I 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 prepare, cauliflower rice is now a staple in our home. I love the big fresh bag from Taylor Farms available at Costco stores! 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 largeservings
Ingredients:
- 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!
I loved this curd with my recipe for
I’m bringing muffins back! Some of you may be thinking, I never knew muffins were out, neither did I! That was until I went to research muffin recipes in my new cook book and nada! Looking further online, it seems the culinary world has turned its back in this American staple. The muffin is underrated and seen as creation that takes little skill that has now been confused with its trendier counterpart the cupcake. Muffins were created in America, different from the English version, this muffin was a batter that required a tin, and baking powder, which wasn’t invented until the late 1800’s. Muffins were traditionally made by hand, but modern bakeries wanting to make them more light like the much desired cupcake, added more sugar and used a mixer to add dry to wet ingredients. Personally the muffin means a lot to me. It has been a wonderfully easy way yo be creative as a busy mom, and feed my kids a wholesome snack at the same time. Muffins are versatile and a great way to use seasonal fruits an vegetables. The possibilities are endless, and in using traditional methods with high quality ingredients its like creating a work of art. It has taken me time to be able to not have to look at a recipe, creating a stand by muffin recipe that I can make quickly, being able to get creative with what I have, and double easily to share. My recipe takes one pot, little mess and little time. I usually can make these in 10 minutes or less and you can too! Think of this recipe as a blank canvas. The ingredients should be the freshest you can find. If you can take the time to make fresh yogurt I encourage it. See my recipe for 
In the heart of everyone is a little country and a desire for simpler things. I don’t care where you are from or where you are now, this is true in all human beings. A soup like this is meant to be created and not ordered. This is as old school and traditional country as it gets. I spiced this up with fresh grated horseradish root and Verde sauce (courtesy of my mother and inspired by the taco Christmas eve shared with employees at dairy). The spice cuts through the sweetness and richness of the ham and peas. I also brighten it with Meyer lemon and tarragon from our garden. Fresh garlic, onion, bay leaf and a little nutmeg add warmth. I did not have any carrot at the time, but if you have some add a couple large carrots chopped, as this is a great addition! I love this as a meal served with crusty bread and fresh butter. Make an extra batch to share!
Meyer Lemon Cheese Cake Cookies with Cinnoman Sugar and Zest
Tried to sound fancy; got you didn’t I?? This is simple as food gets, but we can make it sound pretty elevated. This is “peasant food,” which by the way is the kind of food I love to eat and cook. It is about using what you have, making the most of it. When cooking my recipes, have fun be creative. Don’t have nutmeg? Don’t drive to the store, use something you may have, cloves or coffee can warm up this dish with flavor just as well, then it will be truly your creation.
the Art to Feed 