Moineauworld

Category: Side Dish

Pasta With Butternut Parmesan Sauce @ Dw Magazine.Com | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So there I was, staring at the butternut squash I’d ambitiously bought a week ago, thinking I’d make soup but never did. It was one of those drizzly evenings when the couch was calling louder than the kitchen, but the idea of a warm, creamy pasta dish was too tempting to ignore. Pasta with Butternut Parmesan Sauce was a perfect solution. This dish is a cozy, comforting hug in a bowl, and it’s deceptively simple to make. It’s the kind of recipe that feels special enough for a dinner party, but easy enough for a Tuesday night when you’re just trying to feed yourself without ordering takeout again. Plus, who doesn’t love a recipe that transforms a stubborn squash into a silky sauce?

Jump to Recipe

What You’ll Need

Chances are, you already have most of what you need in your kitchen. The magic comes from a few key ingredients that turn a humble vegetable into something seriously crave-worthy.

  • Butternut squash (about 2 pounds, give or take)
  • Bow-tie pasta (or your favorite shape)
  • Olive oil
  • Shallots
  • Parmesan cheese, freshly grated if possible
  • Heavy cream
  • Nutmeg
  • Fresh parsley
  • Lemon juice
  • Salt and pepper
  • Water (or chicken stock) to thin the sauce

How to Make Pasta With Butternut Parmesan Sauce @ Dw Magazine.Com

  1. Start by preheating your oven to 350°F. Trust me, this is the hardest part—waiting for it to heat up!
  2. Carefully slice the butternut squash in half lengthwise. To keep things safe, cut a bit off both ends first so it stands upright without wobbling. Scoop out the seeds and guts and toss them.
  3. Place the squash halves cut side down in a baking dish with about 1/4 cup of water. Roast them for about 40 minutes, or until a fork slides easily through the flesh. Let cool for about 10 minutes.
  4. Once cooled, scoop the squash flesh into a blender or bowl if you’re using an immersion blender. Puree until smooth and set aside. This is where the magic starts to happen!
  5. Meanwhile, bring a large pot of salted water to a rolling boil. Add your pasta and cook until just al dente. Drain and set aside.
  6. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the shallots and sauté until they become soft and translucent, about 5 minutes, wafting that lovely aroma.
  7. Add the butternut squash puree to the shallots, stirring until it’s all mixed together. Cook for about a minute.
  8. Stir in the heavy cream a tablespoon at a time, watching as it transforms the puree into a luscious sauce. Add the Parmesan and stir until it melts into the mix.
  9. Season the sauce with nutmeg, salt, and pepper. Add water or stock to thin it to your desired consistency—think silky, not soupy.
  10. Remove from heat and stir in fresh parsley and a splash of lemon juice for brightness. This is the moment it all comes together!
  11. Plate your pasta, ladle the sauce generously over it, and garnish with extra parsley and Parmesan. Serve immediately, because who can wait at this point?

Cook’s Notes

A few tips to keep your pasta game strong: First, make sure to season your pasta water well. It’s your first chance to flavor the pasta itself. When thinning the sauce, go slow—it’s easier to add more liquid than to take it away. If you’re planning ahead, the sauce can be made a day in advance and kept in the fridge. Just reheat it gently on the stove, adding a splash of water or stock if it’s too thick. Leftovers? Store them in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove, adding a bit of water to loosen the sauce if needed.

Make It Your Own

  • Swap bow-tie pasta for whole wheat spaghetti for a nuttier flavor and a little extra fiber.
  • For a protein boost, toss in some cooked chicken or crispy tofu before serving.
  • Want to sneak in more veggies? Add some sautéed spinach or kale to the sauce just before serving.
  • Feeling fancy? Drizzle a little truffle oil over the top before serving for an indulgent touch.

If you try this, I’d love to hear how it turns out—drop a comment or tag me on social media! Your version might just become my new favorite. Enjoy every creamy, dreamy bite!

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Broccolini Quinoa Pilaf | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those evenings when the clouds rolled in, and the rain tapped softly against the windows, turning my kitchen into a cozy haven. I was craving something warm and hearty, something that didn’t require a grocery run in the drizzle. Enter Broccolini Quinoa Pilaf—a dish that’s both comforting and surprisingly simple. What I love about this dish is how effortlessly it balances health and flavor. The nutty quinoa paired with tender broccolini and crunchy walnuts is just the kind of meal that warms both your heart and your belly. Plus, it’s almost a one-pan wonder, which means fewer dishes—always a win in my book.

Jump to Recipe

What You’ll Need

This ingredient list is delightfully short, and chances are you already have most of this in your pantry.

  • Broccolini, trimmed
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1/4 cup walnuts, chopped
  • Salt and pepper to taste

How to Make Broccolini Quinoa Pilaf

  1. In a large pan with a lid, heat the olive oil over medium-high heat. Once shimmering, add the diced onions and cook for about a minute. You’ll notice the onions start to sizzle and soften.
  2. Add the minced garlic and continue to cook, stirring occasionally, until the onions become translucent and the garlic is wonderfully fragrant—this should take about 2-3 minutes.
  3. Pour in the quinoa and stir to coat it with the oil, garlic, and onion mixture. Let it toast for a minute to bring out its nutty flavor.
  4. Slowly add the vegetable broth, stirring as you pour. Increase the heat to bring it all to a boil.
  5. Once boiling, cover the pan and reduce the heat to low. Let the quinoa simmer for about 15 minutes.
  6. In the last 2-3 minutes of cooking, gently lay the broccolini on top of the quinoa. Don’t stir! Just cover it back up and let the steam work its magic.
  7. After 15 minutes, uncover the pan and toss the broccolini and quinoa together. The broccolini should be bright green and tender-crisp.
  8. Season with salt and pepper to your liking. Finish by sprinkling the chopped walnuts over the top for a delightful crunch.
  9. Serve hot and enjoy the medley of flavors and textures.

Cook’s Notes

A few tips to help you along: Make sure to rinse your quinoa under cold water before cooking to remove any bitterness. This dish is pretty forgiving, so feel free to let the onions cook a bit longer for a richer flavor. If you’re making this ahead, keep the broccolini separate until you’re about to serve, then warm everything up and integrate it at the end to keep the veggies vibrant. Leftovers? Store them in an airtight container in the fridge for up to 3 days, though I doubt they’ll last that long!

Make It Your Own

Here are some tweaks to keep things exciting:

  • Swap the broccolini for asparagus tips if you’re in a pinch. They cook similarly and add a nice touch.
  • For a protein boost, stir in some chickpeas when you add the vegetable broth. They’ll soak up the flavors beautifully.
  • If you’re a cheese lover, a sprinkle of feta or parmesan over the top before serving can add a deliciously creamy element.
  • For a nut-free version, use toasted pumpkin seeds for an equally satisfying crunch.

If you give this Broccolini Quinoa Pilaf a try, I’d love to hear how it turns out! Drop a comment below or tag me in your photos. Happy cooking, friends!

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Strawberry-Mango Quinoa Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

The first time I made this Strawberry-Mango Quinoa Salad, it was one of those chaotic weeknights where I just wanted something fresh and easy. You know the kind—work had run late, the fridge was a bit empty, and the idea of ordering takeout was so tempting. But then I remembered the sweet mangoes I had picked up on a whim, and the lonely strawberries sitting in the fridge. That’s when the idea hit me—what if I threw together a salad that was not only refreshing but also filled with vibrant, zesty flavors? This salad is the kind of dish that makes you feel like you’ve got it all together, even when life is a little messy. Plus, it’s super quick to whip up.

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What You’ll Need

This salad’s beauty lies in its simplicity and the burst of flavors from super fresh ingredients. Chances are you already have most of these in your kitchen:

  • Quinoa – Nutty and satisfying, the base of our salad.
  • Water
  • Salt
  • Fresh strawberries – Sweet, juicy, and perfect for adding a pop of color.
  • Ripe mango – For that tropical twist.
  • Cucumber – Crunchy and refreshing.
  • Fresh mint – Bright and aromatic.
  • Lime juice and zest – To give that zesty zing.
  • Honey – For a touch of sweetness.
  • Canned sour plain cream – Adds a creamy tang.
  • Olive oil – Smooth and rich, tying it all together.
  • Bell pepper – For some extra crunch and color.

