2 Ramadhan 1435/2014 ~ Dinner {Fish}

2 Ramadhan 1435The Menu:
Oven fried cod, fried rice with peas & carrots, salad (from our garden) with cucumber, avocado and toasted pumpkin seeds topped with dairy free “ranch” salad dressing (recipe below)

Method of Cooking:
Oven, stove top

I sprinkle the cod with a mixture of salt, black pepper, garlic and onion powder while the fish is defrosting. This gives the spices plenty of time to season the fish.


This is another yummy but easy meal to prepare. Leftover white rice becomes fried rice and the cod is quickly pan-fried in the oven for about 10 minutes.

We have a very large and fresh salad with salad greens from our garden, and the home-made salad dressing is one of the best parts of this meal. I’ve included the recipe below.

Dairy-Free/Gluten-Free Ranch Salad Dressing

  • 1/4 cup Mayo
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Non-dairy Milk, plus a little bit extra for thinning down the sauce
  • Salt and Black Pepper to taste
  • Dried Herbs to taste (we like dried chives, dill, garlic powder, and onion powder)

Put the mayo in a small bowl. Add the lemon juice and stir well. Whisk small amounts of the milk into the mayo stirring frequently to remove any lumps. Add in spices and mix well.

If the dressing is too thick, thin it down by adding in 1 teaspoon-full of milk at a time.

This salad dressing recipe comes from a 80-year-old cookbook!

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