Mushroom pasta

I know we’re all eating canned goods from here on out, so maybe bookmark this one as a spring-y, post-virus meal for when the world feels real again? Or, if you impulse bought mushrooms during your panic shop, use them now!

I don’t want to hear more about this freaking virus: Take me to the recipe!

I haven’t posted much in recent weeks because, and I know I’m not alone here, I’ve been in a deep, dark pit of worry about Coronavirus. While healthy kids are at much lower risk for developing symptoms, I’m 38 weeks pregnant and about to bring a newborn into this mess. Like, any day now. Newborns are not kids. This also means, I have to go to a HOSPITAL in a few days, just about the last place I want to be.

Oh, and we’re self-quarantining for as long as possible because we need a grandparent to come watch M when I go into labor and all of them have between two and seven of the risk factors that make this a much more serious illness. Can you imagine if we infected one of them because we were carriers and didn’t know?

And, in the event that one of us gets sick, I don’t know what that means for delivery. If M or Ethan are sick and a grandparent can’t come, do I have to give birth alone? Do I have to stay in the hospital and away from M for longer? Will I be separated from my newborn if it’s me that develops symptoms?

Everything feels so scary and overwhelming and unknown. I don’t generally think of myself as someone with strong “mama bear” instincts, but this crisis has awakened a desperate need to protect my family.

So, anyway, you probably just want to hear about food, yes? This pasta is really good. It’s also fast and easy and full of flavor. The preschooler didn’t love it, though he did have a few bites. I think he’ll learn to like it. He has no choice because it’s so good, I’m not going to stop making it!

A couple of notes:
- Feel free to swap in dried thyme for fresh if you don’t have any.
-The vinegar gives the pasta a little tang and acid, but if you don’t like it or LOVE IT and want more of it, feel free to skip or add more. I also like a little sprinkle of vinegar splashed on at the end.
-I add the cheese at the end as a garnish, but fee free to add up to a cup of cheese while the pasta is still hot and mixing it in with the melting butter to make a thicker sauce.
-Julia would be APPALLED by how much I crowd the mushrooms when I make this dish. I can’t help it. I have no sense of volume when it comes to mushrooms and the appropriate pan in which to cook them. I find that it doesn’t really matter. They cook down significantly, so as long as you’re okay with rescuing a few escaped shrooms at the start of cooking while you give things a mix, eventually, they’ll all fit in the pan just fine.

Mushroom pasta

Yield: 5-6 adult servings
Time: 25 minutes, mostly active

14 oz-1 lb whole wheat pasta, cooked until al dente
4 Tbsp butter, divided
1 Tbsp olive oil
2 large shallots, thinly sliced
1 leek, halved and thinly sliced
1 lb mixed mushrooms, sliced
4 large garlic cloves, minced
1 tsp fresh thyme (3-4 stems), or ½ tsp dried
½ Tbsp red wine vinegar (or more to taste)
Salt/ pepper to taste
Nutty cheese, such as Parmesan, Gruyere, Romano, or Gouda

Cook pasta in well-salted water.

In a large skillet, melt 2 Tbsp butter and 1 Tbsp olive oil over medium heat. Add the shallots and leeks and let cook for 5 minutes until translucent and soft., stirring frequently to avoid browning.

Add the mushrooms and cook for another 5 minutes, stirring occasionally, until the mushrooms start to cook down and release some of their juices. If they haven’t cooked enough at the 5-minute mark, keep going until there’s a fair amount of liquid in the pan.

Add the garlic and let cook for 1 minute, or until fragrant.

Add the vinegar and let cook until evaporated, about 1 more minute.

Season the mushroom mixture with salt and pepper to taste.

Drain the pasta, but don’t go crazy- a little water will help keep the pasta loose. Add the noodles to the mushroom mixture along with the remaining 2 Tbsp of butter. Stir well and turn off the heat. Taste again for seasoning and serve immediately.

French onion steak skillet

Valentine’s Day is on the horizon, folks. This is a holiday that I don’t particularly enjoy. If you’re not in a relationship or in one that’s complicated, it can feel like a giant middle finger. If you are in a relationship, it can be stressful and/or tedious to have a mandated celebration of your love. AND EXPENSIVE, AMIRIGHT? There’s definitely surge pricing for restaurants and babysitters. Bleh. I hate it.

So instead, we’ll put the kiddo to bed early, open a bottle of wine, and make this easy French Onion Steak Skillet that requires VERY little work and even less cleanup.

But even on non-holiday nights, if your kids like French Onion Soup or steak, they’ll dig in. No need to save this for a special, adults-only meal.

