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Category: Winter Recipes

Ham and Red Bean Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Hearty Ham and Red Bean Soup

Intro

There’s something deeply comforting about a pot of soup simmering on the stove, the aroma wafting through the house, promising warmth and nourishment. This Ham and Red Bean Soup is a recipe passed down through my family, a staple during cool autumn evenings. I remember my grandmother making it on Sundays, her kitchen filled with laughter and warmth. We’d gather around the table, bowls in hand, steaming with this savory delight. This soup is more than just a meal; it’s a memory, a legacy of love and togetherness.

Why You’ll Love It

This Ham and Red Bean Soup is a classic comfort dish that’s both hearty and flavorful. Here’s why you’ll fall in love with it:

  • Rich Flavor: The combination of smoked ham, aromatic spices, and tender beans creates a symphony of flavors that’s both warming and satisfying.
  • Nutritious: Packed with protein and fiber, this soup is not only delicious but also nutritious.
  • Easy to Make: With a bit of chopping and stirring, you can have this delightful soup simmering on your stove with minimal effort.
  • Perfect for Leftovers: This soup tastes even better the next day, making it a great make-ahead meal.

Ingredients

  • Green leeks, tops reserved
  • Thyme sprigs
  • 1 Bay leaf
  • 1 teaspoon Coriander seeds
  • 1 teaspoon Black peppercorns
  • 1 teaspoon Cumin seeds
  • 2 tablespoons Olive oil
  • 2 Diced carrots
  • 2 Diced celery stalks
  • 4 cloves Garlic, minced
  • 2 tablespoons Tomato paste
  • 2 cups Red beans, soaked overnight
  • 1 Cooked diced smoked ham bone
  • 3 cups Cooked diced ham
  • 1 teaspoon Ground chipotle chile powder
  • Salt and pepper to taste
  • Water, enough to cover

Instructions

  1. Take the thyme sprigs and bay leaf, and wrap the reserved green leek top around them. Tie with butchers twine to secure.
  2. Place the coriander seeds, peppercorns, and cumin seeds in the middle of a coffee filter or small piece of cheesecloth, and tie into a bundle using butchers twine. Set aside.
  3. Heat the olive oil in a large stockpot over medium heat. Add leeks, carrots, and celery. Saute for 5 minutes or until softened.
  4. Add garlic and saute for another minute.
  5. Add tomato paste and saute for another minute.
  6. Add the beans, ham bone, the herb bundle and the spice bundle, and enough water to cover. Bring to a boil and reduce to a simmer, partially covering. Allow to simmer for 1 hour.
  7. Add the diced ham and chipotle chile powder and stir in. Allow to simmer until beans are soft and are just beginning to break open, another 1 1/2 to 2 hours.
  8. Adjust seasoning to taste. Remove ham bone and pull any remaining ham from the bone and return to pot. Remove herb bundle and spice bundle, and serve.

Tips

  • Soak the Beans: Make sure to soak the red beans overnight. This helps to speed up the cooking process and ensures they become tender.
  • Spice it Up: If you like your soup with a bit more kick, feel free to add more chipotle chile powder.
  • Use Fresh Ingredients: Fresh spices and herbs make a big difference in flavor. Try to use fresh thyme, leeks, and garlic for the best results.

Variations & Substitutions

  • Vegetarian Option: Omit the ham and use vegetable broth instead of water for a delicious vegetarian bean soup.
  • Alternate Beans: If you don’t have red beans, you can substitute with kidney beans or pinto beans.
  • Spice Blend: Experiment with different spice blends or add a bit of smoked paprika for a different depth of flavor.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. This soup also freezes well; just allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.

FAQ

Can I use canned beans instead of dried beans?

Yes, you can use canned beans. If you do, skip the soaking step and reduce the simmering time, as canned beans are already cooked.

What if I don’t have a ham bone?

No worries! You can still make the soup without a ham bone. The smoked diced ham will provide plenty of flavor on its own.

How can I make the soup thicker?

If you prefer a thicker consistency, you can blend a portion of the soup and return it to the pot, or you can let it simmer uncovered for a while longer to reduce the liquid.

Nutrition

This soup is a wholesome meal, rich in protein from the ham and beans, and full of fiber. It’s a perfect choice for a filling lunch or dinner that doesn’t compromise on flavor or nutrition.

Conclusion

This Ham and Red Bean Soup is more than a simple dish; it’s a comforting, hearty meal that brings family and friends together. Whether you’re enjoying it as a cozy dinner or sharing it with loved ones, this soup is sure to warm both the body and the soul. I hope you find as much joy in making and sharing this soup as I have over the years. Enjoy!

