'Tis the season for canning, and the jalapeños in our garden are going absolutely crazy.  I needed to do SOMETHING with them and so I finally bit the bullet and canned them.  I won't deny that I am looking forward to fall for many reasons....crisp leaves, tall boots, knit sweaters, and pumpkin scented candles.  But perhaps the greatest of all will be the new season signaling the end of canning season.

   It's no secret that canning and preserving is not at the top of the list of my favorite things to do, but I will admit to a great sense of satisfaction when I make myself do it.  And I have been doing a lot of it lately....applesauce and apple pie filling, pickles, plums, pears, and today, jalapeños.

   But for me, when it comes to canning, I need to keep things quick and simple or I get overwhelmed.  Luckily, I found a really simple recipe online and you can watch the tutorial over here if any of you are interested.  Anyway, here it is!

Add these ingredients to each pint jar:
1/2 tsp salt
1 tsp parsley
1 tsp basil
1 tsp oregano
1 clove fresh garlic

Fill each jar with sliced jalapeños.

   Mix these liquids in a pot on the stove and bring to boiling: (makes 4 pints, double or triple as needed)
8 oz. oil (olive or canola)
2 C vinegar
1 C water

   Pour hot liquid over jalapeños and seal with hot lids and rings.  Process in a hot water bath for 15 minutes.

   And that's it!  See, I told you it was simple!  And simple, quick, canning is obviously, the very best kind.  Oh and P.S......wear gloves. ;)

   O.k. so I made this salad for lunch today and posted a picture on Instagram and had quite a few people ask for the recipe, so....here it is.  I should probably go back and take pictures of all the steps like all the fancy schmancy bloggers do, but I'll be honest with you, I've been baking all morning, the girls are napping, naptime is precious time, and I've got a lot of other things begging for a piece of that time.  So here you are, with two simple pictures and a recipe.


Ingredients

1 Cup uncooked quinoa
1 1/2 cups black beans (or a 15. oz. can)
1 1/2 cups corn  (I used frozen, thawed)
1 1/2 cups cherry tomatoes, quartered (I used diced Romas)
1 red bell pepper, diced
5 green onions, diced
1/2 cup chopped fresh cilantro (or more to taste)

Dressing

1/3 cup olive oil
1 tsp. cumin
1 garlic clove, minced
Juice from 1 lime
1/4 tsp salt

Directions

Rinse and drain quinoa.  Add to pot with 2 cups water and bring to a boil.  Cover, reduce heart to low and simmer for 20 minutes or until water has absorbed and quinoa is tender.  In a small bowl, add dressing ingredients and whisk together  to thoroughly combine.  In a large bowl, add the cooked quinoa with all other salad ingredients.  Pour dressing over the top and toss to combine.  Can either serve immediately or chill before serving.

   Honestly it was so quick and easy and I didn't even mess up the quinoa like I was sure I would.  It made a fast, healthy lunch and my girls (ages 1 and 2) gobbled it down!  If you're scared that your kids won't even want to try it, introduce it like a "salsa" with tortilla chips like I did.  I dare say this is going to be a staple around here, and probably become my go-to potluck dish as well!  The recipe is by no means my own creation, I got it from my friend Tina. I'm only passing it on! Try it, I know you won't be disappointed.:)

It's Wednesday folks.  Half-way to the weekend. You can make it!