12 Ramadhan 1435/2014 ~ Dinner {Tamale Pie}

Chicken Tamale PieThe Dish:
Chicken, seasoned black beans, salad, hashed-brown style potatoes

Method of Cooking:
Stove top, oven

Cooked chicken was cooled to the touch then pulled the off of the bone and cut up using kitchen shears.


This was a multi-step meal.

Chicken thighs were cooked on top of the stove in boiling water seasoned as if making chicken broth. We then used the broth to make the enchilada sauce, the tamale cornmeal mixture, and the beans.

The beans —which had been prepared earlier in the month and kept in the freezer— were defrosted, added to a pan with onions, spices, and more of our homemade chicken broth, and cooked til tender, about 10 minutes.

Although several parts of the meal used the same chicken broth, each is flavored differently with its own set of spice combinations.

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

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

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

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.