Dijon Mustard

New Year New You Healthy Pantry Staples To Have On Hand

January 3, 2017

Looking to build healthier eating habits? Remember, you don’t have to change everything all at once. Start with small steps that you can feel good about.

The easiest way to cook healthy is to have the proper items on hand. Healthy pantry staples are key ingredients for making healthy meals. Fill your pantry with these shelf basics and then during the week shop for more perishable foods. Try and buy organic when possible.

Dried Beans & Dried Lentils
Canned Beans (No Salt Added)
Whole Grains
Whole Grain Pasta
Rolled Or Steel-Cut Oats
Canned Diced Tomatoes (No Salt Added)
Low Sodium Vegetable Broth
Unsweetened Plain Soy Milk
Unsweetened Plain Almond Milk
Mellow White Miso
Tahini
Peanut Or Almond Butter (No Salt Or Sugar Added)
Raw Nuts (Almonds, Cashews, Walnuts, Pumpkin Seeds, Sunflower Seeds)
Dried Apricots, Dates & Raisins (No Sugar Added)
Dijon Mustard
Cider Vinegar
Nutritional Yeast

Instead of thinking about what not to eat, think about healthy things that you can add to your diet. Strive to incorporate more greens and colorful vegetables into your meals.

Concentrate on whole foods in their natural forms such as fruits and vegetables.

Whole grains are key. Instead of reaching for regular pasta or white bread, look for varieties made with 100 % whole grain flour. Brown rice, quinoa and barley are good choices as well.
Try steaming your vegetables instead of frying in oil.

Think of beans, whole grains, and vegetables as the main event. Keep lean meat and fish at 3 ounces or less.

Remember, there are no quick fixes. Making healthy choices is a process that lasts a lifetime.
www.tinynewyorkkitchen.com

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Easter Menu Ideas

March 30, 2013

Easter 1Easter Menu Ideas

The greatest feast of the Christian Church takes its name from that of Eastre, the Anglo-Saxon goddess of the dawn.  The feast, however, has another name, the Pasch, the Greek word coming from the Hebrew pesakh, the Passover.  This is the term for the feast which is used in nearly every language except English and German, but even these two languages use the words Paschal candle and Paschaltide.  In the churches of the Eastern Orthodox the feast of Easter comes somewhat later than in the Western calendar, but the observance is as great, if not greater.  Here are some Easter feast ideas that may be useful in your home this Sunday.

Easter Breakfast Or Brunch

Mini Frittatas: Cheddar, Asparagus, Sun-Dried Tomato, Swiss, Bacon or Mushroom

Spring Onion Quiches With Gruyere Cheese: Cooked Leeks & Onions With Cheese & A Savory Egg Custard Baked In A Tart Shell

Asparagus, Arugula & Goat Cheese Quiche:  Asparagus, Baby Arugula & Goat Cheese Mixed With Egg Custard Baked In a Flaky Crust

Fresh Fruit Platter:  Sliced Cantaloupe, Honeydew, Watermelon , Pineapple, Grapes & Berries

Easter Appetizers

Asparagus Rolled In Pancetta

Mini Spinach & Ricotta Calzone

Bruschetta

Crudites Platter:  Celery, Broccoli, Cauliflower, Green & Yellow Squash, Sliced Cucumbers, Red/Yellow/Green Bell Peppers, Grape Tomatoes And Baby Carrots

Cheese Platter:  Classic American & European Cheeses Cubes & Wedges For Snacking.  Serve With Almonds & Crostini

Shrimp Cocktail:  Cook, Devein & De-shell Large Shrimp Serve with Lemons & Cocktail Sauce

Smoked Salmon Platter:  Sliced Salmon With Chopped Red Onions, Capers, Cornichons, Mustard Sauce & Horseradish Sauce

Whole Boneless Poached Salmon:  Poached In White Wine With A Light & Creamy Dill Sauce

