September 03, 2021

Cucumber, seaweed, and soba noodle salad

September 03, 2021/ Rebecca Davis

This easy, light salad combines a few ingredients into a subtle, delicious vegan dish that’s ready fast and is a great lunch or dinner option. #meandthemoose #lunch #dinner #recipes #easyrecipes #vegan #vegetarian

Before the well of summer cucumbers runs dry, make this easy, light salad that’s ready in a snap and is, at least in this house, very kid-approved!

Take me to the recipe!

We eat a lot of Japanese food in our house, so my love for these ingredients runs deep. I absolutely can’t turn down a seaweed salad. Ditto nutty buckwheat soba noodles. Unlike whole wheat or other whole grain noodles, soba doesn’t have that gummy (unless you WAAAAAY overcook it!) or gritty texture that can plague say, whole what spaghetti, so the flavor of the noodles really shines.

Everything about this salad is subtle. There aren’t any overwhelming flavors and all of the elements are in harmony with each other: A little salty, a little sweet, a little nutty, a little tangy, a little briny, and a little cool. The seaweed adds a salty, funky flavor and a little crunch. The cucumber adds even more crunch and and is a cooler counterpoint to the sauce that’s made of soy, rice vinegar, brown sugar, and sesame oil.

While this is a light salad that we usually eat as a side (though I’ve had it alone for lunch and it’s V satisfying), the soba offer some heft that leaves you feeling pretty full. My 6-year-old loves it because he loves anything with soy sauce and my almost 18-month-old loves it because he would eat noodles all day, every day.

But the real key to this salad is getting rid of the excess water from the cucumbers, noodles, and rehydrated seaweed. It’s a funny recipe because you have to add water to each element before you get rid of it. But the more you squeeze out, the more potent the sauce tastes. It’s worth a little elbow grease!

A couple of notes:

I used hijiki seaweed in developing this recipe because I love it, but have JUST NOW learned that it naturally contains a really high level of inorganic arsenic, which can be carcinogenic to humans. Whoopsie daisy. Instead, sub in wakame, which doesn’t contain the same levels of arsenic and is prepared roughly the same way—just rehydrate in water while you prep the rest of the salad.
In the US, you can find dried wakame seaweed in Japanese grocery stores, health food stores, or in the all-purpose grocery store (our Whole Foods has it).
Before you add the rice vinegar, check your bottle’s label and see if you have plain rice vinegar or “seasoned” rice vinegar. The “seasoned” variety has some added sugar already, so I decrease the brown sugar a little bit to avoid over-sweetening the sauce. See recipe note for exact changes.

Cucumber, seaweed, and soba noodle salad

Time: About 35 minutes
Yield: About 6 cups of salad

6 Tbsp dried seaweed (wakame or hijiki, but see note above!)
2 cups hot water
1 large cucumber, thinly sliced
1 tsp salt
9 oz buckwheat soba noodles (2 bundles)
3-4 Tbsp unseasoned rice vinegar*
1.5 tsp brown sugar*
4 tsp soy sauce
4 tsp sesame oil
2 tsp white or black sesame seeds

*if using “seasoned” rice vinegar, decrease the sugar to 1 tsp

Combine the dried seaweed with 2 cups of your hottest water from the tap (you can use boiling water, but hot water works just fine, in my experience). Set aside.

Slice the cucumber into very thin slices. Using a mandolin is great here, but if you don’t have one, a vegetable peeler also does the trick. Or just practice your knife skills- whatever works!

Place the cucumber slices in a strainer and top with 1 tsp salt. Massage a little with your hands and let sit in the sink to drain while you make the rest of the salad.

Boil the water. When the water boils, add the soba noodles and cook according to the package directions (usually about 5 minutes).

While the noodles cook, make the sauce. Combine the rice vinegar, sugar, soy sauce, and sesame oil in a small container and shake to combine.

When the noodles are cooked, drain very well. I even use a few paper towels to dab up some of the excess water.

Add the noodles to a large bowl and set aside.

Drain the seaweed really well. Again, I use a few paper towels to soak up some of the excess water, but I DO NOT squeeze out the seaweed.

Add the seaweed to the noodles in a large bowl and set aside again.

Rinse the salt off of the cucumbers and drain well. Add the cucumbers to a paper towel, cheesecloth, or dish towel and squeeze to remove as much excess water as possible. Add to the bowl of noodles and seaweed.

Stir the cucumbers, seaweed, and noodles to combine. Top with the sauce and stir well to coat.

Just before serving, top with sesame seeds.

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.

January 14, 2021

Shortcut chicken soup

January 14, 2021/ Rebecca Davis

This chicken soup uses a few shortcuts like rotisserie chicken and store-bought broth to speed up the process, but gets extra oomph from plenty of aromatics, a little extra cooking oil, and teeny tiny pasta cooked right in the broth. A poached egg on top adds even more richness and depth.

Take me to the soup!

I originally called this “Quick and rich chicken soup,” but it sounded too much like a country band. However, the moniker still applies because this guy is indeed quite rich and quite quick (for a soup that tastes this good, that is!).

I’m not a huge fan of the chicken broth that comes in a box or a can. I mean, it’s fine as a replacement for water when cooking grains and beans, but for soup? It’s a little thin and bland for me. But, I don’t always have homemade stock in the freezer or the wherewithal to make it. (But if I do, this is my recipe!)

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To spice and thicken it up, I use any combination of these:

Butter: Adding a little extra cooking fat when you start sautéing your aromatics adds richness to the final product.
Tiny pasta: The teenier the better! Orzo, stelline, ditalini, anilline, or any other pasta that’s about the size of a pencil eraser works perfectly. When cooked in the broth, the starch from the pasta thickens the broth significantly.
Cheese: Adding some grated cheese at the end is one strategy, but tossing in the leftover rind of any hard cheese adds salt, depth, and richness.
Salt: This might sound weird because a lot of canned and boxed broths have A LOT of salt in them, but if you use the unsalted or low salt variety, be sure to add enough salt back in.
Poached egg: When the soup is done, adding a poached egg on top enriches it even more!

In this soup, I used pasta and a poached egg to give it a rich, silky texture. I included a range for the amount of liquid to add depending on how much liquid you like in your soup. Six cups makes the soup very thick, eight cups make it less so.

Shortcut chicken soup

2 Tbsp olive oil
1 small onion, diced
1 medium carrot, peeled and diced (heaping ½ cup)
1 small stalk celery, diced (scant ½ cup)
6 large fresh sage leaves
½ tsp dried thyme
1 bay leaf
1 tsp kosher salt
Black pepper to taste
6-8 cups chicken stock
1 cup tiny pasta
1-2 cups shredded, precooked chicken
Serving sugggestions:
Poached egg, parmesan cheese, more seasonin to taste

Time: About 45 minutes, mostly active
Yield: About 6-8 cups of soup, depending on how much water and chicken you add

Heat the olive oil in a large, deep pot over medium high heat. Add the minced onion, carrot, and celery and cook, stirring frequently, until the veggies begin to brown and the onions are translucent, about 6-8 minutes.

Add the sage and thyme and cook until fragrant, about one minute.

Add the bay leaf, salt, pepper, and chicken stock and mix well. Bring to a boil, reduce the heat, and simmer, covered, for 20 minutes.

While the soup simmers, shred the chicken and set aside.

Bring back to a boil and add the pasta. Cook according to package directions until al dente.

Add the shredded chicken and stir.

February 10, 2020

Homemade granola base

February 10, 2020/ Rebecca Davis

Granola may seem like something that’s easier to buy in a store, but let me set the record straight: Homemade granola is simple, fast, and so much better than most of the commercially made stuff. Also, it makes your house smell amazing.

Take me to the recipe!

Cashew and blueberry granola is so fast and easy to make at home. There’s also less sugar and preservatives than in store bought versions AND you can customize the nuts, berries, and other add-ins with whatever you like best! #meandthemoose #granola…

Let’s talk about granola and kids. I love granola because it’s a fun topper for lots of different things: yogurt, apple sauce, purees, pancakes, fruit, ice cream, etc. I like to pretend that it’s nature’s sprinkles. But there may be a chunk of kids who think granola is too crunchy or who don’t like the mix of textures. For them, I would add some mini chocolate chips or chocolate covered sunflower seeds and call it “trail mix.”

But granola is a great way to add some whole grains and make a more balanced snack.

I include millet in my granola and also my granola cups because it’s super crunchy and adds fiber, calcium, and iron, which we always need more of in our diet.

This recipe is a base and you can feel free to customize with whatever fruits and nuts you like best.

Also, if making this for a nut-free school snack, skip the nuts and double the fruit, sub in seeds like sunflower or pepitas, OR toast the nuts separately and toss them into an individual portion at home.

A couple of notes:

If you have trouble finding millet, check the bulk sections of Whole Foods or any health food store.
When spreading the raw granola mix onto your sheet pan, make sure to leave some holes in the middle of the pan. If you spread it as one large mass, the middle will be undercooked while the edges start to burn. With some holes and thinner spots in the middle, you’ll get a more even bake and better chunks in your final product!
Be mindful that when the outsides start to brown, the thicker parts may still be a bit undercooked, but that the whole thing will continue to cook and crisp while it cools. Once you see significant browning on the edges, take it out of the oven and let it cool completely. If there are any undercooked spots, feel free to re-toast them in the oven or a toaster oven for a few minutes before eating. But DON’T toast any fruit that you may add. Toasted dried fruit = hard as a rock!

