Chayotes in White Sauce
Peel and chop one chayote, cut into 6 or eight wedges, depending on size of chayote, then cut each wedge into three. Boil chayotes in water for 8 to 10 minutes. Remove from heat and add cold water to the saucepan when chayotes are soft to the bite but still bright green in color. Add to a white sauce and garnish with your favorite herb, for serving.
White Sauce:
1 tablespoon butter
1 tablespoon flour
1 cup milk
ground pepper
Microwave butter in a microwave safe bowl until melted about 20 to 30 seconds. Remove. Add flour to melted butter, stir vigorously until well combined. Add some of the milk and stir well to integrate. Then add the rest of the milk. Replace into microwave and cook for a minute on high. Remove and stir well. Return to microwave and cook on high for two minutes. Remove. Crack in some black pepper. Stir vigorously again. Cook for another to minutes. Remove and stir well again and sauce should be thickened to perfection. To the cooked sauce, add the cooked, drained chayotes. Stir so all the chayote is covered with the sauce. Stir in chopped fresh sweet herbs, parsley or whatever you fancy. Serve as a vegetable accompaniment.
Creamy Herbed Chayotes
2 tablespoons butter
1/2 small onion, chopped very fine
2 slices of bacon, chopped fine
1 medium sized chayote, peeled and cut into chunky cubes
a handful of fresh chopped herbs; either basil, coriander or parsley
1/2 cup cream
Melt butter and saute onions and bacon until onions are golden. Add cubed chayotes and saute for 2 to 3 minutes more. Transfer to a casserole dish sprinkle with herbs and top with cream. Cover and cook in a 350F oven for about 25 minutes or until chayotes are soft but still bright in color. Serve as a vegetable accompaniment to a main dish.
Easy Baked Chayotes
This is so easy. The method steams the flesh to produce a juicy result. If you have chayotes with prickles, knock of the prickles with the blade of a peeler, but otherwise leave the skin on. Place a piece of baking paper in an oven proof dish. Cut chayotes in half and lay chayote, cut side down, on the paper in the dish. Bake in a 350F oven for about 40 minutes; test with a fork to see if cooked. To serve, place cut side up on plate. Make diamond shapes cuts into the flesh with a knife. Smother in butter and salt and pepper. Enjoy. If the chayotes are really young and fresh, you will find the skin is tender and quite edible.
Stuffed Chayotes
1/2 small onion
1/4 cup grated carrot
1/2 cup grated cheese
1/4 cup cooked, leftover spaghetti noodles or orzo, if you prefer
herbs and seasonings
Finely chop the onion. Chop the spaghetti into about 1/2 inch lengths. Saute the onion in butter with the grated carrot until soft. Remove and mix together with the spaghetti, grated cheese and finely chopped fresh herbs from the garden. Halve chayotes, scoop out the nut and enough flesh to make a cavity to hold your stuffing. You may want to cut a small piece of the underside of the chayote so they sit nicely in the baking dish and on the plate. Fill the chayote cavities about 1/4 cup of the mixture in each cavity. Bake in a moderate oven until vegetable is cooked. Serve on its own as an entree or as a vegetable accompaniment to a main dish.
Chayote Soup
1 onion
3 rashers bacon
3 chayotes
1 carrot
1 teaspoon chicken stock powder
3 cups water
seasonings
parsley
butter
Chop onion and bacon roughly. Peel and chop 2 and 1/2 of the chayotes, into cubes. Melt 2 tablespoons of butter in a saucepan. Add onion and bacon and saute for 4 to 5 minutes. Add the chopped chayotes and saute for another 5 minutes. Sprinkle with chicken stock powder than add 2 cups of water. Stir well to combine. Bring to boil and simmer for about 20 minutes. Put aside and leave to cool, then puree the contents of the saucepan, using a stick blender or whatever you have. If the mixture is too thick, you could add more water to bring to desired consistency. Taste and season with salt and pepper. While soup is cooking prepare the remaining half of the chayote and the carrot to make Sauteed Chayote and Carrot; see below. Add half of the sauteed chayote and half of the sauteed carrot to the soup along with a handful of chopped parsley. This adds some bright color to the soup, which through blending has turned a green tinged beige green. Reheat soup, do not boil. Spoon into serving bowls. Garnish with a tablespoon of fresh cream and the remainder of the grated carrot and chayote.
