It’s been way too long since I blogged, almost 4 months – I know… that’s just terrible! I did try though š
As you all know, I started my business “Shamim’s Pantry” earlier this year and it has taken off to a good start! I make my ghee from local grass-fed butter from a farm here in the Midwest. And because
Again… it has been a tad bit too long since I wrote to you last. Ā As I mentioned in my previous post I was working on “Project Ghee”, well I don’t think I called it that exactly … but it sure does sound good right now š
Anyway, let me tell you what I’ve been up too. Ā I’ve been preoccupied with ‘GHEE’, now I’m sure you shaking your head and thinking, “Really Shamim, like you had to tell us that!” (sarcasm intended) Ā Well, of course it’s ghee. Ā Ghee all the way baby!
Since the beginning of this year, Continue reading
Ladies and Gentlemen,
I believe I do owe you an apology for not writing as often as I should.
But … for now… I have to make up for my absence with this absolutely wonderful recipe for a super moist and dense almond chocolate cupcake topped with a creamy and decadent bittersweet chocolate ganache. Ā If you’re like me, and just cannotĀ wait long enough for the cake too cool down before frosting it, you’re in luck baby. Ā This is the recipe for you! Ā I highly recommend you give it a try. Ā It takes a jiffy to make and bakes up in about 15 mins.
As the cake takes it’s short warm ride in the oven. Ā You will have already whipped up the chocolate ganache to top it. Ā And in the time it takes for the cupcakes to cool, you may pour yourself a cuppa and gaze dreamily out the window sniffing in the warm chocolaty aroma emanating throughout your serene little kitchen. Continue reading
Haleem, haleem, haleem is what most of my husband’s dreams are made of. Ā He loves this dish with a passion. Ā He claims the best haleem is made in Chicago at a popular Pakistani restaurant and I would have to agree.
Haleem, my friends, is a hearty lamb or beef stew made with bone-in meat cooked in a spicy curry and then thickened with wheat and lentils. Ā The curry is then pulverized into a thick soup and eaten with leavened crusty bread, such as naan, ladened with ghee or eaten with a hearty loaf of bread slathered in butter.
Several weeks ago a friend approached me about making a paleo Haleem. Ā Continue reading
From the Archives… Another favorite! Just made them again today, and they were delicious!