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
- 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
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
These are best served warm but did reheat nicely. You won’t get them super crispy but they good.
- 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
- 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.
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
I’m back, healthy and cooking. It has been awhile, but I really did not stop just hid in the house like most others these days. Being a senior, I decided to take a break from the outside world work on the house, garden and have been volunteering for some Presidential and Senate campaigns. So, if you are getting those text asking who you might be voting for or are you registered before you hit delete or ignore it could be me asking the question be nice. Anyway, the other day we had Mike and Gail over for the first time since they became engaged. I cooked up a meal that was pretty good if I do not say so myself.
BBQ Vegetable kebabs of, yellow (summer) squash, zucchini, mushrooms, Onions yellow and, red bell pepper.
Teriyaki Steak tips from Dom’s the Patriots version is better in our opinion although these melted in your mouth. These I simply put on skewers and BBQed until done.
Herb rubbed Flank Steak see here this is one of our favorite recipes. I will add I have learned to rub off the marinade with paper towel and overnight marinating to 24 hours works best.
BBQ Corn- I soaked the corn in husk all day but I am sure 1 hour would work. Then BBQ on the grill for about 15 minutes. We were fighting a threat of a horrendous thunderstorm, SO Lyn took the husk off and wrapped in tin foil. Oh, the storm did happen we soon had a river in the road in front of the house, and it lasted for hours the storm and the river. It ahs been years since we saw storm to that extent.
Anyway, after a little discussion and the fact that we all had been symptom free and Gail who is back to work was tested negative a few days before, that masks were not needed. Thank goodness it is hard to drink wine with a mask. Wine and cooking are just a natural thing to me. Was a great evening.
Well look at that I’m babbling something my family expects from me.
Enjoy your summer and remember to check to make sure you are registered to vote it’s easy it takes seconds click below. Encourage your friends and family to double check.
Lyn came over a little while ago and said do you think…. We use Misfit Market for our veggies, well for most. They now allow you to choose which you want rather than the surprise package both have their benefits. Coming up with recipes for stuff you normally would not get and now especially these days ordering stuff you really need. Well last week we choose to get some collard greens which Lyn likes to use as wraps but I challenged her to find something different. After making what she came up with this morning I can’t wait until lunch.
- 1 bunch collard greens, stems removed and shredded (about 8 cups)
- 1 cup thinly sliced radish
- I made sticks instead of slices
- 1⁄2 cup matchstick carrot
- 1 medium shallot, thinly sliced
- 1⁄2 cup apple cider vinegar
- 1⁄4 cup sugar
- 2 tablespoons canola oil
- 2 tablespoons celery seeds
- 1 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon ground dry mustard
- 1⁄4 teaspoon ground black pepper
- 1 In a large bowl, combine greens, radish, carrot, and shallot. Set aside.
- 2 In a small saucepan, stir together vinegar, sugar, canola oil, celery seeds, salt, mustard, and pepper. Bring to a boil over high heat. Remove from heat. Pour over collard mixture, stirring to combine.
- Refrigerate at least 3 hours before serving. Store, covered, in the refrigerator up to 3 days.
From: taste of the south https://www.tasteofthesouthmagazine.com/
The cabbage come out sweet and tender and is actually very good for you 9 Impressive Health Benefits of Cabbage
- 1 small head of cabbage cut into 8 wedges
- Olive oil
- Salt and pepper
- Garlic powder
- Red pepper flakes
Preheat oven to 450 degrees F (230 degrees C).
- Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
- Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.
I like to do a quick brine soaking in salt, sugar and water for about 15-20 minutes. Keeps the meat moist especially if grilling outdoors. Then I take a preheated cast in pan and pan sear one side for about 4-6 minutes flip and finish in the oven. Make sure you dry the pork chops with paper towel then salt and pepper before you place in the pan. if you don’t do this you will end up streaming the meat rather searing. This time I had some red wine left over from a nice basket off goodies I got from my retirement party at work. So when I placed in oven I poured the remaining about a cup in the pan and roasted for about 4-6 minutes until done. Hey it was either have a second glass of wine or try something new. My theory was it would braise but silly me braising is done on low heat so the wine quickly evaporated. However, the taste of the wine did come through so it was not a total maitake.
I had already roasted the veggie in a 425 oven.
The veggies as mentioned above, were tossed in oil and spices but I added 2 tablespoons of apple cider vinegar and roasted until done turning half way through total time about 25 minutes. Really like the addition of vinegar.
Auggie got me hungry already, and its only 8:15 AM. She is one that enjoys cooking maybe more than me. She has an amazing knack for presentation and her food or what I have tasted matches. She inspires me.
Warmed up some butter and garlic, painted onto mushroom, mixed up a bit of toms, mozzarella basil red onion, grilled bottom side down for about 2 mins, flipped, filled with mix and grilled about 5-6 more mins then topped with basil and balsamic redux, and then the OMG grilled garlic bread! How have I never made garlic bread on the grill!!! 😊
This may become regular rotation dinner
I went out to pick what might be to be the last batch of ripe tomatoes. Last year I had 5 pounds of Green tomatoes and made green tomato salsa. This year maybe a pound left still on the vine. What’s that saying what a difference a day makes well in this case a year. So back to Lyn, do you think we could make this? I jump on it and she helped a little but soon had disappeared to go shopping and what not. Did not bother me I in heaven in a kitchen.
