January 27, 2021

Fennel and kale avgolemono soup

January 27, 2021/ Rebecca Davis

This quick and light version of the classic Greek lemon and egg soup has fennel and kale for some nutrition while maintaining the creamy and bright notes of the original. #meandthemoose #avgolemono #soup #souprecipe #avgolemonorecipe #easyrecipe #lu…

For this classic Greek lemon and egg soup, you slowly heat an emulsion of eggs, lemon juice, and broth for a quick, comforting bowl that packs a sweet and sour punch.

Take me to the recipe!

So guys, I’m trying to lose weight. I hate admitting that because it feels like a betrayal of my hard work to unlearn diet culture over this past year. BUT! Thanks to all of that work, I think I can lose a few pounds while maintaining a healthy relationship with food and my body. Because I love food and it’s not realistic for me to give any of it up. And, while I’m still working at loving my body, I appreciate all that it’s done for me and don’t feel like it has to match an unrealistic thin, white ideal.

But the fact is, I weigh more than I’d like to. Baby weight plus quarantine weight plus holiday weight has added up. I started reigning in my eating a few months ago, which helped my mental health. Somehow feasting on unlimited amounts of Nutella to deal with postpartum and covid anxiety wasn’t working. GO FIGURE. But I focused primarily on what I was eating, rather than on how much I was eating.

Now I need to face the statistics that having had Gestation Diabetes during my second pregnancy makes it more likely that I’ll develop Type II Diabetes if I don’t maintain a healthy weight. And, one of my chief physical complaints is back pain and when I’m holding onto extra weight, there’s more stress on my spine. I want to be able to play with and pick up my kids and I can’t do that if my back is out!

Enter, soup! I love soup in the winter anyway for its coziness, but it’s the perfect vehicle for veggies and healthy fats. It’s also filling and EASY.

This version of Avgolemono in particular is one of my favorites. It’s creamy without any dairy and a well-rounded meal with the orzo and veggies. It’s also infinitely adaptable based on your diet and preferences. Doing Whole 30? Leave out the orzo and add shredded chicken. Gluten free? Swap the orzo for rice. Vegetarian? Use veggie stock instead of chicken stock. Want more protein? Add beans or quinoa. Want it zingier? Add more lemon! Want it creamier? Add another egg! The variations are endless.

The only rule with Avgolemono is this: Don’t let the eggs come to a boil! You’ll end up with scrambled egg bits in your broth and nobody wants that.

Fennel and kale avgolemono soup

Time: about 30 minutes, mostly active
Yield: about 6 cups

6 cups chicken stock
1 tsp salt + more to taste (I’ve added another 1/2 tsp at the end in some batches)
1/8th tsp of black pepper
1 bay leaf
1 large garlic clove (or 2 medium/small), peeled and lightly smashed
1/2 cup uncooked orzo
3 eggs
¼ cup lemon juice (the juice of 1 large lemon) + more to taste
2 cups lacinto kale (1 small bunch)
1 small fennel bulb, sliced paper thin

Combine the stock, salt, black pepper, bay leaf and garlic in a pot and bring to a boil. Scoop out 1 cup of the hot stock and set aside to cool.

Scoop out the garlic clove and add it to a blender. Set aside.

Add the orzo and cook according to package directions, minus one minute.

While the orzo is cooking, chop the kale and slice the fennel as thinly as possible. Set aside.

Add the eggs and the lemon juice to the blender with the cooled garlic. Set aside.

Once the orzo is done, turn the heat down all the way and let the broth just barely simmer. Add the kale and the fennel and stir.

Check the cooling cup of broth. It should be warm, but not hot. If you can comfortably leave your finger in the broth, it’s ready. If the broth is still too hot to touch, add an ice cube and check again in one minute after the ice has melted.

Whizz the garlic, eggs, and lemon juice in the blender until just combined and slightly frothy. Add the warm broth in a stream or in 4 batches if your blender doesn’t open while running.

Add the egg, lemon, garlic, and stock emulsion to the simmering broth and cook, stirring, for about 5 more minutes. Don’t let the soup boil!

Taste for seasoning and add more salt, pepper, and lemon as needed.

November 28, 2017

Roasted fennel and salami pasta

November 28, 2017/ Rebecca Davis

Roasting fennel makes it taste super meaty, which means that a little salami goes a long way in this dish. Use your favorite marinara sauce recipe or just dump in some jarred stuff- whatever makes your weeknight meal prep easier! #meandthemoose #pastarecipes #pasta #easydinner #roastedveggies #easydinnerrecipes

Shake up your regular weeknight pasta routine with some roasted fennel and thinly sliced salami!

Take me to the recipe!

If you read my last post, you might be wondering if the turkey did, in fact, knock M out so that he slept away from home. The short answer is, no. The longer answer is, we didn't really let him try. After a disastrous nap attempt, we decided to drive home that night instead of risking another all-nighter.

I was definitely disappointed to head home so early and M was devastated, so it's gotten me thinking a lot about the danger of expectations as we head into the holiday season. Holidays with kids can be tough. They don't care that you've done the same magical thing for 10 years running. If they're tired or hungry or having a day for no reason at all, you just have to adapt.

For the past two years, that has often meant opting out of pictures with Santa and tree lightings because we knew that at 9-months and 21-months, M wouldn't really understand or appreciate them. And I struggled, especially seeing social media postings of others joyfully doing all of the things.

