Simnel cake is a traditional English fruitcake eaten during the Easter season and has been eaten since medieval times. The cake is both a rich, sweet treat and a symbolic ritual. The fruit cake is topped with eleven marzipan balls to represent the eleven apostles of Christ, minus Judas.
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Add this Cucumber Cabbage Salad to your Easter or Passover menu. Fresh dill adds bright spring flavor to this crunchy salad.
It is truly a sign of spring when Fiddleheads appear. Fiddleheads (Ostrich Fern) have a striking appearance, which looks like the neck of a fiddle and tastes somewhere between green beans and asparagus.
Fiddleheads are best served simply. Sauté with a bit of butter and an allium, such as garlic, shallots, or minced onion.
When purchasing fiddleheads, look for fresh bright green, tightly coiled plants. If you see browning that is a sign of age. You’ll want to avoid the browned ones.
To prepare for cooking, wash about 1 1/4 pounds of fiddleheads in cold water and rub away any papery “scales,” then trim the ends. Because the plants are wild, it is wise to make sure they are thoroughly cooked before serving, to avoid the possibility of a food borne illness. The best method is to boil them in salted water for about 10 minutes and then sauté them.
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If you want to lower your risk of heart disease and lose weight, without feeling deprived, the Mediterranean diet just might be the plan for you. The Mediterranean diet is known for being one of the healthiest eating patterns and one of the easiest plans to follow. In fact, research has shown that it can lower bad cholesterol, lower risk for certain types of cancer, and even improve brain health. The Mediterranean diet doesn’t call for eliminating entire food groups, but encourages smart choices from each.
GRAINS
Many of the grains you will find available in the Mediterranean diet, like barley and buckwheat, are whole grains, which have so many health benefits. Whole grains are not only packed with heart-healthy vitamins and antioxidants, they also contain fiber. Fiber is good for digestive health and heart health, as it can help lower LDL cholesterol (the type of cholesterol that causes heart disease). The Mediterranean diet also encourages enjoying whole-grain breads with olive oil instead of butter because of the heart-health benefits.
FRUITS & VEGETABLES
The diet places an emphasis on consuming plenty of fruits and vegetables. Cucumbers, tomatoes, kale, onions, bell peppers, broccoli, and spinach are all great examples. Combining vegetables with whole grains, in a pasta salad or couscous for example, is a great way to enjoy both. Fruits such as berries, apples, melons, and figs all make great snack or even dessert options. For breakfast you can easily combine fruits with whole grains for a breakfast muesli or try blueberry pancakes made with buckwheat.
PROTEIN
Protein from lean sources such as poultry and seafood are encouraged at least twice a week. However, red meat is supposed to be limited to only a few times per month. Seafood is encouraged because of the heart healthy fats, which are good for brain and heart health. Lean poultry is encouraged because it’s low in saturated fat, but high in protein, which is good for muscle building and satiety. Lemon chicken salad or Tuscan chicken stew would both be great dishes to include on the plan.
DAIRY
Dairy is allowed on the Mediterranean diet, but moderation is key. Instead of fat-free or sugar-free yogurt, switch to plain Greek yogurt, which is lower in sugar, but higher in protein. Low-fat milk and cheeses like feta and brie are also allowed, but moderation is encouraged because of their saturated fat and sodium content. For a simple and healthy weeknight dinner, try combining grilled chicken kabobs with a lemon-dill Greek yogurt dipping sauce.
NUTS & LEGUMES
Nuts, seeds, and legumes are encouraged because they contain heart-healthy fats and fiber. Almonds, walnuts, cashews, peanuts, and sesame seeds can be enjoyed as a snack or sprinkled on vegetables or hot cereals. Legumes, such as split peas and red lentils, are great in soups, stews or on top of salads. Try making hummus at home by using chickpeas, olive oil, and lemon juice, then enjoy it with grilled chicken, sliced bell peppers, and whole-wheat pita bread.
HEART-HEALTHY FATS
Saturated fats like butter are discouraged on the Mediterranean diet, which instead urges heart-healthy fats from olive oil, nuts, seeds, and avocados. Heart-healthy fats can actually help raise HDL cholesterol, which is the good cholesterol that our bodies make in order to fight heart disease. To incorporate them, opt for a baked potato with a drizzle of olive oil, or try adding diced avocado to green salads with grilled chicken. If creamy chicken salad is more your pace, serve it with chopped olives.
