Blueberry French Toast (Sahoor in a Crock Pot)

Slow Cooker Blueberry French Toast

1 cup softened cream cheese
1 loaf of french bread, sliced into 1 inch thick pieces
1 1/2 cup fresh or frozen blueberries
8 eggs, beaten
2 – 5 ounce cans of evaporated milk
2/3 cup of heavy cream
1 cup sugar
pinch salt
2 t vanilla
3/4 t cinnamon
Slice bread into 1-inch thick slices. After slicing bread let it sit out for 6-8 hours to dry out. (Do not skip this step, it is very important in having a non-soggy final dish).
Spray a 5 – 6 quart slow cooker with nonstick cooking spray. Spread cream cheese on one side of each slice of bread. Place the bread, cream cheese side down, into the crock. (Stand them up and lean them against each other and allow them to overlap a little) Sprinkle the blueberries evenly over the bread, allowing some to fall between the slices.
Combine the remaining ingredients in a medium mixing bowl. Pour mixture over the bread and berries in the slow cooker. Gently press the bread down into the egg mixture. Let the mixture sit for 10 minutes and then press the bread down again. Repeat until the liquid is mostly absorbed, about 30 minutes.
Cook on low for 3 – 4 hours. The casserole will be slightly browned on the edges when done. If there appears to be any excess liquid, remove the lid and cook for an additional 30-60 minutes. Serve with powdered sugar or maple syrup.
Note: Don’t skimp on the evaporated milk and heavy cream. If you sub regular milk, there is a chance that it could curdle or clump during cooking.
*I switched evaporated milk for almond milk and coconut milk for heavy cream. I didn't use the cream cheese, but you can certainly add it. Also instead of leaving the bread out I baked it in the oven til it was crisp. Maybe 20-30 minutes on 325-350

Halal Barbecued Beef Sandwiches (Iftar in a Crock Pot)

Okay, I've got to tell you that we served these halal sandwiches for up to about 30 people last night for iftar. It was my every intention to get a pic, but after salat my mind went straight into serving mode. However, considering the fact that there wasnt one sandwhich left I'd have to say they were extra yummy! I got a half of a sandwhich and had to act fast in order to get that.

This sandwhich was adapted from a book called Art of the Slow Cooker By Andrew Schloss. We added our halal flair to the recipe and it proved to be a hit. Alhumdulillah!

3 pounds of halal roast beef (doesn't need to be exact)
2-3 Tbsp Beef Rub Seasoning (recipe to follow)
1 cup of Barbeque Sauce, homemade or purchased (make sure it has no corn syrup)


Halal Beef Seasoning
1 Tbsp sea salt
2 Tbsp paprika
1/4 rapadura or succanot (all-natural sugars)
1 tsp Hot Cayyene Pepper (African is Hot)
1/2 tsp cumin
1/2 tsp ground black pepper
Mix and store

Instructions:

Season the beef with the spice rub and add to crock pot. Cook beef on low. When the beef produces a lot of juice, about 4 hours into the cooking, drain off ALLthe juice and add the barbecue sauce in with the beef. Allow beef to cook for approximatly 7-8 hours, or until beef is very tender and easily pulls apart.
Place barbecued beef on whole wheat buns or bread of choice with fixings of choice and enjoy!
Ramadan Kareem!

*This recipe serves 6. We had to adjust it to serve a crowd.

Halal Greek Meatloaf (Iftar in a Crockpot)

I got this recipe from a crockpot recipe book called The Every Day Low-Carb Slow Cooker Cook Book. We adapted it a bit, and it was a very tasty halal meat loaf.

Olive oil
2 pounds of halal lean ground beef
1 6-ounce package of crumbled feta cheese
1 small can black olives sliced

3 eggs, beaten
2 tsp oregano
1 Tbsp minced garlic
1 tsp black pepper
1 Tbsp dried minced onions
1/4 tsp red pepper flakes

1. Coat the crockpot with olive oil. Set aside.
2. In a large mixing bowl, combine all ingredients and mix well. Transfer
mixture to the crockpot and form a loaf or a rounded mound shape.

3.Cover and cook on low for 8 hours. Let loaf sit uncovered, for 5 minutes before serving.

Delicious, Nutritious Dates

Dates are a great way to give a big boost to your energy. Packed with 31 grams of carbohydrates, dates are the perfect food to break your fast with. It gives the body the jolt of energy that it needs from fasting all day, while bringing the blood sugar up to a more normal level. Dates also have the dietary fiber that will help the body in the elimination process. Rich in potassium, dates help to assist with muscle contraction, thus the heart is aided when you eat dates along with all the other muscles in your body. Dates, due to their high potassium content, also help to lower the blood pressure. Dates also help to relieve intestinal disorders and keep intestinal parasites at bay. Rich in antioxidant, dates also help to fight off cancers, and it is especially affective in reducing the chances for abdominal cancer.
I could go on and on about the health benefits of dates. No wonder it was one of the Prophets favorite foods, and the one chosen for us to break our daily fast with.

Red Pepper and Mushroom Quiche (Sahoor in a Crock Pot)

This recipe comes from the book, The Every Day Low Carb Slow Cooker Cookbook, by Kitty Broihier, M.S., R.D., and Kimberly Mayone. With these quiche dishes the sky is the limit. There's a seafood version, spinach and fetta, bacon and cheese, sausage, etc. This one is a meatless version. They taste delicious. :)

3 Tbsp butter, divided
1 red bell pepper, cut into thin strips, then strip cut into 1-inch lengths
1 10 ounce package mushrooms, sliced
1 Tbsp dried minced onion
1/4 tsp sea salt
10 eggs, beaten
1 cup light cream
1/2 tsp black pepper
1 8 ounce package shredded cheddar cheese (or your favorite)

1. Grease the slow cooker with 1 Tbsp of the butter (leave excess in the crock pot); set aside.

2. In a large skillet over medium heat, warm remaining 2 tabelspoons of buter about 30 seconds. Add peppers, mushrooms, dried onions, and salt; saute until pepper is soft and mushrooms have lost their water, about 5 minutes. Drain the vegetables,if necessary, then add them to the slow cooker crock.

3.In a medium mixing bowl, whisk together the eggs, cream, pepper and cheese, then add to the slow cooker crock. Stir to combine all ingredients. Cover and cook on low for 4 hours. Do not overcook this dish or the quiche will be dry.

Great Bread Pudding In a Crockpot

Ma'shallah, so as you may have guessed I'm featuring crockpot recipes during this Ramadan. Their great because they save you time. This leaves you more time to do your extra prayers, Qur'an reading, charitable acts, teaching the children, visiting the sick, and so much more. Slow cooking meals allow you to economize on time, but not on flavor.
So last night was my attempt to salvage some old bread that was no it's way to being bird food. The results a great dessert after iftar, and tasty leftovers at sahoor. I've never been fond of bread pudding, but this one was a winner. (Alhumdulillah!)

Bread Pudding
Ingredients
• 8 cups cubed day-old whole wheat bread
• 4 eggs
• 1 cup almond milk
• 1/2 cup sugar
• 1/4 cup butter,palm oil shortening,or coconut oil
• 1/2 teaspoon vanilla flavor
• ½ teaspoon coconut flavor
• 1 1/2 teaspoon ground cinnamon
• 1 cup raisins

Directions: Place cubed bread in a 3-qt. slow cooker. In a small bowl, whisk the eggs, milk, sugar, butter, vanilla, coconut and cinnamon. Stir in raisins. Pour over old bread; stir gently. Cover and cook on low for 3 hours or until a knife inserted near the center comes out clean. Great for sahoor or dessert after iftar Yield: 6 servings.

Note: I used 1/2 cup of coconut milk and 1/2 cup of almond milk
You may also add about 1 cup of unsweetened shredded coconut if your
a coconut fan like me. :)
We ate this at sahoor along with eggs, grits, and salmon patties. Yummy!

Halal Beef Goulash (Iftar in a Crockpot)

1 1/4 pound bonless halal cubed beef (Stew Meat)
1 can crushed tomatoes in puree
1 packet of onion soup mix, or any vegetarian soup mix. (2.2 oz. packet)
2 Tbsp sweet paprika
2 tsp minced garlic
1 tsp caraway seeds
3/4 cup sour cream
3 Tbsp of fresh dill weed or 1-1/2 Tbsp dry dill weed
1. Mix all ingredients except sour cream and dill in a 3-qt or larger crockpot.
2. Cover and cook on low 7 to 9 hours until beef is tender. Stir in dill and sour cream.
Serves 6

Some Benefits of Fasting.

(Image by Rahhal)
Exerpt from Halal Healty Meals
Some of the spiritual benefits of fasting include that it accustoms one to patience and strengthens one‟s patience. It teaches self restraint and helps one to practice it. It places the gift of piety in the soul and cultivates it.
Some of the social benefits of fasting include that it accustoms the community to organization and unity, and the love of justice and equality. It causes a feeling of mercy and good character in the believers.
Some of the health benefits of fasting include that it cleanses the intestines and benefits the stomach. It also purifies the body from excesses and deposits, and it lessens the settling of fat and heaviness of the stomach with fat.

Sahoor in a Crockpot

During Ramadan we are truly trying to be focused on our spiritual growth and well being. I love to get up and do the early morning 'amals and prayers. Quite honestly, there are some mornings that I am so involved in my worship that I don't want to stop and tend to alot of cooking. It can become a distraction. At those times, its nice to have a hearty sahoor that's already going and needs little to no attention.

Apple and Raisin Crockpot Oatmeal

1 cup old fashioned oats
2 cups water
1 cup milk, almond milk, coconut milk or rice milk
1/2 small apple, chopped
1/2 tsp cinnamon
1/4 tsp cloves
2 tbsp succanat or Rapadura
1/4 cup walnuts

Add all ingredients to your crock pot except for the raisins and walnuts. Turn your crock pot on to low and cook for 8 hours approximately. Add the walnuts and raisins 5 minutes before its done and stir well through the oatmeal mixture. Serve with extra sweetner and milk. Makes 4 servings.

Variations: you can substitute honey instead of succanat/rapadura, and you can leave out the walnuts if you want. You may also add dates to this version, just add them at the time when adding raisins and walnuts.

Cranberries, not Just for Sauce Any More!

These tart little berries pack a powerful punch. Super high in anti-oxidants, cranberries are believed to protect cells from free radical damage. It also has been discovered that due to the high vitamin c content in cranberries, they are affective in reducing plague and periodontal disease. Ofcourse the most commonly believed benefit of cranberries, especially the juice, is that of preventing and healing urinary tract infections. Preliminary research also suggests that cranberries may lower the bad cholesterols (LDL) in the blood, while raising the good ones (HDL). They may also drastically impede and prevent the growth of tumors. So pop some of these power berries into your muffins, granola, rice dishes, trail mixes and salads. Alternatively, you may decide to have a nice cold glass of 100% sugar free cranberry juice or cranberry juice blend. Either way your body will love you for it!

What's that in My Gumbo?

(image by FreeDigitalPhotos.net)

Okra is a supreme vegetable for those feeling exhausted or weak, and those suffering from depression. It may also be beneficial in preventing cataracts. As a superior source of fiber, okra helps to control blood cholesterol and blood sugar. Okra fiber is excellent for feeding the good bacteria (probiotics) that aid digestion. This contributes to the health of the intestinal tract. Okra is also used for healing ulcers and to keep joints limber. It helps to neutralize acids, being very alkaline, and it provides a temporary protective coating for the digestive tract. Okra is also known to counter the expansion of some cancers, especially colo-rectal. Further, eating okra regularly may relieve pulmonary inflammation, sore throat, and irritable bowel syndrome.

Positively Parsley!

(photo by Michelle Meiklejohn)


Parsley has great benefits and health-boosting properties. These little leaves really pack a punch. Parsley helps to build up the blood because of its rich iron content, while the vitamin C helps in the absorption of that iron. Parsley’s high iron content also helps to boost energy. It’s high in antioxidants, provides anti-bacterial support, boosts the immune system, subdues bad breath, purifies the blood, dissolves cholesterol in the veins, and strengthens the blood vessels. Parsley also aids in digestion, certainly one reason why it is often used to embellish the food served in restaurants. A drink of parsley tea will help to ease a case of diarrhea; it acts as a diuretic, which helps in mild cases of edema; and it helps to dissolve gall stones. Parsley helps to improve the functions of the liver, spleen, and kidneys, and is very effective at reducing liver congestion. Parsley also helps to regulate menstruation, reduces menstrual pain, and it’s a uterine
tonic.

The Benefits of Olive Oil

This is my number-one cooking oil. My cupboard is never bereft of olive oil. Allah’s Messenger (S.A.W.S.) said, as transmitted by Tirmidhi: “Eat olive oil and anoint yourselves with it, for it comes from a blessed tree.” Extra-virgin olive oil is the best; it offers the most antioxidant
benefit. Olive oil is healing to the heart, and it also reduces the chances for colon cancer. The benefits of olive oil are many, but to receive those benefits it’s best not to heat olive oil; certainly do not use it for high-temperature cooking or frying, but coconut oil instead. Extra-virgin olive oil is best in salad dressings and possibly for very light sautéing.

Marvelous Mangos!

Mango - As their orange color might suggest, mangoes are a good source of beta carotene, which means they are beneficial for the eyes. They are also a good source of antioxidants and they help to fight against cancer cells. They are filled with lots of enzymes and fiber, which makes them a great aid in food digestion. They are considered a good remedy for those suffering from heat stroke, they assist those who need to gain weight, and they boost the memory. What is more, they help manage insulin levels, and they are a high source of iron, which makes them good for pregnant, menstruating, and menopausal women. Also, their high vitamin E content makes them an ideal fruit for boosting the sex drive.

Prelaunch of Halal Healthy Meals

Asalamu Alaykum,

Well you've benefited from the free halal recipes and dietary tips. Now you can get even more halal recipes, more information, and healthy tips from the book. Inshallah we will be pre-launching the book Halal Healthy Meals. The pre-lauch will take place on this Wednesday, July 13th, only on our facebook business page. In order to participate in the free book giveaway you must like our page and submit your email information at www.facebook.com/halalhealthymeals
Also as a recipient of a free book you will be asked to submit a testimonial for the book Halal Healthy Meals to me.

