Steamed Lentil Balls with Parsnip, Rutabaga, Turnip

Served as snack or appetizer, these steamed lentil balls are packed with so much goodness that I can end up overindulging. And, when cooked in a curry sauce, it is the perfect side dish for naan or roti.

Petite French green lentils and split pigeon peas (tuvar dal), along with some bulgur (cracked wheat) is soaked in hot water till they soften a bit. Then ground up with some herbs and flavors.

Grated parsnip, rutabaga, turnip, and ginger bring in the earthy flavors.

Coconut flour, my latest obsession, is perfect to bring the dough together to shape into balls. High in fiber content, coconut flour helps bind the lentil paste and grated veggies. These balls can be steamed or deep fried or baked. I made a batch of steamed lentil balls and a batch of fried ones for kids's snack.

These steamed lentil balls are very much like the traditional South Indian Paruppu Urundai Kuzhambu recipe, but with a boost of flavor from winter root vegetables.

The steamed lentil balls can be cooled and frozen for later use. Just thaw overnight in the fridge before incorporating in curries or other recipes.

Ingredients
For the Lentil Balls:
1½ cups combined grated turnips, rutabaga, parsnip, ginger
⅓ cup coconut flour, more or less
to soak and grind to paste:
¼ cup split pigeon peas
¼ cup green lentils
¼ cup bulgur
3 or 4 dry red chilies (optional)
to flavor:
&frac14l teaspoon turmeric powder
&frac1 teaspoon chili powder
&frac1 teaspoon brown sugar
salt to taste

For the curry:
2 cups vegetable broth
1 Tbsp dark cocoa powder (optional)
2 Tablespoon tamarind concentrate (sold as Sour Soup Mix)
1 teaspoon minced garlic
¼ cup finely diced onions
¼ cup finely diced red, yellow bell peppers
1 cup tomato sauce
1 teaspoon vegetable oil
favorite spices - cumin powder, coriander powder, or ready-made taco seasoning, or even Ras al Hanout

Preparation:

1. Soak the split pigeon peas, green lentils and bulgur with optional red chilies in boiling hot water for about half an hour or up to one hour
2. Meanwhile, grate the parsnip, rutabaga, turnip and ginger and keep handy
3. Grind the soaked split pigeon peas, green lentils, bulgur, chilies to a fine paste, adding no more than a few teaspoons of water if needed -- the lentil paste needs to be thick not runny
4. Combine the ground lentils mixture, grated veggies, flavoring ingredients, add a little bit of coconut flour at a time and mix the dough to a stiffer consistency that will lend itself to shaping
5. Shape the dough into balls and steam for about 10 minutes
6. Meanwhile, start the curry simmering in the pot - simply combine all the curry ingredients and bring to a simmer, adjusting flavors
7. Drop the steamed lentil balls into the gently simmering curry and allow to cook for about 8 to 10 minutes to absorb the flavors
8. Serve warm with rice or roti or naan

Alternately, I saved a batch of lentil balls before steaming, and deep fried these for the kids. The steamed lentil balls can be deep fried as well, if preferred.

With some ketchup on the side, kids love eating up these fried balls not surprised at all by the fact that it has turnip, parsnip, and rutabaga which they typically avoid at all costs.

Sweet Potato, Carrot, Kale, Cheese, Chipotle Savory Bread

Savory breads or muffins loaded with winter veggies and goodness seem perfect for the cold weather, especially with a hearty soup or stew.

This type of bread makes a wonderful snack when toasted crisp on the outside - ideal for kids' lunch box.

Sometimes, I add in about ½ cup of grated butternut squash to the mix, just for the fun of it.

Rather than pureed, I liked the finely grated veggies for this bread. Chipotle adds a smoky heat that makes this a favorite tea time snack.

Instead of in a loaf pan, the batter can be poured into greased muffin tins for delicious savory breakfast muffins. Reduce cooking time to about 25 minutes or so, till done.