SEASONINGS
Instead of using salt to season your dishes, the use of herbs and spices is highly encouraged on the Mediterranean diet. Garlic, rosemary, thyme, sage, mint, and basil are all great flavors to add to simply grilled chicken or green salads. Citrus juice from lemons, limes, and oranges can also add flavor that’s perfect for salads and marinades. Try experimenting at home with different seasonings, and find what works for you.
VARIETY & BALANCE
The Mediterranean diet has a lot to offer in terms of variety and health benefits. In additions to focusing on making smart choices, the plan also encourages family meals and making time for physical activity. Lean protein, whole grains, fruits, vegetables, and low-fat dairy are all smart choices that can help you maintain a Mediterranean-style eating pattern. One you and your family can stick to.
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©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
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©Tiny New York Kitchen © 2019 All Rights Reserved
Made with good-for-you ingredients, Chickpea Salad has become a Tiny New York Kitchen mainstay. A protein-packed side dish is easy to make and gets better when refrigerated.
Salted & Unsalted Butter
Butter comes either salted or unsalted (also called sweet). Although all salted butter contains some amount of salt (salt used to be added as a preservative, but today it’s added primarily for flavor), some salted butters are noticeably salty. The problem is the word some. Since the amount of slat can vary from butter to butter, it’s best to use unsalted butter in kitchen and add as much salt as you’d like to each dish. If you prefer salted butter, use it – just remember to adjust the salt in each dish.
Cultured Butter
With this kind of butter, the cream is treated with cultures (like yogurt), allowed to ferment and then churned. The result is a fuller flavor with noticeable acidity. It’s easier to find cultured American butters these days, but as with salted butter, not all cultured butters are the same. A favorite, made by Vermont Creamery, has tang and produces a different sensation on one’s tongue due to its very high butterfat content. Cultured butter is very good to use in baking.
European Butter
The standards for the minimum amount of butterfat in butter are different in Europe and America. Abroad, the minimum is 82 percent; in America it’s 80 percent; everywhere it’s lower for salted butter. When you use European butter you’re likely to have a much richer dish. When I use European butter I don’t make any adjustments to my recipes to make allowances for the difference in butterfat.
Room Temperature Butter
Proper room temperature butter is still slightly cool; it’s really more about texture than temperature. The butter should be soft, but not squishy. The stick should hold it’s shape (a little pressure should leave an indentation), and it should be pliable – if you smash it with a spatula, you shouldn’t have to fight it.
Storing Butter
Keep butter in the refrigerator, well wrapped and away from foods with strong odors. It can be kept in the freezer for almost forever, but let’s call it a year. Defrost overnight in the refrigerator. Butter can keep out at cold room temperature for a day in a butter bell or crock. However, store butter in the refrigerator and then pull it out about 20 minutes before using it.
Clarified Butter
Clarified butter is a magical thing. It’s butter without water (you simmer it away) that won’t burn when used over a high heat. To clarify butter, place the butter in a saucepan, bring it to a simmer, let it bubble gently until it’s covered with foam. Keep simmering the butter until the foam sinks to the bottom and the bubbling just about stops. Line a fine-mesh sieve with cheesecloth or a coffee filter, pour the butter through it into a container, cool and cover. The butter will keep in the fridge for at least 2 months.
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Cocoa powder is mostly used for pudding and cakes. 100% cocao powder also adds rich earthiness to rubs for roasted or grilled meat.
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©Tiny New York Kitchen © 2019 All Rights Reserve
It’s cold out here in the NE…like really cold and we, at Tiny New York Kitchen, are making soup like there’s no tomorrow. Check out our various soup recipes to make your new favorite soup.
Most vegan foods are quite obvious, but it’s important to check the label for ingredients like egg whites, gelatin, honey, or milk.
When in doubt at a restaurant, ask your server to confirm your order is vegan. Dishes are often enriched with non-vegan ingredients like chicken stock or fish sauce.
Rather than focus on what you can’t eat, celebrate what you can. Vegans can enjoy a wide range of foods, including all fruits and vegetables, beans and other legumes, pasta and grains, soy-based foods like tofu and tempeh, and herbs and spices.
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