Jalapeno Harvest…Again

I harvested about five pounds of jalapenos and purchased a couple pounds of Poblanos and roasted them. I peeled and froze the Poblanos to make Creamy Poblano Soup later. The jalapenos I made into pickled relish and froze.

One issue with roasting the jalapenos as long as I did, is the relish becomes more of a “spread” – they disintegrated when I chopped them.  This is not going to matter to me because they will be used in soups, stews, and on sandwiches and will taste great regardless of the texture.

In the photo, you will see the jalapenos and tomatoes I have harvested since the roasting…and since the photo I’ve harvested that many or more, again. I swear the jalapeno fairy just deposits them on the plants in the middle of the night. They were not there before, LOL.

I’ll most likely buy some more Poblanos and do another round of roasting. But there may only be one jalapeno plant next year.


 

Garden Fresh: A Few Grapes For Smoothies

I processed the few grapes I got this year into juice that I then add to my morning shakes. My neighbor gave me a handful of passion fruit, as an exchange for all my plums her toddler loves to eat. So I also added those to my shake this morning.

Not exchange was not necessary, he can have all the plums he wants! He’s a pandemic baby, born just as we went into lockdown, so I have probably seen more of him than I normally would, as mom and dad walked around the neighborhood several times a day and my office faces the street. Socially distant chats were a welcome diversion.

It’s been my pleasure to watch him grow and start walking and now starting to talk, enough to make his desire to pick plums from my tree clear. Still a nice distraction from work, as far as I’m concerned.

This morning’s smoothie:

Mixed Berry Smoothies

  • 1 cup milk
  • 1/2 cup plain yogurt
  • 1 banana
  • 1/2 cup ea:  blueberries and raspberries, frozen
  • 4-6 whole strawberries, frozen
  • 1/4 cup fresh grape juice
  • 2 passion fruit (scooped from shell)
  • opt: 1 tbsp ground flax and 1 scoop whey powder

blender

Add all ingredients to the blender and blend well.  This makes 2 thick smoothies.  For more of a milkshake consistency, add 6 ice cubes and blend well. I use frozen fruit, so I don’t add the ice cubes, but sometimes a bit of water to make a smooth consistency.


x-posted at Annie DeMoranville

Garden Fresh: Summer Salsas

The tomato harvest has been lackluster this year. Weird weather has caused the fruit to be small and slow to ripen. Some I’m afraid are not going to ripen at all. The San Marzano, which should be about the size of a Roma, look more like cherry tomatoes. Early Girls are anything but early and no bigger than golf balls. And I have to wonder what the Park Wonders would look like in a good year – beefsteak size for sure. Flavor has been great on all of them, so I take comfort in that.

Since the jalapenos are not only abundant this year, but incredibly hot, I decided to try and roast them to bring out a bit of the sweetness. It wasn’t all that successful, but I did manage to make a couple of jars of pickled jalapeno and freeze them to use sparingly in cooking over the winter. Continue reading

Farmer’s Market Dinner Menu: Garden Fresh Pasta

It’s my favorite time of the year for cooking when I can choose fresh ingredients from my garden or the farmer’s market. It so easy to toss pasta with fresh produce and have a quick, light dinner.

On the board:

  1. Garden Fresh Pasta
  2. Steamed Zucchini
  3. Crusty loaf
  4. Sliced Peaches (add a touch of sugar to bring out the juices)

Garden Fresh Pasta Sauce

  • 1 tbsp extra virgin olive oil
  • 1/2 onion, chopped
  • 1-2 teaspoons crushed garlic (start with one, add more as desired)
  • 4-6 medium to large tomatoes, rough chopped
  • 1/4 cup fresh basil leaves – more as desired
  • 2 tbsp fresh oregano leaves (I like a cute little leaf called ‘pizza oregano’) – more as desired
  • 1 carrot, finely shredded
  • salt & pepper to taste
  • 1/4 tsp red pepper flakes if you desire some heat

saucepan & pasta serving bowl Continue reading

Forbidden Rice Revisited with the Instant Pot

Looking through my pantry I realized I hadn’t made Forbidden Rice since I purchased my Multi-Pot electric pressure cooker. I thought it was time to try it out.  The recipe below is updated for  Instant Pot cooking.

From January 2016 (original recipe here and a bunch of other rice recipes at this link)

This recipe was inspired by a bag of black rice, also known as Emperor or Forbidden Rice, in my pantry. It’s a heritage grain and it has a complex flavor – it’s deep, nutty, savory, earthy. I had never even heard of it, much less tasted it. I cooked up a cup of it and it was love at first bite, then I had to decide how best to use it.

It easily overwhelmed chicken and pork, and the flavors did not balance with beef. I did use it with some crumbled Spicy Italian sausage and that worked, the balance was right. What I thought it really needed was a citrus or vinegar pairing, some veggies, I wasn’t sure about nuts. Time to experiment.

Limes were on sale this week, so I settled on a citrus vinaigrette and fresh veggies paired with the rice (pictured above). I think it worked out very well.  Walnuts worked well, cashews were overwhelmed by the rice. I served it warm, but it was good cold today.

If you want to add some cheese, I think a nice Feta would work.

Black “Forbidden” Rice with Citrus Vinaigrette

  • 1 cup black rice, rinsed well
  • 1-3/4 cups water
  • snow peas (or veggie of your choice)
  • tomatoes (grape tomatoes work well)
  • toasted walnuts
  • 1/4 cup fresh limejuice
  • 1 tbsp lemon juice
  • dash of orange juice
  • pinch of lime zest
  • dash of ground ginger
  • 2 tbsp white wine vinegar
  • honey to taste
  • 2 tbsp olive oil

instant pot-style cooker, serving bowl

In the Instant Pot/Multi-Cooker add rice and water.  Cook for 20 minutes and let the pressure release naturally. Fluff with a fork.

Cut snow peas into about four pieces each, half the grape tomatoes, and lightly chop the walnuts.

For the vinaigrette, whisk juices, vinegar, ginger and honey together. Drizzle in oil, whisking constantly. Give it a quick taste and add more ginger and honey as desired.

Toss rice and veggie mixture with vinaigrette and serve warm or refrigerate and serve cold.

Fresh and Crisp: Jicama Slaw and Cucumber Salsa

With all the holiday baking, it’s nice to have some tasty fresh items around the house to nibble on.

I made the Cucumber Salsa (recipe here) and decided to pulse it in the Vitamix – still crispy pieces, but chopping it finely really upped the flavor meld. It didn’t last but a day before it was all gone.

And today I made a big batch of Jicama Slaw (recipe here) and am always pleasantly surprised how fresh and summery it tastes. A nice change from heavier winter fare.  And it’s healthy to boot.

I’ll have some sweeter holiday treat for gifts later today or tomorrow.

Until then…