Halal
721 recipes found
Morning Couscous With Oranges and Dates
This is a delicious way to enjoy couscous. You can reconstitute the couscous the night before and keep it in the refrigerator overnight. All it will need in the morning is a steam in the microwave and the addition of the oranges.
Savory Olive Oil Bread With Figs and Hazelnuts
This is an adaptation of a bread in Susan Loomis’s ‘Cooking on Rue Tatin.’ The slightly spicy bread makes a nice hors d’oeuvre, cut in triangles and served with wine.
Ligurian Kale Pie (Torta di Verdura)
Pan-Fried Broccoli Stems
This was an experiment and now it is a keeper. Peel broccoli stems, slice them thin, and pan-fry in hot oil just until the slices are charred on the edges, then flip over and brown for just a little bit of time on the other side. If you do this just right, the medallions will have edges that are slightly crispy with that wonderful fried flavor, and tender interiors. With a little salt (or even without) they are irresistible. One stem’s worth of medallions will disappear quickly, so count on 1 per person (at least!). Although you will use a fair amount of oil for frying, it doesn’t all get absorbed by the broccoli stems.
Roasted Carrots and Scallions With Thyme and Hazelnuts
I bought incredibly sweet, baby red onions — they look like thick red scallions — and multicolored bunches of carrots from a farmer at my market and roasted them with fresh thyme. Then I sprinkled on some crushed toasted hazelnuts, which contributed a nice crunchy texture and nutty finish to the dish. If you have a bottle of hazelnut oil or walnut oil on hand, a small drizzle just before serving is a welcome touch.
Butternut Squash and Sage Latkes
Winter squash and sage is one of my favorite flavor combinations. Make sure to squeeze as much juice out of the onion as you can before you add it to the other ingredients.
Buckwheat Crêpes
My favorite French street food, these are easy crêpes to make. If you keep them in the freezer, you can pull one out and top it with blanched spinach and a fried or poached egg for a quick and delicious meal. In France the crepe is made on a large, flat, hot griddle, and the egg is cracked right on top of it. That doesn’t work well in a home crêpe pan. It’s easier to have the crêpe already made and then top it with the fried egg.
Frittata With Brown Rice, Peas and Pea Shoots
I often add leftover rice to gratins, something I learned to do in Provence. Here I decided to make a substantial frittata instead, with rice as part of the filling. Although I used brown rice, Calrose, basmati and jasmine rice also work well.
Spicy Carrot and Spinach Latkes
This dish would work as a low-carb alternative to traditional potato latkes. This blend yields 15 to 16 latkes. The addition of nigella seeds adds a nutty, addictive, flavor. As for toppings, you can use the classic sour cream or thick Greek style yogurt, or be a bit more adventurous and try a favorite chutney or raita, a mixture of yogurt and chopped cucumber with spices.
Spring Rolls With Beets, Brown Rice, Eggs and Herbs
Uncooked grated beets pair beautifully with spring roll seasonings. The egg “pancakes” contribute protein and an element of comfort to the filling
Yogurt or Buttermilk Soup With Wheat Berries
This is the kind of meal I could eat every day for lunch and never tire of. Cold summer soups welcome the addition of chewy whole grains. On a hot day in early summer, a soup like this one is both refreshing and substantial.
Grilled Vanilla-Ginger Pineapple
Sherry Yard has a wonderful recipe in her first cookbook, “The Secrets of Baking,” called Roasted Voodoo Vanilla Pineapple. She roasts her pineapple with the dried vanilla pods that you save after you’ve scraped out the seeds, and fresh ginger. She inserts the pods into the flesh of the pineapple, a great idea if you’re roasting the pineapple for a long time. I decided to use vanilla extract instead of the pods, because during the relatively short time on the grill they infused only the section of the pineapple they had been stuck into. I add vanilla to the ginger syrup and baste the pineapple with this sweet and pungent mix. You could also simply drizzle the pineapple with honey.
Pizza With Spring Onions and Fennel
Fennel and spring onions, cooked gently until they begin to caramelize, make a sweet topping for a pizza. Fennel is an excellent source of vitamin C and a very good source of fiber, folate and potassium. Fennel also contains many phytonutrients, including the flavonoids rutin and quercitin, as well as a compound called anethole, mainly responsible for its anise-y flavor, that may have anti-inflammatory properties.
