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Minted Pea & Spinach Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Minted Pea & Spinach Soup

Intro

There’s something magical about the first chill of autumn, when leaves begin to fall and the air turns crisp. It’s the perfect time to cozy up with a comforting bowl of soup. This Minted Pea & Spinach Soup has been a staple in my family for generations. I remember my grandmother making it every Sunday. The aroma of fresh mint mingling with the earthy scent of peas and spinach would fill the house, drawing everyone to the kitchen. I hope this recipe brings the same warmth and comfort to your home as it has to mine.

Why You’ll Love It

This soup is not only delicious but also incredibly nourishing. It’s packed with vitamins and minerals from the peas and spinach, while the mint adds a refreshing twist that brightens the entire dish. The creamy texture makes it feel decadent, yet it’s surprisingly light and healthy. Whether you’re serving it as a starter or a main dish, this soup is sure to impress and satisfy.

Ingredients

  • 1 cup chicken stock
  • 1/2 cup cream
  • 1 teaspoon canned dried mint
  • 1/2 cup milk
  • 2 cups frozen peas
  • 2 cups diced potatoes
  • Salt & pepper to taste
  • 2 cups fresh spinach
  • 1 teaspoon sugar
  • 1/2 cup water
  • 1/4 cup yoghurt

Instructions

  1. Place the diced potatoes in a medium-sized pot with a little bit of water and some salt & pepper. Cover with a lid and cook for 20 minutes until the potatoes are almost soft.
  2. Add the frozen peas to the pot and cook for an additional 5 minutes until the potatoes are soft and fully cooked through.
  3. Stir in the fresh spinach and cook for another 3-5 minutes, until the spinach is wilted.
  4. Remove the pot from the heat and let it cool for a few minutes. Then, blend the mixture to a puree using an immersion blender.
  5. Return the pot to the stovetop and add the cream, milk, water, and chicken stock. Reheat the soup for a few minutes until it is piping hot.
  6. Stir in the yoghurt, mint, sugar, and salt & pepper to taste. Mix well.
  7. Serve immediately, garnished with crispy croutons or bacon bits. For a unique touch, fry up some cheesegrillers in thin slices with a bit of sweet chili sauce and use them as a topper.

Tips

For the best results, use fresh ingredients whenever possible. Fresh spinach and mint will elevate the flavors to new heights. If you’re short on time, you can prepare the soup ahead and reheat it just before serving. The flavors will meld together beautifully, making it even more delicious the next day.

Variations & Substitutions

If you’re vegetarian, simply substitute the chicken stock with vegetable stock. You can also add other green vegetables like kale or broccoli for added nutrition. For a dairy-free version, replace the cream and milk with coconut milk; it will add a delightful, subtle sweetness to the soup.

Storage

This soup can be stored in an airtight container in the refrigerator for up to three days. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. It will keep in the freezer for up to three months. When ready to eat, thaw the soup in the refrigerator overnight and reheat on the stovetop.

FAQ

Can I use fresh peas instead of frozen?

Absolutely! Fresh peas will work perfectly in this recipe. Just make sure to adjust the cooking time slightly, as fresh peas may cook faster than frozen ones.

What can I use instead of an immersion blender?

If you don’t have an immersion blender, you can use a regular blender. Just be sure to blend the soup in batches and allow it to cool slightly before blending to avoid any hot liquid splashes.

Is it possible to make this soup spicier?

Definitely! If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or a few dashes of hot sauce to the soup. Adjust the amount to suit your taste preferences.

Nutrition

This soup is rich in vitamins A, C, and K, thanks to the spinach and peas. It’s also a good source of dietary fiber and protein. The addition of yoghurt and cream provides calcium and healthy fats, making it a well-balanced meal option.

Conclusion

The Minted Pea & Spinach Soup is a delightful blend of flavors that is sure to become a favorite in your household. Its simple yet elegant composition makes it suitable for both everyday meals and special occasions. I hope you enjoy making and savoring this recipe as much as I do. Remember, the best meals are made with love, so pour your heart into it and make it your own!

