Small Kitchen, Big Taste

Recipes from Chef Leander

Chef Leander

Honeydew Agua Fresca (no added sugar)

by Chef Leander

Finally, a plant-based, no-sugar-added Agua Fresca.  Honeydew melon for fruitiness, cucumber for freshness, and lime for a citrus kick!

And only 20 calories per serving!!

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Honeydew Agua Fresca (no added sugar)

from Chef Leander. To your health!
This Agua Fresca is a traditional fruit punch with no added sugar! Blend honeydew melon with cucumber for freshness and lime juice for zing!
NOTE:  This video is a duplicate of the Simple Honeydew-Infused Water video also published this month.  The technique is the same, but the recipe proportions are different.
Print Recipe Add to Favorites
Prep Time 15 minutes
Total Time 15 minutes
Servings 16 10 oz (300 ml) servings

Equipment

Ingredients
 
 

  • 3 lbs honeydew melon cubes
  • 3 inches cucumber
  • 2 limes, juiced
  • 4 cups water
  • water and ice for serving

Garnishes

  • mint leaves
  • ½ cucumber sliced thinly
  • 16 lime wedges

Instructions
 

Make the concentrate:

  • Peel the honeydew, remove the seeds, and cut the honeydew into medium cubes. Put the honeydew into a large blender. Add the cucumber and the lime juice. Blend at high speed for 1 minute (or long enough to do 10 pushups or 10 jumping jacks).
  • Suspend a nut mlk bag over your largest pot. Pour the blended mixture into the bag, and let it drip through for 10 minutes. Use your hands to squeeze the remaining liquid through the bag.
  • Pour the concentrate into a ½ gallon (2 litre) pitcher and refrigerate.

To serve the Agua Fresca:

  • Put 1/2 cup (120 ml) in a large glass. Add 3/4 cup (180 ml) water. Fill the glass with ice, and stir.

Optional Garnishes:

  • thin slices of cucumber, a sprig of mint, a wedge of lime.
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Nutrition

Nutrition Facts
Honeydew Agua Fresca (no added sugar)
Serving Size
 
120 ml
Amount per Serving
Calories
19.86
% Daily Value*
Fat
 
0.09
g
0
%
Saturated Fat
 
0.02
g
0
%
Polyunsaturated Fat
 
0.03
g
Monounsaturated Fat
 
0.01
g
Sodium
 
9.5
mg
0
%
Potassium
 
117.11
mg
3
%
Carbohydrates
 
5.36
g
2
%
Fiber
 
0.74
g
3
%
Sugar
 
3.74
g
4
%
Protein
 
0.35
g
1
%
Vitamin A
 
31.4
IU
1
%
Vitamin C
 
11.65
mg
14
%
Calcium
 
8.48
mg
1
%
Iron
 
0.16
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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NOTICE: Small Kitchen BIG TASTE is an Amazon Associate and, as such, we earn from your qualifying purchases. We appreciate it when you shop in our store and help us continue to develop delicious content.

Cooking School

by Chef Leander

At smallkitchenBIGTASTE.com we believe cooking should be fun and rewarding. After all, your time in the kitchen is spent making food that is delicious, nutritious and healthy and that is something of which to be proud!  Thanks for investing in your health!  To help you access the cooking techniques and tricks of the trade that will make you a kitchen wizard we are creating a library of the “how to” instructional with professional techniques and tricks to make your cooking easier, more fun, and rewarding.  Check back often.  We will add new videos often.