Sauteed Chayote and Carrot
Grate half a chayote and put to one side. Grate a carrot so you have about the same quantity of carrot as you do of chayote. Heat about a tablespoon of butter in a frying pan. Add carrot and saute until cooked. Remove. Add chayote and saute until cook but endure green has some hints of bright green. Add salt of plenty of black pepper. Serve as a vegetable accompaniment to a main course or use to enhance chayote soup; see above or as addition to stuffing or dumplings; see below.
Chayote Stuffing or Dumplings
3 slices bread
a handful of fresh herbs from the garden; thyme oregano, rosemary sage, basil, parsley, basil and chives
half a cup of sauteed chayote and carrot, see above
salt and pepper
1 egg
Place slices of bread and washed and towel dried herbs into the blender. Blend until the bread is crumbed and the herbs are chopped very fine. Remove into a bowl. Add the sauteed chayote and carrot, salt and paper and the egg. Mix well. This mixtures sticks together very well. Either form into balls to cook as dumplings or stuff into a chicken for roasting.
Chayote and Pork Rollups
as many slices of pork schnitzel as you need, 1 or 2 per person
chayotes
rosemary and sage leaves
oil
chardonnay
Beat schnitzel until thin. Peel and quarter the chayotes. Layer a couple of sage leaves on the pork, place a piece of chayote on the leaves and rollup the pork. Secure with a toothpick. Heat a tablespoon of oil in a frying pan. Add the pork and brown on all sides. Remove to a casserole dish. Add salt and pepper to the pan and deglaze with 1/4 cup of chardonnay. Pour the liquid over the rollups in the casserole dish. Cover and cook in a 350F oven for about 40 minutes or until pork and chayote are cooked.
Chayote Stew
2 chayotes, peeled and chopped into cubes
1 large chopped onion
4 large tomatoes peeled and chopped
1 tablespoon finely chopped parsley
1/4 cup olive oil
1/2 cup water
salt and pepper
Heat oil in a saucepan. Add onion, cook until golden then add the tomatoes, seasonings, herbs and water and cook for about 5 minutes more. Add the chopped chayotes and cook slowly for about 30 minutes. This is delicious served topped with grated cheese.
Chayote Salad with Green Chillies
2 pounds chayotes
1 tablespoons white vinegar
3 tablespoons extra virgin olive oil
1 tablespoons freshly crushed garlic
1 medium onion finely sliced
1 tablespoons chopped fresh green chillies
freshly ground black pepper
1 teaspoon salt
Heat water in a large saucepan enough to boil all the chayotes. Add salt and stir to dissolve completely. Add the chayotes and boil for about 20 minutes or until tender. Remove from boiling water and allow to cool. Peel and halve the chayotes. Discard the seeds and cut into slices according to preferences. Mix the oil, vinegar, salt and pepper to taste, freshly chopped green chillies if desired and sliced onions together. Pour over the sliced chayotes and carefully mix together without breaking the chayotes.