We're looking forward to seeing you on the page.

Lemon Coconut Cake

Our family absolutely loves this cake. The combination of coconut and lemon is simply irresistible!

Ingredients
5 egg whites
3/4 cup shortening
1 1/2 cups sugar
1 teaspoon all natural coconut flavoring
1/2 teaspoon natural vanilla flavoring
2 cups Whole Wheat Pastry Flour
2 teaspoons baking powder
1 teaspoon salt
1 cup whole coconut milk
FILLING:
3/4 cup sugar
2 tablespoons cornstarch
Dash salt
3/4 cup cold water
2 egg yolks
3 tablespoons lemon juice
1 tablespoon butter
FROSTING:
3/4 cup Butter
3 cups confectioners' sugar (I make my own with sugar cane crystals and cornstarch in my vitamix)
1 teaspoon All natural coconut flavoring
1/3 cup water
1 1/4 cups oraganic flaked coconut
Directions
1.Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in vanilla and coconut flavorings. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture.
2.Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3.In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature.
4.In a large mixing bowl, cream shortening and confectioners' sugar until light and fluffy; beat in coconut flavoring. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.

Lovely Lemons!

Lemons have a cleansing effect on the blood and digestive tract, and help with elimination and the cleansing of the bowels. They also act as a liver tonic, and help the liver to produce more bile, which in turn helps the digestive process. They have antibacterial and antiviral properties, thus relieving symptoms, boosting the immune system, and halting the progress of most infections. They are a significant source of vitamin C and are excellent for skin care, dental care, and weight loss. Lemon water can aid with controlling blood pressure, heart problems, nausea, and dizziness, and it provides relaxation to the mind and relieves mental stress and depression. Lemon water also assists in relieving respiratory problems, cold, flu, and fever. Lemons are one handy, inexpensive super-food to have around! I definitely recommend drinking lemon juice several times a day.

Healing Honey!

This miracle food is mentioned over and over in the Hadith, and is also mentioned in the Qur’an. Allah says in the Holy Qur’an: “And the Lord taught the bee to build its cells in hills, in trees, and in men’s habitats; then to eat of all the produce and find with the skill the precious paths of its Lord: there issues from its bodies a drink of varying colors wherein is healing for men; verily this is a sign for those who give thought” (The Bee, 68 and 69). Honey has so many benefits that I won’t be able to list them all here. However, here are a few to let you know how priceless honey truly is. Honey induces sleep, its microbial properties help to heal sore throats and expel phlegm, it builds the immune system, it has anti-cancer and anti-bacterial properties, and it is also used to heal wounds and cuts. Raw honey is the best that you can buy. It costs a bit more, but its healing properties are far more intense when it hasn’t been heated to high temperatures.

Generous Ginger!

Ginger is another one of those herbs that we know to be a “cure-all”, documented as such in Aruveydic, Chinese, American folk and Islamic medicine. Ginger acts as an anti-nausea remedy, stimulates circulation and aids digestion, and reportedly is an aid against cold and bronchial symptoms. This food is so special that it is mentioned in the Holy Qur’an. Allah says: “...and they will be given to drink a cup of wine mixed with ginger” (76:17). According to The Medicine of the Prophet, ginger is hot in the second degree and wet in the first degree. It heats the body, helps the ingestion process, softens the stomach mildly, helps open the clogs of the liver that are caused by coldness and wetness, and helps against the wetness that causes sight impairment. Ginger is also said to strengthen sexual power and decompose the thick gases that accumulate in the intestines and stomach. When taken with hot water and sugar or honey, it works as a laxative that will rid the intestines of harmful bacteria. Ginger also makes an effective ointment to dissolve phlegm.

Halal Orange Chicken (Chinese American Inspired)

As promised, here is the long awaited orange chicken recipe. This one I made up myself, and it's a hit with the entire family! Alhumdulillah.
When using the marmalade try to find a brand with no sugar added. I found a brand called St. Dalfour, all natural 100% fruit.

4 boneless, skinless halal chicken thighs or 2 chicken breasts
1 cup of orange juice (freshly squeezed from oranges)
4 tsp. lemon juice
1/2 cup of green onions
1 tsp red pepper flakes (or more)
1 tbsp honey
1/2 tbsp soy sauce
1/2 tbsp fresh grated ginger
4-5 tbsp all natural orange marmalade
Whole wheat pastry flour, plus 1 tbsp reserved
3 tbsp. Rapadura or Succanat
Salt and pepper
Olive or coconut oil

Cut halal chicken into bite sized pieces. Then make a marinade out of the first seven ingredients, leaving out the marmalade. Marinade chicken pieces for at least an hour, or up to 8 hours. Remove chicken pieces from the marinade with a slotted spoon. Prepare a bag of flour, add salt and pepper to taste. Add chicken pieces to flour bag and shake. Shake off excess flour and add chicken to a pan of shallow hot oil. Brown on both sides. Repeat the process until all chicken has been fried. Add chicken to a 8x8 pyrex baking pan. Also add reserved marinade, sugar, marmalade and along with 1 tablespoon of flour mixed with just enough water to make a paste. Bake at 350 oven for 30-40 minutes until chicken runs clear and orange marinade juices have thickened. Serve chicken over brown or basmati rice.

The Eggcellence of Eggs

Muhammad al-Baqir, peace be upon him, said: “Whoever does not have children, let him eat eggs and eat them often, for it increases progeny.” Contrary to popular views, eggs are heart-healthy and can help to prevent heart disease, and may actually lower blood cholesterol. Eggs also promote healthy eyes by reducing chances for cataracts. Eggs are nutrient-rich and are a good source of protein, vitamin D, vitamin B12, and sulphur. Eggs are well-known for their ability to promote healthy brain function; thus they are also very beneficial for the functions of the nervous system. Eat eggs that are prepared in a healthy way. Eat fewer fried eggs and more hard- and soft-boiled, poached, and sunny-side-up eggs. Also try any of the wonderful baked egg dishes in our cookbook.
It is best to get organic free-range eggs. Most commercially produced eggs are inferior in vitamins and minerals, due to the lack of sunlight, that these chickens receive. They are also lacking in precious Omega Oils that free range chickens get, when allowed to eat bugs, worms and forage. When you eat free range eggs note the deep orange color of them, in comparison to regular super market eggs. This is proof of their richness in Vitamin A, and other beneficial nutrients.

Meatless Loaf (American Vegetarian)

By far this is one of my favorite veggie dishes. It comes from a book called Lean and Meatless. Satisfied the all the meat lovers in my house
Goes great with brown rice, or mashed potatoes, with gravy.

¼ cup olive oil
1 cup chopped onion
1 cup any combination of diced celery, green pepper, fresh parsley, drained and seeded tomatoes, carrots, squash, cooked dried beans, olives, etc.
1 cup finely chopped nuts of your choice
1 cup grated cheese
1 cup cooked rice
1/3 bread crumbs
2 large eggs, lightly beaten
Black pepper to taste
1. Preheat the oven to 350 degrees. Heat the oil in a skillet and sauté the vegetables until limp.
2. Combine the sautéed vegetables with the remaining ingredients. Mix well; adding a small amount of liquid if the mixture seems too dry. Pour the mixture into a greased loaf pan and bake for 40 minutes. Serves 6.