Chef Leander

Posted Cooking School Videos

  • Knives:  How to choose, how to sharpen
  • Mandoline:  How to use a Mandoline, Video 1
  • Instant Pot: How to use an Instant Pot to cook garbanzo beans
  • Techniques: How to segment an orange

Coming soon

  • Techniques: How to peel any round fruit
  • Techniques: Kitchen scale: Improve your accuracy and your health

 

And of course, if there is something specific you would like Chef Leander to address, you are welcome to send us an email and we will post a video to answer your question.  connect@smallkitchenBIGTASTE.com

DEMO NEW RECIPES THIS WEEK

by Chef Leander

May 24, 2001

Polenta, Asparagus & Marinara (Dinner 911)

When you see “Dinner 911”, you’ll understand my moniker “Chef Leander: The 5-Minute Gourmet.”  These recipes have minimal ingredients and can easily be made when you are in a rush.  To find more of them, search Dinner 911 in the Cookbook search bar.  Watch the video as I try to “beat the clock.”

Click for the full recipe

5-Minute Cobbler

This is a delicious, nutty, gluten-free, cobbler crumble topping that will work well with whatever fruit you have available. And it can be ready to bake in less than five minutes! Get the “nice-cream” ready!

Click for the full recipe

Peanut Butter Oatmeal Energy Balls

Applesauce, peanut butter, cherries, nuts and cacao combine with gluten-free oatmeal to make the ideal energy snack.  Little vegan balls of sugar-free delights.

Click for the full recipe

Polenta, Asparagus & Marinara (Dinner 911)

by Chef Leander

When you see “Dinner 911”, you’ll understand my moniker “Chef Leander: The 5-Minute Gourmet.”  These recipes have minimal ingredients and can easily be made when you are in a rush.  To find more of them, search Dinner 911 in the Cookbook search bar.  Watch the video as I try to “beat the clock.”

Rate This Recipe!

Polenta, Asparagus & Marinara—Dinner 911

from Chef Leander. To your health!
Start with a good quality marinara. Cook up some creamy polenta and some asparagus. Plate it up nicely with a simple salad and fresh dressing and you have a restaurant-quality meal on the table in less than 15 minutes.
Print Recipe Add to Favorites
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 2 servings

Equipment

Ingredients
 
 

  • 2 oz baby spinach
  • 2 oz cherry tomatoes, about 12
  • 2 TBSP sunflower seeds

  • 2 c water
  • 1¼ c sugar-free marinara sauce (such as Newman's Own Marinara)
  • 1 tsp Italian seasoning
  • ½ c quick-cooking polenta (fine grain, if available)
  • ½ tsp salt
  • 2 TBSP vegan butter (Earth Balance)
  • 10 spears asparagus, trimmed
  • 1 recipe Lemon Salad Dressing

Instructions
 

  • This dinner comes together very quickly! For best results follow this recipe in order and you will have dinner on the table in about 15 minutes.
  • Make the salads: Put spinach on the salad plates, add tomatoes, pour on salad dressing and garnish with a sprinkle of sunflower seeds. Move the finished salads to the table.
  • Mis en place is the French phrase to describe setting out your recipe ingredients (often in an artful way) so that everything is in its place, measured, and ready for cooking.
  • Prepare the ingredients: Measure water into a medium sauce pan. Measure marinara into a glass measuring cup with a pour spout. Stir in the Italian seasoning. Measure the polenta and salt into a glass or small bowl. Portion out the butter to a small plate. Trim the woody ends off the asparagus. Pour a drizzle of olive or avocado oil in your skillet, or use water if you prefer fat-free. Lay out two serving plates on your counter. Now you are ready to cook!
  • Heat the pans and the marinara: Turn the water on to boil. Turn on the skillet to heat. Put the marinara in the microwave and turn it on to heat the sauce unattended.
  • Start the asparagus: By now the skillet is hot. Put the asparagus in the skillet to lightly char. Keep one eye on the skillet as you begin the polenta.
  • Make the polenta: When the water is at a full boil, use your whisk to stir the water as you slowly pour in the polenta. Keep stirring or the polenta will clump. When all the polenta is in the pot, turn the heat down to simmer, add the butter and keep stirring. This is also the moment to check the asparagus. It can be flipped or it may be time to turn it off. The polenta will thicken like hot oatmeal in a flash. Once the "butter" has melted, you can turn the heat off. You want the polenta to be a bit on the runny side.

