MarocMama

eat well, travel often, dream big!

Freezer Meals for a Mom’s Weekend

Early this morning I jumped on a flight to Chicago to attend BlogHer 13.  If you’re not familiar with this conference, it’s the largest in the United States for female bloggers (and some men too!)  I’m anticipating 4 whirlwind days of learning, connecting, and enjoying myself. That being said, I am leaving MarocBaba to fend for himself while our boys went to spend a long weekend with grandma and grandpa.  Normally, I would leave my husband to figure out the food situation, which I’m sure would consist of a lot of take-out.  However, with it being Ramadan right now and him working a night shift all weekend, it makes things a little more difficult.

Middle Eastern Freezer Meals

 

So, being the wife I am, I decided to prepare a few meals and store them in the freezer.  I tried to make things that would require very little effort to prepare, didn’t involve a ton of complicated steps (this would mean I would be getting multiple phone calls to help with directions), and were foods he would enjoy.  Here’s what I made;

  • Moroccan Harira Soup – I altered this recipe some and will be sharing an updated version soon. 
  • Tajine Briouats
  • Spiced Chicken for Kebabs or Pulled Chicken Sandwiches
  • Kefta Patties
  • Not in the freezer but on hand; salmon filets, sardines, boiled eggs, and gluten free bread

Want to make the other meals?  Here’s how;

Tajine Briouats

Truthfully I made this up on a whim.  I wasn’t sure how they would turn out but was thrilled with the results. The only downside here is that you need some leftover tajine.  I used a chicken and olive tajine but any kind works. I’ll be making them regularly now.

  • square wonton wrappers
  • leftover tajine
  • melted butter
  • water

Directions:

Preheat your oven to 350F.

1. Chop up the leftover tajine as finely as possible.

2. Wet the edges of the wonton wrapper and place one-quarter to one-half of a teaspoon of tajine mixture to the middle of the wrapper.

3. Pull up the edges to form a triangle.  Squeezing the edges closed and using extra water if necessary.

4. Place the sealed wrappers onto a baking sheet.

5. Baste all of the briouats with melted butter (trust me it’s better than egg wash – adds a great flavor!).

6. Partially bake brioats for 5-6 minutes.  Let them cool completely and place into a Ziploc or freezer safe bag and place in the freezer..

To reheat: Heat oven to 350F. Remove from freezer and place directly on a baking sheet. Bake 10 minutes until warmed through and browned.  Eat hot or at room temperature.

Spiced Chicken

This couldn’t be easier!  Simply add all of the ingredients to a freezer bag and freeze!

  • 1 lb of chicken breasts cut into similar sized pieces
  • 1/2 onion chopped
  • 1-2 Tbsp chopped garlic
  • palmful chopped parsley
  • 1 tsp cumin
  • 1 tsp ginger
  • 1/4 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp olive oil

Directions

Add all of the ingredients to a freezer bag and seal.  Use your hands to combine all of the ingredients so that the chicken is fully coated.  Release any excess air and freeze.  To serve, remove from the freezer and thaw completely.  Chicken can be placed on skewers and grilled, cooked in a skillet on the stovetop, or added to a slow cooker (add 1/4 cup of chicken broth).

Kefta Patties

Kefta is the Middle Eastern version of hamburgers – but with a whole lot more flavor!

  • 1 pound of ground sirloin (I use a 90/10 mix)
  • 2 Tbsp chopped cilantro
  • 2 tsp fresh grated ginger
  • 2 tsp cumin
  • 1 tsp onion powder
  • 1/2 tsp each salt and pepper
  • 1/2 tsp lemon zest

Directions

Combine all of the ingredients in a bowl and use your hands to mix all of the spices into the meat.  Form into patties (however big or small you like them).  I wrap the patties individually in plastic wrap so that one or two can be taken out at a time.  Place the wrapped patties into a larger freezer bag and freeze.  To thaw, remove as many packages as desired, thaw, and cook on the grill or in a skillet.

Want even more Middle Eastern Freezer recipes? Here are some options from other bloggers.

