Spinach, Egg and Feta Breakfast Wrap

Ramadan will soon be here!  For Suhoor (breakfast) I like to eat things that don't require a lot of effort.  Most times I end up eating cereal just because it's the easiest and quickest option.  I will also make Baked Oatmeal and then re-heat it in the morning.  Recently I had read about these Spinach, Egg and Feta Breakfast Wraps and thought they would be perfect for Suhoor.  You can assemble everything and just heat up in the morning.  I like to use my George Foreman grill to heat them up and get the outside nicely toasted.

Mummy's Tamatay Ka Kana {Indian Spiced Tomato Rice}

It seems like forever since I've posted a recipe.  I thought I should get back into blogging with a recipe of my mother's that she made for us often.  She would serve it with Shaami and Khati Daal.  The aromas from this dish while cooking remind me of my home growing up.  My mom is an amazing cook with an amazing memory.  She doesn't write any of her recipes down, unlike me who needs to write everything down.

Pasta with Spinach Pesto, Roasted Red Peppers and Sundried Tomatoes

I bought some spinach recently without even thinking about what I was going to do with it.  I have been wanting to make pesto for awhile but in the winter you just can't find good basil and when you do it's already going bad in the store.  Plus it's pretty expensive to buy enough to make pesto.  I'm looking forward to the summer when I will have fresh basil in the backyard and plenty of it too!

Sundried Tomato Pasta Salad

Recently we had a small gathering catered by Simply Halal.  The food was amazing.  The pasta in particular was so good.  We ate it for the following 2 days and I didn't get bored of it.  I realized how I suck at making pasta.  For years I've been making my mom's pasta sauce and I've gotten bored of it.  Lately I have been looking at The Pioneer Woman blog.  I've already tried a few recipes with great success.  So I started to take a look at her pasta recipes.  Why does she use so much cream and butter?????  I'm not trying to put on 20 pounds.  If I used that much fat my cooking would improve no doubt...but I have modified her recipes to reduce the fat with good results so I have hope for her pasta dishes too.  This recipe had no cream or butter!! Yeah!!! But it had a ton of parmesan cheese which I significantly reduced. It also used 1 cup of extra-virgin olive oil. There was no way I could use 1 cup of oil!!!  I don't think I use 1 cup of oil to make a huge pot of haleem..how could I use that much oil for a pasta salad!!  So I reduced it by half and was so glad I did.  I think it would have been way to greasy if I hadn't.  Also I don't like olives so I left those out and after making this recipe I realized I don't like cherry tomatoes either so next time I'm gonna leave those out too.  My 4 year old son loved this pasta and for him I added a bunch of olives..I like to say he is eating olives with a little bit of pasta because he likes A LOT of olives.

This recipe also has red wine vinegar.  I looked up on SunniPath if it was permissable to use vinegars that are alcohol based and it was okay.  I had bought the red wine vinegar but I was still feeling nervous about using something that had the word 'wine' in it.  So I looked it up again to ease my conscious.

This recipe was good hot or cold and I'm definitely going to make it again.  I used my immersion blender to blend all the ingredients which wasn't a very good idea because there wasn't a lot of space.  A blender would be a better way to go but I hate using the blender.  It's too noisy and would wake a napping 1 year old baby so I avoid using it.