Seasoned Fork random header image
Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Print This Post Print This Post

Super Bowl Snacks That Won’t Go Straight to Your End Zone: Beet Chips with Greek Yogurt Dip

January 31st, 2015 · No Comments · Dinner, Preserves

Beets is one of those things that people love or hate (or think they hate) until they have them when they are not out of a can. I love these crispy beet chips with a bit of sea salt or some dip but I won’t lie and tell you they are easy to make. Working with beets is a hassle because you need to be dressed in dark clothing that you do not care about. Once beet juice gets on your clothing, it will be a challenge to remedy so heed my warning! But once you have done the work, you will want to do it again because these beet chips will be a welcomed addition to your party table but not to your waisteline!

Farm stand Beet Chips

Roasted Sliced Beets 70 calories
Makes 8 servings
Preheat oven to 375

Ingredients
2 tablespoon extra virgin olive oil
2 tablepoons of parsley – fresh, chopped
1 teaspoon garlic – fresh, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon – zest
4 scrubbed and dried fresh beets (will yield about 5 cups sliced beets – cut into 1/8″ slices)

Wash, scrub or peel beets, then pat dry.

Carefully and slowly slice beets into 1/8″ thick slices. Use a mandolin if you have one.

In a medium size bowl, combine all the ingredients except for the beets – mix thoroughly and set aside.

Place prepared beets in bowl with marinade and toss to coat.

Spread beets out on a non-stick sheet pan and bake for 25 minutes or until the beets appear to be toasted. Allow to cool completely while still on the sheet and do not stack as they will loose the crisp texture.

Serve with your favorite dip and substitute Greek yogurt for the sour cream or mayo.

  • Facebook
  • Twitter
  • LinkedIn
  • Share/Bookmark

→ No CommentsTags:

Print This Post Print This Post

Super Bowl Snacks That Won’t Go Straight to Your End Zone: Red Pepper Hummus

January 31st, 2015 · No Comments · Allergies, canning, City Cooking, Cooking Classes, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Kosher, Low-Calorie, Mojito, New York City, North Fork, Nut allergy, nut-free, Preserves, Snack, Tips, Vegan, Vegetarian, Winter Recipes

Hummus has become a healthy party staple and with good reason as its high fiber, great flavor and low cost are all benefical to body, mind and wallet.

This is a quick hummus that can be made on a higher level with house-boiled garbanzos and your own canned peppers or you can turn out an equally good product with organic canned beans and piquillo peppers from the grocery store in a jiffy. If for a crowd you can double the recipe and assemble a beautiful crudite platter of blanched carrots, sugar snap peas, asparagus and along with greens and select cheeses.  Place next to a basket of some crunchy chips and have everyone enjoy a healthy snack.

photo 2

Red Pepper Hummus

2 cups of cooked garbanzos, tender-not crunchy or organic canned is fine
1/4 cup of extra virgin olive oil (most of it for blending in food processor and the remainder to drizzle on top)
2 tablespoons of Tahini, sesame paste
1/4 roasted peppers, either red bell pepper or piquillo (in a jar is fine)
One raw garlic clove, peeled
1/8 teaspoon of salt
1/8 teaspoon of fresh lemon juice

For Garnish
Extra olive oil for garnish
A dusting of smoked Spanish Paprika (Pimenton).

Use the pulse function on food processor to blend all ingredients until the texture is smooth. Carefully to not over process. Then taste for salt and additional seasoning. If too thick, add another drizzle of olive oil.

Spoon into a plate in a circular pattern leaving a whole in the center to place cured olives and sprinkled with the Pimenton along with another drizzle of olive oil. Serve with crostini, pita chips or crudités.

  • Facebook
  • Twitter
  • LinkedIn
  • Share/Bookmark

→ No CommentsTags:

Print This Post Print This Post

Vegetable Shepherd’s Pie

January 26th, 2015 · No Comments · Allergies, Dietary Restrictions, Dinner, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, New York City, North Fork, Tips, Vegan, Vegetarian, Winter Recipes

Adapted from Vegetable Shepherd’s Pie from Bon Appetit Magazine.

A Shepherd’s pie, baking in your oven on a cold day, is the ultimate in comfort food. Although this recipe for a vegetarian Shepherd’s pie uses ground mushrooms instead of ground meat, thanks to the meatiness of the mushrooms, the warmth of the fall vegetables, and the comfort of the piping hot mashed topping, it will be a crowd-pleaser for herbivores and carnivores alike. The meaty flavors of mushroom and lentils will be harmoniously accompanied the Pinot Noir from McCall Vineyards. They are closed until March but we are pouring it at Cuvee at The Greenporter Hotel.

The option of a lower-calorie mashed cauliflower topping is waistline friendly and just as delicious.

From Bon Appetit.

From Bon Appetit.

[Read more →]

  • Facebook
  • Twitter
  • LinkedIn
  • Share/Bookmark

→ No CommentsTags:································

Print This Post Print This Post

Essential Pantry Items for the gourmand; blizzard or not

January 26th, 2015 · No Comments · Allergies, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Gluten-free, Greenport, Italian, Kosher, Long Island Wine, Low-Calorie, New York City, North Fork, Preserves, Side Dishes, Soups & Bisques, the baking corner, Tips, Vegan, Vegetarian, Wine, Winter Recipes

Cooking in a blizzard

Cooking in a blizzard

People who cook on a regular basis may be perplexed by the herds of desperate shoppers swarming supermarkets as they scramble for supplies that many of us may have in the pantry, cold storage or freezer at all times.  You still may need a store run for the the requisite eggs, bread and milk but with this list, you will have everything you need to make a gourmet meal anytime — in any pinch or in a blizzard.

Dried Mushroom Recipes2

Dried Porcini, Shiitake, Morrell mushrooms for a well stocked pantry

1) Assorted dried or canned beans
2) Canned tomatoes (your own) or organic tomato paste in can or tube
3) Assorted seasonings including Tamari, Miso, vinegars, mustards and dried herbs (including powdered onion, celery and garlic in case you really are snowed in).
4) Assorted ground or cut grains such as oats, rice flour, tapioca, whole wheat flour and Maseca (ground corn flour for tortillas, arepas and more).
5) Assorted dried vegetables including mushrooms (Porcini, Shiitake), sun-dried tomatoes, assorted dried chilies
6) Frozen meat of choice such as chicken parts, ground turkey or beef
7) Frozen chopped spinach, broccoli, potatoes, peas and carrots
8) Assorted dried pastas and whole grains (whole wheat spaghetti or linguine, egg noodles, soba noodles) and rice (brown rice, wild rice, basmati), or quinoa and barley.
9) Grated cheese
10) Olive oil

Seasoning for all seasons

Seasoning for all seasons

These items can produce at least 50 different meals from Minestrone and chicken soups to shepherd’s pie, goulash, spaghetti and meatballs, chili, tacos, risotto, stir fries, and more. Stay tuned for recipes.

  • Facebook
  • Twitter
  • LinkedIn
  • Share/Bookmark

→ No CommentsTags:····························

Print This Post Print This Post

3-Ingredient Pancakes for 1-From Scratch!

January 24th, 2015 · No Comments · Allergies, Breakfast, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Kosher, Kosher non-dairy dessert, Low-Calorie, New York City, North Fork, Nut allergy, nut-free, Queens, Spring Recipes, Summer, Summer Recipes, the baking corner, Tips, Vegetarian, Winter Recipes

Breakfast is my favorite meal and the only one I never skip. Weekends are where I might splurge and have a bigger brunch-like dishes of eggs and side dishes but I rarely have pancakes as they leave me feeling weighed down. This recipe for a lighter pancake with very little flour and under 250 calories, evolved from daily discussions with my test kitchen colleagues who are foodies but also health and weight-conscious. The ingredients are simple and light and can be topped with any number of berries and other seasonal fruit. You just need one ripe banana, one egg and two tablespoons of your flour of choice. Whether you amp up the flavors with natural sweeteners or aromatics like the coconut sugar or cinnamon is the cherry one top! In the end, this serving of pancakes gets you a delicious, low-calorie breakfast packed with protein, fiber, potassium and antioxidants while keeping it light. Accompany with a bowl of berries and a steamed matche latte with almond milk and you are off to a great day! And if you are cooking for more than just yourself, double the recipe because you won’t want to share these!

IMG_7092

Photo by Holland Koehler, Assistant Creative Director, SeasonedFork.com

 

[Read more →]

  • Facebook
  • Twitter
  • LinkedIn
  • Share/Bookmark

→ No CommentsTags:··········

Print This Post Print This Post

Meatless Mondays: Eggplant Coconut Curry

January 19th, 2015 · 7 Comments · Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Gluten-free, Kosher, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Nut allergy, Preserves, Side Dishes, Spring Recipes, Vegan, Vegetarian, Wine, Winter Recipes

During the colder months in the Northeast, when the sun sets early, we crave rich, flavorful foods to warm our spirits. The combination of creamy, tropical coconut milk, the heat of Thai peppers, and the aromatic bouquet of fresh cilantro comes to the aid of our desires for sunshine in the form of curry. This eggplant in green curry, together with your grain of choice, will satisfy your hunger and transport you to a warmer place in the world tonight.

