![Tips for Getting Your Kitchen Ramadan-Ready]()
by Yvonne | Jul 10, 2012 | Iftar, Ramadan, Suhoor
Ramadan, the 9th month of the Islamic calendar (lunar) and the holy month of fasting is approaching quickly. There is so much to prepare and it can be quite overwhelming if you think about it all at once. For those of you who are new to My Halal Kitchen, you may not realize that there are lots of organizational tips and ideas right here on the site, which I’ve linked to below. Also, I’ve got plans for more tips and great ideas to come your way starting now and lasting through the end of ‘Eid, insha’allah. My hope is to help you get your kitchen and your home in order so that your mind can be at ease to focus on the things you need to do most during Ramadan, the real purpose of this time.
Would you like to know how I organized my refrigerator with these adorable baskets?
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![Parmesan & Feta Quiche]()
by Yvonne | Aug 5, 2011 | Breakfast & Brunch, Egg Dishes, French, Halal-Certified Products, Italian, Ramadan, Suhoor, Vegetarian
Everyone is talking about this year’s daily fasts in Ramadan being so long because sunset (the time when the fast is broken) will come a little after 8pm here in Chicago. It’s also a hot summer season. Very hot.
Fasting isn’t meant to be perfectly easy or else how could we savor the reward of building self-discipline? It’s also not meant to harm us, either. We have to do it right so that we can experience it with enough energy to get through the day, do our work and take care of other responsibilities. (more…)
![Chilaquiles]()
by Yvonne | Aug 3, 2011 | Breakfast & Brunch, Mexican, Ramadan, Suhoor
I love to use leftovers at any meal, and suhoor (the pre-dawn meal eaten before a day of fasting) is no different. I also like a simple, uncomplicated yet versatile meal that will fill us up with good nutrition to get us through the day ahead.
This recipe for chilaquiles, often called ‘Migas’, is basically a mixture of scrambled eggs + broken tortillas + anything else your heart desires. (more…)
![4 Tips to Organize Your Ramadan Cooking]()
by Yvonne | Jul 22, 2011 | Halal-Certified Products, Iftar, Ramadan, Suhoor
Ramadan is such a great time to get your home organized. Actually, for me all the organization happens way before the month of Ramadan when I begin planning how to plan it all out. Last year, much of what I did to prepare for Ramadan actually lasted for most of the year (i.e. drying citrus peels and saving herbs).
First, I plan the planning. I know Allah swt is the Best of Planners. He also likes us to be organized, clean and efficient, which involves being as prepared as we can and leaving the rest up to Him.
Here’s what I mean: (more…)
![Fruit Kebobs]()
by Yvonne | Jun 26, 2010 | Appetizers & Snacks, Dessert, Kid-Friendly, Ramadan, Suhoor, Summer
There is nothing more refreshing to me on a hut summer day than cold, cold watermelon. Pineapple is great, too. So are melons! I just love them all and I love them cold. I made these kebobs because not only did I have a lot of fruit from my foray at the grocery store that morning, but I also wanted it to be fun for my little cousin to eat. I thought if she saw the fruit in small bites and on a stick that she might find it more fun to eat, especially when topped with a tiny strawberry from my edible balcony garden. Turns out she did eat the fruit, but not with as much excitement as the adults in the bunch. I guess everyone gets excited when fruit actually tastes like fruit because it’s served fresh and seasonally.
Fruit kebabs are so simple to make, you don’t really need a recipe. Just slip any of your favorite fruits onto a wooden skewer. Grapes, oranges, thick slices of peaches will all go great on a stick. If you plan on grilling fruit, a peach & pineapple combination would be absolutely delicious together.
![Banana Blueberry Loaf]()
by Yvonne | Sep 29, 2009 | Breakfast & Brunch, Dessert, Suhoor
I’ve been testing this recipe for several years, which is easy to do with a freezer full of frozen bananas I’ve stocked away for ‘that yogurt cake my family and neighbors have enjoyed so much through the years.
One lesson I’ve learned here is that it seems to turn out better when whisked by hand as opposed to using my beloved Kitchen Aid Stand Mixer (which is not the case for most of my favorite baked goods). Plus, I decided to use a loaf pan instead of the more traditional bundt pan, and it just seems to bake better in this way.
Whatever works…no?
Note: The dry ingredients don’t have to be sifted unless you want a loaf that’s a little less dense, but there won’t be too much of a noticeable difference whether you do or not.
Banana Blueberry Loaf
Makes about 8 hefty slices
Dry Ingredients
- 2 cups unbleached all-purpose flour
- 1 tsp. salt
- 1 1/2 tsp. baking powder
- 2 cups pure cane sugar, granulated
Wet Ingredients
- 3 eggs
- 1 cup nonfat plain yogurt, preferably the thick, European style
- 1 cup vegetable OR grapeseed oil. I don’t recommend any strong oils such as olive oil because it tends to take over the flavor of the blueberry and banana.
Additional Ingredients
- 2 (mature/ripe) frozen bananas, defrosted on the counter for 20-30 minutes or in the microwave for under a minute
- 1 cup frozen blueberries
Directions
- Measure all dry ingredients into a metal or glass mixing bowl. Set aside.
- In a separate mixing bowl, measure out the eggs and yogurt. Using a wire whisk, mix together well. Next, add the vegetable oil and whisk again until all three ingredients are well-blended.
- To the egg-yogurt-oil mixture, add the defrosted bananas by mashing them into the mixture. Then, using a whisk, blend these ingredients.
- Using 1-2 cups at a time, add the dry ingredients to the wet mixture. Using a wooden spoon or heavy wire whisk, blend all ingredients until there are no lumps.
- Gently fold in the blueberries, careful not to break any (it will make your batter blue!)
- Pour mixture into an large, oiled (spray) loaf pan and bake in a preheated 350° oven.
- Bake for 60-75 minutes or until a toothpick or flat knife comes out clean from the center and the top is golden brown.
- Allow to cool before turning out of pan, approximately 30-40 minutes.
This is great for breakfast, served with a pat of butter and a glass of warm milk. But hey, it’s also great as a snack any time of day.
