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  #11  
Old 05-17-2006, 02:30 PM
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Lightbulb Jicama (Yam Bean or Mexican Turnip)

Description - Jicama, a legume, is grown for the large tuberous roots which can be eaten raw or cooked and are used as a source of starch. The jicama plant is a vine which grows to a length of 20 feet or more. The roots are light brown in color, and may weigh up to 50 pounds. Most of those on the market will weigh between three to five pounds.
Culture - Jicamas are actually perennials and produce their large roots after several years of growth. They are commonly found in frost free regions. In Texas, seed can be planted in the early spring and small tubers harvested before the first killing frost of the winter.
Availability - Jicamas are offered in Texas supermarkets but are more popular in South Texas. Most of those on the market are imported from Mexico and South America.
Selection - Jicamas are suitable for consumption at any stage of growth (size). Look for well formed tubers that appear fresh and are free of cracks and bruises.
Storage - Jicamas, like most other root crops, will store for relatively long periods of time in the refrigerator. However, conversion of starch to sugar will result if stored for excessive periods and should be avoided.
Nutrition Information - A 3-1/2 ounce serving of jicama provides 39 calories and about 25% of the RDA for vitamin C.
Preparation - Remove the peel including the fibrous flesh directly under the skin. Cut or slice and serve raw or use as a substitute for water chestnuts. Saute or stir fry -- it stays crisp when cooked. A one pound jicama yields about three cups chopped or three cups shredded flesh. Microwave Instructions - Peel and cut one pound into " cubes or julienne strips. Place in 2-quart covered casserole with 1/4 cup water; microwave on high for 8-9 minutes. Stir once. Serve with honey, butter, salt and pepper , sweet and sour sauce, sour cream or yogurt dressing.


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  #12  
Old 05-17-2006, 02:51 PM
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Default Kiwifruit

The kiwifruit is the edible fruit of a cultivar group of the woody vine Actinidia deliciosa and hybrids between this and other species in the genus Actinidia. It is marketed worldwide as kiwifruit but is more commonly called kiwi in North and South America and in Europe.
The most common cultivars of kiwifruit are oval, and about the size of a large hen's egg (5-8 cm long and 4.5-5.5 cm diameter). It has a hairy, dull green-brown skin that most people peel off before consumption. The flesh is bright green or golden with rows of small, black, edible seeds. The texture of the fruit is soft and the flavour is sometimes described as a mix of strawberry, banana, and pineapple.
The fruit gets its name from a marketing strategy, naming it after the kiwi, the national bird of New Zealand, where the fruit was first commercially popularised in 1959 by the New Zealand fruit-and-vegetable export company Turners and Growers; previously it was known as the Chinese gooseberry, but due to the Cold War, the Chinese label seemed unfit for popularization of the fruit in Western countries. Growers gradually adopted the name and in 1974 the kiwifruit became the official trade name.
In North America, South America and Europe, the "fruit" part of the name is usually dropped, and most people associate "kiwi" with the fruit rather than the bird. This usage can cause some minor confusion and tends to annoy or offend many New Zealanders. To minimize confusion about what a "kiwi" is—a bird, a fruit or a New Zealander—most New Zealand Kiwifruit is now marketed under the brand-name label Zespri which is trademarked by a marketing company domiciled in New Zealand, ZESPRI International. The branding move also served to distinguish New Zealand kiwifruit from fruit produced by other countries who could cash in on the "Kiwi" name, as it was not trademarked.
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  #13  
Old 05-17-2006, 02:57 PM
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Lotus Root

An underwater Asian root vegetable, with a shape similar to a long squash, which may grow up to four feet in length. The reddish brown covered root should be peeled before using, uncovering a white, lacy looking interior with hollow areas running the length of the root. It has a sweet taste and crunchy texture, which is maintained when cooked.

Available throughout the year lotus root can be eaten raw, stir-fried, steamed, braised and sautéed. When eaten raw, they provide a somewhat fiberous texture. When cooked, they go well in salads, soups, stews, or served as a vegetable dish. This root can be stuffed with pureed bean or pumpkin and then braised to provide an enjoyable tasting vegetable.

When selecting, choose roots that are firm, plump and free from blemishes or soft spots. Wrap and store in the vegetable drawer of the refrigerator up to one week for the best flavor or a little longer if necessary.


**The first time I had lotus root was as a child---it really doesn't have that much flavor on it's own, but it soaks up juices/sauces when cooked with other things. We usually have it in soups--adds a nice crunchy texture. We also buy the crystallized form as a snack from the Asian markets.

Lotus Roots are supposed to be very good for you--I forget how/why, but I just remember my mom has said that to me. She cooked a lot of it for me when I was having kidney problems a few years back.
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  #14  
Old 05-17-2006, 03:25 PM
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Quote:
Originally Posted by Jakeysmom
Lotus Root

An underwater Asian root vegetable, with a shape similar to a long squash, which may grow up to four feet in length. The reddish brown covered root should be peeled before using, uncovering a white, lacy looking interior with hollow areas running the length of the root. It has a sweet taste and crunchy texture, which is maintained when cooked.