How to Make Strawberry-Mango Quinoa Salad

  1. In a medium saucepan, combine the quinoa, water, and a pinch of salt. Bring it to a boil over medium-high heat. Once it starts bubbling, lower the heat and let it simmer. Cover the pan and let it cook for about 15 minutes, until the liquid is just absorbed. You’ll know it’s done when you see those little quinoa tails unfurling.
  2. Spread the cooked quinoa out on a baking sheet. Let it cool for about 20 minutes. It should be warm to the touch but not steaming hot—perfect for absorbing all the dressing goodness later.
  3. While the quinoa is cooling, grab a large bowl. Whisk together the lime juice, lime zest, honey, sour cream, and olive oil. The mixture should be smooth and slightly thick, with a lovely citrusy aroma.
  4. Add the cooled quinoa to the bowl. Then toss in the strawberries, mango, cucumber, and mint. Toss everything well to make sure each bite is balanced.
  5. Season with a pinch of salt and a grind of pepper to taste. Give it one last gentle toss, and you’re ready to serve immediately.

Cook’s Notes

This salad is as forgiving as they come. If your quinoa isn’t quite cool when you mix it with the dressing, don’t sweat it—just let it sit a little longer before adding the other ingredients. Also, always taste as you go; if your mangoes are particularly sweet, you might want to dial back a bit on the honey. Leftovers can be stored in an airtight container in the fridge for up to two days. But let’s be real, it rarely lasts that long!

Make It Your Own

Here’s where you can get playful with it:

  • Swap the mango for juicy pineapple if that’s what’s on hand or in season.
  • For a bit of nuttiness, toss in a handful of toasted almonds or cashews.
  • Add a spicy kick by mixing in some finely chopped jalapeños or a dash of chili flakes.
  • If you’re a cheese lover, crumble some feta or goat cheese on top before serving.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether you stick to the original or put your own twist on it, this salad is sure to bring a bit of sunshine to your table. Enjoy!

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Pumpkin gnocchi with basil and Parmesan | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a chilly Tuesday evening, and I’m rummaging through my pantry, mentally mapping out a dinner plan that’s both comforting and a touch fancy. The pumpkins from last weekend’s farmers’ market trip are staring at me, practically begging to be transformed into something indulgent. That’s when it hits me—pumpkin gnocchi. It’s one of those dishes that sounds like it takes hours of meticulous preparation but is surprisingly straightforward. Plus, it’s the perfect blend of fall flavors with the savory twist of basil and Parmesan. This dish is a dinner table showstopper without the stress. Ready to dive in?

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What You’ll Need

I love when a recipe feels like solving a cozy puzzle with ingredients you already have hanging out in the kitchen. This one’s full of those pantry-staple vibes with a few key players.

  • Pumpkin – the star of the show!
  • Whole eggs
  • Sea salt
  • Pepper
  • Fresh basil leaves
  • Wheat flour
  • Corn flour
  • Olive oil
  • Grana Padano cheese

How to Make Pumpkin gnocchi with basil and Parmesan

  1. First, wrestle with that pumpkin like it’s a stubborn jar lid. Separate the flesh and chop it down into a fine puree. Feel free to get your hands a little messy here—it’s part of the fun!
  2. In a large bowl, combine the pumpkin puree with the eggs. Stir until the mixture looks like a velvety sunset.
  3. Season the mix with sea salt, a sprinkle of pepper, and a handful of finely chopped fresh basil. The aroma should already start to make you feel warm inside.
  4. Gradually add the wheat flour, kneading until you get a soft dough. If the dough feels more like sticky tape, throw in some more flour until it’s nice and pliable.
  5. Divide your dough into equal rolls—aim for about 3 cm thick and around 20 cm long. Then slice these rolls into 2 cm long pillows of joy.
  6. Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi in and watch them dance. They’re ready when they bob to the surface, usually within a few minutes.
  7. Using a slotted spoon, rescue the gnocchi from their hot bath and either drizzle hot olive oil over them or toss them in a skillet with olive oil until they’re lightly golden.
  8. Serve them up on a platter, showered with Grana Padano and garnished with fresh basil leaves. Stand back and admire your edible masterpiece before digging in.

Cook’s Notes

Making gnocchi can feel like a balancing act between dough that’s too sticky and too dry. Remember, the weather and your pumpkin’s moisture can change the game, so trust your instincts and adjust with flour as needed.

These delicate pillows are best served straight away, but if you must, you can refrigerate them for a day or two. Just reheat gently, perhaps with a little extra olive oil to revive their golden exterior.

Looking to prep in advance? You can shape the gnocchi and freeze them on a tray before transferring them to a bag for storage. Cook them right from frozen, just adding a minute or two to their swim time.

Make It Your Own

  • Swap out the pumpkin for butternut squash if you’re feeling adventurous or that’s what’s on hand.
  • For a nutty twist, sprinkle toasted pine nuts over the finished dish.
  • To add a bit of heat, toss in some red pepper flakes when frying the gnocchi in oil.
  • Try a different cheese like Pecorino for a sharper edge.

If you try this out, I’d love to hear how it turns out — drop a comment or tag me! And remember, the best recipes are the ones that come with a story, so let this one create a delicious memory for you. Happy cooking!

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S’mores-n-berry Bars for National S’mores Day – August 10 | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a Wednesday evening, and I’m knee-deep in that midweek slump, feeling like a bit of a sweet escape. The kind where comfort meets simplicity. I glanced at the calendar and saw it was nearing August 10th—National S’mores Day. Immediately, a light bulb moment struck! Why not combine the nostalgia of campfire s’mores with a fruity twist to lift my spirits? Enter: S’mores-n-berry Bars. They’re as indulgent as they sound, with a crispy graham cracker base, rich brownie layer, and gooey marshmallow topping that’s lightly kissed by the oven’s broiler for that perfect toasted finish. It’s the kind of treat that’s easy to whip up, yet impressive enough to satisfy any sweet tooth. Jump to Recipe

What You’ll Need

You probably have most of these ingredients lounging in your pantry already. Here’s what you’ll need:

  • 1 box of cooked brownie mix
  • 1 egg
  • 1 cup graham cracker crumbs
  • 2 whole graham crackers
  • 1 cup mini marshmallows
  • 1/2 cup fresh dried raspberries
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 1/4 cup vegetable oil
  • 1/4 cup water

How to Make S’mores-n-berry Bars for National S’mores Day – August 10

  1. Preheat your oven to 325°F. Line an 8-inch-square baking pan with foil, making sure the foil hangs over the edges for easy removal later. Give it a spritz of nonstick cooking spray to make doubly sure nothing sticks.
  2. In a medium-sized bowl, combine the melted butter, graham cracker crumbs, and sugar until it resembles wet sand. Press this mixture evenly into the bottom of your prepared pan. Bake for about 20 minutes, or until it looks golden and smells like heaven. Set aside.
  3. Crank up your oven to 350°F. Meanwhile, grab another bowl and mix together the brownie mix, vegetable oil, water, and egg until smooth. Gently fold in the fresh dried raspberries. Pour this luscious batter over the cooled graham cracker crust.
  4. Bake the brownie layer for about 25 minutes, or until a toothpick inserted into the center comes out clean. This is your cue to remove it from the oven.
  5. Break up the two graham crackers into small pieces and scatter them artfully atop the brownie layer.
  6. Scatter the mini marshmallows over the graham crackers. Return the pan to the oven, this time setting it to broil. Watch carefully, as the marshmallows can quickly go from toasty to burnt in a flash! Once they’re golden and bubbly, pull the pan out.
  7. Allow the bars to cool completely in the pan. Lift them out using the overhanging foil and cut into squares. Enjoy the ooey-gooey goodness!

Cook’s Notes

These bars are as versatile as they are delicious. The graham cracker crust adds an incredible texture contrast to the fudgy brownie and gooey marshmallow topping. Here are a few tips to ensure they turn out perfect:

  • If you prefer a denser brownie, add an extra egg to the brownie mixture.
  • Store any leftovers in an airtight container at room temperature for up to 3 days. They’ll stay delicious, though the marshmallows might lose a bit of their chew.
  • To make these ahead, you can prepare the graham cracker crust and brownie layer a day in advance. Add the graham crackers and marshmallows just before serving for the best texture.

