A Fearless Guide to Food and Travel

IMG 7579 Guest Post: Amnahs Moroccan Meatball Tagine

On the weekends I usually take a little more time to prepare larger meals and favorite foods.  For me during the week it’s just too hard to keep up and I’m usually too tired for any major cooking after a day at work.  I try and circumvent a lot of this stress by cooking a little more on the weekend and freezing food to use during the week.  If this isn’t a technique you use I highly recommend it.  Just about anything can be frozen from breads to soups, desserts and baked goods.  If you don’t use your freezer but would like to, leave me a comment below.  If there’s interest I’ll do a post about how I cook for my freezer.

The meal plan for tomorrow;

Suhoor: A great high protein breakfast during fasting is oatmeal.  I love baked oatmeal because it has an added flavor that you just can’t get from the instant kind.  I’ve used this recipe for Amish Baked Oatmeal from Taste of Home several times.  You can freeze leftovers in individual portions for re-heating.  When re-heating use whatever toppings appeal to you.  Fruit, nuts, and honey are some great ideas.

Iftar: You probably have a little left over harira.  Heat that up for iftar today and serve with rghaif, MarocBaba’s favorite and a staple I make en mass during Ramadan.  It’s a little time consuming so if you do decide to make it – just make plenty.  To save freeze in a single layer on a cookie sheet for about 30 minutes and slide into a Ziploc bag.  Freezing individually keeps them from sticking together in the bag.

Dinner: From one of my past guest posts Amnah’s Meatball Tajine is a great dinner meal that can be prepared ahead of time and finished when ready to eat.  I think you’ll like it as much as I do!  Serve with a side of roasted baby red tomatoes prepared with olive oil and sprinkled with sea salt.

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Amanda Mouttaki

Curious world traveling, mom of two busy boys, foodie at heart, addicted to social media and lover of all things Moroccan.

  • Rachel

    August 7, 2011 #1 Author

    I’d also vote for a freezer-friendly post. And I’m psyched you have a recipe for rghief – or malawi, as we call it in Fes 😉 That is not one I’ve been able to master, though I do have a good recipe for bghrir…


    • marocmama

      August 7, 2011 #2 Author

      I would love to do a study on the use of language around Morocco – it always amazes me what the same thing is called all around the country! I hope that they work out well for you – once I put the meat/onion mixture through the food processor they cooked so much better. Let me know how they turn out!


  • amish lover

    August 6, 2011 #3 Author

    what kind of vanilla extract do u use? I can’t find any w/o alcohol:(


    • marocmama

      August 7, 2011 #4 Author

      Trader Joe’s has a vanilla extract without alcohol – I use a pure vanilla extract from Mexico (that is sadly running out!) But I do know you can get it without alcohol from TJ’s or Whole Foods.


  • amish lover

    August 6, 2011 #5 Author

    I’d like u learn how to cook for my freezer


  • Dee Dee

    August 6, 2011 #6 Author

    Have you done a post in the past, or will you do a post on making bread. I am interested in the one you have to make for Youssef because it is better for you.
    I am also interested in the meal freezing post.


    • marocmama

      August 7, 2011 #7 Author

      I have bread posts but not the gluten-free bread. I’m still working on perfection before posting 😉


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