Category: Recipes We Love

Super Ideas for Your Super Party

Super Bowl parties – or any time you bring a group of friends together – doesn’t need to mean lots of time in the kitchen, or a quick run to the local take-out place. It’s pretty easy to pump up your parties with some simple tricks, using flavorful ingredients. Take popcorn, for instance.  We did an article on why you should make your own, and why everyone will rave about your popcorn (click HERE).  And you can pull the same trick with any nut mixture, Chex, etc (click HERE).  Just take some unsalted nuts and/or Chex, toss with some healthy oil (we prefer sunflower), then toss with your favorite spice rub from the Serious Foodie .  Bake at 250 deg for 1 hour, tossing every 15 minutes. How about the world’s easiest fancy finger food –   crostini (or bruschetta; click HEREfor an explanation about the differences).   We featured a crostini recipe with brie, arugula, and Serious Foodie Fig/Orange sauce  (click HERE), along with links to other websites for other crostini recipes.  Check out these cool crostini recipes: Kale & White Bean (click HERE), Sweet Potato & Feta (click HERE), Radish & Miso Butter (click HERE), and Smoked Trout & Apple (click HERE). And the […]

Vegetarian Chile with Serious Food Hatch Chile Sauce

A Great Super Bowl Recipe – We are always looking for simple & healthy dishes with an upscale taste – especially for 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 makes this recipe a cinch to put together – with a spicy complex flavor that should please any chili perfectionist. Looking for a meat green chile recipe?  Click HERE. 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 […]

For the Love of Carrots – Moroccan Carrot Salads

Spicy Moroccan Carrot Salad: picture courtesy of Tal Ronnen [Updated December 28, 2020] There is a wonderful Israeli restaurant in Philadelphia called Zahav, created by the brilliant chef Michael Solomonov.  Pre-COVID, we had the pleasure to sample many wonderful dishes, many of which were vegetarian. One of the standouts was their spicy carrot salad, which became the inspiration behind this blog (see last recipe below). We came across a few similar recipes, and came up with a few of our own. These are simple and elegant, the type of dish you want to do for a party or your significant other.  They can be made as appetizers, side dishes – or vegetarian main courses.  We are reprinting our favorites, and we hope that you’ll be intrigued enough to try a few. Spicy Moroccan Carrot Salad Recipe Type: Vegetarian Cuisine: Moroccan Author: Tal Ronnen Prep time: 1 hour Cook time: 10 mins Total time: 1 hour 10 mins Serves: Serves 4 This recipe was found at the Joy of Kosher website (click HERE  for the original version). Recipe reprinted from Crossroads by Tal Ronnen. Ingredients 1 ½ pounds small rainbow carrots (about 24), tops trimmed 8 dried red chilies, such as […]

Meatless Deliciousness – Swiss Chard Enchiladas

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.  Eliminate the crema and cheese, or use a vegan version, to make this dish vegan.  Use a pure corn tortilla to make it a gluten-free dish. ———————————————————————————————————- Swiss Chard Enchiladas TOTAL TIME: 30 minutes SERVES: 4 Serious Foodie Hatch Chile Sauce (Click HERE to order) 2-3 medium cloves garlic – minced ¾ cups crema or sour cream 6-8 cups Swiss chard (2 bunches), ribs removed and leaves roughly chopped Sea salt Black pepper 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 Cilantro 1. Make filling: Heat 2 tablespoons oil in a large sauté pan over medium heat. Add garlic to pan, then sauté until aromatic and lightly golden, about 1 minute. Add chard and salt and pepper to taste, then sauté until leaves wilt but retain their bite, about 2 minutes. Turn off heat, stir in Oaxaca cheese, 1 cup of the Serious Foodie Hatch Chile Sauce, and season to taste. 2. Fill a small pot […]

