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
Cheesy baked pasta is even more fun when you can slice it into wedges.
The leaves are turning, the mornings have a crisp bite and apple picking excursions are underway. Many of us are ready for autumnal flavors and when you’re drinking your pumpkin spice tea consider making this delicious Pumpkin Carbonara.
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
Orzo is the Italian word for barley; however, orzo is not made from barley at all, but rather from semolina, which is a course ground flour made from durum wheat. With its shape reminiscent of slivered almonds, orzo cooks up in about half the time of rice, making it a speedy standby to have on hand to add heartiness to meals.
Just bring 3 quarts of lightly salted water to a boil. Add 8 ounces ( 1 1/2 cups) dried orzo and boil about 10 minutes until it has a firm, chewy texture. Stir occasionally to prevent it from sticking together. Drain orzo in colander and serve immediately.
Rinse orzo only if it will be baked or served cold in a salad. Otherwise, do not rinse as rinsing removes a light coating of starch that helps sauces and seasonings cling to the pasta.
For the best texture and flavor serve orzo immediately after cooking. If your orzo gets done before the rest of the meal, you can keep it warm by returning the cooked drained pasta to the warm cooking pan. Stir in a little butter or olive oil to prevent it from sticking together. Cover the pasta with a lid and let it stand no more than 14 minutes.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Oranges and lemons were first brought to the Americas by Spanish explorers. Today the United States is among the world’s top citrus growers and consumers. To choose the best citrus select fruit that is heavy and not too soft. When selecting oranges don’t worry about the color, as it is not a good indicator of how tasty the orange will be. For lemons and limes the juiciest fruit gives a little when you gently squeeze them. I like to roll lemons and limes around on the counter with the palm of my hand to loosen up the juice before cutting into them.
Oranges, grapefruits, lemons, and limes are the most commonly found citrus fruits. Lemons, limes, and oranges come into season just when we need them the most, when days are short and the weather is cold. Rich in vitamin C and fiber, they add a zesty boost to almost any meal. During the winter months, look for other varieties, such as blood oranges, Key limes, and Meyer lemons, as well as grapefruit-like pomelos and tiny kumquats.
We need vitamin C to stay healthy and citrus fruit is a delicious way to add lots of this vital nutrient to your diet. Start the day with orange juice, add a squeeze of lemon to warm water later in the day, or pack grapefruit sections to enjoy as a snack at work or school.
Citrus stars in everything from sweet and savory dishes to non-food uses. Simmer slices of lemons, limes, and oranges in water to use as a natural air freshener, use lemon juice as a gentle alternative to laundry bleach, or combine lemon juice with olive oil to use as furniture polish.
Much of the citrus flavor is in the zest. Finely grate the peel and add to anything that needs a punch of citrus flavor. To get perfectly grated zest without bitter white pith, use a fine zester.
Make your own flavored salt by processing coarse salt, freshly ground black pepper, and citrus zest in a food processor. Add this mix to soups, stews, meats and pasta dishes.
Use a vegetable peeler to remove large strips of peel and add to hot tea, mulled wine, soups, and stews to add bold flavor.
To segment citrus like a pro cut a thin slice from either end of the fruit to make a base. Pare away the peel and white part of the rind. Cut into the fruit center between one section and the membrane. Cut along the other side, between section and membrane. Repeat.
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“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
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
Cooking Pasta
There is no salt in pasta dough, so make sure to put enough salt in the cooking water. Use plenty of water, which should be about 4 quarts per 1 pound of pasta. Because salt actually slows down the rate at which water comes to a boil, add salt after the water is boiling. Use a heaping teaspoon for every quart of water. If you don’t think that you have enough salt in the water, then taste it, and you should be able to detect the salt.
I like to serve pasta from a warmed serving bowl. Place the bowl in the sink and set the colander inside of the bowl. Drain the pasta, letting the water drain into the bowl. Lift up the pasta in the colander, give it a good shake to drain further, and then pour the pasta into the still warm cooking pot. Make sure to NEVER rinse the pasta. This is a big no no. Then add the sauce to the pasta, in the cooking pot, and combine. Pour out the water from the serving bowl. I always reserve a cup or two of the pasta water in case I want to thin out the sauce a bit. Dry the bowl and transfer the pasta to the warm bowl and serve. It’s that easy.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved