May 10, 2021

Miso parmesan chickpeas and kale

May 10, 2021/ Rebecca Davis

This quick dish is funky, salty, cheesy, and creamy with lots of greens and filling fiber thanks to the beans. #meandthemoose #lunch #dinner #sidedishes #kalerecipes #chickpearecipes #vegetarianrecipes

This quick side dish or light main is an easy way to add some greens to your meal that are both tasty and satisfying.

The idea for these greens came from a New York Times Cooking recipe for Miso pasta. That simple recipe combines only butter, miso, and parmesan cheese with pasta, pasta water, and a little nori on top. My husband made this dish on a whim and we were all sort of stunned by its deliciousness— even the 6-year-old!

I mean, what’s not to love?? It’s funky, salty, cheesy, a little creamy, and a lot carby. I replaced the pasta with beans and greens, which is just a light nod to health, but if you wanted to add the pasta back in (or garbanzo pasta to double up on the bean-age!) that would also be delicious.

We typically eat this as a side dish with a simple chicken or fish that’s either grilled or roasted while the kale cooks.

Just a quick note about this recipe: I used salted butter because I like things pretty salty. Between the butter, miso, and parmesan, there’s a lot of salt in this dish. While I normally advocate salting as you cook to build layers of flavor, I encourage you to hold off on adding any extra sodium until you’ve finished the dish.

Miso parmesan chickpeas and kale

Time: about 20 minutes, all active
Yield: 4 side servings, 2 main servings

3 Tbsp butter (I use salted, but use whatever you have)
1 can chickpeas, drained and dried
1 bunch kale, stems removed and thinly sliced (about 3 firmly packed cups of you’re using prechopped or frozen)
1 heaping Tbsp white miso paste
3 Tbsp water, plus more as needed
½ cup parmesan cheese, shredded
Squeeze of lemon juice, to taste
Chili pepper flakes, optional
Fried egg, optional

Over medium high heat, melt your butter. This should only take 1-2 minutes and the butter might start bubbling on the sides, which is fine!

Add the chickpeas and cook, shaking the pan frequently, until the beans and the butter start to brown, about 4-5 minutes. If you don’t drain the chickpeas thoroughly, never fear! Your butter won’t get quite as brown and may need an extra minute or two to brown the chickpeas.

Add the kale and stir to coat. Turn the heat down to medium low and let cook for 1-2 minutes while you prep the miso.

Combine the water and miso paste in a small bowl or measuring cup and whisk to combine. Add to the pan and stir well. If the liquid boils off immediately or if there are brown bits stuck to the bottom of the pan, use 3-4 more Tbsp of water at a time to deglaze the pan. Repeat if necessary. You should have a little bit of liquid in the bottom of the pan before adding the cheese.

Turn off the heat and add the parmesan. Stir until melted.

Squeeze the lemon and garnish with chili pepper flakes, more cheese, and an egg if desired.

March 15, 2021

Browned butter and leek mashed potatoes

March 15, 2021/ Rebecca Davis

What’s better on your Easter or Passover table than some decadent (browned butter! cream!), spring-y (leeks!) mashed potatoes?

Take me to the spuds!

Spring holidays are the best. They feel like a gateway to blue skies, warmer weather, and, this year, like we’re one step closer to some sense of safety and normalcy. Maybe that’s overstating it, but last year’s holidays were SO WEIRD, right?. I was about 5 minutes postpartum with Z, so I’m sure everything felt worse in that state, but I remember being so afraid. We knew so little about Covid and how it spread. We wiped down our groceries with BLEACH. I was afraid to go in our front yard. We left our mail outside for WEEKS. WHAT THE FUCK.

Anyway, this year has been wild. I was actually imagining talking about it in the future. It’s going to be one of those conversations where the other people all went through the same thing, but we all need to talk about it like we were the only ones.

Anyway, about the potatoes. These are so quick and easy, but a little fancy and extra, which is what I like on a holiday table.

But let’s talk about ricing your mashed potatoes for a sec, shall we? I’m an avowed lazy cook/cleaner. I think it was years of dishwasher-less NYC kitchens that conditioned me to avoid extra dishes at any cost, so I really resisted using a ricer for a long time (and I still don’t use it unless it’s a special occasion). Some people are ricer devotees for achieving those ultra fluffy, creamy potatoes. And when you’re making straight-up, unadorned mashed potatoes, I do think the ricer makes a difference.

However, there are going to be lumps in these potatoes because we’re adding leeks, so I recommend skipping it and saving yourself some time and dishes.

Want to make these extra decadent and fancy? Add a drizzle of cream on top of the potatoes along with a sprinkle of flaky sea salt and some Aleppo pepper to finish it off. It’s *chef’s kiss*.

Brown butter and leek mashed potatoes

Time: 20 minutes, all active
Yield: About 4-6 side servings

1 lb Russet potatoes, peeled and chopped into 1-inch pieces
¼ cup heavy cream + more for drizzling
1 tsp kosher salt, divided
4 Tbsp butter
1 small leek, trimmed, quartered and sliced
¼ tsp pepper
Pinch of Aleppo pepper (optional)

In a medium soup pot, cover the peeled and chopped potatoes with cold water. Bring to a boil over a high flame. Once boiling, continue cooking at a rolling boil (you may need to turn the flame down if the water threatens to boil over) for 8-10 minutes or until the potatoes are fork tender.