Nutty For Coconuts

Coconut - The meat of the coconut is very helpful in destroying the intestinal parasites that we get from digesting infected foods. The coconut water is good for kidney and urinary bladder problems. Coconut oil, contrary to what many people think, is very healthy oil indeed. Coconut oil is actually beneficial for the heart. It helps to lower blood cholesterol levels and high blood pressure. It aids in digestion, builds up the immune system, and helps in fighting many diseases because of its antibacterial, antifungal, and antiviral properties. It has been claimed that it helps deal with viruses such as herpes, influenza, and even HIV. Coconut oil is also noted for helping with weight control when used regularly. There are more benefits of coconut oil; however, to be brief, we will end here. No wonder it is an ingredient in so many of the recipes in this book.

Just Say No To Crisco

Hydrogenated Oils (Shortening and Margarine) - It is important to note that hydrogenated and partially hydrogenated oils have been banned in many European countries because of the harm that they cause to our bodies. However, here in the good ole U.S.A. we are still using this poisonous ingredient in many food products. Hydrogenated oil was invented in order to get around the high cost of butter. They are oils that have been chemically changed by adding in hydrogen molecules to make them firm so they would resemble the texture of butter. It’s cheaper to produce hydrogenated oil than it is to put butter in food products.
Some of the effects of hydrogenated oil are that it causes weight gain, slows down your metabolism, raises the levels of bad cholesterol and lowers the good cholesterol levels, increases blood insulin, increases free radical formation, and affects the immune system. Hydrogenated oil is closely linked with the increase of diabetes, cancer, cardiovascular disease, and so much more.

My dietary alternatives for these are butter, palm oil, and coconut oil. For all of my baking that calls for shortening I use a palm oil put out by Spectrum. I love this oil; it should be known that this form was the shortening of choice, along with coconut oil for bakeries, until around the late 1950s. That was when the domination of partially hydrogenated soybean oil came about, with the claim that it was healthier - but it has proven to be anything but. Again, palm oil, coconut oil, and even butter are the better alternatives.

In conclusion, don’t let expense keep you from good health. Just bake less if it becomes a money issue. But remember that cheap products are the reason we’re in the predicament we’re in now. They want production to be cheaper, so they feed us poison. If we don’t pay for it now, we’ll pay for it later in medical costs, to say nothing of physical and emotional pain.

Chicken with Chinese Black Bean Sauce

This recipe is adapted from The Every Day Low-Carb Slow Cooker Cookbook by;Kitty Broihier,M.S., R.D., and Kimberly Mayone.

2 Tbsp sesame oil, divided
1/4 cup water
6 cloves of garlic, halved
1 Tbsp minced ginger
1 Tbsp soy sauce
2 Tbsp Chinese black bean sauce
1 Tbsp (sucanat or honey)
1/2 tsp crushed red pepper
3 pounds assorted bone in chicken pieces, skinned, fat trimmed

1. Add all ingredients to the slow cooker crock, except the chicken; mix well.
2. Add the chicken pieces and toss with the sauce to coat chicken thoroughly. Cover and cook on Low for 6 hours. Serves 5

Succanat and Rapadura

Rapadura and Sucanat are great substitutes for refined table sugar. Not only are they sweet, but they are full of nutrients and as well. Because these sugars are processed very minimally, the molasses that naturally is part of the sugar cane juice is not seperated. With white sugar the molasses is stripped from the sugar and then sold seperately as a health food. These sugars are great for baking and cooking, and when combined with other whole food ingredients, (whole grains, virgin oils, etc) can allow you to enjoy a nutritious, guilt free meal or dessert. Rapadura does not spike the glycemic index like refined sugars do. Ofcourse as with everything, however, we should exercise moderation. To learn more about these sugars, go to http://editor.nourishedmagazine.com.au/articles/sweet-sustenance

Thai Red Curry Chicken

This recipe comes from the book, The Every Day Low-Carb Slow Cooker Cookbook. I like the recipe. It comes out more like the consistancy of a soup. I serve with brown rice.

1 Tbsp plus 1 tsp red curry paste
1/4 cup halal chicken broth
1 14 ounce can coconut milk
3 Tbsp sugar (I use succanat or rapadura)
2 pounds skinless, boneless chicken thighs,fat trimmed and cut into bit sized pieces
1 medium onion, halved and thinly sliced
1 8 ounce can bamboo shoots drained
1/2 head fresh cauliflower, core removed and broken into florets (about 2 cups)
3/4 pound fresh green beans (about 4 cups)
2 Tbsp thinly sliced fresh basil leaves (optional)

1. In the slow cooker, combine the curry paste, broth, coconut milk, fish sauce, and succanat; mix well with a whisk. Add chicken, onions, bamboo shoots, and cauliflower; stir to coat ingredients with sauce.

2. Place green beans on top of mixture and cook on low for 8 hours.
3. Before serving, stir the green beans into the dish, and add sliced basil, if desired.

Spicy Shrimp Griddlecakes

This recipe comes from an older cook book called Fresh Ways with Breakfast and Brunches. It's a Time Life Book. These were tasty and put me in the mind of hush puppies. I substituted unbleached all-purpose flour for whole wheat pastry flour.

1 1/4 cups cornmeal
1/2 cup wheat pastry flour
2 tsp. baking powder
1 tsp. dried thyme leaves
1 tsp dried oregano
1/4 tsp salt
1/4 tsp ground white pepper
1/4 tsp cayenne pepper
3 large garlic cloves, finely chopped
1 scallion, finely chopped
1 sweet red pepper, seeded, deribbed and finely chopped
2 Tbsp. unsalted butter, melted
1 2/3 cups low-fat milk
1/2 lb cooked, peeled baby shrimp
Combine the cornmeal, flour, baking powder,thyme, oregano, salt, white pepper and cayenne pepper in a bowl. Stir in the garlic, scallion and red pepper. Whisk in the melted butter and the milk, mixing until all the ingredients are just blended. Stir in the shrimp.
Heat a large griddle or skillet over medium heat until a few drops of cold water dance when sprinkled on the surface. Drop the batter a generous tablespoon at a time onto the griddle and use the back of the spoon to spread the batter into rounds. Cook the griddlecakes until they are covered with bubbles and the undersides are golden--one to three minutes. Flip the griddlecakes and cook them until the second sides are lightly browned-- about one minute more. Transfer the griddlecakes to a platter and keep them warm while you cook the remaining batter. Serve the griddlecakes piping hot, garnished with lemon wedges and sprigs of parsley. They go well with eggs, oven fried fish or alone.

Potato, Broccoli and Cauliflower Frittata (Italian)

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Frittatas originated in Italy, and the ingredients were mainly leftover foods. Very similar to what has been noted about pizza; a poor man’s meal. Frittata became a craze in the states in 1952 after the first English recipe was featured in the New York Times.


