Vegetables

Broccoli

March 12, 2015

Broccoli

Broccoli is a plant in the cabbage family with tight heads of green, purple, or white flower buds that are cooked and eaten as a vegetable. Broccoli comes from the Latin brachium, “strong arm/strong branch,” and comes from a reference to its shape. Broccoli is the Italian plural of broccoli, “cabbage sprout/head,” and literally means “little shoots.”

When shopping for broccoli look for heads that are dark green or purplish and tightly clustered. The stalks should be fresh looking and not tough or woody.

Refrigerate broccoli for up to five days in a perforated bag. Broccoli can be blanched and frozen for up to 1 year.

To remove dirt simply soak a head of broccoli upside down in a bowl of cold water for 20 minutes. Cut or peel off any stalk parts that are tough. Cut into spears. Broccoli can be precooked by blanching or parboiling.

Eat more broccoli!

Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen

Baby Zucchini

March 5, 2015

Baby Zucchini

Baby zucchini are very tender, tasty simple vegetables that have more flavor than the larger Italian zucchini as well as being very easy to prepare and enjoy. Archeologists think that they are indigenous to Central America. They are very nutritious and are a good source of Vitamin A, C B6, thiamin, niacin, and Pantothenic acid. Baby zucchini are also a very good source of fiber, protein, folate, iron, magnesium, phosphorus, zinc, and copper.

Quick Roast: Cut lengthwise and roast with sliced onions for 25 minutes at 350 degrees.

Blanching: Drop zucchini into boiling water for 1 to 2 minutes. Then remove to an ice bath. Zucchini are now ready to cut lengthwise and add to salads, sauté with mushrooms, onions, and garlic.

Grilling: Brush zucchini with olive oil, sprinkle with fresh herbs or spices, and either grill on BBQ or grill in a grill pan for about 2 to 3 minutes on each side.

Microwave: Place zucchini in ziplock bag. Cut corner of bag and microwave on high for 3 to 4 minutes.

For Salads: Baby zucchini makes a great salad addition. Shred or grate raw and add to salads, or cut lengthwise and add to vegetable platters.

Raw: To eat raw make sure to wash before eating.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen

Perplexing Foodstuffs

Perplexing Foodstuffs

February 10, 2015

Perplexing Foodstuffs

There are those foods that can be rather difficult to figure out how to eat without looking like you were born in a cave. Here are some useful tips for properly eating perplexing foodstuffs.

Artichokes
Pluck off artichoke leaves and scrape the tender part (not the prickly point) between your teeth (preferably after dipping in melted butter). Work your way to the delicate inner leaves, and then use a knife to cut off the remaining small leaves and feathery innards. Cut the artichoke “heart” into bite-sized pieces and eat with a fork.

Asparagus
Eat asparagus with your fingers if served raw as crudités. Eat with a fork and knife if served with dinner.

Bread
Break bread into bite-sized pieces, and butter it or dip it into olive oil just one piece at a time.

Crab (Soft-Shelled)
Eat entire crab, including shell, either in sandwich form or using a fork and knife. Remove inedible pieces from your mouth with a fork.

Fajitas
Place meats, vegetables, and other fillings on a flat tortilla. Roll up and use your fingers to eat fajitas from one end.

Fondue
Spear bread, vegetables, or fruit with a fondue spear and dip into cheese or sauce. Remove food from spear using a dinner fork, and eat from a plate. DO NOT double dip. Spear uncooked meat cubes and place spear into fondue broth or sauce. When cooked, transfer meat to a plate using a dinner fork and cut into smaller pieces to eat.

Lobster
Wear a lobster bib to avoid fishy splatters, Crack shells with shellfish crackers and extract meat with a small fork or pick. Cut larger pieces with a knife, and eat with a fork after dipping in melted butter. Clean your hands by dipping fingers into finger bowls, and use lemon (if provided) to cut extra grease. Dry your hands with your napkin.

Peas
Use a knife to push peas onto a fork. Do not mash peas before eating, or eat peas from a knife.

Raw Shellfish
Use a small fork to extract mussels, clams, or oysters from the half-shell. Season with fresh lemon or cocktail sauce. In informal settings, you may quietly slurp shellfish from shells.

Soup
Using a soup spoon, spoon soup away from your body and then quietly sip from side of spoon. Tilt bowl away from you to spoon up remaining drops.

Spaghetti
Twirl pasta with fork tines into bite-sized portions, and allow any dangling pieces to fall back onto your fork. You may also rest fork tines against the bowl of a spoon while you twirl pasta.

Steamers
Extract clam from shell using a small fork, and use a fork and knife to remove inedible neck. In informal settings, it is permissible to use fingers.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen

Super Bowl Sunday

January 30, 2015

Super Bowl Sunday

Take a break from your new year’s resolutions and enjoy the game with great food.

