Steamed Chayote With Red Onion And Lime

[Guest guest]

* Exported from MasterCook *

 

Steamed Chayote With Red Onion And Lime

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 265

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Side Dishes

Vegetables Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds chayote squash

1/2 cup diced red onion

3 tablespoons fresh lime juice

1 tablespoon chopped fresh oregano

OR 1/2 teaspoon dried oregano

Salt and pepper

 

SERVES 4

 

Appreciated by Latin American cooks and in Louisiana (where it's called

mirliton), chayote is a pale green, pear-shaped squash that tastes

something like a cross between zucchini and cucumber. It's easy to cook

and quite low in calories so you might want to try it if you never

have. This recipe gives you basic directions for steaming. On another

occasion, you could toss the steamed chayote with cooked corn kernels and

diced red pepper and serve it with brown rice, wild rice, or quinoa.

 

Cut about 1/4 inch off the narrow end of each chayote. Peel the chayote

with a vegetable peeler. Halve lengthwise. Using a teaspoon or a knife,

scoop out or cut out the pit in each half. Cut each half length- wise into

four slices, then cut crosswise into 1/2-inch pieces.

 

Put diced squash in a steamer set over boiling water. Cover and steam

until chayote is almost tender, about 15 minutes. Scatter onion over the

chayote. Cover and steam until chayote is tender when pierced, about 5

more minutes. Transfer to a serving bowl. Add lime juice, oregano, and

salt and pepper to taste. Toss gently.

 

TIP In New Orleans, cooks love to stuff chayote halves with savory

mixtures. Here's one idea: Halve and pit chayotes. Steam the halves until

just tender. Scoop out some of the flesh, leaving a shell to hold the

stuffing. Dice the flesh and add it to seasoned nonfat bread crumbs along

with cooked onions and red bell pepper. Stuff the shells and bake in a

moderate oven until hot throughout.

 

Serving size: 3/4 cup Calories: 42 Fat: 0.2 mg Cholesterol: 0 mg

Carbohydrate: 9.3 g Protein: 1.9 g Sodium: 6.7 mg (with no salt added)

 

- - - - - - - - - - - - - - - - - -