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October 15, 2006
In Season: Jalapeno peppers
My jalapeno plant has been producing peppers for the past few months now and they're starting to pile up in my refrigerator. First it was zucchini every night, now everything we make gets a jalapeno twist. Good thing we like spicy food! I've been hoping to make salsa, but my tomato plant hasn't been as productive. My first garden has definitely been a learning experience. If you too have been overloaded with jalapenos, try these recipes:
Chicken-and-Sweet Pepper Fajitas
2 teaspoons vegetable oil, divided
2 cups vertically sliced onion
1 cup yellow bell pepper strips
1 cup red bell pepper strips
1 cup green bell pepper strips
1/4 cup thinly sliced seeded jalapeno pepper (about 2 peppers)
1/3 cup chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon black pepper
12 ounces skinned, boned chicken breast, cut into 2 x 1/4-inch strips
4 (8-inch) flour tortillas
2 tablespoons light cream cheese with garlic and spices
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and jalapeño; stir-fry 12 minutes or until crisp-tender. Remove bell pepper mixture from skillet; stir in cilantro, salt, and black pepper.
Heat 1 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 3 minutes or until done. Return pepper mixture to skillet; cook 1 minute or until thoroughly heated.
Heat tortillas according to package directions. Spread 1 1/2 teaspoons of cream cheese over each tortilla. Divide chicken mixture evenly among tortillas; roll up.
Yield: 4 fajitas (serving size: 1 fajita)
CALORIES 334(25% from fat); FAT 9.4g (sat 2.8g,mono 2.3g,poly 2.9g); PROTEIN 25.8g; CHOLESTEROL 57mg; CALCIUM 98mg; SODIUM 480mg; FIBER 4.1g; IRON 3.7mg; CARBOHYDRATE 36.6g
Firecracker Vegetable Roast
Indian flavors meld with Italian herbs to season vegetables. Unless you prefer milder food, leave the seeds in the jalapeño so the dish befits its name.
1 cup loosely packed fresh basil leaves
1/4 cup loosely packed fresh mint leaves
2 tablespoons olive oil
1 tablespoon low-sodium soy sauce
1 teaspoon dried Italian seasoning
1 teaspoon curry powder
1/2 teaspoon salt
3 garlic cloves, halved
1 jalapeno pepper, halved
2 cups cauliflower florets
2 cups broccoli florets
1 1/2 cups thinly sliced fennel bulb (about 1 small bulb)
1 cup red bell pepper strips
1 cup yellow bell pepper strips
1 cup thinly sliced red onion
Cooking spray
1 medium tomato, cut into 12 wedges
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
6 cups hot cooked basmati rice
Preheat oven to 450°.
Place first 9 ingredients in a food processor; process until smooth.
Combine basil mixture, cauliflower, and next 5 ingredients (cauliflower through onion), tossing well to coat. Arrange vegetable mixture on a jelly roll pan coated with cooking spray.
Bake at 450° for 15 minutes or until lightly browned. Add tomato and chickpeas; bake an additional 5 minutes. Serve over rice.
Yield: 6 servings (serving size: 1 1/3 cups vegetable mixture and 1 cup rice)
CALORIES 343(17% from fat); FAT 6.4g (sat 0.8g,mono 3.9g,poly 1.3g); PROTEIN 9.1g; CHOLESTEROL 0.0mg; CALCIUM 92mg; SODIUM 430mg; FIBER 6.5g; IRON 4mg; CARBOHYDRATE 63.2g
Posted by Lisa at October 15, 2006 12:15 PM
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