Plate it up!

  • Pour a ring of marinara sauce in a large "o" on the plate. Spoon polenta into the center of the plate. Balance 5 asparagus spears atop the polenta or use only 3 spears if you want this dish to look like a $25 restaurant meal. Sprinkle with some vegan parmesan cheese for a tasty option.

Notes

CHEF'S SECRET: Cook double or triple the amount of farro and keep it in the fridge. It's great as a hot breakfast cereal, a side dish, or anywhere you want to increase the nutritional value of your meal. 
CHEF'S SECRET: Chiffonade is a fancy term for a particular way to cut leafy vegetables. The flat greens are stacked with their stems going the same direction. Once stacked, they are rolled up like a tube and sliced finely perpendicular to the stem. You're going to chop them anyway. Why not make it pretty?
Serve with: spinach salad topped with Lemon Salad Dressing
Support us at PatreonPatreon.com/chefleander

Nutrition

Nutrition Facts
Polenta, Asparagus & Marinara—Dinner 911
Amount per Serving
Calories
482.12
% Daily Value*
Fat
 
29.01
g
45
%
Saturated Fat
 
4.53
g
28
%
Trans Fat
 
0.06
g
Sodium
 
1554.38
mg
68
%
Potassium
 
899.03
mg
26
%
Carbohydrates
 
50.17
g
17
%
Fiber
 
5.49
g
23
%
Sugar
 
12.03
g
13
%
Protein
 
9.13
g
18
%
Vitamin A
 
4240.65
IU
85
%
Vitamin C
 
28.96
mg
35
%
Calcium
 
87.18
mg
9
%
Iron
 
3.86
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.
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NOTICE: Small Kitchen BIG TASTE is an Amazon Associate and, as such, we earn from your qualifying purchases. Any item you purchase once you click on an image on our “Store” page supports Small Kitchen BIG TASTE.  We appreciate it when you shop in our store and help us continue to put out delicious content.

 

5-Minute Cobbler

by Chef Leander

This is one of the recipes that sparked my culinary career, adapted for a gluten-free, plant-based lifestyle. In graduate school,  David Wheeler taught me to make this from scratch with whatever fruit was in season (inexpensive was important. . .we were in graduate school, after all.)  It has remained a favorite go-to recipe for years.

Rate This Recipe!

5-Minute Cobbler

from Chef Leander. To your health!
This is a delicious, nutty, gluten-free, cobbler crumble topping that will work well with whatever fruit you have available. And it can be ready to bake in less than five minutes! Get the "nice-cream" ready!
Print Recipe Add to Favorites
Prep Time 5 minutes
Cook Time 30 minutes
Rest 10 minutes
Total Time 45 minutes
Servings 4 people

Equipment

Ingredients
 
 

Fruit

  • 2 ½ cups fresh or frozen marionberries
  • 1 TBSP tapioca flour
  • 1 TBSP coconut sugar (use date sugar as a sugar-free option)

Topping

  • ½ cup walnuts, crushed
  • ½ cup quick-cooking oat flour (see notes)
  • ½ cup quick-cooking oats
  • 1 TBSP coconut sugar
  • 4 TBSP vegan butter, melted

Instructions
 

  • Preheat oven to 350℉
  • Put the fruit in a medium bowl. Sprinkle on the flour and the sugar. Toss to coat. Put 1/2 cup berries in each of four 3/4 cup (180 ml) ramekins. As an alternate, you can bake this as a single dish in a 3 cup (750 ml) oven proof container.
  • Mix the crust In the now-empty bowl. Toss the walnuts, oat flour, oats and coconut sugar until well mixed. Pour in the melted butter and mix gently until the cobbler comes together and begins to form a crumble.
  • Divide the crumble topping on each ramekin of berries. Place the ramekins on the foil-lined baking sheet. Bake on the center rack of the oven.
  • Bake at 350℉ for 30 minutes on the center rack of the oven. When you see bubbles of berry juice around the edges and the crust is lightly browned, remove from oven and let cool for 10 minutes before serving. Of course, you may not have enough discipline to wait that long!!!