Also, I think I’ve finally cracked the code for getting GENUINELY caramelized onions (not fried, frizzled, or straight-up burned) in about 20 minutes. I know, I know. Most recipes claim that it takes 20 minutes when it actually takes an hour or more to get that deep uniform jammy brownness. Behold this before and after:

After a deep dive through Youtube videos and Cook’s Illustrated articles, I’ve achieved great results much faster than usual. Here are a few secrets to speeding up this otherwise slow process:

1. Use a large pan with a tight fitting lid. You’ll melt butter and olive oil together and then cook the onions for 3 minutes at a time with the pan covered.

2. Use medium high heat the whole time. You want the onions to brown and stick to the bottom of the pan just a little bit. If they stick too much and/or blacken rather than brown, turn the heat down slightly. If the onions aren’t sticking to the bottom, turn the heat up.

3. Add water or stock every 3 minutes and scrape the browned bits off of the bottom and mix them into the onions while they’re cooking.

4. Repeat the process: Cook 3 minutes over high heat/ add liquid/ scrape the browned bits/ cover and cook for 3 more minutes. After about 15-20 minutes, the onions will be done!

5. Add 1/8 tsp baking powder at the very end to make the onions sweeter. You can’t add it at the beginning or the onions will break down too much, but adding it at the end lends just the right amount of jamminess.

French onion steak skillet

4 large onions, sliced in ¼ inch slices  
1 Tbsp olive oil
3 Tbsp butter, divided
5 large sprigs of thyme
2½ cups beef stock
¼ tsp salt
1/8 tsp baking soda
1 lb skirt steak, strip steak, flank steak, or tri-tip steak (basically any moderately thin steak) Salt and pepper to taste
½ large baguette, sliced
1 clove garlic, halved
3 oz gruyere cheese, thinly sliced or grated
Flaky sea salt

For the onions:
In a large, ovenproof skillet or pot with a tight fitting lid, heat the olive oil and 1 Tbsp of butter over a medium high flame. Add the onions and thyme, cover, and cook for 3 minutes. If the onions start to burn, turn the heat down slightly (but try to maintain a high heat). After 3 minutes, remove the cover, add ¼ cup of stock, and scrape the browned bits from the bottom of the pan and mix the onions around. Re-cover and cook for another 3 minutes, and then repeat the stock/scrape/mix process. Repeat this 3-minute process until the onions are uniformly soft and brown, about 15-20 minutes.

Turn off the heat and mix in ¼ tsp kosher salt and 1/8 tsp of baking soda. Remove the onions to a separate plate and wipe out the pot.

For the skillet:
Whole the onions are cooking, slice the bread and toast lightly in the toaster. Rub the raw garlic over one side of the bread. Shred the gruyere. Set aside.

When the onions are done and removed to another container, heat the broiler to high.

Melt the other 2 Tbsp of butter in your wiped-out skillet over high heat. Sear the steak for about 3-4 minutes per side. While the steak is seering on one side, season with salt and pepper. Repeat when you flip to the other side.

Turn off the heat and add the cooked onions back to the pan.

Pour 3-4 Tbsp of stock over the onions in the pan. Nestle the slices of bread in the onions around the steak and top with cheese.

Place the entire pan under the broiler until the cheese is bubbly and slightly browned.

Slice the steak to test doneness. Sprinkle with more flaky sea salt and fresh thyme sprigs.

Yield: 2 grown up and 2 kid servings

White bean chicken chili

Who needs a quick, easy, healthy, and cheap dinner that everyone will eat, is totally customizable, and is gluten and dairy free? EVERYONE, that’s who. And we ESPECIALLY need it this week.

Our family just flew back from 6 days in Key West, FL and boy are my arms, legs, eyes, lungs, feet, teeth, hair, elbows, knees, and brains tired. See what I did there?

Can we talk about traveling with kids? I love it and hate it. On the one hand, it’s really nice to get out of the regular grind and say “yes” to things like daily ice cream and night swimming. That’s how memories are made, people!

But some of parenting’s stressors are portable. And some of those stressors are actually worse when saying “yes” comes with a side of fatigue and crashing blood sugar.

This particular vacation was amazing fun sandwiched between two slices of crazy-travel bread thanks to oversleeping for our 6:30 am flight on the way there, and then changing our flights twice and driving four hours at 10 pm to beat an ice and snow storm on our way home.

We also paid an arm and a leg for a 3-hour nap in an airport hotel that was the grossest place I’ve ever stayed. It was less like a hotel room and more like a bunch of pink-eye germs and bed bugs holding hands. Shudder. M commented, “It smells like a lot of people were sweating in here.”

But I fully acknowledge that we’re so lucky to be able to travel and are so grateful to the TSA and FAA employees who are currently working really hard without pay. We tried to make meaningful eye contact while saying “Thank you” over and over in securlty.

