For many years I have used my fancy dishes, even for my morning breakfast. Now that we have been at home more than ever, it seems especially important that this is the time to use them. Why save special plates for company or holidays? Pull out your grandmother/s china. Even if it’s for dinner with the kids on a Wednesday night or a midday snack. Beautiful things are made for using!
©Tiny New York Kitchen © 2020 All Rights Reserved
Start small, with goals that work for you and your family. These are the habits you’ll keep in the long run.
1. Add More Color To Your Plate
More color on your plate means more variety, more nutrients, and more flavor. The next time you shop, try putting the rainbow in your cart: orange citrus, yellow pineapple, and dark leafy greens.
2. Eat Seasonally
Keep a produce calendar handy so you know what to look for. In season produce is fresher and typically less expensive. January is good for root vegetables, kale, and citrus.
3. Drink More Water
Stay hydrated by infusing your water with citrus slices, herbs, berries, or cucumber. Making water more interesting will encourage you to drink more.
4. Try A Whole Grain Swap For Pasta And Bread
Once in a while replace regular pasta and bread with a whole grain alternative. These complex carbs will help you feel full. Look for whole wheat, whole grain, and multigrain alternatives.
5. Pack Your Snacks
Opt for high fiber and protein snacks like hummus and pretzels or apples and peanut butter. Unlike sugar and empty carbs, fiber ad protein will keep you full.
6. Eat Breakfast More Often
Stock up on on-the-go options. Egg muffins in the freezer, instant oatmeal in the pantry, and a bowl of fruit on the counter. The morning rush won’t be an excuse for skipping this important meal.
7. Make A Shopping List
Check your refrigerator, freezer, and pantry before making a list. Organize your list based on the layout of your store. You’ll save time at the store and won’t accidently buy what you already have.
8. Try A Plant-Based Swap For Meat
Try a meatless version of a weeknight staple like burgers, pizza, or pasta. You’ll get more nutrients into your meals by swapping meat for plant-based options.
9. Stock Your Freezer
Keep staples like frozen meatballs or chicken tenders and steam-in-bag vegetables for last minute meals. A fully stocked freezer is better than takeout. You’ll save money and get dinner on the table even on busy weeknights.
10. Reduce Your Food Waste
Use overripe fruit in smoothies and muffins. Turn leftover vegetables into stir fries and soups. Turning leftover produce into nutrient-dense meals is a win-win for your wallet and your health.
11. Make A Meal Plan
Write meals on the calendar at the start of the week. Everyone knows the menu and you won’t be scrambling for dinner ideas at 5pm.
12. Bring Your Lunch 3 Days Per Week
Instead of swearing off midday takeout, start with 3 days a week. When you pack school lunches, pack office lunches too. You’ll save time waiting in line, save money, and eat better.
13. Try A New Recipe
Shake up your dinner routine with a recipe or ingredient you haven’t use before. You’ll avoid a recipe rut and learn new kitchen skills.
14. Eat Out One Less Time Each Week
Try a speedy dinner or slow cooker meal that’s ready when you get home. Home cooked meals allow you to control the ingredients and choose more healthful options.
15. Drink Less Soda
Swap for flavored seltzer, iced tea, or sparkling fruit juice. Instead of cutting out soda try drinking 1 less can a day. Quitting cold turkey makes habits hard to break. Start with a smaller goal and eventually it will make a big difference.
16. Eat Together One More Night Each Week
Make dinner device-free, with everyone eating together. Keep it fun with a top-your-own taco, baked potato, or burger night. Enjoying a meal together as a family has been shown to encourage healthy eating habits and better communication.
17. Cook With Your Children Once A Week
Children who help choose, shop for, and prepare a recipe will be more interested in eating it.
18. Get Ahead On Sunday
Prep components instead of entire meals. Roast vegetables, cook grains, and bake extra chicken, then mix and match for quick lunches and dinners during the week. Planning ahead helps you save time, eat better, and reduce the stress of busy weeks.
19. Embrace Healthy Fats
Look for sources of unsaturated fats, like olive oil, nuts, seeds, and avocados. Good-for-you fats help regulate cholesterol, absorb vitamins, and prevent heart disease.
20. Give Plants More Plate Real Estate
Fill about half of your dinner plate with plants, then divide the rest between your starch and protein. Rebalancing your plate is an easy way to eat healthfully.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
When the weather turns chilly, it’s time to pull out the slow cooker. From hot breakfasts to family dinners and show stopping desserts, using your slow cooker is easy and versatile.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
What on earth is sodium aluminum phosphate, anyway? When you make your own pancake mix you’ll know the ingredients that go into your mix.
When You Have Leftover Crumble Serve It For Breakfast With A Dollop Of Greek Yogurt.
How to cook rich, perfectly roasted winter squash without any prep work. This method works for winter squash of any size, so adjust the roasting time as needed.
Preheat oven to 400 degrees.
Roast the whole squash on a baking sheet until the skin is papery and a fork inserted into two or three different spots reveals very tender flesh (45 minutes per pound).
Remove from oven and set aside until cool.
Breakfast. Lunch. Dinner. Have squash for them all!
Start by cooking a whole winter squash.
Breakfast
Add cooked cubes of butternut squash, grated Gruyere cheese and chopped sage to a frittata mixture.
Lunch
Meal-prep lunches by layering cooked spaghetti squash, marinara sauce and meatballs or shredded chicken.
