From my kitchen

I LOVE to cook.  I am always on the hunt for new recipes and I enjoy reading cookbooks, so I thought I would start posting on what I am doing in the kitchen.  For me cooking for people is one way I express my love for them.  I love the feeling I get when I cook for my family and friends and they tell me how much they enjoy it.   I like getting requests from people to have something that I’ve made for them and I love swapping recipes.  If you have some good recipes leave me a comment and tell me what they are or where I can find them.  If I make it I will write a post about it. 

What came out of my kitchen today:  Ginger Pumpkin Bread

This came out in my new favorite thing from the people at Martha Stewart, Everyday Food Magazine.  I absolutely adore this magazine and read them from cover to cover.  The recipes are easy to make and the pictures are irresitable. 

One great thing about this recipe, there is no need for a mixer.  Don’t over beat the batter and it will turn out great every time.  Also, it tastes great without the glaze.  Enjoy!

Ingredients

Serves 12

• 12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus room-temperature butter for pan
• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
• 2 teaspoons baking powder
• 2 teaspoons ground ginger
• 1 teaspoon salt
• 1 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 can (15 ounces) pumpkin puree (1 3/4 cups)
• 3 large eggs
• Sugar Glaze, (optional)

Directions

1. Preheat oven to 375 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans (see note, below); set aside. In a large bowl, whisk together flour, baking powder, ginger, and salt. In a medium bowl, whisk together sugars, pumpkin, melted butter, and eggs; add flour mixture, and stir until just combined.
2. Divide batter between prepared pans. Bake until a toothpick inserted in center of loaves comes out clean, about 50 minutes. Let cool 10 minutes; invert pans and transfer loaves to a wire rack to cool completely. Glaze, if desired.

glaze

Ingredients

• 1 1/2 cups confectioners’ sugar

Directions

1. In a small bowl, mix confectioners’ sugar with 2 to 3 tablespoons water until mixture is smooth but thick. Place waxed paper under rack for a quick cleanup. For easy pouring, transfer glaze to a liquid-measuring cup, and drizzle over loaves. Let dry 15 minutes before serving. Makes enough for 2 loaves.

Arabic Class updates

I took my level one final for my Arabic class today.  I am not very pleased with my effort, but this book has been a bit of a challenge for me.  There is a two week break in between this class and the next class and basically I have to spend that time reviewing so I will not have an even more difficult time in the next book.  I am going to send out an email for a local study partner.  While I was taking the test I actually thought of some study techniques that could help me retain what I am learning in class.  It also would help to do the assigned homework, which I must say I am guilty of only half doing this class.  I certainly felt the difference in the class and during the test.  It seems the further I get away from my time in college the more terrible my study habits become.

Arabic Program

Muslimahs, if you are looking for an intensive Arabic program that you can take online that focuses on Fushah then Golden Arabic Pieces is now open for registration.  Please let Professor Dalia know that Umm Ebraaheem sent you!

THIS PROGRAM IS FOR MUSLIM WOMEN ONLY

As-slaam alaikum:
Dear sisters:
Registration for the coming semester starts today Inshaa Allah(for this
group) to know how to register, please visit: 

 

http://www.golden- arabic-pieces. com/ClassRegistr ation.htm
<http://www.golden- arabic-pieces. com/ClassRegistr ation.htm>

Food Journaling

I read an interesting article today that said that keeping a food journal can increase your weight loss by up to 50%.  I found this very interesting because I kept a food journal for a few months and found that it did not help me to loose weight.  I have been thinking about starting back up with the food journal with the twist of writing down what I eat before I eat it.  The premise for this is, if you are about to overeat and you actually take the time to write down how many cookies you are about to put in your mouth you might think twice about it. 

Do you have any experience with a food journal?  If so what effect would you say it has had on your weight loss?  Do you have any tips for making the journal work instead of having it just create more work?