Author: Jim Pachence

Vegetarian Thanksgiving

Our vegetarian and vegan friends are often hard-pressed at the Thanksgiving table.  Since holiday meals are so much about connecting with family and friends, we look to be as inclusive as possible.  So we want to offer everyone a main dish besides green bean casserole and mashed potatoes. We offer here some of the standout Thanksgiving ideas from the Serious Foodie chefs as well as other resources.  These dishes are so delicious, we’re sure that they will also appeal to the carnivores among us. PASTA While many people are watching their carbs, Thanksgiving is one of those holidays when you have to take a break from the diet.   There are many possibilities, including a lot of gluten-free versions. We published this lovely Sicilian pasta recipe which uses tri-colored cauliflower, but can easily be made with standard cauliflower, broccoli, broccoli rabe, or various combinations.  Click HERE to read the recipe. Gnocchi is a perfect fall dish – hardy, filling, and very versatile.  This recipe comes from the Salt and Wind website (click HERE for their recipe), and there are plenty of others to try.  We like trying different veggie versions – spinach, kale, and even a great red beet gnocchi recipe. We […]

Thanksgiving Leftovers – Turkey or Ham Hash

One of Thanksgiving guests always asks the question: what is the definition of eternity?  It’s two people and a ham.  Same can go for turkey leftovers. When you’re done with having ham sandwiches, try this update recipe for breakfast, lunch or dinner. Ingredients 2-3 tablespoons olive oil 9 oz ham or turkey, diced 2 medium carrots, peeled and diced 1 medium onion, diced 3 large Yukon Gold potatoes, peeled and cut into 1/3-inch dice 1/4 cup sherry 1/4 cup ham stock (if you boiled the ham), chicken stock, or vegetable stock 1 roasted red pepper, julienne cut 1 egg per person Directions Heat the olive oil in a saute pan.  Add potatoes and carrots, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, until the potatoes are browned, about 20 minutes on medium heat. Add onion and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Add the ham or turkey, and roasted red pepper to the pan, and heat for about 5 minutes.  Add the sherry and stock, and reduce by about one half. In the meantime, prepare poached eggs for each plate.  Serve a helping of the hash on each plate, and top with a […]

Pomegranate Gravy

Why use the same old turkey/chicken gravy when you can use this easy, quick recipe for a fun change.  This gravy works well with simple roasted poultry, or with pomegranate-glazed chicken. Pomegranate Gravy Author: Pomegranate Gravy Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: Serves 4-6 You can use either store-bought or home-made stock. Home-made turkey stock is the best way to go, but requires a lot more work. Ingredients 1 small carrot, peeled and rough chopped 1 rib celery, rough chopped 1 medium onion, rough chopped 3 tablespoons unsalted butter Pan juices from turkey 3 cups hot turkey stock (or chicken stock) 1 cup Serious Foodie Pomegranate Grill Sauce and Marinade 1 bay leaf 1/4 cup all-purpose flour Salt & Pepper to taste Instructions In food processor, pulse carrot until broken into small pieces Heat butter in large saucepan over medium heat. When foaming subsides, add vegetables and cook for about 7 minutes. Stir in flour and cook until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add in the broth and the pomegranate sauce. Bring to a slow boil, skimming off any foam that forms on the surface. Reduce the heat, […]

Thanksgiving Dinner – Serious Foodie Style

We are starting the busy holiday season, so we wanted to give you a few recipes to make your preparations for your gourmet Thanksgiving meal a bit easier.  These simple, healthy recipes will put an elegant touch to any meal – but especially for Thanksgiving. Let’s start with The Bird… Our favorite method for turkey is using the spatchcock method – which is very similar to butterflied poultry.  We use a dry-rub marinade (suggestions:  Serious Foodie Bourbon Rub, Tex-Mex, or Harissa – click HERE to order), and bast with a flavorful marinade-type sauce (suggestions:  Serious Foodie Pomegranate Grill Sauce and Marinade, or Korean Grill Sauce for a more exotic flavor).  It is then very easy to either roast or grill – and we prefer the later.  And the method works well with chicken, also. Check out the full article HERE on how to do spatchcocked turkey, including a video. The Gravy We have used, many times, a beer-based gravy which is complex and delicious – and very simple to make (click HERE to see the recipe). If you want to use the Serious Foodie Pomegranate Sauce as the base – which would go along with a pomegranate glazed bird – click […]

