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!

Salad Dressing

Here is a simple but highly tasteful salad dressing recipe. I like to dissolve the salt into the lemon juice/vinegar before adding the olive oil. I also like to sprinkle in a little garlic powder sometimes. And freshly ground black pepper is just so wonderful in this recipe.

2 Tablespons lemon juice
2 Teaspoons balsamic vinegar
Extra virgin olive oil to taste
Black pepper (freshly cracked)

Whisk together all of the ingredients. Toss with salad greens.


Recipe: Olive Oil Butter

My naturopathic doc shared a very easy recipe for olive oil butter. It’s very economical especially if you find butter on sale (stock up when you do). And it tastes great spread on food or used in cooking.


  • 1 pound butter
  • 1 cup extra virgin olive oil (from new dark bottle)


  1. Put butter in glass container with tight lid.
  2. Let butter come to room temperature.
  3. Pour in olive oil.
  4. Whip butter and olive oil (I use a fork) at room temperature until mixed well.
  5. Store in the refrigerator.

To print recipe go here Printable Recipe

View step-by-step photos of this being made.

Economical Pesto

Skip the expensive pine nuts and basil that usually go into making pesto. This recipe uses walnuts and spinach. And, it tastes really good.

Spinach Walnut Pesto

  • 1 C chicken broth
  • 10-oz baby spinach
  • 2/3 C Parmesan cheese (optional)
  • 1/4 C extra virgin olive oil
  • 2 cloves garlic
  • salt, pepper to taste
  • 4-oz walnuts, chopped


  • Heat 1 C chicken broth to a boil. Remove from heat.
  • Using food processor, work in batches to grind spinach, nuts, chicken stock and garlic.
  • Transfer to a bowl. Stir in cheese and olive oil. Taste. Then season with salt and pepper if needed.

Pesto is usually made with cheese, but you can leave it out.

Freezing Pesto: Don’t add the Parmesan cheese in the final mix. It freezes better. Add the cheese after frozen pesto is thawed out.

Other uses for pesto: • spread on a roasted-vegetable sandwich • stir into vegetable soup • thin with water and vinegar for a salad dressing • mix with mayonnaise to make a dip for vegetables • stir into mashed potato • use as pizza sauce

I believe I got this recipe from Rachael Ray’s site.

Healthy Saute–What it is and How to do it

Healthy saute uses a small amount of broth instead of heated oils to cook vegetables. Broth is way cheaper than oil. Cha-ching. You save!

How To Healthy Saute


  • Broth (chicken, beef, etc)
  • Onions (sliced, diced, etc)
  • Spices
  • Vegetables, diced
  • Meat (sliced or diced chicken, etc. optional)


  1. Stainless steel pan (or cast iron); non-stick cookware is toxic.
  2. Heat 1 – 2 tablespoons of broth in a skillet over med-high heat.
  3. Once broth bubbles, add onions. Cook about 5 minutes, stirring frequently.
  4. Add fresh spices (garlic, fresh ginger, etc.) and cook for a minute or two, stirring often.
  5. Add vegetables. Cook til done, stirring frequently. Or add meat. Cook til done. Then add vegetables.
  6. Remove from heat, toss in a little extra virgin olive oil

Onions have oil that gets released when cooked. If they stick, keep stirring. They will let go. Lower the heat if onions burn.

Cooking onions kills the smell that bother people and angels [Healing with the Medicine of the Prophet 257-8].

Get printable version of this here Print Healthy Saute

See more healthy saute recipes here Healthy saute.