Blueberry and beet popsicles

Whooooeeeey, what a week. I completely missed popsicle week last week, interestingly, because I was busy making popsicles for my very sick child. Have any of you dealt with Coxsackie? I had never heard of it before having children, but apparently it's a virus that's been around forever and we've all had it.

Also, it's terrible. Thanks to a really sore throat and a high fever, M basically ate nothing for two days, so we tried lots of different frozen treats. Aside from these blueberry and beet-sicles, we made carrot, apple, and coconut treats using carrot juice, apple juice, and coconut milk; Orange coconut creamsicles using orange juice and coconut milk; and a roasted mango concoction that I'm still working on. I'll be honest, the ones with vegetables didn't go over as well while M was sick, but when he's healthy, he gobbles them up. 

Can I confess something? I don't really like beets. I also HATE cooking them myself, though everyone claims that it's sooooo easy. Whelp, I bought the beets in this photo because they were cheap and pretty at the farmer's market, but I fully used the organic pre-cooked ones you can buy at the grocery store that are vacuum sealed in plastic. I refuse to ruin my cutting board for a vegetable I don't even like.

However, I DO like beets when they're mixed with other things; chocolate, goat cheese, blueberries, etc.

This puree is great on its own or when mixed with yogurt, cooked grains, or pureed proteins for more advanced eaters. I personally love eating these as popsicles and would one day like to spike them with some sort of alcohol. For M, I mixed the blueberry/beet puree with a yogurt, almond butter, and honey combo that cut the fruit and veggies with something a little creamier. I also encourage you to make popsicles using just the yogurt mixture because they. are. great. Even my sick,-as-a-dog child ate the frozen yogurt. 

A couple of notes: If you have the temerity to cook the beets yourself, here's how. Otherwise, do what I do and use the precooked ones. Be sure to roast the blueberries (don't skip this step!) because raw ones in frozen treats don't have a strong flavor. Does anyone else notice that frozen raw fruit tastes blander? Anyway, I also recommend eating these only while wearing dark colors and/or when you can immediately dunk your child in water to clean up because they're a little messy. But isn't that half the fun of a popsicle?

Beet and blueberry puree and popsicles  

For the puree:
1.5 cups fresh blueberries (about 1 pint, minus whatever is filched by your toddler)
¾ cup chopped beets (about 3 very small)
¼ tsp cinnamon

Preheat the oven to 375. Spread the blueberries on a foil- or parchment-covered baking sheet and roast for 10 minutes, until the berries are soft and fragrant, but haven't burst. Place the blueberries and beets in the blender, add the cinnamon, and puree until you've reached your desired consistency. 

Yield: 1.5 cups or 12 oz of puree

For the pops:
1 cup full fat plain yogurt
2 Tbsp honey
2 Tbsp almond butter (preferably salted)

Fill the popsicle molds 1/2 way with the blueberry and beet mixture and freeze for at least 30 minutes or until the mixture begins to set. Fill the rest of the molds with the yogurt mixture and freeze solid, at least 5-6 hours.

Yield: 4 large ice pops

Cheers!

Cheers!

Black Bean Soup

Guys, I'm ALONE. Not in the despair-filled, we're-all-ultimately-alone-in-this-life sense, but in the literal, concrete sense. I spent my first night away from M and E last night and it was glorious and bittersweet in equal measure. After a good 45 minutes of looking at pictures of M on my phone and missing him ferociously, I spun around The-Hills-Are-Alive style in my room before falling asleep in my hotel bathrobe at 10:30.

It's a funny time to be away and probably a good test of my anxiety coping skills. After M's injury last week, I'm feeling more protective of him than ever, so this is forcing me to deal with the lingering fear that SOMETHING WILL HAPPEN. Because something will happen eventually- it always does. Although last week I felt panicked realizing that I can't always protect M, I'm trying to remember that I AM protecting him by giving him life skills and resilience and by not hovering and sending him the message that I don't trust him and that the world is filled with danger. Also, his dad is the greatest, so I really need to chill out. 

Anyhoo, this is my first post in some time that wasn't interrupted by a small person with constant demands OR exhaustion from addressing said small person's constant demands. So without further ado: Delicious black bean soup!

A few notes: 15 minutes is a long time for onions to start a soup, but the caramelizing really enhances the flavor of this simple dish. Also, this soup is of a medium thickness. If one wanted a thicker soup, reduce the liquid by 1 cup. Similarly, to thin the soup further, add 1/2 to 1 cup more liquid. I like the textural difference of some pureed and some whole beans, but one could also puree the whole thing for a uniform consistency. Other ways to add texture: Set side some caramelized onions for later topping; add in a small can of poblanos or other roasted, chopped green chilis; top with crushed tortilla chips, cojita cheese, cilantro, chopped tomatoes, etc for faux nachos on top.

Black bean soup

1 Tbsp olive oil
1 Tbsp butter
1 medium onion, chopped
4 large cloves garlic
1 tsp oregano
½ tsp cumin
1/8-¼ tsp cayenne
2 cans black beans, drained and rinsed
4 cups chicken stock
S/P

Heat olive oil and butter over a medium flame. Add the chopped onion and cook, stirring occasionally, until browned and caramelized, about 15-20 minutes. Add the garlic and spices and cook for 2-3 minutes, or until fragrant.

Add 1.5 cans of black beans and chicken stock and bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Let cool slightly, and using an immersion or regular blender, puree the soup. Add the other .5 cans of beans, salt and pepper to taste, and heat through again.

Yield: 50 oz or about 5 cups

Purple carrot and coconut applesauce

Toddlerhood is a time of highs and lows, for the toddler and for his parents. This week, for example, M, started saying "Go away, Mama;" screaming at the very top of his lungs when he wanted something; and spun in a circle so much that he barfed. But he also said, "I miss you, Mama;" spelled his name (he's a genius! or at least, a genius mimic); and was completely focused and determined while trying to use chopsticks, all of which made my heart grow about ten sizes.

In our bad moments, I'm desperately trying to remember that M's acting out is normal limit testing and that it'll pass, but it is SO HARD. Living with a toddler is like having an irrational, demanding, perfectionist, narcissist for a boss, but who's sometimes so cute and wonderful and effusively loving that you can forgive his disturbing lack of empathy.

All that to say, my kid is normal. And like all normal toddlers, really really loves applesauce. To bulk this one up, I added carrots. I also tossed in some coconut milk to add a little fat for those days when applesauce is a meal. Also, though we're far from apple season, our farmer's market always has barrels of over-wintered apples that are cheap, local, and perfect for applesauce.  

A few notes: I didn't bother to peel my apples because a lot of the fiber is in the skin, but mostly, I'm lazy. However, if your little likes things very smooth or is just starting out with purees, go ahead and peel them. I also roasted these because I like the flavor and a chunkier end product, but if you're looking for a smooth puree, I would boil or steam them. 

Purple carrot and coconut applesauce

2 lbs apples (about 3 very large apples)
8 oz purple carrots (about 2 large or 4 small carrots)
¼- ¾ cup coconut milk

Preheat oven to 400. Peel and chop carrots and apples (don't bother peeling the apples; see note above). Place on a sheet pan and roast for 20 minutes or until carrots are fork tender.

Puree the apples, carrots, and coconut milk. Start with ¼ cup and add more coconut milk until you’ve reached your desired consistency. Store in the refrigerator, but heat for 15-20 seconds before serving to loosen up the coconut milk. Stir and test for hotspot

Yield: 26 oz or about 3-3 ½ cups.

Barley and squash "faux"sotto

Swapping barley for the arborio rice adds a nuttier taste that stands up to the hearty squash and sage while reducing the amount of stirring.

Take me to the recipe!

Barley and squash “risotto” | Me & The Moose. This faux risotto uses barley instead of the usual arborio rice, which needs a lot less stirring, but is just as delicious. Add in some breakfast sausage, roasted squash, cheese, and lots of sage and…

Friends, can we talk about toddlers refusing to eat (and the blinding rage that sometimes results!)? Despite my best efforts, this happens all the time (mostly the hunger strikes; sometimes the rage). I work HARD not to take it personally because I know it's developmentally appropriate (oral stage, exerting control, changing taste buds, yadda yadda yadda). One thing I can say with certainty is that it always passes. This is our basic game plan, which I’m writing down mostly as a reminder to myself when the going gets tough:

1) If he's not eating, maybe he’s just not that hungry? Most of the time, we let M determine how much he wants. We encourage him a little if he says "all done" after two bites because sometimes he's referring to the high chair and not the food. I'm not particularly good at recognizing my own hunger/satiety cues, so I want to help M be more attuned to his body.