Available throughout the year lotus root can be eaten raw, stir-fried, steamed, braised and sautéed. When eaten raw, they provide a somewhat fiberous texture. When cooked, they go well in salads, soups, stews, or served as a vegetable dish. This root can be stuffed with pureed bean or pumpkin and then braised to provide an enjoyable tasting vegetable.

When selecting, choose roots that are firm, plump and free from blemishes or soft spots. Wrap and store in the vegetable drawer of the refrigerator up to one week for the best flavor or a little longer if necessary.


**The first time I had lotus root was as a child---it really doesn't have that much flavor on it's own, but it soaks up juices/sauces when cooked with other things. We usually have it in soups--adds a nice crunchy texture. We also buy the crystallized form as a snack from the Asian markets.

Lotus Roots are supposed to be very good for you--I forget how/why, but I just remember my mom has said that to me. She cooked a lot of it for me when I was having kidney problems a few years back.

500+ Healthy Chinese Recipes Cookbook - Learn How to Cook Low Fat & Low Carb Chinese Food from Master Chef w/ 40 years of cooking experience!

Lotus root is sweet and can be eaten as fruit, sliced and stir fried, or stuffed with glutinous rice in its flue-shaped holes and steamed as dessert. Tender young lotus roots are good for salads while starchy mature lotus roots are good for making soups. Ground mature lotus root powder makes wonderful thick soup and dessert soup. It also stops diarrhea, clears Heat and improve appetite. Lotus roots contain much iron, vitamins B & C. The rich fibre content of lotus roots stimulates peristalsis and relieves constipation. Drinking 2 to 3 glasses of lotus root juice a day can stop bleeding of the esophagus an stomach (vomiting blood); bleeding of the rectum, intestines or stomach (blood in feces); nose bleeding or gum bleeding. Lotus root soup also serves similar purposes. Patients with high fever can drink it cold, while those with steady temperature should drink it warm. Drinking water chestnut juice mixed with pear juice can help clear phlegm while mixing it with grape juice and carrot juice eases dry tongues.
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  #15  
Old 05-17-2006, 03:30 PM
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Quote:
Originally Posted by Lori Ann
500+ Healthy Chinese Recipes Cookbook - Learn How to Cook Low Fat & Low Carb Chinese Food from Master Chef w/ 40 years of cooking experience!

Lotus root is sweet and can be eaten as fruit, sliced and stir fried, or stuffed with glutinous rice in its flue-shaped holes and steamed as dessert. Tender young lotus roots are good for salads while starchy mature lotus roots are good for making soups. Ground mature lotus root powder makes wonderful thick soup and dessert soup. It also stops diarrhea, clears Heat and improve appetite. Lotus roots contain much iron, vitamins B & C. The rich fibre content of lotus roots stimulates peristalsis and relieves constipation. Drinking 2 to 3 glasses of lotus root juice a day can stop bleeding of the esophagus an stomach (vomiting blood); bleeding of the rectum, intestines or stomach (blood in feces); nose bleeding or gum bleeding. Lotus root soup also serves similar purposes. Patients with high fever can drink it cold, while those with steady temperature should drink it warm. Drinking water chestnut juice mixed with pear juice can help clear phlegm while mixing it with grape juice and carrot juice eases dry tongues.
Thanks Lori Ann---I was too lazy to look it up!

And, I forgot to mention that sliced lotus root is so good in stews.
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  #16  
Old 05-17-2006, 07:46 PM
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Default Mornay Sauce

A cheese sauce made by using Béchamel sauce (white sauce made by cooking flour and butter and then adding milk) as the base with Swiss and Parmesan cheese added to thicken and flavor the sauce. Some recipes suggest adding fish or chicken stocks to enhance the flavor or other ingredients such as egg yolks, cream and/or butter to provide a richer flavor. Mornay sauce is commonly served over vegetables, eggs, various meats, poultry, and shellfish.
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Old 05-17-2006, 10:09 PM
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Jardini*ère

A French term used to describe groups of vegetables that are typically placed on a platter and arranged around the item being served as the main dish, such as meat, poultry or fish. Vegetables such as asparagus, brussel sprouts, carrots, cauliflower, onions, and string beans may all be included in the selection that surrounds the main item. When main dishes are garnished with an array of vegetables the term commonly used to refer to this manner of arranging vegetables is "à la jardinière".
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  #18  
Old 05-18-2006, 12:16 AM
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Nam Prik Pao

A paste made from crushed roasted chiles, which is used as a seasoning in many Thai sauces, soups and dishes. Also known as "Thai roasted chile paste." It is available in Southeast Asian markets.
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Old 05-18-2006, 05:04 AM
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Default Ogen Melon

A variety of melon that was developed in Israel, this fruit has a smooth outer skin that changes from a green to gold-colored when it matures with yellowish-orange strips running the length of its oval shape. The inner flesh is pale green to cream and is very sweet in flavor.
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  #20  
Old 05-18-2006, 05:11 AM
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Default Polk

Poke is an American vegetable. Polk is a spinach type vegetable that grows wild in the woods. Polk Salad is an american dish.

http://www.rockytopgen.com/polksalad/recipes.html
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