A Mango Treat to Break the Fast

Recipes for Ramadan: A Mango Treat to Break the Fast

 

Mangoes are divine any time of year, but this month they are used in a special dish for Ramadan. Do you celebrate Ramadan with any specific treats or traditions? We caught up with Pakistani food blogger Shayma for some ideas on breaking the fast.

 

"Ramadan" refers to the ninth month in the Islamic year, and it is the holiest month on the Islamic calendar. The holiday of Ramadan is observed by fasting (no foods or beverages) during the daylight hours and then, after sunset, breaking the fast with a celebratory meal. It is a month to think of those less fortunate, to feel closer to God, and to break fast with loved ones.

This month of prayer and restraint follows the lunar calendar, so the official dates for the start and finish of this holy month vary from year to year. In 2010, the holiday began August 11th and ends around September 10th. As the month comes to a close, I got to thinking about all that daytime fasting and wondered what one does eat during the special evening meal.

I asked Shayma, of The Spice Spoon, to fill in some of the food details. Shayma is originally from Pakistan and lived there for many years, as well as in countries such as Nigeria and Italy; she now calls Toronto, Canada home. Shayma spoke to me of her family's traditions when celebrating Ramadan.

A typical day during Ramadan is: wake up before dawn and have a hearty meal — a paratha (a grilled flat bread, toasted with oils), a piece of fruit, milk, dates and a fried egg. The family shares this morning meal and sets out on their typical day. They refrain from eating or drinking all day. Then, to break the fast, the family (and friends too) gathers together.

They begin their evening meal with a date and maybe some date juice. It is said that the Prophet Muhammad ate dates, so the sweet fruits have a religious symbolism as well as a practical purpose — a quick sugar fix after fasting all day. After about an hour or two, a celebratory meal is shared — a rice dish, meat, bread, curry, vegetable, lassi (yogurt drink) and fruit are all served, accompanied by '"forbidden foods." These forbidden bites are typical street foods of India and Pakistan: jalebi (very sweet fried cookies), samosas, and assorted sweets.

For Shayma and many other Muslims, a wonderful aspect of the holy month is the time shared with loved ones, especially over a delicious meal where the chefs of the family pull out all the stops. Many foods are created just for Ramadan and aren't usually served any other time of year, so it is a truly special feast. This connection between certain dishes and holidays so reminded me of Thanksgiving in the US, a feast I cannot imagine without my Dad's pumpkin chiffon pie, a dessert he creates every year without fail, but only that one day per year. The family, the specific dishes, the feeling of togetherness and thanks — holidays are sentimental, no matter your location, culture or religion.

When I asked Shayma about her favorite Ramadan memory, she wistfully spoke of a year in Pakistan where the month coincided with the hot summer mango season. One evening when the family broke fast together, Shayma's grandmother presented a dish of fresh mangoes, served with malaai (a type of clotted cream) and a sweet lassi to wash down the golden dessert. I cannot think of a more celebratory treat to start out a family feast.

So no matter who you are and what you are celebrating, consider these tasty treats, inspired by the flavors of Ramadan.

 

Sweet Lassi
serves 2

This cooling yogurt drink is perfect with rich and spicy curries, and the natural enzymes in the yogurt are just the thing to temper spice, both in the taste buds and in the belly, for happy digestion.
1 cup yogurt, ideally full-fat Greek yogurt
1 cup water
A few ice cubes
3 teaspoons sugar
Pinch of salt
Blend all the ingredients until frothy. Serve immediately.

Mango Dessert
serves 4
2 ripe mangoes, peeled and diced into medium-sized chunks
1 dollop quick clotted cream (recipe below)
2 tablespoons pistachios, crushed
Divide the mango chunks into four glasses, top with one dollop of quick clotted cream; scatter a few crushed pistachios on top, for garnish. Place glasses into the fridge for one hour, to let the flavors meld.

Quick and Easy Clotted Cream
In Pakistan, a version of this thick clotted cream is called malaai. In England it's known as Devonshire cream. Whatever you call it, it's rich and delicious — perfect for scones, atop pancakes, or served with fruit.
4 ounces mascarpone cream
1/2 cup heavy whipping cream
2 tablespoons sugar
Pinch of salt

In a medium bowl, beat all ingredients with a mixer until evenly incorporated and small peaks form. Chill in the fridge for about an hour before dividing into mango glasses.
Keep extra for amazing hot chocolate topping or to serve with fruit or even oatmeal.


Via: TheKitChn

4-Ingredient Banana Oat Bars

Bananas are an amazing fruit. All by themselves they can turn into creamy, delicious ice cream, and eaten alone they are a satisfying snack. But they also do wonders in baked goods: Bananas take the place of sugar, eggs and fat in these wondrously chewy, yummy snack bars.

These bars have no added sugar, you can whip them up in just a few minutes, and they'll take care of breakfast, after-school snacks, and dessert. Amazing? You bet.