Pepper, Potato, and Veggie Frittata (Italian)

¼ cup olive oil
½ cup diced and cooked leftovers (I used broccoli and cauliflower)
1 yellow onion, thinly sliced
2 potatoes unpeeled, thinly sliced
1 8 oz Package of cream cheese, cut into small squares
Salt and freshly ground pepper to taste
Paprika
8 eggs

1. In a large flameproof frying pan, warm the olive oil over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the potatoes and cook, stirring occasionally until the potatoes are tender, about 20 minutes. Sprinkle with salt and pepper.
2. Meanwhile, in a bowl, beat eggs until well blended. Season with salt and pepper. Preheat a broiler (griller) when the potatoes are tender saute leftover veggies, then pour in the eggs. Add cream cheese and sprinkle paprika
3. Cook, lifting the edges as needed to allow the uncooked egg to flow underneath, until set around the edges, but still moist. About 10 minutes. Sit under the broiler until the top is set and golden, about 1 minute. Watch the pan closely that the frittata does not brown. Remove from the broiler and transfer to a serving plate. Serve hot, warm or room temperature. Cut into wedges.

Chinese Parsley (Cilantro)

Cilantro/Coriander - Cilantro, also known as Chinese parsley, produces both cilantro leaves and coriander seeds. Cilantro leaves are rich in calcium, iron, carotenes, and vitamin C. Eaten in large daily amounts, cilantro is said to mobilize mercury and other toxic metals out of the central nervous system. Cilantro also guards against skin cancer, increases HDL (good cholesterol) levels and decreases LDL (bad cholesterol) levels, and stimulates the endocrine glands. It’s a good source of iron and magnesium, thus is helpful in relieving anemia. Cilantro is also good in helping with flatulence, liver health, nausea, and urinary tract infections; it eases hormonal mood swings, and helps to reduce menstrual cramping. It also reduces bad breath. This is by no means an exhaustive list of benefits; the list of healing properties goes on and on. To learn more about cilantro’s healing properties, search the net for “benefits of cilantro”.

Sugar Blues...

White Sugar - White sugar is another big no-no at my house. White sugar is just as bad, if not worse, than white flour. White sugar as we know it today is unnatural; it is usually derived from sugar cane or sugar beets. As with white flour, it starts as a natural plant that has nutrients and minerals present. However, through the refining process, it is stripped of all vitamins, enzymes, proteins, minerals, and other beneficial nutrients leaving only simple sucrose, more commonly known as table sugar. It is noted on a site called Organic Nutrition that the average American consumes 115 pounds of sugar a year. Sugar is an addictive substance that does more harm to the body than most narcotic drugs. The one thing that makes sugar unique from these narcotic poisons is that it is difficult and commonly illegal to buy them. Sugar however, is present in almost everything you purchase from the store.
The negative effects of sugar are too many to count; however, I am listing just a few here to give the reader a general idea. Sugar is the leading cause of tooth decay, bleeding gums, and deteriorating bone structure. Sugar consumption can lead to diabetes, hypo- and hyperglycemia, cancer, poor eyesight, lowered immune system, heart disease, the increased presence of bad forms of blood cholesterol, and it really wreaks havoc on the endocrine system, causing problems with all of its organs, including the pancreas, adrenal glands, and the liver. Sugar also can cause yeast infections, chronic fatigue, increased PMS symptoms, and increased weight gain, and it has been shown to cause hyperactivity in at least 50% of children.
My dietary alternative for white sugar is rapadura. This sugar can be found in your local health-food chain-type markets. In my area, I get it in bulk from a place called People’s Co-op. Whole Foods sells it as well.
So what make this sugar so special? It’s not as refined as white sugar. The way this sugar is produced is by extracting the juice from the sugar cane, and simply dehydrating it. There is no refinement, and it is not separated from the natural molasses that is present. Therefore, what you have is an all-natural sweetener with all the nutrients intact the way Allah intended. The taste is better than refined sugar, and it is actually good for you - in moderation of course. It has a caramel-type taste to it, and I replace it as the sweetener of choice in most of my baking. It is more costly than white sugar, but well worth it. And the way I rationalize it is that I try not to bake too often anyway, so it lasts a while. It’s great in cookies, most pies and cakes, muffins, and so on. The only thing that I don’t use it in is cheesecakes, yellow cakes, pound cakes, and lemon meringue pie, since their flavors may clash with a molasses taste. However, I don’t bake those things often, and when I do I use raw sugar or evaporated sugar cane crystals, as it’s also called, which is still less refined than white sugar.
Another fine substitute for white sugar is sucanat. There is no real major difference between sucanat and rapadura. They are both unrefined cane sugar. I just have more of an affection for rapadura. More expensive but acceptable substitutes include maple sugar, date sugar, agave, stevia, and honey. I have not tried these, but I know of others who have and say they work fine as sweeteners. I would recommend that those who are concerned for their health, but still have a sweet tooth, replace refined sugars with these all-natural sweeteners.

Vegetable Lo Mein (Chinese)

This is a very easy recipe. Satisfying and Delicious!

1 package of Brown Rice Pasta (Spaghetti)
1 half head of cabbage
3 carrots
oil
2 sesame seed or olive oil
broccoli florettes cut thin (1-2 crowns)
Soy Sauce to taste
1 half onion diced
1/2 inch ginger root
1-2 cloves garlic

Cook brown rice pasta as stated on package. Be sure to add salt and oil to water. When tender, rinse starch off in a strainer two to three times.
Set aside.
Heat 2 tablespoon of oil. Stir fry each vegetable seperately along with part of the onions, ginger and garlic until all veggies and seasonings are gone. Add more oil if necessary. Stir fry veggies until they are tender, but still slightly crisp.
Add all veggies to a large mixing bowl. Add noodles to bowl. Add in soy sauce with amount to your liking, and more oil. (1-2 Tablespoons)

This is a favorite for my kids. They love them. You may keep this meal vegetarian or add chicken, beef or shrimp. Less carbs than spaghetti and meat sauce.

Cure All Cardamom!

Cardamom- Cardamom is known as the queen of spices, second only in reputation to black pepper, often called the king of spices. Cardamom is most helpful in relieving indigestion and heartburn issues. It also increases the appetite and soothes mucous membranes. Cardamom also helps to relieve bad breath, and urination problems, such as scant urination and burning urination. Cardamom tea can relieve depression, and it helps with such male sexual dysfunction as impotence and premature ejaculation.

Why not White Flour???