Fried Vietnamese Spring Rolls
1 cup vermicelli noodles, soaked in cold water 5 to 7 minutes, drained and cut in 3 inch lengths
1 cup taro or potato, peeled and grated
1 cup peeled and grated chayote
1 cup peeled and grated carrot
1/2 cup dried Chinese mushrooms soaked in boiling water 5 to 7 minutes, finely sliced
salt and pepper to taste
1 cup thinly sliced green beans
1 cup finely sliced spring onions
1 egg yolk
1 packet rice paper sheets, softened briefly in warm water with a squeeze of lemon juice
approximately 2 cups vegetable oil
Combine all the vegetables, stir through the egg yolk and season to taste. Separate the rice papers. Spoon 2 to 3 tablespoons of the vegetable filling along one edge of the rice paper then roll up to look like a cigar, taking care to tuck in the edges as you go. Heat 1/2 inch oil in a nonstick pan. Test the temperature of the oil by placing wooden chopsticks in the oil, it should sizzle. Drop the rolls in to the hot oil, unsealed side down. Rotate the rolls until golden all over. Do this in batches of about 3 to 4 rolls. While frying, insert a few holes on each side with a small sharp knife all over the rolls to allow the hot oil to penetrate and to cook the vegetables. Drain on paper towels or on two chopsticks laid out over a bowl.
Columbia Salad a la Chinoise
2 chayotes
1 medium unblemished jicama
Cook chayotes gently in water 20 to 25 minuets, cool, peel and slice in 3/8 inch slices lengthwise. Peel and slice an equal quantity of jicama, halving the slices to match the chayote. Mix together 6 tablespoons Chinese wine, 1 teaspoon sesame oil, 1 teaspoon sugar, a pinch of red pepper flakes, 1 to 2 teaspoons Chinese vinegar and 2 1/2 tablespoons light soy sauce. Add if you wish half a cup of minced coriander; or a half tsp of minced ginger. Stir thoroughly, then pour over the sliced salad; taste to correct and chill for an hour or more. If the dressing is adequate, this salad will keep in refrigerator for a week or more. The quantities may be increased as necessary. These quantities should be just enough for two chayotes and part of a small jicama.
Chayote and Onion Quiche
1 unbaked pie shell
2 medium onions
3 tender chayote
1/2 cube butter
2 eggs
salt and pepper to taste
1/2 pound grated mild cheese
Chop onions and chayote. Cook in the butter until partly cooked. Add the cheese, salt and pepper; mix well. Pour the mixture into the unbaked pie shell. Beat the two eggs until fluffy and pour over the chayote mixture. Bake in a 350F oven until eggs are done inside and browned. Cut into wedges and serve warm. The chayote can also be made into an omelet by using the above ingredients without the pie shell.
Chayote con Queso al Horno
4 chayotes
1/2 pound cream cheese
1 onion, shredded
2 cups milk
3 eggs, beaten
3 tablespoons butter
salt and pepper
Peel the chayotes and cut into thin slices. Cut the cheese into thin slices also. Mix the milk with the eggs and onion, salt and pepper. Grease with butter a Pyrex oven dish. Layer the chayote slices in the bottom, then a layer of cheese slices, another layer of chayote, until cheese is the final layer.Cover with the milk mixture and bake at 400F about 30 minutes or until well browned on top.
Guiso de Elote con Chayote
1/4 cup chopped onion
3 garlic cloves, crushed
2 tablespoons butter
3 chayotes, peeled, cut into 1/4 inch cubes
1/2 teaspoon salt
1 teaspoon sugar
1 cup milk
1 tablespoon chopped cilantro
Fry the onion and garlic in butter in a skillet over moderate heat for 2 minutes. Add the corn kernels and the chayotes; stir fry for 1 minute and cover the skillet. Cook for 5 minutes to soften the vegetables. Add the salt, sugar, milk and cilantro. Simmer over low heat for about 8 minutes to ensure that the flavors have been combined and the chayote is soft. Serve warm in a bowl, since there will be some sauce. Serves 6.
Chayote Souffle
4 chayotes
2 teaspoons cinnamon
1/2 stick butter
1/2 cup flour
Parboil chayotes. Cut into slices and put in Pyrex oven dish. Sprinkle with cinnamon. Mix butter and flour with table knives and sprinkle this mixture over the chayotes. Put in oven at 350F and cook for 45 minutes. Serve plain or with Cool Whip. Serves 6.