Homemade granola base

Yield: about 3-4 cups of granola, depending on how many nuts and berries you add
Time: 25-28 minutes (5 minutes active time, 20-23 minutes baking time)

2 cups old fashioned rolled oats
½ cup millet
2 Tbsp brown sugar
1 tsp cinnamon
2 large pinches of kosher salt
½ cup nuts (your choice!)
2 egg whites, slightly whipped
1 Tbsp olive oil
1 tsp vanilla extract
¼ cup maple syrup
1/3 cup dried fruit of choice

Preheat the oven to 350. In a large bowl, mix together the oats, millet, brown sugar, cinnamon, and salt. Add the untoasted nuts, if using.

In a large measuring cup, mix together the egg whites, olive oil, and vanilla. Pour over the dry ingredients and mix together thoroughly.

Spread out on the mixture on a large sheet pan, leaving gaps and holes in the middle.

Bake for 20-23 minutes, or until the edges of the pan and any edges next to gaps in the middle start browning.

Let cool completely.

Add the dried blueberries (or other dried fruit) and crunch up the baked granola so that you have some chunks and some smaller bits.

Store in an airtight container at room temperature for up to 3 weeks.

April 01, 2019

Sunflower seed butter with flax and chia

April 01, 2019/ Rebecca Davis

Sunflower seed butter | Me & The Moose. This homemade sunflower seed butter tastes so much better than store-bought and is fortified with flax and chia seeds. #meandthemoose #sunflowerseedbutter #lunchboxideas #lunch #lunchbox #sunflowerseedreci…

Once again, I’m copying Trader Joe’s. They have a peanut butter with flax and chia and it’s a fantastic way to get some extra nutrition into a picky eater. Here’s my school-safe version!

Jump to the recipe!

I have a confession to make: I go back and forth between caring A WHOLE LOT about M’s nutrition and then feeling like there are a million little struggles every day and I don’t want to add food to that list.

And he’s always been a contrarian with FOMO, which means he doesn’t love limits. The “perfect parent” voice in my head constantly beats me up about not being stricter. Don’t get me wrong, I say “no” to things 100 times a day and we obviously set lots of boundaries. But we’ve figured out that M does better when he has choice within those limits and that we have to say “yes” to some things or there will be a meltdown.

Anyway, part of M’s way of gaining control these days is that he has VERY strong opinions about food. What he loves one day, he hates the next. Peanut butter mixed into applesauce has been a constant and lately he’s been really into PB&J’s after watching this silly video.

BUT we can’t send any nuts to school, so sunflower seed butter it is. Unfortunately, a lot of the store-bought ones don’t taste great. I’ve made my own sunflower seed butter before and I do love this recipe. But if M’s eating this for at least one meal per day, I wanted to beef up the nutrition. And it tastes so good, he doesn’t complain!

A couple of notes about this nut butter:

When roasting the nuts, you want them to be mostly brown and golden rather than gray. But watch to make sure that they don’t burn! (See the photos above for a before and after.) Well-roasted seeds are much easier to process than ones that are still partly raw.
The grinding process takes a bit of patience. If you let the machine run, the seeds will come together into a paste. There are more detailed instructions for the individual grinding steps in the recipe below. Be sure to read the recipe before starting this butter.
Storage: I store this seed butter in the fridge because I’ve read that flax and chia (and seeds in general) tend to get rancid quickly when left vulnerable to moisture and heat in the cabinet). The cold tightens the butter considerably, but 20 seconds in the microwave makes the butter easily spreadable again.

Sunflower seed butter with flax and chia

Yield: 2-2¼ cups
Time: 30-35 minutes

3 cups raw sunflower seeds
4-6 Tbsp coconut oil, melted
2 Tbsp maple syrup
2 tsp vanilla extract
1 tsp cinnamon
1 tsp flaky sea salt
3 Tbsp each chia seeds
3 Tbsp whole flax seeds

Preheat the oven to 350. Spread the raw sunflower seeds out on a large sheet pan. Roast for 5 minutes and shake the tray. Roast for 2-3 minutes more, checking to make sure that the seeds don’t burn. When the seeds are uniformly more golden brown than gray, they’re ready for processing.
Add the roasted seeds to a large food processor and grind for 2 minutes. The seeds will break up and look very dry and like breadcrumbs.
Add 2 Tbsp of coconut oil and the maple syrup and process for 2 more minutes. At this stage, the seeds start coming together in a large slow-moving glacier of seed butter. Scrape down the sides and break up the glacier as necessary. It will still feel dry and crumbly when you break up the glacier.
Add the vanilla and cinnamon and process again, this time letting the machine run. Let it go for at least 3-4 minutes before adding more coconut oil as the heat of the processor and the continued grinding will start to make the butter smoother and wetter. The glacier of seed butter will still be forming, but will be spinning around the food processor much faster.
After that 3-4 minutes, and while the food processor is running, add the other 2-4 Tbsp of coconut oil to achieve a silky consistency. Don’t add more maple syrup or water because it will make the seed butter stick together and clump more instead of smoothing it out.
The whole process of grinding the seeds into a smooth butter usually takes between 15 and 20 minutes (including stopping add ingredients), so patience is key.
Transfer to a large bowl and stir in the sea salt, chia seeds and flax seeds and stir well.