Moineauworld

Category: Side Dish

Thai Savory Brown Fried Rice | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those Tuesday evenings when everything seemed to be spinning at a million miles an hour. You know the vibe — the kind of chaos where the idea of cooking dinner feels like a Herculean task. I peeked into my pantry, hoping for inspiration, and that’s when it hit me: Thai Savory Brown Fried Rice. A dish that’s quick to whip up but feels like a comforting hug in a bowl. It’s packed with flavor and gives off that takeout vibe without the takeout guilt. Plus, there’s something about the combination of spicy chili, crunchy cashews, and zesty lime that just sings. Let me tell you, this is a dish that transforms ordinary brown rice into something worth savoring.

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What You’ll Need

A lot of this stuff is pantry-friendly, which means you can dodge a grocery trip. You’ll likely have most of these ingredients lounging around already.

  • Extra virgin olive oil
  • 3 garlic cloves, minced
  • 2 red fresh chili peppers, sliced
  • Raw cashew nuts
  • 1/4 cup dry unsweetened shredded coconut, toasted
  • 1 teaspoon stevia powder
  • 2 tablespoons Bragg Liquid Aminos
  • 1 tablespoon apple cider vinegar
  • 1 flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water)
  • 1 cup fresh green beans, trimmed and cut into pieces
  • 2 cups shredded regular bok choy
  • 2 cups cooked brown rice
  • Lime wedges for serving

How to Make Thai Savory Brown Fried Rice

  1. Start by making my Perfect Brown Rice. In a pot, sauté 1 cup of uncooked brown rice in 1 teaspoon of olive oil until it’s lightly browned. Toss in 2 basil leaves, then pour in 2 cups of filtered water. Quickly cover, bring to a boil, then simmer until all water has evaporated, about 40 minutes.
  2. As the rice cooks, heat a splash of olive oil in a wok or large frying pan. Add the minced garlic and sizzle until it’s lightly golden and fragrant. Be careful not to burn it — nobody likes bitter garlic.
  3. Toss in the sliced chili peppers, raw cashews, and toasted coconut. Let them dance around in the pan and get cozy for a good minute.
  4. In a small bowl, whisk together the stevia powder, Bragg Liquid Aminos, and apple cider vinegar. Pour this into the pan, blending it into your aromatic mix.
  5. Push everything to one side of the pan, making space for the flax egg. Pour it in and stir, cooking for about a minute until it firms up a bit, then mix it back into the stir-fry party.
  6. Add the green beans, bok choy, and your cooked brown rice to the pan. Stir well on medium heat for another minute. You want the bok choy wilted but those green beans still a bit snappy.
  7. Spoon your creation into a serving dish, and don’t forget to add a lime wedge on the side for that final zing.

Cook’s Notes

This dish is a lifesaver on busy nights! Toast the shredded coconut beforehand in a dry pan over low heat — trust me, it’s worth the extra step for that nutty aroma. If you’re prepping ahead, cook the brown rice the day before and keep it in the fridge. Cold rice works wonders for fried rice, soaking up all those flavors. Leftovers? They make for a fantastic lunch the next day. Just reheat in a pan with a splash of water to revive its moist goodness.

Make It Your Own

  • Swap the green beans for crispy tofu if you’re feeling a plant-based protein moment.
  • Throw in some sliced bell peppers for a pop of color and sweetness.
  • Want it extra spicy? Add more chili peppers or a drizzle of sriracha at the end.
  • Feel free to switch out the lime for lemon if that’s what you have on hand.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! This dish is a little escape to Thailand in your own kitchen, without the need for a passport. Enjoy!

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Brussels Sprouts with Bacon and Shallots | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those evenings where I’d just gotten home from a long day, opened the fridge, and sighed at its contents — or lack thereof. You know what I’m talking about, the classic weeknight scramble where you’re too tired to go out but still want something comforting and a tad bit fancy. That’s when I spotted a lonely pack of bacon and some brussels sprouts I’d forgotten about. A lightbulb moment ensued, and this dish was born out of necessity, quickly becoming a household staple. It’s one of those meals that feels a bit impressive but is ridiculously easy to throw together. Plus, the crispy bacon pairs so perfectly with the tender brussels sprouts and sweet shallots. Trust me, this dish is a game-changer for lazy evenings.

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What You’ll Need

Chances are you already have most of this hanging around your kitchen. Just a few ingredients that combine to make magic happen:

  • Bacon – the soul of this dish
  • Brussels sprouts – trimmed and ready to shine
  • Lemon juice – for that bright, zesty finish
  • Salt and pepper – essentials, of course
  • Shallot – it adds a sweet, delicate flavor

How to Make Brussels Sprouts with Bacon and Shallots

  1. In a large skillet, toss in the chopped bacon. Cook over medium heat until it’s golden brown and your kitchen smells like pure heaven.
  2. Next, add the shallots to the skillet. Let them mingle with the bacon, cooking until tender and translucent.
  3. Crank up the heat to high and introduce the brussels sprouts to the party. Sauté them until they develop that irresistible golden crust, making sure to stir occasionally so they don’t stick.
  4. Finish with a squeeze of lemon juice and season generously with salt and pepper. Give it all a good toss, letting every ingredient get cozy.
  5. Serve immediately, preferably with a grin because you just made something delicious with minimal effort.

Cook’s Notes

A couple of things I’ve learned along the way: First, do not overcrowd your skillet. This is a surefire way to end up with soggy sprouts, and nobody wants that. If you’re making a larger batch, definitely work in batches. As for storage, leftovers can be popped in an airtight container and kept in the fridge for a couple of days. Reheat them in the skillet to keep that crispiness alive. Pro tip: if you’re making this for a crowd, you can prep everything in advance and then do the actual cooking just before serving. It’s quick enough that even last-minute is doable!

Make It Your Own

Feeling like switching things up? Here are a few ideas:

  • Swap the bacon for crispy pancetta or prosciutto for an Italian twist.
  • Try adding a splash of balsamic vinegar instead of lemon juice for a deeper flavor.
  • Throw in some toasted pine nuts or almonds for an extra crunch.
  • If you’re vegetarian, swap the bacon for crispy tofu — trust me, it works!

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Remember, the best recipes are the ones you make your own. Happy cooking!

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Quinoa Salad with Barberries & Nuts | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a Tuesday evening, and I’ve just emerged from a whirlwind day of meetings and errands. My energy is zapped, but my taste buds are clamoring for something a bit more exciting than my standard, last-minute pasta. I glance at my pantry, and there it is—a trusty bag of quinoa. This little grain (or seed, to be precise) is my go-to for nights like these when I want something nourishing yet packed with flavor. That’s where my Quinoa Salad with Barberries & Nuts comes into play. It’s a delightful dance of textures and tastes—fluffy quinoa, tangy barberries, and crunchy nuts, all mingling with fresh herbs. Bonus: It’s ready in a flash and makes me feel like a kitchen wizard every single time.

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What You’ll Need

Trust me, most of these ingredients are likely chilling in your pantry or fridge already. It’s the *bold* ones that make this dish pop, so don’t skip those!

  • Quinoa – the base of our salad
  • Water
  • Salt
  • Olive oil
  • Barberries – these little gems add a tart kick
  • Slivered almonds
  • Slivered pistachios
  • Coriander
  • Mint

How to Make Quinoa Salad with Barberries & Nuts

  1. Start by rinsing the quinoa thoroughly in a sieve under cold running water. This step is crucial to remove that pesky bitterness. Drain well.
  2. Next, pour boiling water over the drained quinoa in a medium saucepan. Add a good pinch of salt, give it a stir, and cook over medium-low heat. You’re looking for the quinoa to be tender but with a slight bite. Drain it again using the sieve.
  3. While your quinoa is doing its thing, pick over the barberries, rinse them gently in a sieve, and dry them on some kitchen paper. Easy peasy.
  4. Now, let’s get those nuts toasted. Heat a tablespoon of olive oil in a saucepan over medium heat. Toss in the almond slivers first until they’re a light golden hue—then add the pistachios.
  5. With the nuts nicely toasted, add the rest of your olive oil and throw in the rinsed barberries. Cook them just until they’re shiny and looking a bit puffed up, which is when they release their tangy aroma.
  6. Reserve a tablespoon of the barberry and nut mixture, along with a tablespoon of the chopped coriander and mint, for our final flourish.
  7. Mix the remaining nut and barberry blend with the quinoa and herbs. Pop it all back into the pot and place over low heat. Cover it up and let it cook for about ten minutes until it’s steaming and thoroughly heated.
  8. Finally, turn your quinoa creation into a serving dish. Fluff it up with a fork, add a drizzle of olive oil, and a twist of black pepper if you’re feeling it. Sprinkle with the reserved barberry-nut mix and herbs. Serve it up either as a main or a side—your choice!

Cook’s Notes

Here’s the thing about this salad: it’s super forgiving and versatile. If you’ve never worked with barberries before, you might find them at a specialty grocery store or online. They’re worth the hunt, trust me. When it comes to leftovers, this salad holds up well for up to three days in the fridge. Just be sure to store it in an airtight container. If you’re planning to make it ahead, keep the garnish separate and mix it in just before serving to maintain that fresh, crunchy vibe.

Make It Your Own

Customizing this salad is a breeze. Here are a few ideas to get you started:

  • Swap the barberries for dried cranberries or cherries if you prefer something sweeter.
  • Try adding crispy tofu to make it a more filling main dish.
  • Substitute the almonds and pistachios with hazelnuts and walnuts for a different nutty profile.
  • If you’re into greens, throw in a handful of arugula or baby spinach for extra color and nutrients.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Let’s get cooking and make the everyday extraordinary.

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Ditalini with peas | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s Wednesday evening, and you’re staring into the abyss of your fridge, wondering how you’ll whip up something delicious without diving into another takeout night. We’ve all been there, right? This moment is precisely when Ditalini with Peas swoops in like a culinary superhero. It’s got the comfort factor of pasta, a delightful pop of sweetness from peas, and the creamy, golden goodness of ricotta and turmeric. Plus, it’s one of those meals where you can almost hear your inner voice singing “I can’t believe it’s not takeout!” as you serve it up. If that sounds good to you, you’re in for a treat.

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What You’ll Need

This ingredient list is refreshingly simple, and I’m willing to bet you already have most of these in your pantry or fridge. It’s all about combining these humble ingredients into something greater than the sum of its parts.

  • Coarse sea salt
  • Ditalini pasta
  • Freshly ground black pepper
  • Ham, diced
  • Olive oil
  • Onion, finely chopped
  • Pancetta, diced
  • Parmesan or Grana Padano cheese, grated
  • Ricotta cheese
  • Turmeric, dissolved in 2 ladles of water

How to Make Ditalini with Peas

  1. Start by placing your onion in the olive oil, which is still cold. Cook it gently, adding a teaspoon of water now and then to prevent browning. You’re aiming for it to become soft and translucent, about 10 minutes.
  2. Once the onion is ready, introduce the peas to the party. Add just enough water to cover them, then season with salt and pepper. Cook until the peas are tender. Fresh peas might take anywhere from 5 to 15 minutes, depending on their size and freshness, while frozen peas will need about 10 minutes.
  3. As the peas reach their peak of tenderness, toss in the diced pancetta and ham. Give everything a good stir, then turn off the heat. This is where the magic begins.
  4. Pour in the turmeric-infused water and add the ricotta, sieving it through a colander. Stir until the ricotta melts into the liquid, creating a luscious golden sauce. Keep this mixture warm while you cook the pasta.
  5. Cook the ditalini according to the package instructions. Reserve some of the pasta water before you drain it, just in case you need to loosen the sauce later.
  6. With the pasta drained, immediately toss it into the saucepan with your glorious sauce. Stir until every little piece of ditalini is coated, then serve hot with a generous sprinkle of grated Parmesan or Grana Padano.

Cook’s Notes

Let’s chat about the little things that make a big difference. First, be gentle with the onion and remember that patience is key; you want them soft and flavorful, not browned. When it comes to water, trust your instincts—add as needed to keep things from sticking but not so much that you drown the flavor. If your final dish feels a bit dry, that reserved pasta water you saved is a lifesaver for loosening things up. Leftovers? They’re a joy to have and reheat beautifully with a splash of water or olive oil.

Make It Your Own

This recipe is as versatile as your imagination. Here are some ideas to switch things up:

  • Swap the ham and pancetta for crispy tofu to keep it vegetarian while maintaining that satisfying protein punch.
  • Add a kick of heat with a sprinkle of red pepper flakes during the onion sauté for those who love a bit of spice.
  • Replace the peas with asparagus or broccoli for a different green vibe — just cut them small so they cook in about the same time.
  • Use smoked paprika instead of turmeric for a smokier, earthier flavor profile.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Cooking is all about sharing the love, and I can’t wait to see how you make this dish your own. Happy cooking, friends!

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Charlotte Potato Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

There was this one time, smack in the middle of a hectic Wednesday, when I found myself staring into the abyss of my fridge, promising my hungry self something quick and satisfying. You know those days, right? When you want something homemade but don’t really have the bandwidth for a culinary marathon. That’s when Charlotte Potato Salad came to the rescue. It’s like that best friend who stops by unannounced but always brings wine. This dish is vibrant, with just the right amount of zing from the mustard and lemon, balanced by the comforting notes of bacon and potatoes. Perfect for elevating a mundane weeknight or impressing a surprise guest.

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What You’ll Need

Here’s the best part — this recipe involves a handful of ingredients, many of which might already be sitting in your pantry or fridge. Just a few essentials come together to deliver a flavor-packed salad that feels both sophisticated and homey.

  • Charlotte potatoes
  • Bacon cubes
  • Dijon mustard
  • Dried parsley
  • Lemon juice
  • Olive oil
  • Black salt and pepper
  • Spring onions

How to Make Charlotte Potato Salad

  1. Begin by boiling the Charlotte potatoes in salted water until they are just tender. You’ll know they’re ready when a fork easily pierces through. Drain them and let them cool just enough to handle, then peel off the skins.
  2. In a small bowl, whisk together the lemon juice, Dijon mustard, black salt, and pepper until smoothly blended. Start to beat in the olive oil slowly, creating a creamy dressing. Add the finely chopped spring onions at this point, letting the sharpness infuse the sauce.
  3. In a dry frying pan over low heat, dry fry the bacon cubes. Let them sizzle and release their fat, crisping up for about 5 minutes. The smell will be irresistible!
  4. Add these golden bacon cubes to your dressing, stirring well to ensure each piece is coated in mustardy goodness.
  5. Thickly slice the warm potatoes and place them in a serving bowl. Pour the bacon-infused dressing over the potatoes, tossing gently to coat each slice.
  6. Finish with a generous sprinkle of dried parsley for a pop of color and added flavor, then serve warm or at room temperature.

Cook’s Notes

Alright, so here’s the scoop on making this dish even more seamless. If you’re prepping in advance, boil and peel the potatoes, then store them in the fridge. Just make sure everything comes to room temperature before you toss it together. This salad is best enjoyed warm but still delightful if served cold. Avoid over-boiling the potatoes — we want them soft but not mushy. The potato slices should hold their own and not turn into mashed potatoes as you mix.

Make It Your Own

You can riff on this salad in a few fun ways:

  • Swap the bacon for crispy tofu cubes to make it vegetarian — simply fry the tofu until golden and proceed with the recipe.
  • Try using fresh herbs like dill or chives instead of dried parsley for a fresh twist.
  • For a richer flavor, substitute half of the olive oil with melted butter in the dressing.
  • Mix in some capers for a briny kick that beautifully counterbalances the richness of the bacon and potatoes.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Cooking is all about sharing those delicious moments, and this one is too good not to share. Enjoy!

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Flemish Style Asparagus Side Dish | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a busy weeknight, the kind where everything that could go wrong does—my cat decided to knock over a plant, and I swear the vacuum cleaner is giving me side-eye for not using it. That’s when I remember the bundle of asparagus I impulsively bought at the market, and suddenly, the night doesn’t seem so impossible. This Flemish Style Asparagus Side Dish is everything you need it to be—quick, comforting, and just fancy enough to make you feel like you’ve got things under control. It’s got that buttery, lemony vibe that I can’t get enough of, and it’s one of those dishes that somehow manages to elevate your mood and your meal. So, let’s dive in and get cooking!

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What You’ll Need

You’re going to love how simple and stress-free this ingredient list is. Chances are, you already have most of these goodies lounging in your kitchen:

  • Green and white fresh asparagus
  • Butter
  • Hardboiled eggs
  • Italian flat parsley
  • Lemon (just the juice!)
  • Salt and pepper

How to Make Flemish Style Asparagus Side Dish

  1. Start by peeling the asparagus at their ends, leaving their heads untouched. This helps with texture and makes them more palatable.
  2. Place the asparagus in a large saucepan and cover them with boiling water. Add a pinch of salt. Let them simmer until they’re tender—about 3 to 4 minutes. You’ll know they’re perfect when they turn a vibrant green and are fork-tender.
  3. While the asparagus is cooking, chop the flat parsley into fine bits. Trust me, this will add a fresh, herby kick that’s just perfect.
  4. Boil three eggs till they’re hard, then peel them. Use a fork to mash them into fine crumbs—they should resemble coarse sand.
  5. In a separate saucepan, melt the butter over medium heat. Add the juice of half a lemon, and whisk constantly. It should smell like heaven and have a smooth, silky texture.
  6. Stir in the mashed eggs into your butter-lemon mixture. The mixture should be thick and luscious. Add the chopped parsley and stir to combine.
  7. Plate the dish by laying a few stalks of cooked asparagus on a plate and drizzling the sauce generously over the stalk ends. Season with salt and pepper to taste. Serve warm and enjoy every bite!

Cook’s Notes

Okay, real talk: the key to nailing this dish is all about timing. Make sure your asparagus is not overcooked—aim for that sweet spot where it’s tender but still has a bit of crunch. If you’re prepping in advance, you can boil the eggs and chop the parsley earlier in the day. The sauce, however, is best fresh. Leftovers are rare because it’s just that good, but if you find yourself with any, store the asparagus and sauce separately. The asparagus can go in an airtight container, and you can reheat the sauce gently on the stove. It keeps well for up to two days.

Make It Your Own

Want to put your personal spin on this dish? Here are a few variations to consider:

  • Swap the butter for ghee if you’re feeling adventurous—it adds a nutty richness.
  • Try adding a pinch of smoked paprika or cayenne to the sauce for a little heat.
  • If parsley isn’t your thing, fresh dill or chives would also be delightful.
  • For a bit of extra texture, toss in some toasted pine nuts or almonds before serving.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether you’re having a chaotic day or just need a little culinary pick-me-up, this dish is your new best friend.

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Fenugreek Roti | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a gloomy Wednesday evening, and the rain has been tapping on the windows since noon. I’m scouring the pantry for something interesting but comforting, and there it is—an unopened bag of dried fenugreek leaves. This is the perfect excuse to whip up a batch of warm, aromatic Fenugreek Roti. It’s one of those recipes that’s a total lifesaver when you want something homemade but don’t feel like spending hours in the kitchen. The subtle bitterness of the fenugreek combined with the spices makes this dish irresistibly flavorful and oh-so-satisfying. You’ll be hooked at the first bite, I promise.

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What You’ll Need

I bet you’ve got most of these goodies stashed away in your spice cabinet. Here’s what you’ll need:

  • 1 cup whole wheat flour
  • 1/2 cup chickpea flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ajwain seeds
  • 1/4 teaspoon asafetida
  • 1 cup dried fenugreek leaves
  • 1/2 cup plain yogurt
  • Ghee or oil for cooking

How to Make Fenugreek Roti

  1. Start by soaking the dried fenugreek leaves in some warm water for about 5 to 10 minutes. This will soften them up a bit. Once they’re ready, drain and give them a good squeeze to get rid of excess water.
  2. In a medium bowl, sift together the whole wheat flour, chickpea flour, and baking soda. This helps keep the batter smooth and lump-free.
  3. Stir in the sea salt, chili powder, cayenne, cumin, coriander, ajwain seeds, and asafetida. The aroma at this point is already promising!
  4. Add the soaked fenugreek leaves and plain yogurt to the dry ingredients. Mix everything up nicely.
  5. Gradually add about 1/4 cup of water to the mixture to form a semi-hard batter. Cover the bowl and let it sit at room temperature for an hour. The rest is crucial for the flavors to meld together.
  6. After the resting period, dust your hands with some flour and divide the dough into 10 to 12 small balls.
  7. Roll out each ball into a roughly 3-inch circle. It doesn’t have to be perfect—think rustic charm!
  8. Heat a non-stick pan over medium heat and brush it lightly with ghee or oil. When it’s hot, place a rolled-out roti on the pan.
  9. Cook for about 4 minutes or until the bottom is beautifully browned. You’ll start to see some bubbles forming on the surface.
  10. Sprinkle a little more oil or ghee, flip, and fry for another 2 to 3 minutes until both sides are nicely browned.
  11. Transfer the cooked roti to a plate and keep it warm in a 150°F oven. Repeat with the remaining dough.

Cook’s Notes

Don’t skip the rest time! It’s tempting to rush, but allowing the dough to rest lets the flavors deepen. You can keep leftovers wrapped in foil and stored in an airtight container in the fridge for up to 3 days. When reheating, a quick toss on a hot pan will bring them back to life. Avoid using too much flour when rolling out, or it might mess with the taste. If you’re making these ahead, par-cook them and finish them off just before serving for the freshest taste.

Make It Your Own

  • Spice it up: Add a teaspoon of garam masala for an extra kick.
  • Herby twist: Swap fenugreek for freshly chopped cilantro if you want a less bitter flavor.
  • Gluten-free option: Use a gluten-free flour blend instead of whole wheat flour, and you’re good to go.
  • Cheesy love: Add some grated paneer or cheddar to the dough for a cheesy delight!

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your kitchen adventures inspire me, and I hope this cozy dish becomes a new favorite in your home. Happy cooking!

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Egyptain Cauliflower Side Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself staring at a head of cauliflower in the fridge, feeling a bit uninspired and yet in desperate need of something fresh and zesty to perk up my weeknight dinner. It was one of those Tuesdays when you’re caught between the comfort of routine and the allure of a little culinary adventure. Enter the Egyptian Cauliflower Side Salad—a dish that’s beautifully simple yet impressively flavorful, perfect for those moments when you want something that’ll surprise your taste buds without complicating your evening. It’s quick, tangy, and lets the humble cauliflower shine with a bit of Middle Eastern flair. Trust me, this is one you’ll want as a regular in your recipe arsenal.

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What You’ll Need

This recipe is all about using fresh and vibrant ingredients that you might already have lounging around in your pantry or fridge. Think of it as a happy meeting between global flavors and everyday simplicity.

  • Cauliflower – the star of the show, bring your best one!
  • Cumin – to add that warm, earthy depth.
  • Fresh parsley – for a burst of color and freshness.
  • Lemon juice – for that zippy tang.
  • Olive oil – your salad dressing superhero.
  • Bell pepper – adds sweetness and crunch.
  • Salt – to elevate all other flavors.

How to Make Egyptian Cauliflower Side Salad

  1. First, separate your cauliflower into medium-sized florets. Aim for bite-sized pieces that are easy to manage for both cooking and eating.
  2. Steam the cauliflower in a steamer until just tender. If you don’t have a steamer, no worries! You can boil the whole cauliflower in water until fork-tender and then cut it into pieces. Go for a texture that’s soft but still holds its shape.
  3. Once the cauliflower is cooked, place it in a large mixing bowl. The warmth will help it soak up all those delicious flavors we’re about to add.
  4. In a small bowl, whisk together the olive oil, cumin, lemon juice, and a generous pinch of salt. You want a good balance of zesty and savory here, so taste and adjust if needed.
  5. Pour the dressing over the warm cauliflower and toss gently to coat every piece. The aroma of cumin will start to fill your kitchen—it’s heavenly!
  6. Dice the bell pepper finely and add it to the bowl, tossing everything together once more for good measure.
  7. Finally, garnish with a handful of freshly chopped parsley. This not only adds a vibrant color but also a lovely fresh note to the salad.

Cook’s Notes

This salad is best enjoyed fresh, while the cauliflower is still warm, allowing it to soak up all those lovely flavors. However, it’s also quite forgiving if made in advance. Simply store it in the fridge for up to two days, and let it come to room temperature before serving to revive the flavors a bit. If you find the dressing has thickened upon chilling, a splash of warm water can loosen it right up. Be careful not to overcook the cauliflower—you’re aiming for tender, not mushy. It should have a slight bite to it, creating the perfect texture contrast with the creamy dressing and crunchy bell pepper.

Make It Your Own

  • Swap the parsley for fresh cilantro if you’re a fan of its pungent flavor.
  • For a spicy kick, add a pinch of red chili flakes to the dressing.
  • Mix in some toasted almonds or pine nuts for extra crunch and nuttiness.
  • Use lime juice instead of lemon for a slightly different citrusy edge.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Your kitchen adventures are always a delight to hear about. Enjoy your culinary trip to Egypt with just a few simple steps and ingredients!

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Corn Avocado Salsa | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a balmy Tuesday evening, and after a long day at work, all you want is something fresh, quick, and a little fun to brighten up your dinner table. You’re standing in the kitchen, barefoot, with the warm breeze tickling your curtains, and that’s when you remember the bag of frozen corn tucked away in the freezer. And oh, the avocado sitting prettily on the counter, just begging to be used! That’s when the idea hits: Corn Avocado Salsa. It’s a dish that’s as vibrant as it is simple, packed with the kind of zesty flavors that say, “Hey, let’s pretend it’s summer all year round.” Plus, it’s the type of recipe that lets you feel like a pro without requiring a culinary degree. Let’s dive in!

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What You’ll Need

Here’s the beauty of this dish: It’s made with ingredients you likely already have. It’s about taking the humble and making it shine, and let’s be honest, who doesn’t love a recipe that doesn’t call for a grocery store run?

  • Avocado
  • Balsamic vinegar
  • Cumin
  • Canned frozen corn
  • Garlic
  • Red bell pepper

How to Make Corn Avocado Salsa

  1. Preheat your oven to 375 degrees. The perfect temperature to get that corn just right—golden and slightly crisp, without venturing into burnt territory.
  2. Spread the frozen corn flat on a baking sheet. Give it a light spritz of olive oil spray to help it roast up nicely.
  3. Roast the corn in the oven for about 8-10 minutes. Keep an eye on it; you’re looking for a nice golden hue, not the blackened crunch of forgotten popcorn.
  4. Once roasted, remove the corn from the heat and let it cool. It’s essential to let the corn relax a bit before mixing, or it’ll cook the avocado, turning your salsa into a mushy mess.
  5. While the corn is cooling, finely chop the red bell pepper and garlic. Mix these in a bowl, letting their flavors begin their tango.
  6. Peel and coarsely chop the avocado. Add this beauty to your bowl along with the cooled corn. Try not to mash it; we want chunks, not guac.
  7. Finally, sprinkle in cumin and drizzle in the balsamic vinegar. Blend well, but gently. You’re aiming for harmony in the bowl, not chaos.

Cook’s Notes

Let’s keep it real: Salsas are wonderfully forgiving, but there are still a few things to keep in mind. First off, make sure to give the corn enough time to cool—otherwise, your avocado may start to look more like a green smoothie. If you want to prep ahead, you can roast the corn and chop the veggies a day in advance. Just keep the avocado out until you’re ready to serve to maintain its gorgeous green color. Leftovers might be rare, but if you do have them, the salsa holds up okay for a day or two in the fridge. Just give it a good stir before serving.

Make It Your Own

Here are a few variations to keep your salsa adventures fresh:

  • Swap the red bell pepper for a jalapeño if you like a bit of heat. Just remember to deseed unless you’re feeling particularly daring.
  • Try adding some black beans for a heartier version. It makes for a great taco filler.
  • Throw in some chopped cilantro for an extra burst of freshness. It’s like a little green party in your mouth.
  • If you’re a citrus fan, squeeze in a bit of lime juice for a zesty twist. It pairs beautifully with the avocado.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Nothing makes my day more than seeing your creations and hearing your thoughts. Happy cooking, friends!

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Broccoli Rabe and Breaded Veal Scallopini | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chaotic Tuesday nights, you know the kind — the kind where you’re juggling an imaginary circus of tasks, and the last thing you want is to spend hours cooking. As I stood in front of my fridge, eyeing the contents like a puzzle to solve, I remembered a dish that never fails to impress with minimal effort: Broccoli Rabe and Breaded Veal Scallopini. This dish is a lifesaver when you want something that tastes gourmet but doesn’t require a culinary degree to execute. It’s elegant enough for company but simple enough for a weeknight. Plus, there’s the unbeatable combination of crispy breaded veal and the slightly bitter yet vibrant broccoli rabe. Trust me, it’s a winner.

Jump to Recipe

What You’ll Need

I promise, this recipe won’t send you on a scavenger hunt through specialty stores. Chances are you already have most of the ingredients hanging out in your pantry or fridge. Here’s what you’ll need:

  • Broccoli rabe
  • Veal scallopini
  • Butter
  • Egg
  • Olive oil
  • Salt and pepper
  • Yellow onion
  • Garlic clove
  • Tomatoes
  • Bread crumbs

How to Make Broccoli Rabe and Breaded Veal Scallopini

  1. Start by giving the broccoli rabe a good wash. Steam it for about three minutes until it’s a vibrant green but still slightly crisp. If you have a pressure cooker, even better — it’ll be done in no time.
  2. While your broccoli rabe is steaming away, thinly slice the yellow onion and peel a clove of garlic. Cut the garlic in half and remove the stem to mellow out the flavor a bit.
  3. In a deep pan, heat up a tablespoon or two of olive oil over medium heat. Toss in the sliced onion and garlic. Sauté until the onions are translucent and the garlic is fragrant — about three minutes.
  4. Add the steamed broccoli rabe to the pan, cover with a lid, and let it cook for another few minutes. You want it tender but not mushy.
  5. Chop your tomatoes into wedges — four or eight, depending on their size. Add them to the pan and let everything mingle together for a few more minutes. Season with salt and pepper to taste.
  6. Now for the veal: Season each piece of veal scallopini with salt and pepper. Dip them first in a beaten egg, and then in bread crumbs, ensuring an even coat.
  7. In another pan, melt a generous amount of butter over high heat. Pan-fry the veal for 1-2 minutes on each side until they’re golden brown and crispy. Remember, these cook fast, so keep an eye on them!
  8. Serve the veal alongside the broccoli rabe and tomato medley, and enjoy the delicious symphony of flavors.

Cook’s Notes

Okay, let’s chat about some practical stuff. First, make sure your veal is patted dry before you start breading. It helps the crumbs stick better. If you’re making this ahead of time, prepare the broccoli rabe and tomatoes and store them in the fridge. You can bread the veal in advance, but I recommend frying it right before serving for the best crunch. Leftovers? Store them in an airtight container and gently reheat them in a pan — the microwave will make the breading soggy, and nobody wants that.

Make It Your Own

Here are a few fun ways to switch things up!

  • Swap the veal for chicken breast if that’s what you have on hand, or if you prefer chicken. It works just as well!
  • Want a vegetarian version? Use crispy tofu as your protein. Just press it well before breading and frying.
  • Add a sprinkle of grated Parmesan cheese to the bread crumbs for an extra layer of flavor.
  • If you’re not a fan of broccoli rabe, broccolini or kale are great substitutes.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Cooking is all about experimenting and making it your own, so don’t hold back. Happy cooking!

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Classic Macaroni and Cheese | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those Mondays where everything seemed to go sideways. You know the kind — you spill your coffee, your phone dies halfway through the day, and by the time you get home, the last thing you want to do is cook. That’s when it hit me: the ultimate comfort food savior, Classic Macaroni and Cheese. This dish is like a warm, cheesy hug that never lets you down. It’s rich, creamy, and surprisingly easy to whip up even when your day’s gone haywire. Plus, it’s got that golden crust on top that makes everything feel just a little bit better. Trust me, once you dig in, you won’t even remember why you were stressed in the first place.

