Monday, June 14, 2010

Jicama: in search of the perfect recipe

Hi ladies!

This week's veggie in my {eat all the veggies in the produce section} quest was jicama. I made a super easy fruity salad: mango, strawberries, jicama, cilantro and lime juice. I ate it, but I have to say that I haven't yet found the perfect jicama recipe, because when I taste the jicama mixed in with the other ingredients, I notice it too much, like something's not quite right. I know that the perfect recipe is out there waiting for me, calling my name. Do you have it? Cuz I've got half a jicama left after tonight's dinner.

Also, I've been walking a 3 to 4 miles a few nights a week and my legs feel like jelly afterwards. For all you runners out there, does that simply mean my legs are tired or does that mean I'm gaining new muscle or does that mean I've over-walked?

Jicama. Just had to say it once more.


  1. I thought Jicama was a veggie - maybe that's why it didn't jive with your yummy fruits. Travis' parents love Jicama. I'll pick their brains for you. :)

  2. It is a veggie, but it's versatile, a bit sweet.

  3. Maybe one of these two recipes will be more to your liking although not your kiddos as one has scallops. They both look yummy to me.

    Beef, Snow Pea and Jicama Salad
    serves 6

    One 2-pound flank steak, cooked and sliced into strips
    1/2 pound snow peas, blanched and drained
    1 small jicama, peeled and cut into matchsticks
    1/4 cup fresh lemon juice
    3 tablespoons soy sauce
    2 tablespoons vegetable oil
    1 tablespoon sesame oil
    1 tablespoon grated fresh ginger
    1 tablespoon honey
    salt and pepper

    In a large bowl toss the flank steak with snow peas and jicama. In a small bowl combine remaining ingredients until well blended. Toss with jicama mixture.

    Jicama, Shiitake and Scallop Stir-Fry
    serves 4

    1 teaspoon balsamic vinegar
    2 teaspoons sesame oil
    1 pound bay scallops
    2 tablespoons vegetable or peanut oil
    2 cloves garlic, minced
    1 tablespoon grated fresh ginger
    1/4 teaspoon crushed red pepper flakes
    1/4 pound shiitake mushrooms, stems discarded and caps cut into strips
    1/2 medium jicama, peeled and cut into matchsticks
    2 green onions, thinly sliced
    1/4 cup chicken or vegetable stock

    Sprinkle the vinegar and sesame oil over the scallops and let them marinate 30 minutes. In a wok, heat the vegetable oil. Cook the garlic, ginger and pepperflakes about 30 seconds or until aromatic. Add the mushrooms and stir-fry for 2-3 minutes. Add the scallops, jicama and green onions and stir-fry for another 3 minutes. Stir in the stock and cook another 2 minutes. Serve immediately.

  4. Your jelly legs are normal. It's with any exercise: you are using new muscles and they have to get used to it. I haven't done a good run in two weeks between memorial and our trip. I've been going for a couple walks/runs the past couple days and my legs feel like jello. It's a good feeling. It should last to long if you keep up with it.

    As for jicama, yeah, I don't know anything about it.