November 15, 2020

Magical breadcrumbs with mushrooms and scallions

November 15, 2020/ Rebecca Davis

Make these easy, quick, and delicious magical breadcrumbs to top these mushrooms and scallions and then use them to add breading and crunch to literally anything. #meandthemoose #easysidedishes #sidedishes #pescatarian #recipes #easyrecipes

The breadcrumbs are the star of this show, but don’t sleep on the mushrooms and scallions either. A simple, make-ahead side dish that’s fast, easy, and relatively healthy, but seems just the opposite!

Take me to the recipe!

First things first, we have to talk about these magical breadcrumbs. What could be so great about a humble breadcrumb, you might ask? I’ll tell you!

They’re crunchy, salty, briny, and aromatic and elevate anything they top. Using panko maximizes the crispiness while the anchovies add a salty, funky note and the garlic lends a spicy bite. We bathe everything in a little olive oil or butter to mildly tame the funk and the bite while increasing the crunch. The results: magical.

There are other fantastic things about these breadcrumbs too: Sub them in for breading or croutons and they make any dish lighter and easier to prepare. They also stay crispy in the fridge for up to 4 days, so make them in advance and top any side dish just before serving.

For this dish, I’ve used the breadcrumbs to top this umami bomb of mushrooms, scallions, butter, and soy sauce. Each time I’ve made these mushrooms, we’ve INHALED them. This dish is simple, quick, and tastes so much more complex than its humble ingredients would suggest.

A quick note: This is a relatively small recipe because I’m guessing (hoping, encouraging, BEGGING) that we’re all having small Thanksgiving meals this year, but if you’re cooking for a (socially distanced) crowd, definitely increase the mushroom portion of this recipe. You’ll have more than enough breadcrumbs with the measurements given.

Also: Be judicious with the salt in this recipe. We are SALT LOVERS in this house, but the anchovies are so salty that we didn’t really need much more than the big pinch of sea salt that I add while cooking the mushrooms. But you do you.

Magical breadcrumbs with mushrooms and scallions

Time: 10 minutes for the breadcrumbs, 12 minutes for the mushrooms, all active
Yield: About 1 1/2 cups of breadcrumbs (depending upon how “heaping” your cup of panko is), 3 adult side servings of mushrooms (but to be fair, I’ve eaten all of the mushrooms in one sitting topped with a runny egg for lunch)

Mushrooms and scallions:
2 Tbsp olive oil
8 oz mushrooms (any variety, about two containers)
Large pinch of salt
4 large scallions, roughly chopped
1 Tbsp butter
1/2-1 tsp soy sauce, to taste
1/4- 1/2 cup Magical breadcrumbs (recipe below), to taste
Flaky sea salt, to taste

Heat the olive oil over a medium flame. When hot, sear the mushrooms on one side and then shake the pan and sear the other side. Cook, shaking the pan occasionally, until the mushrooms turn a darker, golden color, about 5 minutes. If cooking too fast, turn down the heat. Season with a large pinch of salt.

Add the scallions and cook until they begin to wilt and soften, about 4-5 minutes.

If, during the cooking of the mushrooms and scallions, the pan feels too dry or the veggies start to stick, add a little bit more olive oil. But keep in mind that the mushrooms may release their juices as they cook more."**

**Depending on the type of mushrooms you use, they may release a lot of water. If this happens, you can either turn up the flame and cook, stirring frequently to avoid burning, until the liquid has evaporated. Or, if your mushrooms and scallions are nearly cooked and there’s still a lot of water in the pan, drain it before adding the butter.

When the mushrooms and scallions are cooked, turn the flame all the way down. Add the butter. When it’s melted, add the soy sauce and stir to coat. Turn off the flame. Taste and add more soy sauce if necessary.

Top with breadcrumbs (recipe below) and flaky sea salt if necessary, just before serving.

