Spinach and kale tots

Spinach and kale tots | Me & The Moose. These “tots” are filled with super greens and come together quickly for an easy side, lunchbox filler, or snack. #meandthemoose #homemadetots #tots #totsrecipe #lunchboxrecipes #veggiesnacks #kidfoodrecipes #kale #spinach #kidseatgreens

One reliable way I could get some greens into M was to present things as a “tot.” He really loved the Spinach and Kale Bites from Trader Joe’s, but our store has been out of them for weeks. So here is my copycat version.

Take me to the tots (recipe)!

Spinach and kale tots | Me & The Moose. These “tots” are filled with super greens and come together quickly for an easy side, lunchbox filler, or snack. #meandthemoose #homemadetots #tots #totsrecipe #lunchboxrecipes #veggiesnacks #kidfoodrecipes #kale #spinach #kidseatgreens

Note my use of the past tense up there.

M is still in his picky phase that I’ve mentioned before. He’s off of hummus, but full steam ahead with smoothies. One day he loves yogurt and the next he won’t touch it. Some days, carrots are a safe food and other days broccoli is his only vegetable. One day he’ll ask for a bowl of peas (straight up with nothing on them) and another day he’s picking them out of his mac and cheese. It’s maddening.

However, food refusal is a normal part of eating for kids. It’s hard to learn how to eat! Their taste buds are changing, their caloric needs swing wildly from day to day, and part of a preschooler’s job is to push against boundaries, so if there are rules around food in your house, they’ll try to break them. It’s how kids operate.

Spinach and kale tots | Me & The Moose. These “tots” are filled with super greens and come together quickly for an easy side, lunchbox filler, or snack. #meandthemoose #homemadetots #tots #totsrecipe #lunchboxrecipes #veggiesnacks #kidfoodrecipes #kale #spinach #kidseatgreens

One of my big things is making the same food for the whole family, so the good news here is that I really like these tots and they’re packed with veggies, so they make a good snack for the grownups as well.

Make these tots! One day my kid will eat them, I’m sure. And until then, I’ll eat them.

Spinach and kale tots | Me & The Moose. These “tots” are filled with super greens and come together quickly for an easy side, lunchbox filler, or snack. #meandthemoose #homemadetots #tots #totsrecipe #lunchboxrecipes #veggiesnacks #kidfoodrecipes #kale #spinach #kidseatgreens

Spinach and kale tots

1 bag frozen spinach, thawed and squeezed dry
1 bag frozen kale, thawed and squeezed dry
¾ cup panko breadcrumbs
¾ cup grated Parmesan
½ cup shredded mozzarella
Heaping ½ tsp sea salt
Heaping ½ tsp onion powder
Heaping ½ tsp garlic powder
2 eggs

Preheat the oven to 350.

Thaw and squeeze dry a bag of spinach and a bag of kale. To achieve a smoother texture in your tots, pulse the dried greens in a food processor 10-15 times. You may need to squeeze with another towel if more liquid is released.

Place the squeezed dry greens in a large bowl and add the rest of the ingredients. Mix well to combine.

Take about 1½-2 Tbsp of the mixture and press into a nugget shape with your palms.

Place on a parchment-lined baking sheet and bake for about 25 minutes or until the nuggets feel solid when you push on them lightly.  

Yield: about 24-26 tots 

Spinach and kale tots | Me & The Moose. These “tots” are filled with super greens and come together quickly for an easy side, lunchbox filler, or snack. #meandthemoose #homemadetots #tots #totsrecipe #lunchboxrecipes #veggiesnacks #kidfoodrecipes #kale #spinach #kidseatgreens

Lemon poppyseed hamantaschen

Lemon poppyseed hamantaschen | Me & The Moose. These hamantaschen are a twist on a classic and a quick-cooking spring-y cookie. #meandthemoose #hamantaschen #lemonpoppyseed #cookies #cookierecipes #purim #Jewishrecipes #baking #easybaking
Lemon poppyseed hamantaschen | Me & The Moose. These hamantaschen are a twist on a classic and a quick-cooking spring-y cookie. #meandthemoose #hamantaschen #lemonpoppyseed #cookies #cookierecipes #purim #Jewishrecipes #baking #easybaking

Don’t hate me, but my favorite cookie holiday is Purim. Not Christmas. Not Valentine’s Day. Purim. I love a hamantaschen almost more than any other cookie. Is that weird? I don’t care.

