Modern Muslim Mommy (To Be)

Cloth Diapering, Parenting, & Randomness From an Eclectic Individual

This looks absolutely awesome!!!
I can’t wait to try it and report back on the delicious findings!
Shari, you are my pantry hero!!!

My Fancy Pantry

Lately, Friday night has become Pizza Night in our household.  …Vegetarian Pizza Night, to be more accurate.  I make the dough, sauces, and chop up all the toppings in the afternoon, let the dough rise for a few hours; and by the time Piyush and I are ready for dinner, all I have to do is toss it in the oven and wait for it to bake.

I tend to make mostly vegetarian pizzas (there are some exceptions) because I don’t believe Piyush and I need to eat meat every single day.  I also think vegetables are so vibrant and beautiful…meat would only ruin the beauty of the pizza.

This week, I got the idea to use pistachios on our pizza.  I thought the green would be pretty, and the flavor would be unique.

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Vegan Epicurean Brussels Sprouts & Clementine Recipe

I thought you all might enjoy this recipe, it sounds great to me!!!  Of course, that may depend on if you like brussels sprouts or not…

Brussels Sprouts and Clementine Sections with Citrus Poppy Seed Vinaigrette

Fall means brussels sprouts season at our house. As I have explained before my husband loves brussels sprouts so I try to make him a different version each week. This is the version I dreamed up tonight. It is a cross between a salad and a side dish. My father, who hates to cook, actually asked me for the recipe tonight. He said it was his favorite dish at dinner. Quite an endorsement I thought.

If you don’t have clementines or tangerines substitute one orange instead. I didn’t include the zest tonight because the citrus wasn’t organic. Had it been I would have added the citrus zest to the dressing for extra flavor. The citrus was not supremed because I have read that the citrus membrane is full of nutrition and potentially prevents cancer. Research is recent, but it seems to indicate the citrus membrane keeps trigylcerides down and helps prevent color and liver cancer in lab animals.

Tonight’s sprout dish is a combination of things that my hubby loves. Sprouts and poppy seed dressing are two of his favorites so I knew he would like the dish (and he did). I didn’t expect my parents to be so taken with it. If you are a sprout fan you may like it to. Here is what I made tonight.

Brussels Sprouts and Clementine Sections with Citrus Poppy Seed Vinaigrette
Makes 4 servings


4 cups brussels sprouts, cleaned and cut in half
1 tablespoon clementine juice (1/2 a clementine)
1 tablespoon red wine vinegar
1 tablespoon agave
½ tablespoon extra virgin olive oil or canola oil
1 pinch salt
1 pinch freshly ground black pepper
1 teaspoon poppy seeds
2 ½ clementines, sectioned, seeds removed


Microwave the brussels sprouts until they are tender crisp (3 minutes in my microwave).

Combine the clementine juice, wine vinegar, agave, olive oil, salt, pepper and poppy seeds. Whisk to incorporate the dressing.

Pour the dressing over the warm sprouts so that they will absorb more of the dressing. Add the clementine sections to the sprouts and toss to coat them in the dressing. Serve warm or room temperature.

Nutritional Information:

Amount Per Serving
Calories – 103.08
Calories From Fat (24%) – 24.88

Total Fat – 2.87g
Saturated Fat – 0.43g
Cholesterol – 0mg
Sodium – 475.39mg
Potassium – 599.7mg
Total Carbohydrates – 18.2g
Fiber – 5.32g
Sugar – 7.52g
Protein – 4.58g


The flavor of the dish is well balanced. It isn’t really sweet, or tart. Even I enjoyed this, and I am not a sprout lover.

If you want to reduce the fat reduce the poppy seeds, most of the calories in poppy seeds are from fat. I like the texture they add, but they are optional.

Each serving of this dish contains more than 1,200IU of vitamin A, 120mg of vitamin C, 100mg of calcium, 100mcg of folate, 220mcg of vitamin K, and 100mg of phosphorus.

Here’s the link to the original recipe:
If anyone has any additions/substitutions, I’d love to know about it!!!  I haven’t made this recipe yet, but I plan to in the near future, and will post my opinions soon!!!  Happy eating!
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Weekend dinner blues? Try this South Asian treat!


This is a popular Pakistani/Indian chicken and spinach dish, which you can substitute aloo (potato) for the chicken if you’re in a veggie mood!!!  I adapted this recipe from page 446 of “Chicken, over 400 fabulous recipes for all occasions” and my own experience in cooking this type of food.


1 lb chicken breast, cut to 2-inch pieces OR 1-2 large russet potatoes, cut into large cubes

1 lb (16 oz) packet of frozen, chopped spinach

1-2 plum tomatoes, small chopped, or halved and thinly sliced

1 medium onion, halved and thinly sliced

3 tbsp of unsweetened butter

2 tbsp ginger garlic paste (or you can make it fresh yourself)

1 tbsp cumin powder

1 tbsp coriander powder

1 tbsp salt

1/2 tbsp black pepper

1/2 tbsp red pepper

1/4 tbsp tumeric

1/2 cup whipped plain yogurt


Be sure the chicken (if using) and spinach is/are thawed.  Melt 1.5 tbsp butter in a pan, then sautee onion until slightly brown.  Add tomato and cook until soft.  Add ginger garlic.  Add spinach and spices (you can adjust the red pepper according to your personal preference), cooking for 5-10 minutes.  CAREFULLY blend the contents of the pan in a blender until pureed (this is for a nice, smooth texture).  Return to pan, then add yogurt one spoon at a time, stirring in between each.  Next add chicken or potato according to your preference.  Cook until chicken or potato is done to your liking.  The final step is to add the last 1.5 tbsp of butter, stirring it in (this is optional, but adds a good flavor to the dish).  For a healthier option, you can simply sautee the onions in olive oil and skip the butter altogether (but really, who wants to do that?!!!).  Serve with hot naan, paratha, or even whatever tortilla you have available, and enjoy!!!

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