Thread: 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

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.

"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

"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

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

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

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

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.

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.

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.

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.

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.

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.

"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

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

"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

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.

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

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