You may substitute any berries for this delicious mug cake.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
Pumpkins range in size from small, creamy white specimens to giant orange globes. Ever so useful as autumnal décor, pumpkins are a versatile and vital source of healthy nutrition.
This festive fall fruit offers a rich source of vitamin C and potassium, both of which may be effective at lowering the risk of heart disease, as well as normalizing blood pressure. The brilliant orange hue of many pumpkin varieties is the result of an abundance of beta-carotene, an antioxidant that transforms into vitamin A in the body. This vitamin may have an effect on boosting the efficiency of immune systems, as well as helping to repair free radical damage to cells.
Pumpkin adds a fabulous, smooth, silky texture and unique flavor to risotto, soup, muffins, cakes, breads, stews, chili, pasta, shakes and so much more. Fresh pumpkin is delightfully delicious and contains an added bonus; pumpkin seeds! Also known as pepitas, roasted pumpkin seeds are lightly crunchy, little gems that are a potent source of zinc, which may be helpful in promoting prostate health.
Pumpkin seeds also offer a significant amount of magnesium, phosphorous, copper, iron, manganese, and omega-3 fatty acids, which may help relieve symptoms of high cholesterol, depression, high blood pressure, and arthritis.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Just a few fresh berries add color and nutrients to a salad, cocktail, or mocktail.
Stock up on fresh berries, wash and freeze them in a single layer on a sheet pan. Then transfer to a freezer bag for future smoothies and baked goods.
Add a handful of berries to a parfait, with yogurt for breakfast or ice cream for dessert.
Gently fold berries into muffin and pancake batter. Cook a big batch and freeze some for easy breakfasts later.
Make into a savory salsa and serve as a dip or over grilled chicken or wild-caught salmon.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Love The Lumps!
Don’t use an electric mixer when combining wet and dry muffin ingredients. Beating will cause gluten to overdevelop, which will produce tough muffins. Mix just enough to wet the dry ingredients; a lumpy batter is the goal.
Thanksgiving is nearly here. If you’re hosting Thanksgiving dinner don’t panic. Here are some important tips that will help you get organized and ensure that your meal goes smoothly and tastes delicious. What’s important is enjoying being with family and friends.
- Plan your menu according to the number of guests you’ll have.
- Order your turkey! Just how big should your turkey be? It’s recommended to have at least 1 1/4 pounds per person. If you round up a bit from that number, you’ll be able to enjoy leftovers.
- Finish your food shopping, and pick up your turkey two days before Thanksgiving. I hope that you’re turkey is a fresh one at this point. How long does a frozen turkey take to defrost? You’ll need to allow ample time to defrost your turkey in the REFRIGERATOR. Turkeys less than 12 pounds will take as long as two days to defrost. A turkey more than 20 pounds can take up to five days to defrost.
- Prepping is important. Make pie crust and store in the refrigerator. Finish any baking (cornbread, muffins, pies). Peel and cut potatoes, and store in water in fridge. Make fresh cranberry sauce. Cut carrots, celery, onions, and mushrooms for stuffing. Sauté and store in fridge. Place white wine in fridge to get nice and chilled.
- The day before Thanksgiving prep green beans, Brussels sprouts, cauliflower, or any other vegetables, and store in a Ziploc bag in the fridge. Set the table and label serving dishes.
- Thanksgiving Day prepare stuffing and other side dishes. Prepare turkey for roasting and place in oven at determined time. If you choose to stuff the turkey, do it right before you put it in the oven. Take stuffing out of the turkey immediately after cooking. While turkey is roasting, make mashed potatoes.
- How do you know when your turkey is done? Use a meat thermometer inserted into the meatiest part of the turkey. Wait for the reading to reach at least 165 degrees. If you’ve stuffed the bird, make sure that also reaches the same temperature for food safety purposes.
- Those glorious leftovers! If you refrigerate the turkey within two hours of serving, your leftovers will last three to four days.
- Try to relax and wait for your guests to arrive.
- Have a wonderful Thanksgiving!
"Work With What You Got!"
Victoria Hart Glavin Tiny New York Kitchen