Middle Eastern Freezer

 

Lebanese Stuffed Kusa Squash - The Lemon Bowl

Slow Cooked Lebanese Green Beans and Beef – The Lemon Bowl

Meat Stuffed Grape Leaves – The Lemon Bowl

Lebanese Meat Pies – The Lemon Bowl

Turkey Shawarma Recipe - This American Bite

Baked Falafel Balls – The Culinary Life

Stuffed Cabbage – What Jew Wanna Eat?

Shish Taouk (Garlic chicken)- Perfect Pantry

Lubiya; Middle Eastern Black Eyed Pea Stew – Mrs. A’s World

Have a favorite Middle Eastern freezer recipe? Share it in the comments! 

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Polish Hunter’s Stew {Bigos} for #SundaySupper

Polish Hunter Stew

One of the best things that happened last year in my blogging world was finding and becoming a part of #SundaySupper. I’ve long felt that family meals are of terrible importance and the mission of #SundaySupper is just that – bringing families together.  This week is the one year anniversary of this movement beginning.  In honor of this achievement contributors were encouraged to select a recipe that was blogged by another contributor in the last year.  It was a really hard choice but the recipe I chose seemed to fit perfectly.

When I first became a contributor I was assigned a mentor.  My mentor happened to be Melanie who published the blog From Fast Food to Fresh Food. On the surface you might think we have very little in common, in fact we have many differences however we also have a ton in common (including only about 100 miles between us geographically!) We were both raised in Wisconsin and hearty Midwestern roots.  We also both have been able to grow beyond the sometimes narrow-mindedness exhibited by many around us. Melanie helped me a lot when I first joined #SundaySupper and so I wanted to make one of her recipes, but which to choose?

I’m doing a 21 day cleanse right now and it’s chock full of fresh fruits and vegetables which are hard to come by in a Midwestern winter unless you’re willing to fork over an arm and a leg. When I saw this recipe for Bigos and the ingredients that made it up the first thing I thought was, now THAT is a Midwestern dish. The flavors in this dish are a reminder of my childhood.  It actually brought back a lot of memories I had tucked away a long time ago. I spend a lot of time exploring Middle Eastern and Moroccan food and flavors but I haven’t really spent much time on the recipes of me heritage. I want to change that this year.  So while I will keep blogging Moroccan recipes you can expect to see others that are from my heritage.

You can find Melanie’s original recipe for Bigos here, but I’ll post the recipe as I’ve changed it to be gluten-free, halal and a slow cooker meal.

Ingredients

  • 6 slices of Turkey bacon
  • 4 Andouille Chicken Sausages
  • 1 lb of beet stew meat
  • rice flour for dredging
  • oil for frying
  • 2 tsp crushed garlic
  • 1 large onion, diced
  • 2 large carrots, diced
  • 2 cups mushrooms, sliced
  • 6-10 brussle sprouts, quartered
  • 1 bay leaf
  • 1 tsp dried basil
  • 1 tsp dried dill
  • 1 Tbsp paprika
  • 2 Tbsp tomato paste
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tsp dash of Worcestershire sauce
  • 5 cups beef broth

Directions

Slice the turkey slices into pieces and cook in a large skillet, until it turns a light brown.  Do not let it turn crispy.  Remove the bacon and add to slow cooker.

Next, slice the chicken sausage into 1 inch pieces and add to slow cooker. Clean and cube beef.  Dredge the pieces of beef with rice flour.  Add 1 tsp of oil to the large skillet and turn to medium heat.  When the oil is sizzling, add the pieces of meat and brown on all sides.  Once this is complete, transfer the beef to the slow cooker.

Next, add into the slow cooker the garlic, onion, carrots, mushrooms, and brussle sprouts as well as the bay leaf, basil, dill, paprika, salt, pepper, and tomato paste.

Mix everything around to combine well.  Finally add the Worcestershire sauce and beef broth, mixing one more time.  Cover the slow cooker and cook on low heat for 8-10 hours or high for 4-6 hours^.  Serve over mashed potatoes or if you’d like to make this a one pot dish, add the potatoes into the slow cooker as well.

*Note: This cooked for almost 12 hours in my slow cooker as we went out and I forgot it was still on. The longer it cooks the more tender the meat gets! This can also be easily frozen and reheated.

Want to see what the rest of the #SundaySupper team is making?