Magical breadcrumbs
2 Tbsp olive oil or butter
2 whole anchovy filets (or 4 1/2 filets depending on how your anchovies are canned)*
1 heaping cup panko
2 large garlic cloves, minced (about 2 Tbsp)

Heat olive oil in a large skillet over a medium-low flame. Add the anchovies and cook, breaking them up with a wooden spoon or spatula until they’re completely dissolved, about 3-4 minutes.

Add the panko and cook, stirring frequently, for 3-4 minutes. If the breadcrumbs start to darken, turn the flame down.

Add the garlic and stir well. Let the mixture cook, untouched for 2-3 minutes or until the bottom of the breadcrumbs start to turn golden. Turn off the flame and mix the breadcrumbs. Let cool for a few minutes in the pan before using.

If saving for later, let the breadcrumbs cool completely and then store, covered loosely, in the fridge for up to 4 days.

*A quick note about anchovies: Sometimes they’re cleaned and the two sides are left connected when they’re canned. I consider that a “whole” anchovy. If they two sides are separated, I consider that 1/2 of a filet)

January 06, 2020

Creamy chickpea and halloumi skillet dinner

January 06, 2020/ Rebecca Davis

This easy, quick chick pea and haloumi tikka masala uses a couple of shortcuts to pack in big flavor, but in half the time. #meandthemoose #dinnerrecipes #shortcuts #tikkamasala #haloumi #meatlessmonday #chickpeas #vegetarian

Cheat the clock with this vegetarian dish inspired by the flavors of tikka masala that uses shortcuts for both time and flavor!

Take me to the recipe!

It’s January! That means we can’t binge eat cookie dough for dinner anymore.

I KID! Heartburn is my constant companion lately, so poor eating is much less appealing. That said, I’m feeling pretty great this pregnancy. I am, however, exhausted by 5 pm, so easy dinners that don’t require a lot of prep or cleanup and that cook super fast are at the top of our meal rotation. And I’m looking for shortcuts EVERYWHERE.

There’s absolutely nothing “authentic” about this tikka masala-inspired dish, but it’s so easy and so good, that I can overlook it just the once. The flavors recall your favorite takeout and the halloumi adds a tangy, salty bite.

I normally shy away from recipes that “cheat” with jarred sauces, but I’m making an exception in the interest of time. Rao’s is by far our favorite jarred sauce, but the first time I made this, I was trying to use up another jarred sauce that we didn’t like. It’s great either way.

A couple of tips:

Be sure to cook the spices with the onions and garlic before you add the tomato sauce or cream. Since this dish cooks fast, you need to deepen the flavors by giving the spices a quick sear.
Speaking of cream, don’t forget to let it warm up while you make the rest of the recipe. Adding cold dairy to hot tomato sauce can make the cream curdle. It’ll still taste fine, but the dairy will look like little beads in your tomato sauce instead of mixing together completely.
You might notice that there’s not a lot of salt in this recipe. Since we’re using jarred sauce and really salty cheese, I recommend waiting until the end to add salt if it’s necessary.
Garam masala may not already in your spice rack, but it should be! It’s available all over the place and is really just a mixture of familiar spices that you might not have on hand. Try some!
Wait until the last minute to add the chickpeas because putting them in the sauce too early will soften them too much.
Finally, if you can’t find haloumi or if it’s too expensive, feel free to sub in farmer’s cheese, feta, cojita, queso blanco, or any other salty cheese. If using another type of cheese, no need to cook it beforehand, just add it to the tomato, cream, and chick pea mixture right before serving.

Chickpea and haloumi tikka masala

Yield: 4 grown-up servings
Time: about 35 minutes, all active

1 large can chickpeas, drained and rinsed
1 Tbsp olive oil
Salt and pepper to taste
1-2 Tbsp butter, ghee, or oil of choice
½ large onion minced
3 large garlic cloves, minced
2½ tsp garam masala
2 tsp cumin
½ tsp ground ginger
½ tsp turmeric
2 cups jarred tomato sauce (about 24 oz)
½ cup cream or half and half
Haloumi, sliced
Naan or flatbread for serving

Preheat the oven to 400.

Pour the half and half or cream and set aside to warm up.

Wash and drain the chickpeas and dry them off lightly with a paper towel. Toss with the olive oil and sprinkle with salt. Roast until crispy, about 20 minutes.

While the chickpeas cook, heat the butter, ghee or oil over medium high heat in a large skillet. Add the onions and cook until soft and translucent, about 5 minutes.

Add the garlic and cook for 1-2 minutes until fragrant.

Add the spices and cook, stirring to mix well, for 2-3 more minutes until fragrant.

Add the tomato sauce, mix well, and turn the flame up to high. Let the sauce come to a boil and turn the heat off.

Heat a small skillet over a high flame until a few drops of water bubble immediately when they hit the skillet. Add the cheese and sear until golden brown, about 2 minutes. Flip and repeat on the other side. Turn the skillet off and set aside.

Check the chickpeas for crispness.

Mix the chickpeas and cream into the tomato sauce. Test for salt, keeping in mind that the haloumi is quite salty. Top with the seared haloumi.

January 10, 2017

Spanish-inspired potato, fennel, and chorizo frittata

January 10, 2017/ Rebecca Davis

Spanish frittata | Me & The Moose. This Whole 30-compliant frittata is another fast and easy Whole 30 recipe that is on the table in minutes, requires only a few ingredients, and is interesting and delicious for the entire family. #meandthemoose #whole30 #whole30recipes #frittata #easydinner #quickdinner #dinnerrecipes #fritattarecipes

This easy frittata is inspired by the perfect Tortilla Espanola, but is a) easier; b) faster, and c) includes more stuff. Oh, and it happens to be dairy and gluten-free.

Take me to the recipe!

I based this recipe on Mario Batali's Tortilla Espanola from Food & Wine. After doing a lot of research on tradition recipes for this dish, I realized that they all required frying the potatoes in several cups of oil and then flipping the entire egg and vegetable structure over and over using a large plate and a cast iron pan while cooking. What?!?! Do Spanish people do this with toddlers underfoot? If so, I salute you, Spanish parents. I wasn't game to take this on, but MB's recipe uses much less oil and forgoes the flipping, proving that it can be done! I cooked this like a frittata, letting the eggs set on the side and then cooking the rest in the oven because, laziness.

Spanish-inspired potato, fennel, and chorizo frittata

Time: 30-45 minutes, half active, half hands-off
Yield: 6 adult servings

1/4 cup olive oil
1 lb potatoes, sliced into 1/8 inch thick pieces or thinner
1 large fennel bulb (about 8 oz), sliced thinly
1/2 tsp salt
1/4 tsp black pepper
6 scallions, chopped
2 small links chorizo (4 oz), sliced OR 1 package of soyrizo
8-12 eggs, depending on how large your pan is or how much filling you use

Preheat oven to 350. Heat your oil in a 10-inch cast iron or other oven-safe skillet over medium heat.

Add the sliced potatoes and fennel and season with salt and pepper. Cook, stirring often to prevent browning, until the potatoes are fork tender. Cooking time with vary depending on the thickness of your potatoes, but plan for anywhere from 10-20 minutes.

While the veggies are cooking, crack 8 eggs and whisk to combine the whites and yolks. Don’t overwhisk! These don’t need to be frothy, just combined.

Once your potatoes and fennel are tender, add the scallions and cook for one minute more.

Add the chorizo and stir just to distribute.

Top with the eggs. If the eggs don’t come up at least 3/4 of the way to to the top of the veggies, crack a few more, whisk, and add to the pan.

Cook on the stovetop until the sides begin to set, about 7-10 minutes. Put into the oven to cook through, about 10-12 minutes. Check the middle with a skewer, chop stick, or popsicle stick to test for doneness.

Serve immediately or let sit out for up to three hours. This is also delicious cold!

December 20, 2016

Spinach and artichoke spread

December 20, 2016/ Rebecca Davis

Throw some spinach, artichokes, garlic, and cheese in a blender and you have a versatile spread that you can eat all week.

Take me to the recipe!

Who has time to cook before Christmas? Between prepping Christmas and Hannukah dinners, cookie swaps, last-minute gifts, wrapping, school parties, work parties, and the million other things going on, dinner is probably low on the priority list. Another challenge is that, at least in our house, all of this holiday hoopla has thrown us off schedule, which makes feeding a toddler even more difficult. After all, an overstimulated and tired kid is a cranky, fussy mess.

So, this weekend I whipped up some spinach and artichoke spread and we've been eating it in a million different ways: As a dip with carrots and crackers, thinned out and made into a pasta sauce, and with bread and tomato as a grilled cheese. I reduced the amount of cream cheese and cheese in most spinach and artichoke dips and increased the amount of spinach. It's been really convenient having something so versatile at our disposal and the variety keeps it interesting for M. And did I mention that this is a no-cook recipe that comes together in the time it takes to blend the ingredients? VERY helpful when time is limited.

Spinach and artichoke spread

Time: 5 minutes
Yield: 2 cups dip

2 oz cream cheese
1 cup Parmesan or Romano
1 can of artichoke hearts (or a heaping cup, 9 hearts, 8.5 oz)
4 medium garlic cloves
2 cups raw baby spinach, packed very tightly
1/2 tsp kosher salt
pepper to taste (I like to use Aleppo pepper for little kick, but feel free to use black pepper)

Put everything (raw spinach and garlic included!) in the food processor and blend until smooth. Season with salt and pepper to taste.

September 29, 2016

Zucchini and blueberry waffles

September 29, 2016/ Rebecca Davis

Use up the last of late summer produce with these zucchini and blueberry whole grain waffles.

Take me to the recipe!

Late summer/early fall usually means a glut of zucchini and it's one of M's safe veggies. Don't get me wrong: If I put a piece of zucchini in front of him (steamed, roasted, covered in chocolate), he would NOT eat it. But in a waffle with sweet blueberries and toasty whole wheat and flax, he doesn't even notice that he's eating vegetables for breakfast.

Zucchini and blueberry waffles | Me & The Moose. Flour, sugar, eggs, vanilla, spices, buttermilk, flaxseed, and a little butter. #meandthemoose #waffles #blueberries #zucchini #ingredients

A couple of notes about these waffles:

I used buttermilk in this recipe, but if you don’t have any or don’t want to buy buttermilk, my favorite substitution is this: For every 1 cup of buttermilk that you need, add 1 Tbsp of vinegar to a measuring cup and then add enough dairy milk (any fat content will do) to equal 1 cup. Let sit for a few minutes and use!
Don’t use more blueberries and zucchini than the recipe calls for. I’ve been tempted to throw in another handful of blueberries or the rest of the shredded zucchini, but I feel like any time I do, the waffles end up too wet.

Zucchini & blueberry waffles

Time: 20 minutes
Yield: 16 waffles

1 cup shredded zucchini (1/2 large zucchini), patted dry
3/4 cup fresh blueberries
1 cup AP flour
1 cup whole wheat flour
1 heaping Tbsp flax seed meal
4 tsp baking powder
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
2 eggs
2 Tbsp sugar
1 Tbsp butter, melted and cooled to room temp
1 tsp vanilla extract
1½ cups buttermilk

Melt 1 Tbsp of butter in the microwave. Set aside.

Shred the zucchini with a box grater and squeeze the excess water out with paper towels or a cheesecloth. Set aside.

To a large bowl, add the flours, flax seed meal, baking powder, spices, and salt and whisk to combine.

In a large bowl, whisk the eggs and sugar until frothy. Add the melted and cooled butter, vanilla extract, and buttermilk. Whisk until combined.

Add the wet ingredients to the bowl with the dry ingredients and whisk thoroughly. Add the zucchini and blueberries and whisk gently until combined.

Depending on the size of your waffle maker, spoon about ¼ cup of batter onto the hot surface and follow your appliance’s instructions.

Elevated family food

Magical breadcrumbs with mushrooms and scallions

Chickpea and haloumi tikka masala

Spanish-inspired potato, fennel, and chorizo frittata

Spinach and artichoke spread

Zucchini & blueberry waffles

Me & The Moose