That said, I’m exhausted.

So, let’s get to this easy, all-purpose chili.

It is deceptively complex considering how quickly it comes together. You can certainly let it simmer for an hour to deepen the flavor if you like, but sauteing the spices and using a rich homemade stock if possible, will achieve the same depth of flavor in less time.

And if you put out every possible topping, I’ve found that this dish makes just about everyone happy.

White bean chicken chili  

1 Tbsp olive oil
1 small white onion, chopped
2-3 large cloves garlic
1 tsp chili powder
½ tsp coriander
1 tsp cumin
1 tsp kosher salt
2 lbs ground chicken breast
1½ cups chicken stock (more, if you like a saucier chili)
1 cup chopped tomatoes
8 oz chopped roasted green chilis (2 small cans)
15 oz can white beans
Toppings: Cheese, scallions, avocado, sour cream, and pickled jalapenos

Heat oil over a medium flame in a large pot. Add the onion and sauté until fragrant, about 3-4 minutes.

Add the garlic and sauté again until fragrant, about 1 minute.

Add the spices and salt and cook, stirring frequently, for 1 more minute.

Add the chicken and sauté until no pink remains.

Add the stock and tomatoes and stir. Bring to a boil, reduce heat to low, and simmer for about 15-20 minutes until the sauce has thickened slightly.   

If the sauce isn’t thickening to your liking after 20 minutes, combine 1 Tbsp flour and 1-2 Tbsp of water and stir vigorously to combine. (I usually use a lidded jar and shake the water and flour together.) Add to the sauce and simmer for another 5 minutes.

Add the chilis and the white beans and bring back to a boil to head through.  

Garnish with cheese, scallions, avocado, sour cream, yogurt, pickled jalapenos, cilantro, etc. Whatever your chili loving heart desires.

Serve immediately.

Yield: 7-8 cups (about 5 grown-up servings)

Sheet pan dinner: Mustard salmon with crispy lentils and green beans

Sheet pan dinner: Mustard salmon with crispy lentils and green beans | Me & The Moose. This quick dinner is healthy, satisfying, and full of flavor. Supermarket shortcuts make it even easier. #meandthemoose #sheetpandinner #quickdinner #healthydinner #healthyrecipes #easyrecipes #salmon

This sheet pan dinner is as delicious as it is easy and the clean up is a snap. If any of your resolutions involve more cooking, this is one you should add to the list!

Take me to the recipe!

Sheet pan dinner: Mustard salmon with crispy lentils and green beans | Me & The Moose. This quick dinner is healthy, satisfying, and full of flavor. Supermarket shortcuts make it even easier. #meandthemoose #sheetpandinner #quickdinner #healthydinner #healthyrecipes #easyrecipes #salmon

Happy new year, all! Thanks for reading and cooking along with me this year. I hope you’ll stick around for 2019 too!

Are you all making resolutions this year?

There’s much talk about whether or not resolutions are a good move. I’ve historically used my resolutions as a way to punish myself for everything I think is wrong with me. And that feels like a negative way to start the year, no?

So, instead of resolving to eat “healthier,” I’m going to just make delicious food that emphasizes both deliciousness and nourishment. Staaarting….now!

Sheet pan dinner: Mustard salmon with crispy lentils and green beans | Me & The Moose. This quick dinner is healthy, satisfying, and full of flavor. Supermarket shortcuts make it even easier. #meandthemoose #sheetpandinner #quickdinner #healthydinner #healthyrecipes #easyrecipes #salmon

Sheet pan dinner: Mustard salmon with crispy lentils and green beans | Me & The Moose. This quick dinner is healthy, satisfying, and full of flavor. Supermarket shortcuts make it even easier. #meandthemoose #sheetpandinner #quickdinner #healthydinner #healthyrecipes #easyrecipes #salmon

This sheet pan dinner is fast, easy, and requires minimal prep. You can also make it even simpler by using some store-prepped ingredients. I use pre-cooked lentils that are available at Trader Joe’s, Whole Foods, and other grocery stores in the refrigerated aisle.

I also opt for haricots vert over of straight green beans because you don’t have to trim the ends. Haricot vert are just a thinner and smaller variety of green beans. They can be more expensive, but if time is the priority, it may be worth the extra $1 or $2.

A couple of notes:

• If using frozen salmon, thaw it before cooking. If cooking from frozen, the fish releases a lot of water, which affects the final texture of the vegetables and lentils.

• Make sure you separate the sauce into two different bowls to reserve some for after the fish has cooked. You don’t want to dip your spoon or brush into the whole batch of sauce once you’ve touched the raw fish.