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Moroccan Carrot Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Moroccan Carrot Soup

Intro

There’s something magical about the aroma of spices wafting through the house, evoking memories of family gatherings and warmth. One of my fondest memories is of my grandmother, bustling about her kitchen, preparing her famous Moroccan Carrot Soup. This was a staple at our family dinners, and I remember sitting at the kitchen table, eagerly awaiting my bowl. The vibrant color, the creamy texture, and the perfect blend of spices made it irresistible. Today, I’m excited to share this cherished recipe with you, hoping it brings as much warmth and joy to your home as it does to mine.

Why You’ll Love It

This Moroccan Carrot Soup is a delightful blend of flavors and textures that will captivate your senses. It’s both vibrant and comforting, making it perfect for any season. The sweetness of the carrots is beautifully balanced by the aromatic spices, creating a harmony that is both exotic and familiar. Whether you’re serving it as a starter or enjoying it as a light meal, this soup is sure to become a favorite in your household.

Ingredients

  • 2 tablespoons butter
  • 1 yellow onion, chopped
  • 6 large carrots, peeled and sliced
  • 4 cups low sodium chicken stock
  • 1 teaspoon cumin seeds
  • 1 tablespoon honey
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon allspice
  • Salt and pepper, to taste
  • Sour plain yogurt, for serving

Instructions

  1. Melt butter in a large saucepan over medium-high heat.
  2. Add onion and sauté for 2 minutes until translucent.
  3. Mix in carrots and chicken stock. Bring to a boil.
  4. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
  5. Meanwhile, stir cumin seeds in a small skillet over medium-high heat until fragrant, about 4-5 minutes. Finely grind in a spice mill.
  6. Remove soup from heat. Puree in batches in a blender until smooth.
  7. Return the soup to the saucepan. Whisk in honey, lemon juice, and allspice.
  8. Season with salt and pepper to taste.
  9. Ladle soup into bowls. Sprinkle with toasted cumin or mix cumin with sour cream and dollop on top. Serve and enjoy!

Tips

To ensure your soup is as smooth as possible, take your time to puree it thoroughly. If you prefer a slightly chunky texture, you can blend only half of the soup and mix it with the unblended portion. For an extra kick, consider adding a pinch of cayenne pepper when seasoning with salt and pepper.

Variations & Substitutions

If you’re looking to make this recipe vegetarian, simply substitute the chicken stock with vegetable broth. For a vegan option, replace the butter with olive oil and omit the yogurt topping. You can also experiment with different spices like ginger or coriander to give the soup a unique twist.

Storage

This Moroccan Carrot Soup stores well and can be refrigerated in an airtight container for up to four days. For longer storage, consider freezing it in individual portions for up to three months. Simply thaw overnight in the fridge and reheat on the stove before serving.

FAQ

Can I use pre-ground cumin instead of cumin seeds?

Yes, you can use pre-ground cumin if that’s what you have on hand. However, toasting and grinding whole cumin seeds will provide a fresher, more robust flavor that enhances the soup’s aromatic qualities.

Is this soup suitable for freezing?

Absolutely! This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. When you’re ready to enjoy it, thaw in the refrigerator and reheat on the stove until warmed through.

Can I add other vegetables to the soup?

Feel free to add other vegetables like sweet potatoes or parsnips for added depth and nutrition. Just ensure that they are cooked until tender before blending.

Conclusion

There’s nothing quite like a bowl of Moroccan Carrot Soup to bring comfort and a touch of exotic flavor to your table. Whether you’re reminiscing about family meals or creating new memories with loved ones, this soup is sure to become a beloved recipe in your collection. I hope you enjoy making it as much as I do, and that it fills your home with warmth and happiness.

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Baked Scallops With Parma Ham | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Baked Scallops With Parma Ham

Intro

There’s a certain kind of magic that happens when you combine the delicate sweetness of scallops with the rich, savory notes of Parma ham. This recipe for Baked Scallops with Parma Ham transports me back to my childhood, when my family would gather around the table for Sunday dinners. My grandmother, an enthusiastic cook with a love for simple yet elegant dishes, would often prepare this delightful starter. The aroma of garlic and parsley mingling with the salty scent of the sea would fill the kitchen, creating an atmosphere of warmth and togetherness. Today, I’m excited to share that same sense of comfort and joy with you through this recipe.

