Ramadan Mubarak, Muslimah forum & Ramadan event.

http://www.blogger.com/img/blank.gif RAMADAN MUBARAK everyone. May you have a blessed Ramadan and may Allah forgive all your sins by accepting your prayers and fasting Ameen. I have created a new forum for Muslim women and any woman interested in Islam for that matter. I just got it up and running today alhuumdullah just in time for the month of Ramadan. InshAllah many of you will join it! Please come join us at Cafe Muslimah. Also, along with some other bloggers I am participating in a Ramadan Event called " Joy From Fasting to Feasting". This is an event where we all come together and tell our special Ramadan stories, recipes and much more. Below you will find a list of the ladies and the countries they hail from that are working with me on this. I hope that you all get a chance to stop by their blogs and read their traditions. As for mine you will be hearing many during the month. Don't forget to check my Ramadan/Eid section that I have up all year for your holiday recipes. Dubai Egypt India Malaysia New Zealand Saudi Arabia United States United States United States United States United States

Kuwaiti Lentil Soup

2 cups lentils, washed 1 onion, diced 3 garlic cloves, crushed 5 cups water + 8-1/2 cups water salt to taste 1 tablespoon ghee 2 teaspoons cumin 1 (6 oz) can tomato paste 3 dried lemons 2 potatoes, peeled and sliced 1. In a 4-quart saucepan add lentils, onion, garlic and 5 cups water. On high heat allow soup to boil. After the water has evaporated from the mixture place hand blender in the pot and blend well. 2. In an 4-quart saute pan saute onions with ghee, add cumin. Stir in tomato paste and then add lentil mixture. Add 8-1/2 cups water, potatoes and dried lemons. Let mixture boil, then reduce heat and simmer for 1 hour. Yields: 8 servings


3 teaspoons black peppercorns 1 teaspoon cumin seeds 1-1/2 teaspoon coriander seeds 1 teaspoon whole cloves 1-1/2 teaspoons of caraway seeds 1/2 teaspoon of saffron threads 1/2 teaspoon of cardamom seeds 1 teaspoon of turmeric 1. Using a mortar or food processor, grind all ingredients except for the turmeric. Stir in the turmeric and store in an airtight jar until needed.

Rose Water and Cardamom Custard

Rose and cardamom what a match made in heaven. These custards are light, fragrant and delicious. You can have a fancy dessert on your table in no time with this easy recipe. 4 cups whole milk 2 teaspoons ground cardamom 3/4 cup sugar 6 tablespoons custard powder (not instant) 2 tablespoon rose water 1/2 cup whipping cream ground pistachios 1. Mix custard powder with 1/2 cup of milk until smooth, add 3.5 cups of milk, cardamom and sugar into a 4-quart saucepan. 2. Bring mixture to a full boil, stirring frequently. 3. Remove milk from heat. Add in the custard powder slowly stirring all the time.Place milk back onto low heat stir constantly until smooth and custard has thickened for 5 minutes. Remove from heat. Add rose water, mixing well. 4. Allow custard to cool then add whipped cream and pistachios, serve chilled. Yields: 6 servings

Yemeni Chai

This is such a spectacular drink with the perfect mixes of all flavors. This chai has also proven to be a reader favorite. Chai in Arabic simply means Tea. 1 cinnamon stick 3 green cardamom pods 5 cloves 1/4 teaspoon ground ginger 3/4 cup milk 3/4 cup water 1 teaspoon loose black tea Sugar (to taste) 1. Add cinnamon stick, cardamom pods, cloves, ginger, milk and water to a 4-quart saucepan on medium heat, covered. 2. When the mixture comes to a slight boil add sugar and tea, stirring often. 3. Allow tea to come to a boil, for 1 minute. Strain spices and serve.

Good Bye Summer, Hello Fall & Pumpkin Recipes!

