White bean and pasta soup

 White bean and pasta soup | Me & the Moose. This soup is quick, easy, wholesome, and a surefire way to get my toddler to eat beans and bone broth. It’s also a warming lunch for these cold days. #soup #whitebeansoup #recipes #meandthemoose

This soup is a metaphor for how I’m feeling about this holiday season. (As always, to skip this meditation on holiday blues and just get to the damned soup already, scroll to the next photo!)

As you can see, the dry pasta is vibrant pink and white adorableness. But when cooked, it loses some color and is a rather bleh peach and cream. It still tastes good, but doesn’t live up to the promise of the shiny and bright dry version. I feel that way about the holidays: The idea is one thing, but the experience is another.

I have the holiday blues. They came early this year, which is probably because Thanksgiving was so early and now we’re officially in the holiday season even though Halloween was 10 seconds ago and it’s all going too fast and increasing my seasonal ennui.

But if I’m honest, I always have the sneaking suspicion that everyone else is more engaged in life and more present in their lives and more, I don’t know, successful at life than I am. I’m sure I’m not alone.

Unsurprisingly, I have to take social media with a HUGE grain of salt and constantly remind myself that these idealized versions of life aren’t the whole picture. So, I guess this is my friendly reminder to all of YOU that ‘tis the season of matching jammies and perfect cookies, which are fun and pretty and inspiring, but also staged and only a sliver of someone’s day.

 White bean and pasta soup | Me & the Moose. Alphabet pasta is a perennial favorite in our home, but the snowflakes are a seasonal contender for favorite pasta shape. #soup #whitebeansoup #recipes #meandthemoose

Anyway, make this soup! Seriously though, one way I try to combat the holiday blues is to be mindful about what I’m eating. This soup is more nutritious if you use a whole grain or grain-free pasta (or skip it entirely). However, M’s soup consumption increases dramatically if there’s a fun shape in there.

And if you can, make the broth yourself. It’s light years better than the stuff in paper cartons from the store. And you can make a lot at a time and freeze it for later. And the chicken can be frozen for later meals too!

 White bean and pasta soup | Me & the Moose. This soup is quick, easy, wholesome, and a surefire way to get my toddler to eat beans and bone broth. It’s also a warming lunch for these cold days. #soup #whitebeansoup #recipes #meandthemoose

White bean and pasta soup

1 Tbsp olive oil
½ medium onion, chopped
1 large or 2 small cloves garlic, minced
1 Tbsp fresh or 1 tsp dried rosemary, minced
1 can white beans, drained and rinsed
6 cups herbed chicken stock (recipe below)
1½ cups dried pasta, cooked in separate water
Parmesan cheese

Bring a pot of salted water to a boil.

Heat the olive oil over a medium low flame. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and rosemary and sauté until fragrant, about 1 minute.

Add the white beans and stock and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Let cool slightly.

While the soup simmers, cook the pasta separately. When the pasta is done, add it to the slightly cooled soup.

Top with cheese before serving.  

Yield: 7-8 cups soup, about 4 big bowls  

Herbed chicken stock

1 chicken, cut into pieces (2 breasts, 2 thighs, 2 wings, 2 drumsticks), skin and bones included
1 large onion
4 garlic cloves, smashed
1 large carrot
1 stalks celery
2 sticks rosemary
8-10 sticks thyme
10-12 sage leaves
1 bay leaf
10-14 cups water, enough to cover the ingredients
1 Tbsp salt

Add all of the ingredients to a large stockpot and stir to distribute the salt. Cover with water.

Bring to a boil. Reduce heat to medium and simmer, partially covered, for 1½ hours. If a lot of the water evaporates, add more to maintain the original level of water.

Let cool. Strain the broth with a fine mesh sieve. Remove the bones and skin of the chicken, but save the meat in a separate container for other meals.   

Yield: About 12 cups of stock; one entire chicken, dark and light meat

 White bean and pasta soup | Me & the Moose. This soup is quick, easy, wholesome, and a surefire way to get my toddler to eat beans and bone broth. It’s also a warming lunch for these cold days. #soup #whitebeansoup #recipes #meandthemoose

Sweet potato muffins

 Sweet potato muffins | Me & The Moose. These one-bowl, whole grain muffins sneak in some vegetables at breakfast, lunch, or snack time. #sweetpotatomuffins #meandthemoose #sweet potatorecipes #thanksgiving #healthybaking

Thanksgiving is here! I love this holiday and the season that follows, but there are definite downsides. I’ve talked about keeping expectations in check with kids and holidays. And while it’s exciting and fun that there’s always something going on: Making cookies, making gifts, buying gifts, wrapping gifts, listening to music, decorating, holiday events, holiday parties, holiday-themed school things, concerts, visiting relatives, etc, it can be…a lot. And for a little one like mine who’s always searching for his equilibrium, it can be.. A WHOLE LOT.

