![Thai Red Curry Chicken & Vegetables Stir Fry]()
by Yvonne Maffei | Aug 2, 2013 | Asian, Dinner, Halal-Certified Products, Poultry Dishes, Recipes
If you’re anything like me and sometimes just really get a craving for hot and spicy Thai food, or any type of Asian food but don’t have the time or energy to go out shopping for ingredients you don’t always need on hand, I’ve got a great recipe for you. It’s quick, easy, doesn’t require a whole lot of ingredients and has one special ingredient that makes life a whole lot easier. 
‘And it’s healthy, too: broccoli, carrots, celery, garlic, onion, cilantro. 
Boneless, skinless chicken tenders (or you could use beef instead). 
Most of the flavoring comes from this Thai Red Curry Simmer Sauce by Saffron Road, which takes the dish up a whole other notch. 
I like to slice my veggies on an angle for this type of dish- they cook nicely and it looks nice, too. 
You can start out by using any type of oil you like, but for an authentic flavor, I would use either sesame oil or extra virgin coconut oil, if you have it. 
If not, just use a neutral oil like grapeseed oil so that it doesn’t overpower the dish and its other flavors. Start out by sautéeing the onion and celery in the oil, then gradually adding the carrots, chopped broccoli and the chicken, which needs to brown. 
Medium to high flame is recommended. 
Then add any dried herbs and spices you like- I added black pepper and basil, but white pepper and ginger would be nice, too. 
Next, the objective is to brown the chicken well. 
Then grab one packet of the Thai Red Curry Sauce. 
And pour it on…but again, only after the chicken has browned. 
Go ahead and use the whole packet- it’s going to be delicious. 
Add a little bit of the Saffron Road’s Traditional Chicken Broth (halal), too. It’ll help keep the dish moist. 
Cover and cook on low for about 15-20 minutes. That should give you enough time to chop up some cilantro and cut wedges of lime. 
And make a little rice to go with the dish, served while it’s piping hot. 
Now I’m hungry.
![Thai Red Curry Chicken & Vegetables Stir Fry]()
by Yvonne Maffei | Aug 2, 2013 | Asian, Chicken, Dinner, Halal-Certified Products, Poultry Dishes, Recipes
If you’re anything like me and sometimes just really get a craving for hot and spicy Thai food, or any type of Asian food but don’t have the time or energy to go out shopping for ingredients you don’t always need on hand, I’ve got a great recipe for you. It’s quick, easy, doesn’t require a whole lot of ingredients and has one special ingredient that makes life a whole lot easier. ‘And it’s healthy, too: broccoli, carrots, celery, garlic, onion, cilantro. Boneless, skinless chicken tenders (or you could use beef instead). Most of the flavoring comes from this Thai Red Curry Simmer Sauce by Saffron Road, which takes the dish up a whole other notch. I like to slice my veggies on an angle for this type of dish- they cook nicely and it looks nice, too. You can start out by using any type of oil you like, but for an authentic flavor, I would use either sesame oil or extra virgin coconut oil, if you have it. If not, just use a neutral oil like grapeseed oil so that it doesn’t overpower the dish and its other flavors. Start out by sautéeing the onion and celery in the oil, then gradually adding the carrots, chopped broccoli and the chicken, which needs to brown. Medium to high flame is recommended. Then add any dried herbs and spices you like- I added black pepper and basil, but white pepper and ginger would be nice, too. Next, the objective is to brown the chicken well. Then grab one packet of the Thai Red Curry Sauce. And pour it on…but again, only after the chicken has browned. Go ahead and use the whole packet- it’s going to be delicious. Add a little bit of the Saffron Road’s Traditional Chicken Broth (halal), too. It’ll help keep the dish moist. Cover and cook on low for about 15-20 minutes. That should give you enough time to chop up some cilantro and cut wedges of lime. And make a little rice to go with the dish, served while it’s piping hot. Now I’m hungry.
![Icelandic Haddock in Lemongrass Basil Simmer Sauce]()
by Yvonne Maffei | May 31, 2012 | Asian, Fish & Seafood, Gluten-Free, Halal-Certified Products, Recipes, Vegetarian
Unless you have an amazing Asian store nearby that sells fresh ingredients from the East, it’s pretty hard to find things like lemongrass, real coconut and interesting chili peppers to cook with, unfortunate because when combined they make for such an exotic and flavorful combination like what’s been prepared for us in one of the latest simmer sauces by Saffron Road that I’m going to show you how to use.
