March 08, 2018

Sheet pan dinner: Chicken, potatoes, poblanos, and scallions

March 08, 2018/ Rebecca Davis

Sheet pan dinner: chicken thighs with poblano peppers, potatoes, and scallions.

Guys, this is one of the fastest, easiest dinners you can make. As long as the chicken is defrosted (always dicey in our house as I am notorious for leaving things in the freezer), this can be on your table about 30 minutes. Ready...go!

Fresh poblano peppers and scallions mellow considerably when roasted.

I love a sheet pan dinner for so many reasons. It's fast. The cleanup is easy. Roasting is a simple way to add flavor and texture by using heat to crisp and caramelize everything. And obviously, wrapping things in a tortilla and serving it in a taco truck like this one is a surefire way to get my toddler to eat anything.

AND, this sheet pan is customizable for any dietary need. Want gluten-free? Choose corn or gluten free tortillas. Doing a Whole 30 or following a Paleo diet? Forget the cheese and tortillas altogether or eat this as a hearty salad over greens with avocado and an olive oil and lime dressing. Vegetarian or vegan? Swap in tofu for the chicken or increase the veggies and put the spices directly onto the potatoes. See? Something for everyone.

This Tex-Mex rub is cumin, oregano, chili powder, coriander, garlic powder and salt.

A couple of notes:

I've listed two tablespoons of oil in the ingredients, but use the second tablespoon sparingly. The fat that renders from the chicken when cooking is usually enough for the potatoes and other veggies. I spray the parchment with olive oil before adding the potatoes to prevent sticking and then let the chicken fat do the rest of the work.
The poblano peppers and chili powder that I've used in this recipe are really mild and fine for my almost-3-year-old. If you're concerned about spiciness, feel free to sub a can or two of roasted poblano peppers that are marked "mild" and don't cook them; just stir them into the hot veggies and chicken at the end. Also, taste your chili powder before using it to gauge its heat. If it feels too hot for your kiddos, swap in an equal amount of paprika or skip it altogether.

Ingredients list: chicken thighs, scallions, poblano peppers, and potatoes. Add olive oil and a Tex-Mex spice mix for a sheet pan dinner that will please the entire family.

Sheet pan chicken with potatoes, poblanos, and scallions

2 lb skinless boneless chicken thighs
2 Tbsp olive oil, divided
1 tsp cumin
½ tsp Mexican oregano (or regular oregano)
½ tsp mild chili powder
½ tsp coriander
½ tsp garlic powder
½ tsp kosher salt
1 lb Yukon potatoes
2 large poblano peppers
1 bunch scallions

Preheat the oven to 425. Cover a large sheet pan with parchment paper or tin foil and set aside.

In a large plastic bag, combine the chicken, 1 Tbsp of olive oil, and the dry spices. Close the bag tightly and shake and squish around to combine and distribute. I like to mix the spices together in a small jar to avoid any pockets of one flavor, but that’s not strictly necessary. Set aside.

Chop your potatoes into medium-small cubes. Mine are about 1 inch long and ½ an inch wide, but every potato is shaped differently. You want your cubes to be small enough that they’ll roast quickly, but large enough that they won’t turn to mush.

Lightly oil the parchment and then spread the potatoes in a single layer on the parchment-covered pan (see note above). Sprinkle the potatoes VERY lightly with salt. (There's a fair amount of salt and spice on the chicken that will transfer to the veggies during cooking, so don't go overboard.) Remove the chicken from the bag and place the pieces on top of the potatoes.

Roast for 12 minutes.

While the chicken and potatoes are cooking, slice the poblanos into thin sticks. Trim the hairy bottoms and any yucky bits from the scallions. Set aside.

After 12 minutes, remove the pan from the oven and scatter the scallions and peppers evenly over the pan. Using tongs, carefully fish out the chicken pieces and place them on top of the scallions and peppers. Put the whole shebang back into the oven and cook for 5 more minutes until a thermometer in the thickest part of the chicken reads at least 165.

Remove the chicken with tongs and set aside. Continue to cook the vegetables for 5 more minutes or as needed to reach your desired doneness. We're usually set after 5 minutes.

See serving suggestions above, but however you eat this roasted goodness, first SPRINKLE ALL OF IT WITH LIME JUICE!

Yield: 4 servings

This sheet pan dinner is delicious served in a taco or on its own. Use corn tacos for a gluten-free meal either way.

Serve this sheet pan dinner as a salad or rice bowl for another healthy dinner option that can suit anyone at your table.

