Call us (908) 879-7189

Posts Tagged jalapeno peppers

Stir-Fried Carrots, Corn & Peppers

From your kitchen:
1 Tablespoon Shao Hsing rice wine (see Note) or dry sherry
2 teaspoons reduced sodium-soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon sugar
2 teaspoons plus 1 tablespoon peanut oil or canola oil, divided
1 tablespoon minced fresh ginger
2 cups shredded romaine lettuce (about 4 medium leaves) or any tender green

From the share:
1 teaspoon minced fresh jalapeño or hot pepper from the share with seeds, or more to taste
1 cup sliced carrot (1/4 inch thick)
1    medium bell pepper, cut into 1/4-inch-wide strips (any color from the share)
1 1/2 cups fresh corn kernels (from 2-3 medium ears; see Tip)
        
1.    Combine rice wine (or sherry), soy sauce and sesame oil in a small bowl. Combine salt and sugar in another small bowl.
2.    Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons peanut (or canola) oil. Add ginger and jalapeno and stir-fry until fragrant, about 10 seconds. Add carrot and stir-fry 1 minute. Swirl in the remaining 1 tablespoon peanut (or canola) oil, bell pepper and corn, sprinkle on the salt mixture and stir-fry until the vegetables are almost crisp-tender, about 2 minutes. Add lettuce, swirl in the rice wine mixture and stir-fry until the lettuce is just limp, about 30 seconds.

•    To remove corn kernels, stand an ear of corn on one end in the center of an angel food cake pan and slice the kernels off with a sharp knife. One ear will yield about ½ cup kernels.
•    People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
•    Shao HsingRice wine available at Asian specialty stores.  Other brands are available in most supermarkets

 

 

Black Bean Burgers with Peach Salsa

Shake It up!  No quinoa? Swap it for brown rice. No Peaches? Swap mandarin oranges or mangos. No white onion? Swap green onions or red onion.

For the burgers:

From your kitchen:
2 cans black beans, low sodium, rinsed and drained
1 cup quinoa
½ cup salsa
1 tablespoon lime juice
½ teaspoon cumin
¼ cup cilantro
½ cup Panko bread crumbs
1 large egg

From the share:
1 tablespoon jalapeno, finely chopped

Salsa:

From the share:
1 large green pepper, chopped
2 large peaches, chopped
1 ½ tablespoons jalapeno, finely chopped
¼ cup cilantro, chopped
½ cup white onion, chopped

From your kitchen:
½ t cumin
1 T canola oil

Combine beans, salsa, lime juice, jalapeño, cumin, cilantro, bread crumbs and egg in a food processor and combine. The mixture will be loose.
In a large bowl combine remaining ingredients and chill.

Heat a large non-stick skillet over medium heat and spray generously with cooking spray. Mold black bean mixture into four patties. The mixture is loose, so score it in the bowl into quarters and scoop a quarter of the mixture into your hands. Gently mold into a patty and slip into the pan. Shape in the pan.  Allow patties to cook for 6 – 7 minutes per side until nicely browned on each side.

Serve with salsa.

 

From: mothermimmy.com

 

 

 

Jalapeno Pesto

2 jalapeno peppers, chopped
1 cup cilantro leaves
2 garlic cloves, chopped
2 tablespoons pine nuts
1/8 – 1/4 cup olive oil
Salt and pepper to taste

Cooking Directions:
Combine the cilantro, jalapeno, garlic, pine nuts, salt, and pepper in a food processor, and process until coarsely chopped.

Drizzle in olive oil until smooth.

 

From: Jalapenomadness.com

 

 

Bacon Wrapped Jalapeno Popper Stuffed Chicken

4 – 6 oz chicken breast
Salt and pepper to taste
2 T roasted, fresh or pickled jalapeno peppers, diced
1/4 c cream cheese
1/4 c Monterey jack or cheddar cheese shredded
8 slices of bacon

Lay the chicken flat, season the outside with salt and pepper.

Mix together the cheeses and peppers and spread a 1/4 of the mixture on each breast.

Roll up and wrap each in 2 slices of bacon.

Grill or brown over medium heat until bacon is crispy and chicken is cooked through 160-165 degrees internal temp about 25-30 minutes or bake in a preheated oven for on a wire rack over a roasting pan until cooked through about 25-30 minutes.

Broil carefully the last few minutes to ensure the bacon is crisp or start on top of the stove and finish in the oven.

 

From: Closetcooking.com

 

 

 

 

Email Sign-up

Visit the farm

Address: 1 Alstede Farms Lane
Chester, NJ 07930

Call us: 908-879-7189

Ride the Shuttle

Click Here for Directions