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Thread: Great new (to me) vegetable item on the menu

  1. #1
    Susan Guest

    Default Great new (to me) vegetable item on the menu

    x-no-archive: yes

    Finally got around to buying and trying this food, typically found in
    the hispanic foods produce area of stores. It looks like this:
    http://www.picsearch.com/pictures/pl...l/chayote.html


    And the nutrient info is very favorable:

    http://caloriecount.about.com/calori...e-fruit-i11149

    I read a bunch about it and wore gloves to peel it. The peel was thinner
    and more delicate than I expected, next time I'll just leave it on.
    Many people report a severe peeling and redness reaction to handling the
    raw peel/fruit, hence the gloves but cooked there's no reaction.

    I brushed the sides with olive oil and grilled it til browning but still
    juicy. It was really delicious, so were the pieces I had cold with
    breakfast. A little salt after cooking was all I added.

    Will definitely be using this much more often. I've read that simple
    saute works well with it, too.

    Susan

  2. #2
    Susan Guest

    Default Re: Great new (to me) vegetable item on the menu

    x-no-archive: yes


    Oooh, cheddar vegetable chowder and creamed chayote soup look goooooood.

    http://www.lowcarbluxury.com/newslet...-no01-pg6.html

    Susan

  3. #3
    Colt T Guest

    Default Re: Great new (to me) vegetable item on the menu

    Other than tacos I make I'll leave the Hispanic food for others, I doubt
    I'd like real Mexican tacos. I doubt I'd like most real Italian food
    too.


  4. #4
    Cheri Guest

    Default Re: Great new (to me) vegetable item on the menu

    "Susan" <[email protected]> wrote in message
    news:[email protected]..
    > x-no-archive: yes
    >
    > Finally got around to buying and trying this food, typically found in the
    > hispanic foods produce area of stores. It looks like this:
    > http://www.picsearch.com/pictures/pl...l/chayote.html
    >
    > And the nutrient info is very favorable:
    >
    > http://caloriecount.about.com/calori...e-fruit-i11149
    >
    > I read a bunch about it and wore gloves to peel it. The peel was thinner
    > and more delicate than I expected, next time I'll just leave it on. Many
    > people report a severe peeling and redness reaction to handling the raw
    > peel/fruit, hence the gloves but cooked there's no reaction.
    >
    > I brushed the sides with olive oil and grilled it til browning but still
    > juicy. It was really delicious, so were the pieces I had cold with
    > breakfast. A little salt after cooking was all I added.
    >
    > Will definitely be using this much more often. I've read that simple
    > saute works well with it, too.
    >
    > Susan




    Is it sweet? I've never tried it, but I don't like sweet squash, but if not
    sweet will try it.

    Cheri


  5. #5
    Cheri Guest

    Default Re: Great new (to me) vegetable item on the menu

    "Colt T" <[email protected]> wrote in message
    news:[email protected]..
    > Other than tacos I make I'll leave the Hispanic food for others, I doubt
    > I'd like real Mexican tacos. I doubt I'd like most real Italian food
    > too.
    >



    I love real Mexican tacos, made with shredded beef or shredded chicken. I
    had many in Tijuana and they were great. Plus when we were first married dh
    worked at an authentic Mexican restaurant and I got those yummy tacos often.
    Pretty much spoiled me for the rest.

    Cheri


  6. #6
    Susan Guest

    Default Re: Great new (to me) vegetable item on the menu

    x-no-archive: yes

    On 8/20/2012 12:51 PM, Cheri wrote:

    > Is it sweet? I've never tried it, but I don't like sweet squash, but if
    > not sweet will try it.
    >


    It has a higher water content, like summer squash. Not sweet so much as
    mild and pleasant, but these data show some sugar content:
    http://ndb.nal.usda.gov/ndb/foods/show/2986 Closest thing to it I can
    think of is celery root.

    I just love it.

