Meal Multipliers by Serious Foodies
In economic terms, a “multiplier” is anything that amplifies or increases the utility or value of things that it is paired with. In the kitchen, we view any product that enables you to effortlessly convert a variety of everyday ingredients into exceptional meals as “multipliers”, and we try to select the source the best ones we can find at Pinwheel. Stashing them in your pantry means that you can, for example, turn a can of chickpeas, a can of tomatoes, and an onion into an authentic and complex Spanish chickpea stew in minutes.
Our friends at Serious Foodie specialize not only in beautifully handcrafted and versatile cooking sauces and marinades, but they design products that can be paired with countless combinations of ingredients for dozens of different dishes - the ultimate “meal multipliers’! Their sauces are all natural, vegan and gluten free to boot.
We currently carry 3 of their fabulous creations:
Spanish Romesco Finishing Sauce: an award-winning sauce that offers a unique twist on the Spanish classic, using lemon drop peppers to enhance the iconic flavors of almonds, roasted tomatoes, and red peppers. Pairs with: meat, fish, shellfish, poultry, or eggs.
Southwest Hatch Chile Sauce- this distinctly Southwestern sauce is incredibly versatile and will pair with many types of meats and vegetables. We love it served straight-up as a super addictive but not-too-hot salsa with chips or on nachos! Pairs with: Beef, pork, poultry, vegetables, and eggs.
Mirasol Mole Cooking Sauce- Making a Mexican mole sauce can be a daunting task – some require having over 20 ingredients, and can take a full day to make. This fragrant, complex sauce lends the quintessential Mexican flavor to any dish, without the investment of time and labor and exotic ingredients. The star ingredient is the fresh mirasol pepper, which is a fruity, medium hot pepper. Pair with: meat, fish, and eggs
Below are some of the many ways to use these sauces (you’ll find many more usage suggestions on the Serious Foodie website).
Spanish Eggs Benedict
Prep time: 10 mins; Cook time: 15 mins; Serves 4
The brunch favorite with a memorable Spanish twist!
Ingredients
4 quarts water
4 English muffins
Butter
1/4 cup white vinegar
1 teaspoon kosher salt
Vegetable or olive oil for coating cups
8 large eggs
Serrano ham, or prosciutto
10 ounce jar Serious Foodie Romesco Finishing Sauce
Optional: finely chopped parsley
Optional: steamed asparagus
Instructions
-Cut the English muffins in half; toast to your taste, and butter to your taste. Place on a plate, and add Serrano ham or prosciutto to each half.
- Put 4 (6-ounce) well-oiled custard cups/ramekins/egg poaching cups in a deep, straight-sided saute pan. Add enough water to cover the cups by at least 1/4-inch. Add the vinegar and salt to the water and put the pan over high heat. Heat just until the water begins to boil and the cups clatter against the bottom of the pan, 20 to 25 minutes.
- Adjust the heat to low-medium. Break the eggs, 1 at a time, into the egg cups. Pour the eggs slowly into each of the cups, timing them about 10 seconds apart. Cook for 3 minutes each.
- Run a butter knife around the edges of each cup, and place the eggs onto the English muffins with the ham. Add a heaping tablespoon of the Romesco sauce to each egg. Garnish with the optional chopped parsley, Serve with steamed asparagus, and some more of the Romesco sauce, if desired.
Vegetarian Chile with Serious Food Hatch Chile Sauce
Prep time: 20 mins Cook time: 25 mins; Serves 4 to 6
Serve this hearty chili with brown rice or hearty bread.
Ingredients
4 tablespoons vegetable oil
1 1/2 cups diced sweet yellow onions
1 cup chopped red and/or yellow bell peppers
1 medium to large carrot, diced
2 medium zucchini, stem ends trimmed and cut into small dice
2 tablespoons minced garlic
2 cups Pinwheel Local Corn (frozen)
Salt and pepper
1 1/2 cup good quality vegetable stock
10 oz pouch Your Organics Ready-to- Use Kidney Beans, drained
10 ounce pouch Your Organics Ready-to- Use Black Beans, drained
Optional toppings: sliced avocado, shredded Monterrey Jack or Cheddar cheese, sour cream, sliced green onion for garnish
Instructions
- In a large, heavy pot, heat 2 tablespoons of oil over medium-high heat. Add the onions, bell peppers, and carrot. Season with salt and pepper, then cook while stirring, until the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the zucchini, season with salt and pepper, then cook for 5 minutes. Add the garlic, and sauté for 1 minute.
- Add the Hatch Chile sauce and stock, stir well. Add the corn, kidney beans, black beans and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Top with avocado, green onion, cheese and/or dollop of sour cream.
Simple Chicken Mole
Prep time: 10 mins Cook time: 40 mins; Serves 4
Serve this flavorful stew with rice and a side of simple green beans.
Instructions
- Pat dry the chicken. Sprinkle with salt and pepper to taste on both sides. Lightly dust the chicken with flour, brushing off any excess.
- In a medium size skillet, add enough vegetable oil to just coat the bottom. Bring the heat to medium high, then add the chicken. Brown on all sides – about 5 minutes. Remove any excess fat.
- Add the Mirasol Mole sauce and the stock (or water) over the chicken in the skillet, and stir. Add a cover to the skillet, and bring the heat down to simmer. Cook until done (about 30 minutes).
- Serve immediately. Garnish with cilantro if you like.
Ingredients
6 to 8 Liberty Delights all natural skinless, boneless chicken breasts
Salt and pepper
Flour for dusting
Vegetable oil (about 2 to 3 tablespoons)
10 ounce jar Serious Foodie Mirasol Mole Cooking Sauce
4 ounces chicken stock (or water)
Optional: cilantro leaves for garnish