Food for everyone

Savory
Avocado stuffed peppers
Bahn Mi rice bowl
Barley and squash "risotto"
Black bean soup
Black bean dip
Bread salad, farmer's market
Broccoli with anchovies and basil
Broccoli and cheddar corn bread
Brussels sprout fritters
Brussels sprouts, sesame roasted
Butternut squash shakshuka
Caesar, kale
Caesar, Squash, polenta and kale
Carrot flatbread pizza
Carrot, ginger, tahini dressing
Carrot soup, purple
Cauliflower and chickpeas, cacio e pepe
Cauliflower rice
Chard, corn, and garlic scape pasta salad
Chicken and apple sausages
Chicken meatballs
Chicken with poblano peppers, potatoes, and scallions
Chili, white bean chicken
Chimichurri meatballs
Clambake
Clam pizza
Coconut creamed corn
Corn dog fritters
Delicata squash boats
Dumpling lettuce wraps
Falafel waffles
Fennel and salami pasta
Gnocchi clam chowder
Guacamole skewers
Green bean galette
Green chili enchiladas
Green tomato gazpacho
Hummus, Carrot
Hummus, Romesco
Lasagna, stovetop
Lamb kebabs with haloumi and apricot
Lentil meatballs
Mac and cheese, pumpkin
Mac and cheese, zucchini and pea
Matzo ball chicken soup
Miso fish with edamame and corn succotash
Mole, chicken
Mujadara soup
Pasta con ceci (and white beans)
Pasta salad, pickled veggies
Pizza rolls
Polenta, turkey, and kale casserole
Potato leek quiche
Purple kale and cabbage salad
Purple potato patties
Rainbow chard galette
Rainbow veggie quiche
Salmon with crispy lentils and green beans
Savory cheese waffles
Sausage and purple cabbage
Shrimp and black bean burgers
Shrimp rolls
Sloppy Joe baked potatoes
Smoked salmon, goat cheese, and chive omelet
Spanakopita, turkey and kale
Spinach and artichoke spread
Spinach and kale tots
Spinach pasta
Spring veggie baked gnocchi
Steak skillet, French onion
Sweet potato peanut noodles
Tacos, white fish and roasted cabbage
Thanksgiving grilled cheese
Tomatoes, creamy with white beans and pasta
Tomatoes, fried green
Tomato soup
Turkey dumplings
Turkey en cocotte with lemon and rosemary couscous
Turkey nuggets
Turkey and spinach meatloaf
Waffles, cheese
Waffles, veggie
Waffles, falafel
White beans and escarole
White bean and pasta soup
Zucchini and summer squash frittata

Sweet
Almond butter quinoa muffins
Almond cookies
Apple almond bread
Apples and honey breakfast cookies
Apples and honey french toast
Banana bread doughnuts
Blueberry and beet popsicles
Boneyard Bark
Carrot cake, healthier
Candy corn popsicles
Candy Sushi
Cardamom and coffee blondies
Cardamom and pistachio meltaways
Carrot and cranberry gingerbread cakes
Carrot puree turnovers
Chai spiced sweet potato and orange oatmeal
Chia, cherry, and chocolate cookie bark
Cherry rye muffins
Chocolate banana reindeer pops
Chocolate hummus
Cranberry bars
Cucumber, green apple, green grape gummies
Dole Whip popsicles
Granola cups
Granola bars, no-bake
Gigante beans, baked with feta and tomatoes
Hamantaschen, lemon poppyseed
Hamantaschen , halva
Honey, lemon, ginger spelt muffins
Hot chocolate blender pancakes
Ice cream and candy Thanksgiving plate
Lemon basil ricotta cake
Malted chocolate pavlova
Mexican chocolate zucchini muffins
Orange almond upside down cake
Pumpkin energy bites
Raspberry buckle
Raspberry rhubarb chia jam bars
Rice krispie treat turkey
Roasted strawberry and rhubarb butter
S'mores energy balls
Stonefruit crumble
Strawberry and cherry granola bars
Strawberry rhubarb gummies
Strawberry shortcakes, two-bite
Sunflower seed butter with flax and chia
Sweet potato muffins
Teiglach, salted honey and rosemary
Zucchini and blueberry waffles
Vegan raspberry doughnuts
Watermelon cucumber juice

Me & The Moose

Hello! Welcome to Me & The Moose, a blog about eating intentionally (and irreverently!) with littles. Here, you'll find food that’s seasonal, easy, fast, and accessible to foodies both young and old. It’s food you recognize, but better. Let’s cook!

