tag:blogger.com,1999:blog-4714029247496545442024-02-07T08:26:46.039-05:00Recipes for the Working WomanAlthough Islam has given us the right to work outside the home if we choose, we should remember that our first responsibility is inside the home. Do not neglect the home, for we are its keepers.WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-471402924749654544.post-72615539385296943792013-09-22T14:15:00.001-04:002013-09-22T14:19:51.295-04:00Original Buffalo Chicken Wings<br />
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Football season is upon us! And there's nothing better than a hot batch of original Buffalo style wings to go along with your game day meal. Actually, there is one thing that could make it better: not having to deep fry your wings. Yup, you can bake your wings and have 'em crispy too! Less work and healthier! I got this amazing recipe from Chef John's <a href="http://foodwishes.blogspot.com/2010/04/original-buffalo-chicken-wing-sauce.html" target="_blank">Food Wishes</a> blog.<br />
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Ingredients:<br />
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5 pounds chicken wings<br />
salt and fresh ground black pepper to taste<br />
2/3 cup and 3 tbsp Frank's hot sauce<br />
2 tbsp veg oil<br />
1 cup flour<br />
1 stick (1/2 cup) cold unsalted butter<br />
1 1/2 tablespoons white vinegar<br />
1/4 teaspoon Worcestershire sauce<br />
1/2 teaspoon hot sauce (any)<br />
1/4 teaspoon cayenne pepper<br />
1/8 teaspoon garlic powder<br />
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1. Cut the wing into three pieces by making one cut between the drum and flap, and a second cut to take the tip off. No need to cut through bone, it is a hinge joint so you can cut in between the joint space after you open and close it and feel for the space (yikes the PA in me is coming out). Throw the tips away or save them for soup.This for me is the most annoying step. It gets better.<br />
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2. Preheat oven to 400 degrees. Season chicken with black pepper and salt and 3 tablespoons of Frank's hot sauce. I used Frank's Buffalo wing style hot sauce. Add in 2 tablespoon of vegetable oil and give it a nice toss. </div>
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3. Put 1 cup flour in a large zip lock bag or garbage bag, dump in the wings, seal the bag tightly and give it a nice shake until all the chicken is coated nicely or "dredged" with flour. </div>
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4. Cover a baking tray with aluminum foil and coat with oil and sprinkle lightly with flour. Place the chicken spaced out evenly on the pain and spray with vegetable oil. This will give it the crispy texture once it is baked. </div>
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5. Bake at 400 degrees for 30 minutes on each side. </div>
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6. During the second 30 minutes, put together the rest of the ingredients (stick of butter, Frank's hot sauce, other hot sauce, white vinegar, Worcestershire sauce, cayenne pepper, garlic pepper, and a pinch of salt) in a pot over medium heat. Whisk until the butter melts and simmers. Turn off the heat as soon as the mixture begins to bubble. This is enough sauce for 4-5 pounds of chicken. </div>
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7. Place the chicken in a stainless steel bowl and pour the wing sauce over it. Cover the bowl with a plate and shake the bowl until all the wings are coated evenly. Do not mix with a spoon! </div>
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8. Serve with blue cheese or ranch dressing and celery sticks. Enjoy! </div>
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<br />WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com1tag:blogger.com,1999:blog-471402924749654544.post-83108396463481791452012-10-27T23:36:00.001-04:002012-10-27T23:55:27.881-04:00Oven Roasted Broccoli<div class="separator" style="clear: both; text-align: center;">
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I am really loving recipes from Alton Brown. Here is another one of his recipes that turns something that is usually boring and bland into something so delicious. The texture is just perfect. My husband almost didn't realize he was eating broccoli.<br />
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<b>Ingredients</b><br />
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1 pound broccoli<br />
2 tablespoons olive oil<br />
2 cloves garlic, minced<br />
1/2 teaspoon salt<br />
1/4 teaspoon ground black pepper<br />
1/3 cup bread crumbs (seasoned Italian style is great)<br />
1/4 cup finely grated Parmesan or sharp Cheddar cheese<br />
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1. Preheat the oven to 425 degrees.<br />
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2. Rinse and trim the broccoli into bite sized florets. Cut the stalk into 1/8-inch thick, round slices.<br />
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3. Place broccoli into a mixing bowl, and toss with olive oil, garlic, salt, and pepper. Set aside.<br />
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4. Spread the bread crumbs into a 13 by 9-inch metal pan and place into the oven for 2 minutes, or until lightly brown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0E3SK1g5cwMGyHFr4GIgYvaeFtCd5GOB6WvnZwE7WhyphenhyphenGXNN5PgC7scIe_4mkI_J_6g6Tp2GGhi1nWI1QAwR-QSICLBy_bJK53nk9xrEueT1zq-dNYlqghqlINu92Gu9-lSPs0-QtsOsk/s1600/IMG_4520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0E3SK1g5cwMGyHFr4GIgYvaeFtCd5GOB6WvnZwE7WhyphenhyphenGXNN5PgC7scIe_4mkI_J_6g6Tp2GGhi1nWI1QAwR-QSICLBy_bJK53nk9xrEueT1zq-dNYlqghqlINu92Gu9-lSPs0-QtsOsk/s320/IMG_4520.jpg" width="320" /></a></div>
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5. Remove from oven and add to the bowl with broccoli. Toss to combine.<br />
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6. Return the mixture the metal pan, spreading out the broccoli evenly.<br />
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7. Place in the oven and roast just until broccoli is tender, 8 to 10 minutes.<br />
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8. Remove from oven, and toss in the cheese. Serve.<br />
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WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com0tag:blogger.com,1999:blog-471402924749654544.post-67914773498287397952012-08-08T14:01:00.003-04:002012-08-08T14:15:50.929-04:00Easy Fruit Parfait<br />
This is a quick, easy, colorful, and healthy breakfast item! The yogurt and granola help keep you full and energetic right until lunch time.<br />
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<b>Ingredients:</b><br />
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vanilla or plain yogurt<br />
loose granola (I love granola mixed with dried cranberries and nuts)<br />
some of your favorite berries: strawberries, blackberries, blueberries, raspberries<br />
tall glasses<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHE-ZcpkTUeQX0I6CZAFtp7e5z_lreynILZ6XpYbtIlDOpljQjpXczKhUQuReebvs5MF1iDnrue-2bGuPcKOYOnQd1hOBWqV81bUzbkeaQq7aI0hL3M7pupGOwuRn1zYv964C5tnsu0BA3/s1600/IMG_4506.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHE-ZcpkTUeQX0I6CZAFtp7e5z_lreynILZ6XpYbtIlDOpljQjpXczKhUQuReebvs5MF1iDnrue-2bGuPcKOYOnQd1hOBWqV81bUzbkeaQq7aI0hL3M7pupGOwuRn1zYv964C5tnsu0BA3/s320/IMG_4506.jpg" width="320" /></a></div>
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1. Chop the strawberries, blackberries, and/or raspberries. Mix together, layer at bottom of glass.<br />
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2. Spoon yogurt to make a second layer. If you choose to use plain yogurt, you may want to mix in a spoon of sugar before layering in each glass.<br />
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3. Layer granola.<br />
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4. Add one more layer each of fruit, yogurt, and granola.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdfLxjPUJKRBhwf5DfmQI_AvditQ5-hQHI-5KD-42Sm4jkuoqk9t_c5956Sxzpm3gdLzof6l7PefTUfvd8YyVutMUjhV36-v-oRLshvHKXMUTndKnLEl-Gq2tN6AmbLi5BaQ0jkCt2Ug4/s1600/IMG_4507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIdfLxjPUJKRBhwf5DfmQI_AvditQ5-hQHI-5KD-42Sm4jkuoqk9t_c5956Sxzpm3gdLzof6l7PefTUfvd8YyVutMUjhV36-v-oRLshvHKXMUTndKnLEl-Gq2tN6AmbLi5BaQ0jkCt2Ug4/s320/IMG_4507.jpg" width="213" /></a></div>
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Healthy and easy! If you're on the go, cut up the fruit the day before. In the morning, mix everything in a tupperware or to-go cup. </div>WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com0tag:blogger.com,1999:blog-471402924749654544.post-1394526535775259232012-02-03T16:50:00.003-05:002012-02-03T17:04:57.009-05:00Royal IcingOnce you have made your <a href="http://recipesfortheworkingwoman.blogspot.com/2012/01/sugar-cookies.html" target="_blank">sugar cookies</a>, you need to prepare an icing to decorate them with. Royal icing is great because it dries quickly and hardens, and you can therefore wrap the cookie in a nice plastic wrap for display. It is also easier to decorate in layers and put sprinkles on top. I wouldn't recommend regular cake frosting or buttercream frosting because it is more difficult to spread and doesn't dry quickly.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zIyvtciMoVtadgxS-u_nUvZROGH9OFF5YkhoHoffEK9oTKZXAbVgkViCocImw9QdQChIUY0fdBc7ZUOJVYktj-6zDSjsqVhc_G57Vbhly5U6Bwf0cHOxrYbOiS5xa2oOctHKxARTLoMu/s1600/IMG_1704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-zIyvtciMoVtadgxS-u_nUvZROGH9OFF5YkhoHoffEK9oTKZXAbVgkViCocImw9QdQChIUY0fdBc7ZUOJVYktj-6zDSjsqVhc_G57Vbhly5U6Bwf0cHOxrYbOiS5xa2oOctHKxARTLoMu/s320/IMG_1704.jpg" width="320" /></a></div><br />