Enriched White Flour - I absolutely never cook with white flour, so you won’t find it in my kitchen cupboards. Why does white flour get the dietary thumbs-down? It’s made from wheat grain, just like whole wheat flour, right? That’s correct, however, the difference lies in which parts of the grain are used to make it. When the bran and germ are removed from the wheat grain, over 80% of the fiber, nutrients, and antioxidants are also removed, so much that the government requires five of the thirty nutrients removed to be added back in, producing what Americans know as enriched or fortified flour. Furthermore, it has been noted by Weston Price, the author of Nutrition and Physical Degeneration, that during the processing stage approximately 80% of the phosphorus and calcium content is usually removed, together with the vitamins and minerals provided in the embryo or germ. The evidence indicates that a very important factor in the lowering of reproductive efficiency of womanhood is directly related to the removal of vitamin E in the processing of wheat (op. cit., p. 480, “Nourishing Traditions”). Aside from all of this, it can be said that white flour is nutritionally useless, because the body breaks it down into a sugar. The body cannot tell the difference between eating a spoonful of sugar or a slice of white bread; the pancreas reacts by secreting insulin - a fat-storing hormone - stimulating the appetite and slowing the metabolism. With the Western diet so full of processed foods, the pancreas works overtime to balance the sugars consumed and eventually shuts down, causing low blood sugar, diabetes, and a handful of other problems.
Bleached white flour is even worse. Flour mills add chemicals in the bleaching process such as nitrogen oxide, chlorine, chloride, benzoyl peroxide, and even potassium bromate, a known carcinogen banned in Europe, Japan, and Canada. Many European countries ban the bleaching process entirely. Except for an off-white tint, unbleached flour is identical to bleached flour in terms of cooking; many professional chefs will not use bleached flour because of the slight chemical taste in the final product many can detect.
On the flip side, whole wheat flour is an excellent source of fiber because it uses the whole grain. Whole wheat flour acts as a cleansing agent for the colon, but it’s also good for the functioning of the heart as well. Taking in more fiber helps to reduce the likelihood of colon cancer, heart disease, hemorrhoids, acne, headaches, fatigue, and excess weight gain. For those who bake and are particular about the outcome of their baking products, there is an alternative to whole wheat flour called whole wheat pastry flour. I use this, and I rarely have to make adjustments in my recipes that call for white flour. For some people who may have a sensitivity to wheat gluten, you may find spelt flour more suitable. I use it sometimes, and find it to be more tolerable for my own gluten sensitivities. However, it doesn’t convert well in recipes where rising is essential, like those for biscuits and pancakes. Since there is very little gluten in it, it doesn’t rice much. It does work well, however, with cookies, pie crusts, and some cakes. Usually you add less liquid than a recipe calls for when using spelt flour. For those who have celiacs disease or other serious gluten allergies, you may try other alternatives such as coconut flour, almond flour, rice flour or other gluten free alternatives.

Hamburger Stroganoff

I borrowed this recipe from cd Kitchen, however I put my own twist on it. It was very tasty! Kids loved it! :)


2 tablespoons butter,or olive oil
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons flour
3/4 cup beef broth
3/4 cup organic cream of mushroom soup
1/2 cup sour cream
2 tablespoons chopped parsley
hot cooked brown rice noodles (I used spirals)

In large skillet, heat butter. Add onion and cook over med heat, stirring often, until softened, about 3 min. Add mushrooms and cook until mushrooms have given off their liquid and are lightly browned, about 5 min. Drain off liquid. Add beef and cook, stirring often to break up meat; until loses its pink color, about 5 min. Add salt and papper. Stir in flour and cook, stirring often, 1 min. Stir in broth and bring to a simmer and cook until thickened, about 1 min.

Remove from heat and stir in sour cream. Return skillet to med. heat and cook, stirring constantly, just to warm sour cream through, about 30 seconds. Sprinkle with parsley and serve immediately over hot noodles.

Celebrating Celery

Celery is well-known for having many healing properties. Eating celery, and especially drinking its juice, can help to lower blood pressure and reduce the risk of cancer. It aids in breaking down and eliminating urinary stones and it helps to reduce weight by reducing cravings for sweets and rich foods. Furthermore, celery may help lower blood cholesterol levels, reduce the risk of colon and stomach cancer, aid in the smooth functioning of the kidneys, and act as a mild laxative and diuretic. A substance called polyacetylene in celery is an amazing source of relief for all inflammation diseases, such as rheumatoid arthritis, osteoarthritis, gout, asthma, and bronchitis. Celery even has a calming effect on the nervous system. Celery is truly a blessing from Allah with its many benefits.

High Fructose Corn Syrup (A Natural Sweetner?)

This ingredient has become very controversial over the few years. The marketers in the food industry are actually trying to pass this cursed poison off as a “natural” sweetener because it comes from corn; however, the refining process that is necessary to convert corn to high fructose corn syrup creates something quite deadly. One article that I read called it the “new silent killer”. The food industry embraced this substance because it found the product cheaper to manufacture than table sugar.
I believe that high-fructose corn syrup is even worse than sugar. First, all of the corn syrup that is made starts off with genetically modified corn. Second, HFCS goes straight to the liver, causing significant fat buildup in the liver. It is also said that fructose interacts with birth control pills and can elevate insulin levels in women who use them. Fructose also inhibits copper metabolism, which leads to a bodily deficiency in copper. This can cause bone fragility, anemia, ischemic heart disease, and so many other problems. Please, Please, Please, read your labels and avoid this ingredient like the plague. Choose foods without this ingredient and when you're able make your own. It allows you more control over what your family eats.
My alternative for recipes that call for corn syrup would be brown rice syrup. It is a little expensive, but far better for your health.

Chicken Makhani (Indian Butter Chicken)

1 tablespoon peanut oil
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
3/4 cup tomato sauce
1/4 cup tomato paste
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper

1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper

Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce and paste, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt and pepper. Remove from heat and set aside.
Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
Cook 10 minutes longer to thoroughly cook chicken and mix flavors. Serves 4

Bell Peppers

Bell Peppers - Bell peppers are very rich in vitamins C and A, which makes them an excellent source of antioxidants. High levels of beta carotene help to fight off cataracts. Bell peppers also help fight blood clot formations, thus reducing the chances of heart disease and strokes. Red bell peppers have a higher content of nutrients than green and provide the body with lycopene, a carotene that fights against cancer and heart disease.

Are You Drinking Yourself to Death???

Did you know that drinking sodas on a regular basis can lead to obesity, diabetes, osteoporosis, tooth decay, kidney damage, impaired digestive system and many other health problems? Despite the deleterious effects of this beverage, the United States ranks first among countries in soft drink consumption. It is estimated that the average American drinks 57 gallons of soft drinks each year. For a healthier alternative, make your soda at home. Combine your favorite all-natural fruit juice. (No Sugar added) and carbinated water and make a fruit spritzer. Alot healthier without all the negative ingredients.

Dijaaj Bi Summak/Chicken with Sumac (Arab)

4 loaves Arabic Bread
1 cup onions, slivered in thin crescents
Salt and Pepper to taste
5 TBSP or more ground sumac
3-4 pounds chicken cut into 6 pieces
1/4 cup or more olive oil

Open up breads so they are one layer thick. Tear into bite sized pieces.
Line a 10x14 inch baking pan with 2/3 of the bread. Spread onions over the bread. Salt and pepper the onions and bread liberally. Sprinkle 2 Tbsp ground sumac over it all.
Place chicken pieces on top of the bread. Generously sprinkle 3 Tbsp or more ground sumac over the chicken. Add more salt and pepper. Drizzle olive oil over the chicken. Cover with remaining bread pieces and drizzle with additional olive oil. Bake at 450-500 degrees for 1 hour. Check every 15 minutes as it bakes; if the bread on top begins to get too dark, cover it loosely with foil. Cooking time will depend on the size of the chicken pieces and the oven temp. Serves 4

Bravo For Basil!