Chayote and Poblano Chile Slaw
1/2 cup pineapple juice
1�large organic cucumber, halved lengthwise
1�large chayote, peeled pitted and halved lengthwise
2�cups pineapple, diced
4� poblano peppers, roasted and peeled
1�tablespoon Dijon mustard
3 tablespoons olive oil
salt and fresh ground black pepper to taste
In a small saucepan, simmer pineapple juice over low heat, until reduced to 2 tablespoons. Let cool to room temperature. Thinly slice cucumber, chayote and the chile. Toss with pineapple. Whisk the remaining ingredients with the pineapple juice and pour over vegetables, mix well. Serve immediately or refrigerate, covered up to 4 hours.
Stewed Chayote with Tomato and Epazote
2 chayotes
2 small tomatoes, roasted (see Note)
2 cloves garlic, chopped
2 tablespoons vegetable oil
1/4 cup finely chopped onion
3 Arbol chiles
1 1/4 cups water
1 teaspoon salt
1 tablespoons dried epazote or 2 tablespoons fresh
In a large heavy skillet, heat the oil over medium low heat. Saute the onion with the whole chiles for about 2 minutes, without browning. Add the tomato garlic puree and continue cooking, stirring and scraping the bottom and corners of the pan for about 3 minutes, until thickened and reduced. Add the chayotes, water and salt. Cover the pan and cook over medium heat. After 10 minutes, add the epazote, cover the pan again and cook for 10 to 15 minutes more, until the chayote is softened but not watery. Makes 6 servings
Note: To roast a tomato, heat a dry skillet or griddle over high heat. Roast the whole tomato, turning when the bottom is slightly charred, until it is golden brown with charred patches on all sides, but not burned, the flesh will be quite mushy. Leave the skin on.
Sopa de Chayote
1/2 onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
3 chayotes, peeled, seeded and chopped
4 cups vegetable stock
1/2 cup white wine
2 tablespoons minced fresh dill
salt and freshly ground black pepper to taste
1/2 cup sour cream
In soup pot, saute onion in oil over medium high heat until onion is soft, about 3 to 4 minutes. Add garlic; saute 1 minute being careful not to burn. Add chayotes, stock, wine and half of dill. Bring to a boil; cover, reduce heat to a simmer and cook until vegetables are tender, about 25 minutes. Puree until smooth. Add salt and pepper to taste. Top each serving with a dollop of sour cream; sprinkle with remaining dill. Makes 6 servings.
Chayote and Corn Stuffed Chilies with Red Sauce
10 large fresh long green chilies
Filling:
1 tablespoon vegetable oil
2 garlic cloves; minced
1/2 onion; finely diced
1 large chayote; seeded, finely diced
1 cup corn kernels
1/2 teaspoon salt
1/2 teaspoon ground red chili pepper
black pepper to taste
2 tablespoons lemon juice
1/2 cup coarse bread crumbs
1 tablespoon nutritional yeast, optional
Batter:
1 cup corn meal
2/3 cup all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 1/4 cups water
vegetable oil for frying
Red Sauce:
1 cup tomato sauce
2 garlic cloves
1/2 onion
1 1/2 cups water
1 tablespoon ground red chili pepper
1/2 teaspoon salt or to taste
1/4 teaspoon cinnamon
1/4 teaspoon ground cumin
Roast chili peppers according to your favorite method. The roasted peppers are placed in a bowl, covered, then allowed to steam a few minutes to help facilitate removal of the peels. Carefully remove peels from roasted peppers, leaving stems attached. Remove seeds by cutting a slit along one side of each pepper and gently scraping and rinsing out seeds and attached membranes. Pat dry and set aside.
Filling:
In a heavy skillet, heat oil on medium high. Add garlic, onion and chayote; cook until onion is translucent and mixture begins to brown, stirring frequently. Remove pan from heat and add corn, chili pepper, salt, black pepper and lemon juice, stirring to combine well. Gently mix in bread crumbs and nutritional yeast.
On a flat surface, open up one pepper at a time and spread about 3 tablespoons of the filling mixture down the center of each. Carefully roll sides of pepper around filling to enclose, pressing firmly to shape. Chilies may be prepared ahead of time to this point, covered and refrigerated up to 24 hours.
