New favorite vegetable! New favorite vegetable! Have you ever tried chayote squash? Not really a SQUASH, per say, as you can eat it raw or cooked. Raw, it tastes a bit like jicima. Cooked, it takes on the flavor of whatever it was cooked with. Remains in form like a potato.
Maybe it's just that I like cheap food and I can find this once in a while in the cheap almost-ready-to-go-bad bin at my local Smith's grocery. Cheap as in three squash for a dollar. (LOVE IT!!!) Anyway, here is the recipe for some delicioso soup!
2 qt beef stock
2 c carrots, sliced
1 lb chayote squash, 3/4" cubes
1/2 lb new potatoes, peeled, 3/4" cubes
5 sprigs fresh mint
1 c small pasta (shells, stars, macaroni)
ground black pepper to taste
Meatballs
2 T coconut oil
1/4 c finely chopped onion
1/2 t garlic, minced
1/2 lb lean ground beef
1 large egg, lightly beaten
1/4 c tomato, finely chopped
1 T fresh mint, minced
1 t ground cumin
1/2 t salt
1/4 c fresh bread crumbs
1 qt beef stock for cooking in
Heat coconut oil in a small skillet over md-hi heat. Add onion and
saute till soft, about 5 minutes. Add garlic and saute one min longer.
Transfer to a bowl and stir in remaining meatball ingredients. Working
with about one tsp of mix at a time, roll between palms to form balls.
Place on a plate, cover loosely, and refrigerate for about 20 min
before cooking.
In a saucepan, bring 1 qt of stock to a boil over md-hi heat. Add as
many meatballs at a time as will fit comfortably in the pan and cook,
skimming off foam as necessary until done, about 5 minutes.Remove
meatballs with slotted spoon and set aside; cook the remaining balls
the same way, strain and reserve cooking liquid for another use.
In a soup pot or large saucepan, combine 2 qts stock, veggies, and
mint. Bring to a boil over md-hi heat and simmer, uncovered till
veggies are tender, about 25 min.
Meanwhile, cook pasta in large pot of boiling water till al dente.
Drain and set aside. About 5 min before veggies are done, add
meatballs and pasta to heat thoroughly. Season to taste with salt and
pepper. Serve.
Leftovers store 3 days in refrigerator, tightly covered.
--my making it into a one pot meal- put all 3 qts beef stock in, and
starting at about 10-15 min before the end of the cooking time, start
adding meatballs to cook with veggies. Add pasta also, cook till done.
Much simpler.
-- Virgin Coconut Oil, 2nd Ed.
