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Old 09-23-2008, 06:20 PM   #121
hummingbird11
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I'm making this tonight!
(with grapeseed oil)

Quote:
Originally Posted by Goldenrod View Post
Here's the recipe:

(I haven't made it yet, so I can't vouch for how good [or bad] it is. I'm gonna make it this week, I think.)

Jicama Matchstick Fries

(From George Stella's Livin' Low Carb)

3 to 6 cups vegetable oil (more or less depending on pot size)
1 medium jicama, peeled
Salt
Onion powder
Garlic powder
Paprika

1. Place a deep, heavy pot over medium-high heat and fill with at least 1 inch veg oil. Heat the oil to 350 degrees (portable deep fryers are great for this, but if you don't have one, use a candy thermometer--just be careful!)

2. Very thinly slice the jicama, as you would a potato to make chips, then stack a few slices at a time and cut them all into matchstick-sized pieces.

3. Carefully place the chips into the hot oil (use a slotted spoon and wear oven mitts) and fry until very crispy (just a few minutes will do). Cook in batches as necssary. Remove and drain on paper towels.

4. Sprinkle liberally with equal amounts of salt, onion and garlic powders, and paprika, or to taste. Toss to coat well and serve immediately.

Helpful hint: Cut the jicama into medium-size chunks to make home fries in place of potatoes!

Yield:
4 servings
2.5g carbs/serving


Okay, it's me again -- this is probably easiest with a deep fryer, but it sounds like you can make it in a dutch oven, or any heavy pot, like the recipe says. If you make small batches, you probably don't need as much oil, either.
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Old 09-23-2008, 08:40 PM   #122
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i just made 4 batches of LindaSue's Fried "Apples" and froze them for vacation. I think they were the best ones I have made so far .
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Old 09-24-2008, 03:49 PM   #123
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Subscribing... I'd be interested in the questions about how to peel/how much to peel.
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Old 09-25-2008, 07:51 AM   #124
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I just peeled mine with a potato peeler, worked fine,
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Old 09-25-2008, 08:42 AM   #125
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Going to try an Indian Halvah (sweet milk pudding dessert) with chayotes instead carrots of. Might be good with half chayotes, half carrots, too.

They do make lovely fried apples, though! Am somewhat addicted to them.
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Old 09-25-2008, 09:18 AM   #126
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and they have a butt..
[COLOR="RoyalBlue"]Ha! That is exactly what DH says..."It looks like you bought a clenched butt!"[/COLOR]
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Old 09-25-2008, 09:54 AM   #127
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I made some potato salad with one of these. I liked it. Next time I will probably steam it as opposed to boiling it and let it cool at room temp, then add my mayo, bacon, eggs, onion, and celery. I think I like it better than the cauliflower one.
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Old 09-25-2008, 10:08 AM   #128
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This sounds yummy too - you could leave off the bread crumbs or toast and crumble up some low-carb bread -

Stuffed Chayote (Creole Style) Ingredients

8 md Chayote squash (about 6 to 8 1 tb Chopped fresh thyme
3 tb Safflower oil 1 Bay leaf; crumbled
3 tb Unsalted butter 3/4 lb Raw shrimp; peeled and
1 c Spanish onions; finely 1/2 lb Crab meat; (about 1 cup)
3/4 c Green onion with green;
1/2 c Unseasoned breadcrumbs;
1/2 c Red and/or green bell pepper
1/4 c Chopped celery
Freshly ground black pepper, salt
1 tb Minced garlic
Ground cayenne pepper
2 md Tomatoes; peel seed chop
3 tb Unsalted butter
1/4 c Chopped fresh parsley and thyme to taste

Instructions for Stuffed Chayote (Creole Style)

Known in some areas as vegetable pear or christophine, and as mirliton in Louisiana, delicate-tasting chayotes (Sechium edule) are superb when stuffed New Orleans Creole style. Theyre also wonderful sliced, steamed until crisp tender, and dressed, along with their edible single large seed, in a mustard vinaigrette. [PATh 12 Oc 96 mcRecipe] Cut off and discard stem end from each squash and slice the vegetable in half lengthwise. Remove seeds and use in another dish, if desired. If necessary, cut a thin slice off the rounded side of each half so it will sit level. Place halves on a steamer rack set over simmering water, cover, and steam until crisp-tender, about 20 minutes. Remove from steamer and let stand until cool enough to handle. Using a spoon, scoop out the flesh from each squash half into a bowl, leaving a shell about 1/4 inch thick; reserve.

