Cheers to Chayote

Many of you have probably seen a strange green lump of a vegetable at market. You may feel the need the need to put googly eyes on it, but this is a normal compulsion as it is a hilarious idea. Chayote squash or Christophene is actually a very useful vegetable originating from Mexico that is easily incorporated into a variety of dishes and serves as a great substitute for zucchini in both savory dishes and baking.
Chayote is not only nutritious, but it is also very cheap and fairly easy to find on-island at any vegetable stand or farmer's market. Because not-rotten zucchini is sometimes difficult to find, chayote has become my new vegetable friend. I have used it successfully in a few recipes that call for zucchini and plan to try more. 
Preparing chayote is very easy as it does not even require peeling. Simply dice, slice or shred the chayote as you would zucchini. 

Chayote Bread 
Adapted from the Zucchini bread recipe at smittenkitchen.com

Yield: 2 loaves or approximately 24 muffins

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated chayote (about 2 chayote squashes)
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder

1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then chayote and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

Best Ever Turkey Meatloaf 

adapted from a recipe by Bobby Flay

Health Note: It is sometimes difficult, if even possible, to find lean ground turkey on Saipan. You may be able to find lean ground turkey around the holidays but otherwise only the all-fat-in kind is usually available at Costco. Beware, using this kind of turkey does not make this a low-fat meal, but it is still incredibly delicious. I have read that you can grind your own turkey using either a meat grinder, or just a simple food processor fitted with a steel blade. A few pulses is all it takes. Grinding your own meat would of course require buying an entire turkey unless you stumble upon boneless, skinless turkey breasts somewhere. If you try this method, please post your findings!

I really love this recipe. Feel free to throw in shredded carrot or mushrooms or whatever veg you have on hand. It is difficult to mess this one up!

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small chayote, finely diced
• 1 red bell pepper, finely diced
• 1 yellow bell pepper (could simply use another red bell), finely diced
• 5 cloves garlic, smashed to a paste with coarse salt
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper
• 1 large egg, lightly beaten
• 1 tablespoon finely chopped fresh thyme
• 1/4 cup chopped fresh parsley
• 1 1/2 pounds ground turkey (90 percent lean)
• 1 cup panko (coarse Japanese breadcrumbs)
• 1/2 cup freshly grated Romano or Parmesan cheese
• 3/4 cup ketchup
• 1/4 cup plus 2 tablespoons balsamic vinegar

Directions

Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.
Shopping Note: Fresh thyme has been available fairly regularly at Joeten Susupe.