Category: Healthy Gourmet with Serious Foodie

Turn the Beet Around: Simple, Tasty, Healthy Quinoa Salad with Beets & Oranges

Photo Courtesy of Eating Well We are always for raising our game when it comes to healthy eating - and two of our favorite components are beets and quinoa.  There is a ton of nutrition and flavor in both of these, and this simple salad (which can also serve as a meatless main course) has it all.  We found the original recipe and picture on the EatingWell website (click HERE for the original recipe), and we were inspired to put our own spin on the dish.  We suggest using red beets, but try this recipe with the sweeter, and less earthy, golden beets.  You might also like using blood oranges with the golden beets for some interesting color and texture. Simple, Tasty, Healthy Quinoa Salad with Beets & Oranges Recipe Type: Vegetarian Cuisine: Fusion Mediterranean Author: Mr. Serious Foodie, via EatingWell Magazine Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Serves: Serves 4 to 6 Ingredients 3 medium beets (about 1¼ pounds) 2 cups vegetable broth 1½ cups water 2 cups red quinoa (see Tips) ½ teaspoon salt 2 medium oranges 1 tablespoon sherry vinegar or champagne vinegar 2 tablespoons Serious Foodie Pomegranate Sauce [...]

Veggie Tacos – with a Serious Foodie Twist

At a recent foodie festival, we had the opportunity to taste a delicious vegetarian taco which featured fresh vegetables and an excellent corn crema sauce – you can check out the original Food & Wine recipe by clicking HERE. We are republishing the original recipe, while also suggesting that you add a bit more zing to the recipe with one of our Serious Foodie sauces. Author: Mr. Serious Foodie Prep time: 15 mins Total time: 15 mins Serves: Serves 4 There are a lot of other veggies that will work with recipe – but we really liked the version from the original Food & Wine article. As suggested by Food & Wine, a bit of shredded chicken, pork or beef, or maybe some grilled shrimp, can be added for the carnivores in the group. maybe some grilled shrimp, can be added for the carnivores in the group. Ingredients 1 cup Greek yogurt ¼ cup extra-virgin olive oil 2 ounces creamy feta cheese 3 tablespoons finely chopped cilantro 2-3 ears fresh corn, cooked 1 can northern, or garbanzo beans – rinsed ½ teaspoon ground cumin Kosher salt Pepper Eight 6-inch flour tortillas 1 jar Serious Foodie Sauce (suggested: Hatch Chile, Mirasol […]

Pork Chops with Fig/Orange Glaze

[vc_row][vc_column width=”1/1″][vc_column_text] The real key to most any meat recipe is the quality of the meat – fail here, and take-out is your best option.   We work a lot in our test kitchen with “the other white meat” because of price and popularity – and because we really like the taste when done right.  Here we give simple pan-seared pork chops  a fresh dose of flavor with simple twists – literally. [/vc_column_text][vc_separator][/vc_column][/vc_row] Pork Chops with Fig/Orange Glaze Author: Mr. Serious Foodie Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: Serves 4 Ingredients 4 thick center cut boneless pork chops 4 to 6 tablespoons olive oil salt and pepper 2 large shallots thinly sliced 1 tablespoon butter 4 to 8 tablespoons Serious Foodie Fig/Orange Sauce (click [url href=”” target=”_blank”][b]HERE [/b][/url]to order online). 4 sprigs fresh thyme (optional) Orange peel (optional) Instructions Season chops to taste with salt and pepper. Heat a black iron skillet or shallow fry pan over medium high heat (you can also grill the chops). When pan is hot sear chops (do not turn for 3 minutes) then flip and sear other side. Spread 1 to 2 tablespoons of the Fig/Orange sauce over […]