January 26, 2018

Purple kale pesto

January 26, 2018/ Rebecca Davis

Use those gorgeous purple veggies at the store and sneak some extra veggies into your pasta tonight with this easy purple kale and basil pesto. Me & The Moose | Purple Kale and Basil Pesto #pesto #sauce #purple #basil #kale #dinnerrecipe #saucerecipe

Purple veggies are JUST. SO. PRETTY. Blend them into an equally gorgeous sauce that is fast, easy, and a perfect way to get more veggies into some comfort food.

Take me to the recipe!

I've been with my mom in the hospital for the past few days, hence the long pause in posting. I'll spare you the details, but it was pretty brutal for my mom and will continue to be a rough course of treatment in the coming weeks and months.

Seeing someone I love be so sick brings out competing urges in me. On the one hand, I want to be optimistic and wait to freak out until we see what happens in the next few weeks. On the other hand, I want to mentally prepare for the worst, or, as I usually do, talk about/worry about "the worst" as though somehow saying it out loud or thinking about it constantly will keep it at bay. Like the Scheherazade of cancer.

Anyway, as always, I can only control what I can control. I'll try my best to carry on and eat well and get veggies into my child and not let him watch all the television though I mostly want to curl into a ball and stare at the wall.

This pesto is so vibrant and delicious. And purple feels on brand for Valentine's day, no?

Though I'm always in favor of shortcuts in recipes and against dirtying unnecessary dishes, you really must blanch the kale before making this sauce. But I sometimes go straight from the pot to the food processor (shaking off the excess water in the process) and skip the post-blanch ice bath that is supposed to stop things from overcooking. I find that the blending does the trick and a little excess water doesn't hurt the mixture either.

I initially skipped the dairy in this pesto, but have since added it back in because, cheese. This is also a great way to get vegetables into your child since they're blended into the sauce. I find that the purple color is fascinating to small people and some of it comes out in the blanching water, turning it a gorgeous shade of lavender, which is also compelling to the wee ones. If nuts are a no-go for your kids' lunchboxes, try swapping in tiger nuts (they're not actually nuts) or pumpkin seeds for the cashews.

Purple kale pesto

Time: 10 minutes
Yield: about 3 cups

6 oz purple kale, stalks removed (1 large bunch)
1/2 cup basil, packed
1/3 cup tomato paste
2 large cloves garlic
½ cup roasted, unsalted cashews or other nuts/nut replacement
1/3 cup grated parmesan or other nutty, dry cheese
½ cup olive oil
1 Tbsp white wine vinegar
1/2 tsp salt, plus more to taste
Pepper to taste

Bring a large pot of salted water to a boil. Rinse the kale and rip the leaves from the stalks into large chunks. Put in the boiling water and blanch for 1 minute. Give it a few stirs to ensure that all of the kale is submerged. Add directly to the blender or food processor.

Add the rest of the ingredients and blend until you've reached your desired consistency. If too thick, add more water or oil by the tsp to thin out.

January 24, 2017

Green curry fish stew

January 24, 2017/ Rebecca Davis

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

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

January 17, 2017

Buffalo chicken and cauliflower burgers

January 17, 2017/ Rebecca Davis

Buffalo chicken burger | Me & The Moose. This burger is perfect for lunch or dinner or game day snacks. Throw an egg on top and it could also be breakfast. #meandthemoose #Glutenfree #burgers #easydinner #quickdinner #dinnerrecipes #lunch #lunchrecipes #gamedaysnacks #buffalochickenburger

These burgers have all the familiar flavors of a buffalo wing, but with a little extra nutrition from the cauliflower, ground almonds, and ground chicken.

Take me to the recipe!

Frank’s Red Hot and butter do a lot of the heavy lifting, flavor-wise. But these patties are so easy to throw together and taste so good. Using pre-riced cauliflower saves a step. For the rest, you just throw the ingredients together in a bowl, mix with your hands, and sear a couple of burgers in a hot skillet while basting with a mixture of the melted butter and hot sauce.

If you’re worrying that the cauliflower ruins an otherwise good burger, fear not. You can’t actually taste the cauliflower at all.

I also use almond meal or flour (either is fine- use whatever you have) as a binder with an egg, but since these are burgers and not a meatloaf or meatball, the binding is less important. Lots of burgers are simply meat and spices mixed together, so you can leave out the almond meal if you have an allergy or don’t have any.

These burgers are also really versatile if you want to make them into sliders or meatballs as a game day snack. You can also make extras and freeze a batch for the future. I like throwing a fried egg on top and calling these breakfast or tossing them into a salad with some crumbled blue cheese for lunch or a light dinner.

