Tag Archives: Jalapenos

Pickled Jalapeños

One of the best things about these jalapeños is that they will keep in the fridge for up to a year, but I made them about a month ago and we’ve burned through about half already.  I really had no idea pickling could be as easy as boiling a few ingredients together, throwing in some spices, slicing up some jalapeños and combining everything in a jar.  I predict that pickled jalapenos will become a staple condiment in my fridge for a long time!

Pickled Jalapeno Ingredients

Pickled Jalapeno Ingredients

Just throw some vinegar, water, salt, celery seed, coriander seeds and peppercorns together in a pot and bring to a boil.

IMG_6806

Pickling Mixture

Put the sliced jalapenos, garlic and bay leaf into a glass jar.

IMG_6807

Jalapenos and Garlic

Pour in the liquid, let it sit in the fridge for a week, and the before and after will look something like this:

Jalapeño Before & After Pickling

Jalapeño Before & After Pickling

Now just start throwing these spicy beauties on tacos, pizza, sandwiches, nachos, salads, etc., etc., etc!

Spicy Italian Sausage with Maple Baked Beans and Pickled Jalapeños

Spicy Italian Sausage with Maple Baked Beans and Pickled Jalapeños

Forgive the Iphone pictures…I don’t always take the time to take a decent shot.  Sometimes a girl just wants to eat!

Pizza topped with Pickled Jalapeños

Pizza topped with Pickled Jalapeños

Love these as part of an amazing taco spread!

Beef Tacos with Pickled Jalapeños

Beef Tacos Ingredients

Yum!

Beef Tacos with Pickled Jalapeños

Beef Tacos with Pickled Jalapeños

Pickled Jalpeño Recipe

3/4 cup white vinegar
3/4 cup water
1 tbsp coarse sea salt
Pinch celery seed
1 tsp coriander seeds
1 tsp black peppercorns
8 large jalapeños, thinly sliced
1 bay leaf
1 garlic clove, thinly sliced

  1. Combine the vinegar, water, salt, celery seed, coriander seeds, and peppercorns in a small saucepan over high heat, bring to a boil, and turn off the heat.  Meanwhile, pack an empty glass jar with the jalapeños and stuff the bay leaf and the garlic  slices in and among the peppers.
  2. Pour the vinegar mixture over the jalapeños, being sure to get all the seeds into the mix.  The liquid should completely cover the peppers.
  3. Let the jar cool to room temperature, then tightly screw the lid and stash the jar in the fridge.  The peppers are good to go after a week, but they keep up to a year in the refrigerator!

From:  It’s All Good

Leave a comment

Filed under Apps & Sides

Cuban Black Bean and Rice soup

Inspired by the marvelous soup from Havana Café, I attempted my own version of their black bean and rice soup.  What made the Havana soup so noticeably delicious was how the fresh lime tied everything toegther perfectly.  The soup was a bit thick because of the rice and bean base, and the lime just freshened everything up.  It was hearty but not heavy.  Everything you could want in a soup!

It turns out that my Cuban soup making skills need some work.  This soup isn’t exactly what I had imagined, but as I was perusing recipes, I was drawn to the idea of making a marinated rice and then adding the broth right before serving,  in order to avoid sometimes over soaked and mushy rice you find in soup.  As a result, this soup wasn’t all that thick, but it ended up being spicy, a bit zesty, and of course fresh because of the lime and cilantro garnishes.  I was very happy with it!

Line up your ingredients to get started:


I tried soaking dry beans this time because I’ve heard it’s better for you health-wise, aaaaand (mostly) because the grocery store didn’t have cans.  Anyways, I loved the soaked beans!  I’m going to make a real effort to plan ahead and soak them from now on.  They just taste so much more beany.

Soaked and Rinsed Black Beans

After you soak them, you have to boil them for a few hours too…

While the beans are boiling, start cooking up the broth.  Sautée the onions, garlic and peppers for a few minutes, then stir in the cumin and oregano.

Add some broth and the beans to the pepper mixture and simmer for about 30 minutes.  Then, add a few scoops of the marinated rice mixture (a bit of olive oil, green onion, diced tomatoes and rice vinegar, by the way) to your soup bowl.  Zesty!

Marinated rice soup base

Pour a few scoops of the simmering broth over the rice and top with cilantro, a dollop of sour cream and of course fresh lime.

Cuban Black Bean and Rice Soup

Cuban Black Bean and Rice Soup Recipe

5 green onions, thinly sliced
3 cups cooked brown rice ( from 1 cup dry)
1 1/2 tomatoes, diced
1 teaspoon olive oil
1/4 cup apple cider vinegar ( or white wine vinegar)
2 (15 ounce) cans black beans
1 tablespoon olive oil
1 large red onions, diced
2 jalapenos, with seeds, minced
2 red bell peppers, diced
5 garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 quart chicken broth or 1 quart vegetable broth
1 tablespoons apple cider vinegar ( or white wine vinegar)
cayenne pepper
cilantro
nonfat plain yogurt (optional) or sour cream (optional)
cayenne pepper (optional)
  1. Prepare marinated rice by mixing cooked rice with green onion, diced tomatoes, olive oil and cider vinegar. Let the mixture marinate at room temperature, if making soup right away. Otherwise, cover, refrigerate, and marinate up to 1 day. Let rice come to room temperature before serving.
  2. Rinse beans in a strainer until canning juices run clear, or soak and boil dry beans if you prefer.
  3. Heat olive oil over medium high, and add onions. Saute for a few minutes.
  4. Add jalapenos, bell peppers and garlic; cook until softened.
  5. Stir in spices.
  6. Add broth, vinegar and beans.
  7. Cover and simmer 30 minutes (or longer, if desired), stirring occasionally.
  8. Taste for salt and spiciness. Add cayenne pepper, if more heat is desired.
  9. Serve soup in bowls over a scoop of rice. Top with cilantro and yogurt, if desired.
  10. Store left-over rice separately from soup, so liquid will not all be absorbed.

Leave a comment

Filed under Soups & Stews, Vegan, Vegetarian

Pico de Gallo

Pico de Gallo is a really simple salsa that will improve so many different dishes.  Add to tacos, burritos, nachos, omelettes, pasta, guacamole, bruschetta etc. etc. etc.  It works because all the ingredients are fresh, and there isn’t a lot of dressing to hide the delicious natural flavours.

Pico de Gallo

Pico de Gallo Recipe

Diced Tomatoes (about 2 -3 Cups, depending on how much you want to make)
1 Diced Green Pepper
½ cup Diced White Onion
1 Diced Jalapeno (make sure you clean the seeds out unless you want it to be super spicy!!!)
Juice from one Lime
Kosher Salt (or any coarse grained salt) to taste

1. Mix everything together, and the longer it sits, the more the flavours will mingle!

2 Comments

Filed under Apps & Sides

BBQ Stuffed Jalapenos

These are sensational.  I made them for a big group at the cottage, and I should have made twice as many, all evidence of them was gone.  I should mention that I was largely responsible for that. These would make popular appetizers or a savoury side dish for BBQ’d burritos, like we did at the cottage…..excuse me while I escape back to that moment for a while…

ANYWAYS, although this recipe may seem sort of fussy, the list of ingredients is actually pretty short, and it won’t take as long as you might think to put these together. Just try it, you will send yourself a thank you card for making these.

Start by rinsing and slicing a few jalapenos in half.  Then remove the ribs and seeds, unless you want to seriously up the heat factor.

Jalapenos

Mix some cream cheese, old cheddar cheese and green onions.

Cream Cheese Mixture

Stuff the jalapenos with the cream cheese mixture.

Stuffed Jalapenos

NOW WRAP THEM IN BACON!!!  (And add some BBQ sauce)

Bacon wrapped stuffed jalapenos w/ BBQ sauce

Next, put them on the BBQ…

Stuffed Jalapenos on the grill

Now put them on a plate and eat them!!

BBQ Stuffed Jalapenos

I took these to a few dinner parties too….guaranteed to make you a whole bunch of new friends!

BBQ Jalapenos

 BBQ Stuffed Jalapenos Recipe

12 Jalapenos, sliced in half, ribbed and seeded
12 pieces of bacon, cut in half
1 block cream cheese (8 oz )
½ cup shredded old cheddar
2-3 green onion, chopped
BBQ Sauce (Store bought works great)

1.    Put cream cheese, old cheddar and green onions to a bowl and stir until evenly mixed.
2.    Stuff halved jalapenos with cream cheese mixture and then wrap with bacon.  Secure bacon in place with toothpicks, and then brush with BBQ sauce.
3.    Either bake in the oven at 350 until bacon is cooked (about half an hour), or grill on BBQ until ready.

From:  The Pioneer Woman

2 Comments

Filed under Apps & Sides, Easy Peasy