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Kale and Chickpea Soup with Lemon | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Kale and Chickpea Soup with Lemon

There’s something magical about a pot of soup simmering on the stove, its aroma enveloping the kitchen like a warm hug. My love affair with soups began on a chilly autumn afternoon at my grandmother’s house. I remember her kitchen, a small, cozy space filled with love and laughter, where she would prepare the most comforting soups. Her kale and chickpea soup was a family favorite, and I’ve carried on the tradition, adding my own twist with fresh lemon juice to brighten the flavors. This recipe is my homage to her, combining the wholesome goodness of chickpeas and kale with the zesty freshness of lemon. It’s a simple pleasure, perfect for warming your soul on a cold day.

Why You’ll Love It

This Kale and Chickpea Soup with Lemon is a delightful blend of flavors and textures. It’s hearty and satisfying, yet light enough for a quick lunch or a cozy dinner. The combination of tender kale, protein-rich chickpeas, and fragrant rosemary, all enhanced by the tangy lemon juice, makes for a truly memorable dish. It’s not just nutritious; it’s a bowl of comfort and a celebration of wholesome ingredients. Plus, it’s easy to make, with simple steps and minimal prep work. Whether you’re a seasoned cook or a kitchen novice, you’ll find joy in creating and savoring this delicious soup.

Ingredients

  • 2 banana shallots, finely diced
  • 1 bay leaf
  • 1 can of chickpeas, drained and rinsed
  • 2 stalks of celery, diced
  • 1/2 teaspoon chili flakes
  • Crusty bread, for serving
  • 1 garlic clove, crushed
  • Juice of 1 lemon
  • 200g kale, chopped
  • 1 lemon, sliced for garnish
  • 2 tablespoons olive oil
  • Parmesan cheese, for serving
  • 1 teaspoon rosemary leaves, finely chopped
  • Salt, to taste
  • 1 liter of vegetable or chicken stock

Instructions

  1. Set a dutch oven or large saucepan over medium heat and pour in the olive oil.
  2. Finely dice the shallots and add to the pan, stirring to coat with the oil.
  3. Make 4 or 5 long horizontal slices in the celery stalk and dice. Add this to the pan and stir.
  4. Finely chop the rosemary leaves and stir into the pan together with the bay leaf and the chili flakes.
  5. Peel the garlic clove and, using the flat of your knife and the heel of your hand, crush so that it is still whole and add to the pan.
  6. Add the chickpeas and the kale, and stir.
  7. Pour in the hot stock, let it come to a boil, and then turn down the heat. Let it simmer for 20 minutes until the kale is tender.
  8. Squeeze in the juice of half a lemon. Check the seasoning and adjust to taste. You might want more lemon or salt depending on the stock used.
  9. Working in batches or in the pan itself if you have a stick blender, blitz until you have the texture you like. I prefer to set aside a couple of ladlefuls and use a stick blender to blitz the rest.
  10. Serve hot, floating a couple of slices of lemon on top of each serving. Pass around the parmesan cheese for everyone to help themselves. Serve with toasted crusty bread.

Tips

To enhance the flavor of the soup, consider using homemade stock if you have the time. It can make a significant difference. Also, taste as you go! The lemon juice and salt levels can vary depending on the stock you use. If you like a bit more heat, don’t hesitate to increase the chili flakes. Lastly, if you don’t have a stick blender, a regular blender will work just fine, but be cautious with the hot liquid.

Variations & Substitutions

This recipe is quite versatile. You can substitute the kale with spinach or Swiss chard if that’s what you have on hand. If you prefer a creamier soup, you can add a splash of coconut milk or cream after blending. For a protein boost, consider adding cooked chicken or turkey. Vegetarians can opt for vegetable stock, while carnivores might enjoy the depth that a good chicken stock brings.

Storage

This soup stores wonderfully and often tastes even better the next day as the flavors meld. Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, you can freeze the soup for up to 3 months. Reheat gently on the stove, adding a bit of water or stock if the soup has thickened too much.

FAQ

Can I make this soup ahead of time?

Absolutely! This soup is perfect for making ahead. It keeps well in the fridge and the flavors develop even more after a day or two. Just reheat it gently before serving.

What can I use instead of chickpeas?

If you’re not a fan of chickpeas, you can substitute them with white beans or lentils. They will provide a similar texture and nutritional benefits.

Is this soup suitable for vegans?

Yes, this soup can easily be made vegan. Simply ensure that you use vegetable stock and omit the parmesan cheese, or replace it with a vegan alternative.

Nutrition

This soup is packed with nutrients. Kale is a superfood rich in vitamins A, C, and K, while chickpeas provide protein and fiber. The addition of lemon not only enhances the flavor but also adds vitamin C. It’s a wholesome dish that’s both nourishing and delicious, perfect for those looking to maintain a balanced diet.