2) Push the veggies and protein when he’s the hungriest. M is a morning eater and tends to gobble up whatever we put in front of him before 11 am, so I pack that meal with as much goodness as possible. I offer the fruit/veg, protein, and fat in all of his meals, but if he only eats the strawberries for lunch...so be it.

3) Don't "hide" veggies, cook with them. Find the happy medium with more nutritious food. I agree with folks like Amy Palanjian from Yummy Toddler Food about not "hiding" veggies. It undermines their trust if you offer a “pancake” and they discover a bit of green or a funny taste and realize that they’ve been duped! But that doesn't mean you have to serve your kids a head of steamed broccoli and call it a day. If you're making a grilled cheese, throw in some spinach and tell them that it's in there.

4) Offer a “safe” food. I’m not suggesting you make an entirely different meal for your kids, though we’ve definitely done that. If we’re offering something new or that I’m not sure will be a hit, I include something on the table that I KNOW M will like. Sometimes he refuses to eat because he's tired or too hungry and a few bites of something familiar can help him calm down and eat the other food too. And sometimes the “safe” food is all he eats and that’s okay too!

Barley and squash “risotto” | Me & The Moose. This faux risotto uses barley instead of the usual arborio rice, which needs a lot less stirring, but is just as delicious. Add in some breakfast sausage, roasted squash, cheese, and lots of sage and…
Barley and squash “risotto” | Me & The Moose. This faux risotto uses barley instead of the usual arborio rice, which needs a lot less stirring, but is just as delicious. Add in some breakfast sausage, roasted squash, cheese, and lots of sage and…

All of that to say, the first few times I made this "risotto" M loved it, until last night when he acted like it was RANCID. I assure you, this dish is delicious and though there are a few steps, they can be done simultaneously, so it's less effort than most risotto dishes. And there's barely any stirring!

I used Kabocha squash, which has a creamier consistency when roasted than butternut or delicata squashes and a thicker texture than the pumpkin or acorn varieties. But feel free to swap in any squash you can find in your store or have on hand. Also swap in spinach or any other greens for the kale, and/or turkey, chicken, or beef for the pork sausage. I wouldn't recommend adding fish to this guy, but serving a veggie version alongside a piece of fish would be great. Last note: I used hulled barley instead of pearled barley, which is the browner of the two in the bulk bins of your Whole Foods. It takes longer to cook, but is more nutritious if you don't mind the extra cooking time. 

Barley and squash “risotto” | Me & The Moose. This faux risotto uses barley instead of the usual arborio rice, which needs a lot less stirring, but is just as delicious. Add in some breakfast sausage, roasted squash, cheese, and lots of sage and…

Barley and squash “faux”sotto

Time: about 60-75 minutes, mostly active
Yield: About 8 servings, ¾ cup each

3 cups water
1 cup hulled barley
2 cups chicken stock
½-1 bunch kale, stems removed and chopped into pieces
1 cup roasted Kombucha squash, about half of a small squash
1/2 cup grated Parmesan cheese
8 oz pork sausage, de-cased
2 medium shallot
1-2 large cloves garlic
10 fresh sage leaves or ½ tsp dried sage

Combine barley and water in a large pot and bring to a boil. Reduce heat and simmer, covered, over low heat until water is absorbed, about 45-60 minutes.

Meanwhile, cut squash in half and place cut side down on a parchment-covered baking sheet. Roast at 400 degrees for 30- 45 minutes or until the flesh is easily pierced with a fork. Let cool slightly and scoop out 1 cup of the cooked squash and set aside.

In a separate pan, brown the sausage. When fully cooked, remove and drain on a paper towel and add the shallots and garlic to the pan with the leftover pork fat and saute until translucent, about 5 minutes. Add the sage and cook until aromatic.

