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How To make Chayote & Corn Stuffed Chilies with Red Sauce
10 lg Fresh long green chilies
FILLING:
1 tb Vegetable oil
2 Garlic cloves; minced
1/2 Onion; finely diced
1 lg Chayote squash
seeded, finely diced 1 c Corn kernels
1/2 ts Salt
1/2 ts Ground red chili pepper
Black pepper, to taste 2 tb Lemon juice
1/2 c Coarse breadcrumbs
1 tb Nutritional yeast (optional)
:
BATTER----------------------------------- 1 c Cornmeal
2/3 c All-purpose flour
1 ts Baking powder
3/4 ts Salt
1 1/4 c Water
Vegetable oil; for frying RED SAUCE:
1 c Tomato sauce
2 Garlic cloves
1/2 Onion
1 1/2 c Water
1 tb Ground red chili pepper
1/2 ts Salt (or to taste)
1/4 ts Cinnamon
1/4 ts Ground cumin
Roast chili peppers according to your favorite method. (I don't have a gas stove or other type of open flame, so I heat the oven to the hottest temperature, then bake the peppers on a heavy-duty baking sheet, turning if necessary to char all sides. The roasted peppers are placed in a bowl, covered, then allowed to steam a few minutes to help facilitate removal of the peels.) Carefully remove peels from roasted peppers, leaving stems attached. Remove seeds by cutting a slit along one side of each pepper and gently scraping and rinsing out seeds and attached membranes. Pat dry and set aside. FILLING: In a heavy skillet, heat oil on medium-high. Add garlic, onion and chayote; cook until onion is translucent and mixture begins to brown, stirring frequently. Remove pan from heat and add corn, chili pepper, salt, black pepper, and lemon juice, stirring to combine well. Gently mix in breadcrumbs and nutritional yeast. On a flat surface, open up one pepper at a time and spread about 3 tablespoons of the filling mixture down the center of each. Carefully roll sides of pepper around filling to enclose, pressing firmly to shape. (Chilies may be prepared ahead of time to this point, covered, and refrigerated up to 24 hours.) BATTER: In a pie plate or shallow dish, stir together cornmeal, flour, baking powder and salt. Gradually mix in water to form a batter of medium consistency. Heat 1-1/2 inches of oil in a large skillet over medium heat. Lightly roll each stuffed chili pepper in flour. Carefully coat each pepper with batter, as evenly as possible, using stem to help drag chili through mixture, and a spoon to spread batter over top of chili if necessary. Fry chilies in hot oil, two at a time, until lightly browned, turning once. It should take about 3 to 4 minutes per side. Remove and drain on absorbent paper. (The temperature and freshness of the oil is important. If conditions are right, each chili will absorb LESS than 1 tablespoon of oil.) (If chilies must be prepared in advance, reheat just before serving by placing them on a baking sheet in a preheated 350 F. oven until hot and crisp.) RED SAUCE: In a food processor or blender, puree garlic and onion with tomato sauce. Transfer to a saucepan and add water, ground red chili pepper, salt, cinnamon and cumin. Cook sauce over medium heat for 30 minutes, stirring frequently to prevent scorching. TO SERVE: Spoon a little sauce onto each plate, spreading it around in a spiral fashion with the back of the spoon to form a large circle. Place a chili onto circle of sauce, drizzling a bit of additional sauce over top if desired, and garnish with a few slices of avocado and/or some finely minced cilantro leaves. A black bean salad and slices of cooling fresh melon and/or tropical fruits would be nice accompaniments.
How To make Chayote & Corn Stuffed Chilies with Red Sauce's Videos
[0010] Chayote?!
Ingredients: Ground Meat, Chayote, Tapioca Starch (corn starch ok), Some herbs (green onion, peppers, whatever)
What is it?
Chiles Rellenos
Hey Friends! I hope you give this delicious and savory dish a try! It's not as complicated as it may look. It's a little time consuming but easy! Now with this cold weather, these are perfect and economical! They are also vegetarian! Yay! Don't forget to follow me on ig @shenanigans_jess
How to make Mexican Rice:
Ingredients -
6 Chile pasilla or poblano
2 cups of flour all-purpose
6 eggs
6 Roma tomatoes
4 serranos or Not
1/4 onion
2-5 garlic cloves
1 lb queso fresco
chicken bouillon to taste
1 Tbsp Oregano
6-8 toothpicks
oil for frying
Cucumber kimchi (Oi-sobagi: 오이소박이)
The recipe is here:
Cucumber kimchi (oi-sobagi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It's delicious and refreshing and it's a great kimchi to make when cucumbers are in season and you don't feel like waiting for your kimchi to ferment. You can eat this right away: they're cool, spicy, and crunchy. Cucumber kimchi is a good example of a kimchi that doesn't have to be fermented to be great.
It's been a very popular recipe on my website ever since I first posted it. However my original video used copyright-protected music ('A Message to You, Rudy' by The Specials), and the sound was recently removed by the copyright holder. Many people have been asking me to remake the video, so with cucumbers in season it's a good time to do it. Enjoy the updated video!