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<b>Ingredients: </b><br />
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3 egg whites<br />
5 cups powder sugar (confectioner's sugar or cane sugar)<br />
flavored extract (optional)<br />
water<br />
parchment paper<br />
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1. Combine the powdered sugar with the egg whites a little at a time, and mix with a hand mixer for about 5 minutes.<br />
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2. You may add a teaspoon of flavored extract if you have it. I added almond extract.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXXPB7juoedSZy9RuJTYFxgpB6ePkTa9My8LPPKLb1VLaRj1H8F0_C6C__4ex5e3QViVsLRZ-1VqUaJg_Z8i2BQLvkuPr1qK8T6x8mD5WMZ8yZf66oGY-ESSTWO1NB9cRNYljkB5Ld5mNh/s1600/IMG_1689.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXXPB7juoedSZy9RuJTYFxgpB6ePkTa9My8LPPKLb1VLaRj1H8F0_C6C__4ex5e3QViVsLRZ-1VqUaJg_Z8i2BQLvkuPr1qK8T6x8mD5WMZ8yZf66oGY-ESSTWO1NB9cRNYljkB5Ld5mNh/s320/IMG_1689.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">(Royal icing is white; in this picture the yellow food coloring was already added)</div><br />
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3. The consistency of the icing should be like that of Elmer's glue. If it is too thick, add a little bit of water at time (about a tablespoon) until you reach the right consistency. If it is too thin, add more powdered sugar.<br />
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4. Separate the icing into smaller bowls and add food coloring.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsZf9251zTQKulVwWMiTtqXlgfdsCun7kwnlMQ4QrXlZ3lH9M-YoBC_vU3LAdRbXm-3JxboMmKym-2thUBWfRN5CTIPEN21JfAYO2FT6oAzvZxZ26rZ9VQPE7VXyLSO5Tgsa8exX2Pyct/s1600/IMG_1692.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsZf9251zTQKulVwWMiTtqXlgfdsCun7kwnlMQ4QrXlZ3lH9M-YoBC_vU3LAdRbXm-3JxboMmKym-2thUBWfRN5CTIPEN21JfAYO2FT6oAzvZxZ26rZ9VQPE7VXyLSO5Tgsa8exX2Pyct/s320/IMG_1692.jpg" width="213" /></a></div><br />
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</div>5. The sugar cookie must be completely cool before you ice it. Spread icing onto sugar cookie using a butter knife with whatever color you want your base icing to be. Allow 30 minutes for drying. I used yellow for the ring and blue for the diamond. The darker you want the icing to be, the more food coloring you should add. You may need to mix the icing frequently as you ice the cookies, to prevent it from thickening. If it thickens too much, add a few drops of water.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgVro60v8a7JlgIEbNBvbvB9kJUqlha14cpNvXMgHUYY3tvZwxF7UCAb7dX3HOL6FBZFP9MEsGA7hyphenhyphenJLIAMWtCGTOV8muAo_skdsSksAgM23ULEEUJeHJVNNyKqHWA1fYDIDMqRTO_CXo/s1600/IMG_1695.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDgVro60v8a7JlgIEbNBvbvB9kJUqlha14cpNvXMgHUYY3tvZwxF7UCAb7dX3HOL6FBZFP9MEsGA7hyphenhyphenJLIAMWtCGTOV8muAo_skdsSksAgM23ULEEUJeHJVNNyKqHWA1fYDIDMqRTO_CXo/s320/IMG_1695.jpg" width="320" /></a></div><br />
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6. Cut parchment paper into a perfect square, then cut into two equal triangles. Wrap parchment paper into a cone and fold inwards from the top of the cone to seal into place.<br />
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7. Fill parchment cone with icing, leaving about 3 inches room to fold and close off the cone from the top. If you overfill the cone, the icing will ooze out from the top when you squeeze it.<br />
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8. Pipe on outlines or designs onto your sugar cookie.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlESN1MgxPLgc76OxzxEFuU9bIGbkmdgtM4zCMYHBXLLNvh2Oa_Exyan8FSFp9TQKGs4eWxKHFHfT_E__gOUCtmU_JjJHhm3B_g8P_-T7BcT5C1jO3HCAsSO0Ac4gJamAu329arrYSZ3zV/s1600/IMG_1700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlESN1MgxPLgc76OxzxEFuU9bIGbkmdgtM4zCMYHBXLLNvh2Oa_Exyan8FSFp9TQKGs4eWxKHFHfT_E__gOUCtmU_JjJHhm3B_g8P_-T7BcT5C1jO3HCAsSO0Ac4gJamAu329arrYSZ3zV/s320/IMG_1700.jpg" width="320" /></a></div><br />
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9. If you want to add sprinkles to your sugar cookie, pipe the design on your cookie, then add sprinkles.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XN0AxdYiotD5gsWJNRZd0M9-6j2BP0i89rtor42qGDig0WLmsIKSLcrBbJVJJU1CE1fOXXFKGgjIlVXqtttvKQPgYofvkQjYsWq4uDz3gk9CIBPODEgpzam711uAxBzKuLyPGFKyHgpT/s1600/IMG_1701.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5XN0AxdYiotD5gsWJNRZd0M9-6j2BP0i89rtor42qGDig0WLmsIKSLcrBbJVJJU1CE1fOXXFKGgjIlVXqtttvKQPgYofvkQjYsWq4uDz3gk9CIBPODEgpzam711uAxBzKuLyPGFKyHgpT/s320/IMG_1701.jpg" width="320" /></a></div><br />
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10. Allow to dry completely. Wrap in clear plastic bags for party favors.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-xHb7OHGmjbVyeeVwmlM03-ykarlqXLGLkatbIaXCjG6uumBEnhA8aqf3U5sElJQM96EAodHSCy9G6Zo2XfwsCsIhuB_uZa8NoFwlirHrK6JE5GBV57DQ2P5EB-oNHim7lMbLSR7Tguk/s1600/IMG_1710.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-xHb7OHGmjbVyeeVwmlM03-ykarlqXLGLkatbIaXCjG6uumBEnhA8aqf3U5sElJQM96EAodHSCy9G6Zo2XfwsCsIhuB_uZa8NoFwlirHrK6JE5GBV57DQ2P5EB-oNHim7lMbLSR7Tguk/s320/IMG_1710.jpg" width="213" /></a></div>WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com0tag:blogger.com,1999:blog-471402924749654544.post-38079669528555862002012-01-29T21:59:00.002-05:002012-02-03T17:02:09.433-05:00Sugar CookiesSugar cookie dough is the best dough to use when cutting out shapes with a cookie cutter. When you make the dough, you need a recipe that will make the cookie keep its form, and not rise or expand. *Important*: Do NOT use Pillsbury ready made sugar cookie dough if you want to cut your cookies into shapes. They will expand and lose their shape. You need a dough with more flour in it! I tried taking the short cut and found out the hard way. I cut out 30 cookies with Pillsbury dough only to find that the dough did not keep its form. This was for my best friend's bridal shower, and boy can you say I was stressed out. Good thing I started 3 days ahead of time.<br />
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Here is the recipe<a href="http://www.thecookiecuttershop.com/" target="_blank"> the cookie cutter shop</a> gave me: (Check out their cookie cutters, they are amazing!)<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyXSOU8-advcRyOgliyBahUHKatPsIv8Pja6ITgsfcVOibySCiPcfo4PMhk9C3caye34_fOqt2BhsngA_mX_SlsuwPDk7B-2SuoxPwWHWfIhuX7SXSd8Gpmk9MYmx-uvQbXradbpg-lVD/s1600/IMG_1622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCyXSOU8-advcRyOgliyBahUHKatPsIv8Pja6ITgsfcVOibySCiPcfo4PMhk9C3caye34_fOqt2BhsngA_mX_SlsuwPDk7B-2SuoxPwWHWfIhuX7SXSd8Gpmk9MYmx-uvQbXradbpg-lVD/s320/IMG_1622.jpg" style="cursor: move;" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGouBb4dpaKJE86FgUTHDK_PnnbTtGbvTB8cGzYVxajcV3axf1-jAk5rgR7-ZAdQqWMSKsB129R1eGbPtlBAjF5JLJlUl9InRVj3l3kXYewtglhDtuIXiA4fkAnnkHzQn_PWprd-ZUeYu9/s1600/IMG_1639.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGouBb4dpaKJE86FgUTHDK_PnnbTtGbvTB8cGzYVxajcV3axf1-jAk5rgR7-ZAdQqWMSKsB129R1eGbPtlBAjF5JLJlUl9InRVj3l3kXYewtglhDtuIXiA4fkAnnkHzQn_PWprd-ZUeYu9/s320/IMG_1639.jpg" style="cursor: move;" width="320" /></a></div><br />
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<b>Ingredients:</b><br />
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2 Cups Flour<br />
1/4 Tsp. Salt<br />
3/4 Cup Sugar<br />
1 Egg<br />
3/4 Cup Butter<br />
1 1/2 Tsp. Vanilla<br />
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1. Combine flour and salt, set aside. In a large mixing bowl, cream butter and sugar.<br />
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2. Add egg and vanilla, beat until well mixed.<br />
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3. Add flour, blend on low until combined, do not overmix.<br />
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4. Form dough into a log, wrap in plastic wrap and refrigerate for 1 hour until firm. If dough is too sticky or flimsy to form a log, stick it in a glass bowl and cover with plastic wrap.<br />
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5. On floured surface, roll dough out to 1/4" thickness. It may help to sprinkle dough on the rolling pin as well.<br />
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6. Cut dough with your favoritecookie cutters. The theme of the bridal shower was diamond rings and bling, so I used a diamond ring shaped cookie cutter.<br />
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</div><div class="separator" style="clear: both; text-align: center;">The dough needs to stay cool while you work with it, or else it'll become too soft and flimsy to pick up off the counter and put onto a baking tray. Keep the dough in the refrigerator and take out a small portion at a time to work with. You need to be able to work fast before it starts getting too warm, so if you feel the dough is not solid enough, put it back in the fridge and take out a fresh portion.</div><div class="separator" style="clear: both; text-align: center;"><br />
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7. Place dough onto ungreased cookie sheets. The cookie cutter didn't have a hole in the middle to cut out a hole for the ring, so I used a plastic medicine bottle cap of just the right size to cut it out. I cut out the hole after placing it on the cookie sheet, otherwise it would have been too flimsy to transfer.<br />