Basil is a wonderfully fragrant herb that has many benefits. Its leaves aid in digestion, and help control flatulence, nausea, and stomach ache. Basil has flavonoids that provide protection on a cellular level. The volatile oil in basil provides antibacterial properties. This useful herb has anti-inflammatory properties as well, which can provide relief from such ailments as rheumatoid arthritis and inflammatory bowel conditions. Basil also contains a generous amount of vitamins A and antioxidants.

Cheese 'N Chicken Enchiladas

1 medium onion, chopped
2 Tbsp butter or olive oil
1-1/2 cup shredded cooked halal chicken or turkey
1 jar (12 ounces) picante sauce, divided
1 package (3 ounces) cream cheese, cubed
1 tsp. ground cumin
2 cups shredded extra sharp chedder cheese, divided
8 whole wheat tortillas (6-inch)

Heat oven to 350 degrees.

Cook and stir onion in butter or olive oil in a large skillet until tender. Stir in chicken, 1/4 cup picante sauce, cream cheese cumin; cook until thoroughly heated.

Stir in 1 cup cheese.

Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Place seam side down in 12x7 inch baking dish. Top with remaining picante sauce and cheese.

Bake 15 minutes. Makes 4 to 6 servings. Great with a side of spanish rice and/or salad.

An Apple A Day...

So they say, “An apple a day keeps the doctor away.” Apples are rich in boron, a trace mineral that is essential for bone health. Thus eating apples helps to fight osteoporosis. Also apples help to prevent strokes and to keep the heart healthy. It is noted that Jabir b. ’Umar al-Saksaki narrated from Muhammad b. Isa from Ayyub b. Faddala from Muhammad b. Isa from Ayyub b. Faddala from Muhammad b Muslim said: “Abu Abd if people knew what there was in apples; they would treat their sick only with it. Surely it is the quickest thing to benefit the heart, particularly its exudation (al-nuduh)” (Islamic Medical Wisdom, pp.178-179).

Vegetable Egg Foo Young (Chinese)

Vegetable Egg Foo Young
3 cup halal chicken broth
2 Tbsp minced onions
1/3 cup flour
3 Tbsp Soy Sauce
1/8 tsp ground pepper
5 eggs
¼ tsp ground ginger
1 green onion sliced thin
½ tsp. salt
1 cup bean sprouts
1 cup cooked mixed vegetables (use frozen or leftovers)
3 Tbsp vegetable oil (sesame, peanut, or olive)

1. In a medium saucepan add a cup of broth and saute the onions in it.
Then add the flour and whisk vigorously. As the mixture starts to thicken add the remaining broth and turn up the fire to medium high. Also add the soy sauce. When gravy obtains desired thickness turn fire down low and keep warm.

2. In large bowl beat eggs well. Add remaining ingredients except oil. In a large skillet heat 2 tablespoons of oil.

3. Drop egg mixture by ¼ cup full into the skillet. Fry for about 3 minutes until golden on bottom; turn and brown other side. Add additional oil to skillet if needed and fry remaining mixture. Top with gravy to serve, or add patties to gravy which ever you prefer. Add a side of rice.
Makes 4 servings

The Benefits of Almonds

Almonds are widely considered the healthiest of all the nuts. They help to build healthy teeth and bones because they are high in phosphorus, calcium, and magnesium. The high levels of vitamin E found in almonds help to lower blood cholesterol levels and promote a healthy heart. It has been noted that almonds eaten after meals help to reduce blood sugar levels and the amounts of insulin that the pancreas must produce. Thus it can be said that eating almonds helps to protect the body from diabetes. Also, it’s good to know that almonds are high in antioxidants, which protect our bodies from cancer, as well as ailments caused by an increase of free radicals.

South African Spicy Chicken

1 cup chicken stock
1 1/2 cup tomato sauce
1/2 cup apple cider vinegar
4 Tablespoons frozen apple juice concentrate
2 teaspoons light (low salt) soy sauce
juice of 2 lemons
1 tsp sugar
4 cloves garlic, peeled and crushed
2 teaspoons powdered cumin
2 teaspoons turmeric
1 teaspoon fresh grated ginger root
1/2 teaspoon red pepper flakes
1/2 tsp dry mustard
1 4 pound chichen cut into 8 pieces
1 tsp olive oil
1 large onion chopped
salt and white pepper to taste

1. Prepare the sauce by blending all sauce ingredients in a food processor or a blender

2. Dry the chicken pieces and season with pepper. Brush the bottom of a large skillet with oil to coat. Heat the oil and when it becomes hot, add the chicken and brown on both sides. Then brown the remaining pieces. Brown well, at least 10-15 minutes on each side over medium-high heat.

3. Once all pieces have been browned add them to a large 9x13 baking dish.
Then add the sauce. Bake chicken in a 375 degree oven for an hour and a half or until the chicken completely tender and nearly falling off the bone. Also the sauce should appear thickened. Serve over brown rice.

Non-Dairy Chicken Pot Pie

I adapted this recipe from a potpie recipe I received from a dear sister of mine. It's great for those who are reducing or eliminating their dairy intake.

4 ½ Tbsp flour
1 ½ cups almond milk
½ cup chicken broth (you can substitute a can of mushroom or celery soup)
2 ½ cups diced cooked chicken (Precooked with a pinch of basil, oregano and thyme - or marjoram - salt, pepper and celery salt
1 tsp salt
½ tsp paprika
½ tsp thyme
Pepper to taste
2 ½ cups celery
1 cup carrots
½ cup onions
2 9-inch deep dish pie crusts (I make my own)

1. Cut up and wash chicken thoroughly. Do not remove the skin. Cover chicken with water and boil with basil, oregano, thyme, salt, pepper and celery salt until cooked, about ½ - 3/4 hour. Take pieces out of water and cool. Debone chicken thoroughly, removing fat, skin, gristle. Cut chicken into small pieces.
2. In a large skillet (frying pan), melt oil, blend in flour, cook and stir for 1 minute. Gradually add almond milk and chicken broth. Cook and stir until thick, about 3 minutes. Add chicken, salt, thyme, paprika and pepper. Cook 1 minute. Cool to room temperature.
Preheat oven to 425.
3. Wash celery and carrots and cut up into small pieces. Take skin off onion and chop into small pieces. Cook celery, carrots and onions in small amount of water until crisp-tender, about 7 minutes. Drain. Add vegetables to chicken.
4. Pour mixture into 9-inch deep dish pie crust. (You can make your own crust or use frozen ones.) Cover with another pie crust and use a fork to seal edges together. Prick about 3 holes in top of pie crust using a fork to allow steam to escape.
Place chicken pot pie on cookie sheet and bake for about ½ hour or until crust is brown.
Serves up to 6 people.
(You can cook the chicken the day before and store in refrigerator. One chicken could be used for 2 pies. I usually make 2 pies for my large family, which would mean doubling the recipe.)

