Have You Ever Purchased A Veggie That Turned Out To Be Something Else?

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I was at the farmer’s market this past Saturday on a mission to find a jicama. I’ve had jicama sliced in salads and wanted to try using them on my own. They are crunchy and kinda like a potato in texture. I wasn’t quite sure what to look for since I assumed the whole version looked very different from the nicely sliced in-salad version.

I got to the farmer’s market and looked… and looked. I didn’t see anything labeled jicama so The Kid decided to google on her phone. She showed me a picture and I gave it another shot. I was excited to pick out the jicama from the veggie line up, made my purchase and got home. Only to discover I had purchased a rutabaga. Whuh, wuh wuhhhhhh. Oh well.

While I was there, I spotted a large basket of fresh figs. Ever since trying figs not in newton form last year, I’ve wanted to use them somehow. I purchased a bunch of them and decided to try a sauce for grilled chicken. I love balsamic sauces since balsamic vinegar is sweet and sour at the same time. It’s great paired with fruit like strawberries and it also thickens due to the sugar when cooked.

Strawberries are in the ballpark of figs in my mind, so why not. I tried a balsamic fig reduction. Ooh lala, doesn’t that sound special. It didn’t take long at all to throw together and I was impressed by both the taste and the color. The sauce is also kid friendly since The Kid ate hers and didn’t realize they were figs until I told her. Fig haters won’t even notice them hiding in there.

Balsamic Fig ReductionGrilled Chicken With Balsamic Fig Reduction

  • 1 lb boneless skinless chicken breasts
  • Salt and pepper, to taste
  • 1 cup onion, minced
  • 1/2 cup chicken broth
  • 1/4 cup balsamic vinegar
  • 1 Tbsp soy sauce
  • 1/2 cup fresh figs
  • 1 tsp dried thyme

Preheat your grill or the broiler on your oven. If using your oven, line a cookie sheet with tin foil. Salt and pepper the chicken breasts, if desired.

Grill the chicken or place on the cookie sheet and broil. Each side will take about 7 minutes. Makes sure to flip them to cook both sides thoroughly. Remove from heat when done and cut into slices.

While the chicken is cooking, slice the fresh figs into quarters. My figs were on the small side so the pieces where approximately the size of raisins. Basically chop them as chunky or as small as you prefer. It’s not an exact science. Spray a skillet with non-stick spray and heat over medium heat.

Saute the onions for about 5 minutes until tender. Add the broth, vinegar, figs, soy sauce and thyme and bring to a boil. Lower the heat slightly and cook stirring often for about 10 minutes. The mixture will begin to thicken slightly until almost syrupy. Remove from heat.

Arrange the chicken slices on a plate and top with the balsamic reduction. Makes approximately 4 servings at 191 calories each – 25g protein, 15g carbs, and 3g fat.

I kept the extra sauce for leftovers. I actually made grilled chicken wraps and dipped the wrap in the leftover sauce. I love multipurpose sauces.

Have you ever bought a jicama? Have you ever thought you were buying something when you really were getting something else?

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