Kale

Meal In A Bowl

March 18, 2019

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

Winter Produce

February 8, 2018

The colder months are when a rainbow of fruits and vegetables reach their peak, from dark green kale to sunny citrus.

Jicama
Pronounced hee-cah-ma, this winter vegetable is crunchy and refreshing. Its mild flavor makes it perfect for salads, salsa, or as crudités for your favorite dip. Use a vegetable peeler to remove its tough skin. When chopping, pick the ones with taut skin and firm flesh.

Turnips
This phytonutrient-rich root vegetable becomes sweeter as you cook it, shedding any bitterness along the way. The greens are particularly good for you and make an easy side sautéed with some garlic in olive oil.

Beets
Putt off by the long cooking time for beets? Reach for conveniently precooked packages in the produce section, or enjoy them raw. Peel them and grate them into salads or smoothies.

Parsnips
Earthy, sweet parsnips are loaded with fiber and minerals like folate and potassium. Older parsnips can have a somewhat fibrous core, which you can cut out before cooking if you prefer a softer texture.

Red Cabbage
High In antioxidants, red cabbage is great for slaws, but unlock a whole new world of flavor by sautéing, roasting or even grilling it.

Citrus
This category of fruit is at its peak right now, so take full advantage. The beauty of citrus is that it can swing from sweet to savory. These fruits stay fresh for weeks in the fridge, so keep a variety on hand to brighten up breakfasts, lunches, and dinners. Lemons, limes, and grapefruit are easy-to-find mainstays, but don’t be afraid to experiment with blood oranges, key limes, Meyer lemons, kumquats, pomelos, and clementines.

Brussels Sprouts
Full of fiber and vitamins K and C, this once-maligned cruciferous vegetable (from the same family as cauliflower and cabbage) is way more versatile than you think. Try it raw, roasted, fried, steamed, or sautéed.

Kale
This leafy green has gone from tossed-aside garnish to hot trend to salad staple. Whether you choose the curly or lacinato type, kale is high in vitamins K, C, and A, as well as carotenoids like lutein to promote eye health.

“Work With What You Got!”

©Tiny New York Kitchen © 2018 All Rights Reserved

Winter Citrus Fruit

February 1, 2018

Winter Citrus Fruit is a beautiful natural ingredient that will perk up the winter table with generous juiciness and vibrant vivacious hues. Citrus fruit have a beauty that cooks can incorporate into their winter meals. As an added bonus they are an excellent snack for that nagging sweet tooth. They can bring a bit of glamor to a winter fruit salad. Arrange oranges, clementine, mandarin, pomelo or grapefruit slices and you will have a sunny rainbow of goodness for breakfast or brunch. Nothing more is needed than perhaps a scattering of fresh mint or basil. These citrus also combine well with cranberries, raspberries and strawberries, adding burst of sunshine to yogurt bowls and smoothies.

Green salads love a bit of sunshine, too. Add citrus slices to a mixture of arugula, radicchio, endive and baby kale; add minced fresh herbs, such as basil, tarragon and chill. Add a bit of creamy goat cheese and dress it all up with a vinaigrette.

The versatility of citrus makes them a superstar winter ingredient. These beautiful fruits are low in calories, have a significant amount of dietary fiber and are a nice source of folate. Rich in vitamin A and C, Citrus provides healing, soothing benefits for eyes, skin, hair, and nails and many positively impact the aging process. Consuming citrus may possibly lower the risk of heart disease, prostate cancer and macular degeneration.

Let the sunshine in!

“Work With What You Got!”

©Tiny New York Kitchen © 2018 All Rights Reserved

Better Choices You’ll Barely Notice

January 25, 2018

These little tweaks really do add up to lighter and more nutritious meals.

CUT CARBS
All types of vegetable noodles, from beet to squash, are available in the produce aisle or make your own. Serve in place of pasta or mix with whole-wheat spaghetti to bump up the fiber and cut calories.

SAY YES TO YOGURT
Creamy and delicious, yogurt is a great way to add calcium and probiotics to dishes that require cream or mayonnaise. Enjoy it baked into muffins, stirred into sauces, or whisked into dressings.

GO GREEN
Greens like kale, collards, and Swiss chard bring color and nutrients to your plate. Stir them into soups, sauté them for a side, or add them to sandwiches.

“Work With What You Got!”

©Tiny New York Kitchen © 2018 All Rights Reserved

Using Up Every Ingredient

March 22, 2017

I grew up in the Midwest where it was considered a mortal sin to waste food. The motto was “waste nothing and make the most of every ingredient.” Here are some ways for you and your family to make the most of ingredients that otherwise may make their way into the trash bin.

Stewed Fruit does double duty as a topping for pancakes, waffles and ice cream while giving you a serving of fruit. Get started with apples and dried fruits.

Super Stems. Don’t waste the nutrients in stems of greens like collards and kale, or vegetables like broccoli and cauliflower. Use them in longer cooking soups and stews.

Save The Soft. Baked desserts are a great way to use up slightly overripe fruit.

Use It, Don’t Lose It. When you by a special ingredient for a recipe, don’t waste what’s left. Get creative and add them to some of your favorite recipes.

Make Soup with leftovers. Vegetables, grains, and meats make wonderful soups. If you don’t have time to make soup right away, freeze the leftovers until you have a good cooking day. Don’t forget to label and date what you’re freezing for later.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Add More Greens To Your Life

February 3, 2017

Dark Leafy Greens Give You More Nutritional Bang For Your Buck. Add More Greens To Your Diet And Most Likely You’ll Feel Much Better.

