Guacamole in 1 Step

O Guac, Guac, what should I say about thee that hasn't been said before? Guacamole is a nutritious dip and a topping. And, for those of us who live in California we are lucky to have the local avocados in abundance. But, before the avocado becomes extinct because of the drought (fear-mongering, anyone?) give this quick recipe a try, and you would never go back to having store bought guac. I use this guacamole for mahi-mahi tacos, portobello burgers, and any other sandwich, or wrap I can get my hands on.

Portobello Mushroom Burgers in 6 Steps

As a former vegetarian, I have a strong fondness for mushrooms. They are extremely delicious, and have a beautiful texture. Portobello mushrooms are considered the steaks of the vegetarian world. These burgers are a good alternative to beef or chicken burgers. They are very easy and quick to cook at home. 

Mahi-Mahi Tacos in 10 Steps

Mahi-Mahi is such a delicate and delicious fish that you do not want to overpower it with strong flavors. These tacos are very quick and easy to make, and in the words of my toddler they taste "extremely delicious". Without further adieu let's get started. 

Chicken Puff Pastry Braid in 10 Steps

When life gives you this delicious chicken qeema, you must use it as a filling to make chicken puff pastry braid. Fewer things are as universal as puff pastry. It could be both savory and sweet. The world owes a lot to the French geniuses who came up with it. Give this impressive looking and delicious recipe a try. 

Qeema in 12 Steps

I remember reading somewhere that Qeema is the official food of Pakistan. It is such a quick and easy way to have protein. Children also love it for its simplicity. I use both fresh tomatoes, and yogurt to make sure that the chicken does not dry out; and what you end up with is a very moist and savory weeknight meal. 

Tiramisu in 11 Steps

Tiramisu, which means "lift me up" in Italian, is the most literal pick me up dessert you can eat after a long day of fasting. It is such a decadent, cooling and comforting dessert. The recipe I am sharing with you is alcohol free, and does not have raw eggs. Instead, I make a beautiful custard over a double boiler, and whisk in mascarpone cheese once the custard has cooled down. The addition of fresh cream makes the dessert very comforting in a hot summer day. This recipe takes less than one hour to prepare. But, you must let the tiramisu sit in the refrigerator overnight, to give it that ice cream quality.

Banana Bread in 12 Steps

I love reading the New York Times. So yesterday, on the first day of Ramadan, I was ecstatic to see that the Times had posted a collection of Ramadan recipes on their homepage. They even wrote a beautiful ode to dates,  "a unifying staple" for muslims all around the world, during the month of Ramadan. But, I found their collection of Ramadan recipes, rather offensive and stereotypical. Most of the recipes are of Middle Eastern origin. So just like not all Muslims are Arabs, not all Muslims eat/cook Middle Eastern food for suhoor (pre-dawn meal), and iftar (sundown meal). As a product of South Asian diaspora growing up in Canada, I loved my South Asian food as much as the delicacies of the mainstream culture. 

So here is a recipe of  banana bread I like to eat for Suhoor. It's filling, moist and extremely delicious. I use three large bananas to make sure that the bread stays true to its namesake. Since, bananas are naturally sweet, I put a quarter cup of sugar. This way the bread is not overtly sweet. After eating a slice of this bread you are not left with sugary heaviness, but banana goodness. Give this quick recipe a try. And, prove the well-intentioned folks of the New York Times wrong. Muslims eat all sorts of food. Please do not pigeonhole our palette. It's all for a serious cause, you guys :).

Meatloaf in 12 Steps

As a Canadian expat, living in these United States of America, nothing makes me feel all American than preparing this delicious and flavorful meatloaf. The fuji apples in this recipe keep the chicken moist. The layering of carrots, parsley and boiled eggs, add an aesthetic appeal to this meatloaf, and set it apart from the average monochromatic meatloaf. 

I am very wary of consuming preservatives, artificial flavors, and colors. But, nothing gets my goat more than high-fructose corn syrup. And, the sad thing is that it is everywhere, from cereal, to sodas, to breads, to ketchup. So if you can, please use a ketchup that does not contain high-fructose corn syrup, as it has the same addictive properties as nicotine. But, I digress. Give this recipe a try, and please share your feedback. 

Salmon & Roasted Tomatoes in 7 Steps

This beautiful piece of salmon, cooked with cherry and grape tomatoes, is my take on Melissa Clark's very quick and easy salmon recipe. I decided to add tomatoes, because they not only bring beautiful vibrancy to the dish, but the acidity of tomatoes really balances out the richness of salmon. This recipe takes 30 minutes to cook, and allows you to have a restaurant quality meal on a weeknight. 

