If your family loves meat as much as mine then you will know how important seasoning and marinating is in order to really get the best flavour from the meat. Recently I have started to use dry rubs. A dry rub is a blend of seasonings and spices, without any wet ingredients, that you rub on meat. What is great about rubs is that they season the meat, can add a fantastic crust and help the meat caramelise beautifully.
The dry rub combinations I have been using are from the Busy Moms’ Guide to: A Healthy Ramadan by Lindsey Nicole. She is one of my favourite bloggers and the women behind MuslimMamaOnTheMove.com.
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She is an American-Muslim convert of 14 years and a mother of two. She is a Board-Certified Holistic Nutritionist and helps to simplify healthy living and healthy eating for busy Muslim mums. Not only that but she is also an E-Book author, artist and world traveller. Yes, we are talking about a very talented woman. What I love about her is her authentic, no nonsense approach to not only cooking but also to Islam and motherhood.
I have tried all four rubs in her Ebook (Fajita, Greek, Mid-East and Caribbean). All of them taste lovely and work with chicken, lamb or beef. Fish would also taste amazing but I haven’t tried it out yet! Her recipes are a perfect way to enhance and really bring out the flavour of the meat so definitely give them a try. Below are my two favourites, Fajita and Caribbean for something new and exciting for your last few days of Ramadan!
FAJITA DRY RUB
¼ cup chili powder
2 Tbsp ground cumin
1 Tbsp salt
4 tsp black pepper
3 tsp oregano
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp parsley
CARIBBEAN DRY RUB
3 Tbsp paprika
1 Tbsp cinnamon
1 Tbsp salt
2 tsp ginger
1 tsp allspice
1 tsp cayenne pepper
¾ tsp nutmeg
¾ tsp black pepper
Method
- Rub meat of choice with cooking fat and then season heavily with spice mix. Leave to marinate for several hours, for best results.
- Heat cooking oil in a pan and cook on both sides till cooked through. Alternatively, bake in a baking dish till cooked through.
- Serve with a side of sautéed or roasted veggies, on top of cauliflower rice, or on top of a salad.
Taken from Busy Mom’s Guide: Healthy Ramadan Recipe Book by Lindsey Nicole, Certified Nutritionist.
Check out Lindsey’s blog for great tips on healthy living, well-being and nutrition. Follow her on:
