Couscous

Hot Sauce

May 17, 2019

Fire things up with popular hot sauces. Whether you’re just starting to heat things up or you’re looking for new options there’s a sauce to spice up any meal.

HARISSA
This thick North African sauce combines hot peppers with garlic and other seasonings. It’s traditionally served with couscous, but harissa can also add flavor and fire to everything from meat and fish to vegetables and eggs.

SRIRACHA
While there is sriracha from Thailand (it’s named after the town where it was created in the 1930s), the wildly popular one used in everything from wings to Bloody Marys is produced in Southern California. Both feature fresh red chilies, sugar, salt, garlic, and vinegar.

GREEN HOT SAUCE
Most hot sauces are red because they’re made with red peppers, but there are green versions, which are typically made with jalapeños and/or poblanos and sometimes tomatillos. Green sauces can be milder or more herbal, but heat levels vary from sauce to sauce.

LOUISIANA STYLE
Most hot sauces are based on the Louisiana style formula of chilies, vinegar, and salt, and puréed into a thin red liquid. Which peppers are used, how they’re processed, and additional ingredients make for endless variety.

MEXICAN HOT SAUCE
South-of-the-border sauces tend to use the same Louisiana style combination of chilies, vinegar, and salt, and have a similar flavor, but if you’re eating tacos, why not reach for a bottle from Mexico? Many include chipotles, which are dried and smoked jalapeños, and add smoky flavor.

“Work With What You Got!”

©Tiny New York Kitchen © 2019 All Rights Reserved

Make The Most Of Cherries

July 17, 2017

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

Cauliflower

November 8, 2015

Cauliflower

Whether roasted, mashed, raw or added to pasta dishes, there’s something so comforting about cauliflower’s mild, creamy flavor. Plus, it’s one of the most nutritious vegetables around. What’s not to love?

Cauliflower is a member of the cruciferous family, along with broccoli, cabbage, and kale. These vegetables are an important part of a heart-healthy lifestyle, high in nutrients and fiber and very low in calories.

It’s easier than you might think to separate a whole cauliflower into florets, but if you’re really pressed for time, take advantage of prepared fresh or frozen cauliflower.

To prep cauliflower you will need to first remove the cauliflower’s leaves and cut out the core. Then break into evenly sized florets, cutting any very large ones. Add to a pot of boiling salted water and cook for about 5 minutes. Drain thoroughly. Rinse with cold water if you plan on using it later.

Cauliflower works great as a replacement for higher starch foods like rice, couscous, and potatoes. Steam and mash it to replace potatoes or pulse it in a food processor to create cauliflower “rice” that can be sautéed or steamed and served with curry or chili.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

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