Chayote Stew
Chayote Salad with Green Chilies
Fried Vietnamese Spring Rolls
Columbia Salad a la Chinoise
Chayote and Onion Quiche
Chayote con Queso al Horno
Guiso de Elote con Chayote
Chayote Souffle
Chayote and Poblano Chile Slaw
--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 Chilies
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 chilies
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 chilies 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
1/4 cup (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.
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