September 23, 2021

Apple cider slushee

September 23, 2021/ Rebecca Davis

Deal with a fall heatwave with these frozen cider slushees! They can be spiked, spiced, or enjoyed plain! #meandthemoose #cider #falldrinks #frozentreats

Move over pumpkin spice latte, apple cider slushee is coming for your “best fall drink” title! This easy bev can be spiced, spiked, or enjoyed straight up.

Take me to the recipe!

This may be a very Northeast specific rant, but why is it so hot at the beginning of fall? I feel like September, much like that other “changeover” month March, is a tease. Occasionally it’s chilly and crisp and then BAM — humid and gross. It rains and then the sun comes out immediately to really perfect those sweatbox conditions. It feels slightly chilly at 7 am, but by 9 it’s 80 and the air is heavy. How do you dress? What do you eat? I want to want all of the cozy things, but it’s too. damn. hot.

Anyway, that’s why you should freeze your apple cider. You get the coziness of fall, but the refreshment of an iced drink!

You can absolutely spice this cider by adding cinnamon sticks, crushed whole cardamom pods, anise pods, or some fresh ginger, bringing the cider to a boil, letting it simmer for 20-30 minutes, and then straining out the spices. I don’t love adding ground dried spices to my cider because I feel like it makes the cider slightly gritty, but it’s not a deal breaker. (Really, nothing is a deal breaker for me when it comes to cider.)

Apple cider slushee

Time: 6 hours, or overnight + 5 minutes active time
Yield: 2 slushees

2 cups apple cider
2 shots Calvados or other apple brandy, optional

Fill a standard ice cube tray with fresh cider. Let freeze for at least 6 hours or overnight.

Chill the cups you plan to use for the slushees in the freezer while you make the drinks.

Add the ice cubes to a blender (the higher powered, the better) and pulse 3-4 times or let run for about 3-4 seconds. Pulse again or run for 1 more second at a time until the cubes are crushed to your liking. In my experience, the cubes crush up very quickly and you don’t want them to re-liquify.

Spoon the crushed ice into the chilled cups and add 1/8-1/4 cup of fresh cider. Add 1 shot of calvados (optional).

April 30, 2021

Avocado toast with a twist

April 30, 2021/ Rebecca Davis

Try a new take on the quick, easy, and healthy classic avocado toast with chickpeas, harissa, feta, tzatziki, pesto, arugula, eggs, and dukkah! #meandthemoose #avocadotoast #lunch #easyrecipes #breakfast

Refresh your breakfast and lunch avocado toast routines with these three quick and healthy spins on the classic sandwich staple.

I know, I know. Who really needs a recipe for avocado toast? Well, here’s the thing. I’m SO BORED with the standard base and toppings. I love everything bagel seasoning, but if I eat one more avocado smashed with it sprinkled on top, I’m going to turn into an everything bagel. Which might sound okay, but trust me, I would make a VERY SALTY bagel.

Anyway, here are some fun options I’ve been incorporating into the rotation!

Egg, pesto, and arugula liven up the classic avocado toast. #meandthemoose #avocadotoast #pesto #eggs #breakfast #lunch

Egg, pesto, and arugula avocado toast

1 piece of bread (your choice!)
1/4 large avocado, smashed
2 Tbsp pesto
1 egg, cooked using your preferred method
1 large handful arugula
flaky sea salt
drizzle of olive oil

Toast your bread.

While the bread is toasting, cook your egg however you like. I’ve used fried, poached, hard-boiled, and scrambled eggs in this and they all taste great.

Prep your other ingredients. I linked to my basic, kid-friendly pesto above, but there are loads of pesto recipes on this site OR feel free to use your own favorite recipe or a store-bought version.

Smash the avocado onto your bread with a fork and spread pesto on top. Add the egg and the arugula. Top with a sprinkle of salt and a drizzle of olive oil.

Crispy chickpeas, dukkah and harissa are a fresh vegan take on the classic avocado toast. #meandthemoose #veganrecipes #veganlunch #chickpeas

Dukkah, crispy chickpea, and harissa avocado toast

1 piece of bread (your choice!)
1/4 large avocado, smashed
1 can of chickpeas
1-2 Tbsp olive oil
pinch of sea salt
1 Tbsp dukkah seasoning (I used a Trader Joe’s mix, but dukkah recipes and pre-made mixes are easy to find)
1/4-1/2 tsp harissa spice
flaky sea salt
drizzle of olive oil (I used roasted garlic oil)

Preheat the oven to 400. Spread the drained chickpeas out on a sheet pan and pat dry with a paper towel. Drizzle with the olive oil and a large pinch of sea salt and bake for 10-15 minutes or until the chickpeas are crispy.

While the chickpeas are baking, toast your bread.

