Home » spring

Tag: spring

Apple Jicama Salsa

Apple Jicama Salsa in a bowlI bought jicama (also known as yam bean) at the grocery store last time I was there. This is an odd looking food – almost looking like a rutabaga on the outside. Once you peel off the brown papery skin, you are left with a crunchy, almost sweet vegetable. It looks like a potato on the inside, but unlike a potato, is delicious raw. Some people cook it in soups and stir-frys. It is originally from Mexico and is the only edible part of the plant (the seeds are used to poison bugs & rats).

I love eating it raw, in salads and as a chip. I forgot that I had bought this and it was at the bottom of my fruit bowl on the counter. When I found it, I felt that I had won the lottery.

I grabbed an apple, some onion and some jalapenos and made a salsa. And then the worst thing happened, I realized that I had no chips or crackers with which to eat my delicious concoction.

Apple Jicama Salsa
#ratingval# from #reviews# reviews
Recipe Type: Dip
Author: Mary Fran Wiley
Prep time: 15 mins
Total time: 15 mins
Serves: 8
A refreshing, not hot salsa
  • 1/2 a jicama
  • 1 large apple (Pink Lady or Honey Crisp if available)
  • 1 small red onion
  • 1 clove garlic
  • 8 pickled jalapeno rounds
  • 2 T juice from jalapenos.
  1. Peel & chop all the large vegetables.
  2. Wash & chop the cilantro.
  3. Chop the jalapenos and add them to taste.
  4. Mix all the chopped ingredients together and pour in the jalapeno “juice”.
  5. Refrigerate overnight.
Google Recipe View Microformatting by Easy Recipe


brussels sprouts in yogurt

Yogurt Brussels Sprouts

brussels sprouts in yogurt

Another night with a fridge full of nothing to eat. I know I am not the only person who suffers from this phenomenon. I know I need to go grocery shopping, but it is too late to go get all the food to make a proper meal. I took a look at my fridge and all I had was Brussels sprouts, fresh herbs, milk, eggs and a bottle of white wine.

What is a hungry girl to do? I threw some rice in the rice cooker and pulled out the Brussels sprouts & herbs. I saw somewhere on the internet someone cooked them in butter and made them into a creamy delight. Short on butter, I decided to run with the idea of creamy veggies and the result was a tangy, slightly spicy dish.

Brussels Sprouts in a Yogurt sauce

  • 1/2 c. Yogurt Dressing (see below)
  • 2 c. trimmed & sliced Brussels sprouts
  • 1/4 t. chopped fresh red chili pepper
  • 1/4 t. freshly grated ginger
  • 1 t chopped garlic
  • 1 t olive oil

Heat olive oil in a skillet and once hot add garlic, ginger & chili. Saute for a minute to infuse the oil with the flavors of the spices. Add the brussels sprouts & cook until they are bright green. Pour on the yogurt dressing and cook until the Brussels Sprouts are tender. Season with salt & pepper and serve warm. Yum!

Yogurt Dressing (from Jamie Oliver’s Food Revolution)

  • 1/3 cup of plain yogurt
  • 2 tbsp of lemon juice or white or red wine vinegar
  • 1 tbsp of extra-virgin olive oil

Whisk all three ingredients together and season with salt & pepper to taste. I used lemon juice in my version and let it sit for a few days in the fridge. This dressing is great on green salads as well as in this dish.