 Sweet potato muffins | Me & The Moose. These one-bowl, whole grain muffins sneak in some vegetables at breakfast, lunch, or snack time. #sweetpotatomuffins #meandthemoose #sweet potatorecipes #thanksgiving #healthybaking

So, let’s not add even more by completely abandoning our commitment to balanced eating, mkay?

These sweet potato muffins are a fantastic “sweet” to have around. They feel festive and would certainly make a fitting Thanksgiving breakfast to watch in front of the parade or DOG SHOW (!!!!!!!), but are just sweet enough thanks to the applesauce, a few Tbsp of brown sugar divided between the batter and the muffin tops, a handful of golden raisins, and sweet potatoes.

And did I mention that they only require one bowl? You’ll have enough dishes this week.

IMG_8787-3.jpg

A couple of notes:
- Chop the sweet potatoes into 1/3-1/2 inch chunks. Any bigger and they may not soften enough during baking, but if you shred them, they disappear and make the batter a bit too wet.
- This is a thick batter, almost dough-like in consistency. Don’t worry. It always puffs up well in the oven and results in an airy, light muffin.

 Sweet potato muffins | Me & The Moose. These one-bowl, whole grain muffins sneak in some vegetables at breakfast, lunch, or snack time. #sweetpotatomuffins #meandthemoose #sweet potatorecipes #thanksgiving #healthybaking

Sweet potato muffins

4 Tbsp butter or coconut oil, partially melted
½ cup applesauce
1 egg 
1/2 cup brown sugar, divided  
3/4 cup yogurt 
1 tsp vanilla extract
1 cup wheat flour 
1 cup white flour 
1 tsp baking powder
1 tsp baking soda 
1 tsp cinnamon
1/4 tsp salt 
1 medium sweet potato, cut into tiny squares (about 1.5 cups)
¼ cup golden raisins

Move your oven rack to the bottom or lower middle portion of the oven. Preheat to 375.

In a large bowl, partially melt the butter or coconut oil. Microwave it for a few seconds until it just begins to liquify, but is still partially solid.

Mix in the applesauce, egg, 1/4 cup of brown sugar, yogurt, and vanilla extract. Add the dry ingredients and mix until combined and no streaks of flour remain.

Add the chopped sweet potatoes and raisins and stir again to combine.

Spoon the batter into the cups of a muffin tin, filling about 3/4 of the way. Top each muffin with a large pinch or two of brown sugar.

Bake for 18-22 minutes until firm to the touch and a tester in the middle comes out clean. Check after 12-15 minutes and cover if the sugar browns too fast.

 Sweet potato muffins | Me & The Moose. These one-bowl, whole grain muffins sneak in some vegetables at breakfast, lunch, or snack time. #sweetpotatomuffins #meandthemoose #sweet potatorecipes #thanksgiving #healthybaking

Squash, polenta, and kale Caesar salad

 Squash, polenta, and kale Caesar salad | Me & The Moose. Adults and kids alike love this healthy and hearty salad. It combines roasted squash, crispy polenta croutons, roasted spiced almonds, dried cranberries, and a tahini Caesar dressing for a regular weeknight dinner or a special holiday occasion. #meandthemoose #thanksgivingsalad #salad #healthycaesar #delicatasquash #polentacroutons #glutenfree #dairyfree

There ought to be a place on the internet where parents can go to brag about the common and mostly harmless, but also spectacularly sudden and disgusting illnesses of childhood. Without going into detail (this is a FOOD blog, after all), instead of sleeping, we spent Saturday night showering, taking baths, doing laundry, and scrubbing carpets. No bueno.

Anyhoo, does your sleep schedule affect your diet? I’ve learned in my old age that getting less sleep leads me to terrible food choices. So obviously, I ate horribly this weekend and am feeling it today. But this salad is getting me back on track.

