October 26, 2010
Recipes from our recent cooking group.
ORANGE, JICAMA, CILANTRO SALAD WITH CAYENNE LIME DRESSING
4 seedless oranges
1 1/2 c. chopped julienned jicama
1/4 c. chopped fresh chopped cilantro
4 sprigs fresh cilantro
1 lg. red onion
Peel oranges and cut crosswise into 4 slices each, keeping oranges intact. Peel and slice onion, crosswise into 12 very thin slices.
Place the bottom slice of each orange in the middle of each of four salad plates. Place 1 slice of red onion on top of each orange; sprinkle a small amount of jicama on top of red onion, then small amount of chopped cilantro on jicama.
Spoon about 1 1/2 teaspoons cayenne-lime dressing over top of cilantro. Put the next slice of orange on top and repeat procedure for every slice of orange except the top one. Spoon extra dressing over top piece of orange to run down the sides and onto the plate. Garnish each with a cilantro sprig and serve.
1/4 c. peanut oil
1/4 c. fresh lime juice
1/2 tsp. ground cumin
Salt to taste
1/4 c. olive oil
1/2 tsp. cayenne pepper
1/2 tsp. ground coriander
JICAMA CILANTRO RED CABBAGE SLAW
- 1/3 cup canola oil or 1/3 cup olive oil
- 1 lime, juice of
- 1/4 cup white vinegar or 1/4 cup apple cider vinegar
- 1 tablespoon honey
- salt and pepper
- 1 jicama, cut in matchsticks about 3 cups (medium-size jicamas with smooth, unblemished skin)
- 3 cups shredded red cabbage
- 2 cups bell peppers (red, green, yellow, and orange)
- 1/2 cup red onion, diced
- 2 -4 garlic cloves, minced
- 1/2 cup cilantro, minced
- 2 tablespoons basil, minced
- 2 tablespoons mint, minced
Whisk dressing in a large bowl. 2 Add the salad ingredients mixing to combine all. season to taste. 3 Chill for a couple hours to over night for flavors to meld. *consider apples, Vidalia onions, broccoli slaw