Spiced Nigerian Rib Eye

Photo courtesy of Wall Street Journal, Kitty Greenwald Oct. 10, 2019 We were so excited to see this article in the Wall Street Journal about chef Kwame Onwauchi, who has West African roots (article by Kitty Greenwald, Oct 10, 2019.  Click HERE to see original article, subscription necessary).  Chef Onwuachi spent a couple years in Nigeria, where he learned about native cooking, particularly suya. “It’s a street food in Nigeria,” Mr. Onwuachi explained, consisting of thinly sliced grilled meat seasoned with a potent, peanutty spice mix. Chef Onwuachi serves his own take on African and Caribbean cuisines at his restaurant Kith/Kin in Washington DC. We've learned so much about West African cooking over the last years, so we're always excited to see new chefs, and new recipes, showing up in the media. We have our own take on suya, which can easily be done at home using the Serious Foodie West African spice blend (check it out HERE), and a bit of a commonly found ingredient: peanuts. Spiced Rib Eye with Charred-Tomato Sauce and Crisp Potatoes The peanutty Nigerian-style spice mix, using the Serious Foodie West African rub  as a base, gives a big umami boost to seared rib-eye. The [...]

TexMex Fried Chicken Sandwich

We love fried chicken, especially those fully-flavored extra crispy versions.  There are plenty of fast food restaurants that specialize in fried chicken, but why not perfect you own version?  Here we provide a simple, fast recipe to make a great version at home – or worthy to take along to your next party. There are two simple tricks to this recipe: buttermilk, and the Serious Foodie TexMex Rub, with our special applewood smoked sea salt.   Print Recipe TexMex Fried Chicken Sandwich Make sure you leave enough time for the chicken to marinate in the buttermilk mixture. We use boneless chicken thighs all the time because of their deeper flavor and natural moisture, but feel free to use chicken breasts – which need overnight marinating. Votes: 1 Rating: 5 You: Rate this recipe! Prep Time 2 hours Cook Time 10 minutes Passive Time 2-12 hours Servings people MetricUS Imperial Ingredients 4 chicken thighs skinless, boneless4-5 tablespoons Serious Foodie TexMex Rub1 cup buttermilk1/3 cup flour, seasoned with TexMex Rub Mix in 1-2 tablespoons of spice rub into the flour right before using.2 fresh eggs whisked1/3 cup panko breadcrumbs Regular breadcrumbs are OK – panko gives extra crispy crustsSalt and Pepper To […]

Turkish Pomegranate, Eggplant, and Lentils

This is a great, simple, tasty recipe from Turkey that takes a little bit of time to cook, but is well worth the time – full of flavor, satisfying, and vegan.  To keep the textures and flavors of the vegetables distinct, it’s important that you layer the eggplant in a pot with tomatoes, lentils, chopped onions and garlic, then slowly cooks it, covered, without stirring. This dish is best when made ahead and allowed to mellow for at least a few hours. Print Recipe Turkish Pomegranate, Eggplant, and Lentils 1/4 teaspoon Votes: 0 Rating: 0 You: Rate this recipe! Course Vegetarian Cuisine Mediterranean Prep Time 20 minutes Cook Time 2 hours Servings people MetricUS Imperial Ingredients 1/2 cup red lentils2/3 cup Extra virgin olive oil1 medium yellow onion finely diced4 cloves garlic medium sized, finely minced2 medium tomatoes chopped2 medium green peppers, such as Anaheims stemmed, seeded and coarsely chopped 1/4 teaspoon crushed red pepper Optional1/2 cup Serious Foodie Pomegranate Grill SauceSeeds from 1 pomegranate Optional Course Vegetarian Cuisine Mediterranean Prep Time 20 minutes Cook Time 2 hours Servings people MetricUS Imperial Ingredients 1/2 cup red lentils2/3 cup Extra virgin olive oil1 medium yellow onion finely diced4 cloves garlic medium […]