Most Americans love Super Bowl parties and for many, it’s for the football and for most it’s about the commercials. But no doubt about it everyone loves the Super Bowl food.

If you’re hosting a Super Bowl party it really should be casual and low-pressure because all of the guests are supposed to be watching the game during dinner!

Here are some ideas for your Super Bowl menu. Just good old American food. Don’t worry; you can go back on your diet on Monday!

Starters
Pigs In A Blanket
Roasted Potato Skins With Sour Cream, Cheddar & Chives
Garlic Drumettes With Creamy Dill Dip Or Blue Cheese Dip
7 Layer Dip & Chips
Avocado Lime Dip
Chili Pita Chips
Crudité Tray With Onion Dip

Dinner
6 Food Sub Sandwiches
Philadelphia Cheesesteak Sandwiches
Classic Red Beans & Rice
Game Day Chili
Fried Chicken
Roasted Chicken Enchiladas
Coleslaw
Jalapeño Cornbread

Dessert
Chocolate Chip Cookies
7 Layer Bars

Everyone wins betting. Set up a pool and have everyone choose charities to put in the boxes. Make a separate pool for kids with grab bag prizes.

Mix & Match those dishes! Everything doesn’t have to match. Serve food on casual everyday dishes and if you don’t have enough of one set, just mix and match.

Most of all, don’t stress. Have a fun time and may your team win!

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen

Slim Sandwiches

January 6, 2015

A sandwich doesn’t have to be full of fat and calories. Replace high-fat mayonnaise with one of the reduced-fat varieties. You may want to stir in some chopped fresh herbs into reduced-fat mayonnaise for a flavor boost.  You may also want to hold the mayo and spread your bread with mustard, as mustard is naturally low fat. You may also want to try a spread of non-fat yogurt mixed with a bit of mustard.  Chutney, delicious by itself or when blended with mayonnaise or mustard, adds a sweet and spicy dimension to a sandwich.

Many lunch meats are high in sodium and calories. Look for alternatives such as grilled vegetables or skinless chicken breast, roasted turkey breast, or shrimp in a low-fat dressing. Another good alternative is water-packed tuna.

Cheese is a high-fat sandwich ingredient that should be eaten in moderation. Choose lighter cheeses such as Swiss or low-fat cheese.

Rather than ordering your sandwich at the deli counter, take a stroll by the salad bar. There are many candidates for a great sandwich just waiting to be piled onto bread (or into a pita) and drizzled with low-fat dressing.

A few healthy choice ingredients are: artichoke hearts, roasted peppers, pepperoncini, sprouts, shredded carrots, asparagus, sliced tomatoes, and tofu.

"Work With What You Got!"

© Victoria Hart Glavin Tiny New York Kitchen

Ways To Resist Overeating During The Holidays

December 6, 2014

Ways To Resist Overeating During The Holidays

Tiny New York Kitchen’s new motto is that December is the new January! With countless cocktail parties, cookie exchanges, and holiday meals this time of year, even the most responsible eaters can be tempted to go all out. Here are a few tips that can prevent total diet derailment, and still enjoy yourself, during the holiday season.

Fill your fridge with healthy, protein-rich snacks that will fill you up and keep you full so that you are less likely to indulge during holiday festivities.

Decide which temptations you would like to resist and to what degree. Remember moderation is key!

Indulge wisely. Allow yourself to enjoy those must-have treats that you look forward to all year long. Whether it’s eggnog, mashed potatoes, pecan pie, or red velvet cake – keep in mind that there is no need for an all-out binge-fest. Enjoy a reasonable yet rewarding amount of holiday foods that you absolutely love. Remember that no single meal will wreck your waistline.

Pay attention to how much water you are drinking. Try and consume 8 to 10 glasses of water per day.

Hit the gym. This way if you do indulge a bit at least it can be somewhat “guilt-free.”

Eat breakfast! When you skip breakfast you set yourself up to eat more at the next meal. Whatever you do, eat breakfast!

To recover the day after “food hangover” feeling that follows a rich meal, eat a normal breakfast with protein, such as yogurt or eggs, the next morning. The rest of the day, avoid refined carbs, drink at least 8 to 10 glasses of water to flush out the sodium. Also, fill up on “clean” foods such as fruits, vegetables, and protein.

Freeze those leftovers. Have leftover pecan pie? Freeze it! Storing tempting foods in the freezer to keep them out of sight means you’re much less likely to eat them since you’d have to defrost them first. 

Be a smart snacker! Before you head out to those holiday parties, have a nibble of something so you don’t risk becoming starved. A handful of nuts, a mozzarella stick, Greek yogurt, or protein bar will work wonders. 