    Susan

  7. #7
    basilisk Guest

    Default Re: Great new (to me) vegetable item on the menu

    On Mon, 20 Aug 2012 12:17:49 -0400, Susan wrote:

    > x-no-archive: yes
    >
    >
    > Oooh, cheddar vegetable chowder and creamed chayote soup look goooooood.
    >
    > http://www.lowcarbluxury.com/newslet...-no01-pg6.html
    >
    > Susan


    Thanks,

    I like all the summer squashes, this looks promising, low enough carb to
    match my diet.

    basilisk

  8. #8
    Susan Guest

    Default Re: Great new (to me) vegetable item on the menu

    x-no-archive: yes

    On 8/20/2012 12:39 PM, Colt T wrote:
    > Other than tacos I make I'll leave the Hispanic food for others, I doubt
    > I'd like real Mexican tacos. I doubt I'd like most real Italian food
    > too.
    >


    It's a vegetable. I put olive oil and salt on it and grilled.

    Can't possibly be too ethnic. Very mild flavor.

    Susan

  9. #9
    Julie Bove Guest

    Default Re: Great new (to me) vegetable item on the menu

    Susan wrote:
    > x-no-archive: yes
    >
    > Finally got around to buying and trying this food, typically found in
    > the hispanic foods produce area of stores. It looks like this:
    > http://www.picsearch.com/pictures/pl...l/chayote.html
    >
    >
    > And the nutrient info is very favorable:
    >
    > http://caloriecount.about.com/calori...e-fruit-i11149
    >
    > I read a bunch about it and wore gloves to peel it. The peel was
    > thinner and more delicate than I expected, next time I'll just leave
    > it on. Many people report a severe peeling and redness reaction to
    > handling the raw peel/fruit, hence the gloves but cooked there's no
    > reaction.
    > I brushed the sides with olive oil and grilled it til browning but
    > still juicy. It was really delicious, so were the pieces I had cold
    > with breakfast. A little salt after cooking was all I added.
    >
    > Will definitely be using this much more often. I've read that simple
    > saute works well with it, too.
    >
    > Susan


    I've bought it a few times but did it like Ozgirl mentioned. I made it like
    an apple pie filling with cinnamon and a little artificial sweetener.



  10. #10
    Julie Bove Guest

    Default Re: Great new (to me) vegetable item on the menu

    Colt T wrote:
    > Other than tacos I make I'll leave the Hispanic food for others, I
    > doubt I'd like real Mexican tacos. I doubt I'd like most real Italian
    > food too.


    If by real tacos you mean street tacos, they are the best! Of course there
    is a great deal of variation as to what you can put in there. The best I've
    ever had was some beef that was like pot roast. Or seasoned ground beef
    with pico de gallo.

    I do not like all Italian food by a long shot. Fish and seafood is very
    common in Italy. And I have an extreme dislike for the Easter pie that my
    inlaws make. It is not a dessert, but a combination of eggs, meats and
    cheeses. They don't use a crust on theirs but most families do. It's just
    far too rich for me. I could eat pasta fagioli ever day though. That's a
    bean and pasta soup.

    I am a very picky eater but I think it just about every ethicity of food I
    can find one dish that I like. I don't like most Indian food because of the
    seasoning but I do like naan. I don't like the seasoning of most Japanese
    food but I do like the plain rice.



  11. #11
    Julie Bove Guest

    Default Re: Great new (to me) vegetable item on the menu

    Cheri wrote:
    > "Colt T" <[email protected]> wrote in message
    > news:[email protected]..
    >> Other than tacos I make I'll leave the Hispanic food for others, I
    >> doubt I'd like real Mexican tacos. I doubt I'd like most real
    >> Italian food too.
    >>

    >
    >
    > I love real Mexican tacos, made with shredded beef or shredded
    > chicken. I had many in Tijuana and they were great. Plus when we were
    > first married dh worked at an authentic Mexican restaurant and I got
    > those yummy tacos often. Pretty much spoiled me for the rest.