While the potatoes are boiling, clean and chop your leeks and set aside.

Add the butter to a small pan or pot and heat over a medium flame until the butter has melted and begins to bubble vigorously and pop slightly. If the popping is too much or too dangerous, turn the flame down slightly, but you want to maintain the bubbling. Let the butter cook for 1-2 minutes and check to see if little brown bits are separating and falling to the bottom of the pan beneath the bubbles. The butter should smell nutty. This may take a few minutes longer depending on your pan and how cold your butter was to start, so keep checking regularly.

Once the browning has begun, add the leeks and ¼ tsp salt to the pan and cook, stirring occasionally, for about 5 minutes, until the leeks also begin to brown. If the browning happens too quickly, turn down the flame.

Drain the potatoes and add ¼ tsp salt. Mash well.

Add ¼ cup heavy cream to the mashed potatoes and whip vigorously with a spatula or whisk. When the leeks and butter are sufficiently browned, add them to the potatoes. Season with the remaining ½ tsp of kosher salt and ¼ tsp of pepper, or more to taste.

March 02, 2021

Almond and coconut energy balls

March 02, 2021/ Rebecca Davis

These coconut and almond energy bites are a quick snack to throw together, easy to eat, and last for weeks in the fridge. #meandthemoose #energyballs #energybites #snacks #almonds #dates #easysnacks

These throw-together snacks are easy to make and store for a filling, quick bite on the go.

Take me to the recipe!

Let’s talk energy balls, shall we? Sometimes called “energy bites,” these sticky, two-bite goodies are naturally sweetened with dates and come together in a food processor in minutes. They require minimal ingredients, can be modified to suit your tastes, and are surprisingly filling for such a tiny treat. Best of all, when stored in the fridge, they last for weeks.

This is the thing I grab when I absentmindedly open the fridge, looking for something (in both food and existential senses).

A couple of notes:

Make the balls small! The mixture is pretty caloric, so I make them no more than about 1 Tbsp each.
Do toast the almonds and coconut. That little bit of browning really enhances the flavor and makes the balls less sweet.
Test your dates before using. If they don’t squish almost effortlessly, they may be a bit too tough or dry. If that’s the case, cover them with boiling (or just really really hot) water and let sit for 5 minutes.

Almond and coconut energy balls

Time: 15 minutes
Yield: 16 balls

1/2 cup raw almonds
1/2 cup unsweetened shredded or flaked coconut
16 pitted dates, rehydrated if too tough or dry
2-3 Tbsp almond butter
1/8 tsp almond extract
Pinch of salt
Water, as needed

Preheat the oven or toaster oven to 350. Spread the almonds and coconut out onto a baking sheet and toast until the coconut is just beginning to brown on the edges and the mixture smells nutty, about 3 minutes. Keep a close eye on the mixture to ensure that it doesn’t burn.

Put the toasted almonds and coconut in a food processor along with the dates, almond butter, almond extract, and salt. Whizz in the processor until the mixture comes together in one large mass, about 4-5 minutes. If the mixture doesn’t come together, sprinkle in about 1/2 tsp of water and try again, repeating about every 30 seconds until you have a large mass.

Scoop about 1 Tbsp of the mixture into wet hands and roll into a ball.

Chill the balls in the refrigerator to help them set.

January 04, 2021

French onion lentil and spinach soup

January 04, 2021/ Rebecca Davis

This soup is healthy, warming, comforting, and filled with iron and fiber. It also tastes better the second day, so double the batch and enjoy the leftovers all week!

Take me to the recipe!

I started making this soup when I was pregnant with Z and the thought of eating meat really turned my stomach. I was looking for nourishing soups that also tasted great and kept me full because while I LOOOOOOVE a soup, they don’t always fill me up unless they’re cream-based or more of a stew.

Enter this soup. It starts off with a base of caramelized onions like you’re making French onion soup. I use a super-quick method for caramelizing onions that might take a minute to get the hang of, but turns raw onions into melty, caramelized goodness in about 20-25 minutes instead of 45-60 minutes. I outline the process here.

Basically, you’re using high heat and a covered pan while also de-glazing every 2-3 minutes to achieve that deep, rich color and flavor by utilizing all of the stuck on bits at the bottom of the pan. It can be tricky to find that sweet spot between browning and burning, but luckily, the onions are pretty forgiving and if they get a little too dark, you can just deglaze with a bit of extra water and turn the heat down a smidge.

Once you have those jammy onions in the bag, you can basically add the rest of the ingredients (with a little watching for a few minutes) and let the stove do the rest of the work.

This soup makes me so so happy. I’ve made it for new moms during those rough postpartum days. I’ve also made it for snow days and arctic days, regular days and special days. I always wish I was eating it in front of a fire wearing a huge sweater and reading a book, but alas, that never happens.

