We are in the final 10 days of Ramadan and I’m actually a little amazed at how fast the month has gone by. I wanted more out of this months’ posts. I had a big plan and I was going to have all of these posts pre-written, posted ahead, sent to email subscribers ahead. Instead I have ended up writing in the spur of the moment. What do they say about the best laid plans?
I may not have mentioned this but MarocBaba and I are gearing up for a trip to Morocco in a little over a month. It will be less than three weeks however I have a special project planned for the trip. When I found out we were “really” going I hatched Mobiles for Morocco to bring baby mobiles and clothing to a home for abandoned babies in Marrakech. I have a long term dream of building a women and children’s shelter that I hope will someday be realized. For now this is the little bit that I can do. If you’re interested in getting involved (even by sharing or blogging about the project). Please check out my page about this project. I will be documenting this trip heavily, including all steps of the journey for the little ones.
Finally, I have two giveaways open right now. One is for an insulated thermal tote from Leslie, independent consultant for Thirty-One bags. Think work lunches, snacks on the go, sports games, all that goodness that comes with the kids going back to school. There’s lots of ways to enter and if you flip through the catalog and find something you really can’t wait to get – buy it! You’ll get FIVE (5) extra entries to win the tote! Follow this link to enter.
The other giveaway is a Dancing Flowers tea pot from Numi Tea. If you’ve never tried flowering tea make sure you enter this giveaway. I had always wanted to give it a try and was really very excited when we brewed our first pot. It’s tasty not to mention a great table centerpiece and conversation piece. You have 5 days left to get your name in. Follow this link to enter.
Starting tomorrow I will have three days of NEW giveaways. What a great way to wrap up this month right? I’m planning ahead as we get September under way for some posts about freezing and preserving food(s) and meals and I’m sure my Morocco trip is going to bring back a lot of inspiration and ideas for new foods and recipes.
Meal Ideas for Tomorrow:
Suhoor: I’ve been eating muffins every morning lately. Not sure what it is but they just taste good early in the morning.
Iftar: Give my recipe for Beef Briouats a try. You can even make them today and freeze for use in tomorrow.
- ½ lb ground beef mixed with ½ lb ground veal (can use 1 lb of either ground beef or ground veal as well)
- 1 medium onion, finely chopped
- 1 teaspoon paprika, cumin, white pepper
- 1 1/2 teaspoons salt
- Large handful flat-leaf parsley leaves chopped as fine as possible
- 2 eggs, beaten
- 1 package filo or eggroll wrappers
- 1 egg yolk, lightly beaten (for sealing briouats)
- vegetable oil (for frying)
Combine the ground meat, onion and spices. Place in a large frying pan and cook on medium heat, breaking up the meat as you go. Continue this until the meat is browned and cooked through. Mix in the flat-leaf parsley and the eggs, keeping the heat on low just until the liquid is absorbed. Set the filling aside and allow to cool.
Open the package of filo or wrappers and place with the points facing towards you. Place 1-2 tsp of filling in the bottom corner of the wrapper and fold upwards. Fold in the edges and continue wrapping to form a cylinder. Just as you would for an eggroll. Close the edges with egg wash.
Continue until all wrappers or filling has been used up. Briouats can be baked at 375F until crispy or fried. If not using all at one time, bake for 10-15 minutes; lay flat on a cookie sheet and freeze. Once frozen they can be placed in a re-sealable container or freezer bag and kept in the freezer until needed. When ready to use, remove and allow to thaw. They can be baked or fried.
Dinner: Beef Brisket is a go to slow cooker meal for me. Monday’s I’m tired after heading back to work so I try to make things as easy as possible. My kids down this with plenty of mashed potatoes and fresh corn on the cob in summer.