Chicken with raisins and onion

1 chicken cut into quarters

1 lemon cut in half

Salt

Squeeze lemon onto chicken then sprinkle with salt let sit 30 minutes in fridge .

Rinse chicken before adding to the pot .

Spices used:

1 teaspoon Ginger

1 1/2 teaspoons turmeric

1/2 teaspoon cinnamon

1/2 teaspoon salt or to taste

1/2 teaspoon pepper or to taste

Garlic cloves leave skin on them

Olive oil 3 teaspoons

1 cup raisins

3 Onions sliced

Rinse chicken off with water add to pot with oil and spices sauté 5 minutes then add 3 cups of water and simmer until chicken is almost done add 1 cup raisins and cook 5 minutes then add 3 onions sliced cook 10 minutes.

Can add carrots or sweet potato when adding raisins.

Serve with bread or over rice .

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Oatmeal Chocolate Cookies For Breastfeeding Mom’s

3 cups old-fashioned rolled oats

1 1/2 cups unbleached organic all-purpose flour

5 tablespoons brewers yeast or nutritional yeast , I personally use nutritional yeast

3 tablespoons ground flaxseed

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

12 tablespoons organic unsalted butter

4 tablespoons unrefined organic virgin coconut oil

1 1/2 cups organic cane sugar

1 large egg + 1 large egg yolk

2 teaspoons vanilla extract

1 1/2 cups dark chocolate chips/chunks, I like ghirardelli

feel free to add: unsweetened flaked coconut chopped almonds, 1 to 2 tablespoons of almond butter

Preheat the oven the 350 degrees F.

In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.

In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy. Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating on low speed until just combined and mixed. Stir in the chocolate chips with a spatula until they are evenly dispersed.

Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.

Tips For Flying 

As Salam Alikum Readers

I am writing about flying in a airplane and here are some tips I’ve picked up along the way.

  1. Always pack a change of clothes in your carry on , this is especially important if your flying with children, 
  2. Gate check the stroller, wear baby / toddler in ergo carrier, if to big to wear then invest in a harness backpack we have one that looks like a monkey it will save you a lot of time and worry if you don’t have to chase a wondering toddler through the airport.
  3. If packing yogurts get the tube kind and freeze before hand and store in a lunch bag for keeping foods cold I did this and it was still frozen when I got to where I was going after 18 hours.
  4. Baby wipes for easy clean up, I use them to wipe down the seat armrests and tray
  5. Bring a pillow and blanket with you
  6. Pack a portable charger and have it fully charged for your phone or iPad 
  7. Snacks and empty bottle for water
  8. Extra pair of socks and underwear 
  9. Extra hijab 
  10. Travel in comfortable clothes 
  11. Have all your important information in one place ( I have a bag I pack my passport and flight information in with a list of emergency contacts )
  12. Something to read or do during layovers and on the flight, or headphones to watch movies if plane has them.

Know that when flying with your baby small children that you’re allowed to take them food and breastmilk, formula just tell tsa that it’s your babies food.

Easy Sugar Free Muffins

1 cup rolled old fashioned oatmeal run through a food processor until flour consistency

1/2 cups flaxseed meal basically run through food processor until flour consistency

1/2 cup nutritional yeast

1 1/4 cups flour can use white or whole wheat

1/4 teaspoon salt

3 teaspoons baking powder

1 teaspoon baking soda

Mix dry ingredients well

Can store dry in airtight container until your ready to use I make up several batches of dry and keep in quart jars until I want to make muffins.

Wet mixture

1 cup applesauce

1 cup peanut butter * note can use other types of butters or yogurt or applesauce or pumpkin purée just keep the liquid ratio the same

3 eggs combine wet ingredients well then add in dry ingredients

1 cup of mini chocolate chips

If using chips do not add more than 1 cup chips

I’ve used pecans pieces and cranberries 1 cup each and replaced the peanut butter with applesauce

Combine wet dry and pieces mix well place in well greased muffins tins I use Pam spray on the tins.

Bake for 20 minutes in 375F oven remove from oven and cool down store in airtight container.

Note you can mix the muffins and store the mixture in the fridge and bake next morning too.

Banana Peanut Butter Oatmeal Bread

6 bananas very ripe

2/3 cups peanut butter

3 eggs

2/3 to 1 cup sugar ( I used 2/3 in my recipe )

1 cup old fashioned rolled oatmeal ran through a blender until it’s flour

1/4 cup nutritional yeast

1/2 cup flax seeds run through a blender until turns to meal

1 1/4 cups flour

2 teaspoons baking soda

1/4 teaspoon salt

Mix wet ingredients in kitchen aid mixer until smooth about 5 minutes with the paddle mixer.

Combine dry ingredients then slowly add to wet ingredients mix well

Preheat oven to 350

Grease 4 mini bunt pans and a small loaf pan , add 1 cup dough to each bunt pan then the rest of dough goes into small loaf pan .

Bake for one hour then pull out and let cool 5 minutes then remove from pans.

Quick Seafood Chowder

1 pound small Shrimp

1 can of clams

1 6 ounce pack of imitation crab meat

1 16 ounce can of sweet corn

1 large russet potato

3 stalks celery

1 large onion

3 tablespoons olive oil

4 cups chicken stock or vegetable stock ( use whatever is in your kitchen)

1 teaspoon garlic powder

1/2 teaspoon pepper

Salt to taste I leave the salt out and let others adjust it to their taste

3 cups heavy whipping cream ( reserve 1 cup to mix corn starch with )

3 tablespoons corn starch

Finely chop onion, celery cube potato into one inch cubes.

In skillet* heat oil then add chopped vegetables sauté 5 minutes then add stock and simmer until potato is soft about 10 minutes.

In big sauce pot add shrimp , clams ( wash the clams first) and imitation crab meat break meat into smaller pieces add corn with the liquid .

Combine the potatoes mixture with the seafood mixture and heat until boiling then add the whipping cream heat to boil add the 1 cup mixture of whipping cream and corn starch cook for 5 minutes then turn off and serve hot with crackers.

* I use a cast iron skillet.