STUFFING: Heat 3 tablespoons each oil and butter in a skillet over medium-high heat. Add the yellow and green onions, sweet pepper, and celery and saute until the vegetables are soft, about 5 minutes. Add the garlic and saute 1 minute. Stir in the tomatoes, reserved squash pulp, parsley, thyme, and bay leaf and continue to cook until all the vegetables are almost tender, about 5 minutes longer. Reduce the heat to medium-low, stir in the shrimp pieces, and cook until they turn bright pink. Stir in cooked crab and bread crumbs and season to taste with salt and black and cayenne peppers. Mound the stuffing mixture into the reserved squash halves. Dot the tops with butter and place in a greased baking dish. Bake until the tops are golden brown, about 25 minutes. Serve piping hot.
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Old 09-25-2008, 10:13 AM   #129
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After making the fruit crisps with chayote, I'm hooked on these things. I'm gonna try to make it in a casserole (more savory) rather than sweet next time and see what happens.

I'm glad I finally tried these things. Seems like the possibility is endless.

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Old 09-25-2008, 01:58 PM   #130
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I wish these little guys weren't so expensive..$1.88 a piece at SuperWallie. I'm thinking tonight I will chop one up and fry it with some onion for "hashbrowns" . We are "empty nesters", so one should do it with an omelette..
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Old 09-25-2008, 02:16 PM   #131
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Quote:
Originally Posted by jacksmixedtape View Post
Going to try an Indian Halvah (sweet milk pudding dessert) with chayotes instead carrots of. Might be good with half chayotes, half carrots, too.

They do make lovely fried apples, though! Am somewhat addicted to them.

Oh Lauren! PLEASE let us know when you try this! I adore Indian Halvah....well used to before LC days
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Old 09-25-2008, 02:20 PM   #132
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Has anyone ever grated a chayote and then cooked them like hashbrowns?
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Old 09-25-2008, 02:31 PM   #133
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Jeri: Barbo made some tater pancakes with chayotes..I followed her recipe and they were very good. However, they are very "wet" when grated and definitely need to be squeezed dry with the help of paper towels and a colander.

I think I will try to grate one tonight and dry it well, then cook it up with onions in some oil.
I might grate some cheddar on top of it (in the frying pan).
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Old 09-25-2008, 02:48 PM   #134
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Love potatoes...don't like cooked apples...probably not the perfect fruit for this low carber Darn!
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Old 09-25-2008, 02:58 PM   #135
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[COLOR="DarkOrchid"]Hi All -

Love Chayotes... I boil em up , fork tender with some sour cream and chives...Yumm..I also chunk up (after boiled ) and toss them with some Kielbasa and onions...My Mom chunks them up and tosses with O & V , S & P...This is good when they are cold....

Now I am hungry.......[/COLOR]
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Old 09-25-2008, 03:44 PM   #136
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Thanks Carolyn..........I think I will try it too!
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Old 09-25-2008, 05:53 PM   #137
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I will have to look for them at the 99Cents Only store before they close down here in Texas. Also, for those in TX, Fiesta food stores sell them cheaper than other grocery stores.
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Old 09-25-2008, 05:56 PM   #138
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I will have to look for the chayotes at the 99Cents Only store before they close down here in Texas. Also, for those in TX, Fiesta food stores sell them cheaper than other grocery stores.
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Old 09-25-2008, 05:58 PM   #139
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Sorry for the double post. I thought the first one didn't go.
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Old 09-25-2008, 06:21 PM   #140
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I tried the grated chayote-hash browns w/onion and cheddar cheese-omg!!! My husband and I gobbled it up and wanted more-next time I make it, I'm putting chives and bacon bits on top--yum!

