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Old 09-28-2008, 12:47 PM   #151
DEEDLYNN
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another great use for chayote......saving some calories and carbs over the traditional recipe.

I made a chayote pumpkin pie this morning.

I took 3 chayotes and steamed them until fork tender. Then put them in the magic bullet to make them of applesauce consistency. (I didn't drain them and should have..will do next time and this forced me to alter my recipe a little.).

Then:

1/3 cup of pumpkin pie spice Davinci syrup
1 t. of vanilla extract (I used vanilla butter nut)
3 eggs
2 T of coconut flour (I had to add this because I didn't drain the squash)
cinnamon to taste


Mix all this together.

Then a crumb topping

1/2 c. of pecan meal (or nut meal of any kind or finely chopped nuts)
1 1/2 T of melted butter
3-4 packes of Splenda
1 capful of maple extract

Mix to a crumbled.

Scatter over top of the squash batter.

Back at 350 for 25 minutes.

This was really good. If you don't have DAVINCI SF Pumpkin Pie Syrup, I think it would work with the SF pancake syrup, or plain, probably even vanilla and then use pumpkin pie spice or nutmeg & cinnamon, etc. Doesn't seem that you could go wrong.

It was very very good.
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Old 09-28-2008, 02:34 PM   #152
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About how much chayote puree would you get from 3 chayotes? I'm trying to figure out the carb savings frome using pumpkin. By the way, souncs delicious. I am always interested in shaving carbs.
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Old 09-28-2008, 03:46 PM   #153
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As I figured it cup for cup it is about an 8 carb saving per cup.

Not sure how many cups are in 3...this was a off the top of my head recipe. LOL.
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Old 09-29-2008, 05:17 AM   #154
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Well, I would like to try it. I'll keep my eyes open for chayote.
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Old 09-29-2008, 06:00 AM   #155
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Old 09-29-2008, 07:14 AM   #156
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Quote:
Originally Posted by Soobee View Post
About how much chayote puree would you get from 3 chayotes? I'm trying to figure out the carb savings frome using pumpkin. By the way, souncs delicious. I am always interested in shaving carbs.
[COLOR="DarkSlateGray"]Hi SooBee...
The USDA data base lists Chayote (raw) as 5.95g carb per cup, minus 2.2 fiber which is 3.75g net carbs per cup.
[/COLOR]
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Old 09-29-2008, 08:21 AM   #157
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Thanks for the info, Larry. I think puree would be higher in carbs, because more would fit into a cup. But even doubling it, the chayote puree would be way less carbs than the pumpkin.
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Old 10-04-2008, 10:52 PM   #158
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I made some chayote apple chunks (just steamed them, covered, in a skillet for 10 minutes), and tossed 'em over peanut butter yogurt with a drizzle of raw honey. Definitely a good combo!

More pics and cooking instructions here.

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Old 10-05-2008, 09:25 AM   #159
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Lauren!

Ever since I saw this thread I have been on the hunt for this veggie and have not found it yet.

I'm going to check out a few Mexican grocery stores in hopes they might have them.
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Old 10-05-2008, 12:08 PM   #160
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My trick to getting all the liquid out

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?
I just made the "potato pancakes" and were they ever good ! What I did to remove most of the water was after shredding in the processor, I dump them in a clean dishtowel and squeeze squeeze, twisting the towel tight in a ball.That's how I get water out of spinach too. I put in fridge for awhile and any extra leftover water collected in bowl and just poured out.My mix wasnt wet at all.
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Old 10-05-2008, 12:18 PM   #161
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Can't wait to make some of these. I bought 2 yesterday and some of the apple flavored sticks! Yay!
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Old 10-05-2008, 12:31 PM   #162
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Mexican grocery stores

Quote:
Originally Posted by LCCupcake View Post
Lauren!

Ever since I saw this thread I have been on the hunt for this veggie and have not found it yet.

I'm going to check out a few Mexican grocery stores in hopes they might have them.


I'm in Charlotte NC and we have a chain called Compare Foods that caters to Mexicans and Latins.They have Cayotes this week 3/ $.99. Needless to say I'll be picking up a bunch.Also have a flea market that I may check out for them. I stopped by an Oriental market this week looking for Shirataki noodles, they said "HUH!". I'd like to find somewhere to get them without ordering them online. Any ideas?
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Old 10-05-2008, 02:06 PM   #163
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Success in my first chayote experience. I bought some a while ago and they have been hanging out in the fridge waiting for me to find the time and energy. I made a combo recipe of Lauren's and Linda Sue's fried apples. After cooking the squash as Lauren said, I cooled then sauteed in butter, cinnamon, lemon juice, some sweetener and about half a packet of the 4c apple juice mix. When it tasted right I put that over some full fat yogurt. Yumm! Really worth doing some experimenting with. Thank you Lauren, Linda Sue and everyone else for their input.
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Old 10-05-2008, 02:28 PM   #164
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My local Mexican grocery store had them for.....are you ready? For....4 for 99 cents this week!!!!! They were HUGE too! I bought 8 of them and have used 2 so far. How long do you think they will last?