Dinner
Add thick slices of cooked acorn squash (you can keep the skin on) to soup or stew during the last few minutes of cooking.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Chefs love cast iron’s durability and its ability to evenly retain heat. What’s old is new again. Cast iron comes in all sizes from pans that hold a single fried egg to 20-inch giants that weigh 25 pounds and take up two burners. You can pick up a cast iron pan for $25 to $300. I like 10-inch skillets for everyday cooking, which are between four to six pounds and can comfortably accommodate a pack of chicken thighs. Remember that a bigger pan is a heavier pan, which limits how easily you can maneuver it as you cook.
Make sure to season your cast iron pan. Use a paper towel to rub your pan all over with a very light coat of neutral oil like grapeseed or vegetable oil and then place in a 500-degree oven for an hour. You want your pan to have a matte dark finish. Remove from the oven and let cool. Rub another very light coat of oil all over before storing. The very best thing that you can do to maintain that new seasoning is to get cooking. Each time you cook a steak or chicken thighs, the fat adds another coat to the pan’s surface, which will create a glassy finish over time. Re-season when your pan starts to look dry and dull or if you can’t remember the last time you cooked in it. Always rub you pan down with a thin coat of neutral oil before storing.
Just because you can cook it in cast iron doesn’t mean that you should! There are some foods that you definitely should not cook in your cast iron. Fish is not something that I would cook in cast iron unless I want to infuse next day’s pancakes with the essence of fish. Tomato sauce’s high acidity reacts with cast iron, which creates an unpleasant metallic flavor. I’d skip cooking scrambled eggs in cast iron unless I want to be on dish duty for an hour or two after breakfast.
Wash your pan! Yes, you do need to wash your pan. Each time you cook with cast iron a few burnt and crusty food bits inevitably seem to stick to the pan. If you don’t scrub it clean between uses, those bits will fossilize under subsequent layers of seasoning, which create an irregular surface that will never become truly nonstick (the opposite of what you want). Wash your pan with hot water and a drop of dish soap while it’s still warm. Take care not to let the pan soak in water. Wipe down the pan and then set it over a low flame for a few minutes to fully dry. Rub all over with a very light coat of neutral oil before storing (just like you would after seasoning it). These steps are crucial for keeping your pan in fighting form against Public Enemy Number One – RUST! If you ever do have spot rust just use and old toothbrush dipped in distilled vinegar to scrub it off, let it dry, and then rub in a drop of oil. If you make a regular habit of cleaning your cast iron you’ll have a faithful companion for life.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Here is another use for the whole grains and seeds that you’re seeing at the store. Top off with delicious flavoring, which are also tasty on oatmeal.
Amaranth (3/4 Cup)
Bring 2 1/4 cups water or milk to boil in saucepan. Stir in amaranth. Reduce heat to low, cover and simmer until tender. Cooking time is 25 to 30 minutes. Stir occasionally. Remove from heat and mix in or top with dried cherries, coconut sugar, macadamia nuts, vanilla, banana, or cacao nibs. Serves 2
Millet (3/4 Cup)
Bring 1 1/2 cups water or milk to boil in saucepan. Stir in millet. Reduce heat to low, cover and simmer until tender. Cooking time is 15 to 20 minutes. Stir occasionally. Remove from heat and mix in or top with chopped dates, demerara sugar, hazelnuts, cloves, clementine, or granola. Serves 2
Quinoa (3/4 Cup)
Bring 1 1/2 cups water or milk to boil in saucepan. Stir in quinoa. Reduce heat to low, cover and simmer until tender. Cooking time is 15 to 20 minutes. Stir occasionally. Remove from heat and mix in or top with dried apricots, agave syrup, pine nuts, cardamom, blueberries, or toasted coconut.
Serves 2
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Winter Citrus Fruit is a beautiful natural ingredient that will perk up the winter table with generous juiciness and vibrant vivacious hues. Citrus fruit have a beauty that cooks can incorporate into their winter meals. As an added bonus they are an excellent snack for that nagging sweet tooth. They can bring a bit of glamor to a winter fruit salad. Arrange oranges, clementine, mandarin, pomelo or grapefruit slices and you will have a sunny rainbow of goodness for breakfast or brunch. Nothing more is needed than perhaps a scattering of fresh mint or basil. These citrus also combine well with cranberries, raspberries and strawberries, adding burst of sunshine to yogurt bowls and smoothies.
Green salads love a bit of sunshine, too. Add citrus slices to a mixture of arugula, radicchio, endive and baby kale; add minced fresh herbs, such as basil, tarragon and chill. Add a bit of creamy goat cheese and dress it all up with a vinaigrette.
The versatility of citrus makes them a superstar winter ingredient. These beautiful fruits are low in calories, have a significant amount of dietary fiber and are a nice source of folate. Rich in vitamin A and C, Citrus provides healing, soothing benefits for eyes, skin, hair, and nails and many positively impact the aging process. Consuming citrus may possibly lower the risk of heart disease, prostate cancer and macular degeneration.
Let the sunshine in!
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
I’ve been making the most of cherry season these days and sometimes have to get a bit inventive to use them to the fullest. Here are some ways to make the most of beautiful summer cherries.
Breakfast: Make quinoa and top with almond milk and cherries for a nourishing hot cereal bowl.
Lunch: Pick your favorite whole grain to make a salad with cherries, arugula, almonds, and tarragon.
Snacks: Blend almond milk, creamy almond butter, and cherries to make a delicious smoothie.
Dinner: Grill salmon and serve with couscous combined with cherries, green onions, and toasted almonds.
Dessert: Make a cherry crisp. You may want to throw in some dates or figs to give it a little extra heartiness.
Preserve: Make cherry jam, cherry syrup, or pickled cherries.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
