Contemplating ‘Eid al Adha
by Raana Smith
My Eid-al-Adha 2012 checklist: (more…)
Tell Your Neighbors About Ramadan and ‘Eid With Homemade Goodie Bags
Nearly ten years ago when I began speaking at local libraries, churches and schools about Islam, Muslims, Ramadan, and/or ‘Eid, I would carry a bag of educational materials like handouts, brochures, power point presentations and more instructional things of that nature. It wasn’t until I started going to public schools with my friends who have children that I realized how fun it would be to pass out gift bags of goodies that would also do their own explaining about Muslim holidays, something the kids could take home to parents. I quickly realized how much fun it was for adults to get them, too.
Explain ‘Eid with decorative inserts that talk about the holiday in a concise way (more…)
Lamb Stew with Pumpkin, Plantain, Sweet Potato and Chickpeas
When we look through recipes online or in magazines, what really prompts us to go out of our way to make a list and head out to the store with the intention of buying all the ingredients specifically for that recipe we enjoyed looking at so much? 
I look at food for a living, literally, and am incredibly delighted by the vibrant colors and gorgeous photography that exists in the blogosphere and in the publishing world. I can’t, however, make everything that awakens my stomach or inspires me to fly off the couch and dig into my cabinets for every spice listed in a recipe so that I, too, can make a gorgeous Thai noodle dish.
There is one Libyan dish, however, that prompted me to set out to use up our Qurbani meat to make this dish called Tbeikhet ‘Eid which features pumpkin, chickpeas and raisins. I liked the idea of using seasonal produce like pumpkin so much that I decided to give it a try, though digressing a bit by using other ingredients that I had at home that were in much need of being used: (more…)
Easy Party Dips: Chipotle Sauce or Yogurt Dip with Fresh Greens
Whether you’re planning an ‘Eid celebration at home or bringing a dish to your host, you’ll want some recipe ideas for appetizers that are easy to make while healthy for everyone you serve.
Chipotle Sauce and Yogurt & Cream Sauce are two variations on dipping sauces that go great with chicken bites
In this post are two quick and easy appetizers that are perfect for presenting to guests. They don’t take a whole lot of time to make and contain ingredients that are easy to swap out if you don’t have a few called for in each recipe. Most of all, they’re absolutely delicious, too.
Chicken Bites with Chipotle Dipping Sauce
Ever since Saffron Road came out with their halal chicken products, it seems as though my life just got easier without having to compromise on values that are important to me. I can trust that not only are they halal, but sourced from ingredients that are humanely raised and therefore healthy, which makes me feel happy and comfortable to serve it to others.
Mexican piloncillo or raw cane sugar melts when you heat it. They are added to chipotles in this sauce to sweeten it up and remove some of the heat
Chipotles are smoked jalapeño peppers– and they smell delicious when you open the package. Just don’t get too close or it can be overpowering.
The chipotles need to be boiled for a while in order to soften them before they are puréed into a sauce.
When combined with other ingredients or even on their own, the puréed chipotles become a beautiful deep color.
Plated next to these Chicken Bites by Saffron Road on a bed of greens, they look beautiful and appetizing. Your guests will really savor the taste when dipping each piece into the chipotle sauce.
Chicken Bites with Chipotle Dipping Sauce
Serves 6-8
Ingredients
10-12 chipotles (dried jalapeño peppers)
2 tablespoons raw cane sugar (1 small piloncillo cone)
3-5 cloves garlic, preferably roasted
1/4 cup cilantro, stems removed and roughly chopped + more for garnish
1/4 cup yellow onion, diced
16 ounces (2 boxes) Saffron Road Chicken Bites
fresh mixed greens (optional)
Directions
Chipotles are not necessarily hot to the touch, but once you get them cooking, you might notice the heat- especially when you begin to blend them. Be cautious and have plenty of ventilation when cooking them.
Place the chipotles in a bowl of cool water with something heavy (like a plate) for about 20 minutes. Rinse and discard the water.
