My Halal Kitchen Has a New Address!

An important note to all My Halal Kitchen readers: this site has been officially moved to a new domain, http://www.myhalalkitchen.com. Please visit there to see what’s cooking in, well…my halal kitchen! I’ve been off for a while, but insha’allah soon there will be more great ideas for recipes and kitchen projects I have in mind.

Also, if you read the Everyday Halal Living blog, that site has also been officially moved to a new domain, http://www.everydayhalalliving.com.

Thanks for all your visits, comments and feedback. Please, keep them coming!!
Asalaamu’alaikum

Published in: on March 20, 2009 at 8:32 am  Comments (2)  

Healthy, Inexpensive Breakfast Served Up in No Time

This site has been officially moved to a new domain, http://www.myhalalkitchen.com. Please visit there to see what’s cooking!

I made the mistake of not preparing this breakfast the night before. If I had, I am guessing this morning instead of taking 40 minutes to set the table and serve the food, it might have taken me not more than 10 minutes to do.

This breakfast is so healthy and so simple to make, not to mention inexpensive. Instead of sugary and expensive cereals, breakfast bars and muffins, I opted for more protein and healthy dairy, fruit and herbal tea this morning.

On the menu:
Cheese and Olive Plate: Feta, smoked mozzarella, sour cream and cream cheese- each sprinkled with dried parsley flakes and olive oil; mixed olives in the middle

Hard Boiled Eggs: Thinly sliced, these were great with the bread and cheeses.

Artisanal Wheat Bread: If you don’t have time to bake your own, buy from a grocery store, bakery or farmer’s market. Be sure to buy only whole grain bread for optimal health benefits.

Plain Yogurt: Goes great on your bread and with the eggs. You could also mix some fruit in it to reduce some of the sour taste of plain yogurt.

Fruit Plate: Today I arranged dates, oranges and sliced bananas because that’s what I had on hand. Serve whatever is fresh and seasonal.

Blueberry Flavored Herbal Tea: This Bigelow tea was absolutely delicious. I love all flavors of herbal teas and coffees in the morning, so long as it’s nice and hot and goes along with the meal. Just makes the morning a bit easier… (http://www.bigelowtea.com/)

What are your ideas for a quick, healthy and inexpensive breakfast?

Copyright 2008-2009 My Halal Kitchen

Copyright 2008-2009 My Halal Kitchen

Copyright 2008-2009 My Halal Kitchen

Copyright 2008-2009 My Halal Kitchen

Copyright 2008-2009 My Halal Kitchen

Copyright 2008-2009 My Halal Kitchen

Grapefruit and Curried Shrimp Saute

This site has been officially moved to a new domain, http://www.myhalalkitchen.com. Please visit there to see what’s cooking!

I wouldn’t normally make this type of recipe out of the blue or just for having both grapefruit and shrimp somewhere in the kitchen. I made this recipe because a fellow website editor was asking for recipe writers, cooks and cookbook authors to come up with a recipe where ‘grapefruit is the main feature’.

This is my own version of a recipe for Grapefruit Shrimp Curry I saw in an old cookbook from Florida that’s been on my shelf for years. If you would like the information for the original recipe and cookbook, please see the information at the end of this post.

I made this recently, and I can tell you, it is wonderful! It tasted like a restaurant-made dish from a Thai restaurant. It was very filling, but not too heavy.

I served it on a bed of rice. You might also want to add a small bowl of fishy or vegetable soup afterwards.

Step 1: Make the Roux

Copyright 2009 My Halal Kitchen

Copyright 2009 My Halal Kitchen

Step 2: Add the Coconut Milk

Copyright 2009 My Halal Kitchen

Copyright 2009 My Halal Kitchen

3. Properly Blend the Sauce

Copyright 2009 My Halal Kitchen

Copyright 2009 My Halal Kitchen

4. Add the Shrimp

Copyright 2009 My Halal Kitchen

Copyright 2009 My Halal Kitchen

5. Add the Grapefruit

Copyright 2009 My Halal Kitchen

Copyright 2009 My Halal Kitchen

6. Blend Till Shrimp Turns Pink

Copyright 2009 My Halal Kitchen

Copyright 2009 My Halal Kitchen

7. Voila! Grapefruit and Shrimp Curry Saute

Copyright 2009 My Halal Kitchen

Copyright 2009 My Halal Kitchen

Grapefruit and Curried Shrimp Sauté

    Ingredients

4 TB. butter
3 cloves garlic, smashed
pinch of saffron

1 small yellow onion, finely chopped (about ½ cup)

5 TB flour
2 tsp. salt
½ TB. curry powder (1 TB. if you like really spicy!)

2 cups coconut milk
½ cup freshly-squeezed grapefruit juice (about ½ grapefruit)

2 pounds fresh shrimp, peeled, deveined and cleaned
1 cup grapefruit meat (skin removed), quartered and cut in half

4 Tb.(or more, to taste) fresh cilantro, roughly chopped

    Method of Preparation

*Note: Prepare all ingredients ahead of time and organize them well. Once you begin this recipe, the steps go fast and you will not have time to leave the stove lest you burn the butter, dry out the roux or curdle the sauce.

1. In a small saucepan, melt the butter on low with the garlic and saffron, approx. 5 min. Do not burn. There is no need to stir.
2. Once the butter mixture is done, pour into a separate large sauté pan. Add onions. Over medium-high heat, sauté the onions but do not brown them, approx. 5-7 minutes.
3. With a wooden spoon, blend in the flour to make a rough paste, or roux. Add the salt and curry powder and blend. Keep blending to avoid burning the roux, until all ingredients are well mixed.
4. Turn heat to medium-low. Add coconut milk and blend until the roux is completely free of any lumps. Add grapefruit juice and keep stirring to smooth out the mixture and avoid curdling of the coconut milk. Cook until thick, approx. 3-5 minutes.
5. Add shrimp and stir, until you see that some have begun to turn pink. Next, add the grapefruit sections and continue stirring the mixture to avoid anything from sticking to the bottom of the pan. Turn heat to low, if necessary. Be sure that shrimp is cooking well by turning pink and becoming a bit smaller than when raw. This may be a bit difficult to see through the pinkish color of the sauce, but keep turning the shrimp in the pan to look for this color. Cook in this manner for approximately 10 minutes.
6. Serve on a bed of white sticky or jasmine rice and top with roughly-chopped cilantro.

Serves 4-6, depending on the appetites!

The original recipe was for Grapefruit Shrimp Curry, found in Maurices Tropical Fruit Cookbook, by Maurice de Verteuil. Great Outdoors Publishing Compnay. 4747 28th Street North. St. Petersburg, FL 33714. p. 30

Ingredients:
5 TB. butter
1 small onion, finely chopped
5 TB. flour
2 tsp. seasoned salt
1 tsp. curry powder
1 chicken bouillon cube
2 1/2 cups milk
1/2 cup grapefruit juice
2 pounds cooked shrimp, peeled
1 cup grapefruit sections, cut in half or bite size

Method of Preparation:

1. Saute onions in butter. Do not brown.
2. Blend in flour to make a roux. Add seasonings and bouillon cube. Blend.
3. Add liquids. At this point, you must stir constantly to avoid curdling. Cook until thick.
4. Add shrimp adn grapefruit sections and heat through over low heat. Serve on a bed of rice.

Published in: on January 12, 2009 at 10:54 pm  Comments (2)  

My Halal Kitchen Website Coming Soon!

Published in: on December 17, 2008 at 11:26 pm  Leave a Comment  
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