Most vegan foods are quite obvious, but it’s important to check the label for ingredients like egg whites, gelatin, honey, or milk. When in doubt at a restaurant, ask your server to confirm your order is vegan. Dishes are often enriched with non-vegan ingredients like chicken stock or fish sauce. Rather than focus on what […]
Tag Archives | Vegetables
Seasoning Suggestions
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, […]
Focusing On Vegetables
This Year Tiny New York Kitchen Is Focusing On How To Get More Vegetables Worked Into A Regular Diet.
Ease Into The New Year
Ease Into The New Year With Delicious Salads “Work With What You Got!” ©Tiny New York Kitchen © 2019 All Rights Reserved
Planning Your Thanksgiving
Whether you’re hosting your first Thanksgiving or you’ve been making the family feast for decades, refer to our Thanksgiving timeline checklist to keep your prepping, shopping, and cooking on track for the big day. 1 TO 2 WEEKS BEFORE THANKSGIVING Confirm the number of guests and plan your menu Order your turkey Plan your table […]
Root Vegetables
This fall Tiny New York Kitchen celebrates sweet parsnips, earthy beets, and mild turnips. These root vegetables offer flavor, nutrition, and versatility. Look for root vegetables that are firm to the touch with smooth, blemish-free skin. If there are any greens attached, make sure they look fresh, not wilted. Before storing parsnips, beets, and turnips, […]
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 […]
Garlic
What’s the deal with pre-minced garlic?! Here at Tiny New York Kitchen we’re generally not big fans of buying already prepped vegetables, but jarred minced garlic is actually the worst. Stored in water or oil and kept shelf-stable with the help of chemical preservatives, it smells and tastes like a bad joke about garlic. Bitter […]
Fresh Herbs
Fresh herbs have delighted the senses and tantalized the taste buds for centuries. In medieval times great bundles of herbs were strewn on castle floors as a natural air purifier. Brides often chose to wear delicate crowns of flowers interwoven with herbs upon their heads, and both Western and Eastern medical practitioners may employ herbal […]
Zucchini
Zucchini is wonderfully versatile, healthy, and contains only 25 calories per small zucchini. Low in sodium, cholesterol free and is an excellent source of vitamin C and manganese. Leave the thin skin on for all preparations. It’s a good source of dietary fiber. Store unwashed zucchini in a plastic bag, in the vegetable compartment of […]
Tips from Victoria
Cranberries
Cranberries These tart, bright ruby-red berries grow wild on evergreen shrubs in peaty marshland all over northern Europe and North America. They are closely related to blueberries and bilberries, but are much more sour and are always served cooked. They are closely related to cowberries and lingonberries. Cranberries are sometimes known as bouceberries since they were traditionally tested for firmness by being bounced seven times. Any berries that failed the bounce test were too squashy and were, therefore, discarded. Read More
