In a Hot Minute

It’s almost impossible to buy just one or two jalapeños at a time in the stores near our home. Instead, the spicy little peppers are always sold in bags containing eight to nine. Who needs that many at once? Not me! We recently had a few extra floating around our fridge for about a week, and I was determined to put them to good use.

Quick-Pickled Jalapenos by somethingwewhippedup.com

Quick-Pickled Jalapeños by somethingwewhippedup.com

I decided to experiment with a quick pickling technique I usually use for cucumbers. I adjusted the recipe a bit, with the major changes being the addition of lime and garlic. I have to admit, I was quite pleased with the results. They tasted slightly sweet with a spicy kick at the end. They were the perfect addition to the condiment tray at our recent picnic.

Quick-Pickled Jalapeños at a picnic (somethingwewhippedup.com)

Quick-Pickled Jalapeños at a picnic (somethingwewhippedup.com)

I could also see them being a tasty ingredient to add to grilled cheese, a unique topping for pizza or a welcome addition to some morning eggs.

Quick-Pickled Jalapeños

Makes about 10 servings

  • 1/2 cup apple cider vinegar
  • juice of 1/2 a lime
  • pinch salt
  • 1 teaspoon sugar
  • 4 jalapeños, thinly sliced
  • 1 clove garlic, minced

1. In a small bowl or glass jar, combine the apple cider vinegar, lime juice, salt and sugar. Whisk until sugar is dissolved.

2. Add the jalapeños and garlic to the liquid and toss to coat. Make sure there is enough liquid for all of the jalapeños to be submerged. If not, add more apple cider vinegar. Leave on counter for 30 to 60 minutes, stirring every 15 minutes or so. Transfer to the fridge until ready to use.

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Relishing the Radish

It wasn’t until last year that we started to appreciate radishes. Sure, they’re pretty, but we didn’t have too much experience with them beyond the kitschy carved flower garnishes that were popular platter adornments in the 80’s. Our love affair started out simply, with a quick appetizer, and now we’re using the peppery vegetable in everything from side dishes to main entrées. We’re hooked! Here are three delicious ways we’ve recently featured this surprisingly versatile veggie:

Radish Bites by somethingwewhippedup.com

Radish Bites by somethingwewhippedup.com

Radish Bites

This appetizer couldn’t be easier to put together (or a better value), especially when last-minute guests show up. Simply cut a baguette into thin pieces, top each with a thin coat of good-quality, room-temperature butter (this is where you should splurge a bit), then sprinkle with sea salt. Top each with 1 to 3 pieces of radish (cut very thin) and serve.

Roasted Radishes by somethingwewhippedup.com

Roasted Radishes by somethingwewhippedup.com

Roasted Radishes

We served this slightly sweet side dish at our Easter dinner this year. It’s a quick one that you can easily make while multitasking on other projects. Just slice radishes down the middle and add olive oil, salt and pepper; toss to coat. Roast in a 375°F oven for 15 minutes, turn and cook 15 minutes more or until tender. Remove from the oven and drizzle with freshly squeezed lemon juice and toss with roughly chopped flat-leaf parsley. Taste and add additional salt and pepper as needed. Serve warm.

Caramelized Shallot, Radish and Arugula Pizza by somethingwewhippedup.com

Caramelized Shallot, Radish and Arugula Pizza by somethingwewhippedup.com

Caramelized Shallot, Radish and Arugula Pizza

We whipped up this last dish after a long day of farm projects. We got a little help from some time-saving store-bought dough, but feel free to make your own. Roll out prepared dough onto a pan and brush with olive oil. Cook in a 475°F oven for 6 minutes or until lightly browned (pop any bubbles that form with a fork). Remove from oven and top with marinara sauce, mozzarella cheese, thin radish slices and caramelized shallots. Cook for 4  to 5 minutes or until cheese is melted, then top with arugula and a few thin slices of Manchego cheese. Heat for 1 to 2 minutes more or until the arugula has wilted and the cheese has melted. Let sit for 3 to 5 minutes before slicing and serving.

SWWU Tip 1: Flavor does matter with this veg. We’ve noticed that grocery-store finds tend to be a bit bitter and less sweet than the ones available at the farmers’ market. Buy radishes with the greens still on for the best flavor. And don’t toss them out! You can add a few to a salad or cook them down like you would spinach greens.

SWWU Tip 2: You’re likely to see a few different colors and varieties of radishes at your farmers’ market. Try them all out and see which one suits your own tastes. We’re especially liking the mild flavor of the French breakfast variety these days.

