Tahini Date Freezer Cups

 

Ingredients

 For the date filling

100g Medjool dates

1 tbsp toasted sesame seeds

Pinch of salt

1/4 tsp cinnamon optional

1/4 tsp cardamom optional

Fort the tahini cups

80ml tahini

2 tbsp coconut oil melted

 

Preparation

 Cover the dates with boiling water for 15 minutes then drain well and allow to cool. Add the dates, salt and spices to a bowl and mash into a smooth paste using a fork, then fold in the sesame seeds. Mix the tahini and melted coconut oil in a bowl. Transfer about 1/2 tbsp into mini silicon cupcake moulds, then add about 1 tsp of the date mixture. Cover with another 1/2 tbsp of the tahini mixture. You can also use paper cupcake cases in regular sized muffin tin. This will give you 5-6 large cups instead of 10 mini ones. Freeze for about an hour, then enjoy! Store in an air-tight container in the freezer for up to 3 months.  To make Tahini

1 cup (140g) sesame seeds, we prefer hulled

2 to 4 tbsp light flavored oil such as sesame oil (not toasted), avocado, grape seed, vegetable, or a light olive oil

Pinch of salt, optional

Method

Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly, until the seeds become fragrant and turn light golden, 3 to 5 minutes. Stay close and keep stirring, as the seeds can burn quickly. 

Add the toasted sesame seeds to the bowl of a food processor, then process until a crumbly paste, about 2 minutes. Add 2 tablespoons of the oil, then process for 2 to 4 minutes more, stopping to scrape the bottom and sides of the food processor a couple of times. 

Check the tahini’s consistency. It should be smooth, not gritty, and should be pourable. You may need to process for another minute and add 1 to 2 more tablespoons of oil. Taste the tahini for seasoning, then add salt to taste and process for 5 to 10 seconds to mix. Storing Keep tahini in an airtight jar in the refrigerator for a month. After some time in the fridge, it might separate like natural peanut butter. To fix this, stir it well before using it.   

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Mango & Tahini Overnight Oats

  

 

Ingredients

1½ cups refrigerated unsweetened coconut milk beverage

 

¾ cup nonfat plain strained (Greek-style) yogurt

 

¼ cup tahini

 

2 tbsp pure maple syrup / honey

 

1 tbsp vanilla extract

 

2½ cups thawed frozen or fresh mango chunks, divided, plus more for garnish

 

2 cups old-fashioned rolled oats

 

2 tbsp hemp seeds, plus more for garnish

 

1 tbsp toasted sesame seeds

Directions

Combine  coconut milk, yogurt, tahini, honey/ maple syrup, vanilla and 1 cup mango in a blender; process until smooth, about 2 minutes. Transfer to a medium bowl.  

Add oats and hemp seeds to the mango mixture; whisk until well combined. Cover and refrigerate for 8 hours.  

Spoon ½ cup oat mixture into each of 4 (8-ounce) jars; top each with ¼ cup mango. Spoon ¼ cup oat mixture over the mango in each jar. Top the jars evenly with the remaining ½ cup mango. Sprinkle with 1 tablespoon sesame seeds and garnish with hemp seeds, if desired, before serving.  

 

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs 

Healthy Protein-rich burger

 

Ingredients

8 ounces/ 250 gm baby gold potatoes, halved or quartered if large

 

2 tbsp extra-virgin olive oil, divided

 

¾ tsp pepper pdr divided

 

¼ tsp smoked paprika

 

¼ tsp salt, divided

 

4 tbsp whole-milk plain strained (Greek-style) yogurt/ hung curd

 

1 tbsp ketchup

 

1 tbsp mayonnaise

 

3 tbsp dill pickle slices, divided, plus 1½ teaspoons brine from jar

 

1 medium clove garlic, grated (½ tsp)

 

*8 ounces/ 250 gm lean ground beef OR mushroom and paneer/ white beans/ Soya granules- soak in hot water as directed, then wash well, squeeze it out, mash with your hands, adding some paneer, form patties,

 

2 slices sharp Cheddar cheese

 

4 cups chopped iceberg lettuce

 

⅔ cup halved cherry tomatoes

 

¼ cup thinly sliced red onion

 

Toasted sesame seeds for garnish (optional)

 

PREPARATIONS 

Preheat oven to 450°F. Place halved (or quartered) potatoes in a large bowl. Add 1 tablespoon oil, ½ teaspoon pepper and ¼ teaspoon smoked paprika; toss to coat. Spread onto a large rimmed baking sheet, cut-sides down. (Reserve the bowl). Roast until golden brown and tender, tossing once halfway through, about 20 minutes. Return to the bowl; sprinkle with ⅛ teaspoon salt and toss to coat. 

