Red Cabbage ~ German Style

We were invited to an Oktoberfest Party and told to bring our favorite beverage, and a food item with a German flair.  I decided to make a batch of good old fashioned, sweet and sour red cabbage. It takes no time at all to put all the ingredients together. You just have to plan ahead for the cooking time.

Ingredients:

1 large head of red cabbage, shredded

2 apples, peeled and diced

1 small/medium red onion, diced

3 strips of cooked bacon, diced (optional)

½ cup raw sugar

½ cup apple cider vinegar

¼ cup water

2 tablespoons of butter

1 teaspoon of coarse ground sea salt

1 teaspoon of whole pepper corns, crushed

¼ teaspoon of whole caraway seeds (optional)

10 whole cloves

Directions:

Place all the ingredients in a slow cooker, set it to high temperature, and cook for 4 hours, stirring occasionally. (Note:  This can also be cooked on a stove top in a large pot on a low simmer for 1½ to 2 hours.)

Serves: 6

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Creamy Broccoli Cheddar Soup

I am always looking for new ways to get my husband John, to eat green vegetables. Since he loves bacon and cheese on everything, I came up with a soup recipe using his key ingredients and my green veggies. I found it to be very delicious and John said, "It's not bad." That statement alone I take as a compliment from him, and I will make this again soon.

Ingredients:
2 tablespoons butter
1 cup of scallions sliced about ¼ inch thick (green onions, or cebollines in Costa Rica)
1 cup of celery, diced
2 cloves of garlic, peeled and thinly sliced
1 head of broccoli, trim off the woody part of the stem, and chop the rest, with the florets into pieces
3 cups of chicken or vegetable broth
3 tablespoons butter, melted
3 tablespoons flour
2½ cups of milk
2 slices of bacon, cooked and diced
1 cup of grated cheddar cheese
½ teaspoon fresh ground black pepper

Directions:

Melt 2 tablespoons of butter in a medium sized stockpot on medium/low heat. Sauté the scallions and celery until tender, then add the garlic, and continue to sauté for about 2 minutes to cook the garlic. Be careful not to burn it. Add the broccoli and broth to the stockpot. Cover it and let it simmer for about 10 minutes.

Use a potato masher to mash the broccoli as fine as you like it. I like mine a little chunky, so this is a question of taste. You can also use an immersion blender at this stage to puree the broccoli.

In a small sauce pan, melt 3 tablespoons of butter and add the 3 tablespoons of flour. Cook the flour in the butter for at least 3-4 minutes, or the soup will have a floury taste. Now gradually add the 2½ cups of milk and stir constantly until the sauce is thick and bubbly. 

Add the sauce to the broccoli in the stockpot. Then add the black pepper, grated cheddar cheese, and the diced cooked bacon. Bring everything to a low simmer for about 5 minutes and it will be ready to serve.

¡Buen Provecho!

Serves: 6

Note: Substitute cauliflower, or spinach, for the broccoli and you'll have more delicious soup options.

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Sopa de Ayote estilo Caribe (Caribbean Calabaza Soup)

Many years ago I was served “Pumpkin Soup” while on vacation in Jamaica. I have never forgotten the wonderful party in my mouth with the incredible blend of sweet, savory, and spicy ingredients.

The Costa Rica climate is not suitable for the traditional pumpkin, but we do have many other type of squash. One of them is called Ayote, or Calabaza.  This squash is round like a pumpkin, but it has a dark green skin, or rind, with tinges of yellow when it is ripe, or as the Ticos say, “Sazon.”

Yesterday, for lunch, I oven roasted Ayote that I had tossed with olive oil salt, black pepper, and some red pepper flakes.  Since John has never been a vegetable kind of guy, we had a lot left over.  Today, I decided to make Caribbean Calabaza Soup with the leftovers.