Jump to Recipe

What You’ll Need

This is one of those recipes where you’ll likely have most of the ingredients chilling in your pantry, just waiting to be transformed into something magical.

  • 6 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • Salt and white pepper, to taste
  • 3 cups hot whole milk
  • 3 cups grated sharp cheddar cheese
  • 1 pound cooked short macaroni
  • 1/2 cup heavy cream
  • 1 cup fresh bread crumbs

How to Make Classic Macaroni and Cheese

  1. Preheat your oven to 350°F. Get your 8″ x 11″ baking dish ready — butter it up like you’re giving it a massage.
  2. Melt 6 tablespoons of butter in a medium saucepan over low heat. Toss in the flour and stir constantly for about 4 minutes until you have a nice roux going. It’ll smell slightly nutty and look golden.
  3. Add the cayenne pepper, and sprinkle in some salt and white pepper. Slowly whisk in the hot milk, 1/2 cup at a time, cooking until your sauce thickens up and coats the back of a spoon. You’re looking for a smooth, luscious texture here.
  4. Reduce the heat and stir in 2 cups of cheddar. Keep stirring until the cheese melts into silky perfection, about 2 minutes.
  5. In a large bowl, combine the cooked macaroni and the cheese sauce. Give it a taste and season with more salt if needed. Cheese loves salt, trust me.
  6. Sprinkle 1/2 cup of cheese at the bottom of your prepared baking dish. Layer a third of the pasta mixture on top, followed by another 1/2 cup of cheese. Repeat the layering process, ending with a final cheese layer.
  7. Pour the heavy cream over the assembled dish — it’s the secret to that extra creamy finish.
  8. Melt the remaining butter in a skillet and toss in the bread crumbs until they’re all buttery and gorgeous. Sprinkle this over the top of your macaroni and cheese.
  9. Bake for about 30 minutes, or until the crust is golden and calling your name. Let it rest for 15 minutes before serving; it’ll firm up a bit as it cools.

Cook’s Notes

Here’s the lowdown: Make sure to taste your sauce before you start layering. It should be slightly more seasoned than you think, as the pasta will absorb some of the saltiness. If you’re in a rush, assemble the mac and cheese earlier in the day and store it in the fridge until you’re ready to bake. Just add an extra 10 minutes to the baking time if it’s coming straight from the fridge. For leftovers (if you have any!), they keep for up to 3 days in the fridge. Reheat in the oven at 300°F until warm and bubbly again. Avoid the microwave unless you’re really in a pinch — it just won’t do this comforting dish justice.

Make It Your Own

Want to put your own spin on this classic? Here are a few fun ideas:

  • Swap the sharp cheddar with a mix of smoked gouda and mozzarella for a smoky, melty twist.
  • Add cooked, crispy bacon bits between the layers for a savory boost.
  • Use panko breadcrumbs instead of fresh for an extra crunchy top layer.
  • For a veggie boost, stir in some sautéed spinach or roasted broccoli with the macaroni.

If you give this Classic Macaroni and Cheese a try, I’d love to hear all about your cheesy adventures — drop a comment or tag me in your gooey masterpiece!

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Chouquettes | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those Tuesdays where everything felt just a little bit off. You know the kind — you spill coffee on your favorite shirt, you’re already late and the cat decides now is the perfect time to puke on the rug. By the time dinner rolled around, I was craving something sweet, delightful, and impossibly easy — something to save the day. Luckily, I remembered the pack of Swedish pearl sugar in the cupboard and thought, “It’s a chouquette night.” I mean, who can resist those airy little puffs topped with crunchy sugar? They make you feel like you’re at a fancy café in Paris, but they’re totally doable at home. Plus, there’s something deeply satisfying about the way they puff up in the oven, like little clouds of happiness. So let’s dive into this, and as they say in France, “C’est parti!”

Jump to Recipe

What You’ll Need

You might find that you already have most of these ingredients lounging in your pantry, waiting for their moment to shine. The only thing you might need to hunt down is that lovely, crunchy Swedish pearl sugar — it’s the secret to these beauties.

  • Butter
  • Sugar
  • Salt
  • Lemon rind
  • Water
  • Flour
  • Vanilla
  • Rum
  • Eggs
  • Swedish pearl sugar

How to Make Chouquettes

  1. First things first, preheat your oven to 400°F and let it get nice and hot for at least 20 minutes — this is key to getting that beautiful rise.
  2. In a medium saucepan, bring the butter, sugar, salt, lemon rind, and water to a boil. The aroma will start lifting your spirits instantly!
  3. Once it’s bubbling away, remove it from the heat and dump all the flour in at once. Stir gently at first, then with some serious vigor, until it all comes together. It’ll be a bit of a workout but hang in there!
  4. Return the pan to medium-high heat and cook for about 3-4 minutes. Stir continuously until the batter clings to the spoon and looks glossy, like it’s showing off a new shiny coat.
  5. Take it off the heat, add the vanilla and rum, then let it cool in the pan. This is a good time to dance around the kitchen.
  6. Beat in the eggs one at a time with a wooden spoon. Don’t worry when it looks like a lumpy, broken mess after each egg — keep stirring and it’ll come back together beautifully, a sticky masterpiece.
  7. Line a baking sheet with parchment paper. Drop quarter-sized balls onto the sheet and go wild with that pearl sugar. Sprinkle generously because more is more here.
  8. Pop them into the oven and bake for 5-20 minutes. Keep an eye out — they need to be completely brown before you rescue them from the heat to ensure they don’t collapse on you.

Cook’s Notes

Chouquettes are best enjoyed fresh from the oven, when they’re crisp and airy. However, if you have leftovers (a big if!), store them in an airtight container at room temperature. They’ll soften a little but are still delicious for about a day. Just give them a quick reheat in a 350°F oven to crisp them back up.

A common pitfall is underbaking. If they look pale, they’re not done. Trust me, patience is a virtue here. Wait for them to reach a deep golden brown.

If you’re planning ahead, the dough can be prepared and piped onto baking sheets, then frozen. When you’re ready to impress, bake them straight from the freezer — just add a few extra minutes to the bake time.

Make It Your Own

  • Chocolate Chouquettes: Add a tablespoon of cocoa powder to the flour for a chocolatey twist. They’re irresistible with a dusting of powdered sugar instead of pearl sugar.
  • Nutty Delights: Sprinkle chopped almonds or hazelnuts along with the pearl sugar for an added crunch and nutty flavor.
  • Spiced Up: Add a pinch of cinnamon or cardamom to the dough to bring a warm, spicy note that pairs beautifully with a hot cup of tea.
  • Citrus Burst: Double up on the lemon by adding a touch of lemon extract along with the rind for an extra zesty kick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Chouquettes are one of those sweet treats that can make any day feel special. Happy baking!

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Cauliflower and Broccoli Gratin With Camembert Cheese | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I recently found myself staring at a half-head of cauliflower and some broccoli florets, both on the brink of overstaying their welcome in my crisper drawer. It was one of those evenings, you know? When the day has been a bit too long, and you need comfort but don’t want to weigh yourself down with a heavy meal. Enter this Cauliflower and Broccoli Gratin with Camembert Cheese. It’s the kind of dish that feels a little fancy — thanks to the gooey, rich camembert — yet it’s simple enough to whip up on a busy weeknight. Plus, it transforms those neglected veggies into something fabulous and satisfying. Let’s not forget, it’s a great way to sneak in some greens under all that cheesy goodness.

Jump to Recipe

What You’ll Need

For this dish, the ingredients are delightfully simple, and you might already have most of them chilling in your kitchen. Here’s what’s going into our cozy gratin:

  • 1 head of cauliflower
  • 1 bunch of broccoli
  • 2 tablespoons of butter
  • 2 tablespoons of flour
  • 1 cup of milk
  • Salt and pepper to taste
  • 200g camembert cheese, cut into cubes, plus extra to put on top
  • 1 cup of breadcrumbs

How to Make Cauliflower and Broccoli Gratin With Camembert Cheese

  1. First, preheat your oven to 180 degrees C (or 350 degrees F). It’s always nice to have it ready and waiting.
  2. In a large pot of boiling water, parboil the broccoli and cauliflower. You’re looking for tender-crisp veggies here — about 10-15 minutes should do the trick.
  3. Once your veggies are done, drain them well and set them aside. They’ll be ready to soak up that cheesy sauce.
  4. In a saucepan, melt the butter over medium heat. When it’s completely melted and starts to bubble, sprinkle in the flour. Stir constantly until it forms a smooth paste, which takes about a minute.
  5. Slowly whisk in the milk. Keep stirring until the mixture thickens to a nice, creamy consistency.
  6. Now, add in the camembert cubes. Stir until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to your liking.
  7. Combine your cheese sauce with the parboiled veggies, ensuring they’re well coated.
  8. Transfer everything into a baking dish. Top with extra camembert chunks and breadcrumbs for that crispy, golden finish.
  9. Pop it in the oven for about 20 minutes or until it’s golden and bubbling on top. Your kitchen will smell heavenly!

Cook’s Notes

Let’s talk about some little tips that will make this dish even better. If you’re short on time, you can parboil the veggies in advance and keep them in the fridge until you’re ready to assemble the gratin. For storage, this dish keeps well in the fridge for up to three days — just reheat it in the oven to keep the top crispy. One common mistake is overcooking the veggies during parboiling. You want them to maintain some bite since they’ll continue cooking in the oven.

Make It Your Own

Here are some fun variations to shake things up if you feel like experimenting:

  • Swap the camembert for a sharp cheddar if you prefer a stronger cheese flavor.
  • Throw in some crispy bacon bits for an extra savory kick.
  • Use panko breadcrumbs instead of regular ones for an even crunchier topping.
  • Add a pinch of nutmeg to the cheese sauce for a warm, aromatic twist.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! It’s always so fun to see your creations and variations. Enjoy the cheesy goodness!

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Fall Farro Salad with Pomegranate, Walnut & Truffles | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those evenings when the crisp air makes you crave something grounded yet bright—think cozy sweater vibes but on a plate. I had just returned from the farmers market, pomegranates in hand, and a desire for something different but not overly complicated. That’s how this Fall Farro Salad with Pomegranate, Walnut & Truffles was born. It’s the kind of dish that combines hearty farro with the tangy pop of pomegranate seeds, and the rich aroma of truffles—a little bit of everything deliciously fall. It’s a perfect weeknight meal that’s just as impressive for a weekend get-together, and the best part is how ridiculously easy it is to put together. I mean, we’re talking about strong flavors that do all the heavy lifting for you. Jump to Recipe

What You’ll Need

This salad’s ingredient list is refreshingly straightforward, yet it packs a punch with gourmet vibes. Chances are you already have most of these at home, except maybe the truffle mushroom, but trust me, it’s worth the small trip.

  • Extra virgin olive oil
  • Farro
  • Parmesan (shaved into ribbons)
  • Pomegranate (seeds)
  • Radicchio (thinly sliