Tag: Vegetarian main course

Vegetarian Chile with Serious Food Hatch Chile Sauce

A Great Tailgate Recipe – We are always looking for simple & healthy dishes with an upscale taste – especially for tailgate parties.  Here we prepare a green vegetarian chili that is as tasty and satisfying as any meat-based chili we have cooked. The use of diced portabello mushrooms gives a meaty texture to the chili, and the corn gives natural sweetness and crunch.  The Serious Foodie Hatch Chile Cooking Sauce (click HERE to order on-line) makes this recipe a cinch to put together – with a spicy complex flavor that should please any chili perfectionist. Vegetarian Chile with Serious Food Hatch Chile Sauce Author: Mr. Serious Foodie Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins Serves: Serves 4 to 6 Serve this hearty chili with brown rice or hearty bread. Ingredients 4 tablespoons safflower oil (or any other neutral tasting oil) 1 1/2 cups diced sweet yellow onions 1 cup chopped red and/or yellow bell peppers 1 medium to large carrot, diced 1 medium summer squash, stem ends trimmed and cut into small dice 2 medium zucchini, stem ends trimmed and cut into small dice 1 1/2 pounds portobello mushrooms (about 5 large), […]

Meatless Deliciousness – Swiss Chard Enchiladas

We just returned from a San Francisco visit, and we were delighted to see this recipe published in the Wall Street Journal from the amazing Chef Gonzalo Guzmán (real-deal regional Mexican food at Nopalito). You  don’t need a pantry-full of stuff to make this packed-full-of-flavor, healthy vegetarian dish.  Try making up a lot of extra Swiss chard, using it for morning omelettes the next day. ———————————————————————————————————- Swiss Chard Enchiladas TOTAL TIME: 30 minutes SERVES: 4 6 tomatillos, husks removed and rinsed 1½ jalapeños, stemmed and seeded 3 cloves garlic 3 cups fresh cilantro, plus ½ cup leaves for garnish ¾ cups crema or sour cream 12 cups Swiss chard, ribs removed and leaves roughly chopped Kosher salt ¾ cup canola oil 12 corn tortillas 1½ cups Oaxacan or Monterey Jack cheese, coarsely grated ⅓ cup queso fresco, crumbled Lime wedges, for serving 1. Make salsa: Place tomatillos and jalapeños in a medium pot and cover with water. Bring to a boil, reduce heat to medium and simmer until tomatillos fully soften, about 8 minutes. Drain. 2. Transfer cooked tomatillos and jalapeños to a blender and add half the garlic, 3 cups cilantro, 3 tablespoons crema and 3 cups chard. Season with salt and purée until […]

Risotto-Style Pasta

[vc_row][vc_column width=”1/1″][vc_column_text] Strange as it might sound, you can easily adapt risotto-making techniques to cook spaghetti.  Just think about the parallels:  most people boil or steam rice, but the risotto technique toasts the grain in fat before adding liquid.  Likewise, spaghetti can be toasted first before adding liquid, instead of boiling (it’s important that the pasta is relatively thin to cook properly).  This technique gives the added benefit of inducing more flavor into the pasta via the cooking liquid, as we do with risotto (see our Risotto Primer for the general cooking technique:  click HERE). This is not a new application of the risotto technique.  In fact, it brings us back to the Rice-a-Roni product – rice and small pieces of pasta – that was first sauteed in butter, then cooking liquid was added.  The great Spanish chef, Ferran Adrià, created a well-known dish of toasted pasta with clams (click HERE to see the recipe on FoodandWine.com). We have been using a version of this recipe for several years, utilizing whole grain pasta for a healthier choice.  There are many options for whole grain spaghetti, including those made from quinoa or spelt.  In the Serious Foodie version, we show you […]