Cooking & Baking
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(22,791 posts)Galileo126
(2,016 posts)I'll probably cook then El Pollo Loco style (pineapple-lime marinade) on the grill.
Rice and beans on the side.
cbayer
(146,218 posts)My chicken in yellow mole was very work intensive but worth every second.
Chayote is really good. It's got the texture of pineapple when cooked and the taste of a white potato with a little sweetness.
pinto
(106,886 posts)Probably a tuna, mixed greens, bell pepper, onion, garlic and crouton toss.
maddezmom
(135,060 posts)I am skipping the fries for a large chopped salad, T-man is skipping all veggies and Maddie is having peas, steak fries, with cucumber and carrots as an appetizer.
greatauntoftriplets
(175,763 posts)Probably some fruit later.
maddezmom
(135,060 posts)Where did you go and what did you have? I know I am nosy.
greatauntoftriplets
(175,763 posts)It's an Irish bar with a New Orleans Creole restaurant. I had a patty melt -- they also have bar-type food.
NJCher
(35,788 posts)sounds interesting, cbayer. Do you happen to know if chayote is a starch?
I have to work tonight.
How I wish I could just watch TV and enjoy good food on this cold night here in the northeast. And go to bed early, too.
So it's quick, fast, and delicious for me: BBQ pork on onion roll, french fries. Not even a glass of wine because of work.
Cher
cbayer
(146,218 posts)Just went to do some research on it and found out it is also called mirliton, something I have had many times in New Orleans (but never cooked myself).
Here is what I found out about it's nutritional content:
Nutritional value per 100 g (3.5 oz)
Energy 80 kJ (19 kcal)
Carbohydrates 4.51 g
- Sugars 1.66 g
- Dietary fiber 1.7 g
Fat 0.13 g
Protein 0.82 g
Would that make it a starch?
Warpy
(111,405 posts)Chayote and other squashes are vegetables, not classed as carbohydrate. They're mostly water and the carbs are complex carbs.
High sugar vegetables are some of the root veggies: onion, parsnip, carrot, beet.
The amount of simple sugar in squashes is negligible.
Warpy
(111,405 posts)Add rice flour and cook for a minute or two, deglaze pan with a little dry sherry, add hot chicken stock until the mushroom sauce is about the consistency of light cream, add chicken breast tenders, cover and cook on very low heat for half an hour.
Finish the sauce and chicken with heavy cream, serve over rice with sides. Tonight it's steamed mixed veg I found languishing when I defrosted the mini freezer last week.
That's 15 minutes to find and prep ingredients and half an hour to cook all of it.
hobbit709
(41,694 posts)bif
(22,791 posts)It was awesome!
Lugnut
(9,791 posts)I had a huge head of cauliflower and a big bag of shredded cheddar. It was so good I had two bowls.