    I like what passes for a taco at most places. The crisp shell with the
    meat, shredded lettuce and tomato. Cheese would normally be in there too
    but I can't eat it. However... I do not consider that to be a real taco at
    all. I do like the real tacos with the double tortillas. There is a little
    place that used to be a Taco Bell that sells authentic Mexican food. They
    also own a bunch of taco trucks all over the place. The tacos are very
    small but they are very good. They do not normally put cheese on them.
    Just the meat of your choice (and there are many choices) and some pico de
    gallo. They also have a little station with all sorts of pickled vegetables
    and condiments for you to add if you wish.



  12. #12
    Julie Bove Guest

    Default Re: Great new (to me) vegetable item on the menu

    Susan wrote:
    > x-no-archive: yes
    >
    > On 8/20/2012 12:39 PM, Colt T wrote:
    >> Other than tacos I make I'll leave the Hispanic food for others, I
    >> doubt I'd like real Mexican tacos. I doubt I'd like most real
    >> Italian food too.
    >>

    >
    > It's a vegetable. I put olive oil and salt on it and grilled.
    >
    > Can't possibly be too ethnic. Very mild flavor.


    I found that it had really no flavor at all. Takes on the flavor of what
    you season it with. And they were super cheap in NY. Odd that I could find
    them very easily there. I don't see too many of them here but I haven't
    looked. Waldbaums always had a huge box of them on the floor.



  13. #13
    Julie Bove Guest

    Default Re: Great new (to me) vegetable item on the menu

    Cheri wrote:
    > "Susan" <[email protected]> wrote in message
    > news:[email protected]..
    >> x-no-archive: yes
    >>
    >> Finally got around to buying and trying this food, typically found
    >> in the hispanic foods produce area of stores. It looks like this:
    >> http://www.picsearch.com/pictures/pl...l/chayote.html
    >>
    >> And the nutrient info is very favorable:
    >>
    >> http://caloriecount.about.com/calori...e-fruit-i11149
    >>
    >> I read a bunch about it and wore gloves to peel it. The peel was
    >> thinner and more delicate than I expected, next time I'll just leave
    >> it on. Many people report a severe peeling and redness reaction to
    >> handling the raw peel/fruit, hence the gloves but cooked there's no
    >> reaction. I brushed the sides with olive oil and grilled it til browning
    >> but
    >> still juicy. It was really delicious, so were the pieces I had cold
    >> with breakfast. A little salt after cooking was all I added.
    >>
    >> Will definitely be using this much more often. I've read that simple
    >> saute works well with it, too.
    >>
    >> Susan

    >
    >
    >
    > Is it sweet? I've never tried it, but I don't like sweet squash, but
    > if not sweet will try it.


    I did not think that in and of itself it tasted like anything. Certainly
    not like squash which I generally dislike. I made them like Ozgirl said to
    do. Like an apple pie filling. I added cinnamon and sweetener. Tasted
    just like apple pie filling and looked like apple slices as well. In fact I
    put the dish on the table for Thanksgiving and didn't say what it was.
    People were happily eating it, thinking it was apples until I said what it
    was. Then they stopped eating it. That's my family for ya. Not very
    adventerous eaters at all. But I tried.



  14. #14
    Janet Wilder Guest

    Default Re: Great new (to me) vegetable item on the menu

    On 8/20/2012 11:53 AM, Cheri wrote:
    > "Colt T" <[email protected]> wrote in message
    > news:[email protected]..
    >> Other than tacos I make I'll leave the Hispanic food for others, I doubt
    >> I'd like real Mexican tacos. I doubt I'd like most real Italian food
    >> too.
    >>

    >
    >
    > I love real Mexican tacos, made with shredded beef or shredded chicken.
    > I had many in Tijuana and they were great. Plus when we were first
    > married dh worked at an authentic Mexican restaurant and I got those
    > yummy tacos often. Pretty much spoiled me for the rest.
    >
    > Cheri



    We do tacos and enchilladas using Mission Carb Balance whole wheat
    tortillas. They have a net carb count of 5.

