Announcement

Collapse
No announcement yet.

Jicama Chips with Coriander Salmon

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Jicama Chips with Coriander Salmon



    Recipe here:..........http://paleomiddleeastern.blog.com/2...-jicama-chips/


    http://paleomiddleeastern.blog.com/

  • #2
    That looks and sounds incredible. Do the jicama chips have a lot of flavor in them? They don't have as much seasoning as the salmon. Cinnamon and paprika is always a good combination in my opinion.
    My journal where I attempt to overcome Chrohns and make good food as well

    Comment


    • #3
      Thank you, these look great!
      http://freethinkingcavewoman.blogspot.com/

      Comment


      • #4
        Originally posted by strom View Post
        That looks and sounds incredible. Do the jicama chips have a lot of flavor in them? They don't have as much seasoning as the salmon. Cinnamon and paprika is always a good combination in my opinion.
        The jicama chips have a sweet note to them, you really have to try them to see if you would like to experiment with other flavors with it. I peronally tried a few things, but always prefer it just with salt. to me its is simple and the authentic flavor or jicama. lOVE IT.
        http://paleomiddleeastern.blog.com/

        Comment


        • #5
          Originally posted by freethinkingcavewoman View Post
          Thank you, these look great!
          thanks, I hope u try and love them as much as me
          http://paleomiddleeastern.blog.com/

          Comment


          • #6
            Jicama is great. Kind of a cross between cucumber and apples but a very mild flavor. It adds a great crunch used raw or marinated. I haven't tried frying it though.

            Comment


            • #7
              Do you have to heat the jicama up like sweet potatoes (most likely to damage your knife if you cut it unheated), before you cut them? They look like they would be as hard as sweet potatoes.
              My journal where I attempt to overcome Chrohns and make good food as well

              Comment


              • #8
                Originally posted by strom View Post
                Do you have to heat the jicama up like sweet potatoes (most likely to damage your knife if you cut it unheated), before you cut them? They look like they would be as hard as sweet potatoes.
                I had no problem cutting it cold or room temp. It's more like a white potato in density than a sweet potato.

                Comment


                • #9
                  Originally posted by Skull Pilot View Post
                  I had no problem cutting it cold or room temp. It's more like a white potato in density than a sweet potato.
                  I have to agree, I usually take mine out from the fridge and I can peel and slice them no problem, the high water content makes them easy to slice.
                  http://paleomiddleeastern.blog.com/

                  Comment


                  • #10
                    Originally posted by Skull Pilot View Post
                    Jicama is great. Kind of a cross between cucumber and apples but a very mild flavor. It adds a great crunch used raw or marinated. I haven't tried frying it though.
                    I noticd when frying them, the sweet note comes forth, which is great, i love them in Salads too.
                    http://paleomiddleeastern.blog.com/

                    Comment


                    • #11
                      I make jicama hashbrowns from time to time.
                      MTA: because it is rare I dont have more to say

                      "When I got too tired to run anymore I just pretended I wasnt tired and kept running anyway" - my daughter Age 7

                      Comment


                      • #12
                        Oh my goodness that looooks really good.
                        Gretchen in Wyoming
                        Princess to the King
                        Mom of 3
                        Grandma of 1
                        Bride to Steven

                        my blog Mama Goes Primal

                        Comment


                        • #13
                          Originally posted by runnergal View Post
                          I make jicama hashbrowns from time to time.
                          I'm trying that next, I bet that would rock a weekend breakfast, can u share a recipe??????????????
                          http://paleomiddleeastern.blog.com/

                          Comment


                          • #14
                            Originally posted by sghulett View Post
                            Oh my goodness that looooks really good.
                            THanks, it was deeeeeeeeeeeeeeeeelicious
                            http://paleomiddleeastern.blog.com/

                            Comment


                            • #15
                              Originally posted by fieldofroses1 View Post
                              I'm trying that next, I bet that would rock a weekend breakfast, can u share a recipe??????????????
                              It's been awhile since I made them and I am not a recipe gal - never measure a thing. I shred up some jicama (I think it works better if you try to pat dry after shredding but never really came to a conclusion) and some onion and some salt and pepper and fry up - preferably in bacon grease. It does not brown up as well as potatoes....but I still like it. Since jicama doesnt have a strong flavor how much onion and s&p and other seasonings dominate. I love onions, but if you dont want an oniony hash, dont use too much. The onions do a better job of browning though so give a better look. This makes the "loose hashbrowns" not patties. If you do cheese, a bit of shredded parmesan mixed in can add a nice golden crusty-ness
                              MTA: because it is rare I dont have more to say

                              "When I got too tired to run anymore I just pretended I wasnt tired and kept running anyway" - my daughter Age 7

                              Comment

                              Working...
                              X