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Gluten-Free Quinoa Tabbouleh

Whenever we’re hanging out with a crowd, be it a weekend at the farm or a stay at a beach house, we always bring a big batch of some sort of cold salad. It’s great to have an extra lunch or dinner side pre-made and also good for nibbling on throughout the day. One of my go-to favorites is a twist on tabbouleh.

Gluten-Free Quinoa Tabbouleh by somethingwewhippedup.com

Gluten-Free Quinoa Tabbouleh by somethingwewhippedup.com

The use of quinoa (instead of the usual bulgur) and chickpeas makes this filling side a protein-rich, gluten-free dish. Fresh herbs, lemon juice—and my secret ingredient, lemon zest—all add a nice refreshing pop of flavor.

Gluten-Free Quinoa Tabbouleh

Makes 8 to 10 servings

  • 2 cloves garlic, minced
  • 1/3 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • zest and juice from 1 lemon
  • 4 cups cooked quinoa (follow package directions)
  • 1 15.5-ounce can chickpeas, rinsed and drained
  • 4 scallions, thinly sliced
  • 1/2 cup chopped fresh mint
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, peeled, seeded and diced
  • 1 pint cherry tomatoes, quartered
  • kosher salt, to taste
  • freshly ground black pepper, to taste

1. In a large bowl, combine the garlic, olive oil, white wine vinegar, lemon zest and lemon juice. Stir to combine.

2. Add the quinoa, chickpeas, scallions, mint, parsley, cucumber and tomatoes. Toss to coat. Add salt and pepper to taste. Taste and adjust seasoning (including olive oil and vinegar) if desired. Serve at room temperature or chill.

SWWU Tip: Want some extra flavor? Cook your quinoa in vegetable or chicken stock instead of water.

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Spice It Up

Popcorn is a great snack. It can be sweet, salty or both! On a recent movie night we were craving a batch, but wanted something a bit more beyond the classic butter topping. After rummaging through the spice drawer we decided on a peppery mix. What a treat!

Paprika-Pepper Popcorn by somethingwewhippedup.com

Paprika-Pepper Popcorn by somethingwewhippedup.com

Paprika-Pepper Popcorn

Makes 2 servings

  • 1 1/2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/4 cup popcorn kernels
  • kosher salt to taste
  • black pepper to taste

1. In a medium saucepan, combine the olive oil, paprika and popcorn kernels. Toss to coat, put a lid on and heat over medium. Every 15 seconds or so, move the pan in a circular motion, without removing it from the burner and without lifting the lid. Do this for 60 to 90 seconds or until you hear the popcorn begin to pop. Remove from heat as soon as you hear 3 or more seconds between each pop.

2. Immediately pour into a serving bowl and top with ground salt and pepper. Taste and add more of either of desired.

SWWU Tip 1: This popcorn can burn very easily. Keep the heat at medium and be sure to remove the saucepan from heat as soon as the popping is complete.

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A Snack Worth Going Bananas For

I’m a big fan of bananas. Typically they’ll end up as a base for a sundae or sliced up and added to a piece of toast topped with Nutella. Of course, I always mange to let a few from every bunch I get over-ripen so they can be used to make the perfect banana bread. This past weekend I decided to try something new and baked up some lightly sweetened slices and ended up with a delightful afternoon snack. With crispy edges and a slightly soft middle, these tasty rounds can quickly become an addiction. See for yourself.

Baked Banana Chips

Baked Banana Chips by somethingwewhippedup.com

Baked Banana Chips

Makes 4 servings

  • 4 bananas, sliced into thin coins
  • 1 tablespoon butter, melted
  • 1/2 teaspoon salt
  • 2 tablespoons dark brown sugar

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and place a wire rack on top; set aside.

2. In a medium bowl, combine bananas, butter, salt and brown sugar. Toss to coat. Spread banana slices in an even layer on the wire rack over the prepared baking sheet. Bake for 25 to 30 minutes or until browned and crisp on the edges (cooking times may vary based on how thick your slices are). Let cool completely, then transfer to an airtight container for storage.

Baking the Baked Banana Chips by somethingwewhippedup.com

Baking the Baked Banana Chips by somethingwewhippedup.com

SWWU Tip 1: These chips will crisp up a bit more as they cool. Be sure they are room temperature before storing to prevent them from becoming soggy. They’re best if eaten within a day or two of baking and taste especially good within a few hours of coming out of the oven.

SWWU Tip 2: These taste great on top of ice cream, yogurt or on their own. Enjoy!

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