The following is
an Interesting website for knowing some vegetables, fruits, herbs and nuts with
clear pictures also the name in both Chinese and English. It is always good for
the brain to learn new stuffs. I’m hoping that you also find it’s useful.
Amongst all
those, there are some of them my kids don’t like them, but they are really
healthy and I don’t like that I am the only one to enjoy those goodies.
Things are
like, 南瓜 (Pumpkin), 茄子 (Eggplant), 甜薯 (Sweet
Potato), 秋葵 (okra), 山藥（Nagaimo/Chinese Yam), 芋頭 (Taro).
I have found
some good recipes to make tasty and healthy at the same time.
Actually the
other day I’ve been sneaked in some eggplants in and they didn’t get to know
it, two times. I’m so proud of myself, but the third time, must be the pride
ruin everything, my older son saw the raw material that I’m going to use, so he
refuse it angrily. Sad! Sad! Sad!
Pumpkin
Mochi Cake (This recipe
should also good for sweet potato and taro; I’ll give it a try also.)
2 1/2
cups mochiko (glutinous rice flour)
2
teaspoons baking powder
2
cups white sugar
4 eggs
1
cup butter, melted (I may not or at least use much less than 1 cup)
29 ounce pumpkin
puree
(I always
make my own from the scratch, it’s easy, watch the whole pumpkin thoroughly,
then just either steam or bake it, you can eat the whole pumpkin from top to
bottom and inside out too, of course including the skin and the seeds, healthy
and efficiency, get it, consume the whole pumpkin without cutting the tough
pumpkin from the raw, it’s dangerous too.)
14 ounce
sweetened condensed milk
(In this
case, we can just miss up all this ingredients with the rest of them, instead
of make it alone. You can make some other time when you need sweetened
condensed milk alone.
1/3 cup
boiling water
4 tablespoons butter
3/4 cup sugar
1 cup powdered milk
Still I
strongly recommend you make your own sweetened condensed milk, by blending
water, butter, sugar together the add powdered milk and blend until thick. )
Directions
Preheat oven to
350 degrees F. Lightly grease a 9x13 inch baking dish.
Sift mochiko,
baking powder, and sugar. Mix together the eggs, pumpkin puree, condensed milk,
and butter in a separate bowl. Stir the egg mixture into the mochiko mixture.
Pour into the prepared dish. Bake in for 1 hour.
Baked
Eggplant Parmesan
1/4 cup
Italian-style bread crumbs
1/4 cup Grated
Parmesan Cheese (suggest buy the bulk parmesan cheese instead of the grated
ones, is expensive, but worthy)
1 large
eggplant, peeled if desired (I’ll use the whole.)
1/4 cup Parkay®
Original Spread-tub, melted
1 cup shredded
part-skim mozzarella cheese
14.5 oz Diced
Tomatoes with Basil, Garlic and Oregano (a plant used in
cooking, especially in Italian cooking)
1 can (8 oz
each) Tomato Sauce with Basil, Garlic and Oregano (I’ll still suggest to make
your own, not the store one)
Directions
Preheat oven to 350
degrees F.
Dip eggplant
slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. In
a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. ...
Bake for 35
minutes, or until golden brown.
Baked
Polenta with Cheese and Okra
4
cups water, divided
6 small
fresh okra pods
1
cup uncooked quick-cooking grits
1/2
teaspoon salt
2 large
eggs, lightly beaten
1/4
cup butter or margarine, cut into pieces
1 (8-ounce)
block sharp Cheddar cheese, cubed*
Directions
Bring 2 cups
water to a boil in a large saucepan over medium heat; add okra, and cook 10
minutes. Remove okra with a slotted spoon, reserving liquid in pan; cool okra
slightly, and coarsely chop.
Add remaining 2
cups water to reserved liquid; bring to a boil. Gradually stir in grits and
salt; return to a boil. Cover, reduce heat, and simmer 5 to 7 minutes.
Gradually whisk about one-fourth of hot grits into eggs; add to remaining hot
mixture, whisking constantly. Whisk in butter. Stir in okra and cheese. Spoon them
into a lightly greased 11- x 7-inch baking dish.
Bake at 350° for
55 to 60 minutes or until set.
*2 (4-ounce)
logs fresh goat cheese, crumbled, may be substituted for Cheddar cheese.
Yummy
Sautéed Nagaimo Yam with Cheese
20 cm
|
Nagaimo yam
|
1 clove
|
Sliced garlic
|
1
|
Melting cheese
|
1
|
Salt and pepper
|
1
|
Vegetable or olive oil
|
2 tbsp
|
Soy sauce
|
2 tbsp
|
Mirin (an essential condiment used in Japanese cuisine. It
is a type of rice wine similar to sake, but with a lower alcohol content and
higher sugar content.)
|
1
|
Radish sprouts, chopped
green onion, parsley, etc.
|
Directions
Peel the nagaimo yam and
slice about 1 to 1.5 cm thick. Slice the garlic thinly.
Put the oil and garlic in a
pan and sauté until fragrant. Put in the nagaimo yam slices, cover with a lid
and let steam over medium heat, Sauté
for 5 to 6 minutes on each side. Season with salt and pepper halfway through.
Cook until golden brown on each side...
When the slices are just
about cooked through, combine the ingredients. Raise the heat and add the ingredients
to the pan.
Turn the heat to down to
low, put cheese on each nagaimo slice and re-cover with the lid. Let steam for
1 to 2 minutes until the cheese is melted. (If it looks like it's going to
burn, turn off the heat and let it cook in residual heat.)
