I 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.
Recipe Type: Dip
Prep time: 15 mins
Total time: 15 mins
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.
- Peel & chop all the large vegetables.
- Wash & chop the cilantro.
- Chop the jalapenos and add them to taste.
- Mix all the chopped ingredients together and pour in the jalapeno “juice”.
- Refrigerate overnight.
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.