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
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/
Lyn found this online @ behealthful so I made a batch this morning and now I can’t wait until lunch.
What and How
- 1/3 cup Orange Juice
- 1/4 cup Olive Oil
- 1 Tbsp Dijon mustard
- 1 Tbsp Raw Honey
- 1 Tbsp Apple cider vinegar
- Pinch of salt and pepper
Online it said to add to a jar and then shake like heck. we prefer the blender on dressing setting. it takes a while to settle but think it blends the flavors better. I made a double batch.
Now I watch the clock until Lunch!
Here is another poppy seed dressing I’ve been making.
- 1/2 cup vegetable oil or light olive oil
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- 1 teaspoon poppy seeds
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
In a jar with a tight-fitting lid, combine oil, vinegar, sugar, poppy seeds, mustard, and salt. Shake vigorously and allow flavors to blend at room temperature, at least 30 minutes.
This can also be put in a blender
Lyn was going through a poppy seed dressing thing for a short while I found the store bought just too sweet and figured it could make it at home cheaper also.
I tried a few and will post separately since this is my cook book so to speak.
this one was from “The cafe sucre farine” and I borrowed their picture
3 tablespoons fresh squeezed lemon juice
2 tablespoon honey
1 tablespoon finely grated fresh ginger
½ cup extra virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 ½ teaspoons poppy seeds
This is a hard one
Place all ingredient in jar and shake well. Alternatively place in a blender and give it a few spurts. this come out a more creamy dressing.
I had and my 3 year old niece would say a situation here with the last batch I made. I was making a double batch and the container I like very much broke. I’ll write them and they should replace, they are very good about that this is not my first time I guess I’m rough on them. I held back the tears and dumped it into the blender as Lyn suggested.
Chef’n Emulstir Salad Dressing Mixer
Then got replaced with lets see what they send next
We went to the mountains to find our Zen and get medical, metaphysical and general outlook on health enlightening, Canyon ranch highly recommended. The fist night we went to dinner the service was great the food excellent and the servings were perfect size, maybe small to some but a good reminder of what it really should be. Concepts like changing back our focus from what for dinner well lets see steak maybe chicken and some vegetables to lets make some roasted veggies and maybe steaks for the side. Did that for a long time can’t remember how we slipped away. Anyway I took a lot of hands on cooking classes and they always had a lunch and learn demo where you sit, listen learn make a few new friends as you eat some great food. I sharpened my knife skills, diced, minced and nibbled oh sorry chef’s treats, and thoroughly enjoyed my self. Maggie the Demo chef was great, open and warm after the week she got to know me and we compared notes mostly me stealing some of her ideas.
Anyway home and trying out a few things.
- 1 small head Napa cabbage, about 1 pound shredded
- 1/2 red bell pepper diced
- 1/2 yellow bell pepper diced
- 1/2 red onion, diced ( if this is too string for you try scallions they are milder
- 2 Tablespoons chopped cilantro
- 3/4 cup diced pineapple – fresh is best, in a pinch like today canned
- 1/4 cup Dijon mustard
- 2 tablespoons honey
- 2 table spoons pineapple juice concentrate.
Combine all vegetables and in large bowl and toss.
Combine mustard, honey, pineapple and pineapple juice concentrate. Pour over vegetables and mix well.
I believe this will be better later in day or tomorrow, my general rule, taught by Mom .
Lyn and I both agreed that the combination of spice was pretty darn good. I added some diced cucumbers in the sauce. Easy to prepare cooks in no time.
Cook Time: 15 minutes
An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita. Other sides that would work are tomatoes, tahini, olives, feta, or hummus. Harissa would also work great to add some spice!
- 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
- 1 tablespoons extra virgin olive oil
- Juice from 1 medium lemon
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon turmeric
- ¼ teaspoon curry powder
- 1/8 teaspoon cinnamon
- Pinch red pepper flakes
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
GARLIC YOGURT SAUCE:
- 1 (7-ounce) container 2% Greek yogurt
- 2 teaspoons lemon juice
- 2 garlic cloves, finely minced
- 1/8 tsp kosher salt
- Chopped parsley (for garnish)
- Place the chicken breasts, 1 at a time, in a Ziploc bag.
- Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag.
- Place pounded chicken breasts back into bag and set aside.
- In a medium bowl, combine olive oil and lemon juice. Whisk until combined.
- Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
- Pour the marinade into the bag with the chicken, massaging it to evenly coat.
- Refrigerate and marinate for at least 1 hour, up to overnight.
- In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt.
- Stir to combine and refrigerate until ready to use.
- Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill.
- Turn the chicken and grill an additional 3-4 minutes.
- Allow the chicken to rest for 5 minutes then slice it thinly, across the grain.
- Top each breast with 2 tablespoons sauce and a sprinkle of parsley.
I put mine in a roll up with arugula and Lyn chopped her breast then added to some chopped arugula salad.
it was protein day so no veggies in this, arugula is a spice not a veggie, so on protein day we eat a lot of arugula.
Arugula, also known as salad or garden rocket, is one of the nutritious green-leafy vegetable of Mediterranean origin. It is a small, low growing annual herb featuring dandelion like succulent, elongated, lobular leaves with green-veins.
Kathy inspired us with her broccoli salad so we searched for other recipes.
After checking out Moe’s Southwest Grill for the first time this afternoon we were so full that this was a perfect lite dinner. Moe’s was another thing Kathy inspired, she had their guacamole at the company BBQ and I thought it was pretty darn good. We were on our way back from Wrentham Outlets and Lyn was hungry so she choose Moe’s.
This turned out to be a really refreshing salad. The crisp apple was the perfect touch, everything was complimented by the tarragon and whole grain Dijon mustard dressing. While we were making it I said corn would be a great addition, Lyn said garbanzo beans. After tasting it I don’t think adding anything is necessary. You could skip the bacon if you don’t eat meat but there is something with a little hint of bacon. Now we have a giant bowl and I’m sure by midweek it will be quite enough if you know what I mean. Why we made for 9 is beyond me.
This is a refreshing new twist on the broccoli-and-bacon picnic standard that sometimes gets drenched in mayonnaise dressing.
Cooking Light SEPTEMBER 2014
Yield: Serves 9 (serving size: about 1 cup)
Total:3 Hours, 15 Minutes
- 3 tablespoons cider vinegar
- 1 teaspoon whole-grain Dijon mustard
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 shallot, thinly sliced
- 1/3 cup plain fat-free Greek yogurt
- 3 tablespoons canola mayonnaise
- 1 tablespoon plus 1 teaspoon chopped fresh tarragon
- 12 ounces broccoli florets
- 1 tablespoon fresh lemon juice
- 2 Jazz or Gala apples, cored and cut into wedges
- 2 Applewood-smoked bacon slices, cooked and crumbled
Combine first 5 ingredients in a bowl, and let stand for 10 minutes. Add yogurt, mayonnaise, and tarragon; stir with a whisk.
With processor on, add broccoli through the food chute of a food processor fitted with the slicer attachment. Transfer broccoli to a bowl.
Add juice to bowl of food processor. Repeat procedure with apples; add apples to bowl with broccoli.
Combine dressing and broccoli mixture; toss well to coat. Cover and refrigerate for 3 hours. Stir in bacon just before serving.