Latest on Instagram:

Crispy Sheet Pan Smashed Potato Skins and Chickpeas!

Who needs a slightly healthier game day snack? Or just wants to make dinner out of some appetizers? Well, here you go.

10 medium-small potatoes
Olive oil
1 can chickpeas, drained and rinsed
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp paprika
1/4 tsp black pepper
3/4 tsp salt
Turkey bacon
Sour cream or Greek yogurt
Scallions or chives

Wash potatoes, place in a pot, and cover with 1 inch of cold water. Salt well. Bring to a boil over medium high heat and cook until just fork tender, about 10-12 minutes.

Meanwhile, preheat the oven to 425.

In a small bowl combine the spices and mix. Add the drained and rinsed chickpeas and stir well to coat. Pour onto a parchment-lined, oiled baking sheet. Clear holes for the potatoes.

Remove the potatoes from the water and place on the baking sheet in the cleared spaces. With a glass or small bowl, press down on the potatoes until smushed. Try not to press all the way down or the potatoes will fall apart.

Brush or spray the potatoes with oil and add salt and pepper.

Bake for 20 minutes and carefully flip the potatoes over and shake the chickpeas slightly. Cook for another 10-20 minutes until the potatoes are crispy around the edges and the chickpeas are very crisp. Top with turkey bacon, sour cream or Greek yogurt, and scallions or chives.

#meandthemoose #sheetpandinner #chickpeas #smashedpotatoes #gamedaysnacks #snacks #gloobyfood #bombesquad #pinefor #thekitchn #buzzfeast #buzzfeedfood #feedfeed #mywilliamssonoma #f52grams #imsomartha #eeeeeats #damnthatsdelish #prettyfood #instayum #instagood

I went scone crazy this weekend, but my favorites were @smittenkitchen ‘s Apple and Cheddar Scones.

I gotta tell you: this recipe is very forgiving. M helped, which meant that we lost some dry ingredients thanks to overzealous whisking, but it didn’t matter! I was also too lazy to get out the food processor, so we did it my hand with a pastry cutter and it was fine! I also didn’t measure the apples, and guess what? No big deal! I also cooked them at a much higher temperature because I forgot to turn the oven down after we cooked another batch. Still great.

So, go ahead and make these and bask in their glory.

#meandthemoose #scones #appleandcheddarscones #fallbaking #bakefromscratch #instabakers #bakestagram #appleseason #feedfeed #gloobyfood #eeeeeats #damnthatsdelish #instayum #instagood #thekitchn #bombsquad #pinefor #mywilliamssonoma #imsomartha #buzzfeedfood #buzzfeast

Iron-tastic French Onion Soup with Lentils and Spinach!

Meat really turns my stomach right now, which makes me worry that I’m not getting enough iron (because I need something else to worry about 😱). But this soup is making up for it! I start with a basic French Onion Soup and then add in lentils and spinach, which gives it a little Mujadara-ish flavor and boosts the nutrition. For M, I topped it with shredded Gruyere and broiled for a minute and it was a huge hit. (BTW, there’s also a recipe for Mujadara Soup on Me & The Moose, so search in the archives if you’re interested!) French Onion Soup with Lentils and Spinach
3 Tbsp butter is olive oil
3 large white onions, sliced into 1/3-inch slices
2 cups water
2 full sprigs fresh thyme
1 Tbsp red wine vinegar
4 cups beef broth or bone broth
3/4 cup lentils
1 cup frozen spinach

Heat the oil in a large skillet with a fitted cover over a medium flame.

Add the onions and turn the flame to high/medium high. Cover and cook, uncovering and deglazing with water every 2-3 minutes, until the onions are soft and light brown, about 25 minutes.

Add the thyme sprigs about half way through the cooking.

When the onions are cooked, add the vinegar and cook for 1-2 more minutes.

Add the broth and lentils and bring to a boil. Reduce the heat to low, cover, and simmer for about 35-40 minutes or until the lentils are soft, but not mushy.

