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 […]
Tag Archives | Soups
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 […]
Freezing Herbs
Make prep a snap with herb ice cubes, ready to toss in the pan. Freezing herbs is an excellent way of preserving fresh delicate herbs that cannot be successfully dried. They will lose their fresh appearance and texture, but are still suitable for use in cooking. They should keep for up to 3 months. To […]
Using Up Every Ingredient
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 […]
Tips from Victoria
Crystallized Ginger
Crystallized ginger is fresh ginger that has been slowly cooked in sugar water and rolled in coarse sugar for preservation. It has a sweet, spicy taste and can easily be made at home. "Work With What You Got!" © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved Read More
