The Islamic Bulletin Volume XX No. 26 P Page 24 COOK’S CORNER Assalamu Alaikum Readers, Before we head onto the Cook’s Corner, I have to relate my thoughts that many of us, myself included, find when trying to balance many duties in Ramadan. Time, Time, Time! Many of us try to incorporate school, work, children’s activities, time to create meals for our families, and rewards for our worship. Creating a meal is the most time consuming of all tasks. In the previous Ramadan’s, I confess that I spent a large portion of the day preparing our evening meal. Efficiency & productivity in the kitchen is a skill that can always be improved upon. During Ramadan, however, it’s more important than ever to maintain these qualities in order to spend less time in the kitchen and more time taking advantage of the opportunities for ibadat(worship) and good deeds. After fasting an entire day, everyone wants a little something special to eat. This left me little time to focus on the more important things during this blessed month of Ramadan, such as extra salat, reading of the Quran, or time for supplication. Ramadan only comes once a year. We do not know if we will live to experience another Ramadan the next year. So, for this Ramadan I aim to do something different. Ramadan should not be about creating complicated, time-consuming and elaborate meals and dishes. It should be about concentrating our time and energy into what counts most! In this edition of the Islamic Bulletin, I searched for recipes which would feed my family and yet would not create a time nuisance. Thus, I decided to come up with 4 recipes that could be completed in 1 hour. That’s right, one hour! No stress or large amount of effort on my part. I hope you and your family enjoy them as much as we have. The first recipe is a delicious cauliflower soup that tastes like it has been simmering on the stove for hours. It’s easy to make and tastes absolutely delicious. Pair it off with some yummy bread at iftar time. The second recipe is a flaky, crusty white fish fillet that bakes in almost no time at all. While the fish is baking, you can toss together a yummy spinach salad that is tangy with a hint of sweetness. To round off this delicious meal is a delicious Moroccan mint tea. Soothing and refreshing, it is a perfect way to end the meal. All of these dishes can be completed in just 1 hour. Last but not least, pray to Allah (swt) to put blessings in all that you do. Your own efforts to plan and do things more efficiently will result in a more efficient kitchen during Ramadan, insha’allah. Enjoy! Cauliflower soup 1 onion, chopped 1 whole cauliflower, cut into pieces 2 carrots, chopped Salt and pepper to taste Place onion, carrots, and cauliflower into a large pot. Add water until all vegetables are covered. Add salt and pepper to taste. Place soup on medium heat until vegetables are tender. Add soup to a blender and mix until all vegetables are pureed. Pour into bowls and enjoy. (Serve with warm bread) Fish 6 pieces white fish fillet, deboned, skin removed 1 cup white flour 1 cup milk 1 cup breadcrumbs Salt and pepper to taste ½ teaspoon garlic powder ½ teaspoon paprika 1 teaspoon Italian seasoning Grease a baking sheet with corn oil and preheat oven to 375 F Place flour, milk, and bread crumbs into 3 separate bowls. In the bread crumb bowl, add the salt, pepper, garlic, paprika, and Italian seasoning Drench each fillet in flour, then milk, and finally in the seasoned breadcrumbs. Repeat until all fish fillets are coated Place fish fillets in oven and cook for 25 to 30 minutes or until fish is flaky. Spinach Salad 3 tablespoons butter 1/2 cup pine nuts 5 cups spinach, torn into small pieces 1/2 cup dried cranberries 1 tablespoon poppy seeds 1/2 cup white sugar 1/4 teaspoon paprika 1/4 cup white vinegar 1/4 cup cider vinegar 1/2 cup vegetable oil 1. In a medium saucepan, melt butter over medium heat. Add pine nuts to butter and stir until lightly toasted. Remove from heat, and let cool. 2. In a large bowl, combine the spinach with the toasted pine nuts and cranberries. 3. In a medium bowl, whisk together the poppy seeds, sugar, paprika, white vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving. Moroccan Mint Tea 15 fresh mint leaves 4 to 5 tablespoons granulated sugar 5 bags black tea (5 serving loose tea) Water Boil 5 cups of water in a saucepan. While the water is boiling, put the mint and sugar. Using a large spoon, crush mint and sugar together. Add tea. Add boiling water, stir and allow tea to sit until desired strength.
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