Happy Healthy New Year

Fish Taco with fruit compote

Special Tofu and gingerbread cupcakes

Channa Dal patties with cranberry yoghurt raita

So we're back from our little New Year hiatus.  We didn't stop eating and cooking, just didn't blog about it.  So, let me catch you up a bit.  We are both on a health plan right now.  Some shocking news for me regarding BMI is going to turn this blog into a health blog (well, it kind of always was since I focus on making healthful foods anyway).  But I will be blogging about other foods in addition to our Indian foods.
So here we go.  I invented Special Tofu years ago for our son, who loves ginger and soy.  This dish could not be easier or quicker.  Comes together in less than 10 minutes!  I also like to make healthful treats such as cupcakes.  The gingerbread ones pictures with the tofu are made with whole wheat, eggs, molasses, and just a bit of vegetable oil.  I also use only 2 Tablespoons of sugar for 6 cupcakes and fill in the rest of the sugar with Z sweet.  I think I blogged about Z sweet before.  It is a no-calorie sweetener called erythritol (yeah, I know, it sounds like a urinary tract disease).  I use it in most non-chocolate sweets to drastically reduce the sugar.  Can't really use it with chocolate because it produces an unpleasant "cooling effect" on the tongue.  I also made the frosting with non-fat dry milk for some added protein and reduced fat.  Don't get me wrong, the cupcakes are not really a diet item, but for a special treat, they would be my choice.
The fish tacos are a homage to Rubio's fish tacos.  These are about 200 calories or so, depending on the amount of fish and size of the tortilla.  I make them with tilapia and they are also a super quick meal.  Only about 15 minutes.
The channa dal patties would traditionally be deep fried, but I shallow fried them in just a bit of oil in my new non-stick pan and they turned out just fine.  They did need the raita for extra moisture, though.  These have a good deal of coconut in them, so the calorie count may be a bit higher, but they are so tasty.  Also, the cranberry chutney that I mixed with the yoghurt is heavy on the sugar so I would probably use a less sugary chutney for this next time.
By now you are ready for the recipes, yes?  Here they are.

Special Tofu

1 package of firm tofu (firm is nicest, extra firm or superfirm will not be as good)
juice of one lime
1-2 T tamari
1t finely grated ginger (or more to taste)
1-2T nori flakes
1-2T toasted sesame seeds
1T vegetable oil

Slice the tofu into slices about 3/4 inch thick.  Heat a large non stick skillet over medium heat.  Add the oil and lay in the tofu slices (you may need to do two batches).  Cook until the bottom of the tofu starts to brown.  Flip the tofu.  Meanwhile, mix the lime juice, tamari, and ginger in a small bowl.  When the tofu starts to brown on the second side, pour on the lime/tamari/ginger sauce.  Flip the tofu over a few times until coated with the sauce and the sauce starts to thicken.  Sprinkle on the nori flakes and sesame seeds and slide onto a platter.  There, Done.

Fish Tacos

Tilapia filets (one per taco)
Spice Hunter brand Mesquite Seasoning (Whole Foods sells this).
salt
oil
frozen roasted corn kernels about 2-3T per taco
red cabbage about 1/4 cup per taco
spinach leaves about four or five baby leaves per taco
1t mayonaisse per taco
1/2 t maple syrup or agave nectar per taco
1/2 t lime juice per taco
pinch of chili powder or chipotle chili powder
one corn tortilla per taco

Salt the tilapia to taste and generously rub with Mesquite Seasoning.  I really use a lot of this.  Heat a non stick skillet and add just a couple of teaspoons of vegetable oil.  Lay in the tilapia and cook on each side for a few minutes until cooked through.  I use a medium high heat to give a bit of a char to the fish. While the fish is cooking, defrost the corn in hot water or the microwave and chop the cabbage into corn-size bits.  Mix the mayo, syrup, lime juice and chili powder in a large bowl and toss in the corn and cabbage to coat.  Steam or heat the tortilla in the microwave (takes about 20 seconds per tortilla in the micro).  Place a few spinach leaves on the hot tortilla and then put a nice piece of the cooked fish on top.  Top that with the corn cabbage mixture.  Have a napkin handy.  You can also add some hot salsa as well, but I think the flavors here are delicate and are best enjoyed without the salsa.

Channa Dal Patties with Coconut and Sesame Seeds
slightly adapted from Lord Krishna's Cuisine
2/3 c chana dal
2 hot green chilis minced
3/4 in ginger grated
1/2 t crushed fennel seeds
1t salt
1/2 c shredded fresh or dried coconut
3T sesame seeds
3T finely chopped coriander
3T urad flour or arrowroot powder
1/2 t baking powder
oil for pan frying

Soak the dal 5 hours or overnight.  Grind soaked dal in blender with enough water to make a firm paste that holds it shape in your hand.  Process until fluffy.  Pour into a bowl.  Stir in the remaining ingredients (except the oil, of course).  Heat a non stick skillet and add about 1-2T of oil.  Plop heaping tablespoonfuls of the mixture into the pan to form thick patties, don't press them down too much.  Cook on medium until well browned, then flip and cook until that side is well browned.

