Pickled Jalapeños

Recipe from Love and Lemons 
Husband-Tested in Alice’s Kitchen
Makes about 2 (1-pint) jars depending on the size of the peppers.

These pickled jalapeños are the perfect sweet & spicy addition to salads, tacos, burgers, and more! The longer they sit in the fridge, the sweeter and milder they'll become.

Ingredients
10 jalapeño peppers, thinly sliced
2 whole garlic cloves, peeled
1 cup distilled white vinegar
1 cup water
⅓ cup sugar
1 Tablespoon sea salt

Instructions
1. Divide the jalapeños into 2 (16-ounce) lidded jars and place a garlic clove in each jar.
2. In a small saucepan over low heat, simmer the vinegar, water, sugar, and salt, stirring occasionally, until the sugar is dissolved, about 5 minutes. Pour the brine over the jalapeños. Let cool to room temp, then cover and chill for at least 30 minutes. Store in the fridge for up to 2 weeks.

Basic Farro

Recipe from The Ultimate Rice Cooker Cookbook by Beth Hensperger & Julie Kaufmann

Husband-Tested in Alice’s Kitchen

Makes about 2 cups (serves 3-4)

Well, I’ve found my new favorite whole grain, farro. If you are looking for a change of pace from brown rice or bulgur or even whole-wheat couscous, give farro a try.  It’s satisfyingly chewy, easily digestible, and very filling.  You might find it in the bulk section of your grocery store, but Bob’s Red Mill packages it complete with directions for stove top cooking.  I have a rice cooker that I use several times a week (totally worth the investment) and so I prepare the farro in it.  There are dry skillet toasting and then soaking steps which I don’t think the package directions require, but I think these two steps are worth the little time it takes before cooking.

1 cup farro

1 ½ cups water or vegetable broth

1 Tablespoon olive oil

Pinch of sea salt

Place the farro in a dry skillet over medium-high heat.  Toast, stirring constantly, until the grains pop and deepen in color, about 4 minutes. Place the toasted farro and the water (or broth) in the rice cooker bowl.  (You’ll hear it sizzle.) Let the farro soak in the machine for 1 hour.  Add the oil and salt; swirl to combine.  Close the cover and set for the Regular/Brown Rice cycle.  When the machine switches to the Keep Warm cycle, let the farro steam for 1- minutes. Fluff with a wooden spoon or plastic rice paddle.  This farro will hold on Keep Warm for up to 1 hour.  Serve hot. (If you have left over, store it in the fridge and then reheat in the microwave.)

Nutritional Information: ¼ cup of uncooked farro contains 150 calories, 1g fat, 32g carbohydrates, 6g protein, and 3g of fiber. It is high in the minerals iron and calcium, and is an excellent source of vitamin A, vitamin C, vitamin E, and the B vitamins.

Vegan Parmesan Cheese (Two Ways)

Vegan Parmesan Cheese made with Cashews

Vegan Parmesan Cheese made with Pepitas (nut free version)

Recipe from Oh She Glows Everyday by Angela Liddon

Husband-Tested in Alice’s Kitchen

Yield:  ¾ cup

Well, I’ll be.  This “cheese” is downright delicious.  My husband and I are not vegans, however, we are making efforts to eat a more plant based diet.  I’m having tremendous fun trying out vegan recipes.  It’s been a revelation, sort of like finding a brand a new section of great books at the library or a learning about a binge-worthy series on Netflix.  Nutritional yeast is a powder harvested from inactive yeast that has been grown on molasses.  It is nutrient dense.  It tastes a bit nutty and cheesy.  In fact, I love sprinkling it on my popcorn. You can find nutritional yeast in packages or in the bulk section of your grocery store. Keep it stored in a cool, dry place for up to 1 year.

For a single batch:

½ cup raw cashews or raw pepitas (pumpkin seeds)

2 Tablespoons nutritional yeast

¼ to ½ teaspoon fine sea salt, to taste

1 clove garlic OR ¼ teaspoon garlic powder

If using fresh garlic, mince it in a mini food processor.  Add the cashews or pepita seeds, nutritional yeast, salt, and garlic powder (if not using fresh garlic.) Process until a coarse meal forms.  The parmesan will keep in an airtight container in the fridge for up to 2 weeks.

For a triple batch:

(Follow the directions above.)

1 ½ cups raw pepitas or cashews

¼ cup plus 2 Tablespoons nutritional yeast

¾ to 1½ teaspoons fine sea salt

3 cloves fresh garlic OR ¾ teaspoon garlic powder

The Ultimate Chocolate Granola (This is Dessert!)

Recipe from A Pinch of Yum

Husband-Tested in Alice’s Kitchen

Makes 16 servings (about 1/3 cup each)

This is granola is certainly in dessert territory and will turn simple berries and yogurt into decadence. Make this in advance and it will make a great hostess gift for a party.  The dark chocolate, coconut and sea salt combo make for a fabulous treat for your taste buds.

3 cups old fashioned rolled oats

1¼ cups sliced raw almonds (I chopped 1¼ cup whole almonds.)

¾ cup unsweetened coconut flakes

½ cup cocoa powder

¼ teaspoon kosher or sea salt

½ turbinado sugar, divided

2/3 cup melted coconut oil (measured in liquid form)

1/3 cup real maple syrup

1 teaspoon real vanilla extract

1½ cups bittersweet chocolate chips

Sea salt, for finishing (to taste)

Preheat the oven to 250F.  Toss the oats, almonds, coconut, cocoa, ¼ teaspoon salt, and 1/3 cup of the sugar in a large bowl.  Whisk the melted coconut oil, maples syrup and vanilla together.  Pour over the dry ingredients and stir to combine.  Spread the granola on to two large rimmed sheet pans in an even layer.  (I used parchment paper to prevent sticking.)

Bake for 25 minutes and then check the granola and give it a stir.  Bake another 25 minutes.  Remove the granola from the oven and sprinkle with chocolate chips.  Return the granola to the oven and bake another 5 minutes or so, until the chocolate is very soft.  Sprinkle with the remaining sugar and coarse sea salt, to taste. The added sugar and salt should stick to the outside of the chocolate chips.

Let the granola stand for 2 hours.  Gently scoop the granola into jars or an airtight container for storing. 

Serve it as dessert over ice cream, banana splits, yogurt, berries or just as is.

Nutritional Info: (By my calculations, 1/3 cup = 402 calories; 6.6 grams fiber.  ¼ cup = 306 calories; 5 grams fiber)