Tagged recipes

Falafel, Ta’amiya, Whatever You Call It, Here’s A Recipe!

Last week, I shared Amer‘s recipe for hummus and it got such a great response that I’m posting this falafel recipe a little bit early.  I’m gradually cutting more and more meat out of my diet, and as a result I have to come up with vegetarian dishes for dinner.   While deep frying isn’t exactly the healthiest thing in the world, it’s definitely a nice treat every now and then!  Just like the hummus recipe, this involves throwing everything in a food processor– the only extra step is frying.

Ingredients:

  • 1 lb bag of dry chick peas (soaked overnight)
  • 1 whole bulb of garlic
  • 1 medium size onion
  • 1 jalapeño
  • 1 cup cilantro
  • 1 cup Italian (It’s the flat-leaf kind) parsley
  • 1 table spoon coriander powder (freshly ground if possible)
  • 1 ½ teaspoon cumin powder (freshly ground if possible)
  •  ½ teaspoon cayenne pepper
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ teaspoon (kosher or sea salt)
  • pinch of baking soda
  • oil to deep fry

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“This Is The Best Hummus I’ve Ever Had.”

Lots of people say that about my hummus, but I’ll let you in on a little secret– I stole it from my friend Amer. This hummus is a regular staple at the Friday Prayers we hold at my house, and all I get are rave reviews. So thanks Amer, for making me a super popular guy in Blacksburg, VA.

Sure, it tastes absolutely amazing, but the best part is it’s really easy to make. See all that stuff up there ? Throw it all in a food processor. (shh! the garlic is hiding!)

1 can chick peas. Rinsed and drained.
3 cloves of garlic (mash into paste w/ salt) (I never mash it into a paste, I just throw all this stuff in)
1 tsp kosher salt
1/4 cup of yogurt (can add more or less if you like)
pinch of cumin powder 1/4 tsp or less (I go for a full 1/4 tsp)
cayenne pepper 1/4 tsp or less (depends if you like to add a kick…)
1.5 lemons of juice
4-5 tbsp tahini (I do 5)

Flip the switch or push the button… and leave your processor running for a full minute.

Now, dump it all in a round plate or glass pie pan. Make pretty circular design with a spatula by turning the plate.

Top with lots of olive oil and a bunch of sumac.

Enjoy!

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Recipe: Breakfast Berry Quinoa (Welcome Kiran!)

recipe1-3

HijabMan’s Note: Please welcome our new guest blogger, Kiran. She’ll be posting healthy recipes and whatever else she feels like writing. She also blogs at 400Degrees

Salaams, Greetings & Hello I’m Kiran!

HijabMan and I have been friends for some time, but I didn’t really get to know him until he photographed my wedding two years ago. At the time I was living in Indiana and have since moved to Connecticut. After getting married I had to face several adjustments: I was beginning a masters program (I’m a librarian by training), I was moving to some strange unheard of state, and after so long, I had to share my space with another person. Fortunately he likes books and I like shelving them (not that a real librarian would).
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Stone Soup: Making Homemade Veggie/Chicken Stock

Making Stock

Note: The following is a guest post from Taiyyaba

I was always destined to be a foodie. My favorite short stories, or favorite parts of longer tales, were always about what food everyone was eating. So naturally, I loved the story of Stone Soup. The story of the old man who started with a rock and some water, and ended up with a mouthwatering stew was entirely enchanting to my child self. I could always taste the savory broth on my tongue and smell the strong aroma by the end of the story.
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