 Delicata Squash is easy to prepare because it doesn’t require peeling. #meandthemoose #delicatasquash #healthycaesar #salad #fallsalad #thanksgivingsalad #thanksgivingrecipes
 Delicata Squash is easy to prepare because it doesn’t require peeling. #meandthemoose #delicatasquash #healthycaesar #salad #fallsalad #thanksgivingsalad #thanksgivingrecipes
 Delicata Squash is easy to prepare because it doesn’t require peeling. #meandthemoose #delicatasquash #healthycaesar #salad #fallsalad #thanksgivingsalad #thanksgivingrecipes

Delicata squash is one of the stars of this show. It requires less prep since the peel is edible. Just split it in half, scoop out the seeds, and slice. After roasting, the squash is sweet and creamy and the peel gets slightly crunchy, so it’s also a nice textural balance if your littles aren’t into “slimy” foods.

The dressing is my favorite dairy-free Caesar that’s been lightened up by swapping out tahini for the oil. The garlic, anchovies, and lemon taste even brighter and the sesame adds a nutty note that complements the rest of the salad’s flavors.

We also have crispy crunchy gluten-free croutons that are made with a store-bought polenta log. I accidentally discovered that putting a pizza stone in the oven while roasting the polenta SIGNIFICANTLY reduced the cooking time. Huzzah!

 Squash, polenta, and kale Caesar salad | Me & The Moose. Adults and kids alike love this healthy and hearty salad. It combines roasted squash, crispy polenta croutons, roasted spiced almonds, dried cranberries, and a tahini Caesar dressing for a regular weeknight dinner or a special holiday occasion. #meandthemoose #thanksgivingsalad #salad #healthycaesar #delicatasquash #polentacroutons #glutenfree #dairyfree

The spiced, roasted nuts add even more crunch, which pairs nicely with the creaminess of the roasted squash. Toss on a few sweetened, dried cranberries and you have a harvest salad that hits all of the right salty and sweet notes. (A nutty cheese on top is entirely optional.)

I daresay this hearty pescatarian salad would be a welcome addition to your Thanksgiving table too.

A couple of notes:

  • I don’t salt the polenta before roasting. Most commercially made polenta has a fair amount of sodium in it already and you’ll be adding salt to the dressing and the squash.

  • While there are multiple steps to this salad, most of them can be completed simultaneously. You can also double the dressing recipe and it will keep well in a covered container in the fridge for up to 2 weeks.

  • Also, unlike dressed lettuce, which wilts quickly, kale only softens slightly and gets less bitter when left to sit with the dressing on, so make this salad ahead (or double the recipe) and eat it throughout the week.

  • A note about the size of this recipe: This recipe yields a main course for two adults and one child with either crusty bread or another protein on the side. If making this to last for the week or for a holiday meal, I would double or triple the recipe. All of its elements last on their own and are easy to toss into other meals.

 Squash, polenta, and kale Caesar salad | Me & The Moose. Adults and kids alike love this healthy and hearty salad. It combines roasted squash, crispy polenta croutons, roasted spiced almonds, dried cranberries, and a tahini Caesar dressing for a regular weeknight dinner or a special holiday occasion. #meandthemoose #thanksgivingsalad #salad #healthycaesar #delicatasquash #polentacroutons #glutenfree #dairyfree

Squash, polenta, and kale Caesar salad


2 small bundles of Lacinto (Tuscan) kale (about 6 cups)
Tahini Caesar dressing (recipe below)
Roasted almonds (recipe below)
1 log pre-made polenta, cut into 1-inch chunks
2 Tbsp olive oil, divided
1 medium Delicata squash, halved, seeds scooped out, and sliced into 1/2-inch pieces
1/2 tsp kosher salt
Dried cranberries, to taste
Nutty cheese, such as gruyere, gouda, or parmesan, to taste

Preheat the oven to 425.

Tear or chop the kale into small bites.

Make your dressing (see recipe below). Add about 1/2 of the dressing to the torn kale and mix well. Add more to taste or reserve the rest for serving later. Set aside.

Make the roasted almonds (see recipe below). Set aside.

Chop the polenta and toss with 1 Tbsp olive oil. Spread onto your roasting pan and cook for 20 minutes. Flip and toss the pieces with a spatula, return to the oven and cook for another 20 minutes.

Clean and prepare the Delicata squash. Toss with the remaining 1 Tbsp of oil. Spread on a baking tray and sprinkle with salt. Roast for 15-20 minutes or until the squash is soft.

  • I like to add the squash to the same oven as the polenta for the polenta’s last 20 minutes or so.

Add the squash, polenta, almonds, and cranberries to the salad. Feel free to use all or just some of the salad add-ins and reserve the leftovers for something else. Top with a few shavings of nutty cheese, if desired.

