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.

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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!

 

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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.

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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}

 

4 Ramadhan 1435/2014 ~ Dinner {Turkey Pot Pie}

4 Ramadhan 1435 GF Turkey Pot PieThe Menu:
Turkey pot pie, salad (from our garden)

Method of Cooking:
Stove top, Oven

Tips:
Unlike traditional pot pies, the only part of this meal that requires the oven is the crust which bakes for only 8-10 minutes.

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Remember the extra amount of turkey I cooked in the crock pot?  Well, I used it to make the pot pie!

We did a little bit of prep cooking earlier including making stock with turkey bones, carrots, celery, and onion. Then about an hour before Maghrib, we worked on the rest of dinner:

  • Made the Pot Pie Filling — added meat and veggies; thickened on the stove top with cornstarch and water mixture
  • Made & Baked the Crusts — used the crust recipe from the Apple Tarts minus the sugar
  • Finished the Dish — filled crusts with pot pie filling

Again, another delicious but easy meal.

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.

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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!

 

 

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

Tips:
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.

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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!

1 Ramadhan 1435/2014 ~ Dinner {Turkey}

1 ramadhan 1435The Menu:
Turkey, polenta, green veggies, potatoes

Method of Cooking:
Crock pot, oven, stove top, steaming

Tips:
Cooked extra meat to be frozen and used later in a gluten-free pot pie

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Tonight’s meal was such a breeze, alHamdulillah. We all got in the kitchen towards the evening all cozy-like and cooked together.

The crock pot did the bulk of the hard work. The oven was used briefly (about 30 minutes). And steaming the veggies only took a few minutes. Overall, it was a tasty but easy meal to make alHamdulillah.