{2 ingredient} Blood Orange Margarita

It has been patio weather here in Greensboro for a while now, save the icky rainy cold we have had the previous two days.  No fear though, 75 and sunny is supposed to return tomorrow.  Wherever you are, this easy summery concoction is sure to please with only 2 ingredients, to boot!

I used San Pellegrino in Blood Orange (a favorite beverage of mine anyway) and KAH Tequila, a Christmas gift from my sister.  She was planning ahead in her gift giving.   Of course the Day of the Dead bottle will stick around long after the tequila is gone!

Put 3 ice cubes in 2 glasses.  Add 1 shot of tequila per glass.  Top off with San Pellegrino – 1 can between the two glasses.

Enjoy!  Eric & I enjoyed these last weekend on the deck after Greta was in bed, of course.  I loved the flavor without the syrup.  I am a minimalist and prefer a margarita glass sans salt.  How about you?

2 Ingredient Blood Orange Margarita – serves 2

1. Place 3 ice cubes into each glass.  Add 1 shot of tequila to each glass.  Top off with ½ can of Blood Orange San Pellegrino per glass.

2. Stir.  Enjoy.

{Gluten & Sugar-Free} Blackberry Cake with Coconut Whipped Cream

This one has to go down in the books as one of my favorite desserts.  Ever.  I wasn’t even trying to be gluten-free, but rather experimental.  I wanted to try a few new ingredients out and this concoction worked.  I must say, I had no idea at all if it would be decent enough to serve to my colleagues at our work birthday celebration this week.

Here is my 2 cents on this fabulous cake: This cake has a subtle almost nutty flavor due to the millet flour.  The coconut milk used in the batter is not a noticeable flavor at all.  The berries add a little tart and extra oomph.  The texture is denser than typical cake mixes and slightly drier, almost more like a coffee cake or pound cake in its density.  And the coconut whipped cream will change the way you think about whipped cream, promise.

I started with millet flour, something I picked up on a whim.  I was browsing the baking aisle at Earth Fare, my favorite grocery locale and experience ever, and decided to give it a go.  I am one of those shoppers that grocery stores love – impulse buys.  However my impulse buys are usually more coffee, local microbrews, or baking goodies.

I am really sad we have no Earth Fare in Iowa.  Ohio or Indiana is the closest I can get, I have checked.

I have a friend doing no sugar at all right now and I try to avoid sugar when possible – it just makes me feel so much better.  However, I still love to bake.  It’s a conundrum.  So, I decided to give coconut palm sugar a try as well.  This is low glycemic, which is something I aim for throughout my diet, to avoid those painful blood sugar spikes.  

 This stuff is gorgeous.  I am know, dork geeking out on a photo of coconut sugar here.

You have to just forget what creamed butter and refined white sugar look – coconut sugar does not behave the same way.  The mixture will be dark, grainy, and not as creamy.  

For the liquid in this cake – I went with coconut milk and almond milk.  Death by cake if you have nut allergies.  You could easily swap out these two for another milk alternative.  

This recipe is great because you can use your electric mixer or mixing stand throughout the entire recipe.  Just add the dry ingredients in three increments and be sure to scrape the sides of the bowl – it’s a sticky batter.

 I used frozen blackberries from Earth Fare.

To thaw them, I spread them out in the pan with margarine.  This way, the margarine melted and combined with the blackberry juices to create a nice bottom fruit layer for the cake.

The baking soda is already hard at work.  If you have egg allergies, or want to make this vegan, swap out the eggs for 2 tablespoons lemon juice and 1 teaspoon baking soda per egg.

Carefully spread the batter over the top of the berries.  Bake at 350 degrees for 30 to 35 minutes.  Knife inserted in the center should come out clean.

This cake has a lovely appearance – a golden brown.

Read below for the recipe for the coconut whipped cream.  I am never ever buying fake whipped topping again – this is just too good.  Even Eric who is not always a coconut fan loved this topping.

