Purple kale and cabbage salad

Yada yada yada…take me to the recipe

Do your kids eat salad?

Leafy greens are hit or miss around here, as are all foods these days. M is doing a lot of refusing to eat at meals— and not just healthy stuff, but ALL stuff— and the struggle is real.

I follow @kids.eat.in.color on Instagram and her feed is a sanity saving reminder that kids’ appetites change dramatically from day to day and week to week for a variety of reasons, so I’m trying not to sweat this testing phase. I think it has a lot to do with control and independence because when he gets really hungry, he eats. Last night he took down about 8 homemade dumplings, peanut noodles, broccoli, and scallion pancakes.

I actually talked to a dietitian friend about it and her mealtime strategy is to serve everyone the same main dish, but to also put bread and hummus on the table so that her kiddos have an alternative if they aren’t into the main. If they ask for something else, her response is a gentle but firm, “Sorry, that’s not on the menu tonight.”

I LOVE this strategy and am going to implement it on our table. An apple with almond butter is M’s go-to if he doesn’t like what I’ve made. So instead of letting that be the end point of a power struggle, I’m just going to start putting it out on the table as a way to de-fang this dinner time dance we’re doing.

I just want to make sure that I don’t take the joy out of eating for M, you know?

I recently read the book The Eating Instinct and it was fascinating. The author talks about how we start off using food for comfort and connection when feeding infants, but pivot to a whole different way of looking at food for older kids and throughout our lives. Sure, food is medicine and can be vital to our health, but it’s also love and community and comfort and it should be all of those things.

Another of my takeaways from the book is that our culture’s messaging around food really undermines our ability to trust ourselves to know what and how much to eat. I really don’t want to do that to M. I want to trust him that if he’s had two bites of dinner, he really is done.

I realize what a privilege it is that I get to worry about my kid not eating a kale salad. I mean, it may not get bougier than that, right? So, I also want to let that bit of perspective slow my roll when I start to get worried or frustrated that he isn’t eating.

Anyhoo, when things are working normally, I have a few tricks to getting M to eat salad:
1) Let him help with mixing the salad and tossing in the dressing.
2) Cut everything really small.
3) AAC, or Always Add Croutons: Bread is pretty safe for most kids and the added crunch can be a fun textural element.
4) Deconstruct: If your kids like to isolate textures, you can also deconstruct the salad so they eat each element on its own.

This salad is lovely and complex, but shockingly simple. I made it with just carrots the day I took photos, but it’s better with the roasted radishes and carrots. The carrots are sweet, which is great for kids, but the radishes add a slightly bitter edge that balances that sweetness. Roasting the radishes also takes away about 99 percent of the bite, though, so they’re very mellow.

Don’t skip rubbing the bread with garlic once it’s toasted and before you cut it into croutons. So so good.

And don’t be shy with salt. Salads are so much better with salt.

Purple kale and cabbage salad

1 small bunch purple carrots, peeled and sliced into large chunks
3-4 thick slices of pumpernickel bread
2-3 Tbsp olive oil
Large pinch of salt
1 bunch purple kale
½ small purple cabbage
½- ¾ cup balsamic vinaigrette (recipe below)
1 large clove garlic, cut in half
Aged gouda (optional)

Preheat the oven to 425.

Make the dressing (see recipe below).

Prep the carrots. Toss with 1 1/2- 2 Tbsp olive oil and a pinch of salt.

On the same sheet pan, place thick slices of bread and brush with the remaining olive oil and top with a pinch of salt.

Roast the carrots and bread for 10 minutes. Remove the bread slices and return the veg to the oven. Cook, checking for doneness every 5 minutes.

While the vegetables and bread are roasting, chop the kale and cabbage into very small pieces and toss well with the dressing. Set aside.

When the bread is still hot, but you’re able to handle it, rub the raw garlic over the crusty bread. Cut into small cubes and set aside.

(If you plan to make this salad ahead and serve after a few hours, stop assembling at this step. Store your cheese, croutons, and roasted vegetables separately and assemble the components just before serving.)

Add the carrots and croutons to the salad and toss. Top with slices or shreds of cheese and serve immediately.

Balsamic vinaigrette

1 small or ½ large shallot
1 small garlic clove
½ cup olive oil
¼ cup balsamic vinegar
2 Tbsp red wine vinegar
½ tsp kosher salt
½ tsp Dijon mustard
Pepper to taste

Add all ingredients to a small blender or food processor and blend until smooth. Check the seasoning. Dressing will keep in the refrigerator, covered, for up to 2 weeks.