French onion lentil and spinach soup

5 cups sliced onions (about 3 large onions, sliced 1/8th of an inch thick)
3 Tbsp butter or olive oil (or a combo)
2 cups water
½ tsp dried thyme or 2 sprigs fresh thyme
1 tsp kosher salt
1 Tbsp red wine vinegar
4 cups beef broth
¾ cup dried green or brown lentils
1 cup frozen spinach or 1 bag fresh baby spinach

Time: About 1 hour (30 minutes active)
Yield: about 5 cups of soup

Slice the onions into 1/8th to 1/4th inch slices.

Heat the oil and butter over a medium flame in a large skillet with high sides.

Turn the heat up to medium high and add the onions. Cover and cook, for 2-3 minutes until the onions begin to brown and stick to the bottom of the pan. Pour in about 2 -4 Tbsp of water and scrape the brown bits from the bottom of the pan. Cover and cook for 2-3 more minutes and repeat the process. Continue cooking until the onions are a deep brown color, about 20-25 minutes.

Add the thyme and salt and cook for 1 minute.

Add the red wine vinegar and cook until evaporated, about 1-2 minutes.

Add the broth and the lentils. Bring to a boil over the highest flame. Once boiling, reduce the flame to low and simmer, covered, for about 30 minutes until the lentils are cooked, but have a little bit of crunch left to them. (Continue to cook for another 10 minutes if you prefer mushier lentils.)

Turn off the flame and stir in the spinach, either frozen or fresh, and stir to wilt.

Test for seasoning.

November 22, 2020

Koginut squash soup

November 22, 2020/ Rebecca Davis

Koginut squash, a cross between butternut and kabocha, makes a creamy, herby, warm, and comforting soup. #meandthemoose #squashsoup #koginut #koginutsquash #squashrecipes #squashsouprecipes

This soup is so creamy, herby, warm, and comforting—everything a bowl of soup should be. I use Koginut, which is a cross between the butternut and kabocha varieties of squash, but use anything you have on hand!

Yes, soup for you!

The koginut is my new favorite squash. It has the thick, creamy flesh of a kabocha squash but the mellow, sweet flavor of a butternut. If you can’t find one, have no fear. Basically any winter squash variety would be perfect here and all roast in roughly the same way. I’ve also used 2 extra large sweet potatoes in a pinch and the soup turned out equally delicious.

A note about roasting: One important element of this roasting method is to NOT trim the tops and bottom of the squash. Leaving them whole means that the steam gets trapped in the cavity of the squash so that it roasts and steams at the same time.

Also! In the recipe, you’ll note that I put the milk high up on the ingredients list even though we don’t add it until the end. That’s because, bringing it to room temperature and even microwaving it a bit makes it less likely that the milk solids will separate, which can happen if the cold milk is shocked by the hot soup. You can warm it in a pan on the stove while the soup simmers, but who wants to make another dish or worry about something scalding?

Koginut squash soup

Time: About 90 minutes, less than half of it active
Yield: 10 cups of soup

3 cups roasted squash, about 1 medium winter squash or 2 very large sweet potatoes
½ cup heavy cream or half and half
1 Tbsp olive oil
½ large onion or 2 large shallots, roughly chopped
5 large garlic cloves, roughly chopped
1 Tbsp butter
3 stems fresh thyme or ¼ tsp dried
Heaping ¼ tsp cumin
Heaping ¼ tsp paprika
1 tsp sea salt
4-6 cups low sodium chicken stock
2 Tbsp brown sugar (optional)

Heat oven to 425. Halve the squash and scoop out the seeds and stringy flesh inside. Place the squash cut side down on a parchment-lined baking sheet and roast for 30-45 minutes, until the squash is fork tender.

Using a kitchen towel or oven mitt to protect your hands, scoop out the cooked flesh from the inside of the squash and set aside.

Measure out the cream or half-and-half. Let sit at room temperature while you prepare the rest of the soup.

In a large stock pot, heat the olive oil over a medium-low flame and then cook the onion until beginning to brown, about 5-6 minutes. Add the garlic and cook for 1 minute until fragrant.

Add the butter and let melt and bubble slightly.

Add the spices, stir well, and cook for 1 minute until fragrant.

Add the squash and stir well to combine. Add the stock, stir well again, increase the flame to high, and let the liquid come to a boil.

Turn down the flame to low and let simmer for 15 minutes.

Puree the soup.

Add the puree back to the original pot. Test the milk to see if any chill remains. If it feels cool to cold, microwave it for 30 seconds at a time until it feels room temperature or warmer. Add to the soup and stir.

Test for seasoning and adjust as necessary. If desired, add 2 Tbsp of sugar (brown or white) and stir to combine.

Me & The Moose

Me & The Moose

Elevated family food

Me & The Moose

Miso parmesan chickpeas and kale

Miso parmesan chickpeas and kale

Browned butter and leek mashed potatoes

Brown butter and leek mashed potatoes

Almond and coconut energy balls

Almond and coconut energy balls

French onion lentil and spinach soup

French onion lentil and spinach soup

Koginut squash soup

Koginut squash soup

Me & The Moose