Make It Your Own

  • Nutty Twist: Swap out the raspberries for chopped toasted almonds or pecans for a crunchy surprise.
  • Berry Medley: Use a mix of freeze-dried strawberries and blueberries instead of just raspberries for a more fruity experience.
  • Chocolate Lovers: Add chocolate chips to the brownie mix for extra gooeyness. You can never have too much chocolate, right?
  • Salted Caramel: Drizzle caramel sauce over the marshmallows before broiling. A sprinkle of sea salt can elevate these bars to gourmet status.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! S’mores day or not, these bars are a crowd-pleaser every time.

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Eggplant Fries with Tzatziki Sauce | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a lazy Sunday afternoon, and I’m in my kitchen staring down a couple of eggplants that have been lounging in my crisper drawer for a bit too long. It’s one of those days where I desperately want something crispy and satisfying, but without the guilt that comes with a giant bowl of fries. Enter: Eggplant Fries with Tzatziki Sauce. These little guys are a revelation—they’re crunchy, flavorful, and come with a cool, tangy dipping sauce that just hits the spot. The best part? They’re baked, not fried, so you get all the crunch with none of the extra oil. They’re also perfect for when you’re hosting friends and need an appetizer that’s impressively delicious yet deceptively simple to make. Seriously, your friends will be raving about these.

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What You’ll Need

What’s great about this recipe is that it’s likely you already have most of these ingredients lounging in your pantry. The secret is in the mix of spices and the creamy yogurt that coats the eggplant before it bakes to crispy perfection. Here’s the crew you’ll need:

  • Eggplants – the star of the show!
  • Italian seasoning mix – for that herby kick.
  • Bread crumbs – to give our fries that crispy crunch.
  • Low fat plain yogurt – adds creaminess and tang.
  • Egg – helps bind everything together.

How to Make Eggplant Fries with Tzatziki Sauce

  1. Preheat your oven to 450°F. This is key for achieving that glorious crunchy exterior on the fries. Trust me, a hot oven is your best friend here.
  2. Mix together a pinch of salt, garlic powder, Italian seasonings, and a dash of paprika in a bowl. This mixture will become your flavor-packed coating.
  3. In another bowl, whisk together the yogurt and egg until you have a smooth mixture. This will act as the glue to hold those delicious breadcrumbs.
  4. Slice your eggplants into strips—think classic fry shape. Dunk each strip into the yogurt and egg mix, allowing any excess to drip off.
  5. Roll the coated eggplant strips in the breadcrumb mix, making sure each piece is covered well. This is what’s going to give you that irresistible crunch.
  6. Place the breaded eggplant strips onto a parchment-lined or greased baking pan, making sure they have some breathing room. You want them to bake, not steam.
  7. Pop them into the oven and bake for about 10-15 minutes, rotating once halfway through. They’re done when they’re slightly brown and smell absolutely divine.

Cook’s Notes

  • Don’t overcrowd your baking sheet. The eggplant needs space to crisp up, so if you’re making a big batch, use two sheets or bake in batches.
  • If you find your eggplant fries aren’t browning as much as you’d like, you can pop them under the broiler for a minute or two—just keep a close eye to prevent burning.
  • These fries are best enjoyed fresh out of the oven, but if you have leftovers, they can be stored in an airtight container in the fridge for up to two days. To reheat, just pop them back into the oven at 400°F for a few minutes.

Make It Your Own

  • Want to go gluten-free? Swap out the bread crumbs for a gluten-free variety, or try crushed cornflakes for an extra crunch.
  • For a spicy twist, add a teaspoon of cayenne pepper to the breadcrumb mix. It’ll give your fries a nice kick.
  • If you’re out of Italian seasoning, get creative with what you have on hand—oregano, thyme, or even a hint of rosemary can work wonders.
  • No yogurt? No problem. Buttermilk or a splash of milk with a squeeze of lemon can substitute in a pinch.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your kitchen adventures always make my day. Happy cooking, friends!

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Beans With Smoked Pork Hock | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a chilly Tuesday evening, and the last thing you want to do is spend hours in the kitchen after a long day. But you’re craving something warm and fulfilling, something that feels like a hug in a bowl. Enter my Beans With Smoked Pork Hock — a dish I stumbled upon during a desperate weeknight scramble when all I had were pantry basics and a lonely smoked pork hock languishing in the freezer. This recipe is the hero of cozy weeknight dinners, rich with smoky depth and packed full of comforting flavors. The beauty of it lies in its simplicity; it’s the kind of meal that lets you put in minimal effort yet rewards you with a nourishing, soul-warming bowl of happiness.

Jump to Recipe

What You’ll Need

It’s likely you’ve got most of these hanging around your kitchen already. This shopping list is delightfully short and sweet, focusing on a few key ingredients that pack a punch.

  • Smoked pork hock
  • 1 onion
  • 2 garlic cloves
  • 1 bay leaf
  • 2 cups dried beans, soaked overnight
  • 1 vegetable cube
  • 2 carrots
  • Celery root
  • Salt and pepper to taste
  • A nice loaf of black bread

How to Make Beans With Smoked Pork Hock

  1. Start by soaking your beans the night before. Trust me, you’ll thank yourself tomorrow when the beans are perfectly plump and ready to soak up all that deliciousness.
  2. Rinse the smoked pork hock under cold water and remove the skin. This is where the magic begins — the smokiness of the pork hock will infuse everything with flavor.
  3. In a large pan, combine the onion, pork hock, beans, bay leaf, and garlic. Your kitchen should start smelling like the warm-up to a grand meal.
  4. Pour enough water to cover the beans and meat, then crumble in the vegetable cube. Bring everything to a gentle simmer.
  5. Let it all cook for a good 60 minutes on low heat, with the lid on. This is when you can kick back and relax, maybe with a glass of wine in hand.
  6. Fifteen minutes before the end, chop the carrots and celery root in a blender or roughly by hand if you like it chunkier. Add them to the pot and give everything a good stir.
  7. Once the beans are tender and the flavors have melded, fish out the pork hock. Tear it into smaller, bite-sized pieces — perfect for mingling with the beans.
  8. Don’t forget to remove the bay leaf. This little soldier has done its job.
  9. Season with salt and pepper to your liking. Serve the beans with those deliciously shredded pieces of pork and a hearty slice of black bread.

Cook’s Notes

Let’s chat about some practical tips. First, if you forget to soak the beans overnight (we’ve all been there), a quick soak method works too: boil them for 1-2 minutes, then let them sit off the heat for an hour. For storage, leftovers can be kept in the fridge for up to three days and they freeze beautifully. Just be sure to store the beans and meat separately for best results. When reheating, add a splash of water to loosen things up.

Make It Your Own

Here’s where you can play around and make this recipe truly yours:

  • Swap the smoked pork hock for a smoked turkey leg if you’re feeling adventurous or simply want to switch up the protein.
  • Try using kidney or black beans instead of your regular go-to beans for a different texture and color.
  • Add a pinch of red pepper flakes for a bit of warmth and spice if you like a little kick.
  • If you’re feeling extra, throw in some diced potatoes along with the carrots and celery for added heartiness.

If you give this recipe a whirl, I’d love to hear how it turns out for you! Drop a comment below or tag me in your culinary creations. Happy cooking, friends!

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Baked Alaska | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a Friday night, and you’ve had one of those weeks where everything felt like a never-ending to-do list. You’re craving something special, a little dramatic even, to kick off your weekend with flair. That’s when I remembered Baked Alaska. It’s one of those desserts that looks like a total showstopper but is actually super manageable to whip up. I love how it combines the coolness of ice cream, the soft texture of cake, and a toasty meringue that you can’t help but admire. It’s great because you can make it ahead of time, and it doesn’t require any fancy equipment. Seriously, if I can do it, anyone can. You just have to get over the idea that baking something on top of ice cream is somehow impossible — spoiler: it’s not, and it’s ridiculously fun. Jump to Recipe

What You’ll Need

Let’s be real: you’ve probably got most of this stuff on hand already, except maybe the ice cream. But hey, any excuse to grab a pint, right?