Batter:
In a pie plate or shallow dish, stir together cornmeal, flour, baking powder and salt. Gradually mix in water to form a batter of medium consistency.
Heat 1 1/2 inches of oil in a large skillet over medium heat. Lightly roll each stuffed chili pepper in flour. Carefully coat each pepper with batter, as evenly as possible, using stem to help drag chili through mixture and a spoon to spread batter over top of chili if necessary. Fry chilies in hot oil, two at a time, until lightly browned, turning once. It should take about 3 to 4 minutes per side. Remove and drain on absorbent paper. If chilies must be prepared in advance, reheat just before serving by placing them on a baking sheet in a preheated 350F oven until hot and crisp.
Red Sauce:
In a food processor or blender, puree garlic and onion with tomato sauce. Transfer to a saucepan and add water, ground red chili pepper, salt, cinnamon and cumin. Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching.
To serve:
Spoon a little sauce onto each plate, spreading it around in a spiral fashion with the back of the spoon to form a large circle. Place a chili onto circle of sauce, drizzling a bit of additional sauce over top if desired and garnish with a few slices of avocado and/or some finely minced cilantro leaves. A black bean salad and slices of cooling fresh melon and/or tropical fruits would be nice accompaniments.
Chayote and Red Pepper Salad
2 chayotes, peeled, cut in half and pits removed
1 large red bell pepper, cored and seeded and cut into julienne
1/2 teaspoon olive oil
juice of 2 limes
salt and freshly ground black pepper
Slice the chayotes as thin as possible and cut into julienne. Combine the chayote and bell pepper in a bowl. Add the olive oil and lime juice and season with salt and pepper. Toss well and let sit for 15 to 20 minutes before serving. Serves 4.
Creole Grilled chayote Ratatouille
2 pounds chayotes
1 pound eggplant
1 pound onions
4 green bell peppers
2 pounds tomatoes, concasse
10 cloves garlic
6 ounces olive oil
2/3 cup chopped parsley
2 bay leaves
2 tablespoons Creole seasoning or to taste
1 teaspoon dried thyme leaves
kosher salt and freshly ground black pepper to taste
Cut the chayotes in half and scoop out the seed, then slice into 1/2 inch slices. Peel the eggplant and slice into 1/2 inch slices. Slice the onions crossways 1/4 inch thick, then cut each slice in half to end up with semicircular pieces of onion. Core and seed the peppers and chop into 1/2 inch dice. Chop the garlic. Prepare the tomato concasse. Brush the chayote and eggplant slices with olive oil and grill or bake until about half cooked. Saute the onions and peppers in the remaining olive oil until half cooked. Add the garlic and saute for one additional minute. Cut the grilled chayote and eggplant slices into large dice. Combine all the vegetables and seasonings into a brazier or heavy saucepan. Cover and cook in a 350F oven for about 30 minutes or until the vegetables are tender and the flavors are well blended. If the vegetables are too juicy, cook uncovered on the stove top for a few minutes to reduce, stirring frequently to avoid scorching. Adjust seasonings. Serve hot or cold. About 20 4 ounce portions.
Chayote El Casserole
1/2 pound ground beef
2 tablespoons vegetable oil
1/2 cup onion,chopped
1 tablespoon green bell pepper, chopped
2 cups chayotes, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter or margarine
1 tablespoon parsley, chopped
1/4 cup bread crumbs
In skillet, brown meat in vegetable oil. Add onion, bell pepper, chayotes, salt and pepper; cook slowly until well done, about 30 minutes. Fill buttered casserole with chayote mixture, mixing in parsley. Top with bread crumbs and bake in preheated 350F oven 20 minutes.
Chayote Salsa
2 cups tomatoes
1 cup diced bell pepper
1 cup diced onions
1 bunch cilantro
6 limes
1/2 cup southwest seasoning
6 chayotes
Blanche, peel and dice the chayotes. Mix chayote pieces with remaining ingredients. Place mixture in a glass jar. Allow to set for 24 hours.
