Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Recipes

Soujuk Pasta

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Soujuk Pasta

a comfort pasta dish using halal turkish sausage

Servings 4

Ingredients

  • 1 lb pasta (penne or rigatoni recommended)
  • 1 lb soujuk sausage (zabiha halal)
  • 4 shallots
  • 2 Tbsp tomato paste
  • 2 tomatoes (to be pureed)
  • 2/3 cup heavy-cream or half and half (optional)
  • 1/2 cup baby spinach (optional)
  • 1/3 cup feta
  • salt and pepper (to taste)

Red Pepper Pesto

  • 2 roasted red peppers
  • 2/3 cup toasted almonds (may also use pine nuts)
  • 8 garlic cloves
  • 4 anchovies (optional, you can leave out too)
  • 2 small bird's eye red chilies (optional, can leave out)
  • 1 cup parmesan (shredded)
  • 5-7 Tbsp extra virgin olive oil
  • salt (to taste)

Instructions

Red Pepper Pesto

  1. In a food processor combine the roasted red peppers, chilies, toasted almonds, garlic, parmesan, olive, oil, salt, and pepper and blitz until combined. Taste and adjust for seasonings. Set aside.

Pasta

  1. Cut the soujuk sausage into quarter bite-size pieces and add to a heated pan. Brown the sausage until light and slightly crispy on the edges.

  2. Remove the soujuk sausage from the pan. In the sausage drippings, add the chopped shallots and sautee.

  3. Once transluscent, add the tomato paste and cook down for a few minutes.

  4. Now add the pesto sauce. Along with about 1/2 cup or so of the pasta water. Stir. Then add the pureed tomatoes.

  5. Feel free to add heavy cream/half-and-half as well and bring to a simmer.

  6. Bring a pot of salty water to a boil and cook the pasta until al dente. (You can do this simultaneously while making the dish.)

  7. Add the pasta to the sauce and combine. Add the sujuk sausage cooked earlier. Taste and adjust for seasonings.

  8. Turn the heat off and combine a handful of baby spinach. Top the dish with crumbled feta.

Chicken 65 Fried Rice

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Chicken 65 Fried Rice

An Indo-Chinese Fried Rice dish with Chicken 65

Ingredients

Chicken Pieces

  • 1/2 lb boneless chicken pieces (cut into small cubes)
  • 1/4 tsp ginger-garlic paste
  • 1/2 egg (for chicken batter, remaining half will be put into fried rice)
  • 1/4 cup cornstarch
  • 1 Tbsp chicken 65 spice mix (can use store-bought or homemade *** – if using homemade add more salt/soy sauce since store-bought already contains salt)
  • 2 tsp soy sauce
  • 2 tsp yogurt

Fried Rice

  • 3 Tbsp oil
  • 4 curry leaves
  • 1/2 tsp mustard seeds
  • 1 serrano chili
  • 2 tsp ginger-garlic paste
  • 1 green onion
  • 1 medium carrot
  • 1/2 bell pepper
  • 1/4 cup snap peas
  • 4 cups cooked white rice
  • 1-2 Tbsp soy sauce (or to taste)
  • 2 tsp sesame oil
  • 1 Tbsp samyang buldak chili sauce (may substitute with another brand of chili sauce or leave out)
  • 1 Tbsp chicken 65 masala
  • 1/2 remaining egg
  • 1/2 tsp black pepper

Instructions

Chicken 65

  1. In a bowl combine the boneless chicken pieces, ginger-garlic paste, chicken 65 spices, soy sauce, yogurt, and egg. (I used a store-bought spice mix, but you can also just add equal parts chili powder, cumin, coriander, turmeric, black pepper.)

  2. Add your cornstarch and mix so that chicken pieces are coated. Feel free to add a little bit of water if necessary to help combine everything together. If you have time, feel free to marinate for 30 minutes.

  3. In a wok, add an inch of oil. Once hot, shallow fry chicken pieces until golden brown. Set aside on a paper-towel lined plate.

Fried Rice

  1. Wipe down wok/pan you fried the chicken pieces in and remove any excess oil. We're going to make the fried rice in the same pan.

  2. Add a few tablespoons of oil. Once the oil is hot, add the mustard seeds. Once you hear the mustard seeds pop, add curry leaves, serrano chili (diced), green onion, and ginger-garlic paste. Stir for a minute.

  3. Now add in the chicken pieces and then the cooked rice.

  4. Add sauce ingredients and make sure rice and chicken are coated with the sauce. Stir for a few minutes.

  5. Add veggies. Then move rice to one side of the wok and add remaining egg (1/2 of it was used in the chicken batter and the remaining egg you can add in the fried rice). Stir the egg until scrambled.

  6. Add more chicken 65 spices and black pepper. Taste and adjust for seasonings. Feel free to add more soy sauce, chili sauce, sesame oil, etc. Sometimes I even like to add a little bit of oyster sauce too. Garnish with green onions.

Spicy Vegan Corn and Potato Soup

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Vegan soups can get a bad rep for being a bit bland, but this soup is flavorful – the Jamaican jerk seasoning paste is the key ingredient and gives it a deep smoky flavor.

Corn is lightly browned and sautéed with onions, garlic, bell pepper, and tomatoes. Potatoes are added for heartiness. Feel free to add coconut milk as well for an even richer taste.

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Ingredients

  • 3-4 Tbsp olive oil
  • 1 13 oz corn (may also substitute with fresh or frozen)
  • 1 small onion
  • 1/2 bell pepper
  • 4 garlic cloves
  • 1 large tomato
  • 2 medium potatoes
  • 2 tsp jamaican jerk seasoning paste (or to taste)
  • 4 cups water or veggie stock (may also add coconut milk)
  • 1 Tbsp paprika
  • 1 tsp adobo seasoning (optional)
  • 1 tsp black pepper
  • salt (to taste)

Instructions

  1. In a pot, sautee the corn and onions. Make sure the corn turns lightly brown and crispy and the onions soften.

  2. Add in the bell pepper and garlic until aromatic. Now add in the chopped tomato and seasonings (Jamaican jerk seasoning paste, adobo, paprika).

  3. Peel and chop your potatoes. Throw them into the pot along with the water/stock. Bring to a simmer and cover with a lid.

  4. Once the potatoes are fork tender, blend with an immersion blender until mostly smooth.

  5. Taste and adjust for seasonings. Feel free to add more Jamaican seasoning paste, salt, pepper, etc.