Yield: about 1¼ cups or 9 oz

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 is like roasted red pepper hummus, but make it glamour. There’s smoky paprika for some mystery and cayenne for a little kick and tomato for a little sweetness. It’s an all-around treat and game-changing snack.

Take me to the 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

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.

To 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, food processor.

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

Time: 10 minutes
Yield: 16 oz or about 2 cups

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

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

Cardamom and coffee blondies

Coffee and cardamom blondies | Me & The Moose. These bar cookies are spiced, sweet, and dense, require one bowl, and are great for a crowd. #meandthemoose #blondies #coffee #cardamom #batchbaking #Christmasbaking #uniquedesserts #easydessertrecipes

Bar cookies are so much easier to make when cooking for a crowd and these easy, one-bowl cardamom and coffee blondies will make your cookie box extra special while saving you a lot of time and energy.

Take me to the recipe!

Coffee and cardamom blondies | Me & The Moose. These bar cookies are spiced, sweet, and dense, require one bowl, and are great for a crowd. #meandthemoose #blondies #coffee #cardamom #batchbaking #Christmasbaking #uniquedesserts #easydessertrecipes

Growing up, we made chocolate chip cookies a lot and there was always a cookie that wound up with, like, one chocolate chip…and I secretly preferred those. I know, right? BIZARRE. But I still have a soft spot for chocolate-less desserts.

I ALSO have a soft spot for anything with cardamom. We used to visit a chainlet of restaurants in NYC that served cardamom coffee and it felt like such a unique indulgence. The cardamom and the strong coffee paired perfectly with a bit of sugar.

Anyway, these blondies bring me right back to that little cafe with a mini M eating dosas and drinking that brew.

As I mentioned last week, bar cookies are SO MUCH EASIER when cooking for a crowd and these beauties couldn’t be easier. They only require one bowl and the butter gets partially melted at the beginning. These guys are ready in about 40 minutes start to finish (and that’s if you go slooooowly.)

A couple of notes:

• I used decaf espresso because the last thing my energetic toddler needs is caffeine. OMG. If you don’t have those concerns, feel free to use regular espresso. If you don’t have an espresso maker, strong coffee will do in a pinch, but I recommend heading to your local coffee place and ordering a double shot of espresso to bring home for this recipe.

• If you prefer a more cake-like texture and subtler flavor, add a second egg to the batter. You end up with a lighty spicy and sweet cake with an airier crumb. Using a single egg yields a denser, more brownie-like consistency and much stronger flavor. M loved both.

Coffee and cardamom blondies | Me & The Moose. These bar cookies are spiced, sweet, and dense, require one bowl, and are great for a crowd. #meandthemoose #blondies #coffee #cardamom #batchbaking #Christmasbaking #uniquedesserts #easydessertrecipes

Coffee and cardamom blondies | Me & The Moose. These bar cookies are spiced, sweet, and dense, require one bowl, and are great for a crowd. #meandthemoose #blondies #coffee #cardamom #batchbaking #Christmasbaking #uniquedesserts #easydessertrecipes

Coffee and cardamom blondies | Me & The Moose. These bar cookies are spiced, sweet, and dense, require one bowl, and are great for a crowd. #meandthemoose #blondies #coffee #cardamom #batchbaking #Christmasbaking #uniquedesserts #easydessertrecipes

Cardamom and coffee blondies

12 Tbsp butter (1 1/2 sticks)
250 g (1 cup) light brown sugar, firmly packed and slightly domed
55 g (¼ cup) granulated sugar
2 tsp vanilla extract
1 egg
3 Tbsp brewed espresso (decaf or regular)
200 g (1½ cups) all-purpose flour
1½ tsp baking powder
¾ tsp salt
1 scant tsp ground cardamom (measure out a teaspoon and then knock some out to avoid any bitterness)

Preheat the oven to 350.

In a large mixing bowl, melt the butter halfway so that it has some shape left, but is beginning to pool on the bottom (this usually takes about 45 seconds- 1 minute on high in our microwave).

Add the sugars, vanilla extract, egg, and espresso and mix well.

Add the dry ingredients and mix until no streaks or lumps remain.

Pour into a 9x9 baking pan that has either been greased with more butter or lined with parchment allowing an overhang so you can get the blondies out more easily.

Bake for 20-24 minutes, until the blondies are set and springy in the middle.

Yield: 16 medium-sized pieces.

Cranberry bars

Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking

In under an hour, you can have a unique holiday dessert that’s equal parts festive, beautiful, and delicious using minimal dishes, steps, and ingredients.

Take me to the recipe!

Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking

Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking

Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking

Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking

Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking

I love a holiday cookie situation. But I HAAAATTEEEE how long it takes to actually bake the cookies. So this year, we’re only making bars that can be baked in one go and cut into pieces. You’re welcome.

