ROASTED CHO CHO (CHAYOTE)
Paleo, gluten free, vegan roasted chayote, a slightly sweet and utterly delicious squash
Provided by Charla
Categories Appetiser
Time 45m
Number Of Ingredients 8
Steps:
- Preheat the oven at 190 degrees celsius or gas mark 5 and line a large roasting pan with parchment paper.
- Using a paring knife, proceed to cut each chayote in half and remove the seed. Then cut the pulp into thin slices and put them in a large mixing bowl.
- Prepare the dry rub by combining all of the herbs together in a separate bowl.
- Pour a small amount of coconut oil into washed hands and massage the oil into the slices, remember not to use too much in fear of over saturating the cho cho.
- Follow up by rubbing the spices into the lubricated chayote, ensuring each slice is coated with seasoning.
- Evenly distribute the cho cho onto the pan being careful not to overcrowd use two pans if one isn't suffice add some of the optional spring onions and leave the rest to garnish.
- Roast for 40 minutes or until crisp and golden, be sure to turn over half way through.
Nutrition Facts : Calories 55 kcal, Sugar 2 g, Sodium 295 mg, Fat 3 g, SaturatedFat 2 g, Carbohydrate 8 g, Fiber 3 g, Protein 2 g, ServingSize 1 serving
CHAYOTE SQUASH SIDE DISH
A simple and elegant, EASY side dish made from an exotic, but inexpensive squash. Paired with chicken or fish, it rounds out a weeknight supper.
Provided by Navy S.
Categories Side Dish Vegetables Squash
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. Stir together and cook 2 to 3 minutes.
- Add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Taste, and add more salt or sugar if needed.
Nutrition Facts : Calories 89.8 calories, Carbohydrate 7.2 g, Fat 7 g, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 584.1 mg, Sugar 2.8 g
CHOWCHOW
Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes not yet ripe enough to eat are transformed into a bright pickled expression of the first days of summer. It has been said that chowchow began as a collection of remnant produce that couldn't be used in other dishes, so it became its own reclaimed relish. As you chop each vegetable, consider that origin: making the most from the least, creating abundance from scarcity. You can use four heatproof glass pint jars for this, though I prefer eight 8-ounce jars instead so I can share it around. Using pickling salt, such as Morton Canning & Pickling Salt, helps the liquid stay clear and keeps the cabbage from turning brown.
Provided by Jocelyn Jackson
Categories Cabbage Tomato Onion Bell Pepper Vinegar Mustard Garlic
Yield Makes about 2 quarts
Number Of Ingredients 12
Steps:
- Toss cabbage, green tomatoes, onion, bell peppers, and salt in a large bowl until all of the vegetables are coated in salt (this will help them release some water). Cover and chill at least 8 hours and up to 12 hours. Drain vegetables.
- Toast mustard seeds in a large pot over medium-high heat, shaking pan, until fragrant and slightly darkened in color, about 2 minutes. Add both vinegars, sugar, mustard, and turmeric. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
- Add garlic and drained vegetables to pickling liquid and mix well. Increase heat to medium-high and bring to a boil; cook 5 minutes. Reduce heat to medium-low and simmer until flavors have melded and liquid is slightly reduced, about 15 minutes. The cabbage and green tomatoes should still have a bit of a crunch. Let cool (this will take about 1 hour).
- Using a slotted spoon, divide chowchow among sterilized glass jars of choice and spoon pickling liquid over (chowchow should be submerged and there should be about ½" space at the top of each jar. Cover and chill.
- Do ahead: Chowchow can be made 1 month ahead. Keep chilled. If you'd like to keep it longer, you can use the water bath boiling technique to make the jarred chowchow shelf stable.
CHOW CHOW I
A way to use all those fresh summer veggies.
Provided by SLT
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 13h
Yield 96
Number Of Ingredients 11
Steps:
- In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
- Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
- Boil for 15 minutes, or until tender.
- Pack tightly in sterilized jars and seal.
Nutrition Facts : Calories 35.5 calories, Carbohydrate 8.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.9 g, Sodium 282.2 mg, Sugar 6.3 g
COYOTE CHOW
Make and share this Coyote Chow recipe from Food.com.
Provided by Southern Polar Bear
Categories Lunch/Snacks
Time 25m
Yield 10 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Combine popcorn, grahams, cereal, pineapple and fruit bits in large bowl; mix lightly. Transfer to 15 by 10-inch jelly roll pan. Spray mixture generously with cooking spray.
- Combine sugar, cinnamon and nutmeg in small bowl.
- Sprinkle half of the sugar mixture over popcorn mixture; toss lightly to coat. Spray mixture again with additional cooking spray.
- Add remaining sugar mixture; mix lightly.
- Bake snack mix 10 minutes, stirring after 5 minutes.
- Cool completely in pan on wire rack.
- Add raisins; mix lightly.
Nutrition Facts : Calories 63.9, Fat 0.3, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 16, Fiber 2, Sugar 1.9, Protein 0.9
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