Mommy’s Medley Gluten & (refined) Sugar-Free Blackberry Cake 
1. Stir together 3 cups millet flour and 2 ½ teaspoons baking powder in a bowl.  
2. In a mixing stand or with an electric mixer, beat 1 stick butter or margarine and 1 ½ cups coconut sugar together until creamed.  Add 3 eggs, beating well after each addition.  Beat in 2 teaspoons vanilla½ cup coconut milk, and ½ almond milk.  
3. Combine the dry ingredients in three increments, beating well and scraping the sides of the bowl after each addition.  
4. Place 10 oz of frozen or fresh blackberries, thawed into the bottom of a 9 x 13 inch pan with 2 tablespoons margarine.  Place in 350 degree oven until margarine is melted.  Remove pan, and pour cake batter over the berries carefully to evenly cover all berries.  
5. Bake in a 350 degree oven for 30 – 35 minutes or until a knife inserted in the center comes out clean. Allow to cool on wire rack.  Slice and serve with coconut whipped cream.  
Coconut Whipped Cream
1. Place one 13.5 oz can of unsweetened coconut milknot the light variety, in the refrigerator overnight.  Using a spatula, scrape off the creamy layer on top to separate from the coconut water.  Use coconut water for something else.  
2.  Place coconut cream into a mixing stand and beat on high until medium to stiff peaks are formed.  Keep in refrigerator.  

Eric’s Birthday 2013

Eric recently celebrated his birthday – a big one too!  To help him celebrate his 30th birthday, his parents came to visit for a long weekend.  Greta picked out sushi makings for him – more on the sushi later.  
Lucky Greta got some wonderful grandparent time.  She and Bapa (that’s what she calls both grandfathers and grandmothers) played in the yard.  Bapa showed her how to toss flowers in the air. 
The weather was gorgeous so spent a lot of the weekend outdoors.  We hit up the Children’s Museum, grilled out for dinner, walked around the neighborhood, and made a visit to the park. Greta cooked up a storm at her kitchen. 

I, however, stormed my cooking and failed miserably on making Eric a dairy-free key lime pie.  I ended up freezing it to make frozen bars, but it still was not satisfying to eat.  All I could do was picture this liquid mess every time I took a bite.

I tried to make my own sweetened condensed milk from coconut milk and it flopped.  I know what I did wrong though, so more on this to come at a later date.  

Eric saved his own day by going to Cheesecakes by Alex for decadent (and full of dairy, I’m sure, desserts).  This chocolate cupcake was brought back as a prize for my efforts, I think.

Cream filling and everything!

Eric picked out a key lime cheesecake as a birthday replacement.

I redeemed myself later this week by making a decadently healthy cake.  Check back tomorrow for the recipe on Gluten & Sugar Free Blackberry Cake with Coconut Whipped Cream.

I’ve been slack on blogging lately – too many job applications in preparation for the big move to Iowa and I have been reading quite a bit lately.  So, I’m off to finish The Great Gatsby tonight.  I am almost done re-reading it in preparation for the new movie on May 10th.  I am so excited to see this one – one of my favorite novels, directors, and actors all in one movie!

Did you know that this is the original artwork for the original cover of the book?  F. Scott Fitzgerald says he wove elements of the artwork into the story.  Light is a recurring theme in this book – the green light at the end of Daisy’s dock, Gatsby’s house lit up, Gatsby’s garden lit up like a Christmas tree during his parties.  

Zesty Beet Greens

For the most part, food fads annoy me.  Low carb, South Beach, grapefruit diet, Atkins, cabbage soup, juicing….I could go on but am not trying to offend anyone.  I just figure one should eat well-rounded healthy foods, avoid processed foods, go heavy on the fruits and vegetables, and above all enjoy food.   This can include a vice or two, but with moderation.  My father always says, “Eat to live, don’t live to eat.”

I love that people are jumping on the idea of clean eating.  My only beef with it is why can’t this just be accepted as the way to eat instead of being labeled with a cutesy and catchy term?  Clean eating just gives this (duh, in my mind) way of eating a fad feeling.  Now off my soap box I go – here’s an easy way to eat more greens and really enjoy them too.

Beets are fantastic.  The candy of the vegetable world, as my grandmother calls them.  The leafy greens are equally delectable, something I had to learn much later in life.  My parents grew beets when we were kids and we would often eat the beet tops as a part of our summer meals, much to my dismay.

To prepare beet greens, wash first, and then simply chop the beet tops off, and slice the greens off of red stem.  Discard red stem and chop greens down to smaller, more manageable bite-size pieces.  Turn the beets into beet chips.

Heat 1 tablespoon olive oil in a frying pan over medium-low heat.  Add greens when pan is hot.  Stir frequently.

Add generous dusting of fresh ground pepper, 1 – 2 cloves minced garlic, and a generous dusting of ginger powder.  Cook until greens are slightly wilted, do not overcook to a soggy mash.

