Tahini, a roasted sesame seed paste, is the key ingredient in hummus recipes, but you can also use tahini these ways:
Nut-Free Peanut Sauce
Combine with soy sauce, lime juice, brown sugar, and crushed red pepper. Check labels to be certain that your tahini is nut-free.
Veggie Burgers
Add a spoonful to help bind bean or lentil burger mixture together instead of using an egg.
Oatmeal
Drizzle over a bowl of oatmeal topped with sliced bananas, a dollop of yogurt, and maple syrup.
Dressing
Stir together with lemon juice, olive oil, and minced garlic as a dressing for salads or grain bowls.
Brownies
Swirl into a pan of brownie batter before baking to balance the sweetness of the chocolate.
©Tiny New York Kitchen © 2021 All Rights Reserved
Grilled pineapple is so very versatile because you can use it for savory or sweet, hot or cold dishes. Grill over indirect heat and the sugars in the pineapple concentrate bringing out a sweet and meaty fruit that is ideal for endless summer recipes.
6 Ways To Use Grilled Pineapple
Slice and serve with grilled pork or fish.
Cut into chunks and toss with salt and lime juice for a smoky fruit salad.
Muddle and use as the base for a sweet-savory cocktail.
Dice and mix with chopped cilantro and chiles for salsa.
Purée and spoon over vanilla ice cream or good Greek yogurt.
Top with ice cream or sorbet.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Oranges and lemons were first brought to the Americas by Spanish explorers. Today the United States is among the world’s top citrus growers and consumers. To choose the best citrus select fruit that is heavy and not too soft. When selecting oranges don’t worry about the color, as it is not a good indicator of how tasty the orange will be. For lemons and limes the juiciest fruit gives a little when you gently squeeze them. I like to roll lemons and limes around on the counter with the palm of my hand to loosen up the juice before cutting into them.
Oranges, grapefruits, lemons, and limes are the most commonly found citrus fruits. Lemons, limes, and oranges come into season just when we need them the most, when days are short and the weather is cold. Rich in vitamin C and fiber, they add a zesty boost to almost any meal. During the winter months, look for other varieties, such as blood oranges, Key limes, and Meyer lemons, as well as grapefruit-like pomelos and tiny kumquats.
We need vitamin C to stay healthy and citrus fruit is a delicious way to add lots of this vital nutrient to your diet. Start the day with orange juice, add a squeeze of lemon to warm water later in the day, or pack grapefruit sections to enjoy as a snack at work or school.
Citrus stars in everything from sweet and savory dishes to non-food uses. Simmer slices of lemons, limes, and oranges in water to use as a natural air freshener, use lemon juice as a gentle alternative to laundry bleach, or combine lemon juice with olive oil to use as furniture polish.
Much of the citrus flavor is in the zest. Finely grate the peel and add to anything that needs a punch of citrus flavor. To get perfectly grated zest without bitter white pith, use a fine zester.
Make your own flavored salt by processing coarse salt, freshly ground black pepper, and citrus zest in a food processor. Add this mix to soups, stews, meats and pasta dishes.
Use a vegetable peeler to remove large strips of peel and add to hot tea, mulled wine, soups, and stews to add bold flavor.
To segment citrus like a pro cut a thin slice from either end of the fruit to make a base. Pare away the peel and white part of the rind. Cut into the fruit center between one section and the membrane. Cut along the other side, between section and membrane. Repeat.
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“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
I Love Experimenting In The Kitchen. Today I’m Trying Out A New Jam Combination. I Think That Peach & Lime Just Might Make A Delicious Jam.
Ways To Make The Most Of Seasonal Citrus
Zest It
Add zip to baked goods, stir-fries or stews. Make citrus salt!
Juice It
Lemons juice helps keep sliced fruits and root vegetables from turning brown. Finish savory dishes with a squeeze of lemon juice to enhance the flavors.
Freeze It
Freeze citrus juice or zest until you’re ready to use it.
Dry It
Bake peels on the lowest possible heat until dry, but still pliable. Use to flavor black tea, roasted chicken or braised meats.
Candy It
Garnish desserts and cocktails with candied peels or enjoy them as a sweet snack.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Watermelon
Watermelon is the ultimate summer snack. As a kid growing up in Nebraska, my favorite way to eat watermelon was outside, with the juice running down my face and arms. Here is how I’m eating watermelon this summer.
Treat It Like A Steak
Cut watermelon into 2 inch slabs and drizzle with olive oil. Sprinkle with kosher salt and red pepper flakes. Eat with a steak knife.
Make A BLW
Forget the tomato and use a few thin slices of watermelon on your sandwich instead. Add some cheese for good measure.
Blitz It
Purée watermelon (seeds and all), strain, then add honey, and lime juice. Serve on ice with a mint sprig. Add rum or tequila if you want to be naughty.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Grilled Steak 3 Ways
Honestly, you don’t need a barbeque to make grilled steaks. Just go out and get yourself a grill pan and you will be wonder what took you so long in getting one. If you do want to throw your steaks on the barbeque then I certainly hope that you’re using a charcoal grill!
Classic
Rib Eye, Filet Mignon, Porterhouse, T-Bone or Strip Steaks
Olive Oil
Kosher Salt
Freshly Ground Pepper
Buy 1 steak per person. Bring steaks to room temperature. Preheat your grill or grill pan to a medium-high heat. Brush with olive oil, sprinkle with kosher salt, and pepper. Grill, turning 3 times (for crosshatch grill marks), until target temperature is reached – anywhere from about 5 to 15 minutes, depending on thickness. Remove from heat and allow to rest off heat for 10 to 15 minutes before serving.
Black Pepper Crusted
Rib Eye, Filet Mignon, Porterhouse, T-Bone or Strip Steaks
Olive Oil
Coarse Ground Black Peppercorns
Buy 1 steak per person. You will need about 2 tablespoons coarse ground black peppercorns per steak. Preheat your grill or grill pan to a medium-high heat. Brush steaks with olive oil and coat with peppercorns. Grill, turning 2 times (for crosshatch grill marks), until target temperature is reached –anywhere from about 5 to 15 minutes, depending on thickness. Remove from heat and allow to rest off heat for 10 to 15 minutes before serving.
Carne Asada Tacos
2 Pounds Flank or Skirt Steak
Marinade:
5 Cloves Minced Garlic
1 Diced Jalapeno Pepper
2 Teaspoons Cumin
1/2 Cup Chopped Cilantro
Juice of 2 Limes
1/3 Cup Canola Oil
1 Teaspoon Kosher Salt
Place the steaks in large ziplock bag. Pour in the marinade. Place in the fridge for 2 to 12 hours. Preheat grill or grill pan. Grill over a medium-high heat, 3 to 5 minutes per side to target temperature. Medium-rare is suggested. Remove from the heat and let rest 10 to 15 minutes. Slice thinly across the grain, serve with tortillas, salsa, and avocado.