Smash the avocado on top of the bread and sprinkle with the dukkah seasoning. Top with about 1/4 cup of the crispy chickpeas. Sprinkle on your desired amount of harissa, flaky sea salt, and olive oil.

Quick-pickled cucumbers and onions add a lightly sweet and tangy bite to the salty feta and creamy, garlicky tzatziki of this new version of avocado toast. #meandthemoose #feta #tzatziki #avocadotoast #lunch #breakfast #quickpickles

Tzatziki, feta, and pickled cucumber avocado toast

1 piece of bread (your choice!)
1/4 large avocado, smashed
1 English or hothouse cucumber (use 3/4 for the pickles and the other 1/4 for the tzatziki if making yourself)
1/2 large white onion
1/2 cup white vinegar
1/2 tsp salt
1 Tbsp sugar
1-2 Tbsp tzatiki (recipe here or use a premade version)
1-2 Tbsp crumbled feta

Thinly slice 3/4 of the cucumber and 1/2 of the onion. Combine with the white vinegar, salt, and sugar in a container with a lid. Shake well and leave to marinate for 5-10 minutes.

Make the tzatziki, if necessary.

Toast your bread. Smash the avocado on the bread and top with pickled cucumbers. Add the tzatziki and top with the crumbled feta.

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.

October 15, 2020

Cheap and easy chicken meal prep

October 15, 2020/ Rebecca Davis

Meal prepping made fast and easy! A mostly hands-off process yields lots of rich chicken stock and shredded chicken so you can be prepared for busy weeknights, but also be flexible about what you eat and when. #meandthemoose #mealprepping #chicken #…

If the idea of “meal prepping” makes you roll your eyes, then this post is for you! A mostly hands-off process yields lots of rich chicken stock and shredded chicken that allows you to be flexible with your week’s meals while also being prepared for busy weeknights.

Take me to the chicken!

October is Hunger Awareness Month and it’s honestly kind of embarrassing that we even need an “awareness” month for a problem that’s so huge. According to the USDA, in 2019, over 13 million households experienced food insecurity including 2.4 million households with children. On top of those stats, unemployment in the US hit an all-time high in April 2020, so that’s a lot more people facing food shortages this year.

To that end, over on Instagram, Chelsea from The Dancer’s Pantry has created a new account which highlights original meals from different food bloggers, each costing less than $10 and aiming to serve at least 2 adults, but most serve 4 or more. There are vegetarian and carnivorous meals; breakfasts, lunches, and dinners; and I’m contributing this meal prep strategy! Check out Feed for 10 to see more.

I finally wrote down the ratios and cooking times for my favorite (and basically only) weekly meal prep. I don’t like rigid meal planning because, while I’m a devoted rule follower most of the time, when it comes to food rules, (even ones I make for myself!) I have a real “burn it all down” vibe.

Also, with kids it’s important to be able to pivot when suddenly they HATE something that was previously a favorite.

Enter: This easy, cheap, and mostly hands-off meal prep strategy. You come away with a huge amount of rich chicken stock that is so much more delicious and filling than the boxed stuff or a bullion cube. It freezes well and lasts frozen for 6 months. It also makes soups and stews much richer, which is helpful when you’re trying to make things stretch. I use this stock in any recipe that calls for stock, obviously, but also to cook these super easy and fast one-pot pastas because it really boosts their flavor.

The shredded chicken is also a lifesaver on busy nights. Throw it into tacos or enchiladas (if you’re feeling ambitious), stovetop mac and cheese or any other simple pasta dish, or smother it with your favorite BBQ sauce and have some messy but delicious pulled chicken sandwiches. The chicken also freezes well if you want to save it for later dinners.

$10 Meal prep (chicken stock and shredded chicken)

Time: 1 hour, 45 minutes, mostly hands off +15 minutes for straining
Yield: 11 cups stock, 4 cups cooked, shredded chicken

1 chicken, cut into pieces (about 3½-4½ lbs) $11.95 from Trader Joe’s (I bought a pre-cut chicken, but there were whole chickens available for $7-$9)
1 large bag frozen veggie and aromatic leftovers (save everything from the previous week’s cooking in a large bag in the freezer including onion skins, garlic skins, tiny cloves of garlic, leek and fennel fronds, lemon rinds, dried up fresh herbs, unused parts of celery, carrot peels, potato peels, etc)
14-18 cups water (enough to cover the chicken and veggies entirely, but the full amount will depend on how much chicken and veggies you use)
3 Tbsp kosher salt

Place everything into a large stockpot and bring to a boil over a high flame, about 20 minutes.

Once boiling, reduce the heat to medium-low or just high enough to achieve a low rolling boil. Cook, uncovered, until the water has reduced by ¼, about 1 hour.

Add enough water to return to roughly the original amount (about 4 cups) and turn the flame back to high. Stir the mixture and check the seasoning. Add more salt if necessary. Bring the mixture back to a boil and then reduce back to a low rolling boil.