I knew these were a big hit when Eric eyed my bowl and said, “These are really good, are you going to finish yours?”

Now I am just hoping I get to harvest some kale before we leave in June.  It’s a stretch, I know.  55 days from the planting day should be the week we are moving out so I am keeping my fingers crossed.

Zesty Beet Greens

1. Remove beet tops from 3 beets, wash thoroughly.  Slice the greens off of the red stem with a knife.  Discard the woody red stems and chop greens down to smaller, more manageable bite-size pieces.

2.  Heat 1 tablespoon olive oil in a frying pan over medium-low heat.  Add greens when pan is hot.  Combine a generous dusting of fresh ground pepper, 1 – 2 cloves minced garlic, and a generous dusting of ginger powder (1 – 2 teaspoons?).  Stir frequently, cooking until greens are slightly wilted, do not overcook to a soggy mash.

Too – Low Tank Fix

Why women (or anyone for that matter) will settle for ill-fitting clothing never fails to amaze me.

I am not at TV person at all – there are only about 2 shows at at time I can ever really get into and I hate channel surfing – too much visual stimuli for me.  I dislike most of the reality junk on TV – especially the shows that fuel the need to have the best, newest, greatest, and latest.  However, my one guilty pleasure is What Not to Wear on TLC.  The hosts, Stacy London and Clinton Kelly show people how to work with the latest fashion and their figure to get straight to what works for them.  They also stress the importance of tailoring.

I have plenty of shirts and tanks that bother me with their plunging necklines and so, they end up in the bottom drawer or the back of my closet.  However, I now have an easy fix that agrees with my more modest self and eliminates the need for that extra camisole layer in hotter temperatures.

I started with an old tee shirt of the same color as my navy blue and sky blue polka dot shirt.  Although, a contrasting color would have been a fun idea as well.

I ironed the tee shirt sleeve smooth and then cut out a triangle shape to fit just inside the seams of the shirt.  I pinned it in place and took extra time on the edges that create the vee for the neck to avoid the pleats of fabric.

Then, I simply sewed the vee down.  By using the hemmed edges of the sleeve, I avoided sewing one extra seam.

So much better.  I could face the 360 mirror in this shirt!

Mole Beans and Rice + Veggie Burritos

This recipe comes from our spring break trip to Corolla, NC and the wonderful restaurant – Agave Roja.  Their re-fried black beans and rice side dishes were so tasty I just has to remake them at home.  I was having a hard time to putting my finger on the flavor of the re-fried black beans and it was Eric who finally figured out that mole was the unique flavoring.  
Mole is a fantastic flavor from Mexico that in my mind, is like a curry.  It is often made of a variety of materials and no two good moles are exactly the same.  It is often made from ground nuts, seeds, and chili peppers and rounded out with cinnamon, cloves, and other spices usually associated with sweets.  
This is a simple recipe –  that really only needs a microwave, can opener, and two bowls.  Heat 1 can of black re-fried black beans in a microwavable safe bowl to warm.  Then, add mole flavoring.  I used the concentrated mole, which calls for a 1 to 4 ratio of mole to water.  Combine 1 tablespoon of mole and 4 tablespoons water in a small bowl or glass measuring cup and microwave until water is hot.  Stir to combine.  Add mole liquid to beans, mix well, and return to microwave to heat thoroughly.  
Serve this bean side with veggie rice and sauteed veggie burritos.  I dressed up the rice by swapping the plain water for 1 cup vegetable broth and adding about ½ cup frozen mixed vegetables during the cooking of the rice.  Not only is the rice more colorful but it also adds more veggies to your meal.  

For the veggie burrito filling, saute 1 chopped onion, 4 oz sliced mushrooms, and 2 small zucchini in oil.  Start by cooking the onion over medium heat and cook until soft.  Add in zucchini, cook until softened.  Add mushrooms last and cook until the juices are released.  This will ensure veggies are not overcooked.

Serve sauteed veggies on tortillas with cheese (fake or real) and salsa verde.  This was a winning combination – the veggie burrito paired well with the spiced up beans & rice.

Greta enjoyed rolling up her burrito and taking a few bites, though it was mostly the rolling and unrolling of a tortilla that held her interest.

