![Meaty Mediterranean Subs]()
by Yvonne Maffei | Mar 16, 2018 | American, Lunch, Mediterranean, Sandwiches & Burgers
If you don’t know me by now, one thing you should know is that I love all things Mediterranean. The food, the sunshine, the lifestyle…the FOOD. The food itself exudes sunshine, the sea and the rich volcanic soil of some of my favorite places like Southern Italy. That’s where some of the best tomatoes in the world grow, and for the best basil, you need a constant supply of sunny, dry weather.
Since we lack a lot of that in the Chicago winter, and it’s been really getting to me, I decided to force a little sunshine into my life by making these Mediterranean subs with Deli Halal meats, since they are a wonderful source of healthy, halal protein (read more about their high quality and wholesome way of making their products here).
To make these subs, which are perfect for leisure weekend lunches or weekday school or work lunches also, you only need a few essential, but delicious and fresh ingredients. Most of these are things you could grab on your next trip to the grocery store and a couple of things you might already have in your pantry. Just be sure to find out where the Deli Halal is before you shop because their meats are what really make these sandwiches exceptionally meaty and delicious- and something I haven’t had in over a decade because I’ve never really found a deli meat I could say I would eat on a regular basis due to its great flavor, authenticity and commitment to being as wholesome as possible.
To start out, I use all of the beef varieties of Deli Halal meats. They do offer a delicious, nitrite-free chicken breast but I didn’t include it in this recipe. Instead, I used their Beef Pastrami, Beef Salami, Corned Beef and Roast Beef (which tastes like a homemade roast beef that has just been sliced). And, of course, some deliciously fresh rustic Italian bread, which I sliced in half on the horizontal so that I could add my spreads and toppings easily.
What are those delicious toppings? You can variate when necessary or if there is something you don’t like or don’t have instead, but here’s what I did that just tasted amazing and fresh and very Mediterranean:
- Rustic Italian bread- make sure it’s the real stuff and that it’s not so dense that you can’t really cut your teeth into it when you’re eating the sandwich!
- Pesto (make or buy your own. If you make your own, be sure you start off with the freshest pine nuts. If you have preserved your basil like I did here, making the pesto from that should be just fine).
- Good quality mayonnaise. Again, you can make your own or buy the kind with olive oil or an artisan variety. I particularly love the Lithuanian brands, which are easily found in the Polish aisle of many international grocers in major cities like Chicago. It’s just light and creamy and made with very few ingredients.
- Good quality bufala mozzarella cheese. If you don’t have this, sprinkles of grated Parmesan work well, too. If you have neither, try something like a thinly-sliced yogurt cheese.
- Fresh basil leaves. There really isn’t any substitute.
- Fresh tomatoes, preferably Roma or on-the-vine tomatoes. Again, no real substitute for these.
- (Optional) Fresh oregano in olive oil with a tad of sea salt. This is like an added dressing which you don’t really need because the sandwich will already have the pesto which is in olive oil, but it’s just an added touch I really like.
Once the bread is cut, spread one side with pesto and one side with mayonnaise.
On one side, layer with basil leaves, sliced tomatoes, mozzarella or other cheese and the optional oregano oil.
On the other side, layer with the stack of meats: Salami, Corned Beef, Pastrami and Roast Beef. Close them up and either eat them up (as is or warm for a bit in the oven/toaster oven) OR cut the bread into generous portions where the entire loaf can feed a small crowd.
I add toothpicks to each portion to keep it all in place.
Nice and meaty, full of flavors that are fresh and pungent and packed with healthy ingredients you can feel good about eating and serving.
Perfect for a party, perfect for lunches. That’s what good food is all about, right? #SpreadtheHalal
Meaty Mediterranean Subs
Makes 4-6 portions of ‘sandwiches’
INGREDIENTS
1 large loaf rustic Italian bread, sliced in half lengthwise
4-6 tablespoons pesto
4-6 tablespoons mayonnaise
6-8 fresh basil leaves
1/2 pound fresh mozzarella, sliced
2 large tomatoes, sliced
3-4 slices each Deli Halal meats: Beef Salami, Roast Beef, Corned Beef, Beef Pastrami
(optional) 2 tablespoons olive oil + 1 tablespoon dried oregano + 1/8 teaspoon sea salt
DIRECTIONS
Once the bread is cut, spread one side with pesto and one side with mayonnaise.
On one side, layer with basil leaves, sliced tomatoes, mozzarella or other cheese and the optional oregano oil.