Meanwhile, whisk 4 tablespoons yogurt, 1 tablespoon ketchup, 1 tablespoon mayonnaise, 1½ teaspoons pickle brine and the grated garlic together in a small bowl. Finely chop 1 tablespoon pickles; stir into the yogurt mixture. 

Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Form 8 ounces ground beef into 2 (½-inch-thick) patties; season with the remaining ¼ teaspoon pepper and ⅛ teaspoon salt. Cook until golden brown on the bottom, about 3 minutes. Flip and continue cooking until no longer pink in the center, about 2 more minutes. Top each patty with 1 cheese slice; cover pan. Remove from heat and let stand until the cheese has melted, about 1 minute. 

Divide 4 cups lettuce, ⅔ cup tomatoes, ¼ cup onion, the roasted potatoes and the remaining 2 tablespoons pickle slices between 2 bowls. Top each bowl with a cheeseburger patty and drizzle with the reserved yogurt mixture. Garnish with sesame seeds, if desired. 

*Note- If you want to use white beans, boil it, mash it well, add paneer and season it as per your choice. I prefer this or using soya granules to make the patties, healthy.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs  

Vegetable Stuffed Chinese Pancakes with diping sauce

Ingredients

For the outer covering -

• 2 cups All Purpose flour
• 1 tsp Salt
• 2 tsp Oil
• Warm water as needed to form a stiff dough

For the Tofu and Vegetable filling -

• 12 oz Extra firm or firm Tofu chopped into very tiny pieces
• 2 cups Cabbage finely chopped
• 1 cup Carrot finely chopped
• 2 tbsp Soy sauce
• 1 tbsp Chili paste or to taste
• 1 tsp Sugar
• 2 tsp Corn starch
• 3 tbsp Water
• 2 tbsp Oil

Instructions

To make the outer covering / dough -

• Mix the flour and the salt together and add enough water to make a stiff dough.
• Add the oil and knead the dough for about a minute.
• Cover the dough and let it rest for about 30 minutes

  To make the Tofu and Vegetable filling -

  Drain the tofu and wrap it in a couple of layers of paper towels and place some weight over it to get rid of excess water. Now chop the tofu into very tiny pieces.

  Heat a wide pan and add 2 tablespoon oil. Add the tofu and fry it on medium-high heat until it is golden brown.

  Now add the chopped cabbage and carrot and let the vegetables cook until halfway done.

    Add the sauce and the chili sauce and mix well. Let it cook for 2 to 3 more minutes.
   Mix the cornstarch in water and add this to the tofu and vegetable mixture. This helps combine everything together.
   Cook for a minute more and then turn off the flame and let the filling cool entirely before stuffing.

   Pinch out tiny pieces from the dough. I got about 12 to 13 pieces. Roll each piece into a ball and keep it aside.

  Working with one piece at a time, dust it with enough flour and roll it into a very thin circle. I made about 5 inch wide circles from the dough balls. Make sure that the edges are rolled very thin so the pancake is not very doughy.

  Place about 2 heaping tablespoon of filling in the center and start to seal the edges by bringing them together forming a pleat. It is somewhat like making the modak / kozhukattai./ stuffed paranthas

   Now flatten the pancake, so it is about ½ inch thick

  Heat a heavy bottom pan. I love my cast iron pan for this as I got a beautiful crust with it.

  Add about 1 tablespoon of oil and place the formed pancakes on the pan. Depending on the size of your pan, you can cook about 3 to 5 at a time.

  Cook on both the sides until golden brown and then remove it on a plate.

  Serve warm with sauce

  For the dipping sauce

  Thin soy sauce – 4 tbsp

  Vinegar – 4 tbsp

  Ginger – ½ teaspoon (grated)

  Sugar – 1 tsp

  Red pepper flakes – ½ tsp

  Toasted sesame seeds – ½ tsp

  To make the dipping sauce –

  Combine all the ingredients mentioned above and whisk them to mix well.

  Serve with the pancakes!

  

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs