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.

August 18, 2020

Broccoli tacos

August 18, 2020/ Rebecca Davis

Roasted broccoli, poblano and meunster cheese sauce, and broccoli micro greens make for a quick, nutritious, and lip-smackingly good meatless monday or taco tuesday meal.

Take me to the tacos!

A few weeks ago, M decided that he didn’t like tacos. He still liked tortillas and all of the fillings, but brand anything as a “taco” and he was not interested. I only cared because often, the easiest route to dinner goes right through fridge-clearing-taco-ville. Maybe if I’d offered a Chocotaco he would have been into it? We’ll never know.

But while I was making these broccoli babies for the first time, he commented, “that smells really good.” Dear reader, he ate it. The whole thing. It was definitely the poblano cheese sauce, which I would like to put on everything for the rest of my life.

Instead of making a queso with cornstarch added at the end, I make a roux to start and added the cheese once the milk had thickened. I’m sure going the traditional queso route would also have been delicious. I just chose something else because life is about choices.

A couple of notes:

Keep an eye on the broccoli after about 15 minutes. The cooking time really depends on how fresh your broccoli is, how large your florets are, and how hot your oven runs.
Add in any other bits and bobs to the tacos that you want. I used broccoli because its a favorite in our house, but other roasted veggies or proteins would be delicious here.
Double the cheese sauce. Just do it. This recipe makes enough for about 6 tacos, but the sauce makes a delicious dip for chips or raw vegetables.

Broccoli tacos

Yield: 6 tacos
Time: About 40 minutes, mostly active

1 lb broccoli florets (buy 1.5 lbs because you’ll cut off the stalks)
3-4 Tbsp olive oil
Large pinch of salt
1 large poblano chili (or 1 small can of pre-roasted chili)
1 Tbsp butter
1 Tbsp flour
¾ cup whole milk
3 oz muenster cheese
1 oz cheddar cheese
½ tsp sea salt
¼ cup minced poblano chili
6 corn soft taco shells
Broccoli microgreens

Preheat the oven to 425. Spread out the broccoli florets on a baking sheet and toss with the olive oil and large pinch of salt. Roast for 20-25 minutes, or until the broccoli is as crispy as you’d like. Stir the florets around on the sheet pan halfway through cooking.

While the broccoli is roasting, make the sauce.

Roast your poblano pepper. Turn on the stove burner and place the washed and dried pepper directly on the flame. Have a pair of tongs handy and turn the pepper every 30 seconds or so to ensure that it’s charred everywhere. This usually takes me about 5 minutes.

Once the skin is blistered all over, place the pepper in a large bowl or paper bag and either cover it with plastic wrap or a tea towel or close the paper bag tightly at the top. Let the pepper stand for 5-10 minutes until the steam has loosened the pepper’s skin. Check by pinching some of the pepper and the skin should slip off easily. If it doesn’t, let it steam for a few more minutes and try again.

Once the pepper has steamed, remove as much of the skin as you can, the top, and the inner seeds. Chop the pepper into small pieces. One pepper should make a scant ½ cup of chopped, roasted peppers.

In a small pot, melt the butter over medium heat. Whisk in the flour and let the mixture bubble lightly until it has turned a medium golden color, about 5 minutes.

Whisk in the milk and stir thoroughly to combine. Continue to stir as the milk bubbles very slightly on the edges. If the milk bubbles up too vigorously, turn down the heat. When the milk mixture has visibly thickened and coats the back of a spoon, add the salt and cheese and stir until the cheese has melted.

Stir in the chopped roasted poblanos.

Assemble the tacos.

Heat up the tortillas in a hot, dry pan for about 1 minute each. When hot, fill the shells with the roasted broccoli and top with the cheese sauce. Top with the broccoli microgreens, avocado, grated cotija cheese, and any other toppings you like.

June 28, 2019

Pickled veggie pasta salad

June 28, 2019/ Rebecca Davis

This pasta salad requires a tiny bit of forethought so that you can let the veggies pickle for a few hours, but it’s well worth the effort for a crowd-pleasing, tangy and bright salad that complements any other BBQ dishes. #meandthemoose #pastasalad… — This pasta salad requires a tiny bit of forethought so that you can let the veggies pickle for a few hours, but it’s well worth the effort for a crowd-pleasing, tangy and bright salad that complements any other BBQ dishes. #meandthemoose #pastasalad #pastarecipes #summerbbq #pickles #pickledveggies

This is my platonic ideal of pasta salad: Tangy, bright, and crunchy, but also a little creamy and, frankly, oily. You can’t help but smell a smoky grill, hear kids laughing, and feel the sun in your face with this salad on your plate.

Just the pasta, please.