Also, how do you know if they are "ripe" or not? Some were a darker green, than others. I just took a chance, but, there should be a stage where they are ripe, and better tasting.

Keep the recipes coming for these little gems! We're enjoying Linda Sue's Fried Apples soooooooooo much!!!
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Old 10-05-2008, 02:32 PM   #165
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I looked into growing my own (which I may try at some point) and it is my understanding they are harvested in the fall so the price should be getting better for everyone. I have no idea about the keeping qualities or ripeness issues. Hoping someone here does.
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Old 10-05-2008, 03:31 PM   #166
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Chayote Preserves......OMG....do you miss jelly???

I was experimenting again today because I wanted jelly. Checked out the SF jellies at the store. Still 5 carbs per serving....which for me...is too high.

So....

Here's the ingredients

1/2 c. chayote (steamed)
2-3 T. Any flavor SF Davinci syrup
3/4- 1 t. of guar gum.


Run the steamed chayote thru the magic bullet until applesauce like consistency.

Add all the syrup and 1/2 of the guar gum....run through again. Add the rest of the guar gum...run through again. (I'm always cautious with the guar gum).

Put in microwave and nuke at 1 minute intervals until it is the consistency of apple butter or pumpkin butter.

I put it on a floopsie....OMG...I thought I was having real fruit "butter" again. Pinch me!!!.

Dee
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Old 10-05-2008, 03:57 PM   #167
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Oh yum, thinking apple butter, I love it.
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Old 10-05-2008, 06:14 PM   #168
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In the South, we call these mirlitons. There are some excellent recipes using this vegetable. My favorite is mirlitons stuffed with shrimp and crabmeat. Unfortunately, the recipe calls for breadcrumbs, so that eliminates the low carb-ness of them.
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Old 10-05-2008, 06:29 PM   #169
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Going to make Lauren's new recipe 2nite!!
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Old 10-05-2008, 08:57 PM   #170
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Ok-I'm back, and it was EXCELLENT! lauren has done it again. It's been a really rough weekend. I needed a little comfort food.
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Old 10-06-2008, 05:58 AM   #171
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The endless possibilities

Yesterday...
I also made carmel apple fried apples with chayote.
Basically I took 2 chayotes and steamed them. Then, took the diced chayotes with 1T of coconut oil in a pan. 1/3 c. of SF Davinci carmel syrup and cinnamon to taste. sprinkled a little guar gum on it. It was wonderful.

BUTTTTTTTTTTTTT,
This morning, I made a hot cereal that was really good too.
Took 1/3 c. of flaxmeal. Added hot water and mixed well, heated some of the carmel apples and mixed.
Very good breakfast. I always loved oatmeal and really miss it. . But this was a great substitute and the answer to my

Gotta love the old chayote.

Dee
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Old 10-06-2008, 02:07 PM   #172
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Dee, you have inspired me. Tomorrow I go on the hunt for chayote.
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Old 10-09-2008, 10:18 AM   #173
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Bumping.....to keep this thread active - for people posting all things chayote here.

B
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Old 10-09-2008, 01:30 PM   #174
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Found chayote at my local Asian market. I made the apple slices. What a kick! They taste so much like apples. I used Totally Light 2 Go Drink mix for the apple flavoring. I believe you could fool anyone with this stuff. I'm going to experiment with applesauce, apple butter, and apple cake. Thanks, Dee.
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Old 10-09-2008, 07:14 PM   #175
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Ok, I read most of this thread and couldn't find the answer. Are these known by a different name? Cause
A. I can't find them anywhere and
B. They are not listed on the induction list as acceptable.
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Old 10-09-2008, 07:57 PM   #176
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Look at post #42 on page 2 - lots of names for this veggie!
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Old 10-09-2008, 08:02 PM   #177
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Im on board

Sounds good to me
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Old 10-10-2008, 11:14 AM   #178
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I wonder if they can be frozen for later use? Has anyone tried?
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Old 10-11-2008, 03:57 AM   #179
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I haven't tried, but I will for my next purchase. I am too busy eating the ones I got to freeze any. I'm thinking they would come out like cooked apples, but I'll check and see.
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Old 10-11-2008, 11:55 AM   #180
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I found these at walmart last night. I made LS fried apples then put an almond flour crust on it. O. M. G. It was delish and I am super stuffed right now. I only used 1/2 of one chayote. mmmmmmm delish
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