Why You’ll Love It

This dish is a celebration of flavors and textures that complement each other beautifully. The tender, juicy scallops provide a perfect canvas for the crispy, savory topping made from Parma ham and breadcrumbs. With just a handful of ingredients, this recipe is not only delicious but also incredibly easy to prepare. Whether you’re hosting a dinner party or simply want to treat yourself, these baked scallops are sure to impress. Plus, they’re ready in under 30 minutes, making them an excellent choice for both special occasions and weeknight dinners.

Ingredients

  • Fresh big scallops
  • Parma ham
  • 1 garlic clove
  • Dried breadcrumbs
  • Parsley
  • Olive oil
  • Bell pepper

Instructions

  1. Preheat your oven to 410°F (210°C / T 7).
  2. In a food processor, mix together the breadcrumbs, Parma ham, garlic, parsley, and 1 teaspoon of olive oil until you have a coarse, crumbly mixture.
  3. Fold a piece of kitchen paper, pour 1 teaspoon of olive oil on it, and use it to grease an oven rack.
  4. Place the scallops on the greased rack and top each one with a generous spoonful of the Parma ham mixture.
  5. Drizzle a dash of olive oil on top of each scallop.
  6. Bake in the preheated oven for about 8 minutes, or until the topping is crispy and golden brown.
  7. Serve immediately as a starter, accompanied by a few leaves of lamb’s lettuce or rocket if desired.

Tips

For the best results, use fresh scallops rather than frozen ones. Fresh scallops have a sweeter, more delicate flavor that pairs perfectly with the robust Parma ham. If you’re using frozen scallops, be sure to thaw them completely and pat them dry before cooking to prevent excess moisture from affecting the dish.

To achieve an even crispier topping, consider lightly toasting the breadcrumbs in a dry pan before adding them to the food processor. This step is optional but can add a lovely depth of flavor.

Variations & Substitutions

If you’re looking to mix things up, there are plenty of variations you can try with this recipe. Consider adding a pinch of red pepper flakes to the breadcrumb mixture for a hint of heat. Alternatively, swap the parsley for fresh basil or chives for a different herbal note.

For those who prefer a non-pork option, substitute the Parma ham with turkey bacon or prosciutto. Each will offer a slightly different flavor profile while maintaining the dish’s savory richness.

Storage

While these scallops are best enjoyed fresh, you can store any leftovers in an airtight container in the refrigerator for up to two days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5 minutes, or until warmed through. Avoid using the microwave, as it can make the scallops rubbery.

FAQ

Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops, but be sure to thaw them completely and pat them dry before cooking. This step ensures that the scallops don’t release too much moisture during baking, which can affect the texture.

What can I serve with baked scallops?

Baked scallops make an excellent starter served with a simple salad of lamb’s lettuce or rocket. For a more substantial meal, consider pairing them with a side of creamy risotto or garlic butter pasta.

How do I know when the scallops are cooked?

The scallops are done when they’re opaque and slightly firm to the touch. Be careful not to overcook them, as they can become tough and chewy. The baking time in this recipe is just right for achieving perfectly cooked scallops.

Nutrition

While I don’t have the exact nutritional breakdown, this dish is generally low in carbohydrates and high in protein, making it a great option for those following a low-carb or keto-friendly diet. The combination of olive oil and seafood provides healthy fats, while the parsley adds a touch of freshness and vitamins.

Conclusion

Baked Scallops with Parma Ham is a dish that’s as delightful to the palate as it is to the soul. With its roots in family tradition and its simplicity in preparation, it’s a recipe that invites you to savor every moment, from the aromatic anticipation in the kitchen to the first delicious bite. Whether you’re creating new memories or reliving cherished ones, I hope this recipe brings a touch of warmth and elegance to your table. Happy cooking!

