I’m always on the lookout for quick and easy recipes for when I entertain- something healthy and that utilizes much of what I already have on hand is best because sometimes you need to pull something together for surprise guests, and it’s always good to use what you’ve already got on hand, too.
It’s so easy to pull together. Simply chop any type of nuts you have on hand. I like almonds, pistachios and walnuts (mixed together they’re lovely) or just one or two of them.
Simply line a pretty dish with a heaping, generous amount of your choice of cheese, add the nuts, then drizzle a good amount of honey on top. Serve with anything strong enough that can scoop up the ingredients of this dish: rustic bread, hearty grain crackers, or something similar. It also goes well with some fruit on the side like figs, grapes, or cherries. Your guests will love and appreciate something so hearty, rustic, homemade, and tasty.
This is such a tasty, elegant and rather quick recipe to make for a party in any season, really. I’ve made them for Ramadan Iftar parties, Eid gatherings, family night dinners, special occasions, and even when I’ve catered fancy events downtown Chicago. Always use the best salmon you can find and the freshest greens you can find, as well.
The recipe in the video is super quick because it’s simpler in that the cream cheese is plain.
In the recipe below it is a blend of ingredients that is suitable for an elegant party.
It can easily be multiplied depending on how many you’ll serve.
Most guests will eat about 2-3 each on average.
Smoked Salmon & Cream Cheese Crudites
Serves 4
Ingredients
8 ounces cream cheese
1/2 cup sour cream
Juice of one large lemon
1/3 cup freshly chopped dill
Sea salt, to taste (about 1/8 teaspoon)
Freshly ground black pepper, to taste (about 1/8 teaspoon)
4 ounces smoked salmon (preferably wild)
1/3 cup diced cucumber
2 tablespoons heavy whipping cream (optional)
Arugula or spring greens leaves
Directions
If you have a stand mixer, use the paddle attachment to break up the cream cheese and mix it together with the sour cream; if not, an electric beater works fine.
Add the lemon juice, fresh dill, salt and pepper. Roughly chop the salmon then gently fold it into the dip. Fold in the cucumber with a spoon or spatula.
Check the consistency and, if desired, add the heavy cream to create the consistency you prefer.
Refrigerate until serving. Keeps fresh for about 3 days in the fridge.
Looking for a healthy party appetizer or a nice side dish at dinner? These baked asparagus wrapped in halal-certifiedDeli Halal Oven-Roasted Turkey Breast slices are so delicious and nutritious that you’ll serve them over and over again for gatherings, or even as a side dish to your dinner spreads.
If you’ve read this site before, you’ll know that I’ve been a fan of Deli Halal products since they first came out a few years ago. Now, they’ve re-launched and are available in stores across the United States. This is so super exciting because not only are they hand-processed, truly halal deli meats, but they don’t contain any of those nitrites or nitrates that you find in so many deli meats, halal or not.
Chop off the tough bottoms of the asparagus sprigs. I like to do this at an angle.
Once cooked, the asparagus sprigs will soften quite a bit.
Roast the bundles in the oven for 15 minutes. Let cool and serve on a platter with fresh herbs, slices of lemon, olives or any other similar types of toppings or condiments such as garlic-mayonnaise or spicy mustard (both recipes you can find in the My Halal Kitchen cookbook).
I promise you this is a super easy side dish for any night of the week or any morning when you have some time to make that breakfast even just a little bit special. It doesn’t involve peeling potatoes (who has time for that!) or chopping them into super fine pieces just to make them quick-cooking.
My oven-roasted potatoes are so much easier and quicker and such a fantastic side dish to meats and fish, breakfast eggs, and more. Just get the smaller potatoes (aka: baby potatoes) which cook faster, especially when quartered, so it’s like doubly-quick.
To make, simply quarter each one, place in an oven safe pan, sprinkle sea salt and drizzle olive oil on top, bake at 350F for 20-30 minutes. Remove from oven and add dried parsley for sure- squeeze a little fresh lemon juice on top and add a bit of slightly roasted minced garlic (optional). They’re yummo, I swear…
One of my all-time favorite recipes for drinks that truly hydrate without artificial sugars. This is great for a Spring or Summertime Ramadan when you really want something cool and refreshing and super hydrating for Iftar, too.
Don’t skimp on the fresh mint, either. That little detail at the end makes it extra special and tasty.
This recipe appeared first in my Summer Ramadan Cooking cookbook, which you can find on Amazon in paperback and Kindle formats.
Avocados fall into the category of my favorite foods on the planet. They’re so nutritious, full of good fats and now being called a super food. I’ve been eating them for their wonderful good fats all of my adult life. When I moved out to California recently, I couldn’t wait to get my hand on the local avocados, and in my mind I thought they would be a lot more economical than in the grocery stores of the Midwest. Much to my surprise, they’re not- and avocado toast at some local cafes can be upwards of $13 per sandwich! Not cool, California…
Well, avocado toast is the easiest thing on the planet to make yourself, if you like. My California twist involves a little red pepper, Himalayan salt and extra virgin olive oil.
Ingredients for California Avocado Toast: 2 pieces of bread, 1-2 large avocados (one per sandwich), extra virgin olive oil, sea salt or Himalayan pink salt, red pepper flakes
Simply toast or grill your bread of choice and brush a little extra virgin olive oil on each piece.
Remove the pit of one large, ripe avocado and mash the flesh in a bowl.
To the bread, add spring greens or arugula, then a handful of the mashed avocado on each piece of bread. Drizzle with olive oil.
Add a pinch of salt (Himalayan or sea salt) and a pinch of red pepper flakes on top, as well.