This year, M is older and more aware and so much more of a "kid." He understands holidays and wants to spend time with friends and family, so it feels like we'll be depriving him of something if we pull the plug due to an impending tantrum. He was SO sad to leave my parents' house after Thanksgiving that I worry about changing plans or setting him up by suggesting something if we can't follow through.

I think we'll try our best to be realistic about our plans and only share them judiciously with M. And we'll also try to be gentle with him and ourselves by acknowledging that this a season where everything is heightened in both good ways and bad. The calculus is always shifting about what's "worth it:" Our sanity versus making memories versus M's immediate happiness versus our overall health.

Anyway, back to the food! I love roasted fennel so so much; it’s just a little bit anise-y and roasting it takes away almost all of that medicinal bite. We often put roasted fennel on pizza because its taste is satisfyingly meaty without adding any actual meat.

I guess it's gilding the lily a bit to add meat to the roasted fennel, but the combo of roasted fennel and salami is top notch. I don't cook the meat at all because heat often turns cured meats a bit too gamey for my liking, but if that flavor is your jam, go ahead and saute the salami for 30 seconds to 1 minute.

I always use Marcella Hazan's famous sauce with a couple of small changes: I halve the butter and slightly brown it and then saute the onion a bit before adding the tomatoes (she tosses everything together). The sauce recipe is a perfect amount for about 10 ounces of pasta (a bit more than half of a box), but if you like a saucier dish, opt for 8 oz instead.

Salami and roasted fennel pasta

Time: About 25 minutes, all active
Yield: 6 adult servings

2-3 large bulbs fennel
1-2 Tbsp olive oil
Large pinch of fine sea salt
10 oz dry pasta (a little more than half of a standard box)
2 cups marinara sauce (your favorite jarred sauce or the recipe above from Marcella Hazan)
Salami to taste, thinly sliced or chopped
Parmesan cheese, optional
Chili flakes, optional

Preheat oven to 425. Wash fennel and thinly slice, trying to keep things as equal as possible. This will be difficult, so don’t sweat it too much. Toss with olive oil and a large pinch of saltl and roast for about 15 minutes, until the smaller bits start to brown and the larger pieces have softened.

Bring a large pot of well-salted water to a boil. Cook pasta according to package directions.

When pasta is cooked, drain it and return to the pot. Cover with marinara sauce and stir to combine and heat through if the sauce was refrigerated. Add the roasted fennel and chopped salami and stir a few times to incorporate.

Top with parmesan and chili flakes if desired.

January 10, 2017

Spanish-inspired potato, fennel, and chorizo frittata

January 10, 2017/ Rebecca Davis

Spanish frittata | Me & The Moose. This Whole 30-compliant frittata is another fast and easy Whole 30 recipe that is on the table in minutes, requires only a few ingredients, and is interesting and delicious for the entire family. #meandthemoose #whole30 #whole30recipes #frittata #easydinner #quickdinner #dinnerrecipes #fritattarecipes

This easy frittata is inspired by the perfect Tortilla Espanola, but is a) easier; b) faster, and c) includes more stuff. Oh, and it happens to be dairy and gluten-free.

Take me to the recipe!

I based this recipe on Mario Batali's Tortilla Espanola from Food & Wine. After doing a lot of research on tradition recipes for this dish, I realized that they all required frying the potatoes in several cups of oil and then flipping the entire egg and vegetable structure over and over using a large plate and a cast iron pan while cooking. What?!?! Do Spanish people do this with toddlers underfoot? If so, I salute you, Spanish parents. I wasn't game to take this on, but MB's recipe uses much less oil and forgoes the flipping, proving that it can be done! I cooked this like a frittata, letting the eggs set on the side and then cooking the rest in the oven because, laziness.

Spanish-inspired potato, fennel, and chorizo frittata

Time: 30-45 minutes, half active, half hands-off
Yield: 6 adult servings

1/4 cup olive oil
1 lb potatoes, sliced into 1/8 inch thick pieces or thinner
1 large fennel bulb (about 8 oz), sliced thinly
1/2 tsp salt
1/4 tsp black pepper
6 scallions, chopped
2 small links chorizo (4 oz), sliced OR 1 package of soyrizo
8-12 eggs, depending on how large your pan is or how much filling you use

Preheat oven to 350. Heat your oil in a 10-inch cast iron or other oven-safe skillet over medium heat.

Add the sliced potatoes and fennel and season with salt and pepper. Cook, stirring often to prevent browning, until the potatoes are fork tender. Cooking time with vary depending on the thickness of your potatoes, but plan for anywhere from 10-20 minutes.

While the veggies are cooking, crack 8 eggs and whisk to combine the whites and yolks. Don’t overwhisk! These don’t need to be frothy, just combined.

Once your potatoes and fennel are tender, add the scallions and cook for one minute more.

Add the chorizo and stir just to distribute.

Top with the eggs. If the eggs don’t come up at least 3/4 of the way to to the top of the veggies, crack a few more, whisk, and add to the pan.

Cook on the stovetop until the sides begin to set, about 7-10 minutes. Put into the oven to cook through, about 10-12 minutes. Check the middle with a skewer, chop stick, or popsicle stick to test for doneness.

Serve immediately or let sit out for up to three hours. This is also delicious cold!