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 does double duty as a topping for pancakes, waffles and ice cream while giving you a serving of fruit. Get started with apples and dried fruits.
Super Stems. Don’t waste the nutrients in stems of greens like collards and kale, or vegetables like broccoli and cauliflower. Use them in longer cooking soups and stews.
Save The Soft. Baked desserts are a great way to use up slightly overripe fruit.
Use It, Don’t Lose It. When you by a special ingredient for a recipe, don’t waste what’s left. Get creative and add them to some of your favorite recipes.
Make Soup with leftovers. Vegetables, grains, and meats make wonderful soups. If you don’t have time to make soup right away, freeze the leftovers until you have a good cooking day. Don’t forget to label and date what you’re freezing for later.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Have school lunches hit a wall? It’s gets tedious for anyone to eat the same thing every day. It may be time to mix it up to keep your kids interested in eating healthy.
You may want to include dry roasted edamame or chickpeas for a salty, crunchy snack with some protein. Individually packed, pitted olives are also a nice alternative to potato chips.
Use cookie cutters to make sandwiches into fun shapes. This also works well for using on fruits and vegetables.
Pack leftovers from dinner the night before to make a great lunch. The bonus is that it’s super easy.
When you’re at the grocery store make sure to pick up some precut fruits and vegetables. This is a big timesaver.
Pack lunch in a bento box to make lunches look exciting and practice portion control.
Get them involved in shopping for and packing their own lunch.
“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
Most recipes have been perfected for use at seal level. At higher altitudes, adjustments in the cooking time, temperature, and ingredients could be necessary.
At sea level, water boils at 212 degrees. With each additional 500 feet of altitude, the boiling point drops 1 degree. Even though the boiling point is lower, it takes longer to generate the heat required to cook food. Therefore, at high altitudes, foods boiled in water (such as pasta and beans) will take longer to come to a boil and will require longer cooking times than recipes suggest. The processing times for canning foods and the blanching times for freezing vegetables will vary, too.
At high altitudes, cake recipes may need slight adjustments in the proportions of flour, leavening, liquid, eggs, etc. These adjustments will vary from recipe to recipe, and not set guidelines can be given. Many cake mixes now carry special directions on the label for high-altitude preparation.
High altitudes can also affect the rising of doughs and batters, deep-frying, candy making, and other aspects of food preparation. For complete information and special recipes for your area, call or write to the home agent at your county cooperative extension office or to the home economics department of your local utility company or state university.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
The message is simple: Eat well to stay well. The good news is that you don’t need a graduate degree in nutrition to eat healthfully on a daily basis. What follows are some guidelines and information to help you make informed decisions about what you and your family should eat to maintain a balanced diet.
*Consume a variety of nutrient-dense foods and beverages within the basic food groups. Choose foods that limit your intake of saturated and trans fats, cholesterol, added sugars, salt, and alcohol.
*Engage in regular physical activity and reduce sedentary activities to promote health, psychological well-being, and a healthy body weight.
*Consume three or more 1 ounce equivalent servings of whole grains each day.
*Consume 3 cups of fat-free or low-fat milk or equivalent dairy products per day.
*Derive less than 10 percent of your calories from saturated fat and less than 300mg of cholesterol per day. Avoid trans fats.
*Keep your total fat intake between 20 and 35 percent of your calories, with most fats coming from polyunsaturated and monounsaturated sources, such as fish, nuts, and vegetable oils.
*Choose fiber-rich fruits, vegetables, and whole grains each day.
*Consume less than 2,300mg (about 1 teaspoon) of sodium each day.
*Women who choose to drink alcohol should limit themselves to one drink per day; men should limit themselves to no more than two drinks per day.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Making precise slices of softer, smaller foods in a snap, literally, with this tool designed to hold slippery, hard-cooked eggs in its cradle as the wires cut through. Cleanup is just as speedy – use a kitchen brush and warm, soapy water.
It can quick slice soft fruits and vegetables such as peeled kiwis, hulled strawberries, white or cremini mushrooms, and pitted olives.
Create perfect rounds from soft cheeses, like fresh mozzarella balls and goat cheese.
Make even pats from a stick of butter.
Be creative and try using an egg slicer on soft foods that you’re preparing. The possibilities are endless.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
Looking to build healthier eating habits? Remember, you don’t have to change everything all at once. Start with small steps that you can feel good about.
The easiest way to cook healthy is to have the proper items on hand. Healthy pantry staples are key ingredients for making healthy meals. Fill your pantry with these shelf basics and then during the week shop for more perishable foods. Try and buy organic when possible.
