JICAMA STICKS
Provided by Food Network Kitchen
Time 5m
Yield 4
Number Of Ingredients 0
Steps:
- Peel a jicama; cut into sticks. Toss with lime juice and sprinkle with chopped cilantro, salt, sugar and chili powder.
CITRUSY TOFU SANDWICHES WITH JICAMA STICKS
This plant-forward version of a pressed and grilled Cuban sandwich features tofu marinated in a bright, citrusy mix of onion, garlic, olive oil and orange juice. Forget eating potato chips alongside your sandwich: This one is served with wonderfully crunchy raw jicama, the slightly sweet root vegetable best known from Mexican dishes.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Lay the tofu on a cutting board and cut horizontally into 8 equal slices. Put in a shallow dish with the onion, garlic, olive oil and half of the orange juice and turn to coat; marinate 5 to 10 minutes.
- Meanwhile, peel the jicama using a sharp knife and cut into sticks. Toss in a bowl with the remaining orange juice and the chili powder.
- Heat a large nonstick skillet over medium-high heat. Turn the tofu to coat, add to the pan and cook until golden, 3 minutes per side. Transfer to a plate. Add the marinade to the pan and cook, stirring, 4 minutes.
- Spread the cut sides of the rolls with the mustard and sprinkle with the cheese. Sandwich with the peppers, pickle, onion mixture and tofu.
- Heat a large cast-iron skillet over medium heat. Working in batches, add the sandwiches and top with another heavy skillet to flatten; cook until golden brown and the cheese melts, 2 to 3 minutes per side. Serve with the jicama sticks.
Nutrition Facts : Calories 497 calorie, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 12 milligrams, Sodium 1240 milligrams, Carbohydrate 59 grams, Fiber 11 grams, Protein 30 grams
JICAMA STICKS
Make and share this Jicama Sticks recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a bowl; toss well. Cover and chill 1 hour.
MEXICAN JICAMA SNACK
I found this recipe while on a trip to Mexico. It is a great snack that is crunchy, has a great flavor, and is very healthy. My kids love this and they can help make it. Happy crunching!
Provided by caztoindy
Categories Appetizers and Snacks Snacks Kids Healthy
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Peel jicama and cut into French fry-sized sticks. Combine with lime juice and cayenne pepper in a medium bowl and toss to coat. Serve as finger food.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 19.6 g, Fat 0.4 g, Fiber 10.3 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 8.7 mg, Sugar 4 g
JICAMA STICKS WITH CHILI-LIME DIP
This crunchy, juicy vegetable is ideal for pairing with a zesty dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- In a small bowl, place sour cream, lime zest and juice, chili powder, and chopped scallions. Season with salt and pepper; mix to combine. Transfer to serving dish, and garnish with sliced scallions, if desired. Serve with jicama sticks.
Nutrition Facts : Calories 117 g, Fat 4 g, Fiber 8 g, Protein 3 g
JICAMA APPETIZER
This is a great way to serve jicama to a large group of people.
Provided by BECCAS911
Categories Appetizers and Snacks
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Arrange the jicama on a platter. Sprinkle the lime juice and chili powder over the jicama. Serve immediately.
Nutrition Facts : Calories 77 calories, Carbohydrate 17.3 g, Fat 0.8 g, Fiber 9.5 g, Protein 1.7 g, SaturatedFat 0.2 g, Sodium 46.9 mg, Sugar 3.4 g
JICAMA CHILI STICKS
In Mexico you can buy these on just about every street corner. They are usually round slices heavily laden with chili. Very refreshing. When you buy a Jicama make sure it is very firm and free from mold patches. When you slice it open the flesh must be white otherwise it is too old. This is a very low calorie recipe, it fact it is low everything!
Provided by Bergy
Categories Lunch/Snacks
Time 5m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Peel the jicama, cut into manageable size pieces and cut into pieces about 3"x1/2"x1/2" Arrange on a paper towel, Sprinkle with lime juice, Sprinkle with chili powder Arrange on a platter and serve ice cold.
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8 HEALTH AND NUTRITION BENEFITS OF JICAMA
From healthline.com
Author Melissa GrovesPublished 2018-05-30Estimated Reading Time 6 mins
- Packed With Nutrients. Share on Pinterest. Jicama has an impressive nutrient profile. Most of its calories come from carbs. The rest are from very small amounts of protein and fat.
- High in Antioxidants. Jicama contains several antioxidants, which are beneficial plant compounds that help prevent cell damage. One cup (130 grams) of jicama contains nearly half of the RDI for the antioxidant vitamin C. It also contains the antioxidants vitamin E, selenium and beta-carotene (3).
- May Boost Heart Health. Jicama has numerous nutrients that make it an excellent choice for improving heart health. It contains a significant amount of soluble dietary fiber, which may help lower cholesterol levels by preventing bile from being reabsorbed in the intestines, as well as preventing the liver from making more cholesterol (9).
- Promotes Digestion. Dietary fiber helps increase the bulk of stool. This helps it move more smoothly through your digestive tract (14). One cup (130 grams) of jicama contains 6.4 grams of fiber, which can help you meet your daily goals (3).
- Good for Your Gut Bacteria. Jicama is high in inulin, which is a prebiotic fiber. A prebiotic is a substance that can be used by the bacteria in your body, resulting in health benefits (17).
- May Reduce the Risk of Cancer. Jicama contains the antioxidant vitamins C and E, selenium and beta-carotene. Antioxidants neutralize the free radicals that can lead to cell damage and cancer (3).
- May Aid Weight Loss. Jicama is a nutrient-dense food. It contains a high number of nutrients but a relatively low number of calories (3). Jicama is high in both water and fiber, which helps fill you up.
- Extremely Versatile. Jicama can be eaten raw or cooked and used in a wide variety of dishes. After removing the tough, brownish peel, the white flesh can be cut into slices or cubes.
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