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8. Bake in a 325 degree oven for 12 -14 minutes. Transfer to a cooling rack immediately.<br />
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If you roll out the dough nice and thin, this recipe can make about 60 cookies. I made about 50 cookies for the bridal shower, and I used the rest of the dough to make football helmet shaped sugar cookies for football sunday. It was Eid, the Giants and Ravens won, and the men loved it!<br />
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Stay tuned for the next post: Icing Sugar Cookies!WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com0tag:blogger.com,1999:blog-471402924749654544.post-78159712791153280872012-01-18T18:31:00.001-05:002012-08-08T14:16:05.019-04:00Quinoa with Tomatoes and ChickpeasQueen WHAT?<br />
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Click <a href="http://recipesfortheworkingwoman.blogspot.com/2012/01/quinoa-and-black-beans.html" target="_blank">here</a> if you missed my intro to Quinoa.<br />
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<b>Ingredients:</b><br />
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1 cup raw quinoa<br />
1/8 teaspoon salt (if you are not using chicken broth)<br />
1 3/4 cups water or chicken broth<br />
1 cup canned garbanzo beans (chickpeas), drained<br />
1 tomato, chopped<br />
1 clove garlic, minced<br />
3 tablespoons lime juice<br />
4 teaspoons olive oil<br />
1/2 teaspoon ground cumin<br />
1 pinch salt and pepper to taste<br />
1/2 teaspoon chopped fresh parsley<br />
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1. Bring the quinoa, salt, and water to a boil in a saucepan. You can also boil it in chicken broth, which will add a lot more flavor to the dish. If you are using the chicken broth, you do not need to add the salt.<br />
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2. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.<br />
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3. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil.<br />
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4. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.<br />
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</div>WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com1tag:blogger.com,1999:blog-471402924749654544.post-31476148628351098062012-01-10T07:30:00.002-05:002012-01-10T23:02:19.034-05:00Quinoa and Black Beans<div class="separator" style="clear: both; text-align: center;"><br />
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In an attempt to eat healthier, I've been experimenting with quinoa recipes. Quinoa (pronounced "keen-wah") is a great alternative to rice and pasta. It's low in carbs and high in protein, which is good for your muscles. Its also a great source of fiber. People often categorize it as a whole grain but its really the seed of a leafy green plant.<br />
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The great part about it is, its also delicious. I haven't eaten rice in the past four days and I don't even miss it! It tastes better than brown rice and takes much less time to cook. You can buy quinoa at the local grocery store but it's pretty expensive. You can also find it at Costco where its a lot cheaper and comes in bulk.<br />
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<b>Ingredients:</b><br />
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1 tsp vegetable oil<br />
1 onion, chopped<br />
3 cloves garlic, chopped<br />
3/4 cup uncooked quinoa<br />
1 1/2 cups vegetable broth<br />
1 teaspoon ground cumin<br />
1/4 tsp cayenne pepper<br />
salt and pepper to taste<br />
1 can corn, drained<br />
1 can black beans, drained<br />
1/2 cup chopped fresh coriander<br />
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1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.<br />
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2. Mix quinoa into pan and cover with vegetable broth. I buy the chicken broth from the local halal market and follow directions in box (boil 2 cups water and dissolve one chicken stock cube). The most common brands are Maggie and Knorr.<br />
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3. Add cumin, cayenne pepper,salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer for 20 minutes.<br />
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4. Stir in corn and beans, and continue to simmer for about 5 minutes until heated through.<br />
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5. Mix in the cilantro and remove from heat.WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com2tag:blogger.com,1999:blog-471402924749654544.post-71595376120538034082012-01-02T16:04:00.001-05:002012-01-02T16:45:35.244-05:00Fettuccine AlfredoThis one has loads of butter and cheese, which is why I only make it a few times a year.<br />
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Ingredients:<br />
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1/2 cup butter or margarine<br />
2 cloves garlic, minced<br />
1 pint heavy cream<br />
3/4 cup Parmesan cheese, grated<br />
1 box Fettuccine pasta<br />
1/2 pound chicken, cooked and chunked<br />
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1. Melt butter in a large skillet over medium-low heat.<br />
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2. Add the garlic, cream, pepper, and bring to a simmer. Turn heat on low if it starts to boil.<br />
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3. Add cheese and continue to simmer for 8 minutes or until thick, and the cheese is all melted, stirring constantly. Grating a fresh block of Parmesan cheese is always better, but is also more time consuming.<br />
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4. As the sauce cooks, cook fettuccine as per package instructions. I always snap Fettuccine in half before boiling for easier cooking and eating.<br />
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5. Add chicken to the sauce and let it sit for about 5 minutes to absorb the flavor.<br />
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6. Pour Alfredo sauce onto noodles. Top with parmesan cheese.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixPfZsZF5jlS3fQ-_xVb1uL7RjqlHKgLLGJft_jLUM2qEsuzQE-nmtwh7bYkYw-yPoGQD40F-qKJiEeJ4Y7iBUSEBVYUA8E0584GUEYf86QT5i7LfhNjFRogqY2ciIc1Aye1vEm4Ruldbz/s1600/IMG_2460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixPfZsZF5jlS3fQ-_xVb1uL7RjqlHKgLLGJft_jLUM2qEsuzQE-nmtwh7bYkYw-yPoGQD40F-qKJiEeJ4Y7iBUSEBVYUA8E0584GUEYf86QT5i7LfhNjFRogqY2ciIc1Aye1vEm4Ruldbz/s320/IMG_2460.jpg" width="320" /></a></div>WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com0tag:blogger.com,1999:blog-471402924749654544.post-44149510065355238172011-09-17T00:15:00.001-04:002011-09-17T18:15:14.926-04:00Chocolate Chip Cookie Dough PieThis is the moment you have all been waiting for.... yes, I am unleashing the recipe to my famous chocolate chip cookie dough pie. For a long time I was keeping the recipe a secret, but I was feeling generous and you all deserve this one :)<br />
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Ingredients:<br />
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1- 18 oz. tube refrigerated chocolate chip cookie dough<br />
2- 8 oz. packages cream cheese<br />
2 eggs<br />
1/2 cup sugar<br />
5- 1.4 oz. Heath bars (or any chocolate covered toffee candy)<br />
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1. Allow cream cheese and cookie dough to soften at room temperature; allow to sit on counter for about 20 minutes<br />
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2. Preheat oven to 350 degrees.<br />
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3. Press cookie dough into an ungreased 9 inch pie plate using the back of a spoon and/or your thumb.<br />
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4. Crumble Heath bars by breaking them with your fingers, or by lightly pulsing in a food processor, or by smacking it with a rolling pin while still inside the individual wrapper. Keep three Heath bars separate from the other two. You can also buy already crumbled Heath bars from the baking isle but they are more expensive.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_J_lgksU_uZw5lyX_ZaWYQgsJ58WLNSYkWSBO8d53HykXEfznLlac_gw1fS93xgDq4fFBzQMJPAC04La3CQFuRQP5tATkWze6imJhqBqGzDbTd8ItIKiNFJoCX3V0Kj-o5c4ySqt-L0iK/s1600/IMG_0347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_J_lgksU_uZw5lyX_ZaWYQgsJ58WLNSYkWSBO8d53HykXEfznLlac_gw1fS93xgDq4fFBzQMJPAC04La3CQFuRQP5tATkWze6imJhqBqGzDbTd8ItIKiNFJoCX3V0Kj-o5c4ySqt-L0iK/s320/IMG_0347.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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5. In a large bowl, combine cream cheese, eggs, sugar, and 3 crumbled Heath bars. Pour over top of cookie dough and spread evenly.<br />
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6. Bake uncovered for 30 minutes.<br />
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7. Sprinkle top with remaining two Heath bars.<br />
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8. DO NOT attempt to eat this before it is thoroughly chilled; you will be disappointed if you do. It is to die for when it is chilled. Keep refrigerated for at least 4 hours. I always make this the night before a party or in the early morning.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrrQ5lBEoKowi0K4PzXT9EV0r4u8Wt3_Q9PKGt2wq2JfepV_YMn7OgfEiVBTodWlAPATdVS5ea9X9xdin6HRbUm_BcfUW-LPWGyobS1mC4Quzc-tipplmIXDw82MO27zgASlnn-p902i0/s1600/IMG_0362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrrQ5lBEoKowi0K4PzXT9EV0r4u8Wt3_Q9PKGt2wq2JfepV_YMn7OgfEiVBTodWlAPATdVS5ea9X9xdin6HRbUm_BcfUW-LPWGyobS1mC4Quzc-tipplmIXDw82MO27zgASlnn-p902i0/s320/IMG_0362.JPG" width="320" /></a></div><br />
