Jicama. Never heard of it? I didn't either for most of my life. I began seeing it during our trips to Whole Foods and always wondered what it was. I think our biggest problem is that we allow fear to overpower and intimidate. When we see something we have never heard of or seen before, we automatically make "that" face, you know which face I am talking about, the disgusted face that goes with: "ugh, what is that?!" I think we let the unfamiliar turn into fear, not just in terms of foods we've never heard of or seen but also in general about everything...(Note to self: Don't go off on a philosophical tangent, you scared them away with your last post). Anyways, where was I, aah yes, Jicama...a sweet and savory Mexican vegetable that can be had raw in cold salads or baked to a crisp fry-like texture. I chose the latter since we stopped doing salads after we started juicing. So, this is what the process looked something like:
Peel 1.5 fairly large Jicama(s) (very difficult task, I need to figure out a technique), then slice into fry-size bits. At this time, you can probably preheat your oven to 400°F. Take a baking tray and line it with aluminum foil and place the Jicama pieces in it. I used this recipe with the following additions:
1 tsp. ginger-garlic paste
1 tsp. salt (or to your taste)
1 tsp. freshly ground pepper
1 tsp. olive oil
1/8 tsp. chili powder (because we have the extra-hot kind)
1 tsp. lime juice
1 tbsp. of fried onion
Handful of cilantro
Mix the above ingredients with your hands until Jicama is evenly coated. Put it in the oven for about 30-40 minutes. Every oven is different so make sure you keep checking on them so they don't burn.
1 tsp. ginger-garlic paste
1 tsp. salt (or to your taste)
1 tsp. freshly ground pepper
1 tsp. olive oil
1/8 tsp. chili powder (because we have the extra-hot kind)
1 tsp. lime juice
1 tbsp. of fried onion
Handful of cilantro
Mix the above ingredients with your hands until Jicama is evenly coated. Put it in the oven for about 30-40 minutes. Every oven is different so make sure you keep checking on them so they don't burn.
Eh, voila, Jicama fries! If you want them to be a little juicier you can take them out 10-15 minutes earlier. See, that "thing" is not so scary anymore, is it? It's actually delicious if you ask me!
I will hopefully have some more catch-up posts for you after next week. I went on a bit of a knitting frenzy, I hope you're excited to see what I knitted. Until then, here's a Lily to warm you up on those cold and snowy days.
I will hopefully have some more catch-up posts for you after next week. I went on a bit of a knitting frenzy, I hope you're excited to see what I knitted. Until then, here's a Lily to warm you up on those cold and snowy days.