Vegetarian

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 »

A Recipe for Spring: Asparagus Burgers

Asparagus Burgers Recipe | My Halal Kitchen

Sunday we took a trip out to the Chicago Botanic Gardens, just to capture the budding spring flowers on trees and, of course, the beautiful, colorful tulips. We also saw asparagus, which reminded me of my mom’s recipe for asparagus burgers, which is one of my favorite dishes.  Here’s the beautiful purple asparagus plant I spotted on our last leg of ... 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. Read More »

Chickpea and Sun-Dried Tomato Salad

Chickpea and Sun Dried Tomato Salad | Yvonne Maffei, My Halal Kitchen Summer Recipes

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 a can, but they can ... Read More »

Baked Radicchio

Radicchio

Radicchio (pronounced ra-dee-kee-yo) is a leafy Italian vegetable mostly available in the fall seasons. It’s a bit spicy and if not cooked with sweet ingredients, can turn out a little on the bitter side. If you buy mixed salad greens, especially the organic kinds, you may not even know that small pieces of radicchio are often included.  I personally love radicchio and ... Read More »

Fettucine with Simple Caper-Bechamel Sauce

This sauce is a delicious classic with subtle, yet flavorful additions that pair beautifully with the thickness of fettuccine style pasta, although any pasta noodle would be just fine. Serves 4 Ingredients 2 cups whole milk 1 large bay leaf, crushed 1/8 tsp. salt, plus more to taste 1/8 tsp. pepper 2 TB. whole milk butter, unsalted 3 TB. unbleached ... Read More »

Tomato & Roasted Pepper Soup

roasted pepper and tomato soup

These cold fall days seem darker, windier, and overall just more like winter than fall. A good soup always makes me feel warm inside and warms up the kitchen while it’s cooking. Try this simple soup which blends leftover summer produce into a fall soup, as many of us still have the just-ripened tomatoes to prove it and possibly some jars of roasted ... 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 amazed it came from grapes, ... Read More »

Sweet Tomato Preserve

Sweet Tomato Preserve

I.  Love.  Tomatoes. Being Sicilian, you sort of have to or you may never eat. Ok, that’s a bit extreme, I realize.  All jokes aside,  I really do love all the creativity this wonderful summer food allows me to have in the kitchen as I explore a multitude of dishes, no matter what type of cuisine I’m in the mood to cook. At ... Read More »

5-Minute Frittata

This is the quickest oven-baked frittata to prepare. Normally I would add flour and milk to a dish like this, but on the day it was made, I was in such a hurry there was no time to think about accurately measuring the two. It resulted in one of the fluffiest and most delicious frittatas we’ve ever had-simplicity at its ... Read More »