One place where most bars fall short is in their appearance. I love a brownie or blondie, but they’re not the most attractive dessert. Instead, make these simple cranberry bars and you have a holiday showstopper without much fuss.

Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking

Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking

These bars have the same sweet/tart profile of a lemon bar, but in a more festive color. I’ve also simplified the recipe so that you can reuse the same kitchen tools for the crust and the filling. And unlike most cranberry curd or bar recipes, I recommend not straining the cranberries after they’re pureed. It doesn’t make enough difference to justify the extra time, effort, and dishes.

A couple of notes:

• I like these bars to be tart, so I used the smallest amount of sugar possible. If you like things a little sweeter, don’t be afraid to increase the sugar up to 3/4 of a cup. But remember that you’re going to dust the tops with a mountain of powdered sugar, so there’s always a chance to add more later.

• I listed a vast range in the cook time for the tart because it has cooked at wildly varying speeds for me. When I pour the filling directly into the hot shell, it cooked faster, but when my timing was off and I left the crust out to cool while I made the filling, it was a little slower. Also, when I used super fresh cranberries, there was more liquid in the filling and it took longer. Anyway, you get it. Check the tart at about 15 minutes knowing that there is a chance it will take much longer.

Cranberry bars

Time: About 50 minutes, plus time to decorate once the bars are cooled
Yield: 16 medium squares or slices

Shortbread base
1¼ cups all-purpose flour
10 Tbsp cold butter (1 stick + 2 Tbsp), cut into ½-inch cubes
1/3 cup light brown sugar, firmly packed
Heaping ¼ tsp salt

Preheat the oven to 350.

Butter the bottom and sides of a 9x9 tart pan or a 9x9 brownie pan. Set aside. (If using a brownie pan without a removable base, line the tin with parchment paper with a bit of extra paper overhanging on two sides so that you can remove the tart whole before decorating.)

Combine all of the shortbread ingredients in a food processor and pulse 15-20 times until the mixture looks like coarse sand.

Dump the mixture into your tart pan or brownie pan. Start by pressing the mixture into a medium-thin layer up the sides of the pan. Then press the remaining shortbread mixture into the bottom of the pan in an even layer.

Bake in the middle of the oven until blondish-brown, about 17-20 minutes.

Meanwhile, prep your filling.

Filling
10 oz of fresh cranberries (a scant 3 cups or most of the bag you can buy fresh in the store)
Juice and zest of 1 large lemon (about 2 tsp zest and 2 Tbsp juice)
1/2 cup sugar + 2 Tbsp- 3/4 cup (I start with the smaller amount and taste the pureed berries and sugar BEFORE adding the eggs to see if I need more. If your berries are really fresh, they’ll be more tart and you may want to increase the sugar.)
3 Tbsp flour
3 large eggs  

In a small saucepan, combine the cranberries, lemon zest, and lemon juice. Heat over a medium flame until bubbling and the cranberries can be squished with a spatula without any give, about 5 minutes. Remove from the heat.

Wipe out your food processor and puree the cranberries until smooth, about 30 seconds.

Add the sugar and flour and puree for another few seconds until combined and the mixture looks like liquid. TASTE YOUR PUREE HERE. If it’s too tart for your taste, add more sugar, but don’t forget that we’ll be adding powdered sugar to the top of the tart once it’s baked and cooled.

Add the eggs and puree again until combined, about 10 seconds.

Turn the oven temperature down to 300.

Remove the tart shell from the oven (if you haven’t already) and fill with the cranberry mixture. Depending on what base you use, you may have some filling left over.

Bake for 18-34 minutes, until there is no wobble left in the middle when the tart is jiggled and the filling feels firm, but springy when lightly touched.

Let cool completely before decorating.

Decoration

2 oz cranberries (whatever is left in the bag)
1/2 cup granulated sugar, divided
1/4 cup water
1/2 cup powdered sugar

In a small sauce pan, combine 1/4 cup of water and 1/4 cup granulated sugar and heat over a low flame. Stir constantly until the sugar dissolves, about 1 1/2 - 2 minutes. Don’t let the sugar water get too hot; you’re just trying to dissolve the sugar. Remove from the heat.

Add the cranberries and cover well with syrup. Remove from the syrup with a fork or slotted spoon and tap off the excess liquid. Roll the berries in the remaining 1/4 cup of sugar and cover completely. Remove to a plate and let harden for 20-30 minutes.

When bars are cool, cover with powdered sugar. Add the cranberries in whatever pattern you like.

Sweet potato muffins

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.

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.

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

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.