Notes

Summer? Too hot for the oven? This recipe is perfect for the toaster oven! Just be sure your baking dishes are oven-safe.
OAT  FLOUR: Make your own, gluten-free oat flour. Put 2 cups (180 g) gluten-free, quick-cooking rolled oats in a high-speed blender. Pulse to grind the oats into a powdery consistency. Yield is about 1-3/4 cup oat flour.
Support us at PatreonPatreon.com/chefleander

Nutrition

Nutrition Facts
5-Minute Cobbler
Amount per Serving
Calories
317.2
% Daily Value*
Fat
 
20.4
g
31
%
Saturated Fat
 
3.46
g
22
%
Trans Fat
 
0.06
g
Sodium
 
104.48
mg
5
%
Potassium
 
286.22
mg
8
%
Carbohydrates
 
31.48
g
10
%
Fiber
 
7.63
g
32
%
Sugar
 
9.13
g
10
%
Protein
 
6.24
g
12
%
Vitamin A
 
730.18
IU
15
%
Vitamin C
 
19.09
mg
23
%
Calcium
 
49.83
mg
5
%
Iron
 
1.94
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Don't miss a single recipe ! ! !Subscribe to our YouTube channel!

NOTICE: Small Kitchen BIG TASTE is an Amazon Associate and, as such, we earn from your qualifying purchases. Any item you purchase once you click on an image on our “Store” page supports Small Kitchen BIG TASTE.  We appreciate it when you shop in our store and help us continue to put out delicious content.

Peanut Butter Oatmeal Energy Balls

by Chef Leander

Applesauce, peanut butter, cherries, nuts and cacao combine with gluten-free oatmeal to make the ideal energy snack.  Little vegan balls of sugar-free delights.

Rate This Recipe!

Peanut Butter Oatmeal Energy Balls

from Chef Leander. To your health!
One taste and you would never guess these are sugar-free! Or you can add the optional TBSP of low-glycemic agave if you prefer. Either way, these power balls are big on both nutrition and taste!
Print Recipe Add to Favorites
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 cookies

Equipment

Ingredients
 
 

Dry Ingredients

  • ½ c quick-cooking rolled oats
  • ½ c quick-cooking rolled oat flour (see Notes)
  • 3 TBSP dried cherries, chopped
  • 3 TBSP hemp hearts (optional)
  • ¾ tsp baking powder
  • ½ TBSP cinnamon
  • ¼ tsp salt

Wet Ingredients

  • 1 lemon, zest and juice
  • ½ c unsweetened applesauce
  • 1 TBSP agave, optional

The good stuff!!

  • 2 TBSP cacao nibs
  • ¼ c pecans, coarsely chopped
  • ¼ c peanut butter

Instructions
 

  • Preheat the oven to 350°F. Line a large baking sheet with parchment paper, a silicone liner, or aluminum foil. Place in the oven to preheat as well.
  • CHEF'S SECRET: To chop the sticky cherries, toss them with a bit of the oat flour, and chop with a sharp knife. Help keep the cherries from sticking to the knife. This works well for all kinds of dried fruit.
  • In the bowl of your mixer: Zest the lemon. Set the rest of the lemon aside. Add the remaining dry ingredients. Stir to combine.
  • In a separate bowl: Squeeze in the juice of the zested lemon. Add the applesauce and agave and stir to combine. Mix on low until the ingredients come together.
  • Add the good stuff! Add the cacao nibs and nuts to the dough and mix lightly to distribute. Mix in the peanut butter until it is well incorporated.
  • Bake the cookies: Use a 2 TBSP scoop to form spherical cookies. Space cookies evenly on the baking sheet.
  • Bake for 18 minutes. Remove from oven, and let cool on the baking sheet for 10 minutes. Transfer to a plate to let cool completely.

