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Oven Roasted Tomatoes | My Halal Kitchen

Oven Roasted Tomatoes

Tomatoes may not be summer-ready here in the Midwest, but there’s no shortage of beautiful ones in the grocery store, perhaps coming in from California. I picked up some beautiful Roma variety, ripening them on the counter for several days before roasting. After roasting, I really wasn’t sure what exactly I waould even use them for, but … Read more

Vegetable & Basil Penne Pasta

I’m often asked by readers to provide quick and easy meals for busy families. To be quite honest, I’m really not a cook who goes out of her way to make most things, so quick and easy is my preferred style. I don’ t have the time or the desire (usually) to complicate my life by running back and forth to the grocery store for exotic ingredients. I love to use what I have on hand. I take one look into the fridge and in my cabinets to see what’s there and my mind begins to calculate a recipe. Hey, is there an App for that?

Basil Preservation Tip

I had a lot of basil this summer in my balcony garden, which I froze. Basil freezes perfectly well when you cover it with olive oil, keeping it in a freezer safe container for about 3 months. Simply bring it back to room temperature or throw it into soups and stews for some of the most delicious additons to meals, without buying expensive fresh herbs at the grocery store- especially when it’s out of season.

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How to Make Pumpkin Puree

Are you tired of pumpkin from a can? I most certainly am. I know it’s not the worst thing in the world, especially when there are some really good organic varieties out there, but I’d much rather have the fresh alternative without any hint of aluminum taste in the pumpkin.

This is definitely the season for pumpkins- not just for baking, but cooking, too. Pumpkins have been ready here since early September and are still prominently displayed as a seasonal item in the market and stores.

Pumpkin puree is one of the most amazing results of steaming pie pumpkins, or those smaller varieties of pumpkins that look cute- plump and round and somewhat thick skinned with deep orange coloring. I’ll explain in a moment just how to steam them, but first let me tell you what you can make with steamed pumpkin- and it’s not just pies.

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Okra, South Indian Style

This recipe was given to me by a dear college friend, a Malaysian woman smarter than just about anyone I know. I think she was engineering student by day and master chef by night. She’s the one who introduced me to cooking with things like coconut milk, peanut oil and lots of cilantro. And wok … Read more

Tangy Lime & Sumac Summer Salad

While still experiencing the heat of the summer, it’s always nice to have a refreshing, light salad to accompany other summer foods. I love this salad not only because I love the addition of  lime juice to salads, but I also love sumac, the dried, crushed and ground fruit of the sumac flower typical of the … Read more

Black Beans {Without the Lard}

This is just one of the ways I make them. You can start from this recipe and shake things up with your own favorite additions. Let me know what you do with your frijoles negroes, without the lard.

Chickpea and Sun-Dried Tomato Salad

Lately I’ve been soaking and cooking my own dry beans- everything from black beans to pinto beans and now chickpeas. I used to do it a lot more often than I do now, but I’m suddenly forcing myself to enjoy the health benefits of freshly-cooked beans as well as the economic benefits. Beans are cheap in … Read more

Sweet Grape Spread

If you don’t have time to jar all those end of summer fruits, try this recipe instead for a wonderful spread. It’s absolutely delicious on toast, croissants and even pancakes. There’s no pectin needed, no jarring or preserving necessary- just make it and use it up or share with friends, family & neighbors. They’ll be … Read more

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