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Italian Stovetop Eggs

Hunt

A recipe of mainly Italian ingredients, this meal will leave you satisfied and energized throughout the day, insha’allah.  Serve with rustic Italain bread, pita or whatever type of bread you like to scoop up the tomato and cheesy parts.  Organic Eggs – Hunt’s Organic Farm (Oberlin, Ohio) This recipe serves two, but is easy to double or triple the measurements. If ... Read More »

10 Tips for a Productive Ramadan Kitchen

I was asked to contribute to a site that has a great concept: ProductiveMuslim.com. It exists to encourage Muslims to be productive in all aspects of life, although I think anyone can benefit from the tips posted onto the site from various talented contributors. Please check out this link to my article entitled “Top 10 Productivity Tips For the Ramadan Kitchen” ... Read More »

Incorporating Dates Into Your Diet

date tart before glazing 600

Before beginning, allow me to extend a warm Ramadan Mubarak! (Ramadan Greetings) to all the readers of My Halal Kitchen. Thank you for your generosity and kindness in words and deeds in support of this site. May you all have a blessed month! We can’t discuss food in Ramadan without first talking about the significance of the date fruit… During a recent shopping ... Read More »

How to Make Flavored Yogurt and Quick Smoothies

Do you ever get inspired to eat healthy, shop healthy and then just try to make everything possible from certain beautiful foods you find at the grocery store or market? Recently I just wanted to use the plethora of strawberries and blueberries I bought on a whim at Costco, and use up my tart plain homemade yogurt in the fridge. Most ... Read More »

Tomatillo Salsa (Green Tomato Salsa)

bowl of tomatillo salsa

What a difference homemade salsa is from the store-bought counterparts. I recently made this salsa recipe for the first Halal Test Kitchen event where I was able to easily demonstrate the making of this recipe in under a few minutes. Everyone at the event was able to make their own tacos and top with this delicious green salsa they now knew how ... Read More »

Pollo En Escabeche: Marinated Chicken From Mexico’s Yucatan Peninsula

The word ‘escabeche’ comes from the Arabic word ‘sikiube’, which means ‘acid’, and is a method for light pickling. In Mexico, escabeches combine vinegar with citrus juices, bay leaves and other herbs. This is a Mayan recipe, so it includes the traditional achiote paste made from annatto seeds and is called ‘recado rojo’. Annatto seeds and ready-made achiote paste can ... Read More »

Homemade Sofrito and Recaito

homemade sofrito in the making

If you come from a Puerto Rican family, you understand that Goya products are permanent fixtures in our kitchen cabinets- without them it seems like a part of the family is missing. Why are we so dependent on them? Maybe it’s because Goya is one of the few brands on the market completely catering to an Hispanic consumer market–and we appreciate that.  But ... 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 »

Tuna Salad Mediterraneo

I’ve grown up making tuna fish sandwiches all my life. In fact, it was probably the first kind I ever made for myself during my latch-key kid days of the late 80’s and early 90’s. I tried to get creative back then, but there was much to be desired gastronomically during that time. Believe me, if I was allowed to ... Read More »