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The Islamic Bulletin
Volume XX No. 26
Page 24
COOK
’
S
CORNER
Assalamu Alaikum Readers,
Before we head onto the Cook’s Corner, I have to relate my
thoughts that many of us, myself included, find when trying to
balance many
duties in Ramadan.
Time, Time, Time!
Many of us try to
incorporate school,
work, children’s
activities, time to
create meals for
our families, and
rewards for our
worship. Creating a
meal is the most
time consuming of
all tasks.
In the previous
Ramadan’s, I
confess that I
spent a large
portion of the day
preparing our
evening meal.
Efficiency &
productivity in the
kitchen is a skill that can always be improved upon.
During Ramadan, however, it’s more important than ever to
maintain these qualities in order to spend less time in the
kitchen and more time taking advantage of the opportunities
for
ibadat(worship)
and good deeds. After fasting an entire day,
everyone wants a little something special to eat. This left me
little time to focus on the more important things during this
blessed month of Ramadan, such as extra salat, reading of the
Quran, or time for supplication.
Ramadan only comes once a year. We do not know if we will
live to experience another Ramadan the next year. So, for this
Ramadan I aim to do something different. Ramadan should not
be about creating complicated, time-consuming and elaborate
meals and dishes. It should be about concentrating our time
and energy into what counts most!
In this edition of the Islamic Bulletin, I searched for recipes
which would feed my family and yet would not create a time
nuisance. Thus, I decided to come up with 4 recipes that could
be completed in 1 hour. That’s right, one hour! No stress or
large amount of effort on my part. I hope you and your family
enjoy them as much as we have.
The first recipe is a delicious cauliflower soup that tastes like it
has been simmering on the stove for hours. It’s easy to make
and tastes absolutely delicious. Pair it off with some yummy
bread at iftar time.
The second recipe is a flaky, crusty white fish fillet that bakes
in almost no time at all. While the fish is baking, you can toss
together a yummy spinach salad that is tangy with a hint of
sweetness.
To round off this delicious meal is a delicious Moroccan mint
tea. Soothing and refreshing, it is a perfect way to end the
meal. All of these dishes can be completed in just 1 hour.
Last but not least, pray to Allah (swt) to put blessings in all that
you do. Your own efforts to plan and do things more efficiently
will result in a more efficient kitchen during Ramadan,
insha’allah.
Enjoy!
Cauliflower soup
1 onion, chopped
1 whole cauliflower, cut into
pieces
2 carrots, chopped
Salt and pepper to taste
Place onion, carrots, and
cauliflower into a large pot. Add
water until all vegetables are
covered. Add salt and pepper to
taste. Place soup on medium
heat until vegetables are tender.
Add soup to a blender and mix
until all vegetables are pureed.
Pour into bowls and enjoy. (Serve
with warm bread)
Fish
6 pieces white fish fillet,
deboned, skin removed
1 cup white flour
1 cup milk
1 cup breadcrumbs
Salt and pepper to taste
½ teaspoon garlic powder
½ teaspoon paprika
1 teaspoon Italian seasoning
Grease a baking sheet with corn oil and preheat oven to 375 F
Place flour, milk, and bread crumbs into 3 separate bowls. In the
bread crumb bowl, add the salt, pepper, garlic, paprika, and
Italian seasoning
Drench each fillet in flour, then milk, and finally in the seasoned
breadcrumbs. Repeat until all fish fillets are coated
Place fish fillets in oven and cook for 25 to 30 minutes or until
fish is flaky.
Spinach Salad
3 tablespoons butter
1/2 cup pine nuts
5 cups spinach, torn into small pieces
1/2 cup dried cranberries
1 tablespoon poppy seeds
1/2 cup white sugar
1/4 teaspoon paprika
1/4 cup white vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
1. In a medium saucepan, melt butter over medium heat. Add
pine nuts to butter and stir until lightly toasted. Remove from
heat, and let cool.
2. In a large bowl, combine the spinach with the toasted pine
nuts and cranberries.
3. In a medium bowl, whisk together the poppy seeds, sugar,
paprika, white vinegar, cider vinegar, and vegetable oil. Toss with
spinach just before serving.
Moroccan Mint Tea
15 fresh mint leaves
4 to 5 tablespoons
granulated sugar
5 bags black tea (5 serving
loose tea)
Water
Boil 5 cups of water in a
saucepan. While the water is boiling, put the mint and sugar.
Using a large spoon, crush mint and sugar together. Add tea. Add
boiling water, stir and allow tea to sit until desired strength.