Sentences with phrase «used jicama»

This looks delicious Linds - Love that you used jicama - It would make such a good, crunchy addition to this salad!

I have often used jicama as a substitution for potatoes in latkes or hash browns and it worked beautifully in this recipe as well.

never used jicama before either, thanks for sharing a great recipe!

I've used jicama in a more savory salad with radishes, but never thought to add it to fruit salads!

I'm always looking for ways to use jicama, and this dish is perfect

I was disappointed that I was not able to use the jicama that the recipe called for.

If using jicama, transfer it onto several layers of paper towels and pat to remove as much excess liquid as you can.

I don't know why I don't use jicama more often.

Then I tried to make raw sushi with it, using the jicama to replace rice... and it ended a soggy messy DISASTER and now I hate Jicama:») Goodbye Jicama, you are gone forever.

Wow, this is a really interesting way to use jicama!

I love using jicama for my raw taco shells.

Not exact matches

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

The jicama provides a nice crunchy texture to the salad, but if they are unavailable, use a crisp Granny Smith apple.

I love jicama and don't think it's used often enough, so I was excited to see it featured in your recipe!

Love the use of real poblano and jicama, but wondering about the ratio of 1 cup raw quinoa to a medium butternut (~ 2cups).

I've had jicama before but never used it myself.

Make stars out of jicama by using a small star cookie to cut shapes.

Jicama is a sweet turnip that is used quite often in Vietnamese cuisine (as well as in Mexican food) and it mimics the texture of pork skin.

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).

Some sweet dips I love to use with jicama are Opadipity By Litehouse Foods Sweet Greek Yogurt Dips — three flavors including Cheesecake, Strawberry Delight and Vanilla Almond.

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

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

Ingredients: 1 Jicama, Skin Removed & Chopped 1 Cucumber, Sliced — I use my Spiral Vegetable Slicer 1 Pomegranate, Seeded 1/4 Cup Chopped Fresh dill 1/4 tsp Salt 1/4 Cup Red Wine Vinegar

delicious use of jicama Roxana GreenGirl -LCB- A little bit of everything -RCB- recently posted..

I really like that your salsa include jicama... I've never used that in a recipe, but this sounds like the perfect one to try.

As to prebiotics, I can pull high - nutrition dandelion greens out of my yard, or use jerusalem artichokes («sunchokes»), jicama, and other more nutritious prebiotic - containing foods.

I used the dressing in a kale, carrot, and jicama salad.

I julienned yellow squash using a mandoline (and yes, cut a finger in the process), but I found the julienned squash was a delicious replacement for pasta in a thai - inspired salad with jicama, sweet baby bell peppers, cherry tomatoes, mango, and almond crusted chicken, tossed in a peanut sauce dressing.

Next time I'll use maybe cucumber instead of the jicama, and add a lime - garlic creme.

While the watermelon is draining, slice the skin off of the jicama using a sharp knife.

So happy for another use for jicama other then in my salads.

Using a Y - peeler or sharp paring knife peel the tough skin off the jicama, being careful to keep its round shape as much as possible.

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

I squeezed the water of of the cabbage and jicama before using, otherwise it might turn out soggy.

Julienne the jicama using a mandolin, or a knife if you feel like brushing up on your knife skills.

Any firm fleshy fruit can be used, such as under - ripe bananas, carambolas, Asian pears, and even some vegetables like jicama or cucumber.

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.

I was first introduced to jicama when I used to work at this restaurant called «Lettuce Souprise You» when I was in college — I used to dunk it in chili back then — but this salad sounds way way better!

For the pizza crust, you can use almost any mild vegetable — rutabaga, jicama, zucchini, squash, or any mixture of those.

Wow I just made pad thai a few nights ago and I tried to make up my own recipe using chickpeas instead of tofu and shredded jicama instead of bean sprouts.

My chickpeas didn't get very crispy, the jicama wouldn't shred, and I used too much sauce.

Hi Heather — The best use of jicama I've seen to date is Diane's (The Whole Gang) grain - free taco shells.

I julienned yellow squash using a mandoline (and yes, cut a finger in the process), but I found the julienned squash was a delicious replacement for pasta in a thai - inspired salad with jicama, sweet baby bell peppers, cherry tomatoes, mango, and almond crusted chicken, tossed in a peanut sauce dressing.

Jicama, also known as «yam bean» in its origin, Mexico, provides 44 % of your daily intake of vitamin C. Because an onion's antioxidant activity is determined by its potency, I chose to use a very strong smelling one.

Using the Shredder / Slicer attachment, place the shredding side face up, and shred the jicama into «rice» consistency and place into another small bowl.

I used the dressing in a kale, carrot, and jicama salad.

Jicama: The recipe called for chicory root, which I didn't have, so I put this is as another great prebiotic; I'm sure you could use either but the jicama was great so I recommeJicama: The recipe called for chicory root, which I didn't have, so I put this is as another great prebiotic; I'm sure you could use either but the jicama was great so I recommejicama was great so I recommend it.

I used frozen chicken breasts chunks seasoned with my favorite Mexican spices along with black beans, lettuce, tomatoes, jicama, cheese, fresh corn kernels, avocado slices and tortilla strips.