CHAYOTE SOUP WITH LEMONGRASS AND GINGER
In Indonesia, the sourness in this soup would typically come from tamarind, which can be hard to find in the United States. A shot of lemon juice works well instead.
Categories Soup/Stew Ginger Vegetable Low Carb Quick & Easy Summer Lemongrass Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Combine first 7 ingredients in large pot. Bring to boil. Reduce heat and simmer 10 minutes to blend flavors. Strain liquid into bowl; return to same pot. Discard solids in strainer.
- Bring liquid in pot to boil. Add squash; reduce heat and simmer until squash are crisp-tender, about 7 minutes. Stir in lemon juice. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, if desired.) Stir in parsley. Serve soup hot or chilled.
CHAYOTE SQUASH WITH RED PEPPERS AND GINGER
This is a combination of several recipes I found. Thought it turned out well, so here it is. Great easy side dish with a little kick of spice.
Provided by captgeo18
Categories Side Dish Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat, melt butter in the hot skillet, and stir chayotes, sugar, garlic, red pepper flakes, and ginger into butter. Cook, stirring frequently, until chayotes are tender, about 15 minutes; season with salt and black pepper.
Nutrition Facts : Calories 54 calories, Carbohydrate 6.6 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 23.3 mg, Sugar 2.3 g
CHAYOTE SQUASH AND JICAMA SLAW
Steps:
- Toss all the ingredients with the Orange Cilantro Dressing and serve.
- Juice the oranges through a strainer. Place about 1/2 cup of orange juice in a blender; add the ginger and shallot. Puree. After ginger and shallot are blended add the rest of the orange juice and blend again. Add the balsamic vinegar and rice wine vinegar. Taste and adjust the seasoning. Finish with cilantro just before you are ready to serve.
CURRIED SHRIMP WITH COCONUT MILK
Steps:
- Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.
CHAYOTE SQUASH WITH RED PEPPERS AND GINGER
This is a combination of several recipes I found. Thought it turned out well, so here it is. Great easy side dish with a little kick of spice.
Provided by captgeo18
Categories Squash Side Dishes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat, melt butter in the hot skillet, and stir chayotes, sugar, garlic, red pepper flakes, and ginger into butter. Cook, stirring frequently, until chayotes are tender, about 15 minutes; season with salt and black pepper.
Nutrition Facts : Calories 54 calories, Carbohydrate 6.6 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 2 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 23.3 mg, Sugar 2.3 g
CHAYOTE SQUASH, INDIAN-STYLE
Number Of Ingredients 11
Steps:
- 1. Heat the oil in a medium nonstick wok or saucepan over medium-high heat and add the mustard and cumin seeds they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides.2. Add the red chili peppers, curry leaves, chayote, turmeric, and asafoetida, and cook, stirring, about 2 minutes. Then add the salt and water, cover the pan, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the chayote is soft, 15 to 20 minutes. Transfer to a serving dish, mix in the cilantro, and serve.VARIATION: Cook 1 large, thinly sliced onion until golden or lightly cook halved cherry tomatoes and add to the dish as a garnish.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BROILED CHICKEN WITH MANGO, GINGER AND CILANTRO
Categories Chicken Fruit Ginger Herb Broil Low Cal Low/No Sugar Mango Winter Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 7
Steps:
- Preheat broiler. Lightly oil broiler pan. Using mallet or rolling pin, pound chicken lightly between sheets of waxed paper to even 1/2-inch thickness. Season chicken with salt and pepper. Place chicken, skin side up, on prepared pan. Broil until skin is golden brown, about 4 minutes. Turn chicken over and broil until cooked through but still juicy, about 3 minutes longer.
- Meanwhile, heat 2 teaspoons oil in heavy small skillet over medium heat. Add ginger and garlic; sauté 2 minutes. Add mango; sauté until heated through and beginning to soften, about 3 minutes. Remove from heat. Mix in cilantro and vinegar. Season with salt and pepper.
- Place chicken on plates. Top with warm mango mixture and serve.
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