Oh one thought I prefer a thicker chili so next time i might add some flour as last stage of sauteing the onions or maybe when I add the spices not sure any thoughts?
- 2 tbsp canola oil
- 1 large onion
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp Onion powder
- 2 Tbsp Cummin
- 2-3 Tsp Cayenne Pepper Powder – IF you like it really spicy use this amount.
- 2-3 tsp crushed red pepper flakes
- 1 tsp Paprika
- 1-2 Bay leafs
- 2 medium carrots diced
- 3 stalks of celery diced
- 2 medium red bell peppers diced
- 2 lbs of tomatoes
- 1 cup of sweet corn
- 1 can of beans your choice – I used black
- 2 cups of vegetable broth
- 1 tsp salt
- With food processor, crush the tomatoes and set aside
- Turn instant pot to saute and add Oil
- when it is hot add onion saute until translucent.
- add the garlic stir until you smell it
- Add celery, carrots, corn and bell pepper stir
- Add all spices and stir
- Maybe flour at this point what do you think?
- Add crushed tomatoes and broth and stir
- seal the instant pot and push the chili button.
- I let it naturally cool rather than release the pressure when done.
- remember to remove the bay leaves.
We love spaghetti Squash and Whole Foods had some beautiful one so we grabbed a 2 Lbs. This meant I had to half the recipe, no biggie
Lyn found this recipe on Hungry Girl’s site. I made some small adaptations such as I used some already made guacamole added more cummin casue I love cummin bot alot jsut a bit more.
I left her recipe for the Guacamole so I could try in the future.
Prep: 15 minutes
Cook: 55 minutes
1 spaghetti squash (at least 4 1/2 lbs.)
1 cup chopped bell pepper
1 cup chopped onion
1/4 tsp. garlic powder
1/4 tsp. onion powder
3/4 tsp. salt
1/2 tsp. black pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 cup chopped tomato
1/4 cup chopped fresh cilantro
Guacamole – Again we had bought some small “WELCOME TO MOE’S” serving so I grabbed one of those. her’s looks interesting .
4 oz. (about 1/2 cup) mashed avocado
1/4 cup fat-free plain Greek yogurt
1 tsp. lime juice
1/4 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. chili powder
Preheat oven to 400 degrees.
Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds.
Fill a large baking pan with 1/2 inch water. Place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes. (For alternative cooking methods, see below.)
Meanwhile, in a medium bowl, combine guacamole ingredients. Mix until smooth and uniform. Cover and refrigerate.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add bell pepper and onion. Cook and stir until mostly softened, about 5 minutes. Transfer to a large bowl and cover to keep warm.
Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as needed.
Transfer 5 cups squash to the large bowl. (Save any remaining squash for another time.) Sprinkle with garlic powder, onion powder, 1/4 tsp. salt, and 1/4 tsp. black pepper. Mix well. Re-cover to keep warm.
Clean skillet, if needed. Re-spray, and bring to medium-high heat. Add beef, and sprinkle with cumin, chili powder, remaining 1/2 tsp. salt, and remaining 1/4 tsp. black pepper. Cook and crumble for about 5 minutes, until fully cooked.
Spoon beef over spaghetti squash mixture. Top with guacamole, tomato, and cilantro.
MAKES 4 SERVINGS
Time-Saving Alternative: Instead of baking the squash, cook it in the microwave. After softening in the microwave, halving, and discarding the seeds, place one half of the squash in an extra-large microwave-safe bowl, cut side down. Add 1/4 cup water, cover, and cook for 7 minutes, or until soft. Repeat with remaining squash half.
You might want to try out my Mexican Lasagna this was pretty good.
Adapted by Lyn from Cooking Light Jackie Plant
We enjoy a good Quiche every once in a while and this one turned out great. Lyn grabbed some roasted vegetables and added to this but topping off with some freshly roasted red bell pepper to me was one of the best tastes to this make it again dish. Lyn likes her cauliflower cake better and someday I’ll be there when she makes it so I too .
- 2 cups cooked quinoa, chilled – Lyn used red quinoa thought it would look better
- 1/8 teaspoon freshly ground black pepper
- large egg, beaten
- Cooking spray
- teaspoon canola oil
- 1/2 onion, thinly sliced
- (5-ounce) bag baby spinach
- 1/2 cup 1% low-fat milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 4 large eggs
- large egg whites
- 1.5 ounces feta cheese, crumbled
- Some chopped leftover oven roasted vegetable
1. For the crust, preheat oven to 375°.
2. Combine quinoa, pepper, and egg in a bowl, stirring well. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 20 minutes; cool.
3. For the filling, heat a nonstick skillet over medium heat. Add oil and onion; sauté 3 minutes. Add spinach; sauté 3 minutes. Remove from heat; cool.
4. Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let stand 5 minutes; cut into 4 wedges.