  • A round cake (store-bought or homemade, your call!)
  • Ice cream (about 1/2 gallon of your favorite flavor)
  • Egg whites (from about 3 large eggs)
  • Cream of tartar
  • Powdered sugar

How to Make Baked Alaska

  1. Start by greasing a 7-inch bowl with a flavorless oil or unsalted butter. This bowl should be just big enough to snugly hold half a gallon of ice cream, but no wider than your cake round.
  2. Let your ice cream soften a bit so it’s workable. Then pack it tightly into the bowl. Pop it back into the freezer until it hardens — about an hour should do.
  3. For the meringue, beat your egg whites until they are foamy. Add a pinch of cream of tartar and keep whipping until you see stiff peaks. This is when the meringue holds its shape firmly.
  4. Gently fold in the powdered sugar, a bit at a time, to avoid deflating all that nice air you just whipped in.
  5. Once you’re ready to assemble, place your round cake on a plate that’s slightly larger than the cake itself.
  6. To unmold the ice cream, center it over the cake. If it’s being stubborn and won’t release from the bowl, run a bit of warm water over the outside of the bowl for a few seconds.
  7. Time to “frost” it! Cover the cake and ice cream completely with meringue, going wild with a spoon to create peaks and swirls. Don’t be shy — more is more with meringue.
  8. Bake your masterpiece in a preheated oven at 450°F for about 6-7 minutes, until those meringue peaks are beautifully golden brown.
  9. Pop it back in the freezer until you’re ready to serve. It’ll keep just fine for a day or two.

Cook’s Notes

A couple of quick tips to save your sanity: First, make sure your bowl is really cold to help the ice cream set faster. If you’re nervous about the meringue deflating, sift the powdered sugar first; it makes a surprising difference. And for those moments when the ice cream just won’t release, a quick dip in warm water works like magic!

Baked Alaska is a dream to make ahead. You can do all the components a day or two before and just assemble it the day of. Leftovers can be stored in the freezer, but they might lose a bit of their magic.

Make It Your Own

  • Switch out the vanilla ice cream for something more adventurous like coffee or pistachio for a gourmet spin.
  • Use a chocolate or lemon cake base instead of vanilla to complement or contrast your ice cream choice.
  • Add a layer of jam between the cake and ice cream for a fruity surprise that cuts through the richness.
  • Feeling nutty? Toss some toasted almonds or hazelnuts into the meringue for a crunchy texture.

If you try this, I’d love to hear how it turns out — drop a comment or tag me in your photos! Let’s see how your Baked Alaska stacks up. Happy baking, friends!

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Creamy Mushrooms Over Soba Noodles (Vegan) | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself staring into the abyss of my fridge after what felt like the longest day ever. You know the kind — the kind where your brain feels like mush and you just want something cozy and satisfying. That’s when I concocted this dreamy dish: Creamy Mushrooms Over Soba Noodles. It’s a lifesaver for those nights when you crave comfort without the fuss. This recipe is incredibly creamy, perfectly garlicky, and has just the right amount of freshness from the lemon and thyme. Plus, it’s all vegan! Trust me, this is one you’ll want to keep in your back pocket for any occasion.

Jump to Recipe

What You’ll Need

I bet you already have most of these on hand. It’s all about those mushrooms and the creamy sauce that makes this dish sing.

  • Earth Balance buttery spread – 2 tablespoons, divided
  • Cremini and white mushrooms – a mix, sliced
  • Garlic – 3 cloves, minced
  • All-purpose flour – 1 tablespoon
  • Unsweetened soy milk – 1 cup
  • White wine – 1/4 cup (optional, but highly recommended!)
  • Fresh thyme – a few sprigs plus more for garnish
  • Lemon juice – from half a lemon
  • Salt and pepper – to taste
  • Soba noodles – 8 ounces

How to Make Creamy Mushrooms Over Soba Noodles (Vegan)

  1. Start by melting 1 tablespoon of the Earth Balance in a large sauté pan over medium heat. Toss in the mushrooms and garlic, stirring occasionally until the mushrooms are dark, reduced, and oh-so-fragrant. This should take about 5-7 minutes.
  2. Set those lovely mushrooms aside. In the same pan, melt the remaining tablespoon of Earth Balance. Sprinkle in the flour and stir continuously for about a minute to form a roux. It should smell slightly nutty and golden.
  3. Slowly pour in the soy milk, whisking as you go to avoid any lumps. Keep stirring until the mixture is smooth and has thickened into a luscious sauce.
  4. Return the mushrooms to the pan, and add the lemon juice, thyme, salt, and pepper. Pour in the white wine and let the sauce simmer until it’s reduced and has reached a consistency that coats the back of a spoon.
  5. Meanwhile, cook your soba noodles according to the package instructions. Drain and divide them among your bowls.
  6. Ladle the creamy mushroom sauce over the noodles, garnish with extra thyme if you’re feeling fancy, and dig in!

Cook’s Notes

Here’s the deal: this dish is forgiving, so don’t stress too much. If you accidentally add too much soy milk, just let it reduce a bit longer. It might be tempting to skip the white wine, but it really adds depth to the sauce. If you’re cooking for one, the leftovers are a blessing — the flavors meld beautifully overnight. Just store them in an airtight container in the fridge, and reheat gently on the stove or microwave with a splash of soy milk to loosen the sauce.

Make It Your Own

  • Swap the soba noodles for zucchini noodles if you’re keeping it low-carb.
  • Add a handful of spinach or arugula when you add the mushrooms back to the sauce for extra greens.
  • If you’re out of white wine, a splash of vegetable broth can add that needed umami punch.
  • For a nutty twist, sprinkle toasted sesame seeds over the finished dish.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Happy cooking, and remember that sometimes the best dishes come from those moments of pure inspiration in front of an open fridge. Enjoy!

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Pasta With Tuna | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I was standing in my kitchen one Tuesday night, craving something hearty yet low-key — you know, that sweet spot between weeknight ease and weekend indulgence. I scoured my pantry for inspiration and stumbled upon a can of tuna. That’s when it hit me: Pasta With Tuna. This dish is like a warm hug on a plate, combining the creamy comfort of a sauce with the lightness of seafood. It’s quick, it’s satisfying, and yes, it’s got a little kick, thanks to that dash of hot pepper sauce. Perfect when you need to whip up something scrumptious without a ton of fuss.

Jump to Recipe

What You’ll Need

The beauty of this dish is in its simplicity. Chances are you already have most of these lying around in your kitchen:

  • Olive oil
  • 1 onion, chopped
  • Flour
  • Non-fat milk
  • 1 can water-packed tuna, drained and shredded into chunks
  • 1 cup frozen peas
  • A bunch of fresh parsley, chopped
  • 2-3 green onions, sliced
  • 1 cup parmesan cheese, grated
  • A dash of pepper sauce
  • 1 pound of tubular pasta of your choice

How to Make Pasta With Tuna

  1. Start by cooking your pasta in a large pot of boiling water until it’s perfectly al dente. You want it to have a nice bite — not too soft.
  2. Once done, drain the pasta and return it to the warm pot. This keeps it cozy while you work on the sauce.
  3. Grab a saucepan and heat up a drizzle of olive oil over medium heat. Toss in the chopped onion and sauté until it’s transparent, releasing its sweet aroma.
  4. Sprinkle in the flour and give it a good stir. Cook for just a few seconds to take off that raw edge.
  5. Whisk in the non-fat milk, stirring constantly. You’ll see it start to thicken into a creamy base — that’s the magic happening!
  6. Add in the frozen peas, and let them mingle with the sauce for a couple of minutes until they’re vibrant and heated through.
  7. Introduce the tuna, breaking it into chunks as you go, followed by the parsley, green onions, and a generous amount of parmesan. Don’t forget that dash of pepper sauce for some zing!
  8. Pour this delightful sauce over the pasta and stir gently to mix everything together. You want each piece of pasta to be lovingly coated.
  9. Serve it up immediately, preferably with extra parmesan on top — because why not?

