Making Steve's Chipotle Short Ribs tomorrow. Such a fine meal this was. Hoping for another

Planning to use pork to make this - thank-you for the suggestion, Pat!

Read through the Epi link comments. I just finished roasting fairly hot poblanos that I will use sparingly in place of the Anaheim chilis - we're pretty wussy when it comes to peppers. Colleen

 
Well, this really took me back to my former life. Aaaw. But now I have JICAMA. What do I do with it

Jicama for one. I am not really asking for someone to do the looking that I can do. But I hope I do the looking before I have to throw out this $5 investment that isn't even half gone.

I waste too much food.

And I was surprised by how tender the beef became in the last step. It all was just as I remembered, otherwise. Good dinner.

 
One thing I like to do with jicama is add it to chicken salad,

either in place of or in addition to celery. The jicama adds a nice crunchy texture but has a neutral flavor profile.

Jicama also makes a quick low-calorie snack -- just cut into sticks then squeeze lime juice over and sprinkle with chili powder or Tajin seasoning.

Here are a few recipes other jicama recipes I've enjoyed.

 
Chopped Salad with Salsa Verde Dressing

Chopped Salad with Salsa Verde Dressing
Great on its own or served alongside grilled fish, chicken or steak. Serves 4.

3 tomatillos, husked, quartered
1/3 cup (lightly packed) cilantro
5 tablespoons fresh lime juice
1 teaspoon chopped jalapeño chili
1 garlic clove, peeled
6 tablespoons vegetable oil
1/2 cup finely chopped green onions

2 1/2 cups chopped romaine lettuce
2 cups chopped green cabbage
3/4 cup chopped seeded tomatoes
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels
1 avocado, pitted, peeled, diced
1/4 cup feta cheese, crumbled
Corn tortilla chips (optional)

Puree first 5 ingredients in blender. Pour into medium bowl. Whisk in oil, then green onions. Season with salt and pepper. Mix all remaining ingredients except chips in bowl. Toss with enough dressing to coat. Serve with chips, if desired.

Source: http://www.epicurious.com/recipes/food/views/5413
Pat’s note: This is great! It’s recommended as a side to the Black Bean Tart Traca likes: http://www.epicurious.com/recipes/food/views/11432

http://www.epicurious.com/recipes/food/views/5413

 
Shrimp on the Barbie with Kiwi Salsa

Shrimp on the Barbie with Kiwi Salsa

30 medium sized prawns
1 - 1 1/2 cups kiwi salsa
8 skewers

Peel prawns and marinate in part of the salsa up to 2 hours. Thread five prawns on each skewer and grill. Baste shrimp with salsa as you grill. Use remaining salsa in separate container for dipping. Serves 8.

Kiwi Salsa:

4 kiwis, peeled and diced (1-1/2 cups)
2 med tangerines or 1 orange, peeled and diced (used tangerines)
1 cup jicama, peeled and diced
1/2 cup diced sweet yellow or red bell pepper
1/4 cup chopped cilantro
1 tbsp lime juice
1 tbsp vegetable oil
1/4 tsp salt
small minced jalapeno pepper, seeded
about 2 tbsp chopped green onion (white and green parts), Pat’s addition

In large bowl, combine all ingredients, mixing well. Chill briefly.

Source: Dawn/NYS from 94 FIT magazine

Pat’s notes: The salsa is excellent as an accompaniment to Roast Pork Calypso, accompanied by steamed jasmine rice, and a mesclun salad topped with cucumber, grape tomatoes, green onion, white beans and basil vinaigrette.

 
Mexican Chopped Salad with Honey-Lime Dressing

Pat’s note: was a great side to Sandra's Pork Chile Verde.

Mexican Chopped Salad with Honey-Lime Dressing

Tortillas aren't the only depository for beans, corn and tomatoes. Let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor. And the honey-lime dressing adds just the right touch of tangy sweetness. Buen provecho!

Salad
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese (P’s note: or Cotija cheese)

Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)


Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste. Yield: Makes 4 servings

Source: 7/03 SELF, http://www.epicurious.com/recipes/food/views/230154

http://www.epicurious.com/recipes/food/views/230154

 
We're fortunate to find jicama btwn 59-99/cents per lb. in Northern Calif so it's been

easy to try a variety of jicama recipes. Hope you find a couple recipes you like a lot.

 
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