Black Bean Soup

Guys, I'm ALONE. Not in the despair-filled, we're-all-ultimately-alone-in-this-life sense, but in the literal, concrete sense. I spent my first night away from M and E last night and it was glorious and bittersweet in equal measure. After a good 45 minutes of looking at pictures of M on my phone and missing him ferociously, I spun around The-Hills-Are-Alive style in my room before falling asleep in my hotel bathrobe at 10:30.

It's a funny time to be away and probably a good test of my anxiety coping skills. After M's injury last week, I'm feeling more protective of him than ever, so this is forcing me to deal with the lingering fear that SOMETHING WILL HAPPEN. Because something will happen eventually- it always does. Although last week I felt panicked realizing that I can't always protect M, I'm trying to remember that I AM protecting him by giving him life skills and resilience and by not hovering and sending him the message that I don't trust him and that the world is filled with danger. Also, his dad is the greatest, so I really need to chill out. 

Anyhoo, this is my first post in some time that wasn't interrupted by a small person with constant demands OR exhaustion from addressing said small person's constant demands. So without further ado: Delicious black bean soup!

A few notes: 15 minutes is a long time for onions to start a soup, but the caramelizing really enhances the flavor of this simple dish. Also, this soup is of a medium thickness. If one wanted a thicker soup, reduce the liquid by 1 cup. Similarly, to thin the soup further, add 1/2 to 1 cup more liquid. I like the textural difference of some pureed and some whole beans, but one could also puree the whole thing for a uniform consistency. Other ways to add texture: Set side some caramelized onions for later topping; add in a small can of poblanos or other roasted, chopped green chilis; top with crushed tortilla chips, cojita cheese, cilantro, chopped tomatoes, etc for faux nachos on top.

Black bean soup

1 Tbsp olive oil
1 Tbsp butter
1 medium onion, chopped
4 large cloves garlic
1 tsp oregano
½ tsp cumin
1/8-¼ tsp cayenne
2 cans black beans, drained and rinsed
4 cups chicken stock
S/P

Heat olive oil and butter over a medium flame. Add the chopped onion and cook, stirring occasionally, until browned and caramelized, about 15-20 minutes. Add the garlic and spices and cook for 2-3 minutes, or until fragrant.

Add 1.5 cans of black beans and chicken stock and bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Let cool slightly, and using an immersion or regular blender, puree the soup. Add the other .5 cans of beans, salt and pepper to taste, and heat through again.

Yield: 50 oz or about 5 cups

Meatless Monday: Spring vegetable baked gnocchi

This easy gnocchi dish elevates all of its ingredients into a creamy, cheesy, veggie delight that’s ready in under 30 minutes. #meandthemoose #gnocchi #asparagus #mushrooms #meatlessmaindishes #vegetarianmaindishes

While I usually nix the idea of a two-step pasta dish (it’s still so good even if you don’t cook it twice!), this one is so quick and easy, even a lazy cook like me can have this on the table in under 30 minutes!

Take me to the pasta!

This easy gnocchi dish elevates all of its ingredients into a creamy, cheesy, veggie delight that’s ready in under 30 minutes. #meandthemoose #gnocchi #asparagus #mushrooms #meatlessmaindishes #vegetarianmaindishes

Whelp, it's been a while since my last post and if I'm being honest, it's because I've been obsessively online shopping for shoes to wear to my college reunion. But it's not as shallow as it sounds! I'm focusing my energies on something I can control because there's a lot right now that I can't. It's easier to compare heel heights and debate the pros and cons of suede in DC humidity than to worry about, say, authoritarianism or long-term career plans or huge and imminent life changes. It's enough to give me an ulcer. Which is also something I worry about.