Lamb Burgers with Pomegranate Tzatziki Sauce

[vc_row][vc_column width=”1/1″][vc_column_text] We love to try burgers using all sorts of ingredients – meat (bison, ostrich, duck), fish, veggies – and one of our favorites is lamb.  We come across ground lamb often, and it is typically priced at a deep discount to lamb chops or leg of lamb. Our recipe is a riff on the classic gyro – with a few Serious Foodie twists.  We love the sweet/sour flavor of pomegranate – a fruit originating in the Mediterranean region – so we were inspired to somehow add our Serious Foodie Pomegranate Sauce into the dish (click HERE to buy the Pomegranate Sauce on-line).   Turns out that the perfect place for a bit of pomegranate zing was in the already zingy Tzatziki sauce.  In fact, we started to use our version of Tzatziki sauce on everything in sight – especially salads. Lamb Burgers Author: Lamb Burgers Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: Serves 4 to 6 Lamb burgers are the perfect match with the Tzatziki Sauce recipe – you can also try standard beef burgers or veggie burgers. Ingredients 1 medium onion, finely chopped or shredded 1 egg, beaten 1/2 cup Panko bread […]

Pasta with Romesco Sauce

Italians call Romesco sauce a Spanish pesto – while the Spanish would call pesto a Spanish Romesco.   There are many recipes on-line you can try – our favorite DIY recipe comes from Gourmet Aug 2006, which can be found at (click HERE). We couldn’t find any store-bought sauce that comes close to the homemade version – and that’s why we created the Serious Foodie Romesco Sauce.  Our Romesco sauce is made in small artisan batches which gives you a way to make a restaurant-quality, quick, healthy meal or side dish without the hassle of gathering lots of ingredients – and taking time – to make your own Romesco. This award winning sauce uses fresh ingredient, is gluten-free, and non-GMO.   Pasta with Romesco Sauce Author: Mr. Serious Foodie Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: Serves 4 This version is like a pasta salad – which can be served warm or cold. Experiment with additional ingredients, like asparagus, spinach, or hard boiled eggs. Or add chicken or shrimp to make a one-bowl meal. Ingredients 8 oz. dry pasta (we use bow ties – “Farfalle” – but almost any shape works) Salt 2 tablespoons […]

Grilled Veggies with Serious Foodie Sauces

With the abundance of fresh veggies everywhere this time of year, you can’t go wrong with simply turning on the grill and searing up some simply great flavor with whatever you find – zucchini, summer squash, peppers, tomatoes, corn, etc.  One of our favorite recipe is to skewer a bunch of veggies, and glaze them with our favorite sauce on the grill.  Serve along side of a protein, or just go all veggie – with maybe some quinoa or brown rice. Another simple, but very flavorful, recipe is to grill the veggies, then serve as a warm salad with a flavorful vinaigrette. So, find your favorite farmers’ market or fresh grocer, and heat up the grill for a very veggie Serious Foodie meal! Grill Glazed Veggies There are many choices here, since most of the Serious Foodie sauces work very well with fresh veggies.  We suggest the Fig/Orange sauce, Blood Orange sauce, or the Pomegranate sauce.  The Mirasol Mole works well if you want to have a Mexican flavor, or use the Romesco Sauce nearer to the end of cooking for a Spanish inspired meal. (Click HERE to order) Grilled Veggies with Serious Foodie Sauces Author: Mr. Serious Foodie Prep […]

Quick Appetizers with the Serious Foodie Sauces

[vc_row][vc_column width=”1/1″][vc_column_text]The Serious Foodie sauces can be used in lots of different ways – and here we show their versatility with some fast, easy, and fun small plates.  You can find our sauces at [/vc_column_text][vc_separator color=”black” align=”align_center”][/vc_column][vc_column][vc_column_text] Cheese “Lollipops” We found these cool bamboo spoons at,  and we were inspired to use them in this fun dish.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_single_image image=”4770″ border_color=”grey” img_link_large=”” img_link_target=”_self” img_size=”thumbnail” alignment=”center” style=”vc_box_border”][/vc_column][vc_column width=”3/4″][vc_column_text] The idea of this dish is simple to scoop up a bit of soft cheese onto the spoon, then use one of the sauces as a condiment.  We suggest brie, Camembert, or Gorgonzola dolce (our favorite).  We add a bit of dressed arugula to the dish, which adds color and taste contrast.  Try either the Blood Orange/Aji Panca vinaigrette, or the Fig/Orange vinaigrette recipes for the dressed greens. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator color=”grey” align=”align_center”][vc_column_text] Prosciutto Fruit Roll Ups Find a nice, thinly sliced prosciutto, speck (smoked prosciutto) or Serrano ham; the salty ham makes a great contrast against sweet fruit such as pears, peaches, or mangoes. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_single_image image=”4769″ border_color=”grey” img_link_large=”” img_link_target=”_self” img_size=”thumbnail” alignment=”center” style=”vc_box_border”][/vc_column][vc_column width=”3/4″][vc_column_text] Here we rolled the prosciutto onto pears, and finished with a bit of the Serious Foodie Fig/Orange sauce.  On […]