Add Cooked Greens To Frittatas, Breakfast Tacos And Poached Eggs.

Stir Greens Into Soups And Stews During The Last Few Minutes Of Cooking.

Start Your Day With A Smoothie Packed With Kale.

Add Greens To Grain dishes Or Serve Grains Over A Bed Of Steamed Chard.

Add Sautéed Greens To Cooked Whole Wheat Pasta Or Stir Into Pasta Sauces.

Make Sure To Wash Dark Leafy Greens In A Sink Full Of Water To Remove Dirt And Sand. Dry Well.

Store Your Greens In A Bag Along With A Paper Towel In The Crisping Drawer Of Your Refrigerator, Or Quickly Blanch And Freeze Greens To Use For Quick Sides And Easy Meal Prep Later.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

September

September 16, 2016

September

September is a wonderful time for enjoying the beautiful array at local farmers’ markets. September is a delightful time for gathering ingredients that will showcase fleeting flavors of summer. A walk among colorful baskets filled with fresh produce is incredibly inspiration.

Blazing scarlet tomatoes, sun-sweetened and fattened from their time on the vine, are joined by zesty green, bright yellow, and almost purple-colored varieties. Turn this beautiful rainbow into a final summer tomato salad by simply cutting thick slices of each colorful variety of tomato, and arranging them on a big platter. Drizzle the slices with olive oil and balsamic vinegar, sprinkle with a bit of sea salt, and finish the dish with finely minced basil.

Fill your shopping cart with crisp cucumbers, glossy purple or creamy white eggplant, pale green or buttery yellow summer squashes, string or wax beans, spicy jalapeno peppers, fragrant peaches, lush melons, sugary corn on the cob and great bunches of finely scented fresh herbs.

As September evenings grow quietly cooler, take pleasure in preparing dishes that feature these ingredients, such as nutmeg-scented roasted peaches, a delectable eggplant parmesan, velvety corn soup, garlic string beans or summer squash stuffed with ground lamb or turkey, breadcrumbs, fresh basil, oregano and parsley, cinnamon and bit of cheese. Cucumbers can be turned into simple refrigerator pickles, jalapeños can be roasted on the grill and packed away in the freezer, ensuring that a bit of summer will still be served as the season marches on.

There is also a hint of fall to be found at the farmers’ market. While all of the summer crops are still available to be savored, the new season is sneaking in. Freshly dug potatoes, dark purple plums, crisp early apples, succulent pears, Brussels sprouts, earthy mushrooms, carrots, cauliflower and kale will provide culinary creativity for weeks to come.

Cooking and eating with the seasons is the most excellent and efficient way to introduce high quality nutrients into the body. When we enjoy what nature has prepared for us, we are giving our bodies the gift of exceptionally luscious flavor, along with important healing properties. I can’t think of a better way to prepare a delicious life.

www.tinynewyorkkitchen.com

“Work With What You Got!”

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

Cauliflower

November 8, 2015

Cauliflower

Whether roasted, mashed, raw or added to pasta dishes, there’s something so comforting about cauliflower’s mild, creamy flavor. Plus, it’s one of the most nutritious vegetables around. What’s not to love?

Cauliflower is a member of the cruciferous family, along with broccoli, cabbage, and kale. These vegetables are an important part of a heart-healthy lifestyle, high in nutrients and fiber and very low in calories.

It’s easier than you might think to separate a whole cauliflower into florets, but if you’re really pressed for time, take advantage of prepared fresh or frozen cauliflower.

To prep cauliflower you will need to first remove the cauliflower’s leaves and cut out the core. Then break into evenly sized florets, cutting any very large ones. Add to a pot of boiling salted water and cook for about 5 minutes. Drain thoroughly. Rinse with cold water if you plan on using it later.

Cauliflower works great as a replacement for higher starch foods like rice, couscous, and potatoes. Steam and mash it to replace potatoes or pulse it in a food processor to create cauliflower “rice” that can be sautéed or steamed and served with curry or chili.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

The Schoolhouse At Cannondale

May 29, 2012

TheSchoolhouse At Cannondale

 

Saturday night I had dinner at The Schoolhouse At Cannondale.  Dinner was well executed and excellent. The schoolhouse is very sweet and tastefully decorated. Owner, Tim LaBent, does such a good job of making customers feel welcome as well as cooking up a storm.  I was invited to come into the kitchen, take a look around and get introduced to the staff.  The kitchen was tiny, but hopping and everyone seemed to be in-tuned with cranking out dishes with love.  The Schoolhouse At Cannondale is such a class act the menu personally welcomes you with your name printed at the top.  Dinner consisted of  “Baby carrots, avocado, radish, grilled scallion, lime, cilantro and sesame seeds;” “Posh n’ beans, ricotta, watercress, pea greens, and wave hill toast;” “Lamb sausage with cavatelli, broccoli rabe and preserved tomatoes;” “Squab with lacindo kale, spring onions, oyster mushrooms;” and “Chocolate soufflé with chocolate sauce and vanilla bean ice cream!” 

I will definitely be making my way back to The Schoolhouse At Cannondale.  A great place to bring friends as well. 

 

The Schoolhouse At Cannondale

Owner Tim LaBant

34 Cannon Road

Wilton, CT  06897

203-834-9816

http://www.schoolhouseatcannondale.com/

 

BUSINESS HOURS

Dinner: Wed-Sat 5:30-9:30 PM

Lunch: Fri-Sat 11:30 AM-2:00 PM

Brunch: Sunday 10 AM-2:-00 PM

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