Home » Tag Archives: Vegetarian (page 2)

Tag Archives: Vegetarian

Mexican Black Bean & Corn Soup

If you can imagine having soup in the summer time, this Mexican Black Bean & Corn Soup is one that doesn’t heat up the kitchen, uses up fresh summer produce and has a wonderful kick to it.  It also freezes well, which is wonderful for any pre-Ramadan cooking you’ll be doing (which I hope you are, or planning to!) The ingredients ... Read More »

Grilled Eggplant and Pepper Salad

Summer food is equivalent to grilling, right? Well, in the intense heat we’re feeling here in the Midwest I’m not sure everyone is so excited about firing up the grills all the time. I mean, it’s really hot- even in the evenings I’ve seen temps at 98° F. That said, with all the amazing summer produce to be found at ... Read More »

Quick Kidney Beans with Tomatoes, Onions and Cilantro

Quick Kidney Beans in Tomatoes | My Halal Kitchen

It’s true, I travel with food. It’s not because I’m a food blogger, a halal foodie or averse to outside food. It’s because I like to feel good and comfortable by eating what I know is healthy, especially when I have the time to relax and cook (yes, cooking is relaxing to me).   Quick Kidney Beans with Tomatoes, Onions ... Read More »

Pink Pasta: Penne with Swiss Chard and Beet Leaves

Penne Pasta with Swiss Chard and Beet Leaves | My Halal Kitchen

I didn’t intentionally set out to make pink pasta; it just happened as a result of my love affair with seasonal produce like swiss chard and beets, both of which were plentiful at the farmers market last weekend where I organized a Culinary Tour of the Green City Market here in Chicago. And then it occured to me that October is National Breast Cancer ... Read More »

French Beans with Garlic, Cumin and Toasted Sesame

Green Beans and Toasted Sesame

French green beans are one of my favorite side dishes. They’re light, go well with most foods and make me feel content that I’m getting a healthy vegetable on my plate. I usually make them Italian style with garlic, tomatoes and olive oil, but this time I opted to satisfy my craving for something Asian. I had some lovely fresh ... Read More »

Heirloom Tomato & Chickpea Salad

Heirloom Tomato Salad | My Halal Kitchen

I wanted to share this recipe with you before it gets too late to use any of those summer tomatoes around here in the Midwest. Some people around the country still have a nice harvest coming in; others around the globe are actually experiencing a completely opposite seasons than us. In theory, I suppose someone around the world at any ... 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 »

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 »

Italian Herb-Stuffed Mushrooms

Fresh Mushrooms

My family has been making stuffed mushrooms since I can remember eating savory foods. They look tedious to make, but I promise you they are super simple. I only cut off the stem to use in the stuffing, not the core of the mushroom. I think it makes the recipe easier, less messy and I don’t have to worry about ... 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 »