Cook’s Notes

Let’s get real — this dish is pretty forgiving. Don’t sweat the small stuff. If your onions are more golden than transparent, it’s all good. The key is stirring the sauce constantly; it keeps it smooth and prevents lumps. Make it ahead by prepping the sauce and storing it separately from the pasta. When you’re ready to eat, simply reheat them together on the stove. Leftovers? They keep well for up to two days in the fridge. Just note that the pasta will continue to absorb the sauce, so it may be less saucy but still deliciously flavorful.

Make It Your Own

Feeling adventurous? Here are some fab twists to try:

  • Swap the tuna for crispy tofu chunks for a vegetarian spin.
  • Add a squeeze of lemon juice for a citrusy pop that brightens the flavor.
  • Replace the parmesan with feta cheese for a tangy twist.
  • Throw in a handful of cherry tomatoes for a burst of sweetness and color.

If you give this pasta dish a try, I’d love to know how it turns out for you! Drop a comment below or tag me on social media with your culinary creations. Bon appétit!

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Middle Eastern Chopped Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Oh, let me tell you about last Thursday. I was knee-deep in emails, the dog barking at god-knows-what, and all I could think about was how much I didn’t want to spend hours in the kitchen. You know those days, right? So, I opened the fridge and saw a half-empty bunch of parsley and some lonely tomatoes — the lightbulb went off. Middle Eastern Chopped Salad. Crisp, refreshing, and quick to throw together, it’s the perfect escape from the chaos. With the zesty lemon and a hint of cumin, this salad is a breath of fresh air on a hectic day. Ideal for those nights when you want something nourishing but can’t be bothered with a long recipe.

Jump to Recipe

What You’ll Need

The beauty of this salad is how simple and versatile it is. You might have most of these in your kitchen already:

  • Walnuts – for a lovely crunch.
  • Italian parsley – the star of the show, make sure it’s fresh!
  • Niçoise olives – bring a briny depth.
  • Scallion – adds a mild onion flavor.
  • Tomato – adds juiciness and color.
  • Extra virgin olive oil – for that luscious texture.
  • Fresh squeezed lemon juice – a must for that zesty punch.
  • Cumin powder – just a touch for warmth.
  • Red chili flake – for a subtle kick.
  • Black kosher salt and coarsely ground pepper – to taste.

How to Make Middle Eastern Chopped Salad

  1. Preheat your oven to 325°F and place the walnuts on a baking sheet. Toast them for about 10 minutes until you catch that delicious nutty aroma wafting through your kitchen. Let them cool completely before chopping.
  2. While the nuts are cooling, prep your parsley. Remove the stems and finely mince the leaves. If you’re using a food processor, pulse gently — we want fluffy, not mushy.
  3. Chop the niçoise olives, cooled walnuts, and scallions into a rough dice. This isn’t about perfection, it’s rustic and charming with its rough edges.
  4. Dice your tomatoes and give them a quick drain to avoid a watery salad. No soggy salads here!
  5. In a large wooden bowl (or any roomy bowl you’ve got), combine all your chopped ingredients. The colors should already be making you smile.
  6. Drizzle in olive oil and fresh lemon juice, then sprinkle with cumin and red chili flakes. Give it a gentle toss until everything’s coated and shiny.
  7. Finally, season to your liking with kosher salt and black pepper. Taste and adjust — don’t be shy!

Cook’s Notes

Okay, a few things I’ve learned making this salad a million times. First, don’t skip toasting the walnuts. It deepens their flavor and adds that wow factor. The parsley is the foundation, so fresh and finely minced is key. And, if you find your salad is a bit too lemony, balance it with a tad more olive oil. Leftovers? They hold up well for a day but are best fresh. If making ahead, keep the dressing and chopped ingredients separate until just before serving to keep it crisp.

Make It Your Own

Here’s where the fun begins. This salad is a canvas waiting for your personal touch:

  • Swap the walnuts for almonds or pistachios for a different nutty vibe.
  • If you’re not into olives, try diced cucumbers for a fresh crunch.
  • Replace red chili flakes with smoked paprika for a smoky warmth.
  • Add a sprinkle of feta cheese for a creamy, tangy finish.

So there you have it, a delightful salad that’s both a sidekick and a star on its own. If you try this, I’d love to hear how it turns out — drop a comment or tag me! Enjoy the little escape this salad offers, even if life’s a bit chaotic.

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Gluten Free Dairy Free Sugar Free Chinese Chicken Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a chilly Tuesday evening, and I’m rummaging through my pantry, hoping to conjure up something light yet filling for dinner. The usual suspects—pasta, rice, potatoes—just weren’t cutting it. I craved something crunchy, vibrant, and tangy, but with one big catch: it had to fit in with my gluten-free, dairy-free, and sugar-free lifestyle. That’s when the idea struck! A Chinese Chicken Salad, but not just any salad—one packed with flavors, textures, and a zing that makes your taste buds do a happy dance. This salad is a savior for those nights when you need something quick to whip up yet impressive enough to make you feel like a gourmet chef. Plus, all you need is a handful of ingredients you probably already have lurking in your fridge and pantry. Trust me, this is not your average salad—it’s a celebration in a bowl!

Jump to Recipe

What You’ll Need

Chances are you already have most of this. Here’s what you’ll need to gather:

  • Green cabbage
  • Red cabbage
  • Romaine lettuce hearts
  • Scallions
  • Carrots
  • Fresh satsuma mandarins
  • 1 mandarin (cut crosswise then tablespoon into jar over a strainer) (juice)
  • Bone-in shredded chicken breasts, roasted
  • Sesame oil
  • Extra virgin olive oil
  • Apple cider vinegar
  • White sesame seeds
  • Black sesame seeds
  • Kosher salt
  • Black pepper
  • Xylitol

How to Make Gluten Free Dairy Free Sugar Free Chinese Chicken Salad

  1. Start by prepping the veggies. Finely slice the red and green cabbage and the romaine lettuce hearts. You want them to be thin and delicate, so they soak up all the dressing goodness.
  2. Trim the ends off the scallions, then finely slice both the white and green parts. This will add a lovely sharpness to the salad.
  3. Peel and grate the carrots. If you’ve got a mini food processor, throw them in there for a quick chop.
  4. Peel the satsuma mandarins, then carefully remove the pith from the slices. This step is key to ensure that you don’t get any bitter bites in your salad.
  5. In a large bowl, combine all your prepped veggies and the shredded chicken. Toss them together to mix it up nicely.
  6. For the dressing, whisk together the mandarin juice, sesame oil, apple cider vinegar, extra virgin olive oil, and a touch of xylitol for sweetness. Add a pinch of kosher salt and a crack of black pepper for seasoning.
  7. Drizzle the dressing over your salad and give it a thorough toss, ensuring every piece is coated beautifully.
  8. Sprinkle the white and black sesame seeds over the top for that perfect finishing touch.

Cook’s Notes

One thing I’ve learned with this salad is that the fresher your ingredients, the better it will taste. If you’re making it ahead of time, keep the dressing and the salad separate until you’re ready to serve; this will keep everything crunchy and fresh. Leftovers can be stored in an airtight container in the fridge for up to two days, but trust me, it’s so delicious it might not last that long! Common mistakes include over-dressing or not balancing the flavors, so taste as you go. If you’re not a fan of xylitol, feel free to adjust the sweetness with another sugar substitute of your choice.

Make It Your Own

  • Swap the chicken for crispy tofu to make it vegetarian and just as satisfying.
  • Use napa cabbage instead of romaine for a different take on texture.
  • Add a sprinkle of roasted almonds for a nutty crunch.
  • For a spicier kick, toss in some thinly sliced jalapeños.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! This salad is a little bowl of joy that can brighten any day, and I can’t wait for you to experience it. Enjoy!

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Crockpot “Refried” Beans | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I was having one of those days where everything was just a bit off. You know, the kind where you realize the night before that you’ll have zero time to cook because every second is spoken for? Yep, that was me. Between juggling work and the kids’ activities, I needed something simple yet satisfying. Enter: Crockpot “Refried” Beans. It’s the perfect blend of effort-saving and comfort-inducing — a culinary hug when you need it most. Plus, it’s a lifesaver for those impulsive taco nights or unexpected guests. There’s something magical about the way this dish makes the whole house smell like you’ve been cooking for hours, even when you haven’t. Cozy, rich, and oh-so-easy.

Jump to Recipe

What You’ll Need

Trust me, you might already have most of these goodies chilling in your pantry. And if not, they’re probably on your next grocery list.