Double up on those drinks! When you arrive at a party, start with a non-alcoholic drink to quench your thirst. Then have a glass of wine, champagne, or cocktail, but always alternate with zero-calorie liquids such as water or club soda. You’ll feel much better at the end of the night, and certainly the next day.

It’s ok to tell lies, but do it politely, of course. It’s hard to say “no” to your boss or your nana when they offer you a treat. Tell them thank you and take it. Tell them how delicious it looks, but that you’ve just eaten and are going to save it for later. Wrap it up and take it with you. If it ends up in the trash or given to someone else then that’s A-Okay!

If you’re going to a holiday party, offer to bring a healthy dish that you love.  Bringing something healthy that you love will guarantee that there is something healthy that you can fill your plate with. It will also give you a chance to show your friends, family or coworkers that healthy food can taste great. 

Get Up, Stand Up! When you’re at a party or buffet, get one plate, and then step away from the food table, but stay on your feet! Standing up helps with digestion and makes it more difficult to keep piling food on your plate, and burn calories.

Get thyself distracted! After a holiday meal, get your mind off food by offering to help clear the table or do the dishes. Chew a piece of gum or pop a breath mint. Its kind of like brushing your teeth so that you won’t be tempted to ruin your fresh breath for another piece of pecan pie.

Cut those serving portions down. There is no need to ruin a family recipe by reducing sugar or cutting out fatty ingredients. Instead make the real version of your great-grandmother’s famous date-nut cake, but cut it into 18 small slices rather than 10 giant pieces. 

If you do overeat don’t beat yourself up, acknowledge it and then let it go. If you do go a little crazy at a party, it’s really not helpful to beat yourself up about it. Each day and each party is like a “reset,” it’s a chance to try again.

Happy Holidays!

"Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen

 

Thanksgiving Cooking Tips

November 24, 2014

Thanksgiving is nearly here. If you’re hosting Thanksgiving dinner don’t panic. Here are some important tips that will help you get organized and ensure that your meal goes smoothly and tastes delicious. What’s important is enjoying being with family and friends.

  1. Plan your menu according to the number of guests you’ll have.
  2. Order your turkey! Just how big should your turkey be? It’s recommended to have at least 1 1/4 pounds per person. If you round up a bit from that number, you’ll be able to enjoy leftovers.
  3. Finish your food shopping, and pick up your turkey two days before Thanksgiving. I hope that you’re turkey is a fresh one at this point. How long does a frozen turkey take to defrost? You’ll need to allow ample time to defrost your turkey in the REFRIGERATOR. Turkeys less than 12 pounds will take as long as two days to defrost. A turkey more than 20 pounds can take up to five days to defrost.
  4. Prepping is important. Make pie crust and store in the refrigerator. Finish any baking (cornbread, muffins, pies). Peel and cut potatoes, and store in water in fridge.  Make fresh cranberry sauce. Cut carrots, celery, onions, and mushrooms for stuffing. Sauté and store in fridge.  Place white wine in fridge to get nice and chilled.
  5. The day before Thanksgiving prep green beans, Brussels sprouts, cauliflower, or any other vegetables, and store in a Ziploc bag in the fridge. Set the table and label serving dishes.
  6. Thanksgiving Day prepare stuffing and other side dishes. Prepare turkey for roasting and place in oven at determined time. If you choose to stuff the turkey, do it right before you put it in the oven. Take stuffing out of the turkey immediately after cooking. While turkey is roasting, make mashed potatoes.
  7. How do you know when your turkey is done? Use a meat thermometer inserted into the meatiest part of the turkey. Wait for the reading to reach at least 165 degrees. If you’ve stuffed the bird, make sure that also reaches the same temperature for food safety purposes. 
  8. Those glorious leftovers! If you refrigerate the turkey within two hours of serving, your leftovers will last three to four days. 
  9. Try to relax and wait for your guests to arrive.
  10. Have a wonderful Thanksgiving!

"Work With What You Got!"

Victoria Hart Glavin Tiny New York Kitchen

 

 

Vegetables

October 16, 2014

Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie. – Jim Davis

Fall & Winter Squash

October 9, 2014

As zucchini and summer squash take a seasonal retreat, hardy winter squash take the spotlight for the cooler months.

Fresh and flavorful squash stand out with their firm and dull (not glossy) skin without mushy patches. The squash should feel heavy and full, indicating the moisture in the crop’s flesh. “Warty” varieties like hubbard and turban squash should be dry looking, not shiny or weepy. 

Change

September 29, 2014

They always say time changes things, but you actually have to change them yourself. -Andy Warhol

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