The past week or so we have either eaten our dinners outside or run outside as soon as the last crumb is consumed, or Greta loses interest, whichever comes first.  The weather has been gorgeous – in the 70s to 80s with sunshine and nice breezes.   Greta has discovered that all she wants to do is play in the park or run around her yard.

On that note – break out the short sleeve shirts!  This is my thrifty find of the week and it is perfect for an art teacher.  

I found this Anthropologie beauty at a local thrift shop for $8.  If I spill paint on it will I even notice?

Mole Re-fried Black Beans 

1. Heat 1 can of black re-fried black beans in a microwavable safe bowl to warm.  

2. Combine 1 tablespoon of mole and 4 tablespoons water in a small bowl or glass measuring cup and microwave until water is hot.  Stir to combine.  Add mole liquid to beans, mix well, and return to microwave to heat thoroughly.

Veggie Rice 

1. Cook 1 cup rice.  Replace water with 2 cups vegetable broth.  Add ½ cup frozen mixed vegetables to cooking rice.

2. Cook until rice is soft and water soaked up (follow times and proportions on rice package).

Veggie Burritos

1.  For filling, saute 1 chopped onion4 oz sliced mushrooms, and 2 small zucchini in oil.  Start by cooking the onion over medium heat and cook until soft.  Add in zucchini, cook until softened.  Add mushrooms last and cook until the juices are released.

2. Serve sauteed veggies on tortillas with cheese (fake or real) and salsa verde.

Recycled Paper Making: The Basics

My seventh grade art classes recently made recycled paper in class.  This is a great project that allows students to make some interesting choices, learn how to reuse simple items, and let out some energy at the same time.  Read on for a fun project that takes only a few supplies and provides loads of fun. 
A large bag of shredded paper has so many possibilities.  I have asked the main office and counseling office to save shredded paper for me – they always have the fun colors of paper.  

Large mouth juice bottles are the best way to start your recycled paper project.  Add shredded paper until the bottle is ¾ of the way full of paper.

Fill the bottle just over half way with warm water.

Place cap on bottle, tightly.  Find a partner and shake vigorously.  

Meanwhile, make sure that a workspace and supplies are ready.  I spread out thick layers of denim fabric to help soak up water.

Screens made from simple wooden frames screwed together with screen stapled on the side are all I use.  Eric and I put a whole class set together in a matter of a few hours.  These are placed over buckets that just fit the screen.  In a class of about 15, I used three screens and it seemed to work out that there was always a screen available.

I keep plenty of bottles and extra caps available.  That way, if a student needs more time the next class period, he/she can simply use masking tape and a marker to label his or her bottle.

This is the bottle and its contents after about 10 minutes of shaking.  The paper starts to break down into paper pulp quite quickly.  The partners work well because the triceps may start to get a little tired – especially if the bottle is fuller.

If you like, you can speed up the process with a blender.  I have a few donated old blenders, but I have found that the cheap brand new ones actually work the best.

To blend, you can pour the contents of the bottle into the blender to smooth out the paper pulp or you can start from scratch.  Add paper and warm water.  

Cover tightly.  I keep plenty of rags and a few Sham Wows around to mop up spills.  I used this time to teach a little science to the kiddos about water and electricity not mixing.  Blend until smooth.

To change the color of the paper, you can use a variety of methods – dye, colored paper, or plants.  Here, I used black construction paper.  This is a great time to revisit the color wheel and the mixing of colors.  We revisit the color wheel and I always remind my students that if you mix all the colors of shredded paper together you will get mud.  Still, there are always a few who complain about their ‘vomit’ paper.

Embellishments are another fun way to make recycled paper more interesting.  A few things to add but maybe not all at once: glitter, foil, candy wrappers, bits of flowers or herbs, small beads, or cut up ribbon or string.  Here, I added strips of aluminum foil with the paper pulp.

I requested my colleagues save foil chocolate wrappers for me – a great time to ask is before Christmas, Halloween or Valentine’s Day.  I was always delighted to find baggies of foil wrappers in my box – I am sure some colleagues think I am quite the pack rat!  When we start making paper the kids inevitable want to know if I like chocolate.  🙂

After your paper is blended into a smooth pulp, pour it into a screen set up in one of the bins.  Gently press some of the water out into the bucket below.  Be careful not to press too hard, or your screen could come detached from the frame.

Press out as much remaining water as possible on a flat surface, such as the denim fabric, felt, or newspaper.