Boil for 20 more minutes. Let cool.

Remove the large pieces of veggies and chicken bones. Strain the broth into a large container. Save all of the cooked chicken meat.

September 01, 2020

Tomatillo gazpacho

September 01, 2020/ Rebecca Davis

This barely cooked soup combines the best of summer vegetables like tomatoes, cucumbers, and zucchini and manages to be both light and filling. #meandthemoose #summer #nocookrecipes #soup #gazpacho #tomatorecipes

Make the most of summer produce with a tangy gazpacho that manages to be both light and surprisingly hearty.

Take me to the soup!

The calendar has turned to September, friends. Most years I’m desperate for the fall to come. I’d be happy if it was sweater weather and apple season all year round.

But this year I sort of wish I could freeze time (but also, skip over the next bit entirely). We still have a week before Kindergarten starts for M, which means, I’m not yet worrying about an email from the school saying that someone has Covid. And Z is at the perfect baby stage where he’s sleeping more, crying less (sort of), and has a personality, but isn't yet mobile.

I hate this instinct of mine to imagine that whatever is coming will be bad. Or that if I imagine all the possible bads, that I can stop them from coming. What is that? Did I inherit some DNA from great great great great-grandmother Esther who escaped the pogroms?

Anyway, I’ve been dealing with all this dread by eating gobfulls of not-great food. I’m not even trying to food shame myself. I don’t think anyone would classify my current eating regimen as “balanced.” And I’m certainly not eating only things that taste absolutely delicious. I’m eating for the sole purpose of thinking about something other than my fears. It’s not great, Dan.

Consequently, I’m trying to come up with meals that are a little more veg-heavy while still being fun and tasty and most importantly, simple. Because, though I’m cooking and eating to stop myself from worrying, I’m also deeply committed to worrying and thus, don’t want to take too much time away from the task of imagining any and all worst-case-scenarios. You know, in case I CAN stop them from happening with my imagination.

So, this gazpacho. I used to hate gazpacho. As Lisa Simpson described, it’s tomato soup served ice cold. But when it’s good, it’s oh so much more than that. Our favorite farmstand had tons of beautiful tomatillos, so I bought some and threw them into the toaster oven (but you can obviously use a real oven too) and then threw them into the soup. The rest is really your standard Spanish gazpacho with none of the American faff that we often add. Think veggies at their peak, aromatics, salt, vinegar, and lots of olive oil.

I also realized that, while straining is a pain and you end up throwing out a lot of stuff that you could otherwise eat, it also makes the texture SO MUCH BETTER. So now I strain even though it’s a pain. But you certainly don’t have to. It saves time and this recipe yields a lot more soup when it includes the tougher stuff.

A couple of notes:

Please don’t reduce the oil content in this soup. It gives the dish its body and staying power. Without it, you might as well open a can of V8.
Tomatillos are a little sour and as such, give another dimension to the soup. But you can absolutely skip them and use all tomatoes.
Start with 1/2 tsp of kosher salt. I’ve found that this soup can easily taste too salty if you go overboard.

Tomatillo Gazpacho

Yield: about 3.5 cups (depending on how juicy your veggies are)
Time: 25 minutes, all active (less if you choose not to strain the soup)

¼ lb tomatillos, husks removed, rinsed of the sticky residue, and halved
1¾ lb heirloom, plum, or other red tomatoes
1 small cucumber, peeled and roughly chopped
1 small zucchini, roughly chopped
3 large scallions, green and white parts roughly chopped
2 Tbsp red wine vinegar
1/2-1 tsp fine sea salt
½ cup olive oil

Preheat the oven or toaster oven to 350. On a parchment or foil covered baking sheet, place the halved tomatillos face down. Bake for 5-7 minutes or until the tomatillos have softened a bit, but aren’t completely mushy.

While the tomatillos are cooking, roughly chop the rest of the vegetables.

Add the tomatillos, tomatoes, cucumber, zucchini, scallions, vinegar, and salt to your blender and blend on high for 2 minutes.

While the blender runs, add the olive oil in a slow stream until it’s completely incorporated, about 2 more minutes.

Strain the soup through a fine mesh sieve.

Test for seasoning and add more salt or vinegar if needed.

Chill for 2 hours or up to 1 week.

Me & The Moose

Me & The Moose

Elevated family food

Me & The Moose

Apple cider slushee

Apple cider slushee

Avocado toast with a twist

Egg, pesto, and arugula avocado toast

Dukkah, crispy chickpea, and harissa avocado toast

Tzatziki, feta, and pickled cucumber avocado toast

Browned butter and leek mashed potatoes

Brown butter and leek mashed potatoes

Cheap and easy chicken meal prep

$10 Meal prep (chicken stock and shredded chicken)

Tomatillo gazpacho

Tomatillo Gazpacho

Me & The Moose