With cold winter days among us, simple soups are a favorite for weeknight dinners. There are plenty of reasons to love soup: lots of tasty choices, simple to make from scratch, stores well for leftovers, and is a delicious way to warm up on a cold winter’s day. There is something extra cozy about soup […]
Tag Archives | Soups
Freezing Basil
Fresh basil can be dried, but freezing holds the flavor better, and there are two easy methods. 1. Freeze Whole Leaves: Blanch basil leaves in boiling water for two seconds and immediately place in an ice bath. Dry the leaves completely, then place in a freezer-safe container, layered with parchment paper or wax paper, and […]
In Season Potatoes
I don’t know what’s more comforting than potatoes. A staple food in many parts of the world, potatoes are an integral part of much of the world’s food supply. Potatoes are the world’s fourth-largest food crop after maize, wheat, and rice. There are currently over 1,000 different types of potatoes. White Potatoes: These all-purpose potatoes […]
For The Love Of Soup
It’s cold out here in the NE…like really cold and we, at Tiny New York Kitchen, are making soup like there’s no tomorrow. Check out our various soup recipes to make your new favorite soup.
Cooking Winter Squash
How to cook rich, perfectly roasted winter squash without any prep work. This method works for winter squash of any size, so adjust the roasting time as needed. Preheat oven to 400 degrees. Roast the whole squash on a baking sheet until the skin is papery and a fork inserted into two or three different […]
Better Choices You’ll Barely Notice
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 […]
Soup Weather
One of the great things about winter is soup weather. I make all sorts of soups and stews. If I make a Sunday roast then the next week I usually make a stew. Soups and stews are a perfect way to use leftovers and they make great next day lunches. Be creative and make up […]
Pumpkins
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, […]
Orzo
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 […]
Tips from Victoria
French Toast Toppings
French Toast Toppings Ok, most of us love maple syrup on our pancakes and French toast, but sometimes it’s fun to change it up a bit. Here are some interesting alternatives that just may become your new favorites. Apples & Thyme Sauté 2 large Gala apples (cut into 1/2 inch thick pieces(, 1 tablespoon fresh thyme leaves and 1/4 teaspoon sugar in 2 tablespoons unsalted butter for 6 minutes until just tender. Sweet & Spicy Bacon Cook 1 pound bacon (cut into 1/2 inch pieces) in large-size skillet over a medium heat 10 minutes until nearly crisp. Using a slotted spoon transfer bacon to plate lined with paper towels. Read More
