The heat of late summer calls for lighter meals packed with fresh produce. Fortunately, there is an abundance of delicious, seasonal produce to pick from. Not only are seasonal items packed with flavor and beneficial nutrients, they tend to be more affordable as well.
Finding unique ways to use summer favorites can help combat any recipe fatigue you may have experienced in recent months. From packing picnics for the beach to firing up the grill to assembling no-cook meals, use Tiny New York Kitchen’s search function to help you find quick and tasty meals for all to enjoy.
Mix up your meals and fuel your family throughout the long days of summer with these ideas:
Grill Seasonal Vegetables
Add some color (along with vitamins, minerals, and fiber) to your menu by tossing fresh vegetables on the grill. Zucchini and summer squash are ideal as they can be diced and cooked in foil, on skewers or cut into uniform planks and placed directly on the grates. Regardless of the method, coat them with a little bit of olive oil and your favorite herbs and spices for the tastiest result.
Enjoy Something Sweet Any Time Of The Day
Melon is the perfect summer treat. Watermelon, cantaloupe and honeydew have just the right amount of sweetness this time of year, plus they have high water content, helping you to hydrate with each bite. Cut up slices for an easy snack on the go or scoop out melon balls to add to a fruit salad for a refreshing dessert.
Take Advantage Of Fresh Herbs
One of the best ways to add flavor to dishes, without added sodium, is to use herbs and spices. Basil, mint, oregano, and cilantro are excellent during warmer months as they pair perfectly with seasonal produce and light proteins such as fish.
Choose A New Fruit Or Vegetable
Pick out a new fruit or vegetable for your family to try during the remaining summer months. Kids love to choose by color! Then, plan a meal around your new produce pick.
Build A Picky Eater Snack Plate
Not only will this quick meal hack keep you out of a hot kitchen, but it is a great way to encourage picky eaters to get a bit more adventurous. Mix & match favorite fruits and vegetables with new options available this time of year. Have a strawberry lover? Put one or two blackberries next to them on the plate. Does your child devour cherry tomatoes? Try adding a few cucumber slices, too. They just may be tempted to try a bite of something new. Then, add in a no-fuss protein, like a hard-boiled egg or shredded rotisserie chicken and some easy whole grains such as crackers, popcorn or pita bread. Round it out with dairy favorites such as string cheese or yogurt. There you have a balanced plate without much hassle.
“Work With What You Got!”
©Tiny New York Kitchen © 2021 All Rights Reserved
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
Holiday baking time is a fun time of the year with the kitchen filled with delicious aromas and an array of treats to share with friends and family. No matter what style or flavor is your favorite, follow these steps for the best cookies you’ve ever baked, every time.
Use Room Temperature Ingredients
Get eggs and butter out of the refrigerator early, so they blend better in your cookie dough. Your cookies will have better texture and volume when all the ingredients are evenly incorporated.
Measure With The Spoon & Sweep Method
Use a spoon to add dry ingredients like flour to a dry (flat edged) measuring cup, then level off with the back of a knife. This method gives you the right amount of flour for the recipe, so your cookies aren’t too dry or dense.
Chill Dough Before Shaping Or Slicing
Refrigerate at least 1 hour or even overnight, so the dough is easier to work with and cookies hold their shape. Giving the ingredients time to meld makes your cookies taste better too.
Flour Your Cookie Cutters As You Go
Keep a small bowl of flour next to your work surface when rolling and shaping cutouts. Dip cookie cutters in flour in between stamping so they release easily and don’t stick to the dough.
Use Parchment Paper To Line Baking Sheets
Ensure that your cookies won’t stick to the baking sheet by using parchment paper liners. Parchment can be used more than once depending on the style of cookie, then can be replaced for more baking and easier cleanup.
Rotate Sheets Halfway Through Baking
All ovens have hot and cold spots. Help cookies bake evenly by switching the sheets between the top and bottom oven racks or rotating the sheets 180 degrees on the rack halfway through the baking time.
Rest On Baking Sheets For 1 To 2 Minutes Before Moving To Cooling Rack
When cookies are removed from the oven, they can still be soft and molten on the inside. Let the cookies settle and cool for a minute or two before transferring to a wire cooling rack with a thin spatula.
Cool Baking Sheets To Room Temperature Between Batches
Unbaked dough can start to melt immediately on a hot baking sheet, causing cookies to spread and overcook in the oven. Let sheets cool to the touch before using again.
Cool Cookies Completely Before Frosting Or Storing
Frosting can soften and melt on warm cookies, while sealing cookies in a container before they are cooled can cause sogginess. Let cookies rest on a rack for at least 1 hour before decorating or packaging.
Add A Small Piece Of Bread Or Orange Peel To the Cookie Tin
The cookies will slowly absorb the moisture from the bread or peel, so they won’t go stale as quickly. Replace the bread or peel every few days as it dries out.
©Tiny New York Kitchen © 2020 All Rights Reserved
We all know that chickpeas are a fiber-filled addition to soups and salads, but have you ever thought about the ingredient that you’re leaving behind in a can of chickpeas? That thick, cloudy liquid that typically gets poured down the drain when chickpeas are drained. That liquid id called aquafaba, and it might just be the ingredient your baked goods and cocktails are missing.
Aquafaba is the liquid that’s leftover when dry chickpeas are cooked, and it is the brine that canned chickpeas soak in to maintain freshness while sitting on grocery store shelves. You should save it because it’s an excellent vegan egg substitute that can be used in baked goods, to emulsify vegan mayonnaise to add a foamy element to your favorite cocktails, and so much more.
To use aquafaba shake it in a cocktail shaker for an extra frothy espresso martini or whisk it alongside a thin stream of olive oil for a vegan aioli. Although the liquid from other beans (like black beans and kidney beans) could work just as well, chickpeas don’t give off any color, so the resulting clear, yet slightly cloudy, liquid is much more versatile. Another nice thing about aquafaba is that you don’t need to use too much of it. Generally, three tablespoons of aquafaba will replace one egg.
Aquafaba has a mild buttery and bean like flavor, but it easily takes on the flavor of what it’s added to and tends to cling to other flavors quite well, which explains why it works well in mayonnaise and in cocktails. Aquafaba should be stored in an airtight container in the refrigerator for up to 3 days.
Aside from the benefit of replacing an animal-based product with a plant based product, aquafaba doesn’t have a lot of nutrients, and it certainly has less protein than an egg does. It’s low in calories and carbohydrates, but it’s also pretty low in vitamins and minerals. If you aren’t vegan then there aren’t a lot of health benefits to using aquafaba over regular eggs. It is a good step in preventing food waste, though.
©Tiny New York Kitchen © 2020 All Rights Reserved
July has given us bright sunny days, low humidity and cool evening temperatures and a great way to capture summer’s splendor is with a picnic. Whether you find respite under the shade of a magnificent tree, spread a blanket on a sandy beach or enjoy your own patio or yard, dining “en plein air” is a delightful diversion to current world conditions.
Simplicity is key for a pleasant picnic. With farm markets opening, stock up on fresh fruits, berries, and vegetables for the picnic basket. Luscious, seasonal asparagus can be lightly grilled, steamed or roasted, then spritzed with fresh lemon juice and adorned with fresh parmesan cheese shavings for a light and lovely picnic lunch that packs easily. Freshly picked asparagus can also be served raw. Shave each stalk using a vegetable peeler, into long strips and dress with olive oil, rice vinegar, salt and pepper. Embellish at will with goat or feta cheese, pine nuts or almonds and plenty of minced herbs.
Fresh herbs perk up picnic recipes and eliminate the need for excess sodium. Chives will add a slightly sharp bite to potato, egg or pasta salads, as well as a nice little nip of flavor to deviled eggs. Poach a nice piece of salmon and dot it with creamy dill sauce for an elegant picnic entrée. Cilantro and Thai basil elevate rice noodle salads, and the snappy tang of fresh parsley is just the right addition to grain bowls. Fresh basil with ripe tomatoes is a classic combination. For something sweet, pack fresh berries, such as native strawberries, blueberries or raspberries, sprinkled with cinnamon and drizzled with honey.
If your picnic involves grilling use sturdy rosemary to imbue vegetables, meat, and fish with Mediterranean flavor and flair. Marinate chunks of lamb, beef or chicken with fresh rosemary, garlic, and olive oil. Let rest for several hours, then grill as desired.
Have picnic supplies at the ready to take advantage of gorgeous weather. Stash a small roll of garbage bags, hand sanitizer, salt and pepper packets, a small cutting board and knife, bug spray, sunscreen, and a blanket in your picnic basket. Keep small ice packs in the freezer. Gather your food and drink and enjoy the healthy benefits of picnicking all summer long.
“Work With What You Got!”
©Tiny New York Kitchen © 2020 All Rights Reserved
Pesto is one of those spectacularly simple sauces that only takes minutes to make. Essentially, you just have to throw basil, oil, and garlic into a food processor and you have a fresh pesto.
The wonderful thing about pesto is that it can be used for more than a plate of pasta. You can bake it on chicken, mix it into soup, add it to bruschetta, mix it in a skillet with eggs and hash browns, add it to a grilled chicken sandwich, or add it to a quesadilla. You can also add a dollop of mayonnaise to a few tablespoons of pesto to create a quick and easy aioli to use on sandwiches.
Pesto is excellent for transforming leftovers into something quick and delightful. You can take the pesto aioli and pair it with a leftover chicken cutlet, tomato slices, and a crusty slice of baguette to create a delicious sandwich.
“Work With What You Got!”
©Tiny New York Kitchen © 2020 All Rights Reserved
Some people are natural bakers and some people learn as they go. I’m guessing that most people are the “learn as you go” types. Here are some little things that, are not giant revelations, but are useful tips to help you through your holiday baking.
Unwrap Butter Before Bringing To Room Temperature
Many recipes call for softened butter and if you’re using it, here’s a trick. Instructions for softening butter usually directs one to leave the butter on the counter until it reaches room temperature. It’s much better to unwrap the butter straight from the refrigerator and let it soften in the mixing bowl. When butter is cold, it lifts cleanly off the wrapper as opposed to much of it sticking to the paper and the mess it makes.
Use Butter Paper To Grease Pans
If you don’t unwrap your butter when cold and you have butter-globbed butter wrappers, use them to grease pans.
Use A Large Slotted Spoon To Separate Eggs
For separating eggs, break the whole egg into a small-size bowl. Grab the yolk with a metal slotted spoon. Use the wall of the bowl to help and let the white slink off the edge of the spoon, jiggling if the white is stubborn. The white doesn’t actually go through the wholes of the spoon, but the holes somehow seem to facilitate their departure. Do one at a time and transfer each one after so as not to taint the batch should a yolk break. If you are using just the whites and don’t need the yolks right away, stick them in the freezer for later use.
Use The Right Kind Of Measuring Cup
Use spouted cups for the measuring of wet ingredients. Use the scoop/cup type for dry ingredients. It’s hard to get an accurate amount of flour or sugar in a big glass measuring cup, and it’s hard not to spill oil or water when it’s filled to the brim in a scoop measuring cup. For wet ingredients, get to the eye level with the quantity marks and make sure they are even. For dry ingredients, spoon ingredients into the cup and then level it off with a knife.
Better Yet, Use A Scale
Unlike the rest of the world, American recipes use cups for measuring. Baking can be an exact science and as long as the recipe includes weights the scale is the most accurate way to measure.
Don’t Measure Over The Bowl
If you measure your ingredients over the bowl you just may get more in the bowl than you intended. Measure to the side of the bowl, even if it means having to wipe up a few grains of salt from the counter.
Know Your Oven’s Moods
Each oven heats differently. Ovens have hot and cool spots, which might explain uneven baking. Get into the habit of moving shelves around (middle rack is a good bet) and setting a timer to rotate pans halfway through baking. Test your oven by turning your oven to 350 F degrees, line the racks with slices of white bread and cook until they start to toast; remove them and analyze the results for a pattern. Are they even? Are the ones from the back darker than the rest?
Use An Oven Thermometer
Your oven dial may not be giving you an accurate read. The best way to avoid this is by purchasing an oven thermometer that sits inside the oven. Many bakers do this and having the ability to monitor the temperature in real-time allows you to adjust as needed.
Candy Thermometers
All candy thermometers are not created equally. Here’s how to calibrate your candy thermometer: Put the candy thermometer in a pot of water and bring it to a rolling boil, with constant and vigorous bubbles. The boiling point for water is 212 F (100 C), which is what your thermometer should read (if you are at sea level). You can leave it in there for a few minutes to make sure the reading is accurate.
Dark And Light Pans Are Not Perfectly Interchangeable
Are your cookies always overdone on the bottom? Are your roasted vegetables not getting browned enough? This one makes perfect sense. Dark pans absorb heat, light pans reflect it. Use light pans for cookies and cakes that don’t want a brown crust. Use dark pans for roasting vegetables, making pizza, or baking anything in which you want more of a crust.
Swapping Pan Sizes And Shapes
You might now want to use the pan that the recipe calls for. Pick up a copy of, Joy of Baking, and use the Baking Pan Sizes page. It has a list of every pan and its capacity, so that you can switch things around and swap pans with compatible capacities or adjust if needed.
Wear An Apron
Your apron will take a beating, but it will save your clothes!
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
Turn out amazing treats with these easy tips and tricks to help you bake your best every time.
Measure Flour Accurately
Using a measuring cup to scoop directly from the bag can pack in too much flour, leading to dry, dense baked goods. Use the “spoon and sweep” method by gently stirring the flour in the bag with a spoon. Spoon the flour into your measuring cup. With the back of a knife, level off the cup and sweep the excess back into the bag.
Warm Eggs To Room Temperature
Room temperature eggs blend more easily in batter and dough, and whites whip up with bigger volume. Take eggs out of the refrigerator a couple hours before baking or add cold eggs to a large-size bowl. Cover with warm, not hot, tap water. Rest for 5 to 7 minutes while you measure other ingredients.
Test Your Baking Soda And Baking Powder
These leaveners help baked goods rise. If they aren’t active, quick breads and pancakes will be flat instead of fluffy. Spoon baking powder and baking soda into separate small bowls. Pour boiling water into baking powder. Pour distilled white vinegar into baking soda. If the ingredients fizz, they’re still active.
Measure Liquid And Dry Ingredients Separately
Too much or too little liquid can change the texture and taste of the finished recipe. Liquid measuring cups give you room to pour right up to the fill line without spilling. Use clear measuring cups with pour spouts for liquids. Use flat-bottomed measuring cups for dry ingredients and use the “spoon and sweep method.”
Prevent Overbaking
Know your oven’s quirks. All ovens run slightly differently, and some spots are hotter than others. Keep an eye on how your baked goods are browning, the temperature, and the time to make the best estimate. Use an oven thermometer to see if your oven runs hot or cold (a few degrees above or below what the dial says), and adjust accordingly. Set a kitchen timer, and check for doneness a few minutes early. Rotate your pan halfway through for even baking.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
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
Eating well just got easier. Use one or more ingredients from each of the five categories. Stick with one international flavor profile. Find a sauce in your market’s global-foods section: ssamjang, chutney, hot sauce, salsa, pesto, chimichurri, romesco, aioli, tahini, or peanut sauce. Save money by using leftovers. Save time by using prechopped fresh vegetables.
CHOOSE A BASE INGREDIENT
1/2 Cup
Cooked Brown Rice, Quinoa, Millet, Bulgur, Farro, Barley, Whole Grain Pasta
CHOOSE A LEAN PROTEIN
3 To 4 Ounces
Cooked Meat, Poultry, Seafood, Legumes, Eggs, Tofu
CHOOSE VEGETABLES
1 To 2 Cups
Vary Colors And Textures
CHOOSE A SAUCE
1 To 3 Tablespoons
Sriracha, Harissa, Soy, Sweet Chili, Ssamjang, Chutney, Hot Sauce, Salsa, Pesto, Chimichurri, Romesco, Aioli, Tahini, Peanut Sauce
Bowl Ideas
Korean: Cooked noodles or rice, shredded carrot, sliced cucumber, sliced daikon radish, bean sprouts, sliced grilled beef, runny fried egg, ssamjang, kimchi
Middle Eastern: Cooked bulgur, roasted eggplant, roasted cauliflower, sautéed spinach, cooked chickpeas, grilled chicken, minted yogurt sauce, roasted pumpkin seeds, za’atar spice blend
Italian: Cooked faro, sautéed zucchini, sautéed kale, roasted red peppers, roasted cherry tomatoes, tuna, pesto, olives, marinated artichoke hearts, pine nuts
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
