Halal
721 recipes found
Apricot Crumble With Oatmeal Topping
Because apricots bake so quickly (the crumble needs only 20 minutes in a 400-degree oven) it’s important to bake the topping for this crisp ahead.
Gluten-Free Buckwheat, Poppy Seed and Blueberry Muffins
The buckwheat flour is high-fiber and makes a dark, richly-flavored muffin. Already a big fan of buckwheat flour in pancakes, I decided to try it as the main ingredient in a gluten-free muffin and love the results. It is a high-fiber flour and makes a dark, richly-flavored muffin.
Mango Lassi Ice
I set out to make something more like a sherbet, a mango lassi ice. I calculated the amount of sweetening needed for the right texture and flavor in a blend of buttermilk and mango. As a general rule, the sugar in fruit ice should be 15 to 20 percent of the weight of the fruit. This time, I used honey instead of sugar. The result is a creamy, tangy sherbet.
Poppy, Lemon and Sunflower Seed Pancakes
These are inspired by Heidi Swanson’s poppy seed and sunflower seed pancakes. She serves hers with a citrus marmalade, and also suggests making a savory version and serving it with a compound butter (I’d go Mediterranean and serve the savory ones with Greek-style yogurt). I decided to stir some lemon zest into the batter. I dotted some of the pancakes with raspberries and left others plain. Loved them both ways.
Broccoli Stem and Red Pepper Slaw
I never throw out broccoli stems. If I don’t use them for pickles or stir-fries, I’ll shred them and use them in a delicious slaw like this one.
Gluten-Free Banana Chocolate Muffins
These dark chocolate muffins taste more extravagant than they are. Cacao — raw chocolate — is considered by many to be a “super food.” It’s high in antioxidants and an excellent source of magnesium, iron, chromium, manganese, zinc, and copper. It is also a good source of omega-6 fatty acids and vitamin C.
Shredded Beet and Radish Slaw With Rice Noodles
I intended this mixture as a filling for spring rolls, and you can certainly use it this way (though it’s a bit moist). But having mixed it together I tasted it and it was so good, I just wanted to sit down and eat it for dinner, which is what I did – and for lunch the following day. If you do want to wrap this salad, I suggest wrapping it in romaine lettuce leaves.
Cellophane Noodle Salad With Cabbage
This incredibly refreshing salad is loosely based on a recipe for a Thai cellophane noodle salad in Jeffrey Alford and Naomi Duguid’s “Hot, Sour, Salty, Sweet.” The authentic recipe includes more garlic and chiles as well as dried shrimp. Make sure to cut up the noodles before you try to toss them with the other ingredients.
Grated Squash, Corn and Tomatillo Tacos
Once you’ve made the tomatillo salsa, this light filling is very quick to put together.
Potato ‘Salad’ and Tomatillo Tacos
The filling for these tacos can also stand alone as a potato salad, but it’s very nice and comforting inside a warm tortilla.
Fettuccine With Brussels Sprouts, Lemon and Ricotta
Brussels sprouts love a whisper of lemon, which is what the zest provides in this combo. The ricotta becomes creamy when you add a small amount of cooking water from the pasta to it, but you have to serve this right away or the ricotta will stiffen up again. I used gluten free Le Veneziane fettuccine made with cornmeal, and thought the color and texture were very good. It only took 5 to 6 minutes to cook. It works equally well with standard pasta.
Sweet-and-Sour Cherries with Bay Leaves
Pickled Asparagus
Preserving food cannot be considered new and trendy, no matter how vigorously it’s rubbed with organic rosemary sprigs. But the recent revival of attention to it fits neatly into the modern renaissance of handcrafted food, heirloom agriculture, and using food in its season. Like baking bread or making a slow-cooked tomato sauce, preserving offers primal satisfactions and practical results.
Korean Chilled Buckwheat Noodles With Chilled Broth and Kimchi
This recipe is inspired by the signature Korean summer noodle dish, naeng myung. The traditional dish is made with a strong beef broth. I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock. The dish can include chicken or meat, or it can be vegetarian, as this version is, with tofu standing in for chicken. It can also be vegan if you omit the boiled eggs. Make the broth a day ahead so that it will be nice and cold.
Fattoush With Dukkah
Fattoush, the Middle Eastern salad made with stale pita and vegetables, is usually seasoned with za’tar, which can itself be considered a version of a dukkah.
Turkish Pumpkin Soup
This is an intriguingly sweet winter squash soup, based on a recipe by Ghillie Basan from her wonderful book, “Classic Turkish Cooking.” The sweetness comes from the squash itself and the allspice and cinnamon, with the addition of only a teaspoon of honey or sugar. The sour and spicy yogurt and chile garnish make a great flavor contrast.
Two Tofu Sandwiches
I was thrilled to find excellent packaged kimchi at my Trader Joe’s last week. I used it as part of the “vegetable build” in one of two tofu sandwiches. Kimchi – the one I used was mainly cabbage -- is a fermented food that, like yogurt, supplies your digestive system with probiotics. To have on hand: baked seasoned tofu.
Chickpea, Quinoa and Celery Salad With Middle Eastern Flavors
It’s the sumac (available in Middle Eastern markets) and the herbs – dill, mint, chives – that give this salad its Middle Eastern accents. I love the texture and flavor of the chickpeas, which make for a substantial and comforting dish. It’s all you need for lunch and makes a delicious light supper. I love abundant, thinly sliced celery in just about any lemony salad; you will appreciate it for its texture as well as its flavor. Of course, you can use canned chickpeas, but if you have the time, try cooking some dried chickpeas to see how good they taste.
Rice Salad With Peanuts and Tofu
With a little advance preparation, this spicy salad can be made in 30 minutes. You can cook the two kinds of rices together if you soak the red rice for an hour first; the antioxidant-rich pigment from the red rice will bleed into the white rice, turning it an attractive pale rusty color, which is nice. The marinade and the rice will keep for about 3 days in the refrigerator. The baked tofu will also keep, in the marinade, for a couple of days.
Millet Polenta With Mushrooms and Broccoli or Broccoli Rabe
I had envisioned serving this savory mix of mushrooms over a bowl of farro, and farro — or brown rice or barley, for that matter — would certainly work well. But I made the mushrooms on the same day that I made the Millet Polenta With Tomato Sauce, Eggplant and Chickpeas and ended up spooning them over the millet, which was so delicious and comforting that I voted on the millet as the accompanying grain. Cornmeal polenta would also work well.
Tomato-Onion Compote
Salmon or Tuna Carpaccio with Wasabi Sauce
Sushi-grade salmon or ahi tuna will work nicely for this easy, delicate dish, and you don’t even have to be a whiz with a knife to make it.
Mushroom and Turkey Burgers
Let’s face it: turkey burgers can be boring. I spiced these up with a Middle Eastern spice blend, called baharat, that is great to have on hand.
Striped Bass or Mahi Mahi With Fennel, Leeks and Tomatoes
Fennel is a classic accompaniment to fish throughout the Mediterranean. Any firm white fish will work here. Porgy and sea bass are also good choices. The sauce is almost like a vegetable ragout.