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Carrot and Coriander Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Carrot and Coriander Soup

Intro

There’s something undeniably comforting about a warm bowl of soup that not only satiates hunger but also soothes the soul. Growing up, I remember visiting my grandmother’s house on crisp autumn afternoons, where the inviting aroma of her signature carrot and coriander soup would welcome us at the door. It was more than just a meal; it was a hug in a bowl, filled with love and warmth that transcended generations. Today, I want to share this beloved recipe with you, so you can bring a bit of that warmth into your home too.

Why You’ll Love It

This carrot and coriander soup is not just a simple recipe; it’s an experience. Here’s why you’ll adore it:

  • Flavor-packed: The natural sweetness of carrots combines beautifully with the citrusy hint of orange juice and the earthy warmth of coriander.
  • Healthy: Packed with vitamins and antioxidants, this soup is as nourishing as it is delicious.
  • Easy to make: With just a handful of ingredients and simple steps, you’ll have a stunning soup on your table in no time.
  • Versatile: Perfect as a starter, side, or even as a light main dish.

Ingredients

  • 6 large carrots, peeled and roughly chopped
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon ground coriander
  • 1/2 cup fresh orange juice
  • 4 cups water
  • Salt, to taste
  • Pepper, to taste
  • Fresh coriander, for garnish

Instructions

  1. In a deep pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they are soft and translucent.
  2. Stir in the carrots, allowing them to cook and soften slightly, about 5 minutes.
  3. Add the water, salt, and pepper. Cover the pot and let it simmer until the carrots are fully cooked and tender, about 20-25 minutes.
  4. Stir in the orange juice and ground coriander, letting it cook for an additional 2 minutes to blend the flavors.
  5. Carefully puree the soup in a blender until smooth and creamy. Adjust seasoning if necessary.
  6. Garnish with fresh coriander and serve the soup hot.

Tips

  • For an extra creamy texture, add a splash of coconut milk or cream before blending.
  • Use fresh coriander for garnish to add a pop of color and fresh flavor.
  • Always be cautious when blending hot liquids; allow the soup to cool slightly before blending, and do it in batches if necessary.

Variations & Substitutions

  • Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce for a spicy version.
  • Herbal Twist: Try adding thyme or rosemary for an herbal aroma.
  • Low-Carb Option: Substitute half of the carrots with cauliflower for a lower-carb alternative.

Storage

This soup stores wonderfully, making it a great make-ahead option. Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days. For longer storage, freeze the soup for up to 3 months. When ready to enjoy, simply thaw and reheat gently on the stove.

FAQ

Can I use vegetable broth instead of water?

Absolutely! Using vegetable broth will add more depth of flavor to the soup. Just be mindful of the salt content, as broth can be saltier than water.

Is this soup vegan?

Yes, this carrot and coriander soup is naturally vegan as long as you use olive oil for sautéing the onions. It’s a delightful plant-based option that everyone can enjoy.

How can I thicken the soup if needed?

If you prefer a thicker consistency, you can add a small potato when cooking the carrots. The potato will blend into the soup, adding body and creaminess without altering the flavor.

Nutrition

This wholesome soup is low in calories and high in nutrients. Carrots are an excellent source of beta-carotene, fiber, vitamin K1, and antioxidants. The addition of orange juice provides a boost of vitamin C. Overall, it’s a heartwarming dish that’s both nutritious and delightful.

Conclusion

Carrot and coriander soup is a classic recipe that brings warmth and joy to any table. Whether you’re looking to recreate a nostalgic family recipe or simply want to enjoy a healthy, delicious meal, this soup is sure to become a favorite in your household. Gather your ingredients, follow the simple steps, and indulge in the comforting flavors of this delightful soup. Bon appétit!

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Warm Goat Cheese Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Warm Goat Cheese Salad

Intro

There’s something inherently comforting about a warm goat cheese salad. The combination of creamy cheese, crunchy walnuts, and fresh greens creates a delightful medley of textures and flavors. This recipe, which I first encountered during a summer trip to the French countryside, brings back fond memories of leisurely lunches in sunlit gardens. One particular afternoon, after a long bike ride through picturesque villages, we stumbled upon a charming little bistro. There, I savored my first taste of a warm goat cheese salad, and it was love at first bite. Now, I’m thrilled to share this cherished recipe with you, so you can create your own unforgettable culinary moments.

