Chinese Home Cooking Dinner Menu

One soup and 2 dishes cooked by a housewife in Suzhou, China


  • Pork Breast Bones, Carrot, Corn and Chayote Squash Soup
  • Steamed Pork Ribs with Garlic
  • Stir-fried Ground Pork with Chinese Celery

U.S. Serves Up New Nutrition Guidelines on ‘MyPlate’

In its latest effort to get Americans to eat healthier meals and fight the obesity epidemic, the federal government has introduced a new nutrition icon called MyPlate.

MyPlate replaces the U.S. Department of Agriculture’s Food Pyramid, which was unveiled in 1992 but had become too complicated in ensuing years, many nutritionists contended.

“We are going to continue to have conversations about balanced meals to make this seem fun and simple and not complicated and overburdened,” First Lady Michelle Obama said during a Thursday morning press briefing to introduce the MyPlate icon.

“We can do something that makes a difference, something that people can use in their everyday lives,” added Obama, who has made combating obesity a priority since becoming First Lady.

The MyPlate logo suggests people eat balanced meals consisting of servings of fruits, vegetables, grains, protein and a small amount of dairy. To help make healthy choices, the USDA is also introducing a website called

The site is designed to provide consumers with practical information on healthful eating. For example, MyPlate recommends reducing portion size; making at least half of each meal fruits and vegetables; making at least half of grains consumed whole grains, such as whole wheat bread and pasta; and switching to fat-free or low-fat (1 percent) milk.

In addition, the program urges cutting down on salt consumption and drinking water instead of sugary beverages.

The website will also include information for health professionals, nutrition educators and the food industry.


Visit ChooseMyPlate website

A Versatile Italian Vegetarian Dish


1 medium eggplant, peeled and cut into 1-inch cubes
¼ cup olive oil
1 cup chopped onions
1 tablespoon chopped garlic
¼ teaspoon chili flakes
4 anchovies, chopped
1 cup chopped tomatoes, fresh or canned
2 tablespoons red wine vinegar
2 teaspoons sugar
1 cup green olives
2 tablespoons capers
Salt and freshly ground pepper
vegetable oil for frying eggplant
2 tablespoons chopped fresh parsley


  1. Place eggplant in colander and sprinkle with salt. Let sit for one hour.
  2. Heat olive oil in a large skillet over medium heat. Add onions and sauté for 10 minutes or until softened. Add garlic, chili flakes and anchovies and cook for 2 more minutes. Add tomatoes, vinegar and sugar and cook until flavours are well combined, 7 to 10 minutes. Stir in olives and capers and season with salt and pepper to taste.
  3. Pat eggplant dry. Heat about ½-inch oil in a skillet over high heat. Working in batches, add eggplant to skillet and fry until browned, 2 to 3 minutes. Drain in a sieve over a bowl. Add eggplant to sauce, stir together and cook for 5 minutes or until flavours are incorporated. Let cool and sprinkle with parsley just before serving.

Source: The Globe and Mail