How Do You Cook A Jicama

Let me introduce you to a jicama

Last week while I was at the grocery store I decided to try something new, so I bought a jicama. What is a jicama you ask? Some call it a Mexican potato. Others call it a Mexican Turnip. Me? I just like to say it and say it often – jicama (yick-a-ma). I have liked saying it so much that I have been making up crazy sayings with it all week. “Dude… You are such a jicama!” or “Can you believe that jicama??” The possibilities are endless!

Most people eat it raw either sliced or on top of salads. Instead of eating it raw I decided to serve it as a warm side dish. Curious how I served up? Want to impress others with your mad jicama cooking skills? Check out this super easy and super yummy recipe.


1 clove garlic

1/4 pound jicama (peeled and thinly sliced)

2 tablespoons red pepper, chopped ( I added more because I really like red peppers)


Heat 2 teaspoons olive oil in a skillet sprayed with cooking spray. Mix together garlic, peeled jicama and red peppers. Heat 2 teaspoons olive oil in a skillet sprayed with cooking spray. Once skillet is hot, add the jicama mixture and sprinkle with 1/8 teaspoon paprika, 1/8 teaspoon salt and 1/8 teaspoon pepper. Saute the entire mixture for 5 minutes or until golden brown, stirring frequently. Serve as a warm side dish or eat it as a main dish. Either way it is delicious!

Oh, and for the record: I did not see Hubby sneak back in to the kitchen and eat the rest out of the skillet leaving me none for lunch the next day. Nope. It didn’t happen.

Vegan BBQ Chicken Quesadillas

This weekend the family and I went camping. It was my first, Hubby’s second, camping trip vegan style. We went for four days so I had to put some extra thought into our meal planning since we were limited on cooler space as well as kitchen appliances. The boys love cheese quesadillas so I thought it would be an easy dinner fix over the camp fire. While the boys enjoyed regular cheese quesadillas, Hubby and I noshed on vegan BBQ Chicken Quesadillas. And by ‘nosh’, I mean chowed down cause we were starving and they were DELICIOUS!! Did I mention they were super easy to make while camping? I did. Excellent!


* One can of black beans

* One package of Trader Joe’s Meatless BBQ Chicken

* Tortillas

* Soy-Sation Shredded Mozzarella Cheese


Heat BBQ chicken till hot all the way through through.  Drain black beans and spoon onto a tortilla. Add chicken and cheese and place in frying pan either over an open fire or camp stove. Fold the tortilla in half and evenly brown each side. Put quesadilla on a plate, cut in half and enjoy!

In hindsight, it would have tasted even better with some of the salsa that Hubby and I snarfed down the night before and that day at lunch. Guess next year I will have to pack two jars of salsa!

Have a yummy recipe you want to share?  Be sure to visit A Southern Fairytale to see what everyone else is making in the kitchen! Your taste buds will thank you for it!

edamame salad

Edamame, to me, are like little pods of crack. You can’t have just one and sharing is not an option. It is also one of the few vegetables that my picky 10 y/o will eat. And while I embrace the fact that my boys love it as much as I do, they  know not to stick their hands in my bowl – ever. So when my friend gave me her recipe for edamame salad I jumped at the chance to make it! It’s a great salad for picnics, BBQs, family gatherings or just to make for lunch. Added bonus – it is super easy to make! (if I don’t eat all the edamame before it’s done)


1 lb frozen shelled edamame
3 cups frozen corn
1 chopped red bell pepper
1 or 2  chopped red tomatoes
1/2 cup chopped red onion (optional)
1/2 – 1 cup cilantro
2 Tbl fresh oregano or marjoram or basil

1/3 lemon juice
2 Tbl dijon mustard
2 Tbl olive oil
3/4 tsp salt
3/4 tsp pepper

Add vegetables together in a bowl and stir. In a separate bowl combine dressing ingredients and whisk till mixed well.  Pour over chopped veggies and refrigerate until ready to serve. You can also just grab a spoon and eat to your hearts content but I wouldn’t know anyone who was that desperate to eat it from the bowl. *ahem*

nom nom nom

Don’t forget to see what Rachel is cooking up this week. I think I smell chicken – YUM!

