InshAllah your first day of Ramadan was easy and full of blessings. I was really happy with how my day went and I hope to try to keep the entire month the same way. I prepped my food early and had it in the fridge ready to go so that I could get it on the stove and have it ready in time for Iftar. During this time I was able to clean up and have a lot of time instead of rushing around in the kitchen. I wanted to be able to make sure the last minutes of the day were used with me being able to talk to Allah alone by myself instead of getting ready for dinner. Because of the early prep I was able to do that, dinner was ready on time and I did not have a huge mess to clean up afterwards.
I used to get so caught up in iftar itself that I would make so much food, but the reality is that we eat just as much as any other day so making a lot of food is just useless. These days I just keep it simple, but I make sure to make all tradiontal foods during the Holy Month. I hate having my fridge stuffed with leftovers and no one wants to spend everyday eating the same thing. I like to make nice fresh food daily and I am able to since I keep everything at a normal size. While having good food during Ramadan is a must, it’s just is not what it is all about.
This morning for sahoor, I made jareesh soup and lamb samboosas. Of course we had vimto. For iftar I made mashi, rice and maakoud. I also had dates, laban, vimto and salad on the table. Later on we had caradmom tea and desserts that my husband broguht home. I will share those with you all later. What did you have?
Last week I was telling you all how I like to plan and prepare my Ramadan meals ahead of time so that I can actually focus on what I need to when Ramadan actually gets here. The meal plans that I will be sharing are my actual meals that my family and I will be having. Remember only cook what you all will eat (just like any other normal dinner) unless you want me be eating leftovers forever. Keep it simple and although it is Ramadan, it is still just a meal and you actually will not be as hungry as you may think.
I keep it really simple for suhoor because we’re half asleep at not ever really hungry at the time. For drinks I serve fresh juice and I always make sure to have dates, fresh pita and kiri cheese on the table. My husband loves shakshuka but I make myself oatmeal since the oats are a great source of energy.
When I make Falalfels I like to make a set up on the table with hummus, garlic sauce, tomatoes, onions and cilantro so we can fill them up with what we like. Also make sure you have fresh pita bread on the table. Of course you need a nice soup recipe during Iftar and this one just happens to be our personal favorite.
Shrimp Bisque Soup Recipe
Invite friends and neighbors over for your own unique spin on the classic coffee klatsch((KAH-fee klach): noun (fr. German Kaffee = coffee + Klatch = gossip): a casual gathering for coffee and conversation, usually accompanied by pastry). Brew up a pot of coffee and serve it with something sweet, like a freshly baked coffee cake, a flaky pastry, creamy tart or the classic doughnut.
Chocolate Cafe au Lait
2 cups half-and-half or whole milk
2 cups strong coffee
1 rounded tablespoon sugar
2 tablespoons cocoa powder
1. Heat half-and-half or whole milk over low heat. Pour coffee into milk. Combine sugar and cocoa in the coffeepot. Pour the hot milk and coffee back into the coffeepot and stir to combine. Serve.
Yields: 4 servings
Quick Pecan Sour Cream Coffee Cake
3/4 cup light brown sugar, packed
1 tablespoon all-purpose flour
1 teaspoon cinnamon
2 tablespoons cold unsalted butter, cut into pieces
1 cup chopped pecans, pulsed in the food processor
Pecan Topping: In a medium bowl, combine the brown sugar, flour, and cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the pecans and mix.
8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup granulated sugar
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1/2 cup golden raisins
Pecan topping, recipe above
1. Preheat the oven to 350 degrees. Butter a 9 by 9-inch cake pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the eggs and mix until light and fluffy. Sift the flour, baking soda, baking powder, and salt together. Working in batches, add them to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the raisins.
2. Pour the batter into the prepared pan. Sprinkle the topping mixture over the cake. Bake until risen and browned, about 45 minutes. Let cool 10 minutes in the pan. Serve in squares.
Yield: 1 cake
Explore the world of great coffee with Dave Lieberman in Dave Does Coffee
Coffee not your thing? Throw a tea party!
Adapted from the Food Network