These bars come from my brilliant friend Ginger, who got the recipe from her friend, and she can now make these literally in her sleep. Her little boys love them, and they satisfy a mild craving for sweets with simple fruit and oats.

• See Ginger's recipe: Banana-Oatmeal Bars at Friesen Cold. She adds flax seeds, too, which are a nice twist.

• Ginger and her husband are also the creators of MealBaby, a great site for sharing meal sign-ups and registries - check it out! MealBaby

I added a few more things to Ginger's original four-ingredient recipe. I felt they needed a pinch of salt, and some vanilla, and I dusted a sprinkle of nutmeg on top before baking.
These optional ingredients all add a little extra dimension, but the essential recipe is still really just four ingredients:

Bananas, oats, dates, and chopped nuts. (I mean, you could argue that it's just three: I think you could leave the nuts out without a problem.) The bananas hold everything together, and the dates give a little chewy sweetness. The sweetness is understated in these bars; there is just enough to satisfy a mid-afternoon craving.

As you can see these are vegan, and if you use gluten-free oats, they're totally gluten-free, too. They're quite adaptable; if you want a little more sweetness you could add a handful of chocolate chips or cinnamon chips. You could add shredded coconut, too, or raisins.

They last beautifully and hold together in chewy, satisfying bars. Just right for munching on the go in the mornings, or as a high-energy snack before a run.
Bananas, for the win, once again!

4-Ingredient Banana Oat Bars (With Options!)

 
Makes one 9x9-inch pan. Adapted from Ginger at Friesen Cold.

2 large, very ripe bananas
1 teaspoon vanilla (optional)
2 cups rolled oats
1/2 teaspoon salt (optional)
1/4 cup pitted, chopped dried dates
1/4 cup chopped nuts — such as walnuts, hazelnuts or pecans

Grated nutmeg or cinnamon (optional)

Heat the oven to 350°F and lightly grease a 9x9-inch square baking dish with olive oil or butter.

Peel the bananas and mash their flesh in a medium mixing bowl. Mash very thoroughly until no large chunks remain; the bananas should be essentially liquid. (You will have between 1 cup and 1 1/4 cup.) Stir in the vanilla, if using. Add the oats and stir them in. Stir in the salt, dates, and nuts.

Pat the thick mixture evenly into the baking pan. If desired, sprinkle the top lightly with nutmeg or cinnamon. Bake for 30 minutes or unti the edges just begin to crisp up.

Place the baking pan on a rack to cool. When the pan is mostly cool, cut into bars and enjoy with a glass of milk or tea. 

 Via: TheKitchn

3-Egg Omelet with Quinoa, Sun-Dried Tomatoes, Spinach, and Goat Cheese

I have recently become infatuated with quinoa for breakfast. Quinoa porridge, quinoa muffins, and my newest obsession, quinoa stuffed inside omelets along with rich sun-dried tomatoes and tender bites of wilted spinach. This bad boy is so tasty, it's easy to forget it's good for you.

I keep one old and battered 10" nonstick skillet from my post-college days for the sole purpose of making omelets. I've tried to make them in my stainless steel pan, but that requires copious amounts of butter to keep the eggs from sticking. While an excuse to use more butter isn't necessarily a bad thing in my book, a nonstick skillet really makes the whole job infinitely easier.

If you don't have a nonstick skillet, second best is a well-seasoned cast-iron skillet. You can also make omelets in a larger pan or a flat griddle, but your omelets will be flatter and less perfectly round.

While this is billed as a breakfast recipe, I confess to eating it for dinner more than once. If you don't eat the entire omelet, the cold leftovers make an awesome open-faced sandwich for lunch the next day.

3-Egg Omelet with Quinoa, Sun-Dried Tomatoes, Spinach, and Goat Cheese

 
Serves 2 Note: This recipe is easily doubled or tripled for as many guests as you are serving. The filling can also be made ahead and reheated before preparing the omelets.
6 large eggs (3 eggs per person)
1/2 onion, sliced thinly
1/4 cup sun-dried tomatoes, sliced thinly
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
6 ounces (roughly three big handfuls) fresh baby spinach
1/2 cup cooked quinoa
1/4 cup goat cheese
salt and pepper

Whisk the eggs together in a small bowl and set aside.
Warm a teaspoon of olive oil in a skillet over medium-high heat. Cook the onions with a pinch of salt until they turn soft and start to turn golden, about five minutes. Add the sun-dried tomatoes, garlic, and red pepper flakes, and continue stirring until fragrant, 30 seconds. Stir in the spinach a handful at a time. Cook until the spinach is wilted. Taste the filling and add salt and pepper as needed. Transfer the filling to a bowl.

Melt a teaspoon of butter in a 8"-10" nonstick skillet over medium-high heat. Whisk the eggs again until they are very frothy. This will help give you soft, fluffy omelets. Pour half of the eggs into the pan. When the bottom has set, use a rubber spatula to lift the edges and allow the liquid eggs on top of the omelet to flow underneath. Continue cooking until the top is as set as you like them and the bottom is golden-brown.
Add 1/2 cup of the filling to the side of the omelet opposite the handle. (This makes it easier to transfer the omelet to the serving plate later.) Layer 1/4 cup quinoa on of the filling and dot the top with crumbles of goat cheese.