Sunday Supper Appetizers:

 Sunday Supper Soups and Breads:

 Sunday Supper Main Dishes: 

Sunday Supper Veggies: 

Sunday Supper Desserts and Snacks: 

 Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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Slow Cooker Chicken Shwarma

I’ve been using my slow cooker a lot lately.  So much so that MarocBaba finally said to me at the end of last week, “Ok enough with that machine now!”  It makes my life so much easier, and I am rarely disapointed.  Not to mention the kids have not rejected a single meal.  When I have combed the internet for new freezer and slow cooker meal ideas I found a few things that were troubling;

  • There’s a lot of slow cooker soup recipes.  If I served soup as a meal I’d get a lot of sad faces.
  • Lots of freezer meals include pasta, something we eat very little of.
  • Pork, lots and lots of pork.

There are some Moroccan tajines that I’ve tried in the slow cooker and while the taste is ok, the sauce doesn’t reduce and have the same flavor. I’ve always wanted to take Middle Eastern and Moroccan recipes and make them even easier. A few weeks ago, I received a copy of Faith Gorsky’s An Edible Mosaic as a part of a program I’m working on with 5 other food bloggers and Kitchen PLAY. Over the next two months we’ll be doing a lot of fun things and hope you’ll join us by:

  • trying the recipes with us;
  • commenting on posts;
  • posing questions to the author during our Facebook forum later in December;
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  • tell your readers, fans and followers about An Edible Mosaic and this Kitchen PLAY program;
  • Add An Edible Mosaic to your wish list (or heck, just go out and buy it!)

You can follow along here, on each of the bloggers participating; HeatherJenniferLanaLauraStephanie and of course me! You can slso follow our hashtag on Twitter  #AnEdibleMosaic.

So all that being said, Faith’s recipe for shwarma encouraged me to take on a slow-cooker version. Traditionally the chicken is spit roasted and shaved to fill a sandwich.  I have neither a spit nor the patience to slow roast and shave it.  Shwarma in the slow cooker is delicious and won’t make you sweat all day tending the meat.

Ingredients

  • 3-4 chicken breasts
  • 1 tsp sumac
  • 1 tsp each salt and pepper
  • 1/2 tsp turmeric
  • 1 1/2  Tbsp cumin
  • 3 cloves garlic chopped finely
  • 1 Tbsp ginger
  • 1 tsp coriander
  • 1/2 tsp cardamom
  • chili pepper (to taste, add more if you like heat, omit if you don’t)
  • juice of 1 lemon
  • 1 Tbsp vegetable oil
  • water

Directions

1. Trim chicken breasts of any excess fat.  Place in a bowl and add the sumac, salt and pepper garlic, turmeric, coriander, cumin, ginger, cardamom and chili pepper (optional).

2. In the bottom of your slow cooker add the vegetable oil and add the chicken.

3. Pour the lemon juice on top and add enough water to almost cover the chicken.

4. Cook on low heat for 4 hours, until the chicken is falling apart, keep on warm until just before serving

5. A few minutes before eating, transfer the chicken and liquid to a large pan.  Shred the chicken with forks, and turn the heat to high.

6. Watch the chicken as the liquid reduces.  You will want all of the liquid to be reduced, and the chicken to just slightly begin drying up.  At this point it’s done.

Serve the shwarma in warm pita bread (you can also try this fantastic recipe for gluten free wrap bread I found!) Condiments you may want to also include are Arabic garlic mayonaise, lettuce, tomatoes, pickles and other mezze style dips.

I hope you’ll love this recipe as much as my family did!

Slow Cooker Chicken Shawarma

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Crockpot Lamb and Lentils

There is one Moroccan dish that is an absolute favorite of mine.  It’s called Rafisa and is usually made after a babies birth.  It uses a spice called fenugreek seeds which I’ve heard help with milk production in new mothers.  My guess is this is where the connection is.  I love love love chicken rafisa but my husband won’t touch it.  So I’ve never really learned how to make it.  


I came up with this twist on rafisa a few weekends ago when we were snowed in.  I am not sure where the ingredient ideas came from other than it was what we had in the freezer and cupboards!  It didn’t look very pretty when it was done BUT it did taste good.  So I guess sometimes taste presentation does win the day. The star in this is the bacon, it gives the dish a smoky deeper flavor, and I can only imagine what it might taste like with real bacon!