On the other side, layer with the stack of meats: Salami, Corned Beef, Pastrami and Roast Beef. Close them up and either eat them up (as is or warm for a bit in the oven/toaster oven) OR cut the bread into generous portions where the entire loaf can feed a small crowd.
Serve as-is or after warming in an oven. Add toothpicks to each portion to keep it all in place.
Sign up here to receive more updates about Deli Halal, including when and where they are in stores near you or to be subscribed to their newsletter.
Deli Halal will also be participating in the upcoming I Heart Halal Festival in Chicago from April 13-15 at Navy Pier. Be sure to come out and visit so you can talk to them directly!
![Chicken Salad with Homemade Yogurt-Based Ranch Dressing]()
by Yvonne Maffei | Dec 28, 2017 | American, Recipes, Salads
https://billydoemeats.com/?sca_ref=612140.OUBMoNQMp3As we begin to enter the New Year soon, wouldn’t it be nice to actually maintain a goal of eating healthier by cooking more at home, making food from scratch and making a habit out of knowing exactly what’s in your food? Not to mention the inevitable draw this has for other family members in the home and the resulting bonding time with your children when you’re cooking around them and/or inviting them to help you…
Well, when it’s said like that it’s got to be something you’ll want to eat, right?
Start off by sautéing the chicken. It’s an easy process but one in which if you know and master one simple trick, you’ll never have dry boneless chicken again: just memorize the fact that the pan has to be covered at some points. That’s how the meat retains its moisture.
In this recipe, I’m only using one boneless breast, but I cooked two so that I could whip up more of this salad the next day since the dressing is so good and there’s plenty leftover from the recipe I’m going to give you.
How to get moist on the inside and nicely browned meat on the outside:
I use just a bit of olive oil in the pan, not more than 2 tablespoons, and let one side cook thoroughly. The rule of thumb is to leave it alone and let it brown for about five minutes, but the real test of knowing is that when you try to push it over to the other side if it gives easily and turns without a fight, it’s ready; if not- leave it alone until it is.
Then, you do the same thing on the other side and once that browning has happened again, you’ll now cover the pan and turn the heat down to low. Leave there for a few minutes then turn the heat off and let the meat rest. That means, leave it in the pan a few minutes more before even thinking about cutting into it. This is where the moisture retention truly happens.
Now, and only at this point, are you ready to cut into it- or should I say instead that the meat is ready for you.
Now I’ve got all my essentials laid out to finish the dish. The scene below is for the video the was taped to show you how to make this dish. That’s not ready yet, but once it is we’ll post it back here.
For the Ranch Dressing, my essential ingredient is Mountain High Yoghurt. It’s halal-certified so that means there isn’t any funny stuff inside of it- no gelatins or emulsifiers to give us any doubt about its origin. Just the real, good stuff. So, that’s why I’m using it. We’re also using it in this particular recipe because we’re encouraging everyone to find recipes and ways that that last portion of yogurt inside the tub can be finished up. You know, whenever you’re making recipes you use big chunks of the yogurt but what do you do with that last 1/3 or smaller portion of the yogurt? If you’ve got ideas, tell us in the comments section below or use the hashtag #finishthetub and tag @mountainhighyoghurt and @myhalalkitchen on Instagram, Twitter and Facebook so we can see and possibly share your ideas, too!
The salad is super easy to pull together once the chicken is cooked. In fact, you can even cook the chicken the night before and put the remaining ingredients in containers for work the next day where you can easily throw it all together for lunch at your desk- although that’s not encouraged, but just to demonstrate that it really is that simple. Just heat the chicken thoroughly prior to eating- unless you’re okay with it being cold.
To make the dressing you simply combine a few ingredients: yogurt (I like the whole milk yogurt and this recipe has been tested using that), buttermilk, heavy whipping cream, salt and black pepper. To lighten it up you could use milk instead of whipping cream but again we tested this recipe over and over again for taste and texture and this was the best ratio and texture of all the varieties of creams used. To go vegan would be an entirely different story, so let’s leave that variation for another day…
The other few ingredients are Romaine lettuce (I suppose you could use iceberg, too, if you like), good croutons, and Parmesan cheese.
Your colleagues will be drooling over your lunch, which is fine because this recipe makes enough for you to share, and share you should…
How are YOU going to #finishthetub?
To get more recipe inspiration and to find out where you can get Mountain High halal-certified yogurt, visit their Facebook page or their website.
*This post was sponsored by Mountain High Yoghurt. The opinions and content are my own and do not reflect that of Mountain High.
