Homemade Whole Wheat Goldfish Crackers

These are super easy to make but very time-consuming when it comes to stamping out every fish!  They are fun to do with kids and family.  I got the recipe here.  I used Monterey Cheese and whole wheat flour instead of some all-purpose mixed with the whole wheat.  Tasted really great!  This is a quick post but more on the way!

Image

uncooked fish

Image

ready to eat

Advertisements

Seeing Black and White

Labnah and Walnuts (recipe)

To be honest, I was trying to look for what this dish is called but could not really find it.  However, I did learn this from a Syrian gal and was amazed how simple and really delicious it is to make!

Ingredients:

1 lb. of labnah (basically really condensed yogurt…all the water is evaporated)  can be found in any Middle Eastern store

lots and lots of parsley (flat or the curly looking one)

half an onion chopped finely (green or white, doesn’t matter)

salt

lots of walnuts

extra virgin olive oil

1. Pour out the entire contents of the labnah into a large bowl.

2. Food process the parsley, onions, and walnuts separately.  Make sure the walnuts are not too fine.  Also all of this can be done by hand but will take longer.

3. Fold into the labnah and add salt.  Distribute all the ingredients well.

4.  Drizzle with the extra virgin olive oil and serve with warm pita, crackers, use as a spread in a sandwich, chips, on cucumbers or bite-sized vegetables…be creative!

What would you eat it with?

Word Break (the little details)

Labnah and Walnuts coming on Thursday!

Fear (finale)

Fear (part I)

At the same time, we should not be suffocated into thinking of hopelessness and dread so much so that it deters our way of life but to use fear as a guide and scale for our priorities and goals: to serve and do what Allah wants us to do, and maintain as much distance from things that mislead us into the flaming pits.

Being afraid of the Fire and trying to abstain from actions and thoughts that lead to its door is part of our faith and ibaada

Ibaada is worshipping Allah and one form of this is by abstaining from things that Allah does not like.

This Fire is reserved for the disbelievers and Allah does not want us to be residing amongst them.

Our fear should be primarily consumed with Allah and His greatness; His overall power on us as servants, as He is Al-Mulk of the worlds and universe.

“The Sovereign of mankind.” (114:2)

We worry much for what others say and do.  Our minds are all entwined with what books dictate and what the media wants us to think.

Everything in this life is perishable except our intentions and deeds but how little time we spend on spinning this concept into our minds.

Punishments and hell are things that we need to contain our thoughts with.

In Surah Al-Baqarah, ayah 281: “And fear a Day when you will be returned to Allah. Then every soul will be compensated for what it earned, and they will not be treated unjustly.”

Allah is an All-Just ruler and everyone will be treated for what they deserve.

Our Lord wants us fear the Day of Judgment so we can be the best Muslims we can be.

This fear is not a negative attribute but something that is required for us in our deen if we are to be successful and be one of the righteous. 

To be a believer, one must lose the fear in this dunya with its lures and deceits and place that fear where it belongs.

It is Allah’s property and we should return it to Him with conviction and have an unwavering desire to submit to His commands.

Let the swirling abyss be made up of worldly goods, speech, emotions, and evil.

“But yes, whoever fulfills his commitment and fears Allah – then indeed, Allah loves those who fear Him.” (3:76)

Mini Kabobs (recipe)

So overdue but so here!

Ingredients:

ground beef

five spices

salt

onion and garlic powder

chopped parsley

sumac

(a spoon of olive oil, just enough to moisten the meat)

1.  Add all the ingredients to the ground beef in a mixing bowl except the sumac and knead the meat well.

2. Heat a non-stick skillet and roll out the meat into small kabobs.

3.  Cook on both sides until meat inside is not red.

4.  Sprinkle some sumac over the mini kabobs.

Eat with sliced lemons, warm pita bread, fattoush, and garlic or cucumber yogurt.

Enjoy!