- 2 chayote squash, peeled and cut into 1/2-inch cubes
- 1/4 to 1/2 teaspoon smoked paprika (or Kashmiri chili powder if you can find it!)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt to taste
- 1 tablespoon coconut oil
- 1/2 cup onion, chopped
- 1 garlic clove, minced
You’re probably going to want a towel to protect your hand. Most of the chayote have spines, but some don’t and the spineless chayotes have smooth surfaces. But the spiny ones can be prickly so use a towel to handle them. The recipe below is adapted from a recipe by Swathi from www.zestysouthindiankitchen.com which she recommends as a side or even as a taco filling.
In a 12-inch cast iron pan over medium heat, melt the coconut oil and sauté the onion and garlic until softened, about 4-5 minutes. Add the cubed chayote squash, salt, turmeric, cumin, and smoked paprika, and cook until the chayote squash is cooked through well, about 8 to 10 minutes. Add salt and pepper to adjust to taste and take off the heat. Delicious on top of a bowl of rice or with warmed flatbread. Serves 4.
- 2 onions, chopped
- 2 garlic cloves, chopped
- 2 tsp cumin, ground
- 2 tbsp dry oregano, toasted
- 2 tbsp chili powder
- 2 lb hard squash, peeled and diced
- 8 oz mushrooms, cut into bite-sized pieces
- 1 head cauliflower, cut into florets
- 3 tbsp sesame seeds, toasted
- small handful of almonds, toasted
- 2 lb tomatoes, crushed or pureed
- 1 cup frozen peas
- small handful cilantro, chopped
From Chef Jonathan Miller
Heat some olive oil in a large saucepan or soup pot. Add the onions and sauté until they have softened, about 8-10 minutes. Add the garlic, cumin, oregano, and the chili powder and cook another couple minutes. Add the squash, mushrooms, some salt, and 3 cups of water or vegetable stock. Bring to a boil, cover, lower heat and simmer slowly until the squash is tender, about 20 minutes. Stir regularly so the mixture doesn’t char on the bottom of the pot. Run almonds and sesame seeds in a food processor for a few seconds to finely chop them, then add to the stew with the cauliflower and tomatoes. Cook until the cauliflower is done to your liking, at least another 7 minutes. Add peas and cilantro, taste for seasoning, adding more salt or chili powder if you like, and serve warm.
- 1 Tablespoon peanut or vegetable oil
- 2 cups sweet pepper strips, onion slices, or a combination of the two
- 1 lb boneless skinless chicken breasts, cut into 1/2-inch chunks
- 1 cup halved walnuts, whole cashews, or other nuts
- 3 Tablespoons hoisin sauce
Adapted from The Minimalist Cooks at Home by Mark Bittman
Heat oil in a large nonstick skillet and heat on high for one minute. Add the veggies in a single layer and cook, undisturbed, until they begin to char a little on the bottom, about one minute. Stir and cook one minute more.
Add the chicken and stir once or twice. Cook one minute until the bottom begins to char. Cook and stir another minute or two, then check a chicken piece to make sure it’s done. Lower heat to medium.
Stir in the nuts and the hoisin sauce. Cook about 15 seconds then add 2 tablespoons water. Cook, stirring, until it’s bubbly and glazes all the chicken and veggies. Serve with rice.