For those of you who reached Surah (chapter) Rahman last night during taraweeh can probably concur that it’s the fastest taraweeh prayer of the month. To me it’s the most powerful and emotional chapter in the Quran and it really puts this whole month into perspective. It talks about the free will we have and what we are blessed with yet warns us about disobedience. It’s a very poetic chapter and very soothing to hear. The content of it really makes you reflect on your life but at the same time brings calm knowing that the title of the Surah translates to Lord of Mercy.
For Sahoor
I made a quick dish of salmon and eggs. Look before you write me off for caving into eggs…again. The eggs were only a compliment to the salmon so it doesn’t count. I used a minimal amount so the taste didn’t take away from the salmon but gave me the protein and nutrients I needed for the day.
- 3-4oz of salmon filets(smoked salmon would work well here too)
- 2 eggs
- 1 scallion, diced
- 1 tomato, diced
- sea salt
- chili powder (optional)
- coconut oil
- Heat up a pan and add in coconut oil.
- Marinate the salmon with sea salt and chili powder.
- Place the fish into the pan and let it cook.
- Meanwhile, add a little bit of water to a bowl and beat the eggs in it.
- Once the fish is ready to be flipped, flip it and add the eggs into the pan.
- Mix it all around so the eggs get scrambled.
- Add in the tomatoes and scallions.
- Keep mixing around until the salmon is finished. Should take less than 10 minutes from the time you put it into the pan.
You can add more salt and spices after it’s on your plate if you want but I don’t recommend it for Sahoor. You can also add an avocado which would go real well but I was too lazy. Oh and I’m out of avocados. 10-15 minute meal, done.
For Iftar
I decided to revisit a recipe I tried last Ramadan that didn’t turn out too well. I’m referring to the apple chicken recipe. I made some modifications to it using ideas from Paleomg.com and the results were great. The recipe for the chicken portion of the dish is a bit excessive since I intended to use some for Sahoor the next morning. Here is the recipe for sweet and spicy lemon chicken:
- 1lb skinless chicken breast, diced
- 1/2 onion, sliced thinly
- 1 medium sized apple, sliced thinly
- 2 lemons (juiced)
- 2 Tbsp of raw honey
- 1 tsp of sea salt
- 1/2 tsp of black pepper
- 1/2 tsp of garlic powder
- 1 tsp of cinnamon
- 2 Tbsp of coconut oil
- separate mixture of sea salt, chili powder, black pepper and chaat masala for the chicken
- Mix the sea salt, chili powder, black pepper, and chaat masala to your taste with the chicken and set it aside.
- Fire up the stove and add in 1 Tbsp of coconut oil to a hot pan.
- Add in the apples and onions. Stir them around until they become translucent.
- Add in juice from 1 squeezed lemon, salt, garlic, black pepper, 1 Tbsp of honey, and 1/2 tsp cinnamon. Keep mixing it and let it caramelize.
- Let it cook on low-medium heat, stirring occasionally.
- Heat up another skillet and add 1 Tbsp of coconut oil. Add in the chicken to it and let it cook.
- Add the remaining honey, cinnamon, and lemon juice to it. Let the chicken cook and flip it as needed.
- Crank the heat to high and put a cover over the pan. Check on it every couple of minutes to stir and flip as needed.
- Once the chicken is brown/done, remove the apple mixture from the pan and lay it down as a base on a plate. Add in the desired amount of chicken over it.
I added a couple of slices from a bell pepper to garnish it. If you want, you can add more lemon or honey as well.
This recipe was a much improvement from last year’s attempt. It tasted great and the best part is I knew I had some chicken left over for the morning. I had planned on staying up late for extra prayer since it’s the last 10 days of Ramadan, so I stashed some chicken away for the morning so I wouldn’t have to cook much.
After what felt like the shortest night of taraweeh prayer, we power on as the end is in sight.
One Fit Ramadan 