Sheet pan dinner: Mustard salmon with crispy lentils and green beans | Me & The Moose. This quick dinner is healthy, satisfying, and full of flavor. Supermarket shortcuts make it even easier. #meandthemoose #sheetpandinner #quickdinner #healthydinner #healthyrecipes #easyrecipes #salmon

Mustard salmon with crispy lentils and green beans

Time: About 25- 30 minutes
Yield: 4 servings

1.5-2 lbs salmon (about 4 medium fillets)
1 lb haricot vert or green beans (if using green beans, trim the edges)
1 cup cooked lentils
2 very large shallots (or 3-4 smaller ones), cut into 1/4 inch slices
2-3 Tbsp olive oil, plus more for the sheet pan underneath the salmon
2 large pinches kosher salt
Mustard sauce (recipe below)

Mustard sauce
3 Tbsp Dijon mustard
3 Tbsp grainy mustard
Zest of 1 medium lemon
1 Tbsp lemon juice (from ½ a lemon, reserve the leftover juice)
1 tsp coriander
1 Tbsp olive oil
1 large clove garlic, minced
2 Tbsp plain Greek yogurt
salt and pepper to taste

Preheat the oven to 425.

On a large rimmed sheet pan (about 13x18), mix together the green beans, sliced shallots, and cooked lentils. Toss with olive oil and salt and push to the sides of the pan.

Roast for about 7 minutes and remove from the oven.

While the veggies cook, make the mustard sauce. In a small bowl, mix together the sauce ingredient. I use a garlic press to really mince the garlic, but if cutting by hand, mince finely. Put half of the sauce into a separate bowl for later.

Once you remove the veggies from the oven, add some more olive oil to the center of the pan.

Place the salmon fillets skin-side down in the middle of the pan so that the skin is directly on the pan or foil.

Cover the flesh side of the fish fillets with about half of the mustard mixture and spread evenly. Reserve the rest of the mixture for later.

Roast the fish and veggies for 12-15 minutes, or until the salmon flakes easily with a fork and reads 145 on a thermometer.

Serve immediately.

Polenta, turkey, and kale casserole

I don’t know if the abundance of sugar, salt, and fat change my tastebuds during the holidays, but I always struggle to live by the 80/20 rule in December. I indulge with the eating and drinking and then swear I’m going to be healthy the next day, but the healthy stuff never feels all that satisfying or tastes all that good. So I end up like a moth to a flame with the treats.

But you know what? I don’t have to toggle between bland salads and a dozen cookies. This polenta casserole may just be the middle ground: It’s still delicious and a little indulgent with a garlicky pesto and plenty of cheese on top, but it also features kale and ground turkey breast and is the perfect vehicle for any of those leftover veggies in your fridge that are about to go bad. Throw them in and see what happens!

I used my own kale pesto recipe, but cut down on the oil and nuts. But for ease, feel free to use any store-bought pesto that you can find. And to up the nutrition, add any veggies you have in your fridge. You may need to add a bit more pesto to cover the extra ingredients.

Polenta casserole

1-2 Tbsp olive oil
2 lb ground turkey
Large pinch of salt
¾-1 cup kale pesto (recipe below)
1 log premade polenta
½ cup mozzarella, shredded
½ cup hard gouda (not the softer, smoked variety), shredded
¼ cup grated parmesan

Preheat oven to 425.

In a large oven-safe sauté pan, heat the olive oil over medium flame. Turn the heat to medium-low and sauté the ground turkey until no pink remains and it has just begun to brown, about 7-10 minutes. Season with a large pinch of salt.

Turn off the heat and stir in the kale pesto.

Slice the polenta log into 1/4 –inch pieces and layer over the turkey and pesto.

Top with cheese and cook in the oven for 13-15 minutes, until the cheese is brown and bubbling.  

Yield: 4 servings

Kale pesto

4 cups packed chopped kale
1/4 cup toasted walnuts
2 garlic cloves
1 Tbsp lemon juice
1 tsp salt
4 Tbsp olive oil

Bring a medium pot of water to a boil and fill another large bowl with ice water. Wash and chop kale, leaving the middle stems.

When water is at a rolling boil, add the kale and swirl with a slotted spoon a few times. After 1-2 minutes, remove it from the boiling water and add it to the bowl of ice water. Drain the kale (gently squeeze out the water) and add to your blender or food processor.

Roast the walnuts in a 350 oven or toaster oven for about 5 minutes or until just lightly browned and starting to smell nutty. You can also toast them in a sauté pan on the stove top. When browned, add them to the blender or food processor as well.

Add the garlic, salt, and lemon juice and start to blend, slowly adding the olive oil in a thin stream. If using a small food processor or a blender without a top that opens, just add the oil with the rest of the ingredients and process together. Blend until you've reached your desired consistency.

Yield: about 1 cup