Why

I wanted a place to put how I use my Bountiful Basket. This seemed like the best way to go. I know 3 blogs might just actually kill me but people look and want ways to eat healthier and cheaper. Bountiful Baskets has helped me implement healthier options into my families diet. We eat better and have a variety of new foods that we try. I have also been able to drop my grocery bill a ton by using bountiful baskets. I hope that this blog gives you ideas on how to use your basket each week.

Sunday, April 10, 2011

chayote

How to Prepare Chayote

How to Prepare Chayotethumbnail
Chayote
Chayote (pronounced chai-oh-tay) is a pear shaped tropical squash that is a common staple in Central America. The chayote has a mild flavor that allows it to blend into recipes well. The skin, root, stem, seeds and leaves of the chayote are all edible. The chayote will make a great addition to your diet as they are high in vitamin C, rich in amino acids and low in calories. Chayotes go by various names all over the world, but will likely be called chayote in grocery stores in the United States. If your primary grocer does not carry the chayote, check your local Asian or Latin markets, as they are stocked there.

Difficulty:
Moderately Easy

Instructions

    • 1
      Raw. The quickest and easiest way to prepare chayote is to eat it raw. The chayote makes a great addition to salads. Just chop the chayote to your desired shape and toss it in the salad. While removal of the skin and seeds may be preferred, it is not necessary.
    • 2
      Boiled. Remove skin and seeds, then cube the chayote. Boil the chayote in salted water with a 4 cloves of garlic. Once chayote is tender, drain and serve.
    • 3
      Baked. Cut chayote in half length wise and top with your favorite seasonings. Creole seasoning or Italian seasoning are both good choices. Bake for thirty to forty minutes in an oven set to 350 degrees.
    • 4
      Sauteed. Remove skin and seeds and cut into the shape of your choice. Saute in butter until tender and season with salt and pepper.
creamy chayote corn enchilaladas
http://www.kraftrecipes.com/recipes/creamy-chayote-corn-enchiladas-61819.aspx
chicken and chayote soup
http://www.food.com/recipe/chicken-and-chayote-soup-121672
chayote relleno
http://www.foodnetwork.com/recipes/chayotes-relleno-recipe/index.html
chayote as a side dish
http://allrecipes.com/Recipe/Chayote-Squash-Side-Dish/Detail.aspx?washelp=1&rid=1728141#1728141

Good luck I will let you know how mine were I have 4 to use
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2 comments:

  1. sharkhindSeptember 12, 2011 at 2:05 PM

    I consider something genuinely special in this website.thanks

    ReplyDelete
  2. GelflingDecember 30, 2011 at 7:07 PM

    When i peeled it, it made my skin stretchy and peeling! It exudes some sort of sap when you try to peel.

    I recommend not peeling until after you cook it, leave the skin on, or wear gloves if you think you might have a reaction! Now that i've done a google search some other people have this skin reaction, but are fine eating it once it's cooked.

    ReplyDelete

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