Black Lentil Soup in 12 Steps

I like to cook a lot of lentils at home. They are nutritious, high in fiber and protein. Plus, tasting a bowl of beautifully cooked lentils is like receiving a warm hug. Haha, look at me, I just brought proverbial cheesiness to the lentils.

Black lentils require a slightly longer cooking time, compared to the red lentils. But, you can speed up the cooking process by soaking the lentils overnight. You can also choose to cook the lentils in the slow cooker or pressure cooker. I prepared this recipe on the stove, in a regular pot. Another little pointer, when I  am making lentil soups, I usually use a wooden spoon which has a hole in the middle. I believe, the hole helps in whipping the soup, while you are stirring it, allowing for creamier texture.

Stir-Fried Ramen Noodles in 8 Steps

Ramen noodles have a bad-rep, thanks to the mass-produced, readily-available, MSG-laden, carcinogen containing, microwavable instant noodles. But, in addition, to being a major source of sustenance for students living in dorm rooms, ramen noodles are usually served in healthy delicious soups, in Japan. When we went to Japan last year we saw them everywhere. Since we keep halal, we were lucky enough to find a vegetarian ramen restaurant, called T's TanTan, inside the labyrinth that is the Tokyo Station. Ramen noodles have a beautiful texture. Here is a recipe of ramen noodles with stir-fried vegetables. Give this quick recipe a try, and you will never go back to eating instant noodles. 

Chicken Pilaf in 11 Steps

You say pilaf. I say pulao. 

Pilaf. Pulao.

Pilaf or Pulao, is a Middle-Eastern/South Asian rice dish, in which rice is cooked in chicken or beef broth. Chicken pilaf/pulao is a weekly staple in my house. My toddler loves it. The rice is flavorful and aromatic. Plus, it takes only 45 minutes to prepare and cook the rice. The rice gets its flavor from the broth, that is why I use a lot of whole spices to season the broth. 

Tropical Fudge Squares in 13 Steps

Gluten-free and sugar-free desserts do not always have to be boring. They can be exotic like this recipe I created, all because I had four red mangos that nobody wanted to eat. The combination of mangos and coconut reminds me of a tropical vacation. Almond meal in the recipe acts as a binding agent. Instead of baking the dessert in the oven, I chose to prepare it on the stove, to cook down the milk to achieve the 'fudgey' texture. If you are looking for some guilt-free indulgence, or simply longing for a beach holiday, give this recipe a try.

Roasted Chicken in 7 Steps

I have a confession to make (*Insert drumroll please*), I do not like chicken. I know...I know, I just lost any foodie creditability I had. But, my husband and toddler love this beloved protein. So, I am always striving to introduce flavor to this otherwise boring/rather ubiquitous bird. In this recipe, I achieve that with the use of sumac, among other things. As I have mentioned here, sumac is a Middle Eastern spice, which I feel should be a staple in your pantry. It introduces a very subtle lemony-floral flavor to any dish, especially chicken. You can roast the chicken in the oven or on the grill. The result will always be a delicious juicy piece of meat.

Chickpea Pasta in 8 Steps

The inspiration behind some of the food I cook, comes from what I have in the pantry, and refrigerator. I was craving a saucy-tomatoey pasta, so I decided to make use of the frozen chickpeas that I had, and came up with this Moroccan-inspired pasta. The starting point, in terms of spices, came from the delicious combination of chickpeas and cumin. I love mushrooms, oregano, and chili flakes in my pasta so decided to include them in this very delicious and quick recipe. Please do give it a try, and let me know what you think.

Roti Bread in 10 Steps

Roti bread is a staple in South Asian cuisine which goes with almost everything, including this yummy red lentil soup. I make the dough in my bread machine, but you can also knead it with hands. When the roti is cooking on the stove you will have to turn it twice to ensure that it cooks evenly.

Food Chronicles

One of the earliest memories I have of my grandmother is of her using the mortar and pestle to grind the meat for Shami Kebab (meat patties). Food is such an essential part of our lives. It is more than just about sustenance, it is about creating memories, stories, it is part of our heritage.

It is also about different cultures coming together. My husband and I usually plan our vacations based on our food proclivities. In this blog, I plan to record the recipes I cook at home. I will try my best to provide the exact amount of ingredients, which for me is the biggest challenge, as I feel we really cook from our senses.

I hope you will join in, dear reader, and give me your valued feedback.