So, pasta salad is often an underwhelming affair. It feels necessary at BBQs and is easy to produce in huge quantities. And sans eggs or mayo, it keeps in the sun for hours without risking a side of salmonella. But what a waste when it’s totally boring!

This recipe uses a huge quantity of quick-pickled seasonal vegetables and aromatics, which takes a little pre-planning, but is very worth it. My kid also happens to love pickles, which is a pretty good way to get him to eat veggies.

The recipe I’ve developed here is best when left overnight, but the veggies can be eaten after about 3 hours and definitely taste pickled. Leaving them overnight helps the garlic to mellow, which can be considered a kindness to your guests, no? But also feel free to omit the garlic if you must.

And while I haven’t included anything but the pasta, dressing, and veggies in this recipe, you can customize this dish in whatever way suits your family. I make this for the three of us with mozzarella balls or feta. I’ve also thought about searing some salmon and flaking it in there or just opening a can of tuna and dumping that in. Also, the pickled veggies remind me of gardiniera, so I’m sure a salami or other Italian cured meat would be amazing in there. Experiment! Go crazy!

A couple of notes:

I’ve made this salad by putting all of the veggies into one jar and I’ve made them by separating the different veggies into their own jars. If you do the veggies separately, you might need to increase the amount of pickling liquid. Just double or triple the amount of vinegar, sugar, and salt that you mix together and spread it among the different containers.
I opted for scallions because, though I LOVE a pickled red onion, they turn the pickling liquid (and everything else that’s being soaked) a bit pink.
I also used fresh corn because it’s in season and is so sweet and perfect right off of the cob that I can’t imagine not using it. But I’m sure frozen would do the trick too.
I give a range of oil and a range of pasta to use here. Some fancier pasta comes in smaller amounts (12-14 oz is a popular weight), but you can definitely use a whole pound of that’s the amount you have. Obviously, the more pasta you use, the less prominent the veggies will be and the more sauce you’ll need and vice versa.
I’ve also made this with chickpea pasta and, dare I say it, I might PREFER the bean pasta to regular white pasta. Shocking, I know.

Pickled veggie pasta salad

Active time: About 30 minutes, mostly spent chopping and mixing
Total time: Anywhere from 3 hours to 1 week, depending on how much you let the pickles sit
Yield: About 9-10 cups of salad

¾ cup white vinegar
1½ Tbsp sugar
¾ tsp salt
3 large cloves garlic, peeled and smashed
½ large bunch scallions (about 4-5 large), trimmed and roughly chopped
1 pint cherry tomatoes, halved
½ large orange bell pepper, roughly chopped
2-3 large ears corn, with kernels removed (or about 1½-2 cups)
12-16 oz dried pasta (depending on the ratio of vegetables to pasta that you prefer)
1/2- 3/4 cup olive oil
2 Tbsp red wine vinegar
½ tsp Dijon mustard
½ tsp kosher salt
¼ tsp fresh pepper
½ tsp dried or 1 tsp fresh oregano, well minced if using fresh
¼- ½ cup fresh basil leaves, torn

For the pickled vegetables:
In a small bowl, combine the vinegar, sugar, and salt and stir until the sugar has dissolved, about 2 minutes. (You won’t hear any more crunching on the bottom of the container.)

In a large container or several smaller containers with a tight fitting lid (see note above about the amount of pickling liquid if making the pickles in separate jars), add the smashed garlic, chopped scallions, and chopped vegetables. Pour in the vinegar mixture, seal the container, and shake a few times.

Place in the refrigerator and leave for 3 hours or up to 1 week.

For the salad:
Cook your pasta according to package directions in well-salted water.

While your pasta cooks, combine the oil, red wine vinegar, dijon mustard, salt, pepper, and oregano in a small container.

Once the pasta is cooked, drain it and add it to a very large bowl. Add half of the olive oil mixture and stir well.

With a large fork or slotted spoon, remove the vegetables from the pickling liquid, transferring as little of the brine as possible (though don’t go crazy). Set aside the garlic cloves and mince the pickled cloves. Add everything to the pasta and stir well.

Add more of the olive oil mixture to taste until you feel that the pasta salad is wet enough.

Mix in and top with the torn basil before serving.

March 12, 2019

Pasta con ceci (and white beans)

March 12, 2019/ Rebecca Davis

A one-pot, healthy, vegan optional pasta dinner full of beans and veggies that comes together in less than 30 minutes? Oh, and it’s made with things you likely have in your pantry right now (or could easily get on the cheap)? Yes and yes.

Take me to the recipe!

This dish started with Victoria Granoff’s wonderful Pasta con ceci from Food52. It’s easy, fast, inexpensive, and shockingly complex considering the petite ingredient list and short cooking time.