Oven Baked Eggplant

I am entering week eight of Vegandom. Yes, that’s right, I said Vegandom. When I say it in my head I imagine it is coming out of a loud announcer with a deep voice, like Jan Gabriel….. but I digress. This week I will be participating in my uber sweet friend Rachel’s Mouthwater Monday. While my cooking skills are no where up to par with hers, I am going to join in every week with a little vegan twist. Plus, it will force me to try different recipes instead of getting stuck in the ‘same meal‘ rut. It’s a win win all around!

I had been scouring the interet for some new recipes when I came across this one. When I read that I had to “soak the eggplant in salt for 30 minutess”, I knew I had a winner. Hubby is addicted to salt – he salts everything. Look at how pretty and sparkly they look all salted up!

Salted to Perfection

Ok, now on to the recipe!

  • Slice eggplant about 1/4″ thick
  • Salt heavily and allow to stand for 30 minutes
  • Rinse well and drain.
  • Preheat oven to 400 degrees
  • Spray cookie sheet with Pam
  • Lightly brush eggplant with olive oil
  • Place on cookie sheet and season with garlic salt, oregano and pepper
  • Sprinkle parmesan cheese over eggplant (ok, this is where I cheated)
  • Bake 15 minutes, flip, and bake 10-15 minutes longer or until brown
  • Serve atop organic whole wheat pasta and sauce


Now, I am aware that I added parmesan cheese, which in all honesty, makes it not completely vegan. I typically use a soy cheese substitute which melts really nicely on veggie burgers and pizza but was not sure how it would bake considering I had to bake the eggplant on each side. Next time I plan on cooking the eggplant without the parmesan and just add the soy cheese at the end.

What did you make this weekend?  Be sure to visit A Southern Fairytale to see what everyone else is making in the kitchen! Your taste buds will thank you for it!

week three as a vegan

Oh greasy cheese pizza…. why do you taunt me so. Why do I succumb to your smooth and gooey texture? Why does a cool side of beer make you taste even yummier?  In the words of Hank the Tank : It’s SO good! Once it hits your lips, it’s so good! So there you have it, my confession of the week. On to bigger and better things.

meatless steak soft tacos

In the quest to find bigger and yummier vegan recipes, Hubby and I stumbled across this tasty delight – Steak soft tacos. Yes, I realize I said steak. But it is actually meatless steak courtesy of Trader Joes. Now, I know what you are thinking, meatless steak, gross. I thought the same thing when I picked up the package but thought I would give it a try. Hubby was also a little hesitant when he read the package. “Seriously Kat??” “Just try it!” So we did and I am happy to say that they were really good! We also added meatless meatballs to our Vegan Delight pizza which was a yummy edition.

For the most part, I am beyond all of my ‘bad food‘ cravings, though Hubby and I were both fiending a bowl of cereal this past weekend. And of course, I am still in love with pizza. But I am also having new cravings. My friend introduced me to kohlrabi this past weekend. It was amazing! She had cooked it like sliced potatoes in a skillet – I could NOT stop eating it. Definitely will be picking up some more of that at the store. I also found a nice and salty Hunters Mixed Nuts made of various nut and seeds. We pick out the cheddar crunchies cause we are good like that though I swear I have seen Hubby sneak a few in. One more week to go in our initial 28 days. I can’t wait to see what Hubby decides to do since my mind is already made up!

week two as a vegan

Two weeks down and I think I am over the hump. Though I am in full PMS mode so there may have been a little cheating this weekend. No seriously, that s’mores brownie WANTED me to eat it…. and it’s friend. I didn’t want the poor guy to be lonely in a belly of fruits and veggies! Don’t look at me with those judging eyes. You couldn’t have walked past it either!

I all seriousness, I am loving the way I am feeling and my tummy problems of the past are all gone. Hubby and I have been finding some great recipes online. Our favorite that we made was a vegan pizza. It was SO delicious. I actually like it better than the ones from the store we typically eat. I also found a soy mozzarella cheese that melts like cheese and tastes like cheese but without the nasty dairy aftermath in my stomach. It tastes yummy on veggie burgers too! I was also lucky enough to find crunchy peanut butter with flax seeds. Dipping celery into that jar of heaven is to die for.

Hubby on the other hand is still being a trooper. He flat out refused the veggie burger and opted for a turkey burger instead. He also gets a cheat day every week where he partakes in chicken – though I am not sure BBQ wings count but who am I to judge. Guess we will have to wait and see what week three brings!