Fire things up with popular hot sauces. Whether you’re just starting to heat things up or you’re looking for new options there’s a sauce to spice up any meal.
HARISSA
This thick North African sauce combines hot peppers with garlic and other seasonings. It’s traditionally served with couscous, but harissa can also add flavor and fire to everything from meat and fish to vegetables and eggs.
SRIRACHA
While there is sriracha from Thailand (it’s named after the town where it was created in the 1930s), the wildly popular one used in everything from wings to Bloody Marys is produced in Southern California. Both feature fresh red chilies, sugar, salt, garlic, and vinegar.
GREEN HOT SAUCE
Most hot sauces are red because they’re made with red peppers, but there are green versions, which are typically made with jalapeños and/or poblanos and sometimes tomatillos. Green sauces can be milder or more herbal, but heat levels vary from sauce to sauce.
LOUISIANA STYLE
Most hot sauces are based on the Louisiana style formula of chilies, vinegar, and salt, and puréed into a thin red liquid. Which peppers are used, how they’re processed, and additional ingredients make for endless variety.
MEXICAN HOT SAUCE
South-of-the-border sauces tend to use the same Louisiana style combination of chilies, vinegar, and salt, and have a similar flavor, but if you’re eating tacos, why not reach for a bottle from Mexico? Many include chipotles, which are dried and smoked jalapeños, and add smoky flavor.
“Work With What You Got!”
©Tiny New York Kitchen © 2019 All Rights Reserved
One of the best ways to preserve the abundance of fresh herbs from your garden is by making flavored oils. Herb oils can be enjoyed so many ways – drizzled over salads, vegetables, pastas, sandwiches, or grilled items, hot or cold or at room temperature. Not only are they flavorful, but they also add dramatic color when drizzled on plates. If you want to add more flavor add half a clove of smashed garlic and 1/2 teaspoon crushed red pepper to the blender with the other ingredients, which makes a great dipping oil for chunks of rustic bread.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
How To Eat More Protein On A Meat-Free Diet
If you’re new to a meat-free diet or you struggle with ways to get the protein you need here are some important tips that may help you. It really isn’t as hard as you might think.
Snack on protein rich munchies and skip the carbs. Eat roasted chickpeas, edamame, roasted peanuts, or raw nuts. Keep away from heavily salted nuts.
If you’re looking for a frozen treat then purée coconut milk, almond butter, cashew butter, honey, and cocoa powder. Freeze in an ice cream maker for a protein rich frozen treat.
Make an easy cream sauce by whisking cashew butter with vegetable stock, garlic, and minced parsley. Toss with cooked pasta.
Crumble tempeh (fermented soybean protein) into pasta sauce or soups, or wherever you might use hamburger meat.
Purée cooked black beans and add to brownies. For blondies or light colored muffins or cakes, use cooked, puréed chickpeas.
Sprout sunflower seeds and add them to salads. Just soak raw seeds overnight in water to cover. Drain and let sprout for 24 to 48 hours.
Add ground flaxseeds to muffins, waffles, breads, or cookies for a protein boast and added omega 3 fats.
Make a protein packed pudding. Purée silken tofu with cocoa powder, honey, and vanilla extract.
Use hemp or rice protein powder instead of flour to make waffles, pancakes, and baked goods. Instead of eggs, use flax as a binder.
Lentils are awesome! Eat lentils more often. They are fast cooking and easy to use. Add to soups, toss in salads, and stir in cooked rice.
Spread sandwiches and wraps with hummus instead of mayonnaise. I do this all the time. Purée hummus with roasted red peppers or chipotle peppers for an added zing.
If you can tolerate gluten, seitan (wheat protein) is a great substitute for sliced deli meat. Use it in wraps or sandwiches for an easy lunch.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
Easter Menu Ideas
The greatest feast of the Christian Church takes its name from that of Eastre, the Anglo-Saxon goddess of the dawn. The feast, however, has another name, the Pasch, the Greek word coming from the Hebrew pesakh, the Passover. This is the term for the feast which is used in nearly every language except English and German, but even these two languages use the words Paschal candle and Paschaltide. In the churches of the Eastern Orthodox the feast of Easter comes somewhat later than in the Western calendar, but the observance is as great, if not greater. Here are some Easter feast ideas that may be useful in your home this Sunday.
Easter Breakfast Or Brunch
Mini Frittatas: Cheddar, Asparagus, Sun-Dried Tomato, Swiss, Bacon or Mushroom
Spring Onion Quiches With Gruyere Cheese: Cooked Leeks & Onions With Cheese & A Savory Egg Custard Baked In A Tart Shell
Asparagus, Arugula & Goat Cheese Quiche: Asparagus, Baby Arugula & Goat Cheese Mixed With Egg Custard Baked In a Flaky Crust
Fresh Fruit Platter: Sliced Cantaloupe, Honeydew, Watermelon , Pineapple, Grapes & Berries
Easter Appetizers
Asparagus Rolled In Pancetta
Mini Spinach & Ricotta Calzone
Bruschetta
Crudites Platter: Celery, Broccoli, Cauliflower, Green & Yellow Squash, Sliced Cucumbers, Red/Yellow/Green Bell Peppers, Grape Tomatoes And Baby Carrots
Cheese Platter: Classic American & European Cheeses Cubes & Wedges For Snacking. Serve With Almonds & Crostini
Shrimp Cocktail: Cook, Devein & De-shell Large Shrimp Serve with Lemons & Cocktail Sauce
Smoked Salmon Platter: Sliced Salmon With Chopped Red Onions, Capers, Cornichons, Mustard Sauce & Horseradish Sauce
Whole Boneless Poached Salmon: Poached In White Wine With A Light & Creamy Dill Sauce
Soups
Spring Pea & Onion Soup: Pureed Spring Pea & Onion Soup Made With Celery, Leeks, Garlic & Thyme
Carrot & Fennel Soup: Carrots, Fennel & Tomatoes Cooked In Vegetable Broth. Pureed Smooth
Salads & Side Dishes
Shrimp, Spring Pea & Morel Salad: Shrimp With Crispy Spring Peas, Morel Mushrooms & Tomatoes Lightly Tossed In A Lemon Vinaigrette
Golden Beet, Radish & Frisee Salad: Golden Beets, Radishes, Frisee Served With Goat Cheese, Pecans & Champagne Vinaigrette.
Grilled Asparagus: Marinate In Olive Oil & Kosher Salt. Grill
Gnocchi, Peas & Pancetta: Gnocchi, Peas, Panchetta, Ricotta Salata, Baby Arugula & Lemon Zest
Entrees
Honey Spiced Turkey Breast: Brine, Slow Roast Finished With Spices & Honey Glaze
Apricot Bourbon Glazed Ham: Apricot Jam, Honey, Dijon Mustard & Bourbon Combined & Poured On Top Of Ham Then Baked
Victoria’s Apricot Pork Tenderloin
Rosemary Rubbed Leg Of Lamb: Boneless Leg Of Lamb Marinated In Olive Oil & Herbs Then Roasted To Medium Rare
Grilled Salmon With Crispy Potato & Leek Fondue: Grilled Salmon Topped With Melted Spring Leeks With A Touch Of Cream & Crispy Fingerling Potatoes
Rack Of Lamb: Roasted With A Variety Of Spices
Desserts
Carrot Cake With Cream Cheese Frosting
Chocolate Cake
Yellow Cake With White Chocolate Ganache
Victoria’s Caramel & Chocolate Pecan Bars
Fruit Tarts
Hot Cross Buns
