Jicama Salad

First off, what is Jicama? Jicama is a crispy, sweet, edible root that resembles a turnip in physical appearance, although the plants are not related. It has been cultivated in South America for centuries, and the vegetable is quite popular in Mexican cuisine. It has a unique flavor that lends itself well to salads, salsas, and vegetable platters. The roots can sometimes grow to be quite large, although when they exceed the size of two fists, they begin to convert the sugars that give jicama its sweet flavor into starches, making the root somewhat woody to the taste.

When choosing jicama at the store, look for medium sized, firm tubers with dry roots. Do not purchase jicama that has wet or soft spots, which may indicate rot, and don’t be drawn to overlarge examples of the tuber, because they may not be as flavorful. It will keep under refrigeration for up to two weeks.

I have only tried it in salads, or by itself with a little salt, cumin and lime juice. You don’t really need anything else!

I got jicama at the store, and wanted to make a fresh tasting salad that included other vegetables as well, this recipe was a success. It has the acidity of the limes and a nice crunch from the vegetables. This is another type of salad I can get on board with. I left out the orange and the avocado, but just because I didn’t have any available at home that day. I have left them in the recipe because next time I try this I’ll be sure to include them.

Jicama Salad

From Simply Recipes
Serves 4

Ingredients:

1 large jicama (about 1 1/2 pounds), peeled, then julienned or cubed (easiest to work with if you cut the jicama in half first)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 green bell pepper, finely diced
1/2 cup chopped red onion
1/2 a large cucumber, seeded, chopped
1 navel orange, peel cut away, sliced crosswise, then each round quartered
1/2 cup chopped fresh cilantro
1/3 cup lime juice
Pinch of cayenne
Pinch of paprika
Salt
Optional:
1/2 avocado chopped
2 Tbsp olive oil

Procedure:

Toss together the jicama, bell peppers, red onion, cucumber, orange, and cilantro in a large serving bowl.
Pour lime juice over all.
Sprinkle with a pinch of cayenne and paprika. Season generously with salt.
Let sit a half an hour before serving.

Source: WiseGeek

Roselle (Rosa de Jamaica Hibiscus) Salt

One of the most amazing things we have the joy to have here in Guate is Roselle (Hibiscus Flowers, Rosa de Jamaica) and it’s flavor is a trade mark in Guatemalan cooking. A few days ago I was making a fresh batch of Roselle Syrup, and while I waited patiently by the stove, I was looking for recipes to that used Roselle as part of their ingredients. But what if the Roselle could be something other than an ingredient but a seasoning? After browsing around I found that Hibiscus Salt can go for up to $20 on Amazon! Can you believe that? It’s crazy! There has to be a better way to get it, and this Hibiscus Salt recipe is the answer!

This is the perfect seasoning for Salads. You know the quick lunch salads that you just drizzle olive oil and balsamic vinegar on top? Just sprinkle this on top and your salad will get an entirely new twist. This salt is good just as is to sprinkle on fruit or veggies.. Try it with Avocado! So many uses… And the color, oh so girly This salt became (after just two days) a favorite! Make sure you try it too!

Salt can get extremely humid, so I used the Vanilla Salt I had made before and just mixed it with the ground dried roselle flowers. If you are using regular sea salt, make sure to follow the directions on the Vanilla Salt recipe so you can dry it out to avoid clumps.

Roselle Salt

Recipe adapted from Flavors of the Sun

Ingredients:

1 cup dried hibiscus flowers
1/2 cup Vanilla Salt

Directions:

Grind the dried flowers in a clean spice grinder or blender.
Strain through a mesh colander into a bowl. Add the sea salt and mix thoroughly.
Store in a sterilized glass jar in a dark place, such as a cupboard or pantry shelf out of the light.

09:52 AM
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Hot Chocolate Ice Pops

Yup. Ice pops made out of “hot chocolate”. Now you can use your favorite hot chocolate mix year round to make these delicious treats for summer. I made mine with our local chocolate used to make the authentic hot beverage. It’s called “chocolate de tablilla” and it is chocolate in its simplest form made from ground cocoa beans, sugar and sometimes cinnamon. You can use bittersweet chocolate to make yours, if you can’t find chocolate de tablilla at your local Latin store. Whatever type of chocolate you use, I do recommend you add a pinch of cayenne pepper. This won’t make them too spicy, instead it will intensify the chocolate flavor and it adds a little kick.
( Be careful and only use a pinch!)

Important Note:
If you will use chocolate de tablilla, omit the sugar and cream (this chocolate is sweet and fatty enough already). Follow the instructions on the package and continue to step No. 4 from the recipe.

Hot Chocolate Ice Pops

Recipe adapted from Martha Stewart
Makes about 12-14 pops

Ingredients

2 cups whole milk
1 cup heavy cream
5 ounces bittersweet chocolate or chocolate de tablilla, chopped (about 1 cup)
2 tablespoons light-brown sugar
1/4 teaspoon freshly grated nutmeg
a pinch of cayenne pepper (optional)
popsicle sticks

Directions

Warm milk and cream in a medium saucepan over a medium-low heat.
Add chocolate. Whisk until melted and combined. Add sugar, and whisk until dissolved.
Continue to warm mixture until thick, about 5 minutes. Whisk in nutmeg.
Let cool slightly. Divide mixture evenly among fourteen 2 1/2-ounce ice-pop molds. After about an hour or so, you should be able to insert the sticks.
Let them continue their freezing time, until set at least 6 hours (preferably overnight). Remove from molds. Serve immediately.