May 09, 2019

Roasted strawberry and rhubarb butter

May 09, 2019/ Rebecca Davis

Roughly chop some fruit and toss it in the oven for a spring-y fruit butter that’s naturally sweet, SUPER EASY, and extremely versatile. #meandthemoose #strawberryrhubarb #fruit #fruitbutter #naturallysweet #jam

Rhubarb season is here! Turn this tart veg into a thick, spreadable butter to use all day, every day.

If you’ve searched Instagram recently, it’ll come as no surprise that rhubarb is a very photogenic vegetable. The variations in color lend themselves to ombre-ing and chevron-ing to your heart’s content. But today, we’re keeping it simple by doing neither of those things.

Instead, we’re turning strawberries (fresh or frozen!) and those giant rhubarb stalks you find in the grocery store (or your garden if you’re lucky enough to grow your own) into a butter akin to apple or pumpkin. Because why should fall fruits and vegetables have all the fun?

In early spring, I use frozen berries because it annoys me that strawberry and rhubarb are a perfect combination, but their growing seasons only overlap for a hot minute here in New England. Buuuuut, I found some giant, organic BBs in the grocery store recently, so I went for it with the fresh berries a little earlier this year.

A couple of notes:

Let the berries and rhubarb cook until the juices start to get a little syrupy. You can test this by sticking a spoon into the hot liquid (DON’T USE YOUR FINGER!!!). If the strawberry juice coats the back of the spoon and doesn’t drip off entirely, you’re about done. Make sure that your berries don’t burn because they can taste bitter.
This is a TART butter because, well, rhubarb is tart and that’s the beauty of it. If you like things a little sweeter, you can add a bit of sugar or use more berries than rhubarb. OR, you can combine the tart butter with sweeter things like cakes, cookies, sweetened yogurt, and whipped cream.

Roasted strawberry rhubarb butter

time: About 1 hour, 45 minutes, about 5 minutes active time
Yield: 12 oz (1½-2 cups)

4 heaping cups strawberries (fresh or frozen)
2 heaping cups chopped fresh rhubarb (about 3 extra extra-large stalks or 6-8 smaller stalks, chopped into 1-inch chunks)

Preheat the oven to 350.

Wash and chop the rhubarb. Combine with the frozen strawberries on a parchment-lined, rimmed baking tray.

Cook for 25-30 minutes, until the fruit is soft, the strawberries have released their juices, and the juice has started to become syrupy (see note above). Watch the berries closely after about 20 minutes to ensure that they don’t burn.

Let the fruit cool completely, about 15 minutes.

Scoop the fruit into your blender. Whatever juice gets onto the spoon is fine, but don’t add any remaining syrup.

Blend until smooth.

Store in the fridge for up to 7 days.

August 22, 2018

Almond butter quinoa muffins

August 22, 2018/ Rebecca Davis

What these muffins have: Good fats, protein, Omega-3s, deliciousness.

What these muffins don't have: Gluten, dairy, refined sugar, wheat, eggs, soy.

Bonus feature: The muffins only require one bowl!

The new school year already started for lots of the country, but here in CT, M's preschool starts again on Monday. I've been thinking about quick ways to begin our day with protein that don't require cooking in the morning. These muffins are the answer!

Half of the flour is ground quinoa, which has lots of protein. The other half is oatmeal. I originally made these muffins with almond flour instead of oats for even more protein, but the almond flour was so dense that the muffins stuck to the roof of your mouth. You could just feed your kid a spoonful of almond butter and save yourself the trouble.

With the oatmeal, the muffins are still substantial, but they're no longer dense. They're actually a smidge crumbly because I omitted eggs and any other binding agent. I wanted them to stay vegan and I don't always have the patience to make a flax egg. Letting them cool completely before eating them made them sturdier too.

For the first day of school, I thought it might be nice to add some blueberry chia jam and a quick icing to make the muffins more special. (I also called them breakfast cupcakes, which went over VERY WELL.) The jam is simple and free of any added sugar. I used cream cheese and maple syrup for my frosting, but you could also use coconut cream or a pre-made dairy-free topping.

You could also mix the chia jam with some yogurt for a delicious breakfast for the younger set (or the parental set, if I'm honest).

If you're avoiding nuts, substitute coconut or rice milk for the almond milk and use sunflower seed butter in place of the almond butter. Still delicious!

Important note: These muffins are best when fresh, so I recommend freezing 3/4 of the batch and then either defrosting a serving at night for breakfast the next morning, or toasting a frozen one right before eating it.

Almond butter quinoa muffins

2 large mashed banana
1 cup creamy natural almond butter, well mixed (or nut butter or seed butter of your choice)
½ cup maple syrup
¼ cup unsweetened vanilla almond milk (or rice, coconut, or other non-dairy milk of choice)
1 Tbsp vanilla extract
1 cup quinoa flour
1 cup quick oats
½ tsp salt
1½ tsp baking powder
1 tsp baking soda
1 tsp pie spice (or cinnamon)
2 tsp apple cider vinegar

Preheat oven to 350.

In a large bowl, mash the bananas. Add the almond butter, maple syrup, almond milk, and vanilla extract and mix well.

Add the flours, salt, baking powder, baking soda, and spices. Mix well. Add the apple cider vinegar and mix again. Let the mixture sit while you prep the muffin tin and prepare the jam and icing (if using).

When ready, spoon the mixture into your muffin tin until each opening is half full.

Bake for 12-14 mins or until the tops turn golden brown and the muffins are firm to the touch.

Let cool completely in the muffin tin before serving.

Yield: 18 muffins

For the Blueberry chia jam:
1 pint blueberries
1 ½ Tbsp chia seeds

Put the blueberries into a small sauce pan and cook over a medium low flame until the berries have broken down and become syrupy, about 15 minutes.

Let cool for 5 minutes and add the chia seeds. Mix well.

Place the mixture in the refrigerator for 10-15 minutes or until ready to use.

Yield: 1 Tbsp per muffin

For the frosting (optional):
2 ¼ cups whipped cream cheese
6 Tbsp maple syrup

Mix the cream cheese and maple syrup well with a spatula. The mixture will look curdled at first. Continue mixing until the two ingredients have come together. Refrigerate until ready to use.

Yield: 2 Tbsp per muffin

August 03, 2017

Cucumber and watermelon juice

August 03, 2017/ Rebecca Davis

Watermelon and cucumber juice | me & the moose | watermelon and cucumber combine with lime and any herbs that are overflowing in your garden (basil and mint are favorites) for a refreshing summer drink that’s equally delicious as a mocktail or a cocktail. #meandthemoose #drinks #summerdrinks #cucumber #watermelon #watermelondrinks #juice

I food shopped last weekend as if we aren't moving 2 weeks from today. And we're not moving a few blocks away where we can schlep our leftover mayo in a cooler and voila, have a restocked fridge. We have an overnight in between moving out and moving in and somehow, I don't think the Hampton Inn's mini fridge can accommodate our haul of condiments. Call me crazy.

So, operation clean-out-the-fridge has begun and I completely forgot that I tossed a mini watermelon and a cucumber into my farmer's market bags last week. Before they went bad, I whizzed them up in the blender, added some lime juice for zing, and ran the whole thing through a fine mesh sieve. M was begging to bring it to school in his water bottle, but luckily he drank it all before we left the house, so I didn't have to break his heart by saying no.

One note: If you want to skip the sieving, look for a seedless watermelon and a hothouse or English cucumber for this recipe. Depending on your family's tolerance for pulp, you may also want to peel the cucumber too.