Crostini with Brie and Fig/Orange Sauce

Crostini are quick and easy appetizers (or antipasti) that can be as simple as baguette slices that have been rubbed with garlic, brushed with oil, sprinkled with salt and pepper, and baked until golden brown. Sometimes folks call these bread morsels “bruschetta”, so let’s start with a bit of definition. Bruschetta and crostini are both bread preparations used in antipasti.  The difference between bruschettas and crostini is the bread used – and it’s really splitting hairs.  Crostini means “little toasts” in Italian, and are typically small, thin slices of toasted bread, which are usually brushed with olive oil.  Use a finer-textured bread, like a white bread baguette, and you can call it a crostini.  Bruschetta derives from the Italian verb bruscare meaning “to roast over coals.” The traditional version is made by rubbing slices of toasted bread with garlic cloves, then drizzling the bread with extra-virgin olive oil. The bread is salted and peppered, then served warm – but sometimes served at room temperature.  The difference between bruschettas and crostini is the bread used – bruschetta uses slightly larger loaves.  You might be served one or two bruschetta, but four to six crostini as antipasti. There are so many possible […]

Roasted Veggies with Blood Orange/Aji Panca Sauce

[vc_row][vc_column width=”1/1″][vc_column_text] A casserole dish of seasonal roasted vegetables is so easy to prepare, and will have the added benefit of wonderful aromas lingering in your kitchen.   This dish has the added benefit of the luscious gourmet flavors of the Peruvian-inspired Serious Foodie Blood Orange/Aji Panca sauce (click HERE to view the sauces). [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][vc_separator color=”black” align=”align_center” border_width=”3″][/vc_column][/vc_row] Roasted Veggies with Blood Orange/Aji Panca Sauce Author: Mr. Serious Foodie Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: Serves 6 You can often find a bag of mixed roasting vegetables, already pre-cut, which would save some time in preparation Ingredients 1/2 pound broccoli, cleaned, stems peeled, and separated into florets 1/2 cauliflower, cleaned and separated into florets 1/2 pound baby carrots, cleaned & peeled 3 cloves garlic 2 tablespoons olive oil Salt and pepper to taste 1 10 ounce jar Serious Food Blood Orange/Aji Panca cooking sauce Instructions Preheat oven to 450 degrees F. Toss the vegetables with the olive oil, garlic, salt, and pepper on a baking sheet. Add the jar of Blood Orange/Aji Panca cooking sauce, and toss again. Spread out the vegetables into a roasting pan, and then roast, without stirring, until the […]

Orange/Fig Marinated Grilled Chicken

Here we reproduce one of the most popular recipes for the Fig/Orange Serious Foodie Sauce (click HERE to see the Serious Foodie products).  This recipe uses a simple modification of Fig/Orange Sauce to provide a perfect – and delicious – marinade. Orange/Fig Marinated Grilled Chicken Author: Mr. Serious Foodie Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 4 servings You can try this recipe with the Serious Foodie Blood Orange/Aji Panca Sauce, or the Pomegranate Sauce – just replace the Fig/Orange Sauce in this recipe. You can also use this marinade as a salad dressing. Ingredients 1 full chicken breast (both halves) About ½ cup Spice rub (the Serious Foodie gourmet rubs will be available soon!) 1/2 cup of the Serious Foodie Orange & Calimyrna Fig Sauce 1/4 cup rice wine vinegar (or apple cider vinegar) 1 tablespoon light brown sugar 1/4 tsp salt 1/4 cup olive oil Instructions Prepare the marinade: Whisk together Orange & Calimyrna Fig Sauce, vinegar, brown sugar, and salt. While whisking, slowly pour in the oil. Save about 1/4 cup of marinade for dressing some greens. Cut the chicken breast into four cutlets (see picture a top of recipe, and […]