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By Victoria Hart Glavin of Tiny New York Kitchen

Skip the take-out and make your own Teriyaki Pork Fried Rice! INGREDIENTS

2 Tablespoons Canola Oil (Divided)
2 Beaten Eggs
2 Tablespoons Grated Ginger
2 Teaspoons Minced Garlic
1 Pound Lean Diced Pork
1 1/2 Cups Thinly Sliced Cabbage
1/2 Cup Finely Chopped Red Bell Pepper
1 Bunch Thinly Sliced Green Onions
1/2 Pound Thawed Frozen Peas & Carrots
3 Cups Cooked White Or Brown Rice
1/3 Cup Teriyaki Sauce
2 Tablespoons Low Sodium Soy Sauce

In a large-size sauté pan add 1 tablespoon canola oil over a medium-high heat. When hot add beaten eggs. Cook until just cooked through. Transfer eggs to a plate and set aside. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

Can’t make it to the French Quarter on Fat Tuesday? Celebrate Mardi Gras with New Orleans favorites and have your own party (ok dinner for husband and the kids). My recipe calls for shrimp, but I’m allergic to shrimp so I left it out of my dish. 1 Pound Peeled & Deveined Shrimp (Fresh or Frozen)
1 Medium Chopped Onion
1 Stalk Chopped Celery
1 Chopped Green Bell Pepper
2 Minced Garlic Cloves
2 Tablespoons Vegetable Oil
2 Cups Chicken Broth
One 14 1/2 Ounce Can Undrained Diced Tomatoes
8 Ounces Andouille Sausages (Cut Into 1/2 Inch Slices)
3/4 Cup Uncooked Long Grain Rice
1 Teaspoon Crushed Dried Thyme
1 Teaspoon Crushed Dried Basil
1/4 Teaspoon Cayenne Pepper
1 Bay Leaf
1/2 Teaspoon Freshly Ground Pepper
1 Cup Cubed Cooked Ham

If using frozen shrimp make sure it is thawed. Rinse shrimp and set aside. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

We all know that sodium is an essential mineral that is found in all foods. We need sodium to help regulate our body’s fluid balance, but we probably don’t need as much as we’re getting however. The American Heart Association recommends limiting sodium intake to 1500 mg per day (about 2/3 teaspoon of table salt), but the average American diet supplies double or triple that amount. Excess sodium leads to fluid build-up, which makes the heart and kidneys work harder and may increase blood pressure. Foods that have hidden sodium are: Chili sauce, soy sauce, steak sauce, Worcestershire sauce, barbeque sauce, sports drinks, processed cheese, cheese spreads, canned vegetables (look for low or no sodium varieties and always rinse before using); breads; pastries; canned meats; and canned soups. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

INGREDIENTS

1 Tablespoon Unsalted Butter
1 1/2 Cups Sliced Carrots
1 Cup Chopped Yellow Onion
1/2 Cup Chopped Celery
1 Teaspoon Minced Garlic
1/2 Pound Boneless Skinless Chicken Breast
1/2 Teaspoon Freshly Ground Pepper
3 1/2 Cups Low-Sodium Chicken Broth
4 Ounces Uncooked Egg Noodles Or Pasta Of Your Choice
1/4 Cup Chopped Fresh Parsley

In a large-size saucepan heat butter over medium-high heat. Add carrots, onions, celery, and garlic. Cook for 3 minutes. Stir occasionally. Cut chicken breast into 1/2 inch pieces. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

Barramundi is a mild fish with a buttery flavor and delicate, flaky texture and is a good substitute for red snapper or Chilean sea bass. Barramundi boasts high levels of omega 3s and scores extra points for sustainability and affordability. INGREDIENTS

Zest of 1 Lemon
1/2 Teaspoon Chili Powder
1 Tablespoon Fresh Thyme Leaves
2 Tablespoons Chopped Flat Leaf Parsley
1 Tablespoon Olive Oil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
12 Ounces Barramundi Fillets