When barley is done, add chicken stock and bring back to a boil. Add chopped kale and cook until wilted, about 5 minutes. Reduce heat and add squash, parmesan, salt, and pepper. If the barley seems too wet, let simmer for a few minutes until enough liquid has evaporated, but remember that the grains will firm up as they cool. (Basically, you want the mixture to be oozy, but you shouldn’t see any excess liquid.) When ready, add the sausage, sage, onion, and garlic mixture and let heat through. Serve with a sprinkle of parmesan cheese on top.

Need ideas for using the leftover squash? Try these grain-free waffles but swap in squash for the sweet potato.

Barley and squash “risotto” | Me & The Moose. This faux risotto uses barley instead of the usual arborio rice, which needs a lot less stirring, but is just as delicious. Add in some breakfast sausage, roasted squash, cheese, and lots of sage and…

Green curry fish stew

Soup and stew are famously my favorite things. Well, this one is a Thai-inspired curry soup/stew that is both rich and light, familiar and new.

Get the recipe here!

For me, one of the things I like about having a child is that his needs are so immediate that caring for him forces me to be in the moment much more than I ever was pre-parenthood. That required compartmentalizing has gotten me through the past few days. I feel this way about cooking too. It's an activity that forces me to pay attention and helps me to block out the worry that can sometimes drag me into its vortex.

So, Green Curry Fish Stew! It's a very delicious vehicle for vegetables and while not technically "hiding" them, the vegetables become part of a whole and don't taste like themselves necessarily. When M was a baby, one of his favorite purees from Baby Foode was chicken, carrots, mango, and Thai red curry paste, so he's always liked these flavors.

My version of a Thai-inspired curry is not at all traditional and is also technically more of a soup than a stew because there's a lot of sauce. But to me, that's the best part, so I'm not complaining.

And don't be scared of kohlrabi. If you can't find it, cabbage or broccoli stalks are the closest substitutes and also the closest in taste. You can eat kohlrabi raw, sauteed, boiled, or roasted and it's available in most grocery stores and farmer's markets. Here is a great description of what kohlrabi is and some suggestions about what to do with it.

Green curry fish stew | Me & The Moose. Bottled green curry makes quick work of this tasty Thai-inspired stew that’s chock full of fish and veggies. #meandthemoose #Thaicurry #healthymeals #whole30 #whole30recipes #onepotmeals #dinnerrecipes

Green curry fish stew

½ large onion, chopped
3 cloves garlic, minced
1 Tbsp olive oil
2 cup fish stock (or chicken/vegetable stock)
1 can full-fat coconut milk
5-7 Tbsp Thai green curry paste (or just go ahead and use the entire little bottle)
1 pint mushrooms, chopped
1 bunch baby broccoli (if using regular broccoli, use 6 oz or about 2 cups)
1 medium kohlrabi bulb, chopped (or just use the broccoli stalks if you can’t find kohlrabi)
2 cups raw baby spinach (1 cup frozen)
1 lb white fish (thawed or frozen)
2 Tbsp fish sauce
Cilantro for garnish

Heat oil over a medium flame and add onion and garlic, cooking until the onions are opaque, about 3 minutes.

Add the chopped mushrooms and cook until they start to wilt a bit, about 5 more minutes.

Add the baby broccoli and cook for one minute.

Add the coconut milk and the fish stock and bring to a boil.

Add the spinach, kohlrabi, and fish and bring back to a boil (this only takes a minute). Push the fish down to make sure it's covered by the cooking liquid.

When the pot is back to a boil, reduce heat all the way to low, cover, and let simmer until the fish is flaky, about 8-10 minutes depending on the thickness of your fish and if you start with frozen or thawed filets.

Once the fish is cooked, stir in the fish sauce and sprinkle with cilantro.

Makes 7-8 cups, which was about 4 adult servings and 2 toddler servings

Green curry fish stew | Me & The Moose. Bottled green curry makes quick work of this tasty Thai-inspired stew that’s chock full of fish and veggies. #meandthemoose #Thaicurry #healthymeals #whole30 #whole30recipes #onepotmeals #dinnerrecipes