This easy gnocchi dish elevates all of its ingredients into a creamy, cheesy, veggie delight that’s ready in under 30 minutes. #meandthemoose #gnocchi #asparagus #mushrooms #meatlessmaindishes #vegetarianmaindishes

This easy gnocchi dish elevates all of its ingredients into a creamy, cheesy, veggie delight that’s ready in under 30 minutes. #meandthemoose #gnocchi #asparagus #mushrooms #meatlessmaindishes #vegetarianmaindishes

This easy gnocchi dish elevates all of its ingredients into a creamy, cheesy, veggie delight that’s ready in under 30 minutes. #meandthemoose #gnocchi #asparagus #mushrooms #meatlessmaindishes #vegetarianmaindishes

This casserole is a helpful one to have in your repertoire on busy days and is, as always, a helpful vehicle for vegetables. I tend to shy away from baked pasta since it requires an extra step that the original ingredients don't necessarily need to taste great. But smothering things in cheese is always better than NOT smothering things with cheese and since the gnocchi cook so quickly, the overall prep and cooking time isn't overwhelming. Also, the gnocchi have a lot of starch thanks to the potatoes, which thickens the ricotta so that a bechamel or flour-based sauce isn't necessary.

This easy gnocchi dish elevates all of its ingredients into a creamy, cheesy, veggie delight that’s ready in under 30 minutes. #meandthemoose #gnocchi #asparagus #mushrooms #meatlessmaindishes #vegetarianmaindishes

Spring vegetable baked gnocchi

Time: 25-30 minutes, all active
Yield: 4-6 adult servings, depending on your appetite

1 package shelf-stable potato gnocchi, cooked al dente
1 Tbsp butter
1 large shallot, minced
1 box baby bella mushrooms, chopped
1 box shitake mushrooms, chopped
3 large cloves of garlic, minced
1 bunch asparagus, woody stems chopped off
1-2 Tbsp water, if needed
½ cup full fat ricotta
½ cup parmesan
Several large pinches of salt
1 cup shredded mozzarella

Preheat broiler.

Bring a large pot of salted water to a boil.

While the water is heating, melt the butter in a sauté pan over a medium/ medium-low flame and cook the shallots until opaque, about 2 minutes. Add the mushrooms and cook until they soften and begin to release some water, about 5-7 minutes. Add a large pinch of salt.

Add the garlic and asparagus and cook until the mushroom water evaporates. If the mushrooms don’t release any water, add 1-2 Tbsp of water with the asparagus and cook until it evaporates.

Once the water boils, add the gnocchi and as soon as they start floating to the top, scoop them out with a slotted spoon or strainer and put into a large bowl. If only a few gnocchi float at a time, scoop them out in small groups. If the gnocchi aren’t floating or some seem to be cooking at the bottom of the pot for longer than 3-4 minutes, test for doneness and scoop out as long as they no longer taste doughy.

In a large bowl (or right in the baking dish!), mix the gnocchi with ricotta, parmesan, sautéed veggies, salt and pepper. Transfer to a baking dish (if necessary) and top with shredded mozzarella. Bake under the broiler until cheese is brown and bubbly, about 3-4 minutes.

Spicy chocolate zucchini muffins

We had an I-ONLY-WANT-TO-EAT-CAKE-FOR-LUNCH episode recently, so I decided to give the people what they really want: Cake for breakfast. But not!

In honor of Cinco de Mayo tomorrow, I added some cayenne for the slightest of kicks in these healthy-ish breakfast/snack/anytime muffins. In honor of wanting to maintain balance in our diets, I added whole wheat flour, coconut sugar, avocado oil, zucchini, applesauce, and blackberries.

These muffins are really incredibly easy. No need to drain the zucchini or use separate bowls for the mixing. They're also free of dairy and refined sugar if you skip the chocolate chips, and can easily be made vegan by swapping in two flax eggs. The batter is thick (almost like a brownie batter), but puffs up with a light, airy, and not at all dry crumb.

This batch only made 11 muffins because Sticky Fingers here kept munching on the blackberries and chocolate chips I'd measured out. All of my other batches made an even dozen.

Spicy chocolate zucchini muffins

1-2 cups shredded zucchini (from one medium zucchini)
2 eggs
1 cup coconut sugar
½ cup avocado oil (coconut and olive oil also work fine)
1 tsp vanilla extract
¼ cup unsweetened applesauce
¾ cup white flour
¾ whole wheat flour
3 Tbsp cocoa powder
½ tsp baking soda
¼ tsp baking powder
¼ tsp cayenne or chili powder
½ tsp cinnamon
½ tsp salt
½ cup semisweet chocolate chunks
1 small container fresh blackberries, or 1 cup frozen berries (not defrosted)

Preheat the oven to 350. Combine the shredded zucchini with eggs, sugar, oil, vanilla, and applesauce. Mix well. Add the flours, cocoa powder, baking soda, baking powder, cayenne, cinnamon, and salt, and stir until just combined. Fold in the chocolate chunks (if using) and the blackberries.

