You have probably all seen those things that look sort of like potatoes, but not really sitting in the produce section at your local grocer. Understandably, you avoid them because you are not sure what they are, or how to use them. At least that’s what I always did…
Then we moved to Mexico, and these things were everywhere! Not only in the markets, but we saw pick up trucks with their boxes full of these potato-like things. They even sold them by the bagful at street corners. Eventually, we tasted one and discovered that this dull, boring looking root vegetable was actually quite good. Just peel, slice and eat plain or with a little salt. YUMMM. As they get older, they get drier and a bit starchy but they are still tasty. This salad is a nice introduction to an unfamiliar veggie.
1/2 long English's cucumber, halved lengthwise and seeds removed 1/2 medium jicama, peeled 2 medium carrots 2 1/2 Tablespoons apple cider vinegar 1 Tablespoon canola or sunflower oil 2 Tablespoons chopped fresh parsley salt and pepper to taste
Using a box grater, shred cucumber, jicama and carrots into large bowl. Toss with remaining ingredients, season with salt and pepper and serve immediately. Serves 2 – 4
This makes a lot of beans. Enough for a side for 6 people plus a second dinner for Kevin and I. These are wonderful alongside steak or ribs and for a quick dinner, they go well on toast. So, if you are expecting a crowd, or even if your not, these are a wonderful addition to your summer BBQ.
Soak the beans overnight for a more even cook. Whole Foods also suggests that soaking beans helps rid them of the sugars that cause flatulence, incase you were interested.
We rarely buy commercially made salad dressing, but I will admit to a weakness for Ranch and every once in awhile, I cave and buy a bottle of it. But, after a salad or two, the nearly full bottle ends up getting pushed further and further towards the back of the fridge until it passes its expiry date and eventually gets tossed.
This is a great solution! We always have sour cream in the house, and with a little doctoring, I can have that ranch taste whenever I want it. It is a small batch so it is quickly used which means I have a little more fridge space.
Serve this with baked or campfire potatoes or to top off your chili. Also great as a dip for fresh veggies (or potato chips, I wont tell).
Ranch Sour Cream
1/2 cup sour cream
2 teaspoons apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried dill
1/8 teaspoon salt
freshly ground pepper
1 – 2 Tablespoons milk, if needed
Stir first 7 ingredients together. If you find mix is too thick, thin with a little milk, adding one teaspoon at a time. Let stand 30 minutes for flavours to blend.
Specifically, this recipe goes with Pamploma de Puerco which will be published on Thursday, but it works as an appetizer with tortilla chips just as well. Looking for a new topping for taco night? Or maybe something different to go with your chimichangas? This will work for that too.
In medium bowl, combine onion, vinegar and salt. Let sit for about half an hour to soften the onion a bit. Add remaining ingredients and mix well. Serve with grilled pork, chicken or beef, or just on its own with tortilla chips