Why You’ll Love It

This warm goat cheese salad is a perfect blend of flavors and textures, making it a standout dish for any occasion. Here’s why you’ll adore it:

  • Quick and Easy: Ready in just 20 minutes, it’s perfect for a speedy lunch or an elegant starter.
  • Healthy and Nutritious: Packed with wholesome ingredients like fresh greens, walnuts, and goat cheese, it’s a nutritious choice.
  • Versatile: Ideal for a light lunch, dinner starter, or even a sophisticated side dish.
  • Impressive Presentation: With its vibrant colors and artful arrangement, this salad is as beautiful as it is delicious.

Ingredients

  • Some bread crumbs
  • Fresh rounds of goat cheese
  • Grapes
  • Lemon juice
  • Olive oil
  • Pepper
  • Salad greens
  • Salt and pepper
  • Shallot
  • Walnut oil
  • Walnuts

Instructions

  1. Whisk together 3 tablespoons of walnut oil with lemon juice, minced shallot, salt, and pepper to make a vinaigrette.
  2. Coat each goat cheese round with walnut oil and then the bread crumbs, patting the crumbs to adhere.
  3. Combine the greens and the walnuts in a large bowl. Add in enough of the vinaigrette and toss well. Adjust the seasoning and divide among two serving plates.
  4. Heat a nonstick skillet over medium heat. Add in olive oil. When the oil is hot, add the goat cheese rounds.
  5. Cook until nicely browned, about 30 seconds. Turn and cook the other side. Do not allow it to burn or melt.
  6. Transfer the goat cheese to the plates, placing 2 or 3 atop each salad.
  7. Sprinkle the cheese with freshly ground pepper and garnish with grape wedges.

Tips

To ensure your salad turns out perfectly every time, consider these helpful tips:

  • Chill the Cheese: Keep the goat cheese rounds in the fridge until just before coating and cooking to help them hold their shape.
  • Use Fresh Ingredients: Fresh salad greens and grapes will enhance the taste and texture of the salad.
  • Adjust the Vinaigrette: Taste the vinaigrette and adjust the seasoning to suit your preference.

Variations & Substitutions

Feel free to customize the salad to your liking with these variations and substitutions:

  • Nuts: Swap walnuts for pecans or almonds for a different nutty flavor.
  • Cheese: Substitute the goat cheese with feta or blue cheese for a different taste profile.
  • Fruits: Add sliced apples or pears for additional sweetness and crunch.
  • Greens: Use arugula or spinach in place of mixed salad greens for a peppery or earthy flavor.

Storage

This salad is best enjoyed fresh, but if you have leftovers, store the components separately in airtight containers:

  • Greens and Walnuts: Store in the refrigerator for up to 2 days.
  • Goat Cheese: Can be stored in an airtight container in the fridge for up to 5 days.
  • Vinaigrette: Keep refrigerated and use within a week.

FAQ

Can I make this salad vegan?

Absolutely! You can replace the goat cheese with a vegan cheese alternative and use a vegan-friendly bread crumb option.

How can I make the salad more filling?

Consider adding grilled chicken or chickpeas to increase the protein content and make it more satiating.

Nutrition

This warm goat cheese salad is not only delicious but also nutritious, offering a good balance of healthy fats, protein, and vitamins. While exact nutritional values can vary, a typical serving provides:

  • Calories: Approximately 400 per serving
  • Protein: 12g
  • Fat: 30g (with healthy fats from olive and walnut oil)
  • Carbohydrates: 20g

Conclusion

Whether you’re seeking a quick lunch option or an elegant starter for a dinner party, this warm goat cheese salad is sure to impress. Its delightful combination of flavors and textures will surely become a favorite in your recipe repertoire. So, gather your ingredients and enjoy the comforting taste of a warm goat cheese salad, perhaps while dreaming of sunny afternoons in the French countryside.

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