(Cherry blossoms in DC) Wow, I can hardly believe that Summer is almost over. I wait all year for it to get here and when it finally does it just passes by me with a blink of the eye. But on the bright side I guess Fall is not all that bad. I always love the smell of Fall (the crispness, the coolness, ahh). Fall really brings back so many memories for me every time it comes. I think back about the hay rides my brothers and I used to take and the fun we would have playing in the leaves right after my mom would rake (and we would destroy them). And how can we forget about Charlie Brown in the great pumpkin patch. Wow, I sure loved to watch that and can not wait until Talal gets to see it. What are some of your favorite fall memories? But as the leaves change their color once again so does the seasons recipes. There are two things that I love in Fall and that is the pumpkins and apple cider. You just can not find those things any other time. So here are a few delicious recipes for you this Fall. And I hope you all have a fun Summer and have a special Fall as well. Drinks: Go ahead and try my mauled apple cider or even my spiced cinnamon apple cider. Main Course: Pumpkin Stew 1 (10 pound) pumpkin 2 pounds lamb, cubed 2 cups pumpkin, cubed 2 tablespoons oil 1 (15 ounce) can of kidney or pinto beans, drained 1 bell pepper, sliced 1 onion, sliced 4 medium potatoes, cubed 3 carrots, sliced 2 cloves of garlic, diced 2 sticks of Celery, cubed 1 (15 ounce) can of diced tomatoes 3 cups water Salt (to taste) Pepper (to taste) 1. Carve a hole in the top of the pumpkin and remove seeds, and stringy insides. Set pumpkin aside. 2. In a 4-quart saucepan add oil on medium heat, brown lamb. 3. Add in bell pepper, onion, beans, potatoes, carrots, cloves of garlic, sticks of celery, can of diced tomatoes and salt and pepper to taste. Add water. Let simmer for 1 hour. 4. Place pumpkin in shallow pan then place stew inside pumpkin. Brush the outside of the pumpkin with a light coating of oil. Bake pumpkin and stew at 350 F for 2 hours, or until pumpkin is tender. Serve wile hot. Desserts: Pumpkin Fudge 1 cup milk 3 cups sugar 3 tablespoons light corn syrup 1/2 cup pumpkin Dash salt 1/2 teaspoon cinnamon 1/2 teaspoon allspice 4 tablespoons butter 1 teaspoon pure vanilla 1. Combine milk, sugar, corn syrup, pumpkin, and salt in a large pan. Cook over medium heat until boiling, stirring constantly. When mixture comes to a full boil, reduce heat and simmer until mixture comes to the softball stage. Remove from heat. 2. Beat in cinnamon, allspice, margarine, and vanilla. Cool, then beat until thick and mixture looses it's gloss. Spoon into buttered dish. Has anyone ever tried stuffed pumpkin? I had never even thought about until I happened to come across this past Spring. I could hardly wait until Fall would get here so I could buy a pumpkin and make it, it sounds absolutely divine. Stuffed Pumpkin 1-1/2 pounds ground beef 1 medium onion, chopped 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 jar (4-1/2 ounces) sliced mushrooms 3 tablespoons soy sauce 2 tablespoons brown sugar 1-1/2 cups cooked rice 1 can (8 ounces) sliced water chestnuts, drained 1 large pie pumpkin (8 to 9 pounds) Vegetable oil 1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the soup, mushrooms, soy sauce and brown sugar. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the rice and water chestnuts. 2. Wash pumpkin; cut a 6-in. circle around stem. Remove top and set aside. Discard seeds and loose fibers from the inside. Spoon beef mixture into pumpkin; replace top. 3. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Rub oil over outside of pumpkin. Bake, uncovered, at 350° for 1-1/2 hours or until pumpkin is tender. Scoop out some pumpkin with each serving of beef mixture. Yield: 6 servings Adapted from my good friends over at Taste of Home

Potato Dumplings

Potato dumplings are about as American as you can get. This recipe is an old Tennessee mountains recipe that should just never be changed. 6 medium potatoes, diced 2 cups water 1/2 teaspoon salt 1/4 teaspoon pepper 4 tablespoons butter 3 cups milk Dumplings 1/2 cup flour 5 tablespoons shortening Milk 1. Cut shortening into flour until crumbly. Add enough milk until dough sticks together (a small amount at a time). Roll out dough and cut into narrow strips, and cut into 1/2-inch squares. 2. In a 4-quart saucepan add water, on medium heat. Add potatoes, salt and pepper. Add butter and milk, raise temperature and being to a boil. Quickly drop dumplings into the center on the potato mixture, cover and simmer for 10 minutes Yields: 6 servings

I Love Cookbook's

Growing up I watched as my mom cut and glued various recipes into a spiral notebook for a cookbook that she said she was making me. Honestly, I never really cared to much for cooking or anything that had to do with the kitchen so I thought it was a rather silly idea. As I grew I forgot about her book. After my husband and I got married and I soon found myself in love with cooking my mom presented me with the cookbook that she made me. I can not begin to tell you all how much I love my cookbook. It is so very special to me with all the hard work she put into it, it has amazing recipes in it and she also wrote notes through out it and even pasted cards that I made her when I was a little girl. I do not have a daughter yet but I have already started making her a cookbook so that one day I can share with her what my mom has shared with me. (wow, look how thick this baby is) (Fergie shows you how to make the perfect cup of tea) I am also a huge cookbook collector and I love anything antique so my mom buys me old cookbooks when she comes across them. Just look at this one! (look she just had to write on it and tell me it was older then her, lol)

Tennnessee Beauty

While vacationing in Tennessee I took some beautiful pictures for you all, all having to do with food of course. Gatlinburg, TN (Smoky Mountains) Muddy Pond Mennonite Village And last but not least look at these blackberries that grow right in my moms back yard (she is so lucky). I love blackberries so of course I had to pick them all right after I took these shots and eat them all up.