Notes

OAT  FLOUR: Make your own, gluten-free oat flour. Put 2 cups (180 g) gluten-free, quick-cooking rolled oats in a high-speed blender. Pulse to grind the oats into a powdery consistency. Yield is about 1-3/4 cup oat flour.
Support us at PatreonPatreon.com/chefleander

Nutrition

Nutrition Facts
Peanut Butter Oatmeal Energy Balls
Amount per Serving
Calories
124.27
% Daily Value*
Fat
 
6.97
g
11
%
Saturated Fat
 
1.28
g
8
%
Sodium
 
100.91
mg
4
%
Potassium
 
88.72
mg
3
%
Carbohydrates
 
12.75
g
4
%
Fiber
 
2.31
g
10
%
Sugar
 
5
g
6
%
Protein
 
4.39
g
9
%
Vitamin A
 
159.62
IU
3
%
Vitamin C
 
4.91
mg
6
%
Calcium
 
36.3
mg
4
%
Iron
 
1.18
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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NOTICE: Small Kitchen BIG TASTE is an Amazon Associate and, as such, we earn from your qualifying purchases. Any item you purchase once you click on an image on our “Store” page supports Small Kitchen BIG TASTE.  We appreciate it when you shop in our store and help us continue to put out delicious content.

 

High-Protein “Fresh” Salsa

by Chef Leander

Store-bought salsa is often loaded with sugar–shop carefully for a sugar-free brand at your favorite market.  You won’t miss the taste.  It’s an easy way to be good “to your health!”

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High-Protein "Fresh" Salsa

from Chef Leander. To your health!
Start with a sugar-free salsa. Add fresh veggies and herbs, and you have "una fiesta en tu boca!" The nutritarian take adds mashed garbanzo beans to up the protein content. Let's get this party started!
Print Recipe Add to Favorites
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 10 1/3 c (80g) servings

Equipment

Ingredients
 
 

  • 16 oz jar or can of garbanzo beans (see Garbanzo Beans in an Hour)
  • 16 oz jar sugar-free salsa (such as "Newman's Own")
  • ⅓ c red onion, diced ()
  • 2 ea roma tomatoes, seeded and diced
  • ½ bunch cilantro, rough chopped

Instructions
 

  • Chop the fresh ingredients: Dice the red onion and both tomatoes. Rough chop the cilantro.
  • "Mash" the garbanzo beans with a potato masher or a mixer.
  • Add the salsa and fresh vegetables. Stir to mix thoroughly.
  • Serve with vegetables to dip or as a table condiment.

Notes

Serving Suggestions: Instead of serving this delicious salsa with tortilla chips, why not opt for a lower calorie alternative:
Traditional: carrot and celery sticks.
WOW Factor: jicama sticks, snap peas, red pepper slices, lentil flatbread.
Related Recipe: Budget Garbanzo Beans
Support us at PatreonPatreon.com/chefleander

Nutrition

Nutrition Facts
High-Protein "Fresh" Salsa
Amount per Serving
Calories
55.42
% Daily Value*
Fat
 
0.97
g
1
%
Saturated Fat
 
0.11
g
1
%
Sodium
 
446.47
mg
19
%
Potassium
 
207.02
mg
6
%
Carbohydrates
 
9.7
g
3
%
Fiber
 
2.93
g
12
%
Sugar
 
2.03
g
2
%
Protein
 
3.01
g
6
%
Vitamin A
 
280.28
IU
6
%
Vitamin C
 
1.54
mg
2
%
Calcium
 
31.27
mg
3
%
Iron
 
0.77
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Don't miss a single recipe ! ! !Subscribe to our YouTube channel!

NOTICE: Small Kitchen BIG TASTE is an Amazon Associate and, as such, we earn from your qualifying purchases. Any item you purchase once you click on an image on our “Store” page supports Small Kitchen BIG TASTE.  We appreciate it when you shop in our store and help us continue to put out delicious content.