Conclusion

Kale and Chickpea Soup with Lemon is more than just a meal; it’s a comforting embrace that brings people together. Whether enjoyed alone with a good book or shared with loved ones around the table, this soup is a testament to the power of simple, wholesome ingredients. I hope this recipe brings you as much joy and warmth as it does for my family. Happy cooking!

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OREO Cookie Balls – Snowman | Made by Meaghan Moineau

Posted on by Meaghan Moineau

OREO Cookie Balls – Snowman

Intro

As the first snowflakes start to fall, there’s a certain magic that fills the air. Growing up, my siblings and I would rush outside, our noses turning rosy as we built snowmen in the front yard. Those chilly afternoons always ended with us huddled around the kitchen table, indulging in sweet treats that our mom had prepared. One of our favorite snowy day indulgences was her OREO Cookie Balls—transformed into adorable snowmen. These delightful bites encapsulate the joy of winter and the warmth of family gatherings.

Why You’ll Love It

These OREO Cookie Balls are the perfect combination of rich, chocolatey goodness and creamy decadence, all encased in a fun, wintry theme. They’re incredibly easy to make, requiring minimal ingredients, and are an absolute hit at any holiday gathering. Whether you’re hosting a festive party or simply enjoying a cozy night in, these snowman-themed treats will bring smiles to all.

Ingredients

  • 1 package of OREO Cookies
  • 8 oz cream cheese, softened
  • 16 oz Baker’s chocolate, melted
  • Rolo chocolate candy
  • Black gel icing
  • Orange gel icing
  • Additional supplies to decorate snowmen (e.g., mini chocolate chips, pretzel sticks)

Instructions

  1. Take the entire package of OREO Cookies, including the filling, and crush them in a large gallon ziplock bag until you have fine crumbs.
  2. Empty the cookie crumbs into a large mixing bowl.
  3. Add the softened cream cheese to the bowl.
  4. Mix well on medium speed until fully combined and smooth.
  5. Use a 1-inch cookie scoop to portion out the mixture, then roll into balls using the palms of your hands.
  6. Place the cookie balls on a cookie sheet and freeze for about 10 minutes to firm up.
  7. Melt the Baker’s chocolate according to the package instructions.
  8. Dip each cookie ball into the melted chocolate, ensuring it is fully coated, and then place on a wax paper-covered cookie sheet.
  9. Decorate with Rolo candies for hats, and use black and orange gel icing to create eyes and noses. Additional supplies can be used for further decoration, such as mini chocolate chips for buttons or pretzel sticks for arms.
  10. Place the decorated cookie balls in the refrigerator for an hour to harden completely.

Tips

For the best results, ensure your cream cheese is thoroughly softened before mixing. This will help achieve a smooth, homogeneous mixture. When dipping the cookie balls in chocolate, use a fork to lift them out, allowing excess chocolate to drip off for a cleaner finish.

Variations & Substitutions

Feel free to get creative with the decorations! You can use colored sprinkles or edible glitter for added festive flair. If you’re not a fan of Baker’s chocolate, white chocolate can also be used for a different flavor profile. Vegan cream cheese and chocolate alternatives can turn this recipe into a plant-based delight.

Storage

Store these OREO Cookie Balls in an airtight container in the refrigerator for up to a week. If you’d like to make them ahead of time, they can also be frozen for up to a month. Just be sure to thaw them in the refrigerator before serving.

FAQ

Can I use a different type of cookie instead of OREOs?

While OREOs provide the classic taste and texture, you can experiment with other sandwich cookies for different flavors. Just ensure they’re similar in composition for best results.

Is it necessary to freeze the cookie balls before dipping them in chocolate?

Freezing helps the balls hold their shape and makes them easier to dip in chocolate. This step is important for achieving a smooth coating.

How can I make these treats gluten-free?

Simply substitute the OREO Cookies with a gluten-free sandwich cookie option. Ensure all other ingredients, like the chocolate and cream cheese, are also certified gluten-free.

Nutrition

While these treats are indulgent, it’s good to savor them in moderation. Each snowman OREO Cookie Ball is approximately 120 calories, with the majority coming from healthy fats and carbohydrates. Enjoy as a festive treat alongside a balanced diet.

Conclusion

OREO Cookie Balls – Snowman are a whimsical and delicious addition to any winter celebration. They capture the joy of the season and are perfect for sharing with loved ones. Whether you’re reminiscing about childhood snow days or creating new memories with your own family, these treats will warm your heart and delight your taste buds. Gather your ingredients, invite the kids to help with the decorating, and enjoy the magic of creating these sweet little snowmen together!

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