Stuffed Chayotes
10 to 12 medium sized chayotes
6 tablespoons butter
1/4 pound ham, chopped
1 cup onions, chopped
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon thyme
2 pounds shrimp, cooked, peeled, deveined and chopped
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 1/2 cups whole wheat bread crumbs
salt and pepper to taste
Boil chayotes until tender, but do not over cook. Drain and set aside. Preheat oven to 350F. In a saucepan, melt 4 tablespoons of butter and saute ham with onions until slightly browned. Add garlic, parsley, thyme and saute until onions are well browned. Slice chayotes in half lengthwise. Discard seeds and scrape out pulp, taking care not to cut shell. Add pulp to onion mixture, along with chopped shrimp and cook over low heat until thoroughly warmed. Add Worcestershire sauce and hot sauce; taste before adding salt and pepper. Ham may make the mixture salty enough. Remove from heat. Add 1 1/4 cups bread crumbs and mix well. Spoon into chayote shells. Sprinkle remaining bread crumbs over the top and dot with butter. Bake for 20 minutes. Serves 10 to 12.
Chayote Pirogue
3 large chayotes
1/4 cup oil
1/4 cup flour
1 bell pepper, chopped
1 onion, chopped
1/4 cup celery, chopped
1 1/2 cups heavy cream
salt and red pepper to taste
paprika
1 stick margarine
3/4 cup green onions, chopped
1 teaspoon minced garlic
1 pound salad shrimp
2/3 cup seasoned bread crumbs
1/2 cup milk and 1 egg, seasoned with salt and pepper
Boil the chayotes just until tender. Cool and peel. Cut each in half lengthwise and trim off the end closest to the seed. Remove the seed. Cut a thin slice from the rounded side of each chayote half so it will sit level. Spoon out pulp from inside leaving a 1/4 inch shell. Discard pulp. Make a roux with 1/4 cup oil and 1/4 cup flour. Add bell peppers, onions, celery and garlic and stir. Remove from heat. In a separate saucepan heat the cream and then add the roux, stirring until dissolved. Season shrimp and saute in margarine with green onions until done, about three to five minutes. Add cream and roux mixture. Dredge chayotes in seasoned flour, then in milk and egg mixture, then in seasoned bread crumbs. Deep fry until golden brown. Spoon in the shrimp sauce and serve. Sprinkle with paprika.
Chayote Dressing
4 chayotes
1 onion, chopped or 1 bunch green onions, chopped or both
4 to 5 toes garlic, minced or more to taste
1/2 cup chopped parsley
1/2 cup celery and green pepper
olive oil or margarine
1 cup Progresso Italian bread crumbs
1 cup freshly grated Romano cheese
1 pound fresh shrimp, peeled and cut into pieces
2 teaspoons oregano
4 teaspoons thyme
salt and pepper to taste
2 to 3 bay leaves
Boil chayotes whole until tender but not mushy. Peel, if necessary; remove seed in center and cut into cubes. Set aside. Reserve boiling liquid. In a large pan, saute vegetables in oil or margarine until limp; add shrimp. Cook until shrimp are pink, about one minute. Add chopped chayotes with oregano, thyme, salt, pepper and bay leaves. Add about 3/4 cup bread crumbs. Add 3/4 cup grated Romano cheese. Stir well. Add liquid from boiling chayotes to loosen. Place in a greased casserole dish. Sprinkle with 1/4 cup bread crumbs, then 1/4 cup grated cheese. Dot with pieces of margarine. Bake at 375F until bubbly. Brown top under broiler. You may freeze it before or after baking.
Note:
Chayote is also known as cho-cho = chocho = christophene = christophine = chuchu = mango squash = mirliton (in the South) = pear squash = vegetable pear = sousous = choko = custard marrow = pepinella = pepinello = xuxu = xoxo.
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