Gingerbread cupcakes with lemon coconut icing
makes 6

Cakes

1 cup whole wheat flour (I use the fine ground)
1/2 t baking powder
1/2t baking soda
1/2 t cinnamon (or to taste)
1/2 t powdered ginger (or to taste)
1/2 t allspice (or to taste)
1/2 t ground cloves (or to taste)
1 egg (optional)
1T veg oil
3/4 cup any kind of milk (cow, goat, soy, whatever)
1-2 T molasses

In a large bowl mix the flour, baking powder and soda and all the spices.  In a measuring cup beat the egg, oil, milk and molasses.  Add the liquid to the flour and mix until just blended.  Pour into muffin or cupcake tins lined with paper or foil.  Bake at 350F for 30 min.

Icing

1/4 cup non-fat dry milk powder
1/4 cup confectioner's powdered sugar
zest of 1/2-1 lemon to taste
2T dried shredded coconut or to taste
1T milk as needed

Combine the milk powder, sugar, zest and coconut in a bowl.  Add milk a little at a time, beating until the consistency is firm, but not so stiff that you can't spread it.  Spread on the cooled cupcakes.  It will run a bit, but will solidify as it cools.

Quick Apple Compote
serves 2

One large sweet apple
one half really ripe large persimmon
pinch of salt
generous sprinkle of cinnamon to taste

chop the apple and persimmon into cubes.  place in a microwave safe bowl.  sprinkle with the salt and cinnamon and microwave for three minutes.  I chose to leave the peel on the apple, but you can take it off if you wish.  This is so easy and so nice on a cold day.  You can also use different kinds of winter fruits like pears or, uh, ok, name a winter fruit.

instant chickpea idli and roti hot pockets

 Today I felt motivated to cook.  Not that I haven't cooked in the past few days, but I was neither motivated to do it nor to blog about it.  This morning the kids were off from school, so I had a leisurely morning.  I wanted idli, but I wanted them now and I wanted to use chickpea flour.  I took some inspiration from Usha at Veg Inspirations and some recipe bits from Lord Krishna's Cuisine and whipped up an Instant Oat Garbanzo Idli.  I also spiked them with some nutritious powdered, dehydrated dandelion greens and some dried, powdered arame seaweed.  I make dehydrated greens and I use them in cookies, cupcakes, muffins, pancakes, etc. to get some veggie nutrients into the kids' diets.  I powder the dried land and sea greens in a spice blender and keep them on hand.  I figured that they would go just as well in the idli.  These idli were low fat and high protein from the addition of nonfat kefir and the chickpea flour.  I garnished them with some toasted coconut, sesame seeds and mustard seeds.  A perfect breakfast with a beet/carrot/mango smoothie. 

A few days ago I saw some vegan pepperoni in the supermarket (Yves brand).  I thought I would use it on the matzah pizza.  I prefer to stick to unprocessed fresh foods, but I just couldn't resist this as a treat.  They are high in protein and have lots of vitamins and minerals added, so, as processed foods go, this seems OK.  Instead of pizza, I wanted to experiment with something that could go on the road.  I rolled out two very thin rounds of dough, layered in a half slice of lite provolone and a few slices of the pepperoni on one and put the other on top and pressed the edges.  Cooked like a roti.  Not bad, although more cheese would have been more tasty.  Definitely something to put in a lunchbox. 
The recipe below for the idli is not quite perfect, and I always estimate the amounts.  So here it is:

Instant Oat Garbanzo Idli

1/2 c oat flout
1/2 c garbanzo flour
1t baking powder
1/2 t baking soda
1 chili pepper chopped fine
1t ginger grated fine
a generous grinding of black pepper to taste
1/4 t salt or to taste
1 - 2 t of dried ground dandelion greens
1/2 t ground arame or other sea vegetable
1/4 t turmeric
pinch of hing (asafetida)
kefir, buttermilk, or thinned yoghurt (about 1 cup)

Mix all of the dry ingredients in a bowl.  Add kefir, buttermilk, or yoghurt a bit at a time, mixing until the consistency of the batter is good for idli (like a thick muffin batter).  Make the idli in the usual way; takes about 20 minutes.

Coconut Garnish

heat a bit of butter in a pot and toast some mustard seeds, coconut, and sesame seeds.  Use to garnish cooked idli, or sprinkle on top of the uncooked idli and steam into the idli.