Transfer the screen to the denim.  Actually, I have found that sections of felt or newspaper work even better because you can then transfer them to drying racks to finish drying.  Or you can move them around to create more space for those still blending. 
Quickly, flip the screen over, so that the screen faces up.  Then, gently tap the paper off the screen and onto the fabric, felt, or newspaper.  

Press even more water out.

This would be a good time to say that making your stamp before you start your paper making is smart planning.  Create embossing stamps out of Styrofoam.  I like to rescue clean trays from the cafeteria to repurpose into stamping materials.  These two stamps were simply drawn with ballpoint pen and then cut with scissors.  I pressed them into the top of the wet paper.

 A simple, yet interesting, relief stamp can be made from multiple layers of Styrofoam, such as this smiling face.  Cut out the shapes, glue, and allow to dry before pressing into the wet paper.

I have found that the stamps work best if the stamps are placed on the fabric and then the paper is turned on top of the stamps.  This way, you can press the paper onto the stamps and create a better impression.

One of my more favorite embellishments can be found in your kitchen.  Onion peels – yellow or red can be added to paper pulp for an interesting dye technique.

 When initially blended, the color appear quite faint.

 Once the paper is fully dry, the onion color shows up much more vibrantly.  These are two examples of the the embossing stamps once dry.

The possibilities for recycled paper projects are endless.  Here are a few ideas:

  • Paint them for more depth.
  • Use recycled paper in place of plaster or clay for hand prints.
  • Turn them into greeting cards.
  • Make recycled jewelry. 
  • Make recycled paper bowls.
  • Turn two sheets into the front and back of a book.
  • Use the paper pulp as a sculpting material, make a 3D object, and then brush with watered down glue to hold it together.  

Check back soon for more projects involving recycled paper.

Discount School Supply

Fried Egg Sandwich 101

This is one of my all-time favorite meals – the egg sandwich.  I will eat it any time of day and any day of the week and the best part is dressing this simple food up with a variety of condiments, fruits, spreads, and vegetables. 

The most common way that I make a fried egg is to heat one of my cast iron skillets over medium-low heat until the handle is hot to the touch. I use just a light spray of olive oil.  Then, crack an egg into the pan and break the yolk with a turner.  If you want a sunny-side up egg, leave the yolk intact.  Cook 1-2 minutes per side, depending on your preferences.  I hate a crispy, dried edges egg, but also hate runny whites.  In other words, I stand guard over my cooking eggs, never leaving the pan.

In a pinch, a I will whisk one egg with a bit of almond milk in a bowl.  Then, microwave on high for 1:20 or till done.  Use a spatula to loosen egg and use in place of pan-cooked egg.  The egg can easily be sliced and diced to fit your needs.  This method works best for feeding hangry toddlers in the wee hours of the day, too.

Fried egg sandwich #1 – Tropics Theme.  Simply layer lettuce, slice avocado, and crushed pineapple on a slice of toasted bread.  Then, place cooked egg and melted cheese on second slice of bread.  Layer into a sandwich and enjoy.

Eric created and made this tropical infused fried egg sandwich and I was impressed with the complexity of textures and flavors in this combination.

Sandwich #2 – Spicy Avocado Fried Egg. My go-to fried egg sandwich is simple: slice avocado, a swirl of Sriracha, and a fried egg on toasted bread.

I used rye bread for this sandwich.  Never underestimate your choice of bread for a fried egg sandwich.

I love this and would wear it proudly.  

Sandwich #3 – Egg-in-a-Hole.  Start with a solid bread – something with a nice crust and a chewy interior is best.  We opted for dried tomato & cheddar from our favorite local bakery, Loaf.  Cut a hole in the center of the bread and either butter up with a spread, or spray the pan with olive oil.

Preheat the pan and place bread on hot pan.  Crack egg into hole in bread, cook 1-2 minutes per side, again depending on your preferences for eggs.  Sprinkle with Parmesan cheese.

Meanwhile, prepare bed of lettuce on a plate.  Transfer cooked bread & egg onto bed of lettuce and drizzle with Sriracha.  This is an easy and elegant brunch or breakfast.  Breakfast in bed for Mother’s Day anyone?

Sandwich #4 – Hard Boiled & Mustard.  Place eggs in a sauce pan, submerged completely with cold water, place pan on stove and turn on heat to high.  When water reaches boiling, turn water down to medium high and boil for 10 minutes.  Drain water, rinse and soak in ice water completely to prevent the yolks turning greenish.  Peel and slice.