Fold the omelet onto to the filling and slide the finished omelet onto a dinner plate. Make the second omelet with the remaining eggs and filling.

Leftover filling will keep refrigerated for up to a one week. Reheat before making omelets.

 

Via:TheKitchn

Make-Ahead Brunch Recipe: "Ham & Cheese" Breakfast Casserole

We're heading into the fall holiday season, which means that brunch casseroles are about to enjoy their heyday. So we decided to revisit one of our most popular recipes ever — a recipe published several years ago for a breakfast bake with bread, pancetta, Gruyere, and eggs. I'm afraid that I'll sound horribly hyperbolic if I talk about this recipe too long. It's rich, eggy, and unbelievably, incredibly delicious. This is one to memorize, folks, and to pull out for in-laws and overnight guests. It may just be the very best brunch casserole we've ever made.


We ate a lot of breakfast casseroles growing up. Any time there was a crowd to be fed before noon, this baked dish of egg, sausage, cheese, and day-old bread would appear. And yet, as adults, we've discovered that the classic breakfast casserole is a relative mystery to many of our friends.

The appeal is this: you throw everything in the dish the night before, allow the bread to soak up the egg-and-milk mixture overnight, and bake it in the morning. Breakfast casserole is perfect for a brunch party, since you don't have to stand at the stove making individual omelettes or batches of pancakes. And it beats waiting outside in the cold at a crowded restaurant.

This recipe is an updated version of the gooey, sausage-and-cheddar casseroles of our youth, and it was inspired by a fancy ham and cheese sandwich. We used pancetta and Gruyère (although you could try an even more sophisticated cheese, with challah bread and caramelized onions for a touch of sweetness. Then we added nutmeg and thyme to brighten things up.

The best part about this make-ahead casserole: you got to sleep in (and even crawl back to bed while it bakes in the oven).

Tester's Notes
When I revisited this casserole I did so with great anticipation. It's always received rave reviews and I was hungry to try it. I wasn't disappointed (and neither was my husband, who fell upon it the next morning with a glint of this-is-too-good-to-be-true delight in his eye). This dish is outrageously good, with tender, eggy bread and savory cheese in every bite.

I've made a lot of breakfast casseroles, but this is the first one to be layered in such a distinct way. Usually I jumble the bread, meat, and cheese all up together. This one is baked in layers, like a strata, with the bread on the bottom, then the pancetta, cheese, and herbs. This makes for a beautiful presentation and a very tasty dish; I liked how the layers looked as they were spooned out.

A couple notes: While the make-ahead aspect of this dish is very convenient, you don't have to make it ahead. You can also throw it together and bake it immediately.

Also, I did find that it needed a little more time to bake, especially since I used a deeper oven-safe bowl to bake it in. So that is reflected in changes to the instructions below. - Faith

 

"Ham and Cheese" Breakfast Casserole

Serves 4 to 6 4 cups (loosely packed) day-old challah or other egg-enriched bread, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
1 medium onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 pound pancetta (thickly sliced), diced
6 eggs
1 1/2 cups whole milk
1/2 teaspoon dry mustard
1/4 teaspoon freshly grated nutmeg
2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper
1 cup grated Gruyère cheese, from about 4 ounces

Grease an 8-inch square baking dish (or another 1 1/2 quart to 2-quart baking dish) and spread the cubed challah in the bottom.

Heat 1 tablespoon of the olive oil in a skillet over medium to low heat. Add the onions, salt, and sugar. Sauté until they are lightly caramelized (a medium golden brown color), about 15 minutes.

Meanwhile, in another heavy skillet, heat the other tablespoon of olive oil over medium heat and sauté the pancetta until the fat is almost all rendered and it begins to get crisp, about 8 to 10 minutes. Set on a paper towel to drain.

Whisk together the eggs, milk, dry mustard, nutmeg, and thyme. Season with about 1/4 teaspoon of salt and a generous quantity of black pepper.

Spread the pancetta over the bread cubes, then layer the onions on top. Sprinkle grated Gruyère on next, and then pour the egg mixture over the entire thing.

Press down on the top gently, so that all of the bread cubes get soaked a bit with the egg mixture. Cover and refrigerate overnight.

In the morning, preheat the oven to 350°F and take the casserole out of the fridge while the oven is preheating. Bake, uncovered, for 35 to 50 minutes, or until the edges are bubbling and the top begins to brown. The baking time will be greatly dependent on the depth of dish you use. Check the interior with a knife; if it comes out clean the bread custard is baked through. (Cover with foil near the end of cooking if the top is already browned.)

Serve with a green salad, some asparagus, or just a tall Bloody Mary. 

Via: Thekitchn.com