I almost gave up cooking with jalapenos recently. I really like adding jalapeno pepper to dishes to add some natural spice to a meal. The last time I worked with the peppers, I removed the seeds with my bare hands. Then for the rest of the night, every time I touched my face my skin started burning from the juice. It was not terrible...I can handle a little bit of discomfort. Several hours later and several attempts at washing my hands with a lot of soap, as well as a shower, I thought that I was safe. And then I tried to take out my contacts and it was not a good experience.
So my lesson of the day is: Handle jalapeno peppers with care! And don't touch your eyes after working with a jalapeno pepper!
Luckily, for the next meal involving jalapeno peppers, my boyfriend was willing to help out. (If not, I would probably be slicing away while wearing heavy duty gloves!) This dish is his recipe, inspired by his mother's home cooking in Turkey. It is really delicious but definitely spicy. But the best part is that it is easy to make! It is one of my favorite dishes for a quick, low-effort dinner!
P.S.- Don't forget to enter our giveaway before it closes on Friday.
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Just enter cifriends in the offer code box when you get to the payment information page! The code is valid from today through 11/28 at midnight.
This is the first time that chloe+isabel is offering a large discount on their jewelry so it is a great time to buy some holiday gifts if you are interested!
makes 3-4 portions
3-4 large portabella mushrooms, cut into small pieces
(you can also use different types of mushrooms, I have used one box of white mushrooms)
2 small jalapeno peppers, sliced into rounds
(if you do not like spicy food, I recommend using green pepper sliced into small pieces or less jalpeno pepper)
1 small yellow onion, chopped
3 tablespoons of tomato paste
1 teaspoon of salt
1 teaspoon of pepper
1 tablespoon olive oil
4-5 Kaskaval cheese or your favorite cheese
1. In a large pot, heat the olive oil. Cook the onions for 3-5 minutes, until soft.
2. Add in the mushrooms, pepper, tomato paste, salt, and pepper, and stir to combine everything. Cover the pot and cook on low heat for 15-20 minutes until the mushrooms get soft.
3. Add a few slices of your favorite cheese and serve over bulgur pilaf.
makes 3-4 portions
1 1/2 cups coarse bulgur pilaf (I use this brand but you can probably find different brands in your local market)
2 tablespoons olive oil
1. In a large frying pan, heat the olive oil. Fry the bulgur pilaf in the olive oil for 3-4 minutes.
2. Pour enough water over the bulgur to cover the bulgur entirely. Cook over low heat until the water evaporates, about 8-12 minutes. When most of the water evaporates try the bulgur to make sure it is soft. If not add more water.
3. Once the water evaporates and the bulgur is soft, add a little bit of butter (I do not use a lot but it is up to personal taste) and mix it into the pilaf.