Turn off the heat and add the spinach. Let wilt in the residual heat.

#meandthemoose #soupseason #kidfood #soup #feedfeed #bombesquad #pinefor #thekitchn #imsomartha #buzzfeast #buzzfeedfood #iamwellandgood #mywilliamssonoma #gloobyfood #foodtographyschool #foodphotography #lentilsoup #eeeeeats #damnthatsdelish #eatwellbewell

[New recipe!] Chicken and Apple Sausages are up in the blog!

So, Me & The Moose has been on a hiatus because, well, morning sickness is a hell of an appetite suppressant! That’s right- we’re adding another goose to this flock. But, I think I’ve finally turned a corner and am trying to get back to normal life.

Anyway, head on over to the blog for these easy peasy, heathy, tasty patties.

#meandthemoose #breakfast #sausages #chickenandapplesausage #pinefor #bombesquad #foodblogfeed #feedfeed #gloobyfood #foodphotography #glutenfree #dairyfree #whole30 #f52grams #mywilliamssonoma #foodtographyschool #foodfluffer #eeeeeats #kidfood #foodiekids #buzzfeast #buzzfeedfood #imsomartha #damnthatsdelish #thekitchn

If I ever casually say, “maybe I’ll make a pie today,” I want you to grab me by the collar and shake me very very hard.

Don’t get me wrong: I love pie. Some of my favorite accounts on this here Instagram are pie makers. But I HATE making pie. I’m terrible at it. The filling is always too wet, my crust is overworked, and my bottom is soggy.

Give me a crumble, crostata, crisp, galette, tart, buckle, or cobbler any day.

But not today. Today I made a pie.

#meandthemoose #peachpie #pie #bakedfromscratch #bakestagram #feedfeed #pinefor #bombesquad #f52grams #instayum #instagood #eeeeeats #damnthatsdelish #gloobyfood #foodtographyschool #foodphotography #kidfood #foodiekids #cameraeatsfirst #imsomarth

Pattypan Squash Breakfast Sandwich!

I love the way pattypan squash looks. It’s like a spaceship wearing a tutu and I’m here for it. But sometimes I don’t know what to do with it. I mean, you can use it just like any other squash, but then you lose that beautiful shape.

So I made it into a breakfast sandwich. I just split it in half and sautéed it in a covered pan on medium low heat for about 10 minutes. Then I added my egg to the pan, tossed some smoked Gouda on top, and went to town.

I would NOT be mad if you sprinkled some everything bagel spice on top either. “Does your kid eat this,” you might wonder? Absolutely not! But it’s fun and I’ve learned from @playwithfood_au that playing with new food is a gateway to EATING new food.

#meandthemoose #csa #pattypansquash #eggsandwich #kidfood #foodiekids #playwithfood #instayum #instagood #feedfeed #buzzfeast #buzzfeedfood #bombesquad #pinefor #f52grams #imsomartha #huffposttaste #eeeeeats #gloobyfood #foodfluffer #foodtographyschool #foodphotography #damnthatsdelish #mywilliamssonoma #thekitchn

Blueberry Basil No Churn Ice Cream!

I started with @thekitchn ‘s basic recipe for no churn ice cream and went from there. Here’s what I did:

Blueberry Basil No Churn Ice Cream
2 cups heavy whipping cream
20 large basil leaves
14 oz sweetened condensed milk
1 tsp vanilla extract
4 cups blueberries, cooked down to about 1-1.5 cups syrupy compote

Stuff 20 basil leaves into your carton of heavy whipping cream and let sit for about 12 hours or overnight.

Take out the basil leaves. Whip the cream with a hand or stand mixer until stiff peaks have formed and it feels like whipped cream.

Fold in the sweetened condensed milk and vanilla gently, until no lumps remain. Chill.

Heat the berries in a pot over medium heat until the start to break down and become syrupy, keeping an eye on the pan and stirring frequently to avoid burning. When the compote has cooked down to about 1/3 its volume, turn off the heat and let cool completely.

Mix the blueberry compote into the cream mixture as thoroughly as you’d like (I prefer to leave some streaks). Freeze until firm.

#meandthemoose #icecream #blueberries #feedfeed #f52grams #mywilliamssonoma #buzzfeast #thekitchn #instayum #instagood #pinefor #bombesquad #huffposttaste #sweettooth #kidfood #foodiekids #eeeeeats #gloobyfood #foodfluffer #foodtographyschool #foodphotography #imsomartha #damnthatsdelish

[NEW RECIPE!] Cherry Rye Muffins are new on the blog!

Rye flour gives just a touch of nuttiness that pairs well with the cherries and the whole recipe is just healthy enough without sacrificing flavor or texture.

Trust me: I wouldn’t heat up my August kitchen for anything less than phenomenal muffins.

#meandthemoose #cherryryemuffins #summerbaking #cherries #bakedfromscratch #thebakefeed #feedfeed #foodblogfeed #bombesquad #pinefor #f52grams #thekitchn #huffposttaste #todayfood #buzzfeast #eatwellbewell #eeeeeats #damnthatsdelish #instagood #instayum #vegetarian #bakestagram #gloobyfood #foodrographyschool #foodphotography #mywilliamssonoma #imsomartha

Italian Sodas are the best, most refreshing dessert that you can make in under 10 seconds.

Combine sorbet and sparkling water in whatever flavor combo you like: I’ve used lemon sorbet with plain seltzer here, but I dream of blackberry sorbet with lime seltzer or raspberry sorbet with grapefruit seltzer...the sky’s the limit!

Italian Soda
2 large scoops sorbet
8 oz seltzer, the bubblier the better

And thanks to @twolovesstudio and @ful.filled for the fun #GetMinimal challenge! It’s fun to stretch and get out of your comfort zone once in a while.

#meandthemoose #italiansoda #sorbet #GetMinimal #yellow #hardlightfood #kidfood #foodiekids #feedfeed #f52grams #pinefor #bombesquad #eeeeeats #damnthatsdelish #huffposttaste #buzzfeast #gloobyfood #foodfluffer #thekitchn #mywilliamssonoma

This Cucumber Salad is one of my dad’s specialties and our whole family is obsessed— with good reason.

This crunchy, tangy, brine-y, salad is really simple to throw together (just 5 ingredients including salt!)and is the perfect thing to munch on when you start to get hangry, but don’t want to ruin your lunch/dinner.

Cucumber Salad
2 large cucumbers, peeled, seeded (if you want), and sliced
1 small white onion, thinly sliced
3/4 cup white vinegar
1 heaping Tbsp white sugar
1/2 heaping tsp kosher salt

Slice your cucumber and onions and add to a large bowl.

In a measuring cup, add the vinegar, sugar, and salt, and mix until the sugar is dissolved, about 1 minute.

Pour the vinegar mixture over the cucumber and onions and stir well to combine.

Let sit for 30 minutes to 1 week in the brine.

To serve: I like to add a drizzle of olive oil and possibly a splash of another vinegar like red wine. I’ve also added tomatoes to the mix as well as 1-2 Tbsp of tahini stirred into the vinegar mixture. You can’t go wrong with any variations!

#meandthemoose #farmersmarket #salad #cucumbers #kidfood #foodiekids #pinefor #bombesquad #feedfeed #vegan #vegetarian #foodphotography #foodtographyschool #eeeeeats #f52grams #mywilliamssonoma #huffposttaste #damnthatsdelish #instagood #instayum #foodfluffer #gloobyfood #farmersmarket #thekitchn #buzzfeast

Baking in July is like opening up the gates of hell. But roasting fruit makes it so sweet that you can use it as a natural sweetener, so...worth it!

This is a Roasted Plum and Cherry Purée that I’ve mixed with plain yogurt, but would also be great with coconut or other non-dairy yogurt.

Roasted Plum and Cherry Purée
1 1/2 cups pitted sweet cherries
10-12 small pitted plums

Roast at 400 until the fruit has released its juices and the juices are syrupy, about 20-25 minutes. Purée until your desired consistency.

#meandthemoose #cherries #summerfruit #plums #farmersmarketfinds #naturalsweetener #snacks #feedfeed #pinefor #bombesquad #f52grams #huffposttaste #mywilliamssonoma #buzzfeast #buzzfeedfood #iamwellandgood #instayum #instagood #eeeeeats #damnthatsdelish #cameraeatsfirst #foodiekids #foodiefamilies #healthykids #kidfood #gloobyfood #foodporn #foodphotography #foodtographyschool