 

Authentic Hummus — Three Ways

by Chef Leander

There is a reason hummus is sold in small packages–it costs about $10 a pound. You can easily make a pound of hummus in 10 minutes for less than $3. And what is better than homemade!

Enjoy!

Rate This Recipe!

Authentic Hummus — Three Ways

from Chef Leander. To your health!
Learn to make a simple, foolproof, authentic hummus in minutes. Also included are two "add-ins" to give your hummus that WOW factor. Add some veggies to dip. People will be clamoring to have your recipe.
Print Recipe Add to Favorites
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 servings 3 TBS (42 g)

Equipment

Ingredients
 
 

  • 4 cloves garlic, roasted (OR use 2 if unroasted)
  • ¾ fermented lemon (OR)
  • 1 each lemon, zest and juice
  • 1 jar Instant Pot cooked garbanzo beans ((or one can garbanzo beans))
  • ¼ cup tahini
  • 1 TBSP olive oil
  • ¼ tsp salt
  • 1 tsp smoked paprika

for Italian Sun-dried Tomato Hummus:

  • ¼ c sun-dried tomatoes (in oil) (PLUS 1 TBSP oil)
  • 1 tsp dried parsley
  • 1 tsp dried thyme

for Kalamata Olive Hummus:

  • ½ cup Kalamata olives

Instructions
 

Chef Leander's Authentic Hummus

  • Preheat oven (or toaster oven) to 425℉. In a small cooking dish, drizzle 2 garlic cloves with olive oil. Bake for 15 minutes or until golden brown. CHEF'S SECRET: While you're at it, why not roast a bunch and store in oil in a small sealed jar in the refrigerator!?
  • Food Processor: Put the garlic and lemon in the food processor and pulse until the garlic is finely chopped. Add the garbanzo beans, tahini, olive oiil, salt, and smoked paprika and process until it is smooth and creamy.

Chef Leander's Authentic Sun-Dried Tomato Hummus

  • Process the sun-dried tomatoes until they are chopped finely, but not pureed. Remove from the work bowl.
  • Make Chef Leander's Authentic Hummus as directed above.
  • Add the reserved sun-dried tomatoes and oil from the jar and pulse 5 times to mix. Be carful not to over process.

Chef Leander's Authentic Kalamata Olive Hummus

  • Make Chef Leander's Authentic Hummus as directed above.
  • Drain the Kalmata olives. Add to the hummus and pulse the food processor 10 to 15 times so the olives are incorporated and chopped into large morsels of salty Italian goodness! Yumm!

Notes

Serving Suggestions:
Traditional: pita bread wedges, carrot and celery sticks.
WOW Factor: jicama sticks, snap peas, red pepper slices, lentil flatbread.
Related Recipes: Budget Garbanzo Beans
Support us at PatreonPatreon.com/chefleander

Nutrition

Nutrition Facts
Authentic Hummus — Three Ways
Amount per Serving
Calories
68.77
% Daily Value*
Fat
 
6.07
g
9
%
Saturated Fat
 
0.84
g
5
%
Sodium
 
173.22
mg
8
%
Potassium
 
95.64
mg
3
%
Carbohydrates
 
3.57
g
1
%
Fiber
 
1.04
g
4
%
Sugar
 
0.28
g
0
%
Protein
 
1.47
g
3
%
Vitamin A
 
170.38
IU
3
%
Vitamin C
 
7.89
mg
10
%
Calcium
 
20.15
mg
2
%
Iron
 
0.62
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Don't miss a single recipe ! ! !Subscribe to our YouTube channel!

NOTICE: Small Kitchen BIG TASTE is an Amazon Associate and, as such, we earn from your qualifying purchases. Any item you purchase once you click on an image on our “Store” page supports Small Kitchen BIG TASTE.  We appreciate it when you shop in our store and help us continue to put out delicious content.

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