Sometimes, the best way to cook fresh produce is the simplest way of all.
For roasting vegetables, put them on a baking sheet, sprinkle with olive oil and a bit of kosher salt, and cook in a hot oven until tender, turn once or twice.
For steaming vegetables, put a small amount of water in a saucepan and heat over a medium-high heat until tender, as little as 2 minutes or up to 10, depending on the vegetable.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Grilling season is upon us and many want to grill fish, but have questions on the best way to do it. Here are some easy tips to help you get the most out of your fish grilling experience.
Ask Your Fishmonger. Fishmongers are knowledgeable and can recommend the best fish for dinner. They will clean your fish for you as well.
Take It Easy. Leave the fish head and tail on for easier handling, and try grilling a small 1 to 1 1/2 pound fish if you’re a first-timer.
Work With A Clean Grill. Scrub the grates clean with a wire brush to reduce sticking, and rub the exterior of the fish with oil before placing it on the grill.
Get Cooking And Don’t Be A Flipper. Grill over a medium-high heat for about 8 minutes total cooking time per inch of thickness. Most fish will cook best if turned only once, so wait at least 3 minutes for the fish to form a crust on the outside before flipping. Don’t risk the fish falling apart by trying to flip multiple times.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
These original red phone boxes first appeared on British streets in 1926, but since the 1980s they have become obsolete and many have made their way to the junkyard. These days, however, the iconic red phone box has made a comeback and can been seen in cities and villages around England. Many have been renovated and are now being used as tiny cafes, cellphone repair shops and even housing defibrillator machines. I am thrilled that these beautiful boxes are making their way back to the streets and are fulfilling important community needs.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
It’s Time For Jam Making Here At Tiny New York Kitchen. First Up Is Strawberry Lime Jam. Sweet, fresh strawberries get a little kick from lime and a touch of salt, for a vibrant, fresh tasting jam. Put it to use on crumpets, toast, or spoon over yogurt. It makes a beautiful homemade gift as well.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Sometimes I Just Get In An Uncontrollable Baking Mood. Baking Brownies Is One Of My Favorite Things To Do.
It’s that magical time of year when Mother Nature reinvents herself. I love watching everything come to life after a long winter. Spring is also the time when people take a look at their homes and decide to tackle long delayed projects. Wouldn’t it be nice to have the inside of your home bloom along with the outside? Most of us feel overwhelmed when we look at a large project that we just can’t get started. Here are some ways to declutter and spruce up the inside of your home.
Clean & Declutter: Just take one room at a time. Get rid of all the extra “stuff” that has accumulated and give each room a good cleaning.
Paint: It is amazing what a new paint job in a pretty updated color can do for a room. Are any of your rooms looking a bit tired? Wake them up with a new color.
Window Treatments: If you don’t have a privacy issue and have a nice view, take everything off the windows and let the sun shine in. The view will be Mother Nature’s artwork in the room. If you do need window treatments, keep them simple. Side panels on a pretty rod, roman shades, or plantation shutters are fun options.
Kitchens & Baths: New faucets, light fixtures, handles, and pulls on the cabinets and new towels in the bathroom will add sparkle without breaking the bank.
Lamps: New lampshades and bulbs are quick fixes that can brighten things up.
Foyer: Do your guests feel immediately welcome when they enter your home? Open your front door and what do you see? Perhaps a rug, mirror, small bench or chair. Flowers can create a warm, cheerful welcome.
Rugs: For a quick update to a living or family room add a new area rug that will define the conversation area.
Pillows: It is amazing what a couple of pretty new throw pillows can do to add sparkle to a room. This is an easy and inexpensive update.
“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
A little more protein and a little less sugar really do add up to living a healthier lifestyle. Here are nine easy hacks to keep you on track.
Skip the butter and sour cream. Salsa is your baked potato’s new best friend.
Peanut butter powder will flavor smoothies without the fat.
Move over mayonnaise. Greek yogurt can take its place in salads and on sandwiches.
Waffle and pancake upgrade: Use warm applesauce or sautéed fruit instead of syrup.
Add a slice of tomato, pepper strips, or shredded spinach to grilled cheese sandwiches.
Add cannellini or butter beans to smoothies for a thick, creamy texture and add protein and fiber.
Use bone broth instead of regular chicken broth for added protein.
Fill your plate with vegetables swap-outs like cauliflower rice or zucchini noodles.
Instead of steaming or boiling, try roasting vegetables. The caramelized flavor is hearty and satisfying.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Let’s face it; most of us eat way too much salt. A high-sodium diet can increase risk of high blood pressure (hypertension), which can lead to cardiovascular and kidney disease. The Dietary Guidelines for Americans recommend limiting sodium intake to less than 2,300 mg per day, which is about 1 teaspoon of salt. The good news is that reducing the amount of salt you use will retrain your taste buds to sense other flavors. You won’t even miss it.
Bland food is such a bore, but how can we keep sodium in check without sacrificing flavor?
Here are some suggestions to reduce salt in your diet:
Remove the salt shaker from the table when you eat.
Limit process foods, including cured, pickled, salted, or brined products.
Focus on fresh or frozen fruits and vegetables without sauces or seasonings.
When choosing canned options, look for “no salt added” or “low sodium.”
Cook at home so you have control over how much salt you add.
Flavored vinegar, onions, garlic, and citrus also add tons of flavor without the sodium.
Herbs and spices are the key to flavor. Add dried varieties during cooking and fresh herbs at the end of cooking or when plating a dish. Thyme, mint, lemongrass, dill, basil, oregano, chives, and parsley are great herbs to use. Spices like pepper, ginger, chili powder, and cinnamon are excellent spices to flavor your food.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Welcome Spring. We rejoice in longer days and the vision of growth and rebirth after a long winter. The seeds planted last autumn have germinated over the winter, have become buds, and are beginning to break through the cold earth. These are signs of renewal and hope that start to stir within each of us. The seeds of change that we planted within ourselves now push through with the new energy we feel. A sense of renewal gives us the vision and inspiration to bring our creative energy to fruition.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
