It’s Not All Mary Poppins

Tofu-spinach curry

In fact, the original recipe calls for fish, not tofu. I use tofu to accommodate my vegetarian child.

Ingredients:

400g fish (a scant pound)
or 340-gram package of extra-firm tofu

oil
1 large onion, diced
6 cloves garlic, diced
3T mild curry paste (My curry paste is fierce hot; I use 1T.)
4T minced ginger
(1/2 jalapeno, minced; I skip this with the daycare.)
2 t coriander
1/2 t turmeric
700g spinach (fresh, coarsely chopped)
or 1 pkg frozen spinach (If using frozen, no need to thaw first. Just toss it in!)
1 1/2 cups crushed tomatoes (I usually toss in the whole can.)
2 – 4 cups of water
2T lemon juice

(In my recipes, T = tablespoon, t = teaspoon, c = cup.)

Method:

Cut fish into 2 cm (1″) cubes. If using tofu, you can prep it by cutting into cubes and frying first, or you can just crumble the whole block to the consistency of cottage cheese. I usually do the latter.

In wok or largish pot, cook onion in oil till soft, 5 – 7 minutes. Add garlic, curry paste, ginger, (jalapeno), and spices. Cook another minute, stirring.

Add spinach and cook 2 minutes till wilted.

Add tomatoes and water and bring to a boil. (How much water you add depends entirely on the consistency you like.)

Add fish/tofu. Reduce heat and simmer till fish is done (about 8 minutes), or until tofu heated through. Stir in lemon juice and serve.

If you’ve used less water, it’s nice served over rice; if you’ve added more water to make a soup, serve it in a bowl with a side of naan.

Yum! I love, love, love this stuff.

April 23, 2012 Posted by | food | , , , | 5 Comments

Dipping sticks

Nothing rude, just what we had for lunch today! First off, they each received about a half cup of cucumber and orange pepper slices. When those were done (never put the rest of the meal on the table until the vegetables have been ingested; very motivating), I brought out the main course:

Dipping Sticks.

It occurred to me as I served it that this would be another good entry in the Quick-and-Healthy toddler food sweeps. (Recall that I’m hoping for lots of good, healthy recipes for small children?)

I’ve long said that kids will eat styrofoam if they’re allowed to dip it, and today’s lunch proved the point. Because Dipping Sticks? Really? They’re firm tofu, cut into fingers and deep-fried in an inch or two of oil, lifted out with a slotted spoon, cooled for a minute or two on paper towels, then served with … this is the important part … a tablespoon of plum sauce each for dipping.

They devour them, and ask for more! Of course, deep-fried anything is just about the very least healthy way to serve it, but I do use olive oil, and I do blot them thoroughly before serving — and it’s tofu!

And why do I not call them that, instead of with the cutesy euphemism? Because some of them are convinced that they DO NOT LIKE TOFU. If I call them tofu sticks, it would be a struggle to get them to eat it. Call them Dipping Sticks, though, and they vanish in the burp of a toddler.

Yum…

August 1, 2008 Posted by | food | , , , , | 6 Comments