Ingredients:
2 pounds kirby cucumbers (9 or 10 cucumbers) or 4 4½ inch long small, thin cucumbers.
2 tablespoons salt
1 cup buchu (Asian chives), chopped into ½ inch pieces
4 garlic cloves, minced
1 medium carrot, cut into thin matchsticks (about 1 cup)
1 cup onion, sliced thinly
½ cup hot pepper flakes
3 tablespoons fish sauce
1 tablespoon sugar
¼ cup water
1 tablespoon sesame seeds
EASY & QUICK STIR-FRIED CABBAGE RECIPE #recipe #cooking #cabbage #chinesefood #vegetables
Tortas de chayote con queso capeadas │ Cheese stuffed chayotes│Sandy's International Recipes
El chayote posee diversos beneficios entre los que destacan su alto contenido en fibra, proteína, antioxidantes y vitaminas; su bajo nivel de calorías lo hace parte del menú de personas que llevan una dieta para combatir la obesidad. Ayuda a evitar la retención de líquidos, entre otros.
Se dice que es uno de los mejores aliados para el mantenimiento y cuidado del cabello, piel y uñas.
RECOMENDACIONES:
Puedes servir las tortitas acompañadas de un arroz integral para completar el menú con un buen aporte nutrimental.
En caso de no retirar los palillos antes de servir; indícale a los comensales tener cuidado al comer y tratar de retirarlos antes de iniciar el bocado.
Los pequeños cortes de chayote los puedes servir con queso, gratinados.
Les mando un fuerte abrazo, hasta el siguiente vídeo. Bendiciones.
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Hi, everyone!!
Thank you for watching my videos!!
The chayote has several benefits among which its high content in fiber, protein, antioxidants and vitamins stand out; its low level of calories makes it part of the menu of people who have a diet to combat obesity. It helps to avoid the retention of liquids, among others.
It is said to be one of the best allies for the maintenance and care of hair, skin and nails.
RECOMMENDATIONS:
You can serve the stuffed chayote accompanied by a brown rice to complete the menu with a good nutritional contribution.
In case you do not remove the chopsticks before serving; Tell you diners to be careful when eating and try to remove them before bite.
I send you a big hug, until the next video. Blessings.
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Garlic Zucchini Stir Fry in 10 Minutes!
Garlic Zucchini Stir Fry in 10 Minutes! Healthy, easy Vegetarian and vegan meals idea. This garlic zucchini stir fry is a quick and easy recipe for any day of the week, especially the busy weeks. This makes a perfect vegetable side dish for any meal. My personal favourite is to eat it with a bowl of freshly made steamed rice.
▶️ INGREDIENT LIST: (2 to 3 servings)
900g Zucchini (4 small or 3 medium zucchini - 930g without trimming)
2 - 3 Tablespoon cooking Oil
1 Tablespoon Garlic - roughly chopped (4 to 5 garlic cloves approx.)
Salt to taste (I have added 1 teaspoon pink Himalayan Salt)
1 Teaspoon Paprika
1/4 Teaspoon cayenne pepper (optional)
OPTIONAL - Lemon juice to taste - THIS IS OPTIONAL (I like the zucchini a bit sour so I have added 1 Tablespoon but you do you)
Parsley - finely chopped
▶️ METHOD:
Cut the zucchini into 1/2 inch disc and roughly chop the garlic. To a heated pan, add the oil and zucchini. Stir fry zucchini on medium-high to high heat until the zucchini starts to brown. Now heat level of every stove different so adjust the heat accordingly.
Once the zucchini starts to brown, reduce the heat to medium and add garlic, salt, paprika, cayenne pepper. Stir fry until the garlic zucchini and spices are nicely roasted and there is no moisture left in the pan. (keep in mind, when you add the salt the zucchini will release a lot of water. The key is to continue frying until the water is completely cooked out)
If at any point the pan gets too heated reduce heat, we don’t want to burn the spices.
The add the lemon juice (OPTIONAL) only if you prefer and cook it for another minute or so. Turn off the stove. Sprinkle with parsley and serve hot. Garlic Zucchini Stir Fry ready in minutes.
✅ ???? NOTE: LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT, OTHERWISE YOU DON'T HAVE TO ADD
This makes a perfect side dish for any meal. My personal favourite is to eat it with bowl of freshly made steamed rice.
▶️ IMPORTANT TIPS:
???? Cut the zucchini into 1/2 inch disc
???? While frying if at any point you notice that the pan is over heated, reduce the heat to prevent the ingredients from burning (the heat level of different stoves varies so adjust the heat accordingly)
???? Also keep in mind, when you add the salt the zucchini will release a lot of water. The key is to maintain the heat and continue frying until water is completely cooked out
???? After adding the lemon juice cook for another minute or so, to remove any excess moisture. Towards the end, if you notice that there is still some liquid in the pan, turn the heat to high and cook it out
✅ ???? LEMON JUICE IS OPTIONAL. ALL ONLY IF YOU LIKE IT OTHERWISE YOU DON'T HAVE TO ADD
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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▶️ Other Videos your may like:
Curry Spiced Roasted Vegetables (with Chickpeas):
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Easy Carrot Hummus Recipe:
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