Ingredients
Veggies:
1 cup grated sweet potato
½ cup grated carrots
¼ cup grated cheddar cheese
½ cup chopped kale (+spinach)
1 Tbsp grated ginger

1 tsp chipotle in adobo sauce
Dry:

1½ cup flour

1½ tsp baking powder

1 Tbsp flax meal

1½ tsp salt (adjust to taste)
Wet:

1 Tbsp apple cider vinegar

½ cup neutral-flavored oil

¼ cup buttermilk
1 Tbsp sugar

2 eggs, beaten
1 or 2 Tbsp of water, if needed

Preparation

1. Preheat the oven to 375°F
2. Grease a loaf pan and keep handy
3. Combine the ingredients in a large mixing bowl and mix till well-incorporated
4. Pour into the greased loaf pan and bake in the 375°F oven for about 35 to 40 minutes, turning half way though; check if a toothpick inserted in the center comes out clean; if not, bake for another 5 minutes or till done.
5. Allow to cool in pan for about 5 minute and remove from pan, slice and enjoy!

Ginger-Lavender Chicken with Lacinato Kale

Treasured in Tuscany, Lacinato Kale is one of the easiest greens to incorporate in a portioned plated meals.

For this dish, the whole, washed, leaves get cooked in the microwave with a dash of salt and required amount of water. Then, it is ready for sauteing in the hot cast iron skillet, the skillet in which the chicken has just been cooked, so that kale picks up the flavors of the sauce.

Ginger and lavender come together to make a wonderfully aromatic and delicious sauce.

Ginger Lavender Sauce:
1 Tbsp freshly grated ginger
3 Tbsp chopped lavender flowers
1 tsp light soy sauce
1 tsp agave nectar
1 Tbsp Sriracha hot sauce
½ cup red wine
¼ cup low sodium chicken stock

Combine the sauce ingredients, stir well, keep handy to add to cooking chicken.

Chicken:
2 marinated boneless skinless chicken breasts
1 Tbsp olive oil
Thinly sliced red onions, if preferred (optional)

Preparation:

1. Heat oil in a cast iron skillet to high heat
2. Add the chicken breasts and sear one side for 1- 2 minutes, then flip the chicken breast
3. Reduce heat to medium, cover and cook for 8 minutes
4. Then, add the sauce and cover and simmer gently till it reduces to about one-third cup total
5. When internal temperature is 170°F and sauce is reduced, dish up chicken and reserve sauce for serving
6. In the same pan, add the drained microwaved kale and red onions and a teaspoon of olive oil, saute till wilted to satisfaction
7. Dish up the kale along with the chicken breast and serve warm

Ginger Tofu Eggplant

Combination of eggplant and tofu, with ginger and garlic is quite heavenly.

Pan-fried or baked tofu, infused with flavors from marinating overnight, makes a great addition to simple vegetable dishes. It can be made ahead of time and refrigerated for up to a week, or frozen for a little longer.  I like the Extra Firm tofu and bake it so the texture gets chewy and firm.

Marinate the tofu cubes in a simple ginger-soy sauce-chili marinade and leave it in the fridge overnight. Bake in a 375°F oven for about 10-12 minutes.

Ingredients:
1/2 large globe eggplant, cut into fairly big cubes
8 to 10 cubes of pan-fried marinated tofu
1 cup coarsely chopped spring onions
1 Tbsp fresh grated (or julienned) ginger
2 to 4 cloves garlic, sliced
1 Tbsp crushed red pepper
2 Tbsp oil

1 tsp cornstarch + water as needed for thickening the sauce

garnish:
3 Tbsp chopped cilantro for garnish
3 Tbsp finely chopped spring onions for garnish
2 tsp sesame seeds (toasted, if preferred)

ginger-soy-sesame sauce:
2 Tbsp fresh grated ginger
4 Tbsp light soy sauce
2 Tbsp red wine vinegar
2 Tbsp tamarind concentrate
2 tsp cayenne pepper (less if you prefer)
1 Tbsp brown sugar
1 tsp sesame seeds (toasted, if preferred)
1 finely chopped green chili (optional)
1 Tbsp black bean paste (optional)

Preparation:

1. Mix the sauce ingredients and set aside
2. Heat oil in a wok or pan, add the garlic, ginger, saute briefly, then add the eggplant chunks and crushed red pepper
3. Add the sauce and stir well to coat and cook till eggplant is almost done - cooked through but not mushy; add the pan fried tofu chunks and toss it around a bit till sauce is well incorporated and eggplant is done; thicken with corn starch if the sauce is too runny
4. Garnish with chopped sesame seeds, spring onions and cilantro; serve warm with steamed rice