Toast wheat bread slices, layer with lettuce.  Place sliced eggs on top of lettuce.  Mix in a small bowl 1-2 tablespoons of mayo with 1-2 tablespoons of stone ground mustard and a few dashes of hot sauce.  Spread mustard mixture over top of eggs.

BBQ Tempeh Pizza

Yet another, what do I have in the pantry/fridge that can be made into a meal?, recipe.

We have been loving Earth Fare’s chiptotle barbecue sauce lately – it is sweet and surprisingly warm.  This combined with onion, mushrooms, and tempeh made for a perfect fast and filling pizza.

Simply use the BBQ sauce in place of tomato sauce and sprinkle with sliced toppings.  I always use my best pizza crust ever recipe and bake the crust for about 5 minutes at 425 degrees before adding any toppings.

Bake at 425 degrees for 10 – 12 minutes or til done.

BBQ Tempeh Pizza

1. Prepare pizza crust, see below.  After rising and punching down, bake on pizza pan or stone for 5 minutes at 425 degrees.

2.  Prepare toppings.  Heat 1 tablespoon olive oil over medium heat.  Saute ½ yellow or white onion, diced, until soft. Slice 4 oz. tempeh into ½ inch slices.  Slice 4 oz of mushrooms.

3. Spread BBQ sauce over semi-baked crust.  Add onions, mushrooms, tempeh, and shredded real or fake cheese.  Bake at 425 degrees for 12 – 15 more minutes or until cheese is melted and toppings slightly browned.

Best.Pizza.Crust.Ever. – Food Network Kitchens, Making it Easy, 2004
1 cup tepid water (105 degree water)
3 tablespoons extra-virgin olive oil, plus more as needed
2 teaspoons agave syrup
1-1/2 teaspoons kosher salt (optional)
1-1/2 cups all-purpose flour, plus additional for kneading
1-1/2 cups whole wheat flour
1 packet active dry yeast
1. Mix flour and yeast in a bowl.
2. Mix warm water, olive oil, agave syrup, and salt in a bowl.  
3.  Make a well in the dry ingredients.  Add liquid ingredients and mix well.  
4.  Knead for about 5 minutes, use extra flour if the dough is really sticky.  
5.  Place in a greased bowl and let rise in a warm spot for 45 minutes.  

6.  Punch down dough and let rest for 10 minutes.  In the meantime, preheat oven to 425 degrees and prepare pizza  pan(s).  

7.  Stretch (or hand toss, if you are really talented) into desired size.  

8.  If you are making a thick crust pizza, bake the dough at 425 degrees for about 10 minutes before adding and toppings.  This will ensure you do not get the doughy, uncooked center.  

9.  While your crust is baking, prepare toppings.
10. Bake pizza in 425 degree oven for about 12 more minutes or til done, on the lowest oven rack.  

Jicama w/ Lime & Chili Dip

Meet jicama.

I have been loving this snack combination all week.  A crisp snacking tuber is paired with a creamy, tart, and peppery dip – it’s the perfect party duo, after school snack, or mid-morning work munchie.

This tasty tuber is also known as a Mexican potato.  Jicama has an interesting texture – crisp like an apple without the juice, however it is not sweet.  It is a hard flavor to describe – almost cool and cucumber-like with more of a potato taste.  The flavor is by no means strong and it makes a great snacking food.  Greta used to love jicama – I am not sure what changed her mind, but now she spits it out.

To peel, cut the top and bottom off, use a serrated steak knife to scrape edges of peel away from flesh of jicama, and then peel away with hands.  The peel should come off quite cleanly, if not, use knife to scrape away flesh.

 Slice jicama into wedges.

To make dip, combine: 1 cup of plain Greek yogurt, 1 tablespoon lime juice, and 1 tablespoon chili powder.  Mix well and dip away!  To store sliced jicama, be sure to put in covered, airtight container to prevent drying out.

Jicama is actually the tuberous root of a legume plant and grows on a vine.  When looking for jicama at the store – look for medium-sized tubers that are dry and firm.  Wet spots will indicate rot or mold and larger jicamas may lack flavor.  Jicama can be refrigerated for up to two weeks. To read more about jicama, check out this article from Wise Geek.

Lime & Chili Dip

1. In a small bowl or jar, combine 1 cup plain Greek yogurt, 1 tablespoon lime juice, and 1 tablespoon chili powder.  Mix well.