Tarragon Cucumber Pickles
Here is a quick and easy recipe for making pickles at home. They are good for eating on their own, or for giving a good crunch atop burgers.
Focaccia With Tomato Sauce and Green Garlic
We call this “pizza focaccia” in our house, as it does resemble a thick-crusted pizza. Make it when you crave a tomato focaccia and fresh tomatoes aren’t in season. I like to use fire-roasted canned tomatoes for this, as they develop such a deep, double-roasted flavor when the sauce bakes on top of the bread.
Pizza With Green Garlic, Potatoes and Herbs
Pizza is many things to many people, but one thing it usually is not: is healthy. But in any pizzeria in Rome or Naples, you’ll find a dizzying array of offerings that really are healthy. The crusts are thin, often topped with seasonal vegetables, and the slices are reasonably sized. There may be cheese on top, but not more than a few ounces. The crust for this recipe is made with half whole wheat flour and is wholesome but light and full of flavor. This week’s pizza recipes also make for a handy way to sabotage the picky habits of vegetable-averse kids. Just tell them they’re having pizza for dinner.
Sweet-Potato Stew
Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.
Baked Beans With Pomegranate Molasses, Walnuts and Chard
This Iranian-inspired rendition of baked beans is sweetened with pomegranate molasses, which you can find in Middle Eastern markets.
Bulgur Bowl With Spinach, Mushrooms and Dukkah
This is a simple skillet supper, a bowl of bulgur topped with a savory mixture of mushrooms and spinach. It gets a final flourish of dukkah, a Middle Eastern seasoning made with toasted nuts (or in some places chickpea flour), seeds and spices that is as much a snack as it is a seasoning; a favorite way to eat dukkah is to dip vegetables or bread into olive oil and then into the dukkah. There are many versions of the mix. Ana Sortun, a chef at Oleana in Cambridge, Mass., and the author of “Spices: Flavors of the Eastern Mediterranean,” adds coconut to hers. The recipe for the dukkah makes more than you will need for this meal, but it keeps well (I keep mine in the freezer) and it is great to have on hand.
Spinach and Millet Timbale With Tomato Sauce
A timbale is a molded custard, somewhat similar to a quiche without a crust. It differs from a gratin because it is cooked at a lower heat in a water bath so the sides don’t brown and stick to the baking dish, allowing you to unmold it. This one is delicious served with homemade marinara sauce (see recipe).
Savory Bread Pudding With Broccoli and Goat Cheese
For this comforting gratin, broccoli is briefly steamed and seasoned with garlic and thyme before being tossed with the bread, eggs, goat cheese and milk. You can include tomatoes if you can still find good ones.
Whole-Wheat Pie Dough
Most of the vegetable tarts that I post on Recipes for Health call for a yeasted olive oil crust that I love to work with. With French quiches, however, I prefer a crust that resembles classic French pastry. However, I always use at least half whole-wheat flour – which is not so French – not only for its nutritional superiority, but also because it gives the resulting shell a nuttier, richer flavor that is particularly welcome in a savory tart. This dough, adapted from Jacquy Pfeiffer’s recipe for pâte brisée in “The Art of French Pastry,” involves more butter than you’re used to seeing in my recipes, but an occasional butter-based crust, especially when it’s made with whole-wheat flour and contains a filling that is all about vegetables, is not going to kill us. Instead, it’s a vehicle for the foods that we want to move toward the center of our plates.
Stir-Fried Rice Noodles With Beets and Beet Greens
I like to use golden or Chioggia beets for this stir-fry. Whatever beets you use, slice them very thin; for best results use a mandolin. Use a wok, not a pan, for stir-fried noodles as noodles will spill out of a pan. Tongs are a good tool for stirring and tossing the noodles, but a long-handled spatula will also work.
Rice Pilaf With Carrots and Parsley
Carrots and leeks make a sweet combination, but you can also use regular onion in this pilaf. To get 1/2 cup of finely chopped parsley, begin with 2 cups leaves picked from the stems.