Sicilian-Style Pasta with Cauliflower

Sicilian-Style Pasta with Cauliflower We came across a package of tri-colored cauliflower, and we got inspired to find a recipe that was a bit different than our usual steamed, roasted, or sauteed cauliflower.  We wanted to highlight the color and flavor of these amazing looking vegetables, and create a satisfying main dish that fits our new vegetarian diet. This recipe uses the Sicilian concept of sweet/spicy/salt/sour.  And it’s simple, and delicious.  Even though Calabria is not strictly Sicilian, we add some of the Serious Foodie Calabrian Pepper Relish to spice up the dish – the Sicilians also love their spicy peppers. Print Recipe Sicilian-Style Pasta with Cauliflower The real trick to this recipe, and most pasta recipes, is to make sure that the pasta is cooked a bit less than al dente. Adding the pasta to the sauce, and simmering for 5 minutes, will infuse a lot of flavor into the pasta. Votes: 0 Rating: 0 You: Rate this recipe! Course Main Dish Cuisine Italian Prep Time 15 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 3/4 lbs. Whole grain pasta We use the Ancient Grains version with brown rice and quinoa.1 tablespoons Kosher sea salt1/4 cup Extra […]

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 […]

Rigatoni with Broccoflower, Tuna, and Lemon Ragout

We were inspired by a recipe printed in the Wall Street Journal (issue 3/1/20) by Chef Philip Krajeck (Rolf and Daughters and Folk, Nashville TN visited by Serious Foodie Nov 2019) who uses a bunch of simple, easily obtainable ingredients to make an elegant healthy dish. Rigatoni with Cauliflower, Tuna, and Lemon Ragout Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe This easy recipe uses easy to get ingredients, and simple techniques to create a truly outstanding, delicious healthy-ish meal. CuisineItalian Servings Prep Time 4 people 15 minutes Cook Time 30 minutes Servings Prep Time 4 people 15 minutes Cook Time 30 minutes Rigatoni with Cauliflower, Tuna, and Lemon Ragout Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe This easy recipe uses easy to get ingredients, and simple techniques to create a truly outstanding, delicious healthy-ish meal. CuisineItalian Servings Prep Time 4 people 15 minutes Cook Time 30 minutes Servings Prep Time 4 people 15 minutes Cook Time 30 minutes Ingredients 1 head broccoflower florets and tender stalks cut into 1/2 inch pieces 5 cloves garlic thinly slice 3 cloves, peel the other 2 1/2 cup olive oil 2 pieces bread, toasted Tear or cut into […]

Artisan Cocktails – Made Easy

We love the artisan cocktail movement - and if you've followed our social media feeds, you know that we've tried quite a few at many places in our travels.  But now that we're staying put, what about upping your game at home? As we are finding with other pantry items like pickles, spice rubs, and gourmet sauces, there is an increasing number of artisan producers of excellent (and fun) cocktail mixers, bitters, and other additives (like vinegar - see our report on artisan vinegars.  Click HERE). We were particularly inspired to write this blog when we came across an outstanding product at a local food gathering - the cocktail mixers from Bungalow 23 (www.B23Mixers.com).   Each of their offerings - Pear Ginger Martini, Prickly Pear Margarita, and Blueberry Lemon Drop - start with fresh ingredients, and are prepared in a way that would make the best mixologist jealous.  We mixed the Pear Ginger with our favorite premium bourbon (Bulleit), and fell in love. At the same gathering, we also tasted an outstanding artisan pickle from Nutpop Pickle Company (www.NutpopPickles.com).  We made ourselves a dry martini (using our favorite hand-crafted potato vodka, Boyd and Blair), and substituted spicy pickled curry chips instead [...]

Fig Bourbon Compote

Fresh figs are sometimes hard to find, and have a fairly short season. But when we find them, we grab as much as we can get to create some of our favorite dishes, condiments, drink components, etc. that will last months. We took a few boxes to make a fig simple syrup that we use for making our Wintertime version of a Manhattan (substitute the fig simple syrup for the sweet vermouth).  Then, instead of fig in our bourbon, we reversed it – putting bourbon in our fig.  Here’s a recipe that got rave reviews from our group of tasters.

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 […]