Fiesta grocery store, here I come.
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Old 09-25-2008, 06:46 PM   #141
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I'd looked a couple of times at my WalMart and they didn't have them. But today, they did! I asked about the price and was told they were $1.18 each. I figured I'd go ahead and try them anyway. When I checked out, they rang up $1.18 per POUND, so the three I bought cost about $1.80. Works for me! I guess you should ask your WalMart produce manager about getting them. Can't wait to try making an apple crisp with them. YUM!
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Old 09-26-2008, 10:48 AM   #142
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Chayote Popscicles?????

I'm gonna try it.

A good friend sent me a recipe today for popscicles. It called for some Strawberries. I'm still shy from fruit on my low carb plan....and while the recipe calls for very few Strawberries...it's the rest of the container that I am worried about...LOL.

So, here I go to experiment again wiht the chayote.

I have used it with raspberry and blueberry SF Davinci syrup and it absorbs those flavors quite well. So....here I go again to experiment. Can't see why it wouldn't work....


I'm loving these chayotes...I went back and bought 8 more today...I wanna try the hashbrowns this weekend, the popscicles and of course...an apple or cherry crisp.....
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Old 09-26-2008, 10:55 AM   #143
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The hashbrowns were very good. I sauteed them in oil/butter, added some sea salt/pepper and some other seasonings and grated some cheddar on top. Very good..

I didn't grate them, but chopped them. They do exude quite a bit of liquid..(like a juicy apple).

I do have real apples from time to time, so I am going to save these for tater subs..
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Old 09-26-2008, 10:58 AM   #144
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Quote:
Originally Posted by CarolynF View Post
The hashbrowns were very good. I sauteed them in oil/butter, added some sea salt/pepper and some other seasonings and grated some cheddar on top. Very good..

I didn't grate them, but chopped them. They do exude quite a bit of liquid..(like a juicy apple).

I do have real apples from time to time, so I am going to save these for tater subs..
I wonder if you salt them and let them sit in a colander for a little while (like eggplant) if that would make a difference in the water content?
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Old 09-26-2008, 02:01 PM   #145
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Quote:
Originally Posted by DEEDLYNN View Post
I wonder if you salt them and let them sit in a colander for a little while (like eggplant) if that would make a difference in the water content?
Dee: I was thinking of that, too..I do think a lettuce spinner might be the trick if someone has alot of squash. I have a potato ricer that does a nice job of squeezing water out of the caulilfower.
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Old 09-26-2008, 04:31 PM   #146
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I'd looked a couple of times at my WalMart and they didn't have them. But today, they did! I asked about the price and was told they were $1.18 each. I figured I'd go ahead and try them anyway. When I checked out, they rang up $1.18 per POUND, so the three I bought cost about $1.80. Works for me! I guess you should ask your WalMart produce manager about getting them. Can't wait to try making an apple crisp with them. YUM!
That is a better price than here. I was at Walmart yesterday and they were $1.36 a pound.
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Old 09-27-2008, 12:39 PM   #147
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chayote hashbrowns...with canadian bacon, onion, cheddar and sour cream. OMG is all I have to say...
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Old 09-27-2008, 03:06 PM   #148
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That is a better price than here. I was at Walmart yesterday and they were $1.36 a pound.
DUH..Maybe mine was per pound..instead of apiece. I guess I had better read the signs..LOLOL

Dee: Nommie is right...

Who wants to try to "mash them"?
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Old 09-27-2008, 03:54 PM   #149
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also...salting and in colander works to pull the water.
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Old 09-27-2008, 07:37 PM   #150
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ok so can you eat them raw?

I love chicken waldorf salad, and I think this might be a good sub..
If I can find them I may even add them to my chicken soup!
OL -- Dana Carpender has a Chicken Waldorf Salad in 500 Low Carb Recipes (her first book.) She just uses 1/`4 apple in 2 servings, I think. It's not a lot, but just enough to give you a taste of apple, with celery, walnut, mayo and chicken.
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