Jump to the recipe!

Why do I love these cookies so much? I think it’s because Purim means that spring is FINALLY here. I reached the nadir of my winter depression last week but we’re making our way back. I can see grass again! We have an extra hour of light! We have green buds popping up despite still-freezing temperatures!

Lemon poppyseed hamantaschen | Me & The Moose. These hamantaschen are a twist on a classic and a quick-cooking spring-y cookie. #meandthemoose #hamantaschen #lemonpoppyseed #cookies #cookierecipes #purim #Jewishrecipes #baking #easybaking
Lemon poppyseed hamantaschen | Me & The Moose. These hamantaschen are a twist on a classic and a quick-cooking spring-y cookie. #meandthemoose #hamantaschen #lemonpoppyseed #cookies #cookierecipes #purim #Jewishrecipes #baking #easybaking
Lemon poppyseed hamantaschen | Me & The Moose. These hamantaschen are a twist on a classic and a quick-cooking spring-y cookie. #meandthemoose #hamantaschen #lemonpoppyseed #cookies #cookierecipes #purim #Jewishrecipes #baking #easybaking

I rejiggered my hamantaschen dough recipe from last year because I wanted the cookie to be slightly more crumbly. I also left out the baking powder because my (and probably everyone who’s ever made hamantaschen) biggest pet peeve about this cookie is that it can open up during baking and lose it’s shape. Whelp, if you leave out the baking powder, there’s a lot less leavening happening. Problem solved.

Also, I stand corrected about one hamantaschen-related statement: Last year I didn’t think that freezing the dough after forming the cookies made a difference, but this year, it did. Go figure.

Lemon poppyseed hamantaschen | Me & The Moose. These hamantaschen are a twist on a classic and a quick-cooking spring-y cookie. #meandthemoose #hamantaschen #lemonpoppyseed #cookies #cookierecipes #purim #Jewishrecipes #baking #easybaking

A couple of notes:

  • I used a store-bought lemon curd, but feel free to make your own. It will bubble out while the cookies bake, but you can always fill in any holes that develop with a bit more curd once the cookies cool.

  • There is a teeny amount of cardamom in this recipe because I didn’t want the cookies to taste too strongly of cardamom. The little hint of it actually makes the lemon taste more lemony.

Lemon poppyseed hamantaschen


6 Tbsp butter, melted and slightly cooled
2/3 cup granulated sugar
1 heaping tsp vanilla extract
2 large eggs
Heaping ¼ tsp salt
2 Tbsp poppyseeds
1/8- 1/4 tsp cardamom
2 cups AP flour
1/2 tsp lemon curd per cookie

Melt the butter in a large mixing bowl in the microwave until half melted (heat on high for 30 seconds and then in 10 second bursts until your butter is only half formed). Stir the butter to let the residual heat of the melted half take care of the half that is still solid. Let cool slightly.

Add the sugar, vanilla, and eggs and whisk to combine thoroughly.

Add the salt, poppyseeds, and cardamom, and stir again.

Add ½ of the flour and stir with a spatula until just combined. Add the rest of the flour and mix until the dough comes together. Use your hands to get the last bits of flour to come together in the dough. If it feels too flaky or dry, mix in some water, 1 Tbsp at a time, until the dough feels slightly wet, all of the flour is easily incorporated, and there are minimal cracks along the edges of the dough when squished down.   

Divide the dough into two discs, wrap tightly with plastic wrap, and chill for 20 minutes in the freezer.

Preheat the oven to 350.

After 20 minutes, roll out the dough to 1/8th of an inch on a floured surfaced with a floured rolling pin. (Be liberal with the flour as this is a sticky dough. If it feels too sticky to work with, put back in the freezer for 5 minutes and try again.)

Cut out 2.5-inch circles and transfer them to a parchment-covered baking sheet.

Fill the center of each circle with ½ tsp lemon curd.

Fold the cookie dough into a triangle by folding and pinching three sides of the circle together.

Bake the cookies for 5 minutes and rotate in the oven. Bake until the bottoms of the cookies are browned but the tops are still light, about 4-5 minutes more.

If lots of the filling has bubbled out, let the cookies cool and add another ½ tsp of the lemon curd.