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Enjoy! Serve with whipped cream; my husband can't eat this without it.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com1tag:blogger.com,1999:blog-471402924749654544.post-87632492426976304222011-08-27T15:06:00.000-04:002011-08-27T15:06:45.258-04:00Meat Loaf<br />
This was my first time actually making meat loaf. I was a little worried because I was making it for a dinner party, and I usually try to avoid making things for the first time when I'm having company. But I needed a side to go along with my <a href="http://recipesfortheworkingwoman.blogspot.com/2011/04/pesto-chicken-pasta.html">chicken pesto pasta</a>, garlic bread, and salad. It turned out to be delicious! The blended vegetables kept it very moist and full of flavor; its definitely a keeper. This recipe is from Alton Brown, from the Food Network.<br />
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Ingredients:<br />
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baking tray<br />
parchment paper<br />
meat loaf pan<br />
6 ounces garlic-flavored croutons (or about 1 1/2 cups of Italian seasoned bread crumbs)<br />
1/2 teaspoon ground black pepper<br />
1/2 teaspoon cayenne pepper<br />
1 teaspoon chili powder<br />
1 teaspoon dried thyme<br />
1/2 onion, roughly chopped<br />
1 carrot, peeled and broken<br />
3 whole cloves garlic<br />
1/2 red bell pepper<br />
32 ounces ground beef (about 2 pounds)<br />
1/2 teaspoon kosher salt<br />
1 egg<br />
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For the glaze:<br />
1/2 cup ketchup<br />
1 teaspoon ground cumin<br />
Dash Worcestershire sauce<br />
Dash hot pepper sauce<br />
1 tablespoon honey<br />
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1. Heat oven to 325 degrees F.<br />
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2. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fLNQYpazSjFu94t4KUBTLPJ6cp8krBFeQsQJD2EpHYwOzxB65YUh50E_Typl8siHENnrZs5EdFcjjMJIwRvmrSobyP972wyaann4gxHMz3gj8rwCfTSNY8kcDkIoNvzoJpgJ_GJCAeui/s1600/IMG_0350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fLNQYpazSjFu94t4KUBTLPJ6cp8krBFeQsQJD2EpHYwOzxB65YUh50E_Typl8siHENnrZs5EdFcjjMJIwRvmrSobyP972wyaann4gxHMz3gj8rwCfTSNY8kcDkIoNvzoJpgJ_GJCAeui/s320/IMG_0350.jpg" width="320" /></a></div><br />
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3. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGVh7NqrpLh6yhT-gdrFJbv73RUm-ySOWtBHMcuiukOghmvziRP9R5atq5BGR-bmODAsyA9KPAdgNAAbAIgdmGgUDEG3J9xuFv463CR5-KbatwKC3-o2E6ekqdciI3GnWHKgcDYDGHgMXv/s1600/IMG_0353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGVh7NqrpLh6yhT-gdrFJbv73RUm-ySOWtBHMcuiukOghmvziRP9R5atq5BGR-bmODAsyA9KPAdgNAAbAIgdmGgUDEG3J9xuFv463CR5-KbatwKC3-o2E6ekqdciI3GnWHKgcDYDGHgMXv/s320/IMG_0353.jpg" width="320" /></a></div><br />
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4. Combine the vegetable mixture, ground beef with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing or overworking the meat. This will keep the meat moist and tender.<br />
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5. Line a baking tray with parchment paper. Parchment paper is very different from wax paper. I learned this the hard way.<br />
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6. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. If you don't have a meat loaf pan, you can just mold the beef into a rectangular loaf or mound using your hands.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzG4r6mNTeSTzNIQS64_e9eGpDmbXrFL6Mbu_avYgTFOTUyHe1J6bIdZeB_prD8D9g5s54LwXMn0K0p2VTnylR4pT0xywm_Z2xZ8Z3Bow5hXNEH7ncpBJXtm6TVxKx4aeP3mPd6IlVT6V5/s1600/IMG_0355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzG4r6mNTeSTzNIQS64_e9eGpDmbXrFL6Mbu_avYgTFOTUyHe1J6bIdZeB_prD8D9g5s54LwXMn0K0p2VTnylR4pT0xywm_Z2xZ8Z3Bow5hXNEH7ncpBJXtm6TVxKx4aeP3mPd6IlVT6V5/s320/IMG_0355.jpg" width="320" /></a></div><br />
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7. Turn the meatloaf out of the pan onto the center of the baking tray (The pan is basically there to make the shape).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTlOW6Ocau8Vz23NhH6pVQL7PSx98Ld_SNCxaQK1WE0d6B3LOGIS6euTw7fv_ukzlvTn8eo89U3vFKJEjtdce5a9XiMvTA9uTKjUcywy3bBp0NeOK-xo5COBKPfCjbYJMSwCR68MMWEpie/s1600/IMG_0360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTlOW6Ocau8Vz23NhH6pVQL7PSx98Ld_SNCxaQK1WE0d6B3LOGIS6euTw7fv_ukzlvTn8eo89U3vFKJEjtdce5a9XiMvTA9uTKjUcywy3bBp0NeOK-xo5COBKPfCjbYJMSwCR68MMWEpie/s320/IMG_0360.jpg" width="320" /></a></div><br />
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8. Place baking tray on top rack in the oven. Fill a large glass bowl halfway with warm water and place on the rack directly below the baking tray. The evaporating water will keep the meatloaf moist and prevent it from cracking.<br />
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8. Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zee0s0U2XZ2lGHGt6yNhZfe1cmfCqeLvyFUWZuUqKooTyzql5EAMUZwpLRbITNPlfMK75cDTzAfMjyetWFC8lvENiM4Mo1aOzKGP2IO17eTGo1VkttWHvFqMdBxXHahkLLMoLxVV3FWn/s1600/IMG_0361_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zee0s0U2XZ2lGHGt6yNhZfe1cmfCqeLvyFUWZuUqKooTyzql5EAMUZwpLRbITNPlfMK75cDTzAfMjyetWFC8lvENiM4Mo1aOzKGP2IO17eTGo1VkttWHvFqMdBxXHahkLLMoLxVV3FWn/s320/IMG_0361_2.jpg" width="213" /></a></div><br />
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9. Bake for a total of 50-55 minutes.<br />
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10. Remove from oven, allow to slightly cool, and serve with any leftover glazing sauce. Enjoy!WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com0tag:blogger.com,1999:blog-471402924749654544.post-40372659881783080142011-08-20T23:15:00.002-04:002011-08-20T23:25:43.162-04:00Dr. Z's Famous Banana BreadDon't know what to do with your over-ripened bananas? DO NOT throw them away! This is a perfect recipe you can use to get rid of those almost-black-bananas, and its perfectly healthy. The more ripe a banana is, the sweeter it is.<br />
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Ingredients:<br />
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5 1/3 tbsp butter, melted<br />
1 large egg<br />
3/4 cup sugar<br />
3-4 medium large ripe bananas<br />
1 tsp vanilla extract (alcohol free or imitation vanilla extract)<br />
1 1/2 cups flower (I use whole wheat flour)<br />
1 tsp baking soda<br />
pinch of salt<br />
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optional: chopped pecans or walnuts, raisins, chocolate chips, and/or coconut flakes, about 4-5 tablespoons each<br />
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1. Grease a bread loaf pan or a 9" x 13"baking dish.<br />
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2. Preheat oven to 350 degrees.<br />
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3. Blend bananas in a food processor, or mush thoroughly using a fork.<br />
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4. Mix together the butter, egg, sugar, bananas, and vanilla extract.<br />
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5. Mix in the rest of the ingredients. I usually use pecans, chocolate chips, and coconut flakes. Mix well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrbo8h2G4k-BW0dIwtAyAxYiIKnahFOAtxWyOivOGnnW6N7e6yhyphenhyphenA7USSsIVnAPBD78pBpM4grGeN_TtghgooY3LdhPS1mOlZJw5-0jACpZpRVcsdHdVYxevYaiK2RfYS636l5Qa4ZaR_/s1600/IMG_0317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrbo8h2G4k-BW0dIwtAyAxYiIKnahFOAtxWyOivOGnnW6N7e6yhyphenhyphenA7USSsIVnAPBD78pBpM4grGeN_TtghgooY3LdhPS1mOlZJw5-0jACpZpRVcsdHdVYxevYaiK2RfYS636l5Qa4ZaR_/s320/IMG_0317.JPG" width="320" /></a></div><br />
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6. Pour into baking pan and bake for 45 minutes or until center comes out clean when checked with a knife.<br />
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7. Let it cool, cut, and enjoy!<br />
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I love eating it warm so the chocolate is gooey, so I warm-up my slice in the microwave before eating. Great with tea or coffee!<br />
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WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com0tag:blogger.com,1999:blog-471402924749654544.post-33856814805444170102011-08-13T13:17:00.001-04:002011-08-13T14:19:15.222-04:00Pineapple DessertEasiest dessert you will ever make, hands down.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPgeJ5LuUMSG6UqZkxw8mEvtoqvMwnpv56oB9CxQISf6-3uA81Ya4X-iczSxAJ1ohTNSNla9VrgWbSjD9ojD215pqOobyd95pbGNsWWd8akpTwif1nQ-xzfu5dERCPlLtyyCkNlhfOmA0/s1600/IMG_0193.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDPgeJ5LuUMSG6UqZkxw8mEvtoqvMwnpv56oB9CxQISf6-3uA81Ya4X-iczSxAJ1ohTNSNla9VrgWbSjD9ojD215pqOobyd95pbGNsWWd8akpTwif1nQ-xzfu5dERCPlLtyyCkNlhfOmA0/s320/IMG_0193.jpg" width="320" /></a></div><br />
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Ingredients:<br />
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1 can crushed pineapple<br />
1 packet halal pineapple jello (Ahmed or Laziz brand from local halal market)<br />
1 can sweetened condensed milk<br />
3 tbsp sour cream<br />
whipped cream for garnish<br />
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1. Prepare jello, following directions on the box (Boil 2 cups of water, mix in jello packet, stirring frequently, pour in another dish, and let it set).<br />
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2. Once jello has set, mix with a whisk until it is broken into tiny pieces.<br />