Yield: about 2 adult main-course salads and 1 child main-course salad; 4 side salads

Roasted almonds
½ cup raw almonds
½ tsp olive oil
½ tsp paprika
¼ tsp salt
½ tsp rosemary
¼ tsp Aleppo pepper
¼ tsp garlic powder

Preheat the oven to 425. Toss the almonds with olive oil. Mix the spices together and add to the almonds. Mix well. Spread on a foil or parchment-lined baking sheet and bake for 4-6 minutes, until you can smell the spices and the nuts are crunchy. Check often to avoid burning.

Tahini Caesar dressing
2 Tbsp Primal Kitchen avocado mayonnaise
1 Tbsp lemon juice
1 Tbsp Dijon mustard
2-3 whole anchovy fillets
2 medium cloves garlic
¼ cup tahini
¼ cup water (added 1 Tbsp at a time)
Salt and pepper to taste

Combine the mayo, lemon juice, mustard, anchovies, garlic, tahini, and 2 Tbsp of water in a food processor and blend well. Add more water, 1 Tbsp at a time, until you’ve reached your desired consistency. Add salt and pepper to taste.

  • Remember that the anchovies are salty, so taste before you add more!

 Squash, polenta, and kale Caesar salad | Me & The Moose. Adults and kids alike love this healthy and hearty salad. It combines roasted squash, crispy polenta croutons, roasted spiced almonds, dried cranberries, and a tahini Caesar dressing for a regular weeknight dinner or a special holiday occasion. #meandthemoose #thanksgivingsalad #salad #healthycaesar #delicatasquash #polentacroutons #glutenfree #dairyfree

Purple carrot soup with za'atar

 Purple carrot soup with za’atar | Me & The Moose. This carrot soup is a warm, hearty, and healthy lunch or light dinner. #meandthemoose #carrotsoup #purplecarrots #za’atar #glutenfree #vegan

Is purple my new favorite color? I don’t know. Maybe. I seem to be drawn to purple foods lately. Maybe they feel kind of witch-y and seasonal. And that’s primarily what I aim for in my cooking.

Anyway, I find purple carrots endlessly intriguing and therefore, have used them in this soup. Unfortunately, the end product doesn't stay purple, so if your kiddo might be put off by the initial color, rest easy. This soup is also delicious made with orange carrots.

 Purple carrot soup with za’atar | Me & The Moose. #meandthemoose #carrotsoup #purplecarrots #za’atar #glutenfree #vegan
 Purple carrot soup with za’atar | Me & The Moose. This carrot soup is a warm, hearty, and healthy lunch or light dinner. #meandthemoose #carrotsoup #purplecarrots #za’atar #glutenfree #vegan

And added bonus: carrots are a great base for introducing new flavors to your kiddos. Carrots are familiar, mildly sweet, and almost entirely inoffensive, so they’re not intimidating when you mix in some za’atar and tahini, two things that, on their own, might prove too much for a developing palate.

 Purple carrot soup with za’atar | Me & The Moose. This carrot soup is a warm, hearty, and healthy lunch or light dinner. #meandthemoose #carrotsoup #purplecarrots #za’atar #glutenfree #vegan

I like swirling it with yogurt and sprinkling on some za’atar, which is a spice that should earn a spot in your repertoire.

If za’atar intimidates you, take heart. I was also a bit hesitant at first, but it’s a simple mixture of thyme, sesame seeds, salt, and sumac, which is a common middle eastern spice that has a bright, citrusy flavor. I feel like it’s the cumin of the middle east.

This soup is also a good way to introduce some new spices and flavors while incorporating an old favorite. M even requested a bowl of this with his dinner the other night, so I, obviously, felt extremely smug.

 Purple carrot soup with za’atar | Me & The Moose. This carrot soup is so easy to make and a great way to introduce new flavors. #meandthemoose #carrotsoup #purplecarrots #za’atar #glutenfree #vegan

Purple carrot soup with za’atar

2 Tbsp olive oil, butter, or ghee
1 medium onion, minced
4 large cloves garlic, minced
1 tsp Aleppo pepper or paprika
1 tsp dried thyme
½ tsp coriander
1 tsp kosher salt, divided
1 ¼ lb carrots, peeled and diced into small pieces
4 cups low sodium stock (vegetable or chicken)
3 Tbsp tahini
1 Tbsp lemon juice
Yogurt (dairy or non-dairy)
Za’atar

Heat the olive oil over a medium flame. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and cook for one minute, or until fragrant. Add the spices and ½ tsp of salt and cook for one more minute, until fragrant.