Spice Rub Honey Roasted Snack Mix

There are so many things you can do with spice blends, besides grilling your favorite spice rubbed meats. How about snacks? As part of our own healthy eating trend at home, we wanted to do something quick and easy that would satisfy our craving for something sweet and salty, and maybe a bit spicy. And we knew we could come up with something better than what we could buy in the store, so we investigated a bunch of honey-roasted nut and snack mix recipes to find a great one to serve with your favorite summer time adult beverage. You can use this recipe with just about any combination of nuts, pretzels, chickpeas, etc. Print Recipe Spice Rub Honey Roasted Snack Mix Use a hefty amount of almonds to get the biggest healthy impact – lots of nutrients and protein in our version. Votes: 0 Rating: 0 You: Rate this recipe! Prep Time 10 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 1 pound Mixed nuts, unsalted Low salt snack mixes also work well. We used almonds, cashews, pecans, Rice Chex, and gluten free pretzels3 tablespoons honey Maple syrup also works1 tablespoons unsalted butter Coconut oil can be substituted2 […]

Diet with Paleo or Veggie?

Paleo or vegetarian? It’s a hard choice when trying to lose some weight, and wanting to maintain a healthy diet (we’re not going to be making any value judgments on meat versus vegetables here). We tried a strict vegetarian diet – and lost hardly any weight. Too many legumes and grains drove our carb load up. It’s not impossible, just hard. But we’re not knocking the veggie/vegan trend at all, but we just need to lose a few pounds. And many of us do like our meat. Here’s our compromise: 3 days vegetarian, 3 days paleo. We leave one day for “cheating”, adding maybe a bit of carb. So far, so good. After a few weeks, we’re down a few pounds. When we do our vegetarian thing, we absolutely need and want flavor. But without adding much in the way of calories. So here’s a few tricks: • Use sauces. Lots of flavor packed into a small amount of calories. Our favorites are Serious Foodie Korean sauce and sriracha (the natural, organic stuff if you can find it). • Flavored oils and vinegars. If you like mushroom, then drizzle a bit of truffle oil over anything. Not cheap stuff, but […]

Grilled Fruit with Kentucky Bourbon Rub

With the right ingredients the outdoor grill can be the focus of cooking for a healthy diet – think veggies, fruit, and even salad. In this installment, we look to use the plentiful fruit of the season in a simple recipe, amping up the flavors with a spicy flair. Who know that eating fruit could be so exciting! This recipe gives you a versatile dessert or side dish recipe that can be made with any number of fruit combinations. Pair it with grilled chicken and enjoy a guilt-free meal. Print Recipe Grilled Fruit with Kentucky Bourbon Rub We suggested peaches, plums, and nectarines – especially if this is your first time – but try almost anything that won’t fall through the grill grates. Votes: 0 Rating: 0 You: Rate this recipe! Course Dessert Prep Time 10 minutes Cook Time 10 minutes Servings people MetricUS Imperial Ingredients 4 Medium to large Peaches Any stone fruit works – nectarines, plums, and apricots for example2 tablespoons unsalted butter, meltedOther fruit Pineapple, apple, and pears cut in rounds 2 tablespoons Serious Foodie Kentucky Bourbon Rub2 tablespoons Pure maple syrup Optional3-4 sprigs fresh mint Optional Course Dessert Prep Time 10 minutes Cook Time 10 minutes […]