I happen to have several Korean, Vietnamese and Chinese grocers in the great city of Chicago that spoil me whenever I’m craving something exotic (to me) to cook, but even then it can be time consuming and somewhat costly to drag myself out and grab all the ingredients I don’t normally have on hand. (more…)
![French Beans with Garlic, Cumin and Toasted Sesame]()
by Yvonne Maffei | Oct 14, 2011 | Asian, French, Gluten-Free, Recipes, Side Dishes, Summer, Vegetarian
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 garlic, sesame seeds that were already toasted, ground cumin, and plenty of good toasted sesame oil. Other than the beans, this is all you really need to make the dish. I think a bit of fresh ginger would be nice, too.
It’s a super-quick side dish to any meal and perfect for late weeknights when you’re in the mood to smell wonderful scents coming from you kitchen. It’s good relaxation cooking.
Here’s what you’ll need to get there:
(more…)
![Cooking with Sadaf Syed of iCOVER: A Day in the Life of a Muslim-American COVERed Girl]()
by Yvonne | Jul 6, 2011 | Appetizers & Snacks, Asian, Interviews
I recently had the great pleasure of meeting with the very lovely, down-to-earth and talented young photographer, Sadaf Syed, a Chicago-based woman who literally wrote the book on how Muslim women in America wear the hijab (head covering). I sat down for coffee then later made no-cook appetizers with her and her kids to talk about the beautiful photodocumentary she created, iCOVER: A Day in the Life of a Muslim-American COVERed Girl which is a fascinating visual exposé of Muslim women living in America– and their stories of strength, courage and everyday struggles.
Sadaf graduated from Cal State University at Fullerton with a B.S. in Communication and an emphasis on photojournalism. She started taking photos at L.A. runways of Pakistani fashion designers, holding true to her love of the fusion between east and west and an appreciation for both cultures. A guest instructor at the university encouraged her to create her own unique concept within this area of photography, and so she did.
After marriage, she moved to Chicago where she began to take wedding photos for a small business, working behind the scenes on candid moments of these events. Once she had a portfolio, she showed it to the boss who hired her as a photojournalist and began to build a clientele of her own.
products and process of making no-cook Rice Paper Mango and Shrimp Rolls
She wanted to do photos that would touch people’s hearts and also wanted to do something to teach people about religion. After years of developing the concept for her book and traveling the country to hear the stories of Muslim women, she published iCOVER (2009).
She told me the process was rewarding for her and found the women to be ‘beautiful because they have their own ethnicities, balanced lives and are truly American; they are educating and inspiring others that everything can be done.’
Daniyal and Gia ready to eat Rice Paper Shrimp and Mango Rolls they made
She says the book is not a tutorial on how to cover, neither is it telling women whether or not to wear the hijab, but it’s to emphasize the muhajjiba (one who wears the hijab, or headscarf) because their stories are not always told.
That got us into a lengthy conversation on what it means to cover, what it means to embrace differences in one another and to feel comfortable with who we are. I found it interesting that she perceived the hijabs (or simply long and wide scarves) from H & M ‘make us feel like we’re being welcomed and that we’re all American’.
looks like the kids thoroughly enjoyed cooking and eating
Sadaf Syed is a gentle soul with an observant eye and enough creativity of mind to put all her ideas to print, masha’allah.
I love how she helped tie up our conversation with these words of wisdom and advice in response to my question about any controversy or negativity that may have been a reaction to her work or the inherent topic of the book.
“People are not born to hate- something in life triggered it. The ‘goal is to please Allah. The bottom line is to show mercy. Take that message and continue with it.”
The power of visual images is truly evident in Sadaf’s book, iCOVER: A Day in the Life of a Muslim-American COVERed Girl.
Win a copy of it by adding a relevant comment below.
One winner will be selected randomly (U.S. mailing address only). All guidelines below must be met:
1) Have a U.S. mailing address (no P.O. Boxes). Do not put your address in the comments. If you win, you’ll be asked for it privately.