Add the carrots and cook for one or two minutes. Add the stock and bring to a boil.

Reduce heat to low and simmer, covered, for 20 minutes or until the carrots are fork tender.

Transfer to a blender or food processor and add the tahini, lemon juice, and the other ½ tsp of salt.

Yield: 6½ cups or about 52 oz


 Purple carrot soup with za’atar | Me & The Moose. This carrot soup is a warm, hearty, and healthy lunch or light dinner. #meandthemoose #carrotsoup #purplecarrots #za’atar #glutenfree #vegan
 Purple carrot soup with za’atar | Me & The Moose. This carrot soup is an easy way to add interest to your kids’ lunchboxes while serving up some veggies and introducing new flavors. #meandthemoose #carrotsoup #purplecarrots #za’atar #glutenfree #vegan




Sheet pan dinner: Sausage and purple cabbage

 Sheet pan dinners are the easiest way to get dinner on (and off) the table. Purple cabbage, potatoes, and chicken or turkey sausage combine for a universally appealing dinner. #meandthemoose #sheetpandinner #purplecabbage #potatoes #sausage #Oktoberfest

Is there anything better than October? Everyone has settled into new routines, the weather is (generally) cooler, the leaf peeping and apple picking are in full swing, and it’s finally acceptable to buy enormous bags of candy and maintain the fiction that they’ll last until October 30th.

KIDDING! I would never pretend that that candy is making it to the end of the month.

 Thick cuts of cabbage lead to crispy edges and softer interiors. #meandthemoose #sheetpandinner #purplecabbage #potatoes #sausage #Oktoberfest
 Purple cabbage is magical. Look at that purple! #meandthemoose #sheetpandinner #purplecabbage #potatoes #sausage #Oktoberfest

But really, we are trying to maintain a modicum of healthy eating now that we’re super busy again with school and activities and the faster pace of non-summer months. That’s where sheet pan dinners like this one come in handy.

 Dijonnaise is a simple combo of dijon mustard, mayonnaise, and magic. #meandthemoose #sheetpandinner #purplecabbage #potatoes #sausage #Oktoberfest
 Sheet pan dinners are the best and easiest way to get dinner on the table and cleanup done quickly. #meandthemoose #sheetpandinner #purplecabbage #sausage #potatoes #Oktoberfest

The combination of sausage, cabbage, and potatoes with a mustard-y sauce feels very Oktoberfest, which is obviously on-brand for this month.

Also, I haven’t yet found a vegetable that wasn’t made more delicious by roasting and purple cabbage and potatoes may be among my favorites. Find the smallest potatoes you can, or halve anything larger then a golf ball.

 Roasting at high heat with plenty of olive oil and salt leads to a delicious, quick dinner. #meandthemoose #sheetpandinner #purplecabbage #potatoes #sausage #Oktoberfest

If you leave off any bread on the side and check your labels for the sausage, this dish is also gluten-free, dairy-free, and Whole 30 compliant.

A quick note about the sausage here: We always pre-cooked sausage. The timing gets tricky when starting with raw sausage and the chicken/turkey varieties are usually pre-cooked anyway.

SPD: German red cabbage, potatoes, and sausage

1/2 small head red cabbage, ¾ inch thick slices
1 lb small potatoes
1-2 Tbsp olive oil
salt to taste
1 lb pre-cooked turkey or chicken sausage (we use Wellshire Farms turkey kielbasa)

Dijonnaise

2 Tbsp mayonnaise
1 Tbsp Dijon mustard

 

Heat oven to 425.

Thickly slice the cabbage into ¾ inch thick steaks. Spread out on your baking sheet along with the small potatoes. Brush or spray with olive oil. Sprinkle with salt. Cook for 20 minutes or until the cabbage starts to singe in the sides.

Remove the sheet pan from the oven and tuck the sausage in with the potatoes and cabbage. I have cooked the sausage from frozen and when already defrosted, and it takes about the same amount of time.

If desired, smash the potatoes slightly with the bottom of a mug or measuring cup and spray or brush on more olive oil for a crispier, crunchier potato.

Return to the oven and cook for 10 more minutes or until the centers of the cabbage steaks are fork tender.

Yield: dinner for 3 adults or 2 adults and 2 children (with possibly some leftovers depending on how much your kids actually eat.)

 Sheet pan dinners are the fastest, easiest way to get dinner on the table and clean up done quickly. #meandthemoose #sheetpandinner #purplecabbage #sausage #potatoes #Oktoberfest