Mosqui Gras & Ramadan: "Fast" Summer Recipes

Peanut Butter & Jelly; Tuck & Patti; Rhythm & Blues: those are combinations that work. In contrast, fasting and long, hot DC summer days do not seem like the ideal combination. Ready or not, Ramadan in early summer is here! Are you ready?

As a dabbler in daytime fasting--who loves the "festivity" of breaking fast whether I have been fasting or not!--I, of course, have observations, opinions and suggestions.

Mosqui Gras!

Observation: As a Christian participant in the Lenten tradition, we make a big deal about fasting. Considering that we give up nominal things like chocolate, swearing, desserts--compared to not eating and drinking ALL DAY LONG, why are we the ones to raise a ruckus with Mardi Gras? Last year, a friend and I (in solidarity) kicked off Ramadan with Mosqui Gras--random outbursts, divine meals and frolicking before the month of solemnity and reflection ahead.

"Haram-free" Rice Krispy Treats
Blueberry Dumplings
Microwave Fudge-so wrong, so right
Faux-jitos Try with a splash of passion fruit juice concentrate--in the Latin food section of many supermarkets
Pavlova-Search this blog for recipe

Ramadan

Here are some lighter meals and refreshing drinks to prepare for breaking fast. These come together fast and can be combined with bread, pasta, rice or even potatoes for more heft. Note that none of these recipes require baking! Only the dumplings, above, are on the stove for a few minutes.

Coconut Water Cooler
Place a small mint sprig-3 leaves-in each section of an ice cube tray. Fill tray with coconut water and freeze. Serve with bubbly water and/or limeade combination. Fresh cucumbers and watermelon chucks would taste great.

Vitamin Water
Combine your favorite Emergen-C vitamin packet (FREE SAMPLES!) with:

• Frozen or fresh grapes
• Frozen or fresh blueberries
• Fresh cucumbers
• Slices of lime, lemon or grapefruit
• Bubbly, filtered or coconut water
• Ice, if desired

Pineapple Frosty
One 20-oz can crushed pineapple or one 12-16 oz bag frozen (plus 1/2 cup extra juice)
10 mint leaves or fresh basil leaves
2 cups ice (or 1 cup ice + 1/2 cup water if using frozen pineapple)
Blend at high speed until smooth.

Panzanella aka "bread salad", pictured above left. At home we skip the toasted bread and use Stacy's Pita Chips--it comes out half-crunchy. Yum! If cooking for kids, I serve the olives on the side and call it pizza salad. It has disappeared every time!

• 2 1/2 cups pita chips
• 3 tablespoons olive oil
• Kosher salt and cracked black pepper
• 1/4 cup red wine vinegar
• 1 tablespoon drained capers
• 2 teaspoons grated lemon zest
• 1 garlic clove, minced
• 1/2 cup extra virgin olive oil
• 1 cup thinly sliced red onion
• 5 ripe  large tomatoes or 7 plum tomatoes, halved or quartered, depending on size and shape
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 1 cucumber, peeled, seeded, and chopped
• 1/2 cup pitted and halved Niçoise or Kalamata olives
• 1/4 cup chopped fresh basil leaves
• 1/4 cup shaved Parmigiano-Reggiano cheese

In a large bowl, whisk together the vinegar and garlic. Season to taste with salt and pepper. Whisking constantly, add the extra virgin olive oil in a stream until well incorporated.

Add the onion, tomatoes, bell peppers, cucumber, and olives and toss with the vinaigrette. Add the pita chips. Adjust the salt and pepper.

Tear the basil leaves and add them to the bowl. Toss to coat. Set aside for 20 minutes or more.

Divide the salad among 4 plates. Garnish each plate with shaved cheese and serve. By comparison, here is the authentic recipe.

Strawberry Salad & Vinaigrette

• 4 cups organic spinach leaves (4 ounces)
• 4 tablespoons crumbled plain goat cheese (2 ounces)
• 1 cup sliced fresh strawberries
• 4 teaspoons chopped toasted walnuts, optional

Best Summer vinaigrette ever!!

• 5 tablespoons balsamic vinegar
• 1 shallot, finely diced
• 2 teaspoons Dijon mustard
• 1 tablespoons honey
• 3 tablespoons olive oil
• 5 large basil leaves and/or fresh tarragon and parsley
• 10 fresh strawberries, rinsed and trimmed

Directions:
Using a stick blender, a food processor or traditional blender, mix the ingredients for 20-30 seconds until texture is creamy; small strawberry lumps and seeds are fine.
Don't let the pinkish-brown color stop you from drizzling this over fresh spinach, butter lettuce, frisée and other delicate leaves!
Watermelon salad-Arugula would make an easy replacement for watercress
Pickled Cucumbers  This recipe link can be followed to do a quick pickle. The one below makes a refreshing salad ready in 30 minutes.

• 3 English (seedless) cucumbers, sliced 1/8 inch with a mandolin or as thin as possible
• 1 teaspoon salt or 2 teaspoons soy sauce
• 20 pieces peeled, fresh ginger, thin-sliced with a vegetable peeler
• 1 shake hot pepper flakes or a dash of hot sauce
• 1 cup rice vinegar
• 1/2 cup water (if vinegar taste is too strong
• 1/3 cup sugar
• 1/2 cup diagonal carrot slices (or as much as you like)
• 3 spring onions, cut into diagonal slivers (kitchen scissors work best)

Inspiration:  Consider adding crushed peanuts when plated for a spring roll flavor combination. This pickle also tastes delicious with extra plums. Use on salads and with poultry. Consider pickling extra zucchini instead of cucumbers.

If mango lassi were a salad, it would look like this

Avocado Delight, paired with a delicious dressing:

And this could be a meal with Salmon

2 tablespoons honey

2 tablespoons soy sauce

1 1/2 tablespoons fresh lime juice

2 teaspoons Dijon mustard

1 tablespoon water

2 teaspoons vegetable oil

I imagine having these in the morning--a pre-dawn treat accompanied by a meal.
Vegan "Ice Cream"-no machine needed!!
Pistachio Ice Cream
Date Shake