Zesty Lime Chili Chayote Squash

Chayote squash are apple green in colour and about the size and shape of a pear. They’re from the gourd family, along with melons & squash. Native to South America, they are popular around the world.  I discovered them in Vietnam where they’re called Su Su. The mild flavoured flesh is similar in texture to a raw apple, with a slightly starchier bite. They hold their shape well when sautéed, are good raw and are a nice addition to a stew, soup or salad. I like them raw, with a squeeze of lime and sprinkle of chili. Try this  recipe… I would recommend a half chayote per person for a good sized side dish. It’s nutritious and healthy; 1 good sized chayote has only 39 calories, 9 grams of carbohydrates, has 3.5 grams of fibre and a quarter of your day’s recommended Vitamin C intake. Yum!

Ingredients:

1 large chayote squash

1 small onion

1 small clove garlic

1 tsp Twisted Gourmet Zesty Lime & Chili Salt

1Tbsp neutral flavoured oil (safflower is my preference)

 

Method:

Slice onion thinly. Mince small garlic clove. Wash & halve chayote. Remove heart, half again lengthwise then cut into 1/2 inch slices.

In a wok, heat oil over medium heat and add onions. Let soften, then add garlic. Saute for a few minutes or until onions are becoming translucent. Add Zesty Lime & Chili salt, then chayote squash. Stir to coat squash in oil & salt.

Cook over medium heat for 15-25 minutes or until onions have begun to carmelize, squash is nicely browned at the edges & tender. Do not cook over higher heat or onions will fry and garlic will burn. This is a nice slow sauté, to get the lovely sweetness out of the onion & the squash.

Delicious as a side dish.

 

 

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Sweet Salty Ginger Roasted Butternut Squash

Ginger Sugar Butternut Squash

Ingredients

1 Butternut Squash

1 Tbsp vegetable oil (plus oil to brush pan)

1 Tbsp Twisted Gourmet Ginger Infused Sugar

1/2 tsp sea salt

1 tsp freshly ground black pepper

Method: Heat oven to 425

Wash & peel squash. Cut to remove neck from bulb then cut each piece in half lengthwise. Use a spoon to remove seeds & fibres from the bulb, then cut into long spears roughly equal in size.

Combine Ginger Sugar with pepper and salt. Line a baking sheet with foil, and brush lightly with oil. Place squash spears on foil lined pan; baste with oil & sprinkle generously with spice mixture.

Roast for 25-30 minutes, turning once at 15 minutes.

*If you’ve never cooked butternut squash before, give it a try. It’s got a lovely mild flavour (very different than frozen squash… much tastier). It’s easy to cook and stores well while you figure out what to do with it. If you’re unsure how to cut it, check out this handy video by Martha Stewart. 

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Southern Gentleman Lime Butter

This. Is. AMAZING. Try it on corn on the cob or use it as a steak butter (I love steak butter… it’s not bad for me, right?).

Ingredients:

1/4 cup room temperature butter (salted would be healthiest of course, but I love salted butter best…surprised?)

Freshly squeezed juice of 1/2 lime

1 Tbsp Twisted Gourmet Southern Gentleman spice blend (less, more, depending on your preference)

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Method:

Soften butter with a fork, add Southern Gentleman Spice Blend and continue to blend with the fork until seasoning is fully incorporated. Add the lemon juice a tsp or so at a time until you have achieved a lovely soft and blended consistency.

Slather on fresh summer corn, steamed green beans, a gorgeous grilled steak…. anywhere you really want a luscious burst of buttery goodness. I promise I won’t tell your doctor!

Looking for variety? Try this recipe using Twisted Gourmet Kickass Cowboy blend! Want some serious heat? Kick it up a notch with Cheechako Taco blend instead. So GOOD!!!

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Twisted Curry Roasted Cauliflower

Ingredients:

1 head cauliflower

1/4 cup safflower or canola oil

1-2 Tbsp Twisted Gourmet Twisted Curry seasoning

 

Method: Preheat oven to 375 degrees

Cut washed cauliflower into bite sized pieces.

In a large bowl, toss florets with oil & Twisted Curry seasoning ‘til well coated.

Line a baking sheet with foil, brush with oil. Bake cauliflower in single layer on foiled sheet at 375 degrees for 35-45 minutes or until tender, golden in colour & crisped at the edges.

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Crispy Skillet Potatoes

Good good good! Make this attractive and tasty potato dish for brunch, or as a side with dinner. Use your imagination, add in whatever appeals to you.

 

Preheat oven to 375

INGREDIENTS: (serves 2 as a side dish)

2 scrubbed medium red potatoes

2 tsp Twisted Gourmet Wild Yukon Sage & Cranberry Poultry Blend

butter (1/4 cup)

1 medium onion, chopped

1 stalk celery, chopped

 

METHOD:

Using a spiralizer, spiral cut potatoes into a bowl. Blot with paper towel to remove as much water as you can. (if you don’t have a spiralizer, grate the spuds and blot dry)

In an oven-proof saucepan, melt butter. Saute onion & celery until beginning to soften. Add seasoning blend and potato spirals. Saute all ingredients together for a few minutes, until potatoes have begun to cook and are well coated with butter and seasoning blend.

Place pan uncovered in oven. Allow to bake for 20-25 minutes or until potatoes are golden and crispy on the edges.

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Twisted 7 Maple Roasted Butternut Squash

7 spice maple roasted squash

7 spice roasted maple butternut squash

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