Hey, in Rainbow's pictures, these look kinda like potato chips! Does anyone cook them with salt and a spicy seasoning instead of cinnamon? Potato chips have always been one of my weaknesses, and I'm looking for some substitutes. I tried the kale chips already...didn't quite do the trick for me.
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Quote:
Originally Posted by Nolawhodatchick
Hey, in Rainbow's pictures, these look kinda like potato chips! Does anyone cook them with salt and a spicy seasoning instead of cinnamon? Potato chips have always been one of my weaknesses, and I'm looking for some substitutes. I tried the kale chips already...didn't quite do the trick for me.
You need to try Rainbow's squash chips. She lists them with zucchini, but later tried them with yellow squash. Those are even better. Love it with yellow squash.
I tried the Jicama but found it very expensive in Saskatchewan. The rutabaga was much more inexpensive to make fries out of.
I also found that it had brown spots on the inside which were not predictable from seeing the outside. Does anyone know how to pick a good one?
I don't know how to pick a good one, but I have bought quite a few and none have had brown spots inside. Perhaps look one that was firm without soft areas.
I found it at Whole Foods today. It was not by the root veggies; it was near the bell peppers.
Agreed - I'm only on my second jicama, but it was in the same area as the bell peppers, mushrooms, etc. I actually bought the last one yesterday, so it will be interesting to see if the restock them.
Quote:
Originally Posted by Fishette
I don't know how to pick a good one, but I have bought quite a few and none have had brown spots inside. Perhaps look one that was firm without soft areas.
Same here - no idea really how to pick a good one - but the couple that I've found have been firm with no brown spots or soft areas.
I've tried jicama now a few different ways, but find I also like it just fine cut into strips and eaten raw. It's crunchy and just slightly sweet, especially with a light sprinkling of cinnamon added. It reminds me of chinese apples.
jicama is also good in stir fries and when soy sauce is added!! tastes kinda like water chestnuts!! here is an older post of mine enjoy!!!
so last week i tried the jicama for the first time in my life!!
and while it does have a slight faint apple resemblance...i immediately thought of water chestnuts!!!
so that got me to thinkin....and you know where that always leads me!!
jaja (thats haha in jicama language!!)
VEGGiE STiR FRY with JiCAMA CHESTNUTS!!!!
NO NEED TO PEEL!!! just slice to desired thickness and "cut out" your water chestnuts!!!
you can even make fancy ones!!!
i love making squash chips but i save the crook neck parts for soups or veggie stir fry!!
i find that making stir fry is an easy way to use up leftover bits and bobs of veggies!!
you can use ANY veggies YOU like!!
i used jicama, green onions, yellow squash, broccoli, red, yellow and orange bell peppers!!!
2 beautiful cups of veggies!!!!!
this is what i used....but you can also use EVOO
but that faint taste of toasted coconut really gives the dish
a fantastic taste!! i used 2 tsps coconut oil!!!
first i heated up 3 cloves of diced garlic...but i love garlic!!
so use the amount YOU like!!
then add your veggies, and some salt and pepper!!
saute until desired crispness....i like mine a little firm!!
i added 1 TBSP amino acids and some red pepper flakes...
what can i say... i'M A SPiCE GiRL!!!!
ENJOY!!!!!!!!! OH MY....THiS WAS DELiCiOUS!!!!!!
THOSE LiTTLE JiCAMA WATER CHESTNUTS
REALLY ARE TASTY!!!
this is one of my very favorite ways to enjoy jicama!!
SUNNY CiTRUS JiCAMARAiNBOWSALAD
OMG.....just let me go on record now and say...
this is one of the
MOST DELiCiOUS SALADS EVER!!!!!!!!!!
a BURST of flavors!!!!
this is a JICAMA!!!
it has a faint apple taste and texture!! crispy!!
peel, slice and julienne!!
colored red peppers...these are the mini ones that come in
a large bag
julienne thin strips
red onions slices
snow peas
all julienned!!
lemon and lime....yummy!!
zest your lime and lemon into a bowl
add your juice!!
here is what i used!
add 1 tsp splenda
add a dash or two or 15 of hot sauce!! H.O.T. and S.P.I.C.Y.
add 1 tsp garlic
add 1 tsp cilantro or more to taste
mix well
add your olive oil in a small stream and whisk well
while drizzling!!
add your salt and pepper!! I LOVE USING PiNK SALT!!!
iT BRiNGS OUT THE PRiNCESS iN ME!!
gotta add red pepper flakes!!!
pour your dressing over your salad and mix well!!
JUST LOOK AT ALL THAT DELICIOUS VEGGIE GOODNESS!!!
this salad was REFRESHING!!! CRISPY CRUNCHY TANGY CITRUSY!!!
WANNABiTE??????
Sunny Citrus Jicama Rainbow "Smiles" Salad
Dressing:
Juice and zest from 1 lime and 1/2 lemon
1 tsp splenda
1 tsp Tabasco sauce
1 tsp minced garlic
1 tsp chopped cilantro
1 tbsp Olive Oil
Salt and pepper
Salad:
1/3 medium jícama, peeled and julienned
3/4 cup colored peppers, cut into julienne strips
a red onion slices
a few snow peas julienned
1. To make the dressing, combine the lime juice, lemon juice, lime and lemon zest, splenda (or stevia or sweetener of your choice, tabasco, garlic, cilantro, salt, and pepper in a medium bowl. Add the oil in a steady stream, whisking constantly. Add red pepper flakes if you like...I LOVE!!
2. Add the jicama, colored peppers, red onions and snow peas into a bowl. Add the dressing and toss to combine.
3. You can eat immediately....or cover and marinate in the refrigerator for up to 2 days before serving. Serve the salad chilled or at room temperature.
because i am doing BOTH IP AND Alternatives...this is how i enjoyed mine!!
1 serving dried beef, sunny citrus rainbow salad, 1/4 serving IP Raspberry and Grape Jelly, and 10 Chocolate Soy Puffs...because i love chocolate!!!
I don't know how to pick a good one, but I have bought quite a few and none have had brown spots inside. Perhaps look one that was firm without soft areas.
I picked the same as for rutabaga, hard with no skin flaws. I cut around the brown spots and probably lost half my jicama. I may try again if the price gets better.
enjoy!!!
