11 Ramadhan 1435/2014 ~ Dessert {Scones}

gf sconesThe Dish:
Gluten-Free Scones (recipe link here)

Method of Cooking:
Oven

Tip:
Sorghum flour is also known as Jowar flour at most Indian stores.

_____________________________________________________________________________

There are two flavors of gluten-free scones you see in the picture. One is cranberry orange (orange zest + chopped up cranberries).  And the other is walnut/dates with lemon icing drizzled on top. The original scone recipe contains currants. But we substitute other things and even combinations of things for the currants. We like being creative.

People think it’s difficult to make scones. It’s not. It is super easy.

So when you get in that kitchen, run wild and (gluten) free!

 

 

Advertisements

9 Ramadhan 1435/2014 ~ Dinner {Fish Stew with Greens}

Mackerl Stew GreensThe Dish:
Fish stew (canned mackeral) with sliced yellow carrots, brown rice, collard greens, fresh lime

Method of Cooking:
Stove top

Tip:
Those of us who gluten free, use peanuts (and other nuts) not wheat flour to make thick and savory gravies. Approximately 1/2 cup peanuts were ground in the coffee bean grinder and added to about 2 cups of seasoned boiling chicken stock. Stir well.  An additional 1 cup of water was added to reach the desired thickness once the gravy cooked down.

_____________________________________________________________________________

I think every culture has it’s own fish stew recipe. This one is our take on a typical African fish stew. It includes canned mackerel, tomato paste, and crushed peanuts (peanut butter can also be used), powered spices (ginger, coriander, onion), fresh garlic, and chicken stock (as we did not have fish stock).

The chicken stock was made in June and stored in the freezer as a prep to Ramadhan cooking. So because we did not have to make the stock, the dish took about 20 minutes to cook.

You can find recipes for fish stew in any African cookbook, or search the Web.

 

 

7 Ramadhan 1435/2014 ~ Gluten-free Ginger Molasses Cookies

GF Spice CookieThe Dish:
Gluten-free Ginger Molasses Cookies (recipe link here)

Method of Cooking:
Oven

Tip:
Make sure the dough chills at least an hour. Letting it chill at least a day really does up the flavor. And do not bake these cookies on the lower oven rack — they will burn.

_____________________________________________________________________________

This cookie recipe calls for oat flour. It you can’t find it in a local store, make your own. Bon Appétit online says  to add 1 ¼ cup old fashioned oats (don’t use quick oats) to a food processor or blender and process until finely ground.

I have found that my coffee bean grinder is better. I work in small batches being sure not to over process it.

Enough about oat flour . . . We like this cookie recipe because it just tastes good. We’re thinking to have it on ‘Eid as cookie ice cream sandwiches.

Give this recipe a try! It’s super easy!

 

 

6 Ramadhan 1435/2014 ~ Dinner {Chicken & Rice}

Somali Rice Chicken 2The Dish:
Chicken, veggie rice with spices (recipe link below), salad

Method of Cooking:
Oven, stove top

Tip:
The chicken recipe I used bakes “hands-free” in the oven so that I can do something else while dinner cooks. And the day was cool enough that having the oven on was not a problem.

_____________________________________________________________________________

Rice is a wonderful grain alHamdulillah! It’s very filling and naturally gluten-free.

The rice recipe —Bariis isku karis (Somali rice with spices)—  was delish!

One of the things I like about this recipe is that it uses whole ingredients and spices, and not things that are processed.

I hope you try it!

 

5 Ramadhan 1435/2014 ~ Dessert {Coconut Pudding Heart Tarts}

Coconut Dessert 3-001The Dish:
Individual coconut pudding tarts with a gluten-free nut crust (recipe below)

Method of Cooking:
Oven, stove top

Tip:
I made coconut milk from dried coconut. It doesn’t need preservatives, uses less storage space, tastes fresher than canned milk, and I can make the exact quantity needed without waste.

_____________________________________________________________________________

Food sensitivities and allergies are common among many families. This means dishes require a bit of thinking outside the box.

For example, I wanted to show some Ramadhan love in dessert form so I took a basic recipe for cornstarch pudding from a very old cookbook and made it fit our family’s needs.

I used coconut milk instead of cow’s milk. And the crust —which requires only an 8-minute bake— was made from walnuts and raisins instead of wheat. It’s one of our favorite gluten-free crusts.

I let everything cool down before spooning in the cooked pudding. Then I made hearts with a simple raspberry sauce that was made with a little bit of sugar, cornstarch and defrosted raspberries.

Raisin Nut Crust

  • 1 cup Sun-Maid Golden Raisins
  • 1 cup walnuts

HEAT oven to 375ºF. Spray 9-inch spring-form pan with cooking spray.
PROCESS 1 cup golden raisins and walnuts in food processor until finely chopped, about 30 seconds.
PRESS in bottom and 1/2 inch up sides of spring-form pan.
BAKE 8 minutes or until nuts are toasted and crust is set. Cool completely.

Source: SunMaid.com Light Citrus Cheesecake with Raisin Nut Crust {HERE}

 

3 Ramadhan 1435/2014 ~ Dessert {Apple Tarts}

3 Ramadhan 1435 apple pieThe Dish:
Individual apple tarts/crostata – recipe below

Method of Cooking:
Oven, stove top

Tip:
When cooking the apples, keep the sauce pan covered. Otherwise, the liquid from the apples will evaporate and the mixture will probably burn.

_____________________________________________________________________________

Have you too noticed an increased desire for desserts during Ramadhan? Or is it just me?

At any rate, these apple tarts came about through a marriage of two recipes. Here’s how I did it insha’Allah.

First, I adjusted this simple but tasty stove-top {Chunky Apple Filling Recipe} for 1 pound of apples since it was all I had; it was enough alHamdulillah. With no lemon juice on hand, I substituted water! And I used white sugar instead of the brown but added about ½ teaspoon of molasses . . . after all, brown sugar is just white sugar + molasses. The molasses adds flavor and creates that beautiful color.

Next, while the apples were simmering in the sauce pan, I made this gluten-free {Sorghum Pie Crust}.  I used butter not shortening, and added ½ teaspoon sugar to the dry ingredients because I know this recipe is a bit on the salty side.

Next, I divided the dough into ramekins, patted the crust into the bottom and up the sides of the ramekins, and baked according to the recipe instructions.

I let the crusts cool for about 10 minutes before piling in the cooked apple pie filling.

Y-u-u-u-u-m-m-y!