Todai Restaurant

11750 Fair Oaks Mall #135 Fairfax, VA, 22033, USA Tel: 703-273-0120 Do you like Japanese food? Do you like sushi? Well, if you do then I have just the place for you. Some time ago my husband and I ran across Todai Restaurant in the Fair Oaks mall located in Fairfax, VA. Sadly they were closing so we were not able to dine at that time. But just by looking in the window I was highly intrigued. The place looked amazing (very modern), large and well honestly everyone eating there was Asian (if you go to a restaurant and see the people from that culture dining there you just know it is good). Surprisingly enough our hotel is located right across the street from Fair Oaks mall but I had forgot all about Todai and wanting to try it. A few days ago while shopping in the mall we were famished and looking for a place to eat and guess what we came across? Yes, you guessed right “Todai”. This place was even better then I had suspected. Todai’s has a never ending amount of food laid out for you. Yes, it is a buffet style restaurant. And for me to say a buffet style restaurant is good (well, it is) because I am just not a buffet kind of girl. You will find a raw sushi bar, a cooked sushi bar (and yes this is all fresh and made while you watch) and out of everything Todai’s has to offer my favorite of course was the dessert area. They were all so amazingly unique and elegant. Everything was made into these cute tiny bites and tasted incredible. I wanted the recipe for everything. And at $15 a person well it is a steal as well. Grade: A

Bamian's Afghan Cuisine

5634 Leesburg Pike Falls Church, Virginia 22041 Phone: 703-820-7880 Out of all the restaurants I have been to Bamian’s is defiantly on my top five. I have been fortunate enough to eat at Bamian’s several times but sadly as many of you know my family and I had to move from the DC area for a year but we are back now, thank God I missed this place. My family and I often visit Bamian’s for Eid along with several other families. Bamian’s is an authentic Afghan restaurant. And when I saw authentic I do mean in every single way you can imagine. The decor is amazing and you can even choose a private booth for your family if you want (we always do). They have amazing service and now let’s get to business (the food). The food will leave you wanting more and more even days after you have left. Each bite you take leaves you wanting more. The spices, the juiciness, and the taste ahh just everything is perfect. Grade: A

Hummus with Foul

This recipe includes two popular Arabic dishes mixed together. This is a very popular Palestinian recipe that you really have to try. Hummus as many of you know is a great dip for anytime of the day while foul is something that we tend to eat for breakfast, together it unstoppable at any time of the day. A. Hummus: 1 (15 ounce) can of chickpeas 1/4 cup of water 5 tablespoons lemon juice 1 1/2 tablespoons tahini 2 cloves garlic, crushed 1/2 teaspoon salt 2 teaspoons olive oil Pine nuts (optional) 1.Drain chickpeas and set aside liquid from can. 2.Combine chickpeas, water, lemon juice, tahini, garlic and salt in food processor. Add 1/4 cup of water. Blend for 3-5 minutes on low until thoroughly mixed and smooth. B. Foul: 1 (15 ounce) can fava beans 3 chopped garlic cloves, diced 2 tablespoons tahini 1 lemon water salt olive oil 1 tablespoon chopped fresh parsley 1. Drain water from beans, rinse beans and add garlic then place on stove top and bring to boil. 2. Drain boiled beans and mash until you get a thick paste. Add lemon juice and tahini, mix together well. 3. Gradually add water until mix becomes to a good consistency. C. In a large plate add hummus. Make a well in the center of hummus and add foul. Optional: sprinkle pine nuts, olive oil and parsley on top. Yields: 12 servings

Fast Chicken Fajita's

I love fajitas and here is a fast and easy way I came up with to make them on the grill in the summer, without all the fuss of this and that ingredient. 4 chicken breast, boneless and skinless (cleaned) 1 package of taco seasoning 1 lime 10 flour tortillas 1. Cut chicken into long strips and place in a medium sized bowl. Squeeze the juice of one lime and add the package of taco seasoning, mix well. (the longer you let marinate the better the flavor so overnight works well, if you do not have the time then that is fine). 2. Place foil on the bottom of the grill and add chicken, rotating to cook evenly. Allow to cook until done about 10 minutes on medium. 3. Grill tortillas about 1 minute or less on each side, until warm. * Some delicious things to set on the table: refried beans, shredded cheese, avocados, tomatoes, salsa and sour cream. Yields: 5 servings