Ingredients:
(my apologies ahead of time- this recipe is not a precise measure!)
1/2 package of turkey bacon chopped into small pieces
1 medium onion chopped
3/4 lb lamb (which ever cut you have on hand)
2 cloves of garlic crushed
2 tbsp vegetable oil
1 cup of brown lentils soaked 2-3 hours
1/2 tsp each salt and pepper
1 tbsp cumin
3/4 cup crushed tomatoes
palmful of chopped Italian parsley
1 cup of water
Msemmen to eat with (you can optionally use regular bread)


Directions:
Add the chopped onion, garlic, 1 tbsp vegetable oil and turkey bacon to a skillet and cook until onions and garlic become translucent and the bacons starts to crisp up a little bit.  





Remove from the pan and add to slow cooker.  Place the cut of lamb into the same skillet and cook on both sides until browned.  Add this then to the slow cooker as well.  



Drain the lentils and add to the slow cooker, followed by all of the remaining ingredients, except for the bread.   Mix well and cook on low heat for 5-6 hours.  You will want to check the water levels and if it seems to be drying out add a little bit more.  The lentils should be tender and the meat falling off the bone when it’s done. You can heat up the msemmen and put it on top to scoop up the dish with, or eat it with regular bread.   A great comfort food!

 

PS – I’ve been nominated for Best Moroccan Food Blog at Morocco Blogs.. If you haven’t would you please stop over and vote for Maroc Mama in the food category?  I appreciate all of my readers and would love to have your support!!

 

Read more

 
I find myself using my slow cooker and more and more these days.  This recipe was a twist on a simple recipe I found in a slow cooker cookbook.  I made it last week when we were going out of town for the day and expecting dinner that evening.  It turned out great and made that evening super fast and easy!


Ingredients:
1 1/2 lbs of chicken (I use bone in)
1 lemon sliced thinly
2 tbsp vegetable oil
1 tsp each salt and pepper
2 tsp crushed garlic
1/2-3/4 cup chicken stock
3/4 cup olives (kalamata – you can use more or less depending on your preference)


Directions:
Wash and clean the chicken and sprinkle each piece with salt and pepper.  In a large skillet add the vegetable oil and lightly brown each of the chicken.  After browning add to the slow cooker.  Add the garlic and chicken stock.  Place the layers of lemon on top of and between the pieces of chicken.  Spread the olives around the slow cooker.  Cook on low for 4-6 hours.  Mine was on for over 8 hours and was still very moist.  If you’re planning to leave it this long you may want to add a little more liquid.  Serve with orzo pasta on the side.





I also made a very quick Greek Salad to go with the the chicken.  Simply chop up lettuce, tomatoes and cucumbers, add some feta and an olive oil vinegarette!  


Overall a very simple and healthy meal that takes little time and clean-up!


P.S.  Stop over and visit A Chocolate Bouquet for a special interview with me!


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Slow Cooker Tajine with White Beans
Our schedule has been getting consistently busier as my boys are getting older so I’ve had to start playing with the slow cooker a bit.  A few weeks ago I tried another recipe without telling the family that I made it in the slow cooker (they tend to be slow cooker-phobic).  They really liked it so I plan to use it a lot more.  Last night was swimming class and around 3pm I threw this in.  
 

Slow Cooker Tajine with Beef and White Beans

Ingredients

  • 2 tsp vegetable oil
  • handful of italian parsley finely chopped
  • 1 tsp chopped garlic
  • 1/2 tsp corriander
  • 1 tsp cumin
  • 1/4 tsp hot paprika
  • 1/2 of a preserved lemon
  • 1 tsp white pepper
  • 1/2 pound beef (bone in or out your choice)
  • 2 cups white beans – soaked at least 6 hrs preferably overnight
  • 3-4 cups of water (enough to cover the beans and meat)
 
The directions are pretty straight forward – throw it all in the crock pot and cook on high for 3 hours or on low for about 6 hours.  If everything is cooked through and there is still a good bit of water left, pour the contents into a large pot on the stove and boil until liquid is reduced.  
 
You don’t have to use meat in this recipe – using just white beans works great too!!

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