Jalapeno Overload; A Confession- Recipe for Cheesy Jalapeno Cauliflower Rice & Beans, and an Aioli

img_2514I have a confession for our community “Gospel Garden.” If you have visited you would guess that either the Modesto Gospel Mission loves jalapenos, or I do. By far the most prolific plant that has grown, in pace with the tomatoes, are the jalapenos. I never knew that the plants could reach 5 ft tall! I think we had around 50 plants donated, and each bush puts out around 20 peppers! Well my confession is this, it was a mistake. A friend of mine asked how many peppers we would like when he made his donation. I was thinking bell peppers for the salad bar, turns out they were jalapenos. Should have asked! I have new found love for these peppers after this summer. They have been such a blessing at our garden. We found that kids love them when you remove the seeds they are not all that hot, and make for an exciting snack! Many were used by the mission and given to neighbors and family. I have found many fun recipes, and they make an excellent addition to marinara sauce, stir fry, breads, pizza and on! Below are two recent recipes.

With the change in weather I  was excited to create something warm and homey. This cauliflower rice dish is great way for kids to get there vegetables, and to avoid a starch overload. Super simple to make, kids can help! Can either be a great side dish or the star of the show. Simple to make, cauliflower rice is now a staple in our home. Think of this recipe as a great way to clean your fridge of vegetables that need to be used. Use here! get creative! I use my marinara and farm fresh yogurt: OK to use store bought of course! Also below another fun way to use jalapenos; make an Aioli, (fancy word for garlic mayo). Below is a recipe inspired by my mom, who used a jalapeno aioli with fish tacos at our last visit to her place on the coast.

Cheesy Cauliflower Rice                                                                  Yield: 6 large servings

Ingredients:img_2526

  • 4 Jalapenos, seeded and chopped
  • 1 1/2 C Shredded cheddar cheese
  • 2 Stalks Celery, chopped
  • 1 Can Pinto Beans
  • 2 C Cauliflower Rice
  • 1/2 Onion, chopped
  • 2 Tomatoes, chopped
  • 1/2 C  Chopped leeks, squash or other extra vegetable from garden or fridge.
  • 1/2 C Yogurt
  • 1/2 C Marinara Sauce
  • 4 Tbsp Butter

Directions:

In saute pan over medium heat, melt butter, add onion, celery and saute until translucent around 8 minutes.

Add cauliflower rice and cook an additional 8 minutes. Once cooked through add tomatoes. Season with salt and pepper.

Add beans, yogurt and marinara. Mix well and then add cheese. Serve once cheese is melted and ingredients warmed through Enjoy!

Simple Jalapeno Aioli

Directions:

Place 4 chopped jalapenos, 1 C mayonnaise, 1 Tbsp yogurt, 3 cloves of garlic and blend! That’s it! Feel free to fool with the portions. This makes approx 2 cups of sauce. Use on sandwiches, burgers, pasta, tacos and on!

Without Sugar; Wild Huckleberry Muffins!

img_2547This was an unusual summer season on the northern coast of California. Visiting my parents over labor day weekend I was surprised at the heat. Cooler than the valley where I had made my escape from, but still unusually warm. This was reflected by an abundance of wild huckleberries. They were everywhere on my parent’s property, lining driveways and trails. These delicate berries are similar in taste to a sweet cranberry or tart blueberry. They are dark blue in color, but some are a rare vibrant red.

We had such a fun time gathering handfuls with family. The boys loved to see how many they could find and proudly present them to their Pops. We ate so many, I did not come home with many left. What I did have I used with the boys to make the wild huckleberry toppings for these muffins. These muffins are very similar to my “One Pot- Blank Canvas” Muffins. I love the no-fuss versatility of a muffin, and the ability to pack some serious nutrition in a meal on the go for the whole family. This recipe used my raw yogurt and replaced refined sugar with maple syrup. I also used quail eggs from our neighbors, not to be fancy but simply because I had no eggs! Just use 2 large eggs in place, unless of course you just happen to have quail eggs on hand. These muffins were cherished and extra shared.

Wild Huckleberry Muffins

Ingredients:                                                                          Yield: 24 Large Muffins

  • 3 Cups Whole Wheat Flourimg_2557
  • 1 C All Purpose Flour
  • 1 1/2 C Oats
  • 2 tsp salt
  • 2 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 C Butter
  • 1 C Yogurt (Plain)
  • 1 1/2 C Maple Syrup
  • 2 eggs (or 8 quail eggs)
  • 1 1/2 Huckleberry (or other berry- Blue, black, raspberry, strawberry)

Directions: 

Place berries and 2 Tbsp maple syrup in large pot. Bring to simmer over high heat and add 2 Tbsp corn starch. Once warmed and bubbling, puree with handheld immersion blender, (or place in blender once cooled). Pour into bowl and set aside. img_2558

Place pot back over low heat (without washing, yippee!). Add the butter and stir until just melted, then turn off heat. Scrape the sides to get any berry bits into the mix. Add Oats, salt, maple syrup and yogurt, Stirring to combine.

Sift over pot the flour, baking soda and baking powder. Make a small well in dry ingredients, and add eggs. Whisk eggs in well with fork until yoke is well mixed. Slowly fold dry and wet ingredients until just combined.

Add to muffin tins, filling to just about the top. Using a spoon, place a large dollop in middle of muffin batter in each tin. Push down towards bottom to incorporate the berries into the muffin as well.

Place in 350 F oven for 18- 20 minutes. Remove and allow to cool on racks. Enjoy!