Sentences with phrase «large jicama»

Size of baby: Size of a large jicama... Whatever... View the Post

1 large jicama, peeled and cut into strips 1/2 tsp minced garlic 1/4 cup mayonnaise 1/3 cup coconut milk cream (Try So Delicious Culinary Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp parsley, chopped or dried

Just go grab the largest jicama you can find at the grocery store, give the outside a good scrub, then patiently slice thin «tortillas» out.

Not exact matches

Combine corn kernels, jicama and mango in a large bowl, add chipotle, if using.

1 large peeled and finely shredded jicama 1 cup of shredded carrot 1 cup of shredded cucumber 1/2 cup of chopped cilantro

In a large bowl, combine radishes, avocado and jicama.

Assembly time: In the same large bowl with the fried taro and potatoes, add the jicama, tofu, vermicelli and fried onions.

Jicama is a large, sweet, firm turnip that is used in vegetarian Vietnamese cuisine to imitate the juicy pork fat and pork skin (when fried).

In the same large pan, add about 1 tablespoon of oil and fry all the jicama slices until golden brown.

Mix the lime juice, lemon juice, sugar, red onions, bell pepper, jicama or mango and cilantro in a large, non-reactive mixing bowl.

Note: you can also use a large slice of jicama as a tortilla as well!

In a food processor, pulse the sunchokes or jicama to achieve the texture of large rice grains.

Combine mango, papaya, jicama and herbs in a large bowl.

For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded red leaf or romaine lettuce 1 mango, finely chopped 1 cup finely chopped pineapple (about 1/4 large pineapple) 1 cup finely chopped jicama 1 avocado, finely chopped 1/2 cup roasted unsalted macadamia nuts, roughly chopped 1/2 cup flaked coconut, toasted 2 - 3 green onions, sliced

Using the large side of your box grater, grate jicama.

Place grated jicama and onion in a large bowl.

Toss lettuce, jicama, and radishes in large bowl.

In a large bowl, toss together the shrimp, mixed greens, jicama, strawberries and avocado.

Measure out a heaping cup for the salad into a large mixing bowl, and store the leftover jicama sticks in an airtight glass jar in the fridge, covered in water (will keep for a week).

Slice the kernels off of the cob and add to the large mixing bowl with the jicama.

Make the salad: add the radicchio, fennel, jicama, Romaine, dill and 1/2 of the supremed grapefruit to a large salad bowl.

1/2 small red cabbage, very thinly sliced 1/2 small green cabbage, very thinly sliced 1 cup grated jicama (use large holes on a box grater) 2 serrano peppers, or one jalapeno, minced (more to taste) 4 scallions, sliced 3 tablespoons lime juice 1 tablespoon brown rice vinegar, or apple cider vinegar 1/2 cup diced fresh pineapple 1/2 cup chopped cilantro pinch cumin 1/4 teaspoon salt Black pepper to taste

In a large bowl combine shrimp, onion, jalapeno pepper, cucumber, jicama, and avocado.

Ingredients 2 pounds red potatoes, halved 1/4 cup olive oil 1 tablespoon Red Chile Rub (see recipe) Kosher salt and freshly ground black pepper 1 large cactus leaf 1 medium red onion, thickly sliced 1 medium jicama, peeled and diced 1 teaspoon sliced pickled red jalapeño, seeded and chopped 1/4 cup freshly squeezed lime juice (2 to 3 limes) 1/4 cup extra-virgin olive oil 1 tablespoon adobo sauce (from a can of chipotles in adobo sauce) 1/2 cupped chopped fresh cilantro

Place the shredded jicama in a large bowl and generously sprinkle with 1 teaspoon salt, stir and then set aside.

Peel the jicama and run it through the shredder disc of your food processor, or shred it using the large holes of a box grater.

In a food processor fitted with the S - blade, process the jicama until it resembles large grains of rice.

3 large avocados — halved, seed removed, scooped out and rinsed with water 2 tablespoons rice vinegar 1 tablespoon soy sauce 2 teaspoons toasted Asian sesame oil 1 teaspoon wasabi paste 1 cup green onions — thinly sliced 1 cup jicama — peeled and diced small 1/2 cup cilantro leaves — chopped To season — Kosher or sea salt & ground black pepper

shrimp 6 large leaves butterhead lettuce 1 cup jicama, diced 1 cup mango, diced 1/2 avocado, diced 2 green onions, sliced 1/2 cup fresh cilantro, minced 1 TBSP lime juice Instructions: Heat the coconut oil in a medium sauté pan over medium - high heat.

This is what I make on a typical week as «raw materials» for Hot Plates: 2 - 3 pounds grilled chicken thighs 2 - 3 pounds browned ground meat 1 large cabbage, steam - sautéed 1 large spaghetti squash, roasted 1 large cauliflower, riced in the food processor 2 pounds green beans, steam - sautéed 1 dozen hard - boiled eggs 1 - 2 jicama, peeled and cut into matchsticks Olive Oil Mayo

2 stalks of celery 1/2 to a full daikon radish, peeled and cut into quarters lengthwise, then 1 / 2 - inch - thick chunks 1 large carrot 1/3 to 1/2 jicama (optional)

Jicama is a vine of the legume family that grows a large edible root shaped like a turnip.

INGREDIENTS 6 ripe avocados 2 large handfuls cilantro leaves, coarsely chopped 1 large handful parsley leaves, coarsely chopped 1/4 cup plus 1 tablespoon freshly squeezed lime juice 1 jalapeño pepper, seeded and finely minced 2 teaspoons plus one pinch sea salt 2 cups julienned jicama 1/2 teaspoon cayenne pepper 3 heads of romaine hearts Additional parsley or cilantro, for garnish PREPARATION In a large bowl, mash the avocados well with a fork.