Line or spray cupcake tins with coconut oil. Fill each opening ¾ full and bake for 23-25 minutes until a cake tester comes out clean.

Yield: 10-12 muffins

Purple carrot and coconut applesauce

Toddlerhood is a time of highs and lows, for the toddler and for his parents. This week, for example, M, started saying "Go away, Mama;" screaming at the very top of his lungs when he wanted something; and spun in a circle so much that he barfed. But he also said, "I miss you, Mama;" spelled his name (he's a genius! or at least, a genius mimic); and was completely focused and determined while trying to use chopsticks, all of which made my heart grow about ten sizes.

In our bad moments, I'm desperately trying to remember that M's acting out is normal limit testing and that it'll pass, but it is SO HARD. Living with a toddler is like having an irrational, demanding, perfectionist, narcissist for a boss, but who's sometimes so cute and wonderful and effusively loving that you can forgive his disturbing lack of empathy.

All that to say, my kid is normal. And like all normal toddlers, really really loves applesauce. To bulk this one up, I added carrots. I also tossed in some coconut milk to add a little fat for those days when applesauce is a meal. Also, though we're far from apple season, our farmer's market always has barrels of over-wintered apples that are cheap, local, and perfect for applesauce.  

A few notes: I didn't bother to peel my apples because a lot of the fiber is in the skin, but mostly, I'm lazy. However, if your little likes things very smooth or is just starting out with purees, go ahead and peel them. I also roasted these because I like the flavor and a chunkier end product, but if you're looking for a smooth puree, I would boil or steam them. 

Purple carrot and coconut applesauce

2 lbs apples (about 3 very large apples)
8 oz purple carrots (about 2 large or 4 small carrots)
¼- ¾ cup coconut milk

Preheat oven to 400. Peel and chop carrots and apples (don't bother peeling the apples; see note above). Place on a sheet pan and roast for 20 minutes or until carrots are fork tender.

Puree the apples, carrots, and coconut milk. Start with ¼ cup and add more coconut milk until you’ve reached your desired consistency. Store in the refrigerator, but heat for 15-20 seconds before serving to loosen up the coconut milk. Stir and test for hotspot

Yield: 26 oz or about 3-3 ½ cups.

Escarole and white beans

So, my get-the-kid-into-the-kitchen mission backfired this week. We had some yogurt to use up and a friend who is a million weeks pregnant, so I decided to make her Smitten's lemon yogurt cake.  M helped with the measuring and mixing and stirring and we had a lovely time until lunch rolled around and he only wanted to eat cake. Cue the EPIC TODDLER MELTDOWN. Oy. So many tears. Teaching him patience is trying my patience.

But! In my never ending quest to get M to eat green things, I decided to take a stroll down Escarole Lane. And it was successful! (Before the cake crying episode, though. If I had offered this instead of cake, his head might have exploded.)

I think the LOAD of garlic, onions, and lemon (and a dash of crushed red pepper if your kiddo can tolerate a little spice), made a big difference. I usually see greens and beans with either pasta or in a soup (either of which you could easily do with this recipe) but I went for a more straight forward green veg presentation and I was surprised at the results. Fry an egg on top and call it lunch or eat it as a side dish with your protein of choice for dinner.

White beans and escarole

2 Tbsp olive oil
1 medium onion
3 cloves garlic
2 heads escarole, rinsed and chopped
2-3 Tbsp water
1 can white beans, rinsed and drained
2 Tbsp lemon juice
Crushed red pepper
Large pinch of salt, to taste

Heat the oil over a medium flame. Add the onions and cook until caramelized, about 20 minutes. Add the garlic and continue cooking until fragrant, about 3 minutes. Add the escarole and water and cook until wilted, about 5 minutes. Add the white beans, lemon juice, and crushed red pepper and continue cooking until all the liquid has evaporated and the beans are heated through.

Yield: 18 oz, or 2.25 cups