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3. Strain the crushed pineapple, removing most of the syrup and juices. It is ok to leave a few drops for sweetness and flavor.<br />
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4. Mix jello, pineapple, 2/3 can sweetened condensed milk, and sour cream in serving dish.<br />
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5. Serve chilled. Top with whipped cream.<br />
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WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com0tag:blogger.com,1999:blog-471402924749654544.post-39722989664722103422011-08-06T02:02:00.001-04:002011-08-06T02:03:01.001-04:00Tomato Chicken Curry<div class="separator" style="clear: both; text-align: center;"><br />
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Ingredients:<br />
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1 whole chicken, skinned and cut into small pieces,<br />
5 large tomatoes<br />
2 green chilies, thinly sliced<br />
2 medium onions, finely diced<br />
1 tsp cumin seeds<br />
1 tsp coriander powder<br />
1 tsp turmeric<br />
1 tsp red chili powder<br />
1 1/2 tsp salt<br />
1 tbsp garlic paste<br />
1 tbsp ginger paste<br />
1/4 cup oil<br />
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1. Rinse chicken in strainer and let water drain.<br />
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2. Place tomatoes in a large pot and fill with water. Boil tomatoes for about 6-7 minutes, until skin starts to peel off. Once boiled, remove from hot water and cool in a bowl of ice water<br />
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3. Heat oil in another large pot. Add cumin and fry on medium for 2-3 minutes.<br />
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4. Add the garlic and ginger paste, and fry for 2-3 minutes. Stir frequently. If the paste starts to splatter, lower heat.<br />
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5. Add turmeric, red chili powder, and coriander powder, and fry for an additional 2-3 minutes while stirring frequently.<br />
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6. Add diced onions and sliced green chilies. Allow to fry until onions are translucent, about 5-6 minutes. Keep stirring occasionally.<br />
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7. Remove skin from tomatoes and blend in a blender.<br />
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8. Add chicken to the frying onion mixture and stir fry for about 2-3 minutes while stirring.<br />
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9. Add the tomato paste and cook on medium-high heat for about 10 minutes.<br />
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8. Add salt. Simmer for another 10 minutes, or until chicken is well cooked and tender.<br />
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9. Garnish with coriander and serve with rice or roti.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlVE33cyLqK4GjB3TAd5-1iRfO8AipvhCRUNBwDKVi3ITUx4CXCXhEoNg193IbHVupFGQ1jousU64Iloz1zV1XMu050cZpxf6Chx9wYoAP-y3WjR2_QFT9wExHqD0tlf19EpzNiboCbRfg/s1600/IMG_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlVE33cyLqK4GjB3TAd5-1iRfO8AipvhCRUNBwDKVi3ITUx4CXCXhEoNg193IbHVupFGQ1jousU64Iloz1zV1XMu050cZpxf6Chx9wYoAP-y3WjR2_QFT9wExHqD0tlf19EpzNiboCbRfg/s320/IMG_0031.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com2tag:blogger.com,1999:blog-471402924749654544.post-86468402843224094392011-07-30T10:00:00.001-04:002011-07-31T12:09:01.088-04:00Julia Child's Kitchen<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLnF4mK4pPR_vShyXxjKxsnpO6oBqGxKukGceiIujYQoj2urqlk_CyhPzk-Y9gfF0pmyFnQJuB0txZvka_eV7E2E7xrZ7voenTZ_ktLMk6SN0ibk9Si7YD5g7BFeWLdqQ8gXb8odktFfDV/s1600/IMG_7467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLnF4mK4pPR_vShyXxjKxsnpO6oBqGxKukGceiIujYQoj2urqlk_CyhPzk-Y9gfF0pmyFnQJuB0txZvka_eV7E2E7xrZ7voenTZ_ktLMk6SN0ibk9Si7YD5g7BFeWLdqQ8gXb8odktFfDV/s320/IMG_7467.JPG" width="320" /></a></div><br />
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Watching <i>Julie and Julia</i> is what inspired me to start this blog. I had been thinking for a very long time that I needed a hobby. I needed to find something that I loved to do, and master it. I had interest in sewing, photography, cooking, and interior design. I had some experience with a little bit of each, but I knew I had to pick one and stick with it. On a rainy day, I was home alone, and I decided to finally watch <i>Julie and Julia</i>. I had to wait until I was home alone because the husband would have refused to watch it, or if he did watch it with me, he would have made smart comments throughout the movie, and therefore ruin it for me.<br />
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While watching the movie a light bulb lit up. I already like cooking, and I kind of <i>have</i> to cook anyways, so why not blog about it while I try out new recipes and share the wealth with others? I could also use my nice camera to take pictures of my creations! Voila! For the next week I walked around the house saying "bon appetit" in a really high pitched voice.<br />
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On my birthday, the husband took me out for crepes (yum!) and then said he had to show me something at a museum in D.C. I was perplexed as to what he could show me; I had already seen the Hope Diamond and the Islamic Art exhibit. We went to the Museum of American History; he took me there to see Julia Child's kitchen!<br />
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</div><div class="separator" style="clear: both; text-align: center;">Julia Child's Cuisinart Blender</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Julia's pots and pans collection</div><br />
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</div><div class="separator" style="clear: both; text-align: center;">Julia recorded a few of her cooking shows right from her very own kitchen.</div><br />
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</div><div class="separator" style="clear: both; text-align: center;">I need one of these! Julia Child had a peg board in her kitchen to hang her collection of copper pots and pans, which she brought from France. She outlined them with marker to show anybody who used them where they should be returned. </div><br />
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</div><div class="separator" style="clear: both; text-align: center;">It was interesting to see the kitchen of the person who inspired Julie to start her blog, which in turn, inspired me to start mine. </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com0tag:blogger.com,1999:blog-471402924749654544.post-65046300130288892842011-07-27T19:47:00.002-04:002011-07-27T23:09:57.915-04:00Grilled Chicken and Turkey Bacon Paninis<div>This is by far my favorite dish to make, and my husband's favorite dish to eat.<br />
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</div><div>Ingredients:</div><div><br />
</div><div>1 loaf artisian bread (I use sourdough, ciabatta, or Italian bread)</div><div>1 pound chicken, grilled </div><div>6 strips of Turkey bacon, fried</div><div>1 block of pepper jack cheese, cut into thin slices</div><div>2 red bell peppers, cut into thin slices</div><div>fresh basil leaves</div><div>olive oil</div><div><a href="http://www1.macys.com/catalog/product/index.ognc?ID=494418&CategoryID=7569&LinkType=#fn=BRAND%3DCuisinart%26sp%3D1%26spc%3D8">Panini Griddler</a><br />
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</div><div>1. Preheat panini griddle to medium heat.</div><div><br />
</div><div>2. Slice the bread diagonally with a large knife. This way you get more surface area with your bread and your slices are bigger. Cut them about 3/4 of an inch to 1 inch thick. When you buy the bread from the bakery section you can also ask them to slice the bread for you. They have a machine that will cut it into nice, thin slices for you.<br />
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</div><div>3. Pair two pieces of bread together, and decide which side of the bread will be on the outside of the panini. Brush that side of the bread lightly with oil. This will be the side that will touch the griddle.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dFTdT464fMdhdY7r-JO5Hz3CBTTrArirsoKdSSk4Lp2JLbJnJXmti04pL-oki9ZpsgH-Em75tfxzaS2hAbOZpBWqSKfT_ZmnStu_n-Ooc_JqJtTlzTpXAIVipLaOD2K6eeu3uQ77s1Rf/s1600/IMG_0150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6dFTdT464fMdhdY7r-JO5Hz3CBTTrArirsoKdSSk4Lp2JLbJnJXmti04pL-oki9ZpsgH-Em75tfxzaS2hAbOZpBWqSKfT_ZmnStu_n-Ooc_JqJtTlzTpXAIVipLaOD2K6eeu3uQ77s1Rf/s320/IMG_0150.JPG" width="320" /></a></div><br />
</div><div><br />
</div><div>4. On the bottom slice, lay down a slice of pepper jack cheese, then chicken, then basil, and then a few slices of red bell pepper.</div><div><br />
</div><div>5. Place the second slice of bread on top. The oiled side should be facing up. </div><div><br />
</div><div>6. Repeat steps 2-5, replacing chicken with turkey bacon.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JezMjcgcvIIFmxq8nj1bq1Rq1VU6n7Kherw5aTCJRoZ7Zr7pCLMFF4OlfGGSck4XCXmyPJ7wXuDOa7xYnL23o73kXYXqoRWbEazOS4rqDWNeZjqvhZlqhilcmGewm9j0Kb-cpgD9CUPr/s1600/IMG_0179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_JezMjcgcvIIFmxq8nj1bq1Rq1VU6n7Kherw5aTCJRoZ7Zr7pCLMFF4OlfGGSck4XCXmyPJ7wXuDOa7xYnL23o73kXYXqoRWbEazOS4rqDWNeZjqvhZlqhilcmGewm9j0Kb-cpgD9CUPr/s320/IMG_0179.JPG" width="320" /></a></div><br />
</div><div><br />
