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 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: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!

Creamy Summer Squash Soup with Roasted Chicken

img_1827Looking for a way to use all your summer squash and serve a healthy meal the whole family will love, while also freezing tons of extra for later use or gifts? This recipe will meet all those needs. It is a great, fresh way to get the kids to eat your garden veggies. This soup is amazingly satisfying for those on a low-carbohydrate diet or those trying to eat a healthier whole food based diet. I added Jalapenos from our Gospel Garden to our abundant harvest of crook neck squash and onion from our home garden. To this I also added our farm fresh home made raw yogurt. Make extra to freeze for soups and sauces during the winter months. The spicy kick will also serve those who need a nourishing soup during cold and flu season.

Summer Squash Soup                                                              Yield: Approx. 15 Cups

Ingredients:

  • 10-15 Crook Neck Squash, coarsely chopped.

    img_1858

    My helpers!

  • 1 Small White Onion, diced.
  • 4 Cloves Garlic bruised.
  • 5 Jalapenos, sliced, seeded and cored.
  • 4 Tbs Olive oil
  • 3 Tbs Butter (no margarine please!)
  • Salt and Pepper to taste.
  • 2 Cups Chicken Stock
  • 1 Cup Yogurt 
  • 1 C Parmesan Cheese

Directions:

Heat olive oil, onion, jalapenos and garlic until onion becomes translucent. Add squash, butter, salt and pepper.

Heat for 20 -30 minutes, ever so often stirring the squash to help break down. Add chicken stock and cook an additional 30 minutes until squash is slightly mushy and cooked through. Let cool and puree in blender in batches. Rinse out original pan. Return puree to pan and place in medium heat. Add yogurt and cheese and whisk to incorporate.

Serve warm or cold and topped with roast chicken breast, and accompanying a loaf of french bread.

For the Chicken : My method for roasting chicken is simple- choose bone in, skin on chicken breasts, season with salt and pepper, a little olive oil and cover with foil. Bake in 375 F oven for 45- 50 minutes, (or until an internal temperature of 170 F). Remove foil and brown an additional 10 minutes. Remove breast from rib before serving in soup if desired, or serve as is on the side!