To flavor your food reach for herbs and spices rather than high-sodium table salt. Make sure to read the labels of seasoning mixes because many of them contain salt.
Seasoning Suggestions
Pasta: Basil, Fennel, Garlic, Paprika, Parsley, Sage
Potatoes: Chives, Garlic, Paprika, Parsley, Rosemary
Rice: Cumin, Marjoram, Parsley, Saffron, Tarragon, Thyme, Turmeric
Seafood: Chervil, Dill, Fennel, Tarragon, Parsley
Vegetables: Basil, Caraway, Chives, Dill, Marjoram, Mint, Nutmeg, Oregano, Paprika, Rosemary, Savory, Tarragon, Thyme
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
This Year Tiny New York Kitchen Is Focusing On How To Get More Vegetables Worked Into A Regular Diet.
Ease Into The New Year With Delicious Salads
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
Noel has been in English since the 13th century as a forename and family name (e.g., Nuwel, Nuuel) for those born or baptized on Christmas or during the Christmas season. In the late 14th century, Nowel is used as an exclamation of joy in The Canterbury Tales (this usage remains only in Christmas carols). In the late 14th century alliterative poem Sir Gawain and the Green knight, Nowel meant “Christmas day, the feast of Christmas, Christmastide.” Middle English shows several spellings, e.g., Newel, Nouel, Nowelle, Nowel, all derived from Anglo-French, Middle French, and Old French forms (Nowel, Nowelle, Nouel, Noel), Noel in French. The spellings with 0 (e.g., Noel) are a variant of spellings with a (e.g., Nael) that began in the 12th century. Nael is a regular French development from Latin natalis (in full, dies natalis “birthday”).
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Christmas Cookies That Are Almost Too Pretty To Eat
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
We at Tiny New York Kitchen get it! Especially during the holidays you don’t want to ruin a good piece of meat. Here are some general guidelines for producing the best results for your holiday meal.
Remove meat from the refrigerator at least an hour before roasting so it can come closer to room temperature.
Start the roast at 450 degrees for 15 minutes to develop a nice crust.
Drop the oven to 350 degrees for an additional 15 to 20 minutes per pound.
Remember, you must cook to temperature, NOT time, because every oven and piece of meat is unique. So, take the temperature of the roast every 20 to 30 minutes to avoid overcooking. 120 degrees (50C) for rare and 130 degrees (55C) for medium-rare.
Always use a meat thermometer. An instant-read probe thermometer helps dispel any guesswork.
Remove from oven and loosely cover roast with foil to keep warm and rest it for 30 minutes. Don’t be alarmed when you see the temperature of the roast creep upwards a few degrees while it rests. This is perfectly normal and expected.
These directions will work for nearly all holiday roasts. The exceptions are thinner/smaller roasts like beef tenderloin or rack of lamb. These can be cooked at 400 degrees for the entire time, using a meat thermometer to monitor progress.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
Fruitcake Pound Cake Is A Delicious And Easy Holiday Favorite
If you’re looking for some useful tips on making and baking the best cookies you and your family has ever tasted then these basics will get you on the right path for cookie success.
Butter
It’s true that nothing is better for the flavor, richness, texture, and color of cookies than butter. If you have a dairy allergy then margarine can be substituted for butter if it contains enough fat. For best results, choose a stick margarine with at least 80 percent vegetable oil or one that contains at least 100 calories per tablespoon. Substituting shortening for butter will give cookies a softer, more cakelike texture and a different flavor.
Sheet Success
If your cookie sheets are thin, warped, or dark from years of baked-on grease, it’s time to go shopping. Purchase shiny, heavy-gauge cookie sheets that have low or no sides. Use jelly-roll pans (15x10x1 inch baking pans) only for bar cookies since their 1-inch sides prevent other cookie types from browning properly. Let hot cookie sheets cool between batches. Using a nonstick baking mat prevents cookies from sticking to cookie sheets by lining the sheets with this reusable mat. Parchment paper works well, too.
To The Freezer
Are you concerned you’ll have no time for last-minute holiday cooking baking? Get a head start by freezing baked and cooled cookies. Most cookies can be frozen for month, ready to be pulled out at a moment’s notice. Use airtight plastic bags and containers specifically labeled for freezer storage. Separate layers of cookies with sheets of waxed paper. Tightly seal filled bags and containers and freeze for up to three months. For best results, don’t frost or glaze cookies before freezing. Instead, freeze unfrosted cookies, thaw, then frost before serving. Most cookie dough (except bar batters and meringue or macaroon mixtures) can be frozen in an airtight freezer container for up to six months. Thaw dough in its container in the refrigerator. Shape and bake as directed.
Shipping
Sending cookies, not crumbs, to loved ones through the mail is possible – with a little care. For best results, send crisp or firm varieties (including most slice & bake) and avoid frosted moist, thin, or filled types. Wrap baked and cooled cookies individually, in back to back pairs, or in stacks in plastic wrap. Line a sturdy box with bubble wrap and pack cookies in layers of packing, peanuts or tissue paper so they won’t have room to shift. Write “perishable” on the box and ship early in the week so your package won’t be delayed over the weekend.
“Work With What You Got!”
©Tiny New York Kitchen © 2018 All Rights Reserved
When you have a house full of guests consider making a gluten-free cheesecake.
Tiny New York Kitchen Wishes You & Your Family A Very Happy Thanksgiving!