</div><div>7. Place two paninis on hot griddler. Close down the top of the griddle using the handle. Push down carefully and firmly for 30 seconds.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJnMCfv0v6pF5TppiWK91k0em-U5RhO6P8uREfqHAsZbE98mnv2PLieF7qcsoX0UHGyCmDxjMkAXeFvS5VaZhtCYGFsUewkAn_4kDO6VSCydfBRP4bOaNtyMa_7jKCIE4g3B_sH9KYnkw/s1600/IMG_0161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnJnMCfv0v6pF5TppiWK91k0em-U5RhO6P8uREfqHAsZbE98mnv2PLieF7qcsoX0UHGyCmDxjMkAXeFvS5VaZhtCYGFsUewkAn_4kDO6VSCydfBRP4bOaNtyMa_7jKCIE4g3B_sH9KYnkw/s320/IMG_0161.JPG" width="320" /></a></div><br />
</div><div><br />
</div><div>8. Allow to cook for about 3-5 minutes, or until golden brown and you see gorgeous grill lines on the bread. </div><div><br />
</div><div>9. Remove from griddle and let cool, then enjoy! </div><div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WSIvPipIpPJ3xWYoI2z-7epjobO-4RpDC5esvRmiaLpMzigbZ_LKUP5xrRQ-ar41YNJCGkQLTMefRZ9-K3o8fXvoSgLR5aV7i44aX72KqqTiah5KWx36dhqbor2Q0T7uC3FqlXXxQUjo/s1600/IMG_0187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2WSIvPipIpPJ3xWYoI2z-7epjobO-4RpDC5esvRmiaLpMzigbZ_LKUP5xrRQ-ar41YNJCGkQLTMefRZ9-K3o8fXvoSgLR5aV7i44aX72KqqTiah5KWx36dhqbor2Q0T7uC3FqlXXxQUjo/s320/IMG_0187.JPG" width="320" /></a></div><br />
</div><div><br />
</div><div>Tips:</div><div><br />
</div><div>1. Grilling the chicken and making the paninis all in the same day are a little time consuming. Try to cook the chicken the day before. </div><div><br />
</div><div>2. Paninis are meant to be thin. Do not overload them with ingredients; choose 3 items tops to fill your panini. You are not making a sub. I would recommend choosing one type of cheese, one type of meat, and a vegetable (such as tomatoes, spinach, or bell pepper).</div><div><br />
</div><div>3. You can use your favorite cheese, but I find that pepper jack cheese tastes the best and really adds a lot of flavor to the panini.</div><div><br />
</div><div>4. Basil is also a key ingredient, the flavor pops in your mouth.</div><div><br />
</div><div><br />
</div>WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com0tag:blogger.com,1999:blog-471402924749654544.post-53969147305410499852011-07-22T14:53:00.002-04:002011-07-22T15:33:13.747-04:00Manchurian CauliflowerThis is the first time I cooked Cauliflower in three and a half years. My husband isn't a big fan of veggies, and his father and grandmother don't touch Cauliflower because, well, it gives you gas! So I never bothered cooking it.<br />
<br />
The other day I was really missing my mom, and I had a sudden craving for her delicious Manchurian Cauliflower. My dad was coming over for dinner and I decided, what the heck, I'm going to make it, and if nobody else wants to eat it, so be it! Lo and behold, everybody at the table ate it, and it was gone within minutes.<br />
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Cauliflower is high in fiber and Vitamin C, and is known to have compounds that inhibit cancer cell growth.<br />
<br />
<br />
<b>Ingredients:</b><br />
<br />
1 head cauliflower<br />
1 bunch spring onions, chopped<br />
1 green bell pepper, chopped<br />
3 green chilies, sliced<br />
2 Tbsp corn starch<br />
2 Tbsp soy sauce<br />
2 eggs, beaten<br />
1 Tbsp vinegar<br />
1/2 packet Shaan Chicken BBQ mix<br />
2 Tbsp garlic paste<br />
1 Tbsp ginger paste<br />
oil, enough to fill a deep frying pan or deep fryer<br />
<br />
For sauce at the end:<br />
2 Tbsp soy sauce<br />
4 Tbsp garlic and chili sauce<br />
4 cloves garlic, thinly chopped<br />
<br />
<br />
<br />
1. Snap or cut cauliflower into florets.<br />
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2. Bring a medium pot of water to a boil, and slowly pour over cauliflower in a strainer.<br />
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3. Heat oil in a deep frying pan. I used my Cuisinart deep fryer.<br />
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4. In a large bowl, mix together corn starch, eggs, vinegar, Shaan mix, and garlic and ginger paste.<br />
<br />
5. Add the cauliflower into the mixture. Make sure all surfaces are covered.<br />
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6. Fry the cauliflower on medium heat for 2-3 minutes. Then turn the heat to high and fry until golden brown, about 4-5 minutes. Fry the cauliflower in batches, you do not want to crowd the frying pan or deep fryer. Set cauliflower on a paper towel to absorb the extra oil.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqX4LRy0ABy40D5petmcZKo4x-kLXjieAQP10hZyl5LUvohCh3YUBZ6z0OZHaA6RWatMXxVeE_o5BucH_f1dOxe6g7qXc-md04QtHlpCUbYf6xYfs3aZMMFQc6KIJskSHePb5QedBlGDm/s1600/IMG_2831.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVqX4LRy0ABy40D5petmcZKo4x-kLXjieAQP10hZyl5LUvohCh3YUBZ6z0OZHaA6RWatMXxVeE_o5BucH_f1dOxe6g7qXc-md04QtHlpCUbYf6xYfs3aZMMFQc6KIJskSHePb5QedBlGDm/s320/IMG_2831.JPG" width="320" /></a></div><br />
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7. In another pot, heat 1/4 cup oil. Add green bell pepper, green chilies, soy sauce, and garlic chili sauce. Saute for 3-4 minutes.<br />
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8. Add in the cauliflower and and green onions.<br />
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9. Remove from heat and garnish with coriander.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizm4BhGAnPNftuWlZPnV9JdWPtNM7gI94RxRcm4qn6jh8VUOkZv8l9OROO236t1mQyg2UsTUifNP-aGl8RLpmKBpSqSirGz7t4ZwoFmYQk_QFlTujeENv4DlXpzZZ8tsvYEqZwrg7kdBnS/s1600/IMG_2836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizm4BhGAnPNftuWlZPnV9JdWPtNM7gI94RxRcm4qn6jh8VUOkZv8l9OROO236t1mQyg2UsTUifNP-aGl8RLpmKBpSqSirGz7t4ZwoFmYQk_QFlTujeENv4DlXpzZZ8tsvYEqZwrg7kdBnS/s320/IMG_2836.JPG" width="320" /></a></div><br />
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</div>WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com0tag:blogger.com,1999:blog-471402924749654544.post-41284759183787431172011-07-08T00:00:00.005-04:002011-08-06T02:02:04.584-04:00Badami ChickenBadaam means almond. This chicken curry gets its richness from almonds, cashews, and coconut milk. Nothing says South India like those 3 ingredients. <br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcw_u6EX8SCelpz4_fayljTL6aTL3L_RywwSeMqdneZwEoGCFmMMvVVqM3FzzNSBL9Vuf3SM_xN09UKe1ddZo5xbudtR0J9lGWolqxPSjx745dfyASP_bT3alh9TDwBJACUrlXPRuZuvRn/s1600/IMG_2821.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcw_u6EX8SCelpz4_fayljTL6aTL3L_RywwSeMqdneZwEoGCFmMMvVVqM3FzzNSBL9Vuf3SM_xN09UKe1ddZo5xbudtR0J9lGWolqxPSjx745dfyASP_bT3alh9TDwBJACUrlXPRuZuvRn/s320/IMG_2821.JPG" /></a></div><br />
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Ingredients:<br />
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<br />
1 whole chicken, skinned and cut into small pieces <br />
1 cup plain yougurt<br />
1 onion, chopped<br />
1" piece of ginger<br />
10 cloves garlic<br />
6 cloves<br />
2" piece cinnamon<br />
15 almonds<br />
4 cardamoms<br />
15 cashews<br />
1 cup coconut milk<br />
1/4 cup oil <br />
1 tsp turmeric powder <br />
2 tsps alt <br />
2 tsps red chilli powder <br />
coriander leaves for garnishing<br />
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<br />
<br />
<b>The night before: </b><br />
<br />
1. Blend ginger, garlic, cloves, cinnamon, cardamoms, cashews and almonds in food processor until it becomes a paste. There may be some pieces of cardamom that refuse to be blended. <span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><b> </b></span></span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FUDs4pWrMXmBxUR0t865l5u6nPdMUGmnelCBJLEWP8OiUM0FhhWE3JEgLv9l_ExZj5JSHHl7SBmDykr0n_jsF0BAnk3ln-aLAVqnRm0ib8XKPUmsi6jeQbch2Zdd2g-LM1zKSmwfWm7Z/s1600/IMG_2824.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FUDs4pWrMXmBxUR0t865l5u6nPdMUGmnelCBJLEWP8OiUM0FhhWE3JEgLv9l_ExZj5JSHHl7SBmDykr0n_jsF0BAnk3ln-aLAVqnRm0ib8XKPUmsi6jeQbch2Zdd2g-LM1zKSmwfWm7Z/s320/IMG_2824.JPG" /> </a></span></span></div><div style="text-align: center;"></div><div style="text-align: center;"></div><br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span"><b>After work: </b><br />
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2. Heat oil in a large pot.<br />
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3. Add the chopped onions and fry until they turn golden. <br />
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4. Add the ground nut paste and fry well.<br />
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5. While frying this paste, add 3-4 tbsps of water.<br />
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6. Add yogurt and the chicken.<br />
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7. Add salt, turmeric, and chili powder. Cook for 10 minutes. <br />
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8. Add coconut milk and cook till done.<br />
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9. Garnish with coriander leaves. Serve with white rice or naan.</span></span><br />
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</tbody></table></div>WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com0tag:blogger.com,1999:blog-471402924749654544.post-22962815142115169162011-05-11T19:31:00.000-04:002011-07-08T13:39:40.637-04:00Magic Raspberry Cookie Bars<div><br />
</div><div>Call me an aunty, but I love pecans! From butter pecan ice cream to desserts with pecans to salads topped with pecans, I think it makes (almost) anything taste delicious. The pecans and coconut flakes make this the ultimate uncle/aunty dessert.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqLZpaaQqEsVOjiluOw7wvq-P2Tr2TT7-vxEmzGB3ovwX4DM4NLhg4DnnFJgLOkrPZKwmmebGhUNNdgrn_DBOBqYXQuWxn3alnPgJ1RyLYEK5mBeNuenVrjmJptX21_zBzOoMGYLckXNkM/s1600/IMG_1962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqLZpaaQqEsVOjiluOw7wvq-P2Tr2TT7-vxEmzGB3ovwX4DM4NLhg4DnnFJgLOkrPZKwmmebGhUNNdgrn_DBOBqYXQuWxn3alnPgJ1RyLYEK5mBeNuenVrjmJptX21_zBzOoMGYLckXNkM/s320/IMG_1962.JPG" width="320" /></a></div><div><br />
</div><div><br />
</div><div><br />
</div><div>Ingredients:</div><div><br />
</div><div>2 cups keebler graham cracker crumbs</div><div>1/4 cup sugar</div><div>1/2 cup margarine or 1/2 cup butter, melted</div><div>1 (14 ounce) can sweetened condensed milk</div><div>1 1/4 cups red raspberry preserves</div><div>1 1/3 cups flaked coconut</div><div>1 cup chopped pecans or 1 cup walnuts</div><div><br />
</div><div><br />
</div><div>1. In a small bowl, combine crumbs and sugar. Add butter, Toss until combined. Press onto bottom of 13x9" baking pan.</div><div><br />
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</div><div>2. Evenly drizzle the sweetened condensed milk over crumbs. Refrigerate for 10 minutes. </div><div><br />
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</div><div class="separator" style="clear: both; text-align: left;">3. Spoon preserves over top. The original recipe calls for seedless raspberry preserves, but I couldn't find seedless at the store. I think the seeds added a nice texture and crunch to the bars.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div>4. Sprinkle evenly with coconuts and pecans. </div><div><br />
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</div><div>5. Bake at 350 degrees for 25-30 minutes or until lightly brown.</div><div><br />
</div><div>6. Cool completely and cut into bars. Store, loosely covered, at room temperature.</div><div>(Recipe was taken from the back of Keebler's graham cracker crumbs box.)</div><div><br />
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</div>WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com1tag:blogger.com,1999:blog-471402924749654544.post-40616444593004518822011-05-04T18:33:00.003-04:002011-07-08T13:39:40.637-04:00Peanut Butter and Nutella BarsThe original recipe from Ina Garten is called Peanut Butter and Jelly Bars. But I don't even like PB & J sandwiches. So I thought, what goes really well with peanut butter? Chocolate! And what's the perfect gooey chocolate spread that I can use for the center of my bars? Nutella!<br />
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Ingredients:<br />
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1/2 pound (2 sticks) unsalted butter, at room temperature<br />
1 1/2 cups sugar<br />
1 teaspoon pure vanilla extract (you can buy imitation vanilla extract without alcohol)<br />
2 extra-large eggs<br />
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)<br />
3 cups all-purpose flour<br />
1 teaspoon baking powder<br />
1 1/2 cups (18 ounces) Nutella<br />
2-3 Heath Bars<br />
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1. Preheat the oven to 350 degrees F.<br />
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2. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.<br />
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3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. I couldn't find the electric mixer attachment to my <a href="http://www.macys.com/catalog/product/index.ognc?ID=201621">hand held mixer</a>, so I just used the blender attachment.<br />
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4. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.<br />
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5. In a small bowl, sift together the flour, and baking powder. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.<br />
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6. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula.<br />
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7. Spread the Nutella evenly over the dough.<br />
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8. Drop small globs of the remaining dough evenly over the Nutella. Don't worry if all the Nutella isn't covered; it will spread in the oven.<br />
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9. Sprinkle with crumbled Heath bars and bake for 45 minutes, until golden brown. Cool and cut into squares.<br />
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</div>WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com1tag:blogger.com,1999:blog-471402924749654544.post-34095874351936452592011-04-29T10:00:00.004-04:002011-07-08T13:42:32.784-04:00Sweet and Spicy Green BeansThese Chinese style green beans have a secret ingredient: <b>honey</b>. We know the importance of honey in the Sunnah; the Prophet (s) loved honey, and he used it to cure many ailments including stomach illness. He advised a man who had stomach issues to take honey. The man returned to him and told him that his stomach was still hurting, and the Prophet was so confident in the healing power of honey that he told the man that his stomach was lying to him. I was also told that eating local honey (honey made from bees in your local area) is a great way to build your immune system against local allergens. I try to eat a teaspoon of honey everyday. I really feel the difference when I eat it consistently. I use honey instead of syrup on my waffles, and I sometimes put honey in my tea. When I have a sore throat, I take a spoon full of honey with a couple drops of lemon juice and sprinkle a little black pepper on top. My brother unpeels a whole banana, puts it on a plate, and drizzles it with honey and eats it with a fork!<br />
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My husband, on the other hand, still needs to warm up to honey. When he was sick, I used to have to shove the spoon in his mouth in order for him to take honey. I got the Sue Bee Pure Clover honey from Sam's club and he seems to like it a lot better. The texture is not as thick and viscous as other honey. If you don't like the taste or texture of honey, this is a great way to hide it in your food, and it adds a nice flavor!<br />
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Ingredients:<br />
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Green beans, washed <br />
1 medium red onion, thinly sliced<br />
2 tbsps honey<br />
2 tbsps soy sauce<br />
2 tbsps of your favorite hot sauce (I used chili garlic sauce)<br />
2 tbsps olive oil<br />
1/2 tbsp garlic ginger paste<br />
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1. Set a pot of water to boil. Cut the stems off the green beans and cut them in half. Boil green beans for 15 minutes.<br />
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2. Meanwhile, heat oil in a medium pot or frying pan. Fry garlic and ginger paste and onions until onions are translucent.<br />
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3. Drain green beans and add to onions. Add in the other sauces and honey and cook on medium for another 10 minutes, or until green beans are tender. I don't like to cook green beans until they are too soft and mushy, I like them to have some firmness to them.<br />
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</div>WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com0tag:blogger.com,1999:blog-471402924749654544.post-51845328463120142132011-04-25T11:18:00.001-04:002011-07-08T13:44:20.844-04:00Pesto Chicken Pasta<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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I love basil! Basil has such a strong aroma and adds an amazing kick to anything you put it in. You can add it to salads, put it in paninis, and garnish pasta. This was my first time making pesto chicken pasta and I just knew that I would fall in love with it because this recipe uses basil as one of the main ingredients for the pasta sauce.<br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ingredients:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 pound of grilled chicken cubes, from previous post</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 cups rinsed basil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 to 1 cup pine nuts (or walnuts)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4-5 cloves garlic</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3/4 cup grated Parmesan cheese</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3/4 tbsp salt </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 cups olive oil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 box Penne pasta, whole grain<br />
optional: 2 green chillies and some red chili powder</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>The night before:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1. Grill 1 lb boneless chicken and cut into small cubes if you haven't done so already from the previous recipe. While the chicken is grilling, move on to the next step.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2. Heat a frying pan over medium heat and lightly toast the pine nuts until they are golden. Pine nuts are expensive, so you may also use walnuts, although I've never tried it. Stir frequently. Don't walk away from the nuts while they are toasting. I always make that mistake and I end up burning them. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3. Blend together basil, pine nuts, and garlic cloves in a food processor. The basil already adds a zesty flavor to the sauce, but for an extra kick, blend in 2 green chillies and 1/2 tsp red chili powder. Don't worry, it doesn't make the sauce too spicy.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4. Add the Parmesan cheese, salt, and some of the olive oil; blend well. Keep adding the olive oil little by little and blending to the consistency you like. If you want a thinner sauce, add more oil. You shouldn't have to use the entire 2 cups, I used only about 1 cup.<br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">5. Save chicken and pesto sauce in separate containers and place in the refrigerator overnight.<br />
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<b>After work:</b><br />
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6. Boil the *whole grain* Penne pasta, following the directions on the box. If you haven't tried whole grain pasta, you can barely taste the difference from white-flour pasta. I used Barilla whole grain pasta. Higher in fiber, lower in carbs.<br />
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7. In a pot over the stove, mix pasta with pesto sauce, adding only a little at a time until pasta is well covered in sauce. Warm up chicken and mix in to the pasta. Serve warm and enjoy!<br />
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8. You should have plenty of pesto sauce left over. You can save it in the refrigerator for later on in the week, or keep it in the freezer for next month. I used less than half of the sauce that was made with this recipe.<br />
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</div>WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com2tag:blogger.com,1999:blog-471402924749654544.post-5920480486615489382011-04-20T22:49:00.001-04:002011-04-20T22:57:56.622-04:00Chicken Salad Sandwiches<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I grilled about 2 pounds of boneless chicken cubes on my grill pan. I just marinated it in olive oil, salt, pepper, and lemon juice before putting it on the grill pan. You can use this chicken all week to make different lunch meals. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">You can boil some pasta, top with spaghetti sauce and mix in the chicken. Or, you can make a nice big salad with baby spinach, carrots, bell peppers, cucumbers, toasted sesame seeds, pecans, craisins, and feta cheese, and toss in the chicken pieces. Yes, I go all out with my salads and I love it. Make sure you pack the grilled chicken separately so that you can warm it up before mixing it into your salad. I could eat it for dinner too, but that probably wouldn't fly with the husband.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ingredients:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 pound grilled chicken, dice into smaller pieces</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 stalks celery, chopped</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 cup mayonnaise </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tbs honey Dijon mustard (make sure there is no white whine in the ingredients)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">salt and pepper, to taste</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">slices of your favorite bread, I use honey wheat bread</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">lettuce</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1. Mix the chopped chicken, celery, honey Dijon mustard, salt, and pepper, and mayonnaise in a large bowl. Add the mayonnaise last and mix in little by little until you get the consistency of your liking.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2. Lightly toast the bread in a toaster oven. I do this to keep the bread from becoming soggy overnight and the next day before lunch. You can always slap on the chicken salad mixture on the bread in the morning, but I'm not a morning person and I like to grab all my things and run out the door.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3. Spread a generous amount of chicken salad one slice of bread. Top with lettuce, cut sandwich diagonally, and wrap tightly in aluminum foil. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4. Refrigerate over night. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">You can make a larger amount of chicken salad and save the rest to make sandwiches one or two days later. Perfect for lunches and picnics!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div>WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com1tag:blogger.com,1999:blog-471402924749654544.post-71134205288246583492011-04-18T00:39:00.002-04:002011-07-08T13:45:04.058-04:00Strawberry, Banana, and Nutella CrepesI have been obsessed with crepes ever since a friend invited me for breakfast and made strawberry and Nutella crepes. I still haven't eaten crepes as good as the crepes I ate that day.<br />
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Ingredients:<br />
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1 package strawberries, washed and cut<br />
3 bananas, sliced<br />
1 box crepe mix (I usually use the <a href="http://www.crateandbarrel.com/kitchen-and-food/breakfast-food/barefoot-contessa-french-crepe-mix/s667491">Barefoot Contessa</a> mix from Crate and Barrel, however this time I tried using a cheap mix I bought from Ross and it turned out just as good)<br />
1 jar Nutella<br />
1 can whipped cream<br />
additional ingredients called for by crepe mix (usually eggs, butter, and water)<br />
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1. Follow directions on crepe mix box. Batter should be on the thinner side, so add a little water if too thick. Mix well.<br />
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2. Brush or spray a sautee pan with vegetable oil and heat on medium.<br />
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3. Pour about 1/2 cup of batter on heated pan and swirl/spread batter around using the back of a plastic bunch bowl spoon until batter is very thin. Work your way from the center outwards, moving in swirls. Crepes shouldn't be as thick as pancakes. If you have ever made or eaten dosas before, then you know what I'm talking about. Except crepes shouldn't be crispy like dosas.<br />
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4. When the batter looks dry, flip over using a spatula. You can also tell when its ready to be flipped by peeking at the bottom of the crepe; it should be barely golden brown with maybe a few brown spots here and there.<br />
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5. Cook the other side of the crepe until barely golden as well. Crepes should be soft and may seem slightly undercooked.<br />
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6. Cover crepes in aluminum foil until you are finished making all of the batter.<br />
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7. Spread a generous amount of Nutella on the crepe. Fill with strawberries and banana slices. You may choose to top with powdered sugar and whipped cream, but they are just as delicious without. Why have the extra calories?<br />
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</div><div class="separator" style="clear: both; text-align: left;">8. Roll crepe and enjoy! Eat with a fork. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com1tag:blogger.com,1999:blog-471402924749654544.post-72090968281931674612011-04-18T00:05:00.001-04:002011-07-08T13:39:40.637-04:00Cherry Blossom CupcakesMy husband and I had our favorite couple visiting us from New York this past weekend. Us girls had been planning to see the Cherry Blossoms ever since we missed the blossom when the couple visited us last year. Unfortunately, they came a little too late this year. The hubby and I went to see them just two weeks ago when they were at their prime, but they don't last long. We still had an amazing time hanging out and spending the Sunday in D.C. and shopping in Georgetown. Saturday night we decided to make cupcakes together. We made Cherry Blossom inspired cupcakes with Yellow cake mix, white vanilla frosting, and pinkish sprinkles.<br />
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These are some pictures my husband and I took when we visited the Cherry Blossoms on April 3rd.<br />
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</div>WorkingMuslimahhttp://www.blogger.com/profile/17603414332243195451noreply@blogger.com0tag:blogger.com,1999:blog-471402924749654544.post-21429539102871212782011-04-04T23:11:00.000-04:002011-07-08T13:39:40.637-04:00Death by Chocolate<div class="separator" style="clear: both; text-align: center;"><br />
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Ingredients:<br />
<br />
1 pack brownie mix, slightly undercooked<br />
2 packs chocolate pudding mix, follow directions on box<br />
4-5 Heath bars, crumbled<br />
1 can whipped cream<br />
<br />
<br />
My nephews love to watch me cook. They drop whatever they are playing with and come running to watch what I'm doing and beg to help me. Two of my nephews were over and they were fighting with each other. I decided to put them to work and had the older one make the brownie mix and had the little one mix the pudding, even though he kept sticking his finger in it and tasting.<br />
<br />
1. Crumble half the brownies into small pieces and evenly spread in the bottom of a deep serving dish.<br />
2. Spread a layer of chocolate pudding over the brownie crumbs, only using half of the pudding.<br />
3. Spread a layer of crumbled heath bar, only using half the amount you have.<br />
4. Repeat, spreading the remaining of brownie, chocolate pudding, and heath bar.<br />
5. If you are pretty sure your dessert is going to be finished by the end of the night, spread a layer of whipped cream before the last layer of crumbled heath bar. I didn't apply the whipped cream because I knew I would be eating this over a period of 2-3 days, and the whipped cream would melt and make the dessert watery. Serve whipped cream on the side.<br />
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