INGREDIENTS

2 tablespoons olive oil
1 small onion, minced
3 cloves garlic, minced
3 cups cubed ayote, calabaza, pumpkin, or butternut squash
4 cups chicken or vegetable stock
¼ teaspoon of thyme
1 teaspoon fresh oregano
2 tablespoon chopped fresh cilantro
1 teaspoon coarse salt
2 tablespoons of tapa de dulce shavings (unrefined sugar cake), or dark brown sugar
1 cup coconut milk
1 minced chili pepper (to taste)
Natilla, or sour cream (optional)
Chopped chives (optional)

 INSTRUCTIONS

1. Remove the rind, or skin from the squash and remove all the seeds. Cut the squash into about 1-2 inch cubes.
2. Heat the oil in a 4-quart saucepan and add the squash, tossing to coat. Cook for 2 to 3 minutes, and then add the onion and garlic. Cover and sweat the vegetables for about 3 minutes. (Note: If you have left over roasted squash like I did, you just need to sauté the onions and garlic, then add the squash. No need to sweat the squash again)
3. Add the stock, thyme, oregano, cilantro, hot chili pepper and salt. Cover and simmer for 10 minutes, then remove the lid and simmer over low heat for 10 minutes more, or until the squash is tender.
4. Remove the pan from the stove and use a hand blender to puree all the ingredients.  If you don’t have a hand blender, remove the vegetables and herbs from the soup with a slotted spoon and place in a blender or food processor and puree until smooth.  Be careful to not fill the blender or food processor too full or the hot ingredients will expand and make a mess. Return everything to the soup pot, add the sugar and coconut milk, and mix well.
5. Simmer the soup for 5 minutes, or until reduced to a nice thick consistency. Serve hot, garnished with a dollop of sour cream and some chives.

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Zucchini Soup

This soup is so rich and creamy, you'll think it's full of cream.  

Ingredients:

4 tablespoons butter

1 medium onion, white or yellow, thinly sliced

8 to 9 cloves garlic, peeled & finely minced

1 kilo, or 2 pounds of zucchini, diced

4 cups salt-free chicken stock

¼ teaspoon ground turmeric

¼ teaspoon Chinese 5 spice

½ teaspoon fresh ground black pepper

¾ teaspoon salt

2 tablespoons fresh chopped basil

Directions:

Melt the butter in a heavy stock pot. Add the onions and cook on medium-low heat until the onions are translucent.  

Add the minced garlic and stir for 2-3 minutes, being careful to not brown the garlic.

When the onion and garlic are very soft, add the diced zucchini (Tip:  If the zucchini is very mature, peel the skin first so it doesn’t give a bitter taste to the soup) and cook everything medium-low heat until the zucchini is soft.

Remove the soup pot from the heat and add all the remaining ingredients, except the basil.  

Use an immersion blender to blend until everything until is creamy.  If you don’t have an immersion blender, you can use a conventional blender to blend everything in small batches and then return the soup to the stock pot.

Bring the soup back to a boil and then simmer on low heat for about 45 minutes.

Add the chopped basil and serve.

Yield:  About 1½ quarts

Note:  If you want to make this totally vegan, just substitute olive oil and vegetable broth for the butter and chicken stock.

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Gazpacho

I love a good Gazpacho!  I especially love it as a way for me to get my better half to eat some veggies.

Gazpacho is usually a tomato-based, vegetable soup, traditionally served cold, originating in the southern Spanish region of Andalucía. Gazpacho is widely consumed in Spanish cuisine.  Since it's so refreshing and served cold, it makes for a great meal in the warm summer months.

Here is my favorite way to make it...

Ingredients:

4 cloves Garlic, Minced

1 whole Red Onion, Diced

2 whole Large Cucumber, Diced

4 whole Medium Tomatoes, Diced

2 whole Large Sweet Red Peppers, Diced

1 whole Jalapeño Pepper, Seeded and Diced

1 whole Zucchini, Diced

2 ribs of Celery, Diced

1 liter of Tomato Juice

1/4 cup Extra Virgin Olive Oil

1/8 cup Red Wine Vinegar

1/8 cup Balsamic Vinegar

1 Tablespoon Honey

1/4 Teaspoon of Cumin

Salt to taste

Black Pepper to taste

Directions:

All of the ingredients should be finely diced and the garlic needs to be minced.  The Jalapeño Pepper should be seeded, finely diced and set aside.  Thoroughly mix the garlic, onion, cucumber, tomatoes, sweet peppers, zucchini and celery in a large bowl.  Place half of the mixture in the bowl of a food processor or in a blender and add all of the Jalapeño Pepper and half of the tomato juice.  Pulse until all ingredients are well blended well.  The mixture will have a festive colorful texture. 

Now pour the mixture back into the large bowl with the remaining vegetables, add the rest of the tomato juice, oil, vinegars, honey, cumin, salt and pepper.  Stir well to blend everything and check to see if it needs more salt or pepper.  Chill for a couple of hours because this soup is best when served very cold. 

When the soup is chilled, remove the soup from the refrigerator and stir.  Ladle soup into a bowl and garnish with your favorite toppings:  Sour cream, diced avocado, and fresh chopped cilantro or basil.  This soup makes a delicious meal in hot weather and it is especially yummy when served with garlic toast. 

Yield: About 10 cups

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Spicy Carrot Soup - Sopa de Zanahoria

I'm always coming up with new recipes using vegetable and spices to excite the taste buds. You'll find this quick and easy recipe very tasty! John, my wonderful husband that doesn't like vegetables, said I have to add this to the "Make it again" category. Wow, it's so exciting when I stumble upon ingredients that really please him! I hope you enjoy it as much as we do.

Ingredients:
1½ Tablespoon Butter
1 whole Onion, Diced
3 cloves of Garlic, Minced
4 cups Carrots, Diced
4–5 cups Chicken Broth (I make my own. If you use pre-packaged, low sodium is best)
2 teaspoons Cumin
½ teaspoons Coriander
1/8 teaspoon ground Nutmeg
1/8 teaspoons ground Cloves
1/8 teaspoon Cayenne Pepper
2 tablespoons Honey
1½ teaspoon Key Lime or Lemon Zest
1 tablespoon Key Lime or Lemon Juice (We can't get lemons in Costa Rica, so I always use the little limón criolla)
1 teaspoon Salt
1 teaspoon Pepper
¾ cups Sour Cream or Mild Cheese (grated)
3 Tablespoons chopped Cilantro or Chive (garnish)

Directions:
Melt the butter in a large pot over medium heat. Add the onions and sauté them until they are translucent. Add the garlic and sauté for a minute more. Add carrots and broth and bring everything to a boil. Lower the heat to a slow simmer and cook until the carrots are tender; about 20 minutes.

Remove the soup from heat and use an immersion blender or regular blender to blend soup until smooth. When using a regular blender, you may have to do it in small batches, because hot liquids will spill over the top of a full blender jar. Stir in all the spices, honey, key lime zest, juice, salt and pepper. Ladle soup into bowls and top with a dollop of sour cream or grated cheese. Sprinkle with a little cilantro or chive.

¡Buen Provecho!

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Canoas de Zucchini / Zucchini Canoes

There is a plentiful harvest of squash and tomatoes right now, so this is the perfect time to make refreshing Canoas de Zucchini!

Ingredients:
2 large zucchinis
2 cups of diced and seeded tomatoes
½ cup of roasted sweet/mild chili peppers diced
1 can of Palmito pieces (Hearts of Palm) diced into small pieces
½ cup of finely diced onion
3 tablespoons of FRESH chopped basil (Note: It must be fresh, or it just won't work. If you don't like basil, you can substitute culantro (cilantro.))
¾ cup of finely cubed, or coarse grated, mozzarella cheese
¼ cup Balsamic vinegar
¼ cup extra virgin olive oil
Salt & pepper to taste
Paprika

Directions:
Slice the zucchini lengthwise and scrape out the seeds with a spoon. Using a sharp knife, take of a thin slice from the rounded side so that the zucchini sits flat without rocking. Add salt and pepper to taste. Place in a microwave dish and cook on high for 3-4 minutes until the squash is cooked. Remove them and place them in the refrigerator to chill for about an hour.

In a medium size bowl, gently toss all of the tomatoes, peppers, onions, palmito, cheese and basil with the olive oil and vinegar. Add salt and pepper to taste and place the bowl in the refrigerator to chill.

When everything is chilled, divide the salad mixture into fourths and fill the zucchini canoes. Just before serving, sprinkle a little paprika over the canoes.

¡Buen Provecho!

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Orange Glazed Carrots / Zanahorias con Tapa de Dulce

If you like carrots glazed with brown sugar, you'll love Costa Rica's answer to brown sugar with the "Tapa de Dulce".

The "tapa de dulce" is make fron raw sugar cane juice that is cooked down until it starts to caramelize and thickens enough to firmly set up in the traditional wooden molds. This solid sugar cake of "tapa de dulce" can be bought virtually anywhere, from the supermarkets to the pulperias, and the ferias (farmers'market). For those thinking coffee is the national beverage, you'd be wrong. It's actually "Agua Dulce" made with some shavings from the "tapa" and boiling water. You drink it just like a tea. Depending on the part of the country, the recipe for "Agua Dulce" will vary.  Some make it with milk and some add lemon juice. Regardless of how it is served, it is always delicious.

I use "tapa de dulce" to make glazed carrots and once you try them, you'll never want to go back to brown sugar.

Ingredients:
1 pound or ½ kilo of fresh carrots (zanahorias), peeled and sliced into ¾" to 1" pieces
½ cup of orange juice
½ teaspoon cinnamon (canela)
½ cup of shaved and packed "tapa de dulce"
2 tablespoons of butter
Salt to taste

Directions:
Add all the ingredients to a medium size pot. Bring everything to a boil, then simmer on low for about 20-30 minutes. When the carrots are tender and the glaze is thick, they are ready to serve. Garnish with a little cilantro or parsley.

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Garlic Mashed Potatoes & Turnips *WP*

Ingredients:

3 large potatoes peeled
1 large turnip peeled
3 cloves garlic minced
1/2 cup 1% milk
2 tbsp fat free sour cream
4 tbsp Bummel & Brown Spread
1/2 tbsp dried parsley flakes
1 tbsp chopped chives
1 tsp salt
1/2 tsp fresh ground pepper


Directions:
Cut potatoes and turnips into equal sized cubes and place them into a large pot. Cover them with water and bring to a boil. Cook over medium-low heat until tender. Drain the water and mash the potatoes & turnips together. Add in all the remaining ingredients and mash until well blended.

Makes about 6 1-cup servings

Nutritional Info:

• Fat: 3.9g
• Carbohydrates: 37.7g
• Calories: 202.8
• Protein: 5.2g

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Herb-Roasted Potatos & Onions *WP*

All content copyright @ by Patricia Wegner 2013

Ingredients:
1 large red onions
1 large yellow onion
2 medium to large red potatoes
2 tablespoons freshly squeezed lemon juice
1½ tablespoons Dijon mustard
1 teaspoon minced garlic
½ tablespoon minced fresh thyme leaves
½ tablespoon minced fresh rosemary
½ tablespoon minced fresh oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil

Directions:
Preheat the oven to 400 degrees F.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

Cut the potatoes in half lengthwise and quarter each half. Place these in the bowl with the onions.

For the dressing, combine the lemon juice, mustard, garlic, thyme, rosemary, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions and potatoes to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake for 30 to 45 minutes, until tender and browned. Toss the onions and potatoes once during cooking. Remove from the oven, and drizzle with the reserved dressing. Season to taste and serve warm temperature.

Number of Servings: 4

Nutritional Info:
Amount Per Serving
Calories: 151.3
Total Fat: 7.3 g
Cholesterol: 0.0 mg
Sodium: 329.9 mg
Total Carbs: 19.6 g
Dietary Fiber: 2.8 g
Protein: 2.4 g

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Spaghetti Squash & Cheese Casserole

Ingredients:
1 medium size spaghetti squash
3 tablespoons sun-dried tomato paste
1/2 cup diced onion
1/4 cup diced bell or other sweet pepper
1 minced clove of garlic
1/2 cup water
1 cup grated cheddar cheese
1/2 cup grated Parmesan cheese
1 tablespoon salt free seasoning (I use an organic blend I found at Costco that has all sort of wonderful herbs and spices)

Directions:
Split squash lengthwise, remove seeds & pulp from the center. Place the two halves face down in a baking dish with about a 1/4 cup of water and bake in the microwave on high for about 10 minutes.

While the squash is in the microwave, saute the onion, peppers and garlic in a tablespoon of olive oil until onions are clear and set it aside.

Once the squash is tender, allow it to cool (about 10 minutes) until you can comfortable hold the halves. Scrap all the flesh out into a well oiled baking dish. Mix in the onions, peppers, garlic and water. Add the salt free seasoning, sun-dried tomato paste and cheddar cheese. Mix thoroughly and top with Parmesan cheese and bake in a 325° oven for 30 minutes

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Baked Onion

It's April and the Texas 10-15 Sweet Onions are back in season! This is an all time favorite of mine. You can use this same recipe with the Georgia Vadalia and the Washington Walla Walla onions.

Ingredients:
2 Jumbo 10-15 Sweet Onions
2 ounces of butter
1/4 cup water
2 tablespoons Worcestershire sauce
1/2 teaspoon seasoning salt
1/4 teaspoon lemon pepper
1/4 cup bread crumbs
1/2 cup grated Parmesan cheese

Direction:
Peel the onions, remove the stem, trim the top and bottom of the onion slightly so it will sit flat (without rolling) on either end. Slice the onions in half. Place the onion halves in baking dish with the round end to the bottom. Add water and top the onions with all the ingredients above. Bake at 375 for 45 minutes and serve.

This serves 4 and it make a great substitute for a baked potato.

Texas A&M University spent 10 years perfecting the Texas 1015. Here is some information I found on a Texas Aggie website you may find interesting:

"Texas 1015 SuperSweet Onions - The Sweetest In Its Class
The 1015 SuperSweet Onion, named after its recommended planting date of October 15, was introduced by the South Texas onion industry in 1985 after 10 years of research. It is the sweetest, mildest onion anywhere in the world.

Texas 1015 SuperSweets are available from mid-April through May and are predominantly single-centered, making them ideal for large, uniform-size onion rings. They also grow to softball-size proportions, often weighing in at one pound or more each and measuring over four inches in diameter. The optimum-size eating onion - in terms of mildness and sweetness - measures three to four inches in diameter and weighs 14 to 16 ounces.

Great Taste and Healthful, Too
Texas sweet onions not only taste great, they're good for you, too. Onions have naturally occurring compounds that have been reported to lower blood pressure and reduce cholesterol levels in the blood. They also contain quercetin, an antioxidant that has been found to inhibit the growth of some cancer cells. Another healthful bonus: Onions are low in calories and are a good source of vitamin C."

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Jalapeño Potatoes

My friend Maritza served this potato dish to us in Costa Rica and we were absolutely amazed at how the Jalapeños enhance the flavor the potatoes. They are so tasty.... Yum Yum!

Ingredients:
2 pounds of potatoes
1 large onion
1 5.5 ounce can of pickled "Malher* Chilies Jalapeño" halves in brine
2 teaspoons seasoning salt
2 tablespoons olive oil
1/2 cup grated Romano or Parmesan cheese

Directions:
Wash potatoes and cut up into 1 to 2 inch chunks. Slice onion into 1/2 inch slices and then quarter each slice. Toss potatoes and onions with seasoning salt in olive oil and place in a baking dish. Pour the brine from the Jalapeño over the potatoes and onions. Remove any stems on the Jalapeño halves and slice each half in thin strips lengthwise and toss them with the potatoes & onions. Cover and bake at 350 for 30 minutes. Remove cover, top with cheese and return it to the oven for another 15 minutes or until the potatoes are done and cheese is toasted. Serve

* The Malher brand of Jalapeño chili peppers are found everywhere in Costa Rica, but they are hard to find in the States. These peppers are milder Jalapeños than what you'll find in most of the grocery stores Stateside. This particular brand will enhance the flavor of any food and not over power it. If you can't find the Malher brand, you will need to adjust the amount of brine and Jalapeños to suit your taste.

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Spaghetti Squash

John is not fond of most vegetables, but he is crazy about this dish.

Ingredients:
1 Medium Spaghetti Squash
1/2 cup chopped onion
1/2 cup sweet peppers (bell)
1 clove garlic minced
Olive oil
1 10 ounce can of Ro-Tel Tomatoes and Peppers (If Ro-Tel is not available, use a finely diced large tomato with all it's juice and dice up a couple of mild to medium chili peppers.)


Directions:
Cut squash in half, lengthwise. Place it in a large baking dish cut side down with about 3/4 cup of water. Bake in the oven @ 350 for 45 minutes. Allow it to cool until you can comfortably handle it. Scrape out the seeds and discard them. Now scrape all the squash out into a bowl and set it aside. In a large skillet, saute the onions, sweet peppers and garlic in olive oil until the onions are clear. Add the squash and the can of Ro-Tel to the skillet and toss. Bring it to a boil and let it simmer for about 15 minutes before serving. Add salt & pepper to taste.

Variation:
Follow all of the instructions above, but just before serving add about 4 tablespoons of pesto sauce and 1/4 cup of diced sun-dried tomatoes.

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Twice Baked Sweet Potato

Ingredients:
8 small, unpeeled sweet potatoes
1/2 cup golden raisins
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple, drained
1/4 cup chopped pecans

Directions:
Wash outside of potatoes and place on a baking sheet. Bake at400 degrees for 1 hour or until done. Let cool until potatoescan be handled.Cut each potato in half lengthwise. Leaving a small amount ofpotato with the skins, carefully scoop out the remaining potatoand place into a bowl. Mash potato and stir in raisins, brownsugar, cinnamon, and pineapple until mixed. Spoon mixture backinto potato skins and sprinkle with pecans. Bake at 400 degrees for 15 minutes or until thoroughly heated.

Makes 8 Servings
Serving Size: 2 potato halves

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Fresh Zucchini Soup

Ingredients:
3 Cups sliced zucchini
1 T dried parsley
3 Cups chicken or beef broth or combination
1 t dried basil
2 Cups water
1 ½ t salt
1 onion chopped
½ t cayenne pepper
1 clove garlic sliced
Grated Parmesan
1 C frozen peas
2 or 3 slices bacon

Directions:
Cut bacon in small strips; put in large pot with onion and garlic; saute' until bacon is almost crisp. You might start the bacon first. Add zucchini and broth. Cook until zucchini is soft. Add peas and simmer for 2 minutes. Add other seasonings. Allow soup to cool slightly. Working in several batches, transfer soup to a blender ( do not fill container more than halfway and, holding onto lid tightly with a dishtowel, puree until very smooth; begin at low speed and gradually increase to high. Transfer back to soup pot and keep warm until serving. Top each bowl with Parmesan and you can add fresh basil leavers torn into small pieces and a few grains of cardamom. Yum, yum.

Makes 4-5 servings.

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Baked Potato Soup

Ingredients:
10 medium russet potatoes (8 to 10)
1/2 medium onion, chopped
2 celery stalks, chopped
2 carrots, grated
1 can cream of chicken soup
6 ounces sour cream
8 ounces Velveeta cheese
12 ounces milk
4 tbsp. butter
1 slab bacon
1 cup cheddar cheese, shredded
1 bunch chives or green onions, chopped fine

Directions:
Peel and dice potatoes into large chunks. Chop onion and celery. Grate carrots. Boil potatoes, onion, celery, and carrots until potatoes are soft. Drain half of the water. Add cream of chicken soup, Velveeta, sour cream, butter and milk. Simmer for 20-30 minutes. Stir occasionally so potatoes and cheese do not stick to the bottom of the pan. Fry bacon and tear into bits. Chop chives and shred cheese.

Serve soup and sprinkle bacon, chives, and cheese

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Papa's Split Pea Soup

This is Nancy's dad's recipe for the best split pea soup you'll every taste.

Ingredients:
16 ounces split peas, dry, rinsed and drained
1 Ham hock or Ham bone with some meat on it
2 whole carrots, peeled and quartered
2 sticks celery, cut in large chunks
1 medium onion, halved and quartered
14 ounces tomatoes, canned
3 quarts water

Directions:
Add all ingredients to large stock pot.
Bring to a full boil and simmer for 2 hours.
Remove Ham bones and cut off any remaining meat.
Puree in blender, add salt & pepper to taste.

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Chayote Squash & Corn Soup

Servings: 6
Preparation Time: 30 minutes

This soup is a traditional Costa Rican recipe given to me by my sons' Grandmother in 1969 before her Grandsons were born. They both loved this soup as children.

Ingredients:
1 chayote squash, diced small
1 can corn, drained
1 tsp chicken bouillon granules
5 ozs evaporated milk
1 1/2 cups water
1/2 cup sweet green peppers, diced fine
1/8 tsp black pepper, coarsely ground salt, to taste
3 tbsp cilantro, minced fine

Directions:
Bring chayote, water & chicken buillion to a boil and simmer on low for 10 minutes. Add remaining ingredients (except for the cilantro) and bring to a boil. If the soup appears too thick, add more water. Simmer on low for 15 minutes. Add cilantro just before serving.

Options:
You may substitute sweet red peppers, or combine with green peppers for color. Lawry's Seasoning Salt may be substituded for regular salt.

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