Dried Beans & Dried Lentils
Canned Beans (No Salt Added)
Whole Grains
Whole Grain Pasta
Rolled Or Steel-Cut Oats
Canned Diced Tomatoes (No Salt Added)
Low Sodium Vegetable Broth
Unsweetened Plain Soy Milk
Unsweetened Plain Almond Milk
Mellow White Miso
Tahini
Peanut Or Almond Butter (No Salt Or Sugar Added)
Raw Nuts (Almonds, Cashews, Walnuts, Pumpkin Seeds, Sunflower Seeds)
Dried Apricots, Dates & Raisins (No Sugar Added)
Dijon Mustard
Cider Vinegar
Nutritional Yeast
Instead of thinking about what not to eat, think about healthy things that you can add to your diet. Strive to incorporate more greens and colorful vegetables into your meals.
Concentrate on whole foods in their natural forms such as fruits and vegetables.
Whole grains are key. Instead of reaching for regular pasta or white bread, look for varieties made with 100 % whole grain flour. Brown rice, quinoa and barley are good choices as well.
Try steaming your vegetables instead of frying in oil.
Think of beans, whole grains, and vegetables as the main event. Keep lean meat and fish at 3 ounces or less.
Remember, there are no quick fixes. Making healthy choices is a process that lasts a lifetime.
www.tinynewyorkkitchen.com
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Brussels sprouts have a pronounced and sweet nutty flavor, quite unlike cabbage, although the two are closely related. They are traditionally served at Thanksgiving and Christmas and have an affinity with certain nuts, such as almonds, pistachios, and chestnuts. Brussels sprouts taste great with onions, and ginger, or with nuts.
Brussels sprouts should be small and hard with tightly wrapped leaves. Avoid any that are turning yellow or have loose leaves. They will keep in a cool place or in the salad drawer of a refrigerator for several days.
When preparing and cooking Brussels sprouts trim away the base of the stalk and remove the outer leaves. If the sprouts are large, cut them in half or quarters, or slice thinly for stir-frying. Cook very briefly in small amounts of fast-boiling water. Alternatively, stir-fry with onions and ginger, in a little oil and butter.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
Parmesan Cheese Rinds
I tend to use a lot of good quality Parmesan cheese that I grate myself all the way down to the rind. I used to just toss the rinds until one day a chef friend told me all of the ways to use them. I think of them as the bay leaves of the cheese world. Add them when you’re cooking a dish and make sure to remove them at the end of cooking. Seriously, you’ll discover a while new world of flavor.
Throw into sauces, stews, and soups. Adding a Parmesan rind to sauces, stews, and soups will definitely add a nice rich flavor. Add to Italian dishes (both red and white pasta sauces).
Put them in a jar and pour olive oil over them. This makes Parmesan infused olive oil. You could add garlic cloves as well. This is excellent for dipping bread.
Grill them if your rinds are pure cheese with no waxy coating. They’ll become soft and chewy that is delicious on crusty bread.
Make Parmesan broth for cooking with. It’s so easy. Just add a few rinds with some herbs to a pot of water. Simmer for a couple of hours and after the broth has reduced some strain it and use to cook with.
Use them when you’re cooking vegetables.
Put a rind in the pot when you’re cooking rice or risotto.
The great news is that Parmesan rinds freeze well. You don’t need to use them right away and keep for a few months in the refrigerator. They keep for years in the freezer, however. If you don’t have any rinds on hand you may also purchase them from high-end grocers and cheese shops, where they’re super inexpensive.
www.tinynewyorkkitchen.com
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
5 Ways To Use A Vegetable Peeler
The humble vegetable peeler has hidden talents.
Easily Peel Fruit: To peel soft fruits and vegetables, like tomatoes and peaches, you usually have to briefly dunk them into boiling water. Using a good vegetable peeler is so much easier and faster. Look for peelers with serrated blades for the best results and select not-too-ripe fruit.
Shaved Cheese: Give salads, pastas and roasted vegetables a restaurant-style finish by garnishing with generous amounts of shaved Parmesan or pecorino romano cheese.
Vegetable Pasta: Shave long strips of zucchini, carrots (even sweet potatoes and squash) to transform them into pasta substitutes. Serve raw or briefly steamed with your favorite sauce, or toss with a vinaigrette for a fresh and nutritious salad.
Spreadable Butter: Is there anything worse than trying to butter toast or bread with rock hard butter straight from the fridge? Use a vegetable peeler to scrape off thin and perfectly spreadable butter ribbons.
Chocolate Curls: Peel the edge of a slightly softened chunk of chocolate to create curls, or the flat surface of very cold chocolate to make shavings. Keep your creations in the freezer and use to garnish cakes, pies, puddings and seasonal fruit.
www.tinynewyorkkitchen.com
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