Buffalo chicken burgers

Time: 30 minutes
Yield: 6 burgers

1 lb ground chicken
1 cup riced cauliflower
½ medium red onion, finely chopped
2 large cloves garlic, minced
½ cup almond meal
1 egg
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 cup plus 1 Tbsp butter
4-6 Tbsp Frank’s hot sauce

Add chicken, cauliflower, onion, garlic, almond meal, and egg to a large bowl and combine using your hands or a spatula. Form into 6 equal patties using a 1/3 cup measure.

In a separate bowl, melt the butter in the microwave. Add the hot sauce and stir to combine. Set aside.

Melt 1 Tbsp butter and heat over a medium low flame. When hot, add chicken patties and turn up the flame to medium.

While the first side is browning, sprinkle some of the butter/hot sauce mixture onto each patty being careful not to touch the raw meat with your brush or spoon. When the first side has a good sear, flip the burgers over and coat the other side with butter/hot sauce.

After 2-3 minutes, check the sear. If brown enough for your liking, turn the flame down to medium-low, cover, and let cook for another 5-6 minutes. When meat thermometer has reached 165, your burgers are done.

January 13, 2017

Citrus salad with shrimp and fennel

January 13, 2017/ Rebecca Davis

Celebrate peak citrus season with grapefruit, blood orange, cara cara orange, pomelo, and Meyer lemon which are paired with creamy avocado, cumin-scented shrimp, and crunchy fennel for a quick, filling, seasonal salad.

Jump to the recipe!

The bleak, blech, boring days of winter are here. So I’m combating my seasonal affective disorder with the brightest foods I can find. I’m also not immune to the whole, “new year, new me” fervor that overtakes everyone in January. But truly, after a month of eating cookies and cakes and heavy things, it does feel nice to reset a little with some salads.

But I know, I know. Winter doesn’t exactly scream “SALAD SEASON.” But this one is extremely satisfying. It’s also very filling (half an avocado, 2/3 of a pound of shrimp, and a boatload of fruits and vegetables will do that) so you won't have salad for dinner and then the contents of your pantry for dessert.

Citrus salad with shrimp and fennel

Time: about 30 minutes, all active
Yield: Serves 2 adults and two kids* as a main dish, 4-5 adults as a side

1.5 lb raw shrimp
¾ tsp (heaping ½ tsp) cumin
¾ tsp (heaping ½ tsp) coriander
½ tsp garlic powder
1/2 tsp kosher salt
1 Tbsp olive oil
1 bunch winter greens or lettuce such as kale or romaine (about 3-4 cups chopped)
1 pomelo or yellow grapefruit
1 red grapefruit
2 cara cara or navel orange
1 blood oranges
1 small fennel bulb, thinly sliced
¼ red onion, thinly sliced
1 large avocado, sliced
¼ cup roasted pepitas

For the meyer lemon vinaigrette:
2-3 Tbsp olive oil
Juice of 1 ½ meyer lemons or 1 regular lemon (about 1 Tbsp)
1 tsp Dijon mustard
½ tsp kosher salt

Heat the olive oil in a deep skillet over a medium flame. Add shrimp and sprinkle with cumin, coriander, garlic powder, and salt. Stir to coat. Cook until shrimp are uniformly pink and cooked through, about 6-7 minutes.

If the pepitas aren’t already roasted, preheat your oven or toaster to 350 and roast the seeds until just beginning to smell nutty and to brown, about 5 minutes, but keep an eye out to prevent burning.

While the shrimp cooks, wash your greens, remove the tough center rib of any kale or collards, and chop. Add to your serving bowl and set aside. Thinly slice the red onion, fennel, and avocado. Set aside.

Remove the skin from your citrus fruits by cutting a slice from the top and bottom and then running your knife along the sides from cut to cut, removing the skin in pieces. Section the fruit by cutting along the thin inner membrane to remove each piece. Set aside.

Make the vinaigrette by combining all ingredients and shaking well to combine.

Add the vinaigrette to the kale and toss.

Top with shrimp, citrus fruits, avocado, fennel, and red onion in whatever presentation you like. Toss (or leave the components separate if serving this to guests or you just want to be fancy) and sprinkle pepitas over the top.

*For my younger kiddo, I sautéed the onions and fennel and served the salad in its components to make it easier for him to eat.

Elevated family food

Sheet pan chicken with potatoes, poblanos, and scallions

Purple kale pesto

Green curry fish stew

Buffalo chicken burgers

Citrus salad with shrimp and fennel

Me & The Moose