg and let the luscious yolk flow.

Simple. Classic. Chili

Posted on February 5, 2015 by jacky grace

I’ve made a number of veggie chilis before, which are delicious and a bit on the healthier side.

But when it comes to the chili you are going to eat while watching the big game, it’s gotta be beef and beans. Nothing fancy. Nothing frilly.

This chili recipe is actually brought to you by my wonderful husband, who is now the chili master in our kitchen.

You will need:

1 white onion, finely diced
1 pound ground beef
16 oz tomato sauce
8oz can of red kidney beans, rinsed and drained
8oz can of pinto beans, rinsed and drained
chili powder
salt
pepper
vegetable oil

Drizzle some veggie oil in the bottom of a sturdy pot and toss in your onion. Let them cook until just translucent.

Then add in your ground beef and season with salt and pepper.

And cook until browned.

Then add in your tomato sauce and the chili powder, to your taste preference.

And your beans.

Lower the heat to medium-low and let this bubble way for as long as you please, stirring occasionally.

Dish up in a bowl and top with cheese or whatever fixin’s you prefer.

Tater Tots!

Posted on February 4, 2015 by jacky grace

Yup. Tater Tots!

I’m not joking.

I made them in our tiny kitchen, and they were super easy!

For some reason, I assumed that tater tots would be a complicated endeavor involving multiple ingredients.

But, like most of the best things in life, they are incredibly simple.

And they only take 4 ingredients.

Baked potatoes
1 tbs flour
1 tsp salt.
Vegetable oil for frying

I made these for the Super Bowl, and man did they make great Game Day snacks!

I used 2 potatoes and got about 40 tots.

Start by preheating your oven to 400 and then baking potatoes as you would for ordinary baked potatoes. Leave yourself enough time for them to cool completely before making the tots.

Peel the potatoes (why you want them to be completely cooled) and use a box grater to shred them.

Place shredded potatoes in bowl.

Add flour and salt and then mix.

When mixed, it’s time to form the tots.

I tried my hands first.

But after 2 or 3 tots, my hands were a sticky potatoey mess.

So I pulled out two teaspoons and used those to form my tots.

Line up the tots on a plate as you make them.

Now it’s time to get the oil ready. You want a sturdy pot with fairly high sides. Pour in enough for there to be 1 inch of oil on the bottom. Heat over mediu. The oil is hot and ready when you still a wooden spoon in and bubbles for around it. (Or, you can use a thermometer and check for 350, but this lil kitchen doesn’t have room for all those fancy tools).

When the oil is hot, carefully drop in a few tots. Don’t overcrowd the pan. Also, don’t walk away. They go fast. About 2 minutes per side.

When golden brown, pull out the tots and place them on a paper towel-lined dish.

Get your favorite dipping sauce and enjoy your tots on the couch, in your sweats, with the game on.

Buffalo Chicken Blue Cheese Nachos

Posted on January 14, 2015 by jacky grace

We’re getting into the Superbowl countdown!

We’re down to 4 teams, people, and though Superbowl Sunday is the big game day, this upcoming weekend promises two huge games from 4 incredible teams and 3 awesome quarterbacks (I’ll leave it up to you to guess which QB I don’t include).

These intense playoff games deserve game day food just as much as the big game does.

Thinking about game day favorites, I kept coming to nachos and buffalo chicken wings.

Why not bring the two together???

So, I bring you super easy, super delicious buffalo chicken blue cheese nachos.

What says game day food more than buffalo and blue cheese?

Really easy recipe, that keeps you out of the kitchen and on the couch with your friends cheering on your team.

You will need:

Pita bread (these are hefty nachos and tortilla chips just aren’t going to hold up)
a rotisserie chicken, shredded
your favorite buffalo sauce
blue cheese
1/4 cup milk

Get started by preheating the oven to 350.

Cut your pita bread rounds into quarters and lay them out on a foil-lined cookie sheet. Drizzle with olive oil, salt and pepper and bake for about 10 minutes.

Place them in a 9×13 baking dish when they’re crispy and warm.

Meanwhile, take your shredded chicken and your buffalo sauce and mix them in a bowl.

Pile the buffalo chicken high on top of your pita nachos.

Now, in a small saucepan, pour in the milk and as much crumbled blue cheese as you like (reserving some to top this off with).

Heat over low heat, stirring, until the blue cheese melts.

Take this beautiful blue cheese sauce

And pour it over your nachos. Pop in the 350 oven for 10 minutes, just to warm everything up.

Sprinkle with some more blue cheese. Because, you know, why not?

Your favorite bar food has just been taken to a whole new level.

Jalapeno Poppers

Posted on January 10, 2015 by jacky grace

The holidays can be hectic. So many people to see, so many presents to wrap, so many places to go.

But once the holidays are over, there comes that wonderful time when it’s too cold to go out and, besides, why go out when the game’s on?

When it’s football Sunday, you need something cheesy, warm and a little spicy to munch on while your team charges to the end zone.

Jalapeno poppers are a bar food favorite. The breaded and fried crust, the spicy pepper, the cool and creamy cream cheese. It’s the layers and the different notes that make poppers so craveable. Plus, they accompany a beer nicely.

Frying is messy. And it’s not the healthiest preparation. So, we’re going to simplify and healthify these poppers by baking them.

For this dish you will need:

Jalapenos, halved and seeded
8 oz package of cream cheese at room temp.
A cup of mexican cheese

Start by preheating the oven to 350 and covering a cookie sheet with aluminum foil.

Half and seed your jalapenos.

In a bowl, combine the cream cheese and the cheese.

Take your mixture

And, with a tablespoon, fill each jalapeno half

Until they are all filled and lined up on your cookie sheet.

Bake for about 20 minutes.

And there you have a somewhat healthier version of your favorite bar snack for your game day.

Pulled BBQ Chicken Sandwiches

Posted on December 9, 2014 by jacky grace

I so totally left you guys hanging there!

In my last post, I promised you 2 recipes from 1 store bought rotisserie chicken. I gave you the soup and then, poof, I vanished.

Sorry about that, guys!

I promise you it was worth the wait!

I mean, look at that glorious pile of barbecue chicken and side of sweet potato fries!

This recipe is super easy, and super perfect for a cold, rainy day. So if you’re in the Northeast and getting hit by winter storm Damon, get ready for a cozy dinner to curl up with.

Okay, remember the chicken hubs shredded?

Well, it is the star of today’s show.

Get the show started by slicing a medium white onion and dropping it into a skillet with a drizzle of olive oil. Cook until softened.

In the meantime, pour some store bought cole slaw mix (it’s with the salad stuff – a bag of shredded cabbage and carrots) into a bowl and add a splash of apple cider vinegar. Pop in the fridge to chill. The cabbage provides a nice refreshing crispness, and the apple cider vinegar cuts through the fatty richness of the barbecue chicken.

When the onions are nice and browned, toss in your chicken. A few handfuls, depending on how many sandwiches you’re making.

Give it a big stir and let the chicken and onions cook together for 5-10 minutes.

Next, add a few tablespoons of your favorite barbecue sauce and stir.

Let this cook together for another 5 minutes or so.

Then, assemble your sandwich!

Pile high with chicken, coleslaw and some avocado slices.

Add some extra barbecue sauce if you like things saucy ; ).

Lid on and enjoy!

Itty Bitty City Kitchen

tiny kitchen, BIG CULINARY ASPIRATIONS

Author Archives: jacky grace