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![Zucchini & Cauliflower Soup]()
by Yvonne Maffei | Nov 29, 2017 | American, Dinner, Fall, Gluten-Free, Lunch, Soups, Summer, Vegetarian
My passion for soup intensifies every time I come up with a new way to blend different veggies. Since I’m usually always stirring in some kind of dairy into my soups- whether it’s milk, heavy cream or creme fraiche, this recipe is one I’m especially happy to show you because there is a secret ingredient in it that removes any need for dairy- perfect for vegans or those who are lactose-intolerant. 
Would you believe that the secret ingredient – cauliflower – is what makes it so creamy and milky? Without telling anyone there isn’t any cream in the dish, you might easily fool even your foodiest of foodie friends. Seriously. 
But there is another secret ingredient that is my go-to whenever I’m making soup and need a quick and convenient broth to add flavor and depth to all of my soups: the Saffron Road halal broths, whether it’s the vegetable, chicken or lamb broths. 
So you can start this dish with riced cauliflower OR fresh or frozen cauliflower florets. These are sautéed with chopped zucchini, some onion and garlic, too. Once the broth is added, the liquid should come to a boil. 
It should cook for about 20 minutes to soften all of the ingredients, then removed from heat and pureed with an immersion blender, one of my favorite kitchen gadgets to use when making my soups.
I then add in some fresh or dried herbs- always the fresh variety if and when you have those: parsley, dill, basil, cilantro- any or all of them. 
I like to serve this soup nice and thick with a drizzle of olive oil on top, but you could add more liquid- more broth or some water added to the broth. On the side, I love to serve this soup with Saffron Road’s Sea Salt Lentil Crackers, which are totally wheat free and a true gift to those who are avoiding wheat in their diets.
For that, I’m so thankful. Great halal products like Saffron Road’s broth and lentil crackers (which are also gluten free) that pay attention to the special diet needs so many people have today.
If you haven’t tried these products yet, check out my Instagram account on 11/30/17 where I’ll be giving away a week’s worth of Saffron Road coupons to one randomly-selected winner so there is no excuse not to give these fabulous products a try with your family.
To find out more about Saffron Road’s products and where they can be found at grocers near you, go to this link on their website. Follow them on Instagram, Twitter and Facebook.
This post was sponsored by Saffron Road Food. All opinions, recipes and photos are generated by the author.
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by Yvonne Maffei | Nov 21, 2017 | American, By Cuisine, Entertaining, Thanksgiving
America is gearing up for the foodiest of all foodie days of the year, Thanksgiving!! It is by far my favorite foodie holiday, too. The food is always good and real and seasonal, at least that’s the way I grew up experiencing it. It seems like the one time of year everyone puts in so much effort towards the quality of the food and the menu and the sourcing of ingredients. It’s also the holiday that taught me how to really cook. One year my mom just handed me the Williams-Sonoma Guide to Thanksgiving (it was a booklet) and I made just about every recipe in it. From then on, I was in charge of the food and it was magnificent!
I know what some people say about Thanksgiving…it’s loaded with historic context that makes it controversial and I know it’s not an Islamic holiday. I also know that some people just want to spend the day off with their families and eat some really great #halal turkey with other traditional and often times their own ethnic dishes and side dishes. I choose to enjoy the opportunity to celebrate time with my family and enjoy a holiday that is part of my American culture.
When I was growing up, we always had a very Sicilian type of Thanksgiving. Of course there was turkey on the table, but you bet there were also a few trays of lasagna or mastociolli as a side dish and pumpkin pies were found among Sicilian cookies on the dessert table.
That said, everyone has the dinner they want or like, and over the years I’ve come to really appreciate making things from scratch because they taste better and the entire feeling of the day and the dinner seems so much more special by putting in the work to make it both beautiful and delicious.
Let’s start with soup…
Pumpkin Saffron Soup is silky and elegant- perfect for guests who are expecting something other than your run-of-the mill dinner soups. It makes Thanksgiving special.
Pumpkin Saffron Soup
Fig, Pine Nut, Garlic & Herb Stuffing is one of the most flavorful stuffings I’ve ever made for the turkey. Figs are abundant now in the Fall and pine nuts are a bit of a splurge but their nuttiness makes it so worth the addition. Be sure to make your own croutons, too (recipe below).
Fig, Pine Nut, Garlic & Herb Stuffing
Homemade Croutons. Thank me later. Yes, they are worth making homemade.
Homemade Croutons
Now for the turkey. Ah, the BIG bird. Do you really need to make such a huge amount of meat? Yes and no. Yes, if you’re having a large crowd and NO if you’re not- it’s as simple as that. For a small crowd you can go with one large turkey breast that you can roast and slice for 3-4 people.
This recipe below for roasting a chicken, but it’s one you can emulate with a turkey by following the cooking time and temperature for the size of the bird you’ve got on hand. Of course you can also make a chicken instead….but that would be veering way off the turkey day menu now, wouldn’t it?
Classic Roasted Chicken with Seasonal Vegetables
Creamy Mashed Potatoes are one side dish I simply cannot go without on Thanksgiving. And they have to be creamy. That’s why I love this recipe.
Creamy Mashed Potatoes
Homemade Gravy. Don’t skimp on the good stuff- and that means making it with your own turkey’s fat, seriously.
How to Make Gravy
Cranberry Sauce with Apples & Pears. Do.not.skip.this.dish. If you’ve only ever had the canned stuff, you don’t know what the real stuff is supposed to taste like. Once I made it for the first time from scratch (reluctantly and not expecting to like it at all), it became my favorite side dish and one that I cannot fathom not having with the turkey and mashed potatoes. They just go so well together because they’re seasonally growing at the same time.
https://myhalalkitchen.com//cranberry-sauce-apples-pears/
Winter Salad with Cranberries & Nuts. Yes, salad belongs on the Thanksgiving table, and when you add some fresh cranberries it makes all the sense in the world.
https://myhalalkitchen.com//winter-salad-with-cranberries-nuts/
Pumpkin Pie. Just because…and not from the can, please. But if you have to that’s okay as well. Follow the same method.
Pumpkin Pie Not From a Can
For a list of more recipes, check out this new post.
![Fall Harvest Pumpkin Yogurt Bread]()
by Yvonne Maffei | Sep 26, 2017 | American, Breakfast & Brunch, Dessert
My favorite season of the year is Fall/Autumn. I look forward to wearing cozy sweaters, sitting around a fire outside and taking walks in nature to appreciate the changing leaves and brisk, cool weather. I also look forward to using all the amazing produce from the Fall harvest: pumpkins, squash, nuts, seeds, apples, warm spices. Oh, the things that can be cooked and baked and how wonderful the house smells with cinnamon and nutmeg in the air…
Bursting my pumpkin spice bubble is the fact that here we are in September and unfortunately it hasn’t felt like Fall here lately at all. It’s been hot, humid and dry – a somewhat expected phenomenon in the Summer, but not so much in September. Regardless, I am hopeful that the more expected weather will come as predicted later in the week and that’s why I’m forging ahead with my latest baking project for Pumpkin Yoghurt Bread using Mountain High Yoghurt, which is gelatin-free and halal-certified.
If you’re wondering why it’s important for something like yogurt to get a halal-certification, you can read more about that here in my recent blog post where I explained that and it’s the reason for working closely with them to utilize these products in my cooking, baking and everyday consumption.
In addition to the main ingredient, Mountain High’s Whole Milk Yoghurt (if you prefer fat-free they also have that variety) which helps makes this bread moist, there is also an addition of easy-to-find healthy, wholesome ingredients that go into it:
Raw cane sugar, baking powder, spices, orange peel…
Raw organic almonds (the taste and smell is way different than the conventional), walnuts, pumpkin seeds…
Bread flour, hazelnut, walnut OR grape seed oil, pumpkin puree and organic free-range eggs…
The instructions to make it are super easy but should be followed carefully as baking is different from cooking in that it follows a more technical and scientific approach to testing to achieve the right taste and bake time for the desired outcome.
I use two bowls- one larger and one smaller. This may seem like an insignificant detail but it matters so much. I’ve been making this type of bread for many years and if you flip flop this step (by not adding dry ingredients TO the wet ingredients), for some reason it just doesn’t turn out the same.
I start out with the wet ingredients in a large bowl since we’ll be adding the dry ingredients To this one. I start out first by whisking together eggs, the Mountain High Yoghurt, pumpkin puree and the oil.
All of the dry ingredients go into the smaller bowl (which is more of a medium-size bowl) and includes the spices and the nuts which should be roughly chopped.
Yes, you can do all of this in a stand mixer, but it’s way easier in bowls, in my opinion. You do need a strong whisk to do this, however, since the dough can get a little heavy.
Smells like Fall once you get to this step! Next is the preparation of a bread loaf pan. It should be thoroughly greased with butter and flour so that the bread can slide out nicely after it’s baked.
If you want a more buttery top you can melt a little butter or ghee on top and pour it over before it’s baked.
When it comes out, it smells fantastic and if you let it cool for about 20 minutes it’ll be easier to slice or get out of the pan as a whole.
What I love about this bread is that it’s a real health food, especially for breakfast or snacks. There is no need to look further than your own kitchen- your pantry and your fridge – for the ingredients to put this together yourself, rather than a random coffee house that sells expensive, who-knows-what’s-in-them types of breakfast foods. It’s dense, it’s packed with great ingredients, it’s moist because of the Mountain High Yoghurt addition and the pumpkin puree, all a great combination for creating something you’ll be making over and over again.
Pass it on to someone you know will love it, too!
*You can find Mountain High Yoghurt at most major grocery stores and even bigger than normal containers at Costco stores! For more information, go to their website and Facebook page.
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![Orzo Soup with Greens and Wholesome Chicken Broth]()
by Yvonne Maffei | Aug 5, 2016 | American, Greek, Halal-Certified Products, Italian, Mediterranean, Recipes, Soups
Over the early part of the summer when Ramadan was in full swing, I took advantage of the somewhat cooler weather and made soups for Iftar (meal that breaks the fast). The main reason for that was not only the fact that I love how soups really acclimate my stomach to food after fasting, but more motivation actually came from the beautiful fresh greens I began finding at a local farm stand run by Loyola University called the Loyola University Retreat Campus in Woodstock, IL. There’s a very nice farmer named Emily who runs the greenhouses, gardens and Friday farmsteads and I’ve come to familiarize myself with what’s there every week and try to plan my meals around what’s being sold, if I’m in town at the time. What has been constantly abundant and beautiful has been the Tuscan kale and the beets, which I actually buy more for the greens than the beet itself, although I do use both.
I use these greens the same or the next day, usually. To keep them fresh and crisp I wrap them in paper towels and put them in a brown paper bag and don’t wash them until just before cooking. Once I do wash them, it’s always in cool water, leaving them in the water for a few minutes which really freshens them up even more.
I love all the beautiful and bright colors, and the other thing about this soup is that you don’t have to strictly use the kale and the beet greens, but instead you can use just one. Also, you can add some fresh broccoli into it, too. It’s that versatile and so rather than just follow the recipe strictly use what you have or what is fresh and local and appealing and I’m sure it’ll come out tasting fabulous. Just take a look at this color- isn’t it simply inspiring?
And the key ingredient, the key to making any soup nice and rich and healthy- is the broth. If you can, don’t just use water. Water is great and all, but in order to give your body the minerals and vitamins it may be craving to be healthy and strong, real beef, chicken or lamb broth is a wonderful ingredient to include. My go-to convenient, halal and healthy option if I haven’t had time to make my own is the Saffron Road variety. It’s spoiled me a lot (in a good way) to be able to grab a box at the store, know and trust that it’s completely halal, and wholesome.
I used the Artisan Roasted Chicken broth variety but you could also use their Culinary Classic Chicken Broth variety.
Now that Ramadan is way over, I’m still making soups over the summer, but I’ve also got a taste for trying new things- have you seen the new Fish Bowls from Saffron Road? How cool do those look? I have yet to try them, so let’s do it together!
I’m giving away one week’s worth of Saffron Road coupons so that you can try something new every day of the week– they have so many cool, convenient halal, gluten-free and Non-GMO products like frozen entrees, lentil crackers, lamb broth (trying finding another brand that makes that), and even desserts!
Here’s how this fun giveaway works:
- U.S. participants only. I know, bummer. Sorry, guys and gals, but products are only available in the U.S., but anyone in the world can watch our Instagram feed once the giveaway is over and food pics are shared :)
- Entrants must have an Instagram account that they will use to share pics with the Saffron Road products they buy from the coupons received.
- To enter, go to the PRODUCTS section of Saffron Road and see the types of items they have.
- Leave a comment about which one(s) you’d love to be able to try with your FREE coupons for FREE Saffron Road products.
- Check back here and on my Instagram account for the winner, which will be announced on August 12, 2016. No more entries will be accepted after August 8, 2016. As a winner, you agree to post pics of the products (i.e. shopping, packages, your dish, etc.) using the hashtag #mhksaffronroadfoodpics and tagging both @saffronroadfood and @myhalalkitchen on Instagram. Once that’s happening, anyone can follow the food pics using the hashtag #mhksaffronroadfoodpics!
Have fun exploring some of those really great halal global cuisine products and share this with all the foodies you know!
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