Soups

Spring Pea & Onion Soup:  Pureed Spring Pea & Onion Soup Made With Celery, Leeks, Garlic & Thyme

Carrot & Fennel Soup:  Carrots, Fennel & Tomatoes Cooked In Vegetable Broth.  Pureed Smooth

Salads & Side Dishes

Shrimp, Spring Pea & Morel Salad:  Shrimp With Crispy Spring Peas, Morel Mushrooms & Tomatoes Lightly Tossed In A Lemon Vinaigrette

Golden Beet, Radish & Frisee Salad:  Golden Beets, Radishes, Frisee Served With Goat Cheese, Pecans & Champagne Vinaigrette.

Grilled Asparagus:  Marinate In Olive Oil & Kosher Salt.  Grill

Gnocchi, Peas & Pancetta:  Gnocchi, Peas, Panchetta, Ricotta Salata, Baby Arugula & Lemon Zest

Entrees

Honey Spiced Turkey Breast: Brine, Slow Roast Finished With Spices & Honey Glaze

Apricot Bourbon Glazed Ham:  Apricot Jam, Honey, Dijon Mustard & Bourbon Combined & Poured On Top Of Ham Then Baked

Victoria’s Apricot Pork Tenderloin

Rosemary Rubbed Leg Of Lamb:  Boneless Leg Of Lamb Marinated In Olive Oil & Herbs Then Roasted To Medium Rare

Grilled Salmon With Crispy Potato & Leek Fondue:  Grilled Salmon Topped With Melted Spring Leeks With A Touch Of Cream & Crispy Fingerling Potatoes

Rack Of Lamb: Roasted With A Variety Of Spices

Desserts

Carrot Cake With Cream Cheese Frosting

Chocolate Cake

Yellow Cake With White Chocolate Ganache

Victoria’s Caramel & Chocolate Pecan Bars

Fruit Tarts

Hot Cross Buns

 

Ides of March

March 15, 2013

Ides of March

The “Ides of March” are upon us!    To mark the date of the assassination of Julius Caesar I thought I would post the classic Caesar Dressing recipe. 

Caesar Dressing

3 Garlic Cloves

3 Anchovy Fillets

3 Tablespoons Lemon Juice

3 Tablespoons Olive Oil

1 Tablespoon Dijon Mustard

1/2 Teaspoon Worcestershire Sauce

1 Hard Cooked Egg Yolk

In a blender (or food processor) combine the three garlic cloves, the anchovy fillets and lemon juice.  Cover and blend until mixture is nearly smooth, stopping to scrape down sides as needed.  Add oil, mustard, Worcestershire sauce and cooked egg yolk.  Cover and blend until smooth.  Cover with plastic wrap and chill for 2 to 24 hours. 

 

Parmesan Croutons

Cut four 1/2 inch thick slices of French bread into 3/4 inch cubes and set aside.  In a large skillet melt 1/4 cup butter.  Remove from heat.  Stir in 3 tablespoons grated Parmesan cheese and 1/8 teaspoon garlic powder.  Add bread cubes, stirring until cubes are coated with butter mixture.  Spread bread crumbs in a single layer in a shallow baking pan.  Bake in a 300° F oven for 10 minutes and stir.  Bake about 10 minutes more or until bread cubes are crisp and golden.  Cool completely and store in an airtight container for up to 1 week.  Makes 2 cups

Ditch The Plain Sandwich And Dial Up Taste & Health

October 16, 2012

Ditch The Plain Sandwich And Dial Up Taste & Health

If you’re tired of the same old sandwich or just want to build a healthier sandwich then try using these delicious spreads instead of mayonnaise. 

Reduced Fat Greek Yogurt

Avocado

Olive Tapenade

Beetroot Dip

Tomato Relish

Corn Salsa

Sweet Chilli Sauce

Horseradish

Pesto

Cottage or Ricotta Cheese

Dijon Mustard

Light Cream Cheese

Macadamia Nut Spread

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