Yield: 36 cookies

Lemon poppyseed hamantaschen | Me & The Moose. These hamantaschen are a twist on a classic and a quick-cooking spring-y cookie. #meandthemoose #hamantaschen #lemonpoppyseed #cookies #cookierecipes #purim #Jewishrecipes #baking #easybaking

Pasta con ceci (and white beans)

Pasta con ceci (and white beans) | Me & the Moose. This one-pot, 30-minute, vegan-optional meal is healthy, simple, cheap, and uses pantry staples that you likely already have. #meandthemoose #healthydinnerrecipes #30minutemeals #pastarecipes #veganrecipes #vegetarianrecipes

A one-pot, healthy, vegan optional pasta dinner full of beans and veggies that comes together in less than 30 minutes? Oh, and it’s made with things you likely have in your pantry right now (or could easily get on the cheap)? Yes and yes.

Take me to the recipe!

This dish started with Victoria Granoff’s wonderful Pasta con ceci from Food52. It’s easy, fast, inexpensive, and shockingly complex considering the petite ingredient list and short cooking time.

However, that quick cook left the chickpeas a little too raw, in my opinion. And while I love a healthy fat, the original recipe calls for lots of olive oil and I wanted to lighten it up a bit. I suspect that the larger amount of oil masks the chickpea taste a bit, but I like the idea of replacing fat with fiber and not the other way around.

Pasta con ceci (and white beans) | Me & the Moose. This one-pot, 30-minute, vegan-optional meal is healthy, simple, cheap, and uses pantry staples that you likely already have. #meandthemoose #healthydinnerrecipes #30minutemeals #pastarecipes #veganrecipes #vegetarianrecipes

I tried to swap in white beans for the chickpeas entirely, but they cooked down too much. Half and half white beans and chickpeas, though, proved the winning combination: Some bite from the chickpeas and some creaminess from the white beans marries perfectly.

Use whole wheat pasta and throw in some julienned kale at the end and you have a rounded, healthy dish full of fiber and protein.

Even M, who’s been in an extended picky phase, gobbled this up and we didn’t even need to put other “safe’ foods on the table.

All that to say, MAKE THIS FOR DINNER TONIGHT!

Pasta con ceci (and white beans) | Me & the Moose. This one-pot, 30-minute, vegan-optional meal is healthy, simple, cheap, and uses pantry staples that you likely already have. #meandthemoose #healthydinnerrecipes #30minutemeals #pastarecipes #veganrecipes #vegetarianrecipes


Pasta con Ceci (and white beans)

4 tablespoons extra-virgin olive oil
6 large cloves garlic, peeled and smashed
1/3 cup tomato paste
1½ teaspoon kosher salt, or more to taste
1 can of white beans, drained and rinsed  
1 can chick peas, drained and rinsed
1½ cup uncooked orecchiete pasta (or another small shape)
3½ cups stock or water
1 parmesan rind (optional)
½ bushel Tuscan (also called Lacinto or Dinosaur) kale, julienned (about 1½-2 cups) 

For serving: red pepper flakes, more parmesan,

Heat the oil in a large pot over a medium-low flame, until hot, but not crackling.

Add the smashed garlic (it should sizzle in the pan right away) and cook until it’s deeply tanned, but not dark brown. Adjust the temperature as needed to avoid burning.

Add the tomato paste. It should also sizzle when it hits the pan. If not, increase the temperature. Cook, stirring and hearing the sizzle, for 30 seconds to a minute.

Add the white beans, pasta, water or stock, and salt. Bring to a boil.

Reduce the heat to low and add the cheese rind, if using. Let simmer uncovered (you should have a decent simmer going and see bubbles popping throughout the cooking. If not, increase the temperature) for 15-20 minutes or until the sauce has thickened to your liking and the pasta is cooked.

Turn off the heat and toss in your kale. Stir a few times to let the residual heat wilt the greens.

Serve.

Yield: 4 servings

Pasta con ceci (and white beans) | Me & the Moose. This one-pot, 30-minute, vegan-optional meal is healthy, simple, cheap, and uses pantry staples that you likely already have. #meandthemoose #healthydinnerrecipes #30minutemeals #pastarecipes #veganrecipes #vegetarianrecipes

Stovetop lasagna

Stovetop turkey lasagna | Me & The Moose. This one-pot meal is the fastest, easiest route to cheesy pasta that will comfort anyone in these cold, dark months. #meandthemoose #lasagna #stovetoplasagna #onepotmeals #easydinner #dinnerrecipes #dinner #onepotdinner #stovetop #cheese

Listen, chatty Kathy, take me to the recipe

It’s so cold. And so dreary. And so dark. All I want to do is hibernate under a giant blanket and eat cheesy pasta. You?

