Publication: I'm Not Martha
What is Jicama? | |
Subscribe FREE to I'm Not Martha by clicking here.
I'M NOT MARTHA - Tuesday, August 14, 2007
____________________________________________________________
Help yourself to some great self-help videos on: EVTV1.com
____________________________________________________________
Hi! I'm Lizzy!! and I'm not Martha!!!
* Hi ya Lizzy!
I keep seeing Jicama this and Jicama that. What is Jicama?
What does it taste like and how do I fix it?
Lorlene
Your wish is my command. Jicama is a terrific addition to
your summer fare.
SAY WHAT? Hik-a-ma
WHAT IT LOOKS LIKE: Jicama is also known as Mexican potato
or yam bean. This popular Mexican root vegetable looks like
a giant-sized brown turnip. These tasty tubers can weigh
up to 5 lbs and have a mild, sweet texture much like water
chestnuts. They have a brownish gray skin with a white,
crisp flesh.
Jicama is high with protein and is low on carbohydrates and
is also an excellent source of vitamin c and calcium.
HOW TO SELECT: Jicama should be firm with no blemishes.
Look for firm, dry skin.
WHAT'S IT TASTE LIKE? Jicama looks like a turnip, and tastes
like a cross between an apple and a water chestnut, with a
delightful crunchy texture.
PREPARATION AND USE: To prepare jicama, scrub well in cold
water and pat dry. Peel the jicama like a potato.
Jicama may be used raw in salads (they make an excellent
'cole slaw'), or may be baked, boiled, mashed, or fried like
potatoes. Eat only the tuberous root, as other parts of the
plant may be poisonous.
For use slice jicama into strips, similar to a carrot. To
keep peeled or cut surfaces of raw jicama white, submerge
in a bowl of lemon juice with water. Use a mandolin for easy
even slices or matchsticks.
As a grnish or fresh snack marinate sliced jicama with lime
juice and top with chile powder. Jicama slices are perfect
in a salad or served with your favorite veggies and dip.
Jicama may be refrigerated in a plastic bag for up to 2 weeks.
P.S. If you're interested we now have a forum. You can post
comments on this and recent issues at... Not Martha forum
* MANGO, JICAMA AND CORN SALAD
Here's a bright and refreshing salad. Can be prepared in 45
minutes or less but requires additional unattended time.
6 ears fresh corn
6 small mangoes, peeled, pitted, coarsely chopped
2 pounds jicama, peeled, chopped
1 cup chopped red onion
1/2 cup fresh chopped cilantro
1/2 cup fresh lime juice
Cook corn in pot of boiling salted water 2 minutes. Drain
and cool corn. Cut off enough kernels to measure 4 cups
(reserve remaining corn for another use). Place corn in
medium bowl. Add mangoes, jicama, red onion, cilantro and
lime juice. Toss to combine. Season to taste with salt and
pepper. Cover and refrigerate until cold. (Can be prepared
3 hours ahead. Keep refrigerated.) Serve cold.
Serves 8.
Bon Appetit
June 1996
* SANTA FE POTATO SALAD
This clever combination of tastes and textures features
hominy, cilantro, jicama, jalapeños, lime juice and cumin.
1/2 cup olive oil
6 tablespoons fresh lime juice
3 large garlic cloves, peeled
2 tablespoons chopped jalapeño chilies with seeds
3 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 15-ounce can golden hominy, drained
3/4 cup chopped fresh cilantro
2/3 cup diced peeled jicama
1/2 cup chopped white onion
2 pounds medium-large Yukon Gold potatoes (about 6), unpeeled
Purée first 6 ingredients in blender until almost smooth.
Season generously with salt. Pour dressing into medium bowl.
Mix in hominy, 1/2 cup cilantro, jicama and onion. Let stand
for 30 minutes.
Steam potatoes until tender, about 30 minutes. Cool 15
minutes; peel. Cut lengthwise in half, then crosswise into
1/2-inch-thick slices. Place in large bowl. Add hominy
mixture and toss to blend. Season to taste with salt and
pepper. Sprinkle with 1/4 cup cilantro. (Can be prepared up
to 2 hours ahead. Cover and let stand at room temperature.)
Serves 6.
Bon Appetit
July 1996
------------------------------------------------------------
SURE FIT announces you NEED TUCK-ONCE for the perfect fit.
JUMP UP & DOWN! YOUR SLIPCOVERS WILL STAY PICTURE PERFECT.
Just TUCK-ONCE!!! No wrinkles or retucking! Your covers
are ALWAYS BEAUTIFUL!
Get the best fit out of your Sure Fit covers. Holds tight
and looks right! As seen on TV. Follow CHRISTOPHER
LOWELL'S advice!
TIME FOR A CHANGE!!! Put a new face on your sofa! Get a
slipcover!
Order now! and LOOK LIKE A PRO! FREE tuck-in tool with
every $40 order.
Watch it work for yourself. Visit: www.fittingpretty.com
------------------------------------------------------------
* WATERMELON, CUCUMBER, AND JICAMA SALAD
4 cups cubed (1/2 inch) seeded watermelon (from a 3-pound
piece, rind discarded)
2 cups cubed (1/2 inch) peeled jicama (1 lb)
2 cups cubed (1/2 inch) peeled and seeded cucumber (1 1/2 lb)
1/2 cup fresh lime juice
1/4 cup chopped fresh mint
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1 teaspoon salt
Toss together all ingredients in a serving bowl. Serve
immediately.
Cooks' notes:
* Watermelon and vegetables can be cubed and combined 6
hours ahead and chilled, covered. Add lime juice, herbs,
and salt just before serving.
* Herbs can be chopped and combined 6 hours ahead and
chilled, covered.
Makes 6 servings.
Gourmet
July 2004
* FRENCH FRIED JICAMA
Peel jicama, and then sliced thin like matchsticks.
Toss gently with extra virgin olive oil and seasonings of
your choice, then bake at 425 degrees F for 5 minutes on
each side. Or fried in a pan with a high-heat oil such as
canola oil, grapeseed oil or refined sesame oil.
You can also slice jicama super-thin like potato chips.
Experiment with different spices on your fries, such as
onion or garlic salt, paprika, or taco seasoning.
So there, Lorlene,I think that will get you started. This
only the tip of the jic-cama. There are many more recipes
out there. Order dishes at restaurants to give you ideas.
Lizzy
Questions...Comments...? email Lizzy
-----------------------------------------------------------
To see more issues like this visit: Not Martha Archives
____________________________________________________________
END OF I'M NOT MARTHA - http://www.gophercentral.com
Copyright 2007 by NextEra Media. All rights reserved.
 E-Mail this issue
Subscribe FREE to I'm Not Martha by clicking here.
|