However, that quick cook left the chickpeas a little too raw, in my opinion. And while I love a healthy fat, the original recipe calls for lots of olive oil and I wanted to lighten it up a bit. I suspect that the larger amount of oil masks the chickpea taste a bit, but I like the idea of replacing fat with fiber and not the other way around.

I tried to swap in white beans for the chickpeas entirely, but they cooked down too much. Half and half white beans and chickpeas, though, proved the winning combination: Some bite from the chickpeas and some creaminess from the white beans marries perfectly.

Use whole wheat pasta and throw in some julienned kale at the end and you have a rounded, healthy dish full of fiber and protein.

Even M, who’s been in an extended picky phase, gobbled this up and we didn’t even need to put other “safe’ foods on the table.

All that to say, MAKE THIS FOR DINNER TONIGHT!

Pasta con Ceci (and white beans)

4 tablespoons extra-virgin olive oil
6 large cloves garlic, peeled and smashed
1/3 cup tomato paste
1½ teaspoon kosher salt, or more to taste
1 can of white beans, drained and rinsed
1 can chick peas, drained and rinsed
1½ cup uncooked orecchiete pasta (or another small shape)
3½ cups stock or water
1 parmesan rind (optional)
½ bushel Tuscan (also called Lacinto or Dinosaur) kale, julienned (about 1½-2 cups)

For serving: red pepper flakes, more parmesan,

Heat the oil in a large pot over a medium-low flame, until hot, but not crackling.

Add the smashed garlic (it should sizzle in the pan right away) and cook until it’s deeply tanned, but not dark brown. Adjust the temperature as needed to avoid burning.

Add the tomato paste. It should also sizzle when it hits the pan. If not, increase the temperature. Cook, stirring and hearing the sizzle, for 30 seconds to a minute.

Add the white beans, pasta, water or stock, and salt. Bring to a boil.

Reduce the heat to low and add the cheese rind, if using. Let simmer uncovered (you should have a decent simmer going and see bubbles popping throughout the cooking. If not, increase the temperature) for 15-20 minutes or until the sauce has thickened to your liking and the pasta is cooked.

Turn off the heat and toss in your kale. Stir a few times to let the residual heat wilt the greens.

Serve.

Yield: 4 servings

September 11, 2018

How to fill a lunchbox

September 11, 2018/ Rebecca Davis

Chicken and cheese taco with cherry tomatoes, raspberries, blackberries, Romesco sauce, guacamole, and flax seed tortilla chips.

I spend a lot of time thinking about, planning, and executing M's lunches. And there are days when he eats...none of it. But there are days when he eats tons and I feel utterly triumphant. I wanted to share my top lunchbox tips so that you, too, can declare victory when that lunchbox comes home nearly empty (and you haven't worked that hard to make it happen).

Sushi is always a favorite and can be filled with WHATEVER your kid likes. See my Instagram post for my simple sushi rice recipe.

1) Repurpose leftovers: Obviously, you can plop a portion of last night's dinner into your kids' lunchbox. (See below for some favorite ways to do this.) But another tactic is to make extras of the proteins and veggies that were dinner's components. Those ingredients, plus a tortilla with some cheese (or vegan cheese) and avocado, become a taco, quesadilla, or roll-up. We're also big fans of the "open face" sandwich with cheese melted on top. Or, cube it all up and make a skewer. Or, if your kid is a pasta eater, add those proteins and veggies to noodles and some jarred sauce. Easy peasy.

Leftover fried rice plus smoked salmon, blueberries, cheese, hummus, and pretzels.

2) Prep: Every weekend I do these 5 things:

Hard boil some eggs
Make a white, wheat, rice, or bean pasta
Bake mini muffins or doughnuts
Make no-bake energy balls or granola bars
Roast two veggies that I know M will eat

3) Send breakfast for lunch: I often make double breakfast and add it to a lunchbox later in the week. For instance, these two-ingredient egg and banana pancakes are a big favorite. Use them as sandwich bread with nut or seed butter and chia jam or rolled them up like little cigars. Savory waffles like veggie or cheese can sub in for sandwich bread. Granola cups are also an easy batch bake that work for breakfast, lunch, and snacks.

4) Take inspiration from their classroom learning: I like to theme M's lunches, but that's mostly because I need inspiration and not because I'm trying to win any mom awards. Dinosaurs, Butterflies, and The Ocean were particularly fertile ground. Even if "theme-ing" lunch just means cutting out a sandwich shape, it feels a little special.

5) Deconstruct something they like: Add the fixings for tacos, nachos, sandwiches, pasta, etc and let them put it together themselves. Like a homemade lunchable.

6) Think about appetizers: Have you considered sending your kids to school with a cheese plate or chicken sausage pigs in a blanket? Half of M's lunch most days is a crudite plate.