But, I also feel really low energy. Like, I don’t have the wherewithal for a complicated, multi-step, multi-method recipe. So, I reconcile these incompatible ideas with stovetop lasagna. Cook the noodles in a jarred sauce, top with cheese, and serve. Seriously, so so easy and so so good.

Stovetop turkey lasagna | Me & The Moose. This one-pot meal is the fastest, easiest route to cheesy pasta that will comfort anyone in these cold, dark months. #meandthemoose #lasagna #stovetoplasagna #onepotmeals #easydinner #dinnerrecipes #dinner #onepotdinner #stovetop #cheese
Stovetop turkey lasagna | Me & The Moose. This one-pot meal is the fastest, easiest route to cheesy pasta that will comfort anyone in these cold, dark months. #meandthemoose #lasagna #stovetoplasagna #onepotmeals #easydinner #dinnerrecipes #dinner #onepotdinner #stovetop #cheese

A few notes:

  • I added turkey to this dish to increase the protein, but feel free to leave it out to make it vegetarian.

  • There’s pesto in the ingredients photo because adding some dollops of pesto in this dish is fab. But I bought a mass-market brand pesto that was, in a word, inedible. So, I wanted to add it to the photo, but we actually eat the food I photograph and I could NOT stomach this sauce. Use one you’ve had before and liked, one you’ve made, or skip it.

  • When you start the noodle cooking, make sure the noodles aren’t touching (see the photo above). They’ll start touching through the cooking process and you’ll stir to keep them from sticking together, but I’ve found that as long as you start off with the noodles not touching, they’re easy to separate later on.

  • It might seem like a lot of liquid, but the noodles soak up a lot of it and you still want the sauce to be saucy.

Stovetop turkey lasagna | Me & The Moose. This one-pot meal is the fastest, easiest route to cheesy pasta that will comfort anyone in these cold, dark months. #meandthemoose #lasagna #stovetoplasagna #onepotmeals #easydinner #dinnerrecipes #dinner #onepotdinner #stovetop #cheese

Stovetop lasagna

1 Tbsp olive oil or butter
1 small onion, minced
2-3 large garlic cloves, minced
1 lb ground turkey
3 cups tomato sauce (about a 32 oz jar of sauce)
2 cup stock (turkey, chicken, or vegetable), divided  
13 regular or no-boil lasagna noodles (half of a box, uncooked, broken in half)
Mozzarella balls

In a large cast iron pan (with a lid) or Dutch oven, saute the onions on medium heat until translucent and starting to brown, about 5 minutes. Add the garlic and cook for one more minute, until fragrant.

Add the turkey and cook, breaking up any large chunks, until no pink remains, about 10 minutes.

Add the tomato sauce and broth and stir to combine. Turn the heat to high to start heating the sauce.

Break the uncooked noodles roughly into halves or thirds (don’t mind the noodle shrapnel that will ensue; just toss it all in the pot) and tuck them into the sauce, making sure they don’t touch each other. (You want them to be perpendicular to how you would normally layer the noodles in lasagna.)

Turn the heat to medium high and cover your pot and cook the lasagna for five minutes.

Turn the heat down to medium or medium low and stir the noodles around (it’s okay if they touch now), cover, and cook for another 5 minutes.

Uncover and stir the noodles and separate any that have begun to stick together. If the sauce looks like it’s cooking down too much, add more stock ¼ cup at a time.

Cook, uncovered, for 3-5 more minutes. Stir the noodles and sauce frequently to ensure that nothing is sticking or cooking too fast. Add more stock as needed. Cook until the noodles are al dente and just about done.

Add the cheese, cover, and cook for another 5 minutes until the cheese melts.

Yield: 6 large bowls

Stovetop turkey lasagna | Me & The Moose. This one-pot meal is the fastest, easiest route to cheesy pasta that will comfort anyone in these cold, dark months. #meandthemoose #lasagna #stovetoplasagna #onepotmeals #easydinner #dinnerrecipes #dinner #onepotdinner #stovetop #cheese
Stovetop turkey lasagna | Me & The Moose. This one-pot meal is the fastest, easiest route to cheesy pasta that will comfort anyone in these cold, dark months. #meandthemoose #lasagna #stovetoplasagna #onepotmeals #easydinner #dinnerrecipes #dinner #onepotdinner #stovetop #cheese

Romesco hummus

Romesco hummus | Me & The Moose. This easy, healthy snack makes plain, boring hummus more interesting by adding vegetables. Who doesn’t want that? #meandthemoose #hiddenveggies #hummusrecipes #hummus #romescohummus #glutenfree #nutfree #dairyfree #snacks #snackrecipes
Romesco hummus | Me & The Moose. This easy, healthy snack makes plain, boring hummus more interesting by adding vegetables. Who doesn’t want that? #meandthemoose #hiddenveggies #hummusrecipes #hummus #romescohummus #glutenfree #nutfree #dairyfree #snacks #snackrecipes

It’s happening, people. The “new year, new anxiety” phase of January has begun.

Can we talk about having a second child? I have mixed thoughts about it. Sometimes it feels like a member of our family is missing. And both my husband and I have siblings and love it (both the idea of having a sibling and the actual people that our siblings are). AND being an aunt is one of my very favorite things. I don’t want M to miss out on any of that.

But it took so long for us to get pregnant with M, that I’ve been mentally preparing to have one child since he was born.

And the fact is, it took me a long time to feel like myself again both mentally and physically after having M and I’m scared to give that up. I wouldn’t necessarily claim that we’ve “hit our stride” as a family, but we’ve achieved a sort of equilibrium, so the idea of purposely throwing a HUGE wrench into the works with another baby is very scary.

I’m also scared about the change to M’s life. He’s actually cried a few times because he doesn’t have a sibling, but I know that his sadness is purely theoretical. When another little person actually takes up our time, he’ll be PISSED. I don’t want to ruin his life, you know?

But what about the joy a kid brings? And the funny family stories we’ll have in the future? And M will need someone to complain to about all of the mistakes we’ll inevitably make.

And here’s where the anxiety comes in: We are entering my 39th year of life, so my time to perseverate about having another child is swiftly coming to an end. UUUUUUUUGGGGGHHHHH.

What is your advice? Have any of you felt this way? How did you make the final decision? I NEED TO KNOW.

Anyhoo, I can’t think of a good segue, so HUMMUS.

Romesco hummus | Me & The Moose. This easy, healthy snack makes plain, boring hummus more interesting by adding vegetables. Who doesn’t want that? #meandthemoose #hiddenveggies #hummusrecipes #hummus #romescohummus #glutenfree #nutfree #dairyfree #snacks #snackrecipes

Hummus was one of M’s favorite snacks until…it wasn’t. He actually told me one day that he was “done” with hummus and carrots. Rude.

So I combined plain hummus with the veggies and spices from Romesco sauce, had him measure the ingredients and press the food processor buttons, and HUZZAH he likes hummus again.

For anyone wondering why they should make hummus rather than buying it in the store I say, it’s truly so easy that a small child can do it (and did). Unlike regular Romesco sauce, this hummus is nut-free, so you don’t have to toast or roast anything. You don’t even need to chop because the food processor, well, processes.

A couple of notes:

  • There is a lot of smoked paprika in this recipe, so start with 1/2 tsp and add more to taste if you prefer milder flavors.

  • I use a brand of roasted red pepper that comes in a tall, thin jar, so the peppers are really big. If your peppers are smaller, use two.

Romesco hummus | Me & The Moose. This easy, healthy snack makes plain, boring hummus more interesting by adding vegetables. Who doesn’t want that? #meandthemoose #hiddenveggies #hummusrecipes #hummus #romescohummus #glutenfree #nutfree #dairyfree #snacks #snackrecipes

Romesco hummus

1 can chickpeas, drained
1 large roasted red pepper (or 2 smaller peppers)
2 Tbsp tomato paste
2 large garlic cloves
1/2-1 tsp smoked paprika
1 tsp sea salt
1/8 tsp cayenne
3 Tbsp tahini
1 Tbsp sherry or red wine vinegar

 Add all ingredients to a food processor and blend until smooth.

Yield: 16 oz or 1.5 cups

Romesco hummus | Me & The Moose. This easy, healthy snack makes plain, boring hummus more interesting by adding vegetables. Who doesn’t want that? #meandthemoose #hiddenveggies #hummusrecipes #hummus #romescohummus #glutenfree #nutfree #dairyfree #snacks #snackrecipes