Anyone who knows me knows I cannot cook. I can make a couple of things here and there, but really my specialty is mixing cocktails. In my group of friends that counts for a lot, but it holds no weight when I’m serving small children. So when the opportunity came around to take a cooking session with Jory of Teeny Tiny Foodie I jumped at the opportunity. That hour that I spent learning and cooking with her has turned my world around.

Teeny Tiny Foodie

Teeny Tiny Foodie offers classes to prepare easy to make vegetarian meals that not only can be done in under an hour, but also meals the entire family will love. Jory is Brooklyn based so it was easy for me to make my way to her home for our class. If you want her to come to yours she can do that too. But since I’m with my in-laws, it was better roll into her neck of the woods.

Jory welcomed me with open arms into her lovely home and into her fabulous kitchen. Let me just put it out there, she has the kitchen that dreams are made of. It’s bright, airy and spacious. Pretty much the opposite of almost every kitchenette in Brooklyn. Because we were on a cooking schedule she took the liberty of having everything partially started, like chopped bread, shredded carrots and grated cheese. She explained everything we would be preparing, each ingredient that would go into it and why they’re paired together.

She showed me how to prepare 2 vegetarian dishes:


Teeny Tiny Foodie


  • 8-10 slices of day -old bread or baguette, cut into 1/4  inch chunks (you want enough to fill the bottom of a 9×12 inch baking pan)
  • 6 egg whites and 6 whole eggs, whisked
  • 1/4 cup of milk
  • 2 raw carrots, peeled and grated
  • 1 1/2 cups of shredded cheddar cheese
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Chili powder and/or cumin, to taste


  • Heat oven to 325 degrees an grease a 9×12 inch baking dish.
  • Slice the bread chunks and spread them in an even layer on the bottom of the baking dish.
  • In a large bowl, whisk together the eggs , milk, salt, pepper and spices.
  • Grate the carrots.
  • Stir the carrots and cheese into the egg mixture and mix well. Pour mixture into the baking dish and bake for 45-55 minutes or until set.
  • Let rest around 5 minutes before enjoying.

(this meal will serve 6-8 adults)

Teeny Tiny Foodie



Teeny Tiny Foodie


  • 1 box of whole wheat pasta such as penne, farfalle or shells
  • 1 bag (16 ounces) frozen mixed vegetables, thawed in the refrigerator over night
  • 1/2 small onion, diced
  • 2 cloves garlic, smashed
  • Zest of 1 lemon
  • Juice of 2 lemons Shredded parmesan cheese, to taste
  • Olive oil, salt, pepper, to taste
  • Chopped fresh herbs such as parsley or basil, to taste
  • 1 mug of reserved pasta cooking water
  • 1 tablespoon unsalted butter


Cook the pasta

Cook the pasts according to the directions on the package. Scoop out one mugful of pasta water and set aside. After the pasta has cooked, drain it and return it to the pot.

Prepare the vegetables

Heat a large pan over medium heat and add around 2 teaspoons of olive oil. Add the garlic cloves and heat for around 20 seconds. Add the chopped onion, a pinch of salt and stir. Cook the onions and garlic for around 4 minutes, stirring occasionally. Add the thawed vegetables to the pan, another pinch or salt and stir. Cook the vegetables for 1 minute and add the mug of pasta water. Turn up the heat and let the water boil around 1 minute. Add the lemon juice, butter, salt and pepper. Stir and taste. Adjust seasoning as desired.

Put it all together
Remove and discard the garlic cloves. To the pan add the cooked pasta, lemon zest and parmesan cheese. Stir to combine. Taste and adjust spices as desired.

(this meal will serve 6-8 adults)

Teeny Tiny Foodie

I am not a vegetarian. I am very much a meat and potatoes person but this session gave me and my family the opportunity to try something new. And guess what? It was a hit! Everyone loved it!

Jory was such a pleasure to hang out and cook with. She is very knowledgeable, as you will see from the video, really knows her way around the kitchen. She has give me and my lack of cooking skills a new lease on life.

If you would like to schedule a cooking session for you or for your children visit her cooking menu page for options. For pricing and other questions please feel free to reach out to her at jory@teenytinyfoodie.

I filmed our cooking session but it didn’t come out the way that I thought it would in my mind…

Also, during your cooking session with Teeny Tiny Foodie you will get your very own apron. Please note the aprons do not come with the class. Jory was kind enough to let me take this one home. If you would like to purchase your very own can do so at $25. These are only available through Teeny Tiny Foodie.

Thank you again Jory it was such a pleasure and I look forward to cooking with you in the future….some fish dishes next time.

Photo Credit: Teeny Tiny Foodie

* Please note all opinions in this piece are my own. My only compensation for this piece was a complementary cooking class and apron.
**Jory and her family have since left Brooklyn. They went a little north but she is very much still accessible for cooking classes.


  1. I’ve never heard of the dish, strata. It looks good. The lemon vegetable penne looks good, too. It’s also spring/summer-friendly.

  2. Children often have such different tastes in food than adults. It is nice that you were able to get a lesson to help you cook food for the little ones in your life. I could use a lesson like that!

Leave a Reply

Your email address will not be published. Required fields are marked *