Vegetarian

Chile Relleno Tacos at Las Asadas

Inside Chile Relleno Taco | Las Asadas Mexican Restaurant

I absolutely love Mexican food.  Having lived and studied in Mexico during my college days and since traveled to both the Yucatan Peninsula and the Jalisco area since those times, I’ve really experienced a great variety of Mexican cuisine. Each region has such a diverse culinary culture- the coastal areas are naturally endowed with the freshest fish; inland there are more meat, cheese and ... Read More »

Feta & Avocado Sandwich + A Recipe for Homemade Mayonnaise

Feta & Avocado Sandwich + A Recipe for Homemade Mayonnaise | My Halal Kitchen

Everyone has some sort of comfort food. Some people love cakes for soothing comfort; others love chicken noodle soup or a hearty chili.  For me, it’s always a sandwich: thick bread, a bit of mayo and mustard, and always some sort of cheese- extra cheese. Recently, I spent over a month in Cleveland with my family. After a few days there, ... Read More »

Vegetable & Basil Penne Pasta

Basil and vegetables  Penne

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 ... Read More »

How to Make Pumpkin Puree

Pumpkin Puree | My Halal Kitchen

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 ... Read More »

Butternut Squash Soup

Finished Butternut Squash Soup

It’s amazing to think that a vegetable such as the butternut squash, so hard on the outside, can actually be broken into and puréed down to something as fine as a soup. subhanallah. Choose those with firm exteriors and no sign of bruising. They are a bit tough to chop, but that’s a good sign. You don’t want to start ... Read More »

Okra, South Indian Style

Curried 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 cooking. I was fascinated by ... Read More »

Savory Zucchini Fritters

Zucchini Fritter | My Halal Kitchen

At the end of every summer, it’s easy to take the plethora of zucchini and other types of summer squash for granted. In my experience, people are trying to give it away because they have so much, and if they can’t give it to you as-is, they’ll try to give it to you in the form of zucchini bread! This ... Read More »

Peppers & Tomatoes Stuffed with Couscous…and a Drizzle of Lemon Olive Oil

Pre-Cooked Peppers

It’s a common Mediterranean and Middle Eastern culinary habit to stuff vegetables with a variety of grains such as rice or couscous as well as ground meats or nuts like pistachios. That said, this dish is amazingly versatile. If you don’t have peppers, you can substitute zucchinis or eggplants instead; if you don’t have couscous, try cooked rice or meat ... Read More »

Summer Mediterranean Salad with Citrus, Dates & Nasturtium Flowers

  I’ve taken an unexpected break from blogging, partially by choice and partially not. I’ve been developing and testing recipes for cooking demos I plan to do at the upcoming annual ISNA convention here in Chicago. I’m also working on articles for Sister’s Extra, the new blog of the lovely Sister’s Magazine. I’m also testing halal Thai recipes for my monthly contribution ... Read More »

Swiss Chard with Toasted Cashews

swiss chard with cashews

Swiss chard is a spring vegetable that thrives and grows in cool weather, which means you can enjoy it again in the fall.  I found some lovely Swiss chard, bright green and firm, at my local Asian market. Here’s what I did with it to make a delicious side dish to meat, but will go great with fish or poultry ... Read More »