    I have little baking dishes that will make a soft tortilla into a hard
    shell. I use the Mission Carb Balance tortillas and make these shells
    for taco salads.
    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  15. #15
    Cheri Guest

    Default Re: Great new (to me) vegetable item on the menu

    "Janet Wilder" <[email protected]> wrote in message
    news:5032e47e$0$45074$c3e8da3$[email protected] eb.com...
    > On 8/20/2012 11:53 AM, Cheri wrote:
    >> "Colt T" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> Other than tacos I make I'll leave the Hispanic food for others, I doubt
    >>> I'd like real Mexican tacos. I doubt I'd like most real Italian food
    >>> too.
    >>>

    >>
    >>
    >> I love real Mexican tacos, made with shredded beef or shredded chicken.
    >> I had many in Tijuana and they were great. Plus when we were first
    >> married dh worked at an authentic Mexican restaurant and I got those
    >> yummy tacos often. Pretty much spoiled me for the rest.
    >>
    >> Cheri

    >
    >
    > We do tacos and enchilladas using Mission Carb Balance whole wheat
    > tortillas. They have a net carb count of 5.
    >
    > I have little baking dishes that will make a soft tortilla into a hard
    > shell. I use the Mission Carb Balance tortillas and make these shells for
    > taco salads.
    > --
    > Janet Wilder
    > Way-the-heck-south Texas
    > Spelling doesn't count. Cooking does.




    Yes, I use the Mission Carb Balance too. I really like them for taco salads
    too.

    Cheri


  16. #16
    Susan Guest

    Default Re: Great new (to me) vegetable item on the menu

    x-no-archive: yes

    On 8/20/2012 10:22 PM, Cheri wrote:

    > Yes, I use the Mission Carb Balance too. I really like them for taco
    > salads too.


    I use Joseph's tortillas... last I looked, Mission had hydrogenated
    fats, but maybe they're reformulated now?

    Susan


  17. #17
    Cheri Guest

    Default Re: Great new (to me) vegetable item on the menu

    "Susan" <[email protected]> wrote in message
    news:[email protected]..
    > x-no-archive: yes
    >
    > On 8/20/2012 10:22 PM, Cheri wrote:
    >
    >> Yes, I use the Mission Carb Balance too. I really like them for taco
    >> salads too.

    >
    > I use Joseph's tortillas... last I looked, Mission had hydrogenated fats,
    > but maybe they're reformulated now?
    >
    > Susan



    I just looked in the fridge and I have La Tortilla Factory Low Carb Wheat
    this time, it says saturated fat, Og. Polyunsaturated fat, 1g.
    Monounsaturated fat, 1.5g.

    Cheri


  18. #18
    Colt T Guest

    Default Re: Great new (to me) vegetable item on the menu

    I'll make tacos next Tue, cook the ground chuck, pour the grease off,
    add the taco seasoning with a little water, heat the shells, put 1/2
    slice of singles cheese per taco with medium salsa on top, no lettuce. I
    usually get Taco Bell jar medium salsa but Chi Chi medium jar salsa is
    ok too.


  19. #19
    Colt T Guest

    Default Re: Great new (to me) vegetable item on the menu

    I would like to try Victoria? salsa verde on tacos.


  20. #20
    Susan Guest

    Default Re: Great new (to me) vegetable item on the menu

    x-no-archive: yes

    On 8/21/2012 2:44 PM, Cheri wrote:

    > I just looked in the fridge and I have La Tortilla Factory Low Carb
    > Wheat this time, it says saturated fat, Og. Polyunsaturated fat, 1g.
    > Monounsaturated fat, 1.5g.


    I haven't looked in a long time, I buy Joseph's flax, oat bran and ww,
    tortillas. Maybe it was La Tortilla Factory? I know I always used to
    put the Mission right back down after reading the label.

    Susan

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