In a medium size saucepan, add the soaked chipotles and sugar to about 2 cups of water. If using fresh garlic, add those to the water. If using roasted, save them for later.
Cook over medium heat for about 20 minutes, covered. Be sure the sugar has completely dissolved. If it hasn’t, stir with a spoon to break it up and cook for just a few more minutes.
Remove from heat but do not discard the water. Remove the chipotles and garlic from water. Once cooled, remove the stems from the chipotles (and seeds, if desired, but not necessary) and the skins from the garlic if you cooked them with the skin on.
To a blender or food processor, add the chipotle, garlic, cilantro and onion. If using a hand blender to combine the ingredients, place all of the items in a deep enough bowl that they won’t end up all over you once you begin to blend. Blend until smooth, or until at least there are no chunks of pepper left.
Pour the chipotle sauce in a serving bowl.
Heat the chicken bites according to package instructions. On a serving platter or plate, place the washed fresh greens and the cooked chicken bites on top. Garnish with additonal cilantro (optional) and serve alongside the chipotle sauce for easy dipping.
Tandoori Seasoned Chicken Nuggets with Yogurt Dip
Yogurt plus sour cream or heavy cream with a bit of greens added makes a wonderful and super-quick dipping sauce to complement the Tandoori bites by Saffron Road that have a little spice kick to them.
Any type of greens will work- be creative and use what you have or what is seasonal. Chopped chives, cilantro, chopped arugula or mixed salad all work well.
Greens look appetizing next to the other colors on the plate and vice versa for the other foods.
You can plate the chicken, greens and yogurt dip simply alone or drizzle the pieces of chicken with the dip. Stick a toothpick in each bite for your guests or not, depending on how you choose to serve this appetizer.
Mix the greens in thoroughly if you don’t want a whole bunch of green at the top.
Tandoori Seasoned Chicken Nuggets with Yogurt Dip
Serves 6-8
Ingredients
11 ounces yogurt (about 1.5 cups)
1 cup sour cream or 1/2 cup heavy cream or creme fraiche (optional)
1/4 cup fresh greens, chopped (mixed salad, arugula, cilantro, chives, chicory or anything else bright green and fresh)
Sea salt, to taste
freshly ground black pepper, to taste
1/2 teaspoon minced garlic
fresh greens (washed and left in whole pieces or roughly chopped)
16 ounces (2 boxes) Saffron Road Tandoori Seasoned Chicken Nuggets
Directions
Prepare the yogurt sauce by mixing the yogurt with the sour cream or heavy cream, if using. If you are using only yogurt, be sure to use whole milk yogurt because it is thicker. Low fat or no fat yogurt will need a little something extra to thicken it up, such as sour cream.
Mix the fresh greens into the yogurt (or yogurt-cream sauce). Add the salt, pepper and minced garlic. Pour into a serving bowl.
To prepare the plate, lay the greens on a serving tray. Prepare the chicken nuggets as directed on the package. When finished, place on top of the bed of lettuce and next to or in the middle of the plate where the nuggets will be served.
If you like, drizzle the chicken nuggets with the yogurt sauce and place a toothpick in each one for easy eating.
For more appetizer recipes, click here for my appetizer category.
Be sure to enter Saffron Road’s giveaways this week of Clean Your Kitchen Green and coupons for FREE Saffron Road products! Visit their Facebook page and follow them on Twitter to be sure you hear about the giveaways!
This post was sponsored by Saffron Road Food for Eid ul Adha.
Hajj Season and Preparing for an ‘Eid ul Adha Celebration
The annual pilgrimage to Mecca, or the Hajj, is a once-in-a-lifetime obligation for the Muslim who is able to fulfill it (regardless of gender, race, ethnicity, social or economic status) and is one of the five pillars of Islam. It’s performed at the same time every year during the Islamic month of Dhul-Hijja (based on a lunar calendar).