Grandma's 7 Up Pound Cake

3 sticks butter
3 cups sugar
3 cups whole wheat pastry flour
3 tsp lemon flavoring
1 cup of 7-Up Soda or All-Natural Lemon-Lime Soda
5-6 eggs
1. Preheat oven to 325 degrees. Mix butter and sugar in a bowl. Add eggs, one at a time.
2. Sift flour into a separate bowl, and then measure again. Place back into the sifter. Sift flour into butter mixture, alternating flour and 7-Up. (Start with flour, then 7-Up) But end with flour.
3. Mix and then drop cake batter evenly into bunt pan that has been buttered and floured. Bake for 50-60 minutes, or until done. When done, put powdered sugar on top.

Oven Fried Trout

Ingredients:

• 1 pound Trout fillets
• 2 Tbsp peanut Oil
• ¼ tsp salt
• ¼ tsp paprika
• 1/8 tsp dried dill weed
• 1/8 tsp ground black pepper
• ¾ cup multigrain cornflake crumbs

Recipe:

1. Preheat oven to 500 degrees. Rinse fillets under cold running water, pat dry with paper towels.

2. Brush fillets with oil; sprinkle with salt, paprika dill and pepper. Spread crumbs on waxed paper. Dredge fish in crumbs.

3. In 13x9 inch lightly greased stainless steel baking dish, arrange fillets in single layer. 
4. Bake 10 minutes or until fish is done and easily flakes when tested with knife. Serve right away. 

Makes 4 servings.

Cream Cheese Pound Cake

Ingredients:

• 3 cups sugar
• 3 sticks butter (1 ½ cups)
• 8 oz. cream cheese
• 6 eggs
• 2 tsp vanilla
• 3 cups whole wheat pastry flour

Recipe:

1. Preheat oven at 300 degrees. Cream sugar, and butter together.

2. Cut cream cheese into 3 parts. Add alternately with eggs one at a time. Add vanilla.

3. Sift flour and add to mixture one cup at a time. 
4.Bake 1 hour and 45 minutes at a 300 degree oven or until a toothpick comes clean.

White Chocolate Nut Cookies

Ingredients:

• 1 cup shortening
• 2 Tbsp milk
• ¾ cup firmly packed brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 ½ tsp. vanilla
• 1 ¾ cup whole wheat pastry flour
• 1 tsp baking soda
• ½ tsp salt
• 1 (6 oz.) package white chocolate pieces
• 1 cup coarsely chopped nuts (pecans, almonds, or macadamia)

Recipe:

1. Heat oven to 375 cream butter and milk in large bowl at medium speed of electric mixer until well blended. Add brown and granulated sugar gradually. Beat in egg and vanilla.

2. Combine flour, baking soda and salt. Add to creamed mixture. Mix well. Stir in white chocolate and nuts. Drop level measuring tablespoon of dough. 
 

3. Bake at 375 degrees for 8 minutes. Cool on baking sheet for 1 minute.
  
Image credit: Say_Cheddar, via Flickr

Party Punch

Ingredients:

1 (46 oz. can) pineapple juice

1 quart orange juice

1 quart apple juice

2 quarts ginger ale

Top with scoops (1 quart) of orange sherbet 

Recipe:

 

1. Mix all liquids together in a punch bowl.

2. Add scoops of orange sherbet, or fruit sorbet.

Image credit: Darwin Bell, via Flickr

Sopaipillas (Mexican)

Ingredients:

• 1 cup flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 Tbsp shortening
• 1/3 cup water
• Oil for frying
• Honey and butter
• Or cinnamon and sugar 

Recipe: 

 

1. In medium bowl, stir together flower baking powder and salt. Cut in 1 Tbsp shortening with pastry blender or fork until mixture resembles cornbread. Gradually add water, stirring with fork. Turn out on lightly floured board. 

 

2. Knead into smooth ball. Divide in half, let stand 10 min. Roll out each half to 10x12 inch rectangles. Cut into 2x3 inch rectangles. Do not reroll or patch dough. 

3. Drop 1 or 2 at a time into hot oil. Fry about 1 min on each side. Pour honey and butter or sprinkle cinnamon and sugar on top

Image credit: Avodcrocc, via Flickr

Asian Fried Noodles (Indonesian)

Submitted By Yasmine Nourma
Ingredients:

• Ingredients:
• Noodles
• Chicken
• Vegetables; cabbage, bok choy, onions
• 3 eggs
• Garlic, chili, tomato, candle nut (it’s a type of nut from Asian market)

Recipe:

Blend the following seasonings in a bowl and set them aside.

Chop the following: Candle nut, tomato, chili, and garlic.

Then chop eggs, onion, cabbage, and bok choy set aside.

Cook chicken and shred

Cook noodles and strain 

 

1. Heat frying pan or stir fry skillet with some cooking oil; fry onions.

2. Stir in the blended seasoning in the first bowl above and then chopped vegetables after stir frying for a few minutes.

3. Add in the shredded chicken and eggs, a little salt to taste if you like and some soy sauce. Keep stir frying until seasoning and veggies along with meat are well blended. 

 

*Wa LA!!!! it's ready. Our children love it.

Salam.

Time to cook: 50 mins. shy of it being Tuesday morning, subhanallah. ;-)

Image credit: pointnshoot, via Flickr

Zucchini Parmesan (Italian)

This dish goes well with basmati rice or pasta.

Ingredients:

• 5 or 6 zucchini, about 1 ½ pounds altogether
• Flour
• ½ cup olive oil, approximately
• 2 cups spaghetti sauce (homemade or jar)
• ½ pound mozzarella cheese, thinly sliced
• 1 cup freshly grated parmesan cheese

Recipe:

1. Trim the ends of the zucchini and cut them into lengthwise slices about 1/8 inch thick. Dip into flour and fry in hot oil until golden on both sides. Drain on paper towels.
2. Arrange a layer of fried zucchini on the bottom of a shallow baking dish. Cover with some spaghetti sauce, top with slices of mozzarella cheese and sprinkle with parmesan cheese. Repeat the layers until all the ingredients are used, finishing with mozzarella and parmesan cheeses.
3. Bake in a preheated 375 degree oven for 25-30 minutes, or until the top is golden and the sauce is bubbling.

Serves 4

Shrimp Cacciatore (Italian)

This is a good recipe to make when you've got a taste for seafood and pasta. I'm a big chicken cacciatore fan. However this dish is lighter and quicker.


1 pound shrimp cleaned
½ cup chopped onion
1 medium green pepper cut into strips
2 garlic clove, minced
2 Tbsp butter or olive oil
1 (28 oz) can slice tomatoes, or tomato chunks
1(8 oz) can tomato sauce
½ tsp oregano leaves
½ tsp dried basil
2-3 cups of cooked basmati rice or spaghetti
1. Sauté green peppers until peppers are tender. Then add onions, garlic and shrimp into olive oil or butter. Add tomatoes, tomato sauce and seasonings.
2. Bring to a full boil. Cover and remove from fire. Let stand for 5 minutes. Serve over cooked rice or brown rice pasta.
Bismillah, Enjoy!

Desserts, Dips

Salads and Dressings, Seafood

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Healthy Meal

Pellentesque habitant morbi tristique senectus et netus et malesuada fames ac turpis egestas. Vestibulum tortor quam, feugiat vitae, ultricies eget, tempor sit amet, ante. Donec eu libero sit amet quam egestas semper. Aenean ultricies mi vitae est. Mauris placerat eleifend leo.