I don’t know if I’m more excited about the fact that the author, Melissa Joulwan, has offered to give this amazing cookbook away to one of you, or the fact that I get to share my favorite Paleo recipes with you! Well Fed: Paleo Recipes for People Who Love to Eat is AWESOME! This is, by far, one of my favorite Paleo cookbooks!
Not only is it Paleo, but this cookbook is features tons of recipes that are Whole30 & 21 Day Sugar Detox approved! It is loaded with so many recipes and has opened up my tastebuds to a whole new world!
Some of my favorites (and I have pretty much made EVERYTHING from this cookbook) are Chocolate Chili, Meatza Pie, and her Meat and Spinach Muffins. Seriously, I could go on and on! However, my absolute favorite recipe that has rocked my Paleo world is the Jicama Home Fries!
Jicama Home Fries:
(posted with permission by Melissa Joulwan)
Diner home fries don’t discriminate. Their brown, crisp outside and warm tender interior are equally comfortable alongside eggs for an early morning (or midnight) breakfast and next to a beef burger. Seasoned with plenty of salt and just a whisper of paprika, these home fries transform jicama, the “Mexican potato,” into an all-American classic.
NOTE: This recipe requires you to pre-soak the jicama for 12-24 hours, so you’ll need to start the process the day before you want to eat.
SOAK 12-24 hours
PREP 5 minutes
COOK 20 minutes
1 pounds jicama
1/2 teaspoon salt
The home fries: 1 medium onion, finely diced (about 1 cup)
1/2 tablespoon plus 2 tablespoons coconut oil
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup fresh parsley leaves, minced (about 1 tablespoon)
DIRECTIONS The jicama: Cut the jicama into 1/2-inch dice. Whether or not to peel it is up to you; I usually peel half and leave the skin on half to better impersonate a potato. When you’re done chopping, you should have about 3 cups of cubes. Place the jicama and salt in a slow cooker and add enough water to cover the jicama by about 2 inches. Cover and cook on high for 12-24 hours. The longer it simmers, the more tender it becomes.
When the jicama has finished its soak, drain, pat dry, and place in the refrigerator until you’re ready to start frying.
The home fries: Heat a large skillet over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Toss the onion in the pan and sauté, stirring frequently with a wooden spoon. Cook until nicely browned, about 8-10 minutes. Transfer the onion to a small bowl and return the pan to the heat.
Add 2 tablespoons coconut oil to the skillet and allow the pan to get hot, about 2 minutes. Add the jicama cubes, shaking the skillet to make an even, single layer. Cook the jicama without stirring until the cubes are golden brown on the bottom, about 5 minutes, then carefully flip the jicama with a large spatula and make another single layer. Repeat this process until the jicama is browned on most sides, about 15 minutes.
When the jicama is appropriately toasty in color, add the onions, paprika, chili powder, salt, and pepper to the pan. Stir to blend and heat through. Remove the home fries from the heat, stir in the parsley, and serve immediately.
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