Eggplant with Green curry
[Read more →]

  • Facebook
  • Twitter
  • LinkedIn
  • Share/Bookmark

→ 7 CommentsTags:··························

Print This Post Print This Post

Apple Cider Vinegar: How to Make It and What to Do with It After

January 14th, 2015 · Comments Off · Allergies, Breakfast, Cocktail, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, New Year's, New York City, North Fork, Side Dishes, Tips, Vegan, Vegetarian, Winter Recipes

With so many of us having made New Year’s resolutions to take better care of our health, more and more of us are focusing on simple meals that can be enhanced with a bright dressing or other healthy condiment–and apple cider vinegar falls into both categories.


The sheer number of things that ACV is supposed to do for you is amazing. Not only does it work on your insides, showing great promise in lowering blood sugar, blood pressure, and cholesterol, as well as boosting metabolism, it works on your outside–turning unkempt hair sleek and shiny and clearing up your skin. A bath with it will soothe a sunburn, and a diluted mixture of it does great as a natural, all-purpose household cleaner. Apple cider vinegar has a low alkaline to help regulate the body’s pH, and a mild flavor which makes it palatable as a drink–and even better in a vinaigrette. There are so many ways to integrate apple cider into your diet, and we hope you will try one of these recipes to start. Both are very simple and very customizable, so play around with what tastes you like best.



[Read more →]

  • Facebook
  • Twitter
  • LinkedIn
  • Share/Bookmark

Comments OffTags:································

Print This Post Print This Post

Meatless Mondays: Protein Rich Carrot, Ginger, and Lentil Soup

January 12th, 2015 · No Comments · Allergies, Dietary Restrictions, Dinner, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, New Year's, New York City, North Fork, Soups & Bisques, Vegan, Vegetarian, Winter Recipes

This vegan soup can warm the coldest of winter nights. Hearty and nutritious, it will leave you satisfied with minimal prep time and will taste even better the next day. Lentils have been consumed for centuries, having sustained cultures across continents for thousand of years as one for the original sustainable and transportable food sources. Not only could they be preserved and propagated by drying and planting, they could also be transported across oceans and deserts to feed the armies and workers who defended crowns and built roads and pyramids. This inexpensive legume contains a great deal of protein, more than almost any other legume, as well as dietary fiber, vitamins B1 and B9, and important minerals like iron. Combined with the immune-boosting ginger, healthful cinnamon, and the good fats of the coconut oil, this soup is in line with your culinary and healthful resolutions for the New Year.

yellowlentilsoup

[Read more →]

  • Facebook
  • Twitter
  • LinkedIn
  • Share/Bookmark

→ No CommentsTags:························

Print This Post Print This Post

Lemon and Cayenne Pepper Tea for a Daily Cleanse

January 6th, 2015 · Comments Off · Allergies, Breakfast, Dietary Restrictions, Drinks & Cocktails, Greenport, Holiday, Kosher, Low-Calorie, New Year's, New York City, North Fork, Tips, Vegan, Vegetarian, Winter Recipes

The great thing about life is that with every sunrise, you have the opportunity to start fresh. Post holiday season, we are all realizing the effects of having indulged in too much sugar or alcohol, or just holiday over-eating.

greenport sunrise
[Read more →]

  • Facebook
  • Twitter
  • LinkedIn
  • Share/Bookmark

Comments OffTags:············

Print This Post Print This Post

Meatless Mondays: Mushroom Cutlets

January 5th, 2015 · 1 Comment · Allergies, Dietary Restrictions, Dinner, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, New Year's, New York City, North Fork, Tips, Vegetarian, Winter Recipes

This mushroom cutlet recipe is just as flavorful as any meat cutlet, and will leave no one in your household hungry–they are very satisfying. If you’re keeping things light, you can serve these cutlets with simple sautéed veggies or salad, but if you are looking for a more satisfying winter meal, you can have them with egg noodles or homemade dumplings like herbed spaetzle, if you have the time. Alternatively, you can shape them like burgers and eat them on a soft whole wheat bun, with mustard and sautéed onions.

[Read more →]

  • Facebook
  • Twitter
  • LinkedIn
  • Share/Bookmark

→ 1 CommentTags:····················