I remember when at a very young age my father, Elías, would wake up Sunday mornings with something in mind for breakfast, Huevos a la Mexicana, Huevos con Papas en Salsa Verde, or French Toast. I also remember when he planned for a special meal to share with friends and family, Cochinta, Ceviche, Pescado Tikin Xic, Lasagna Roquefort, Fetuchinni en Salsa de Tres Quesos and much more. Once he made up the menu in his head he would call my mother, my sister and I to help him cook. He would, “direct the orchestra”, as he loved to call his cooking moments; while he moved his finger up and down like following the rhythm, he would begin, “Margarita get me a good size clay pot, Magos cut those carrots julienne, and Laisa cut the potatoes in little cubes…”. Those Sundays developed my joy for food and cooking. Actually many of the conversations between my father and I were around food. This blog will share my Father’s recipes, some family recipes and recipes that I have recreated. Since I moved to the United States, I found the need to adapt my family recipes to products accessible to me. In time, more and more products are available in stores; however, my recipes will include those products that I like and use, as well as the products that you may use to substitute. I will post a recipe every Friday, maybe you will decide to have a cooking Sunday just like the ones I enjoyed while I grew up with my family. Dedicated to my Father (Elías Garrido Jakez 1946-2010)

Saturday, September 10, 2011

Chayotes con Queso
Chayotes with Cheese
From Margarita’s Kitchen

Calories: About 200 cal.
Serves:  6 portions
Note: Chayote is a pear shaped squash, originally from Mesoamerica. It is a popular Mexican, healthy, vegetable; versatile because it is sweet, has a nice texture, contains a lot of water and it is great in many Mexican recipes. Serve before your main dish or use it to garnish a broiled chicken, or beef steak.

You will need
4          Chayotes
1/4      Garlic clove finely cut
1/2      Onion cut in strings
            Cotija cheese (sub: Feta or Parmesan Cheese)
            A pinch of brown sugar
            Butter (Pam)
            Salt and Pepper

Preparation
1)          Cut the chayotes in ½-inch cubes. In a medium saucepan put the onions with butter or pam until they’re translucent but not carmelized, add the garlic, the chayotes, the sugar, salt, and pepper. Leave it there and cover at a low temperature. About 8 minutes after, when the chayotes are still crunchy, add the cheese. Cover for a minute and serve.


NOTE: The ingredients that are Mexican products can be found in a local Mexican store, or some stores have a Mexican products aisle.

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