Jicama Is a Fiber-Rich Powerhouse

Jicama Is a Fiber-Rich Powerhouse

As you may know we belong to Misfits which has been great help during these times. * If you decide to try use this code we both get a discount. COOKWME-FG1DCQ and when I saw the Jicama as a choice this week In grabbed it. It had been awhile since we discovered so i tried the ole faithful slaw and then tried chips and fries. I recently had made sweet potato chips so figure what the heck.

Jicama (HEE-kah-ma), sometimes referred to as yam bean, Mexican turnip, or Mexican potato, is an edible root vegetable native to Mexico.

The vines of the jicama plant can grow up to 20 feet in length, but the leaves and seeds are actually toxic. The root is the only edible portion of the entire plant—the tough brown skin that gives way to juicy, white flesh on the inside. The flavor is sweet and starchy—think of a cross between a water chestnut and an apple.

Many call jicama a superfood, equating it with kale, acai berries, and quinoa. Jicama, along with sunchokes, packs a prebiotic called inulin, a big contributor to a healthier gut. In addition, jicama is rich in Vitamin C and Vitamin A. Lastly, jicama is naturally low in calories, making it a smart starchy substitute for those watching their weight.

Salad or slaw depending on what you want to call it

INGREDIENTS

  • 1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
  • 1/2 red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • 1/2 green bell pepper, finely diced
  • 1/2 cup chopped red onion
  • 1/2 a large cucumber, seeded, chopped (optional)
  • 1 navel orange, peel cut away, sliced crosswise, then each round quartered
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup lime juice
  • Pinch of cayenne
  • Pinch of paprika
  • Salt

How

Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl.

Pour lime juice over all. Sprinkle with a pinch of cayenne and paprika. Season generously with salt.

2 Let sit a half an hour before serving.

Fries and Chips

Tried these in oven and Air-Fryer watch closely they will burn quickly

Air-Fryer
Oven
Air-Fryer

These are best served warm but did reheat nicely. You won’t get them super crispy but they good.

Ingredients

  • 16 ounces Jicama, peeled and cut into medium sized fries (1 pound)
  • 1 tablespoon Olive Oil
  • 1 tablespoon Fresh Lime Juice
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Chipotle Chili Powder
  • 1/8 teaspoon Onion Powder
  • 1/8 teaspoon Paprika
  • How
  • Preheat oven to 400°F.
  • In a small bowl, combine spices. Gently toss the jicama fries with the oil and lime juice, then sprinkle with the spice blend.
  • Spread fries evenly on a baking sheet and bake for 25 to 30 minutes, or until fries are golden.
  • Serve immediately – they taste best hot out of the oven. 

Air-Fryer

same as above but watch closely and I turned half way through both methods. Oh the oven I made on a rack and used convection

Crispy Fired chicken via Instant Pot and Airfryer

Crispy Fired chicken via Instant Pot and Airfryer

Ingredients

  • Chicken thighs
  • Garlic cloves
  • Onion
  • Rosemary
  • Kosher salt
  • Ground black pepper
  • Crispy Breading

Coating

  • Gluten Free Panko breadcrumbs
  • Olive oil
  • Unsalted butter
  • Kosher salt to taste

Egg Wash part all in shallow bowl or plate

All-purpose gluten free flour or corn starch

Extra large eggs

Panko bread crumbs

How

  1. Pressure Cook the Chicken Thighs: Add onion, garlic, and rosemary to the bottom of the pressure cooker. Pour in 1 cup of cold running water and place a steamer basket into the pressure cooker. Place chicken thighs in the basket. Close lid and pressure cook at High Pressure for 6 minutes (small thighs) to 9 minutes (large thighs). Turn off the heat and Full Natural Release (roughly 10 minutes). Open the lid carefully.
  • Prepare the Crispy Breading: While the chicken thighs are pressure cooking, heat a skillet over medium heat. Add 2 tablespoons of butter, 2 tablespoons of olive oil, and 1 – 1½ cup of panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add a small amount of kosher salt for seasoning.
  • Check with a food thermometer to ensure the chicken thighs have reached an internal temperature of at least 165°F on the thickest part without touching the bone. Remove the chicken thighs from the pressure cooker.
  • Meanwhile preheat oven: Preheat Air Fryer to 400°F while the pressure cooker is natural releasing. I suppose if you have one of the new ones or and adapter for the instant pot you will have to wait.  I have found that preheating the air fryer helps with the crispiness of whatever I’m cooking.
  • Pat dry the chicken thighs with paper towel. Lightly season with salt and ground black pepper.
  • Lightly coat the chicken thighs with flour, dip them into the beaten eggs, and cover them with toasted buttery breadcrumbs. Very light spray of cooking oil on tray then place the chicken thighs in the Air Fryer quick another quick spray. I mean quick does not need much, and for roughly 5 to 10 minutes until the toasted breadcrumbs stick onto the chicken.

Note: I suppose you could make a gravy from the drippings in the instant pot but I prefer my fried chicken naked so to speak.

Now enjoy. This was gluten free from my wife, but I can’t wait to try with a traditional southern fried chicken coating anyone have suggestions.

Tried another batch this time I marinaded the thighs in buttermilk overnight and used italian breadcrumbs. Getting there but not quite up to southern fried chicken