2) Be a fan of My Halal Kitchen on Facebook
3) Be a fan of iCOVER on Facebook
4) Add a comment relevant to the subject of this post (i.e. about iCOVER, Sadaf Syed, the no-cook recipe shown, cooking with kids, etc.)
Offer ends July 14, 2011 at 12:01 a.m.
Thank you for your submissions.
![Rice Paper Rolls with Mango & Shrimp Stuffing and Orange-Lime Asian Sauce for Dipping]()
by Yvonne | Jul 4, 2010 | Appetizers & Snacks, Asian, EVENTS, Fish & Seafood, Presentations, Videos & Web Chats, Summer
This recipe is unbelievably simple and there’s absolutely no cooking involved- a perfect crowd pleaser for these hot summer days. Use the freshest ingredients, including oranges and limes, instead of juices or concentrates which really makes a difference in the resulting taste. Makes 10 rolls (20 servings)
Rice Paper Roll Ingredients
- 2 ounces rice vermicelli noodles
- ½ lb. tiny cooked shrimp or two (2) 4-oz. cans wild pink shrimp
- 10 (ten) 8½- inch square rice-paper wrappers
- 10 leaves lettuce
- 1 large mango
- 3 scallions
- sea salt, to taste
- 1 cup fresh cilantro leaves
Orange-Lime Asian Sauce Ingredients
- 1/3 cup fresh orange juice (1 orange)
- 1/3 cup lime juice (3 limes)
- 1/8 cup molasses
- 1 tablespoon dark sesame oil
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon toasted cumin+red pepper flakes combined
- 1/8 teaspoon sea salt
- 1 tablespoon raw cane sugar
- 2 scallions, green parts only, thinly sliced
Rice Paper Roll Directions
- Bring a large pot of salted water to a boil. Add the rice noodles, and cook according to package instructions. Drain, and rinse under cold running water. Set aside.
- Clean the shrimp of any veins if using fresh. If using canned shrimp, drain it of all liquids.
- Remove the skin of a mango and cut into long, thin strips.
- Cut each lettuce leaf in half, removing the firm center ribs.
- Roughly chop the cilantro.
- Cut the scallions lengthwise into very thin strips and then in half again.
- Fill a pan large enough to hold rice paper with hot water.
- Get an all-cotton kitchen towel or a paper towel with water and spread it out on a clean, flat surface, such as a cutting board.
- Immerse 1 sheet of rice paper into the hot water until softened and flexible, about 45 seconds. Transfer to the dampened towel and smooth out.
- Across the bottom third of the rice paper, place 1 piece of lettuce, a strip of mango, ½ of a scallion, a few pieces of shrimp, a bit of salt, to taste several cooked vermicelli noodles, and a few sprigs of cilantro.
- Roll the rice paper into a cylinder, stopping halfway and using the paper towel to guide the process. Fold the left and right sides into the middle, remove the towel from the underside of the rice paper roll, then finish rolling. Repeat the entire process, making 10 rolls.
- Place each roll on a platter with plastic wrap to cover.
- To serve, cut each roll into 4 pieces and sprinkle with more fresh cilantro. Serve with a toothpick and the dipping sauce on the side or on top of each roll.
Orange-Lime Asian Sauce Directions
- In a small bowl, whisk together the orange and lime juices, molasses and sesame oil.
- In a small pan over low heat, toast the cumin, about one minute. In a coffee or spice grinder, combine the red pepper flakes with the cumin to grind them both together.
- Add the cumin-red pepper mixture to the orange-lime mixture and whisk together.
- Add the salt, sugar, and ground black pepper to the above mixture. Add scallions and gently combine. Serve in small cups alongside the rice wrappers for dipping.
Recipes adapted from The Martha Stewart Living Cookbook
Notes About This Recipe:
- I like to use the Zhongshan Rice Vermicelli brand, but you can find a whole host of different brands to use at most Asian food stores.
- Use a moist paper towel to wrap the rolls. It makes it easier to work with the rice paper.
- Once the rolls are finished, they work best as appetizers once refrigerated, especially if you are going to cut them up and use toothpicks to serve. They will hold better when cold.
- For the very best resulting flavors in the citrus sauce, use only fresh juices. Concentrated juices don’t have the same flavor and diluting them to the correct proportions can be tricky. If you don’t get it just right, you could ruin your sauce.
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