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!

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s