  • Pinto beans – the star of this show, bringing that creamy, earthy flavor we crave
  • Water – keeps things from drying out
  • Canned garlic – because chopping garlic on a busy day? No, thanks
  • Onion – for that sweet, savory backdrop
  • Cumin – a must-have for that warm, smoky depth
  • Black pepper – a touch of heat
  • Salt – brings everything together

How to Make Crockpot “Refried” Beans

  1. Start by rinsing the pinto beans in a colander. Feel each bean quickly as you do this, and pick out any that feel off or look suspiciously shriveled.
  2. Combine the beans, water, canned garlic, onion, cumin, black pepper, and salt in your trusty crockpot. Give it all a gentle stir to mingle those flavors.
  3. Watch for any beans that float to the top — these are the slackers, and we don’t need them here. Skim them off and toss ’em.
  4. Cover the crockpot and let it do its magic on HIGH for 4 hours. Switch to LOW for 2 more hours. Your kitchen will smell amazing by now — the kind of aroma that makes you want to curl up with a good book.
  5. Once the time is up, uncover and assess the liquid situation. Remove any excess, leaving just enough to mash into your perfect consistency. Aim for somewhere between soupy and stiff.
  6. Grab a potato masher and mash away! The beans should be buttery soft and mash to your desired texture without much effort.
  7. Serve them warm, maybe with a sprinkle of cheese or a dollop of sour cream if you’re feeling extra.

Cook’s Notes

Let’s chat practicalities. First, make sure to store these in air-tight containers, where they’ll keep in the fridge for up to 2 weeks. Or, portion them into ziplock bags, squeeze out the air, and pop them in the freezer for those nights you just can’t. Defrost in the fridge or microwave, and they’ll taste like you just made them.

Avoid adding acidic ingredients like tomatoes or lime juice before the beans are fully cooked, or they might stay a little too firm. And one more thing — taste as you go! The right amount of salt can vary depending on your beans and personal taste.

Make It Your Own

Here are a few ideas to switch things up and keep those taste buds entertained:

  • Swap the pinto beans for black beans for a darker, richer version.
  • Add a can of diced green chilies for a hint of heat and tang.
  • Stir in some cooked crumbled bacon for a smoky, meaty twist.
  • Top with cotija cheese and fresh cilantro to make it restaurant-fancy.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! There’s nothing better than seeing your delicious creations. Enjoy those cozy vibes, my friend. 🌮❤️

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Cauliflower, Brown Rice, and Vegetable Fried Rice | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Thursday, I found myself staring at a lonely head of cauliflower in the fridge, debating if a second night of sad salad was a culinary sin. With a craving for something warm and satisfying, I decided to whip up a Cauliflower, Brown Rice, and Vegetable Fried Rice. This dish is a lifesaver when you need a quick meal that doesn’t compromise on flavor. It’s like your favorite takeout but with a healthy twist and minimal guilt. Plus, it easily adapts to whatever veggies are hanging out in your fridge. It’s perfect for those busy weeknights when you need something fast but still want to feel like you ate a real meal.

Jump to Recipe

What You’ll Need

The beauty of this recipe is that chances are you already have most of these ingredients tucked away in your kitchen. It’s simple, straightforward, and oh-so-delicious.

  • 1 tablespoon grapeseed oil
  • 1 tablespoon coconut oil
  • 4 stalks green scallions (white and light green parts, chopped; reserve dark tops)
  • 2 cloves garlic, minced
  • 1 medium head of raw cauliflower, stem removed and florets processed into “rice”
  • 2 cups cooked brown rice
  • 1 cup cooked broccoli
  • 1 cup frozen peas
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • Toasted sesame seeds
  • Salt, to taste

How to Make Cauliflower, Brown Rice, and Vegetable Fried Rice

  1. Remove the tough stem from the cauliflower and reserve it for another use. Pulse the cauliflower florets in a food processor until they resemble rice or couscous, yielding about four cups of “cauliflower rice.”
  2. Heat 1 tablespoon each of coconut oil and grapeseed oil in a large skillet over medium heat. Add the minced garlic and chopped white and light green scallion parts. Sauté for about a minute until they’re fragrant.
  3. Add the cauliflower rice to the skillet. Stir to coat with oil, then spread it out in the pan and let it sit undisturbed for a couple of minutes. This encourages caramelization, bringing out its natural sweetness.
  4. Add the cold, cooked brown rice to the skillet along with an additional tablespoon of grapeseed oil or coconut oil. Raise the heat to medium-high. Toss everything together, spreading the mixture out over the whole pan and pressing it into the bottom. Let it sit again for about two minutes to allow the rice to toast slightly.
  5. Add the cooked broccoli and frozen peas to the pan, stirring everything to combine.
  6. Drizzle the soy sauce and sesame oil over the rice mixture. Cook for another minute, then turn off the heat. Stir in the chopped dark scallion tops.
  7. In a separate dry pan, toast some sesame seeds and sprinkle them over the fried rice along with extra raw, chopped scallion tops for an added crunch and flavor boost. Season to taste with salt and additional soy sauce if needed.

Cook’s Notes

This recipe is forgiving and flexible, perfect for those who like to improvise in the kitchen. Start by ensuring your cauliflower is well pulsed; the smaller the bits, the better they’ll absorb the flavors. Don’t rush the caramelization of the cauliflower rice—this step enhances its sweetness and adds depth to the dish.

If you’re planning to make this ahead, you can prepare the cauliflower rice and store it in an airtight container in the fridge for up to two days. The completed fried rice will keep well in the fridge for 3-4 days, making it ideal for meal prep.

Avoid over-salting. Remember that soy sauce adds its own saltiness, so it’s best to season gradually and taste as you go. If you find your fried rice is clumping together, gently break it apart with a spatula.

Make It Your Own

  • Swap the broccoli for snap peas or bell peppers for a different veggie profile.
  • Replace the brown rice with quinoa for an extra protein boost.
  • Try adding a beaten egg to the pan after the garlic for a more traditional fried rice texture.
  • Love heat? Toss in some red pepper flakes or a splash of sriracha for a fiery kick.

If you try this, I’d love to hear how it turns out—drop a comment or tag me on social media! Let’s make sure no more lonely heads of cauliflower go to waste.

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Avocado and Orange Salad With Orange-Ginger Dressing | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Imagine this: it’s midweek, and your brain is fried from a day full of emails and Zoom calls. You open the fridge, and there it is, an avocado teetering on the edge of overripeness and a couple of oranges sitting pretty but untouched. Suddenly, inspiration strikes—why not combine these beauties into a refreshing salad that screams “spring” without actually requiring a season change? This Avocado and Orange Salad, dressed with a zingy Orange-Ginger Dressing, is like a mini-vacation for your taste buds. It’s quick, colorful, and destined to make you fall in love with simple ingredients all over again. Jump to Recipe

What You’ll Need

The beauty of this ingredient list is how effortlessly it combines pantry staples with fresh produce to create something magical.

  • Avocados – Perfectly ripe.
  • Oranges – Sweet and juicy.
  • Green onions – For a hint of sharpness.
  • Orange juice – Freshly squeezed, for that extra punch.
  • Lemon (juice) – To add a bit of zing.
  • Fresh ginger paste – Trust me, it’s worth it.
  • Agave syrup – For a touch of sweetness.
  • Olive oil – Smooth and lush.
  • Salt and pepper – To taste.

How to Make Avocado and Orange Salad With Orange-Ginger Dressing

  1. Begin by slicing your avocados and oranges. Let them overlap on a platter as if they’re chatting at a party.
  2. Don’t waste that orange carcass! Squeeze its juice over your arranged slices, letting it mingle and soften the edges of the avocado.
  3. Sprinkle green onions artfully over the top, like confetti, and add a pinch of salt to awaken those flavors.
  4. Cover the platter with cling film, tucking it into the fridge, so the salad chills out while you prepare the dressing.
  5. In a blender, combine orange juice, lemon juice, fresh ginger paste, agave syrup, and olive oil. Blend until the mixture is smooth and the ginger’s aroma wafts up deliciously.
  6. Season the dressing with salt and pepper, tasting it to find your perfect balance of sweet, spicy, and tangy.
  7. Just before serving, unveil your masterpiece from the fridge and drizzle the dressing generously over the salad.

Cook’s Notes

Here’s the lowdown on making this salad work like a charm:

  • Make sure your avocados are ripe but firm enough to hold their shape when sliced.
  • If you’re making this ahead, keep the dressing separate until just before serving to prevent the avocados from getting too mushy.
  • Leftovers? Unlikely. But if you do have some, store them in an airtight container and consume within a day for best results.
  • Be cautious with the salt. Remember, you can always add more, but you can’t take it out!

Make It Your Own

This salad is versatile enough to play with, so go ahead and shake things up:

  • Swap the oranges for grapefruit slices if you’re after a slightly more tart flavor.
  • Add some toasted almonds or walnuts for a crunchy contrast.
  • For a spicy kick, sprinkle in some red pepper flakes to the dressing.
  • Try a honey drizzle in place of agave if that’s more your style.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! There’s nothing better than seeing your creations light up someone else’s table. Happy cooking!

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Bacon Wrapped Filet Mignon | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself staring blankly into the fridge, desperately seeking inspiration for dinner after a long day of wrangling emails and chasing after my two-border collie pups, who were determined to shred every toy they own. Suddenly, a craving for something luxurious yet simple struck me—Bacon Wrapped Filet Mignon. It’s one of those dishes that sounds super fancy but is surprisingly easy to pull off. The genius pairing of tender beef with smoky bacon just hits all the right notes for a cozy, indulgent meal that feels like a mini celebration. And let’s be honest, we all need more of those! Plus, you can grill these beauties in under 30 minutes—perfect for when you’re short on time but still want to impress.

Jump to Recipe

What You’ll Need

I bet you have most of these already lurking in your pantry, just waiting to transform into something spectacular. No need for a lengthy grocery list here!

  • 2 beef tenderloin steaks
  • 2 slices of smoked bacon (room temperature)
  • 4 cloves of garlic
  • Salt & pepper to taste

How to Make Bacon Wrapped Filet Mignon

  1. First things first, get those tenderloins out and place them on a large dish. Now, take a deep breath and wrap a slice of room-temperature bacon around each filet. Gently stretch the bacon if needed, and secure its ends with a toothpick. It’s like giving your steak a delicious porky hug.
  2. Next, grab the garlic cloves. Cut them in half and rub both sides of each filet with the cut ends of the garlic. Trust me, this step infuses the steaks with a subtle, aromatic punch that’s absolutely divine.
  3. Season generously with salt and pepper on both sides—don’t be shy here, this is where the flavor magic starts to happen.
  4. Pre-heat your grill to very hot. You want it sizzling like a summer sidewalk.
  5. Using tongs, place each steak on the grill. For that perfect medium-rare, cook them for 3-4 minutes, rotating the steaks halfway through 90 degrees to achieve those Instagram-worthy grill marks.
  6. Flip the steaks over and grill the other side for another 3-4 minutes. The anticipation is killing me at this point.
  7. Remove the steaks from the grill and let them rest, loosely covered, for about 5 minutes. This step is crucial for locking in those juicy flavors before you remove the toothpicks and dive in.

Cook’s Notes

Let’s talk steak secrets! Always let your steaks rest at room temperature for about 20 minutes before you start wrapping them in bacon. This helps them cook more evenly. If you like your steak a bit more well-done, simply add a minute or two to each side. Got leftovers? Wrap them up and store them in the fridge—they make a killer steak salad the next day. And remember, sharp toothpicks are your friend for bacon security!

Make It Your Own

Why stop at classic when you can have fun experimenting? Here are a few ideas to jazz up your mignon:

  • Swap the garlic rub for a herb butter spread before grilling for a luscious, buttery finish.
  • Try using prosciutto instead of bacon for a slightly sweeter, more delicate wrap.
  • Add a sprinkle of blue cheese crumbles on top right after grilling for a tangy twist.
  • Serve alongside a creamy peppercorn sauce for an extra layer of flavor.

If you try this, I’d love to hear how it turns out—drop a comment or tag me on social media! Your gourmet adventure awaits, and I can’t wait to see where it takes you! 🍽️

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Gingerbread | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those blustery autumn afternoons when the wind just howls around your windows, and all you want is something to make the house smell amazing and your soul feel cozy. I was rummaging through my pantry, craving something spicy and sweet, when I realized I had everything I needed for gingerbread. You know that feeling when you stumble upon a recipe that makes your kitchen feel like a warm hug? This gingerbread is exactly that. It’s quick enough for a weeknight treat but feels special with its aromatic spices and deep molasses goodness. Plus, the glaze? Pure magic. Once you make it, you’ll want to drizzle it over everything.

Jump to Recipe

What You’ll Need

This gingerbread recipe is so forgiving and made with ingredients you probably already have hanging out in your kitchen.

  • Molasses
  • Salt
  • Eggs
  • Salad oil
  • Sugar
  • Soda
  • Water
  • Flour
  • Ginger
  • Cinnamon

How to Make Gingerbread

  1. In a large bowl, mix together the molasses, salad oil, sugar, ginger, cinnamon, and salt until the sugar dissolves and everything smells like holiday cheer.
  2. Add the eggs and beat the mixture until it becomes smooth and glossy.
  3. Dissolve the soda in 1/8 cup of boiling water, then stir it into the molasses mixture. You’ll see the batter start to bubble a little.
  4. Gradually add in the flour, alternating with the remaining water, stirring gently until the batter is smooth. It will be pretty thin, almost like pancake batter, but trust the process!
  5. Pour the batter into a greased 9″x13″ pan and bake at 350 degrees until the top is firm and a toothpick comes out clean. The edges will pull away slightly from the sides of the pan.
  6. While the gingerbread bakes, make the glaze: melt the butter, then stir in the milk and brown sugar. Bring to a boil and let it bubble away for about 4 minutes, stirring occasionally. It’ll thicken a bit as it cools.
  7. Once the gingerbread is done, let it cool slightly before drizzling the glaze over the top. Serve warm or wait until it’s cold—your call!

Cook’s Notes

This gingerbread can be stored covered at room temperature for up to 3 days, though it’s usually gone by day two in my house! If you want to make it ahead, it freezes beautifully. Just wrap it tightly in plastic wrap, and when you’re ready to enjoy, let it thaw at room temperature.

Watch out for overbaking. Because the batter is thin, it might cook faster than you think, especially if your oven runs hot. Check it a bit earlier than you’d expect.

  • For extra flavor depth, consider adding a pinch of nutmeg or cloves along with the ginger and cinnamon.
  • If you want to make the glaze ahead of time, you can reheat it gently before drizzling over the gingerbread.

Make It Your Own

  • Swap the salad oil with melted butter for a richer flavor.
  • Replace half of the flour with whole wheat flour for a heartier texture.
  • Add a handful of chopped walnuts or pecans for a nutty crunch.
  • Add a teaspoon of vanilla extract to the glaze for a hint of vanilla sweetness.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! I promise this gingerbread will make your kitchen feel like the coziest place on earth.

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Gingerbread | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those unexpectedly chilly evenings when I found myself craving warmth, not just from the heater but from something I could savor. The kind of evening where you want to wrap yourself in a cozy sweater and let your kitchen fill with the scent of baking spices. That’s when gingerbread came to mind — the kind that’s rich with molasses and spices, yet so simple to whip up that you almost wonder if you missed a step. This recipe is one of those gems; it’s quick but doesn’t skimp on flavor, comforting with just the right amount of sweetness, and impressive enough if you decide last-minute to invite a friend over for tea. Trust me, you won’t regret letting this gingerbread become part of your chilly evening rituals.

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What You’ll Need

Gingerbread is all about those warm, inviting flavors that make your house smell like a dream. Chances are, you’ll already have most of these ingredients tucked away in your pantry:

  • Molasses
  • Salt
  • Eggs
  • Salad oil (use what you have — canola or vegetable oil works great)
  • Sugar
  • Baking soda
  • Boiling water
  • Flour
  • Ground ginger
  • Cinnamon

How to Make Gingerbread

  1. Start by mixing the molasses, salad oil, sugar, ground ginger, cinnamon, and a pinch of salt in a large bowl. Stir them together until the mixture looks smooth and the spices are beautifully fragrant.
  2. Add the eggs into the mix and beat them well. You want the batter to be uniform and glossy.
  3. Dissolve the baking soda in 1/8 cup of boiling water. This step is crucial as it activates the soda, giving your gingerbread the rise it needs. Stir this into your batter.
  4. Gradually add the flour and the rest of the water into the mixture. The batter will be thin, but that’s exactly what you’re aiming for.
  5. Pour the batter into a 9″x13″ pan, spreading it evenly. Bake in a preheated oven at 350°F until the top is done and lightly springy to the touch — your kitchen will smell divine!
  6. If you’re feeling extra indulgent, make the glaze: combine a stick of butter, 1/4 cup milk, and 1 cup brown sugar in a saucepan. Bring the mixture to a boil and let it bubble away for about 4 minutes. Drizzle this heavenly glaze over your gingerbread once it’s out of the oven.

Cook’s Notes

Here’s the thing about gingerbread: it’s forgiving. If you find yourself without ground ginger, a bit of allspice or nutmeg can pinch-hit in a hurry. Store any leftovers tightly wrapped in foil, and they’ll keep well at room temperature for a few days — if they last that long. To really appreciate its flavor, serve it either hot or cold; each temperature brings out different notes in the spices and molasses.

If you’re planning ahead, the gingerbread can be made a day in advance. Just keep it covered and apply the glaze right before serving to maintain that perfect texture.

Make It Your Own

  • Switch up the spices: Add a bit of ground cloves or nutmeg for an extra spice twist.
  • Nutty addition: Stir in a handful of chopped walnuts or pecans for some delightful crunch.
  • Fruity flair: Toss in a handful of raisins or chopped dried apricot before baking for a fruity surprise.
  • Lemon zest: For a citrusy zing, add the zest of a lemon to the batter before baking.

If you try this gingerbread, I’d truly love to know how it turns out — drop a comment or tag me in a post! Your kitchen will thank you for the delightful aroma, and your taste buds will be doing a happy dance. Happy baking!

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Roasted Brussels Sprouts With Red Onions and Pancetta | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those Thursday evenings when the world felt like it was spinning a bit faster than usual. I had finally wrangled the kids to bed, and there I was staring at a fridge that seemed emptier by the minute. But from somewhere in the depths of that fridge, a bag of Brussels sprouts peeked back at me. Paired with some pancetta I had tucked away (a gift from my last “I’m going to learn charcuterie” phase), I realized a deliciously satisfying dinner was just a roast away. These Roasted Brussels Sprouts with Red Onions and Pancetta are the perfect way to coax out the caramelized sweetness of Brussels sprouts, make your kitchen smell heavenly, and use up those random pantry ingredients. Honestly, it’s a little bit of magic in under an hour.

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What You’ll Need

This dish is as much about what’s not in it as what is. Simple, fresh ingredients that you probably have hiding in your kitchen already.

  • 1 lb of **Brussels sprouts**, halved
  • 3-5 cloves of **garlic**, pressed
  • 1/4 cup and 2 tablespoons of **olive oil**, divided
  • 1 slice of **bread**
  • 1/2 cup of **red onions**, sliced
  • 1/4 cup of **pancetta**, diced
  • Salt and pepper to taste

How to Make Roasted Brussels Sprouts With Red Onions and Pancetta

  1. Preheat your oven to 350°F (175°C). While it warms up, grab a large plastic zippered bag. Toss in the halved Brussels sprouts, 3 cloves of pressed garlic, and 2 tablespoons of olive oil. Give it a good shake until everything’s nicely coated.
  2. Spread the Brussels sprouts out in an ovenproof dish. Pop it in the oven and roast for about 40 minutes. They should come out tender with a golden brown hue and a heavenly aroma.
  3. Meanwhile, take a pan and heat up 1/4 cup of olive oil over medium heat. Once it’s warm, fry the slice of bread until it’s golden on both sides. Trust me, this will be our crispy topping magic in just a bit.
  4. Set that bread aside. In the still-warm pan, add the sliced red onions. Give them a quick sauté for about 3 minutes until they slightly soften but still have a bite. You’re aiming for them to be fragrant but not mushy.
  5. Toss in the diced pancetta with the onions and let them mingle for another minute. The pancetta should release its flavors but not get overly crispy.
  6. When the Brussels sprouts have roasted to perfection, add them to the pan. Heat everything together for about 3 minutes, stirring gently so the flavors blend without turning into a mushy mess.
  7. In a food processor, blitz the fried bread with 1-2 cloves of garlic until you have a coarse crumb. Sprinkle this over your Brussels sprouts and finish with a final drizzle of olive oil for good measure.

Cook’s Notes

Roasting Brussels sprouts is all about the timing. Make sure they’re cut evenly so they cook at the same rate. You want them tender but not mushy, with just enough caramelization to bring out their natural sweetness. This dish is fantastic fresh out of the oven, but if you have leftovers (and that’s a big if), they keep well in the fridge for about two days. Just reheat them gently so you don’t lose that delightful texture. And if you’re a planner, you can prep the Brussels sprouts and onions in advance—store them separately and combine everything just before serving for peak freshness.

Make It Your Own

  • Substitute the pancetta with **crispy tofu** for a vegetarian version that’s just as satisfying.
  • Swap the red onions for **shallots** if you want a milder, slightly sweeter flavor.
  • Add a handful of **parmesan cheese** just before serving for a cheesy twist.
  • Mix in some **dried cranberries** after roasting for a pop of sweetness that pairs wonderfully with the savory elements.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Nothing makes me happier than seeing your versions of these dishes come to life. Till next time, happy cooking!

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Fresh Peach With Goat Cheese Side Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those sticky summer afternoons, the kind where even the shade feels warm and inviting. I had a couple of peaches lounging on the counter, looking like they might start a protest if not eaten soon. That’s when inspiration struck! I wanted something refreshing but also satisfying, and that’s how this Fresh Peach With Goat Cheese Side Salad came to life. It’s such a delightful surprise: juicy peaches balanced by creamy goat cheese, accented with fragrant basil and a hint of honey sweetness. Plus, it only takes a few minutes to whip up, making it perfect for a spontaneous lunch or a quick dinner side.

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What You’ll Need

I bet you have most of these hanging around your kitchen. Here’s what you need for this bite of sunshine:

  • 4 ripe peaches – the juicier, the better
  • 1 tablespoon of honey – for that sweet, sticky goodness
  • Pinch of salt – to make all the flavors sing
  • 1/2 cup of crumbled goat cheese – creamy and tangy
  • A handful of fresh basil leaves – torn for maximum aroma

How to Make Fresh Peach With Goat Cheese Side Salad

  1. Halve and pit the peaches, then slice them into wedges. Place these sun-drenched beauties into a large mixing bowl.
  2. Drizzle the honey over the peach slices. Use your hands to gently toss them until they’re evenly coated. Feel free to sneak a taste here; it’s irresistible!
  3. Sprinkle a pinch of salt over the honeyed peaches. This simple move really brightens up the flavors, trust me.
  4. Now for the aromatic part: gently fold in the torn basil leaves. The smell is going to be like a mini vacation.
  5. Finally, crumble the goat cheese over the top and give it one last gentle toss. The cheese should cling lovingly to the peaches.

Cook’s Notes

Here’s a little secret: no need to be too precise with this salad. It’s all about the balance of sweet and tangy meeting fresh and creamy. If you don’t have ripe peaches, you might need a bit more honey to bring out their sweetness. This salad doesn’t keep well, so aim to enjoy it right away. But if you have leftovers, they’ll still be tasty for a day if stored in the fridge — just expect the basil to do a little wilting dance.

Make It Your Own

Looking to customize this salad? Here are some fun tweaks:

  • Swap the peaches for nectarines or even grilled apricots for a smoky twist.
  • Try using a soft blue cheese instead of goat cheese if you’re feeling adventurous.
  • For a nutty crunch, add a handful of toasted pistachios or sliced almonds.
  • If basil isn’t your thing, mint leaves could bring a refreshing coolness instead.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! I hope this salad brings a burst of sunshine to your table as it did mine. Enjoy every juicy, creamy bite!

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