Season barramundi fish with lemon zest, chili powder thyme, and parsley. Cover with plastic wrap and place in fridge for 15 minutes. Add olive oil to large sauté pan and heat over a medium-high heat for 3 minutes. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

The burst of citrus flavor in this pound cake should bring on the anticipation of spring! INGREDIENTS

3/4 Cup Unbleached Flour
3/4 Cup Cake Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Kosher Salt
1 Tablespoon Poppy Seeds
1/2 Cup Sour Cream
Zest of 1 Lemon
Juice of 1 Lemon
1 Teaspoon Vanilla Extract
1 Cup Softened Unsalted Butter
1 Cup Sugar
2 Large Eggs (Room Temperature)
Lemon Glaze (Optional)

Preheat oven to 350 degrees. Grease an 8-inch loaf pan and set aside. In a medium-size bowl, combine flour, cake flour, baking powder, and kosher salt. Stir in poppy seeds. In a small-size bowl combine sour cream, lemon zest, lemon juice, and vanilla. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen
When it comes to risotto, simple is good, and it doesn’t get much simpler than a lime and a bit of Parmigiano-Reggiano cheese. You can make this dish with either Arborio, carnaroli or vialone nano. INGREDIENTS

3 Tablespoons Olive Oil
1 Finely Diced Medium Onion
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Cup Short-Grained Italian Rice
1/4 Cup White Wine
4 Cups Heated Chicken Broth
Grated Zest of 1 Lime
Juice of 1 Lime
3 Tablespoons Unsalted Butter
1/4 Cup Grated Parmigiano-Reggiano Cheese

In a medium-size heavy saucepan, heat olive oil over a medium-high heat. Add onions, kosher salt, and pepper. Cook for 5 minutes until softened. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

I have been in the biggest chocolate mood for the past two weeks. These brownies are unbelievably delicious and easy to make, especially when you use the parchment paper as a liner. The dense and creamy texture is more like a confection than a brownie. INGREDIENTS

2 Cups Dark Chocolate Chips
3 Tablespoons Unsalted Butter
3 Tablespoons Water
1 Cup Sugar
1/2 Teaspoon Kosher Salt
1 Teaspoon Vanilla Extract
3 Large Eggs (Room Temperature)
1/4 Cup Unbleached Flour

Move your oven rack to the center and preheat to 325 degrees. Line an 8 inch square pan with parchment paper. Continue Reading →

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By Victoria Hart Glavin of Tiny New York KitchenEach time I travel to India I can’t get enough of authentic Red Lentil Dal. I Iike to make it at home when I want an Indian cuisine fix. This traditional Indian dish is usually served with basmati rice or naan bread.INGREDIENTS1 Tablespoon Vegetable Oil2 Cups Chopped Onions3 Minced Garlic Cloves3 Cups Water1 Cup Dried Red Lentils3/4 Teaspoon Turmeric3/4 Teaspoon Ground Cumin1/2 Teaspoon Ground Ginger1 Cup Basmati Rice (Cooked According to Package Directions)2 Seeded & Chopped Tomatoes1/4 Cup Chopped Fresh Cilantro1 Seeded & Chopped JalapenoIn a medium-size skillet heat oil over a medium heat. Add 1 cup onions and 1 minced garlic clove. Sauté until for 10 minutes until golden. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

Chocolate lovers will adore these cookies. They are easy to make and are sure to scratch that chocolate itch. INGREDIENTS

2 Cups Dark Chocolate Chips (Divided)
2 Tablespoons Water
8 Tablespoons Unsalted Butter (Softened)
3/4 Cup Sugar
1/2 Teaspoon Kosher Salt
2 Large Eggs (Room Temperature)
1 Teaspoon Vanilla Extract
1 1/4 Cup Unbleached Flour
1/2 Teaspoon Baking Soda

Preheat your oven to 350 degrees. Line baking sheets with parchment paper and set aside. In a small-size bowl Add 1 cup chocolate chips and 2 tablespoons water. Continue Reading →

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