try Jicama Salad

1/2 large jicama, peeled and cubed
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 orange pepper, diced1 large cucumber, seeded and chopped
1/2 c. diced red onion
2 oranges, peel cut away and cut into small wedges
1/2 c. finely-chopped cilantro
1/3 c. fresh lime juice
2 T. olive oil
Pinch of cayenne pepper
Pinch of paprika
Salt to taste

Fried Rice

Courtesy of Kelly

I'm changing this to be written as I made it. The original recipe link is at the bottom though.

Ingredients
1 egg
1 tablespoon water
1 tablespoon vegetable oil
1/2 C onion, chopped
2 cups cooked rice, cold
3/4 C carrots, shredded or grated
2 tablespoons soy sauce
black pepper to taste
1/2 cup chopped ham

Directions
In a small bowl, beat egg with water. Pam spray a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
Heat oil in same skillet; add onion and saute until soft (Kelly note: I always cook onion with garlic salt). Then add rice, carrots, soy sauce, pepper and ham. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

2 notes
1. The ham I used was very finely diced, so you may want to add more ham if you use bigger pieces
2. I cooked the rice while I chopped the onion, cooked the egg, etc. You can't put the rice in warm (don't know why) but I rinsed my rice in cold water a couple times to get it cold which worked fine. That way you won't have to make the rice far ahead of time.

http://allrecipes.com/Recipe/Chinese-Chicken-Fried-Rice-II/Detail.aspx

Quinoa and vegetables

Made up by me. Use at your own risk.

1 Cup of Quinoa
2 Cups of chicken broth
Half a zucchini
Onion
Mushrooms
McCormick Montreal chicken seasoning

Directions

1. Toast the quinoa for better flavor (optional).
2. Start the quinoa cooking in the chicken broth.
3. While quinoa is cooking, briefly sautee the vegetables over high heat. Should be crips-tender.
4. Sprinkle seasoning over vegetables.
5. Combine vegetables and cooked quinoa.

Notes: Might be good to add lime wedge and crushed peanuts.

Tamarind Paste

Courtesy of the BBC.

We couldn't find tamarind paste (= pulp) anywhere, so we made some.

1. Purchase a some tamarind. Looks like a shrink-wrapped brick of prunes.
2. Break the tamarind brick into pieces.
3. Pour boiling water over the pieces. Use as little as needed to cover the tamarind.
4. Leave over night if you have time.
5. Pour the tamarind over a strainer with a bowl underneath.
6. Mash the tamarind against the edges of the strainer for force the pulp through.
7. The stuff that comes through the strainer, into the bowl is the paste.
8. A lot of pulp will stick to the bottom of the strainer, so be sure to scrape it off before throwing out the fiber and seeds.