help

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.

http://www.agdct.com/yp_file_2015/w_15_o.pdf

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.)