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.

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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!

 

 

8 Ramadhan 1435/2014 ~ Suhuur {Hashbrown Breakfast}

sausage hashbrown turkey breakfast 1 The Menu:
Scrambled egg omelet,  turkey sausage (secret recipe), home made hash browns (recipe below)

Method of Cooking:
Stove top

Tips:
To keep potatoes from sticking to the skillet, sprinkle a little bit of salt in the pan.

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Did you know that most of the store-purchased (processed) hash browns contain wheat? Yep! They sure do!

The hash browns we make are the old-school style.  Did you say you want the recipe? Here you go!

HASHED BROWN POTATOES

  • 6 medium, cold boiled potatoes (sometimes I will dice then boil the potatoes and let cool)
  • cooking oil
  • 3 raw green peppers (optional, I never include it)
  • ¼ teaspoon celery salt
  • salt and pepper

hash browns 3Chop potatoes fine, season with celery salt, salt and pepper to taste. Remove seeds and stem from pepper, wash drain and chop fine.

Mix with potatoes.

Put about 1 tablespoon of melted shortening in pan and when hot, add potatoes and cook slowly.

When partly brown, fold into omelet shape in one side of pan. Fry until a rich brown.

Source: PENNSYLVANIA Dutch COOKERY {Project Gutenberg}

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.

Ahlan Yall! Gluten Free Moravian Tea (Moon) Cakes

gf crescent cookiesOoh yum! Did we ever have fun making (and eating) these cookies!  Moments like this make me wish for scratch-and-sniff Internet so you can see for yourself.

These cookies were easy to make. I modified a simple gluten-free sugar cookie by adding in vanilla extract, lemon extract, and allspice. The original recipe called for nutmeg but that’s off limits for Muslims. So allspice it was!

Normally, sugar cookies are rolled out and cut with a cookie cutter. However, my gf recipe can’t handle that; the cookies bake up too hard. gf crescent cookies cooling

After rolling the dough into little balls (as per my recipe instructions), we used a cookie cutter to remove a crescent shaped section. As you can see, some of the moon nearly got baked right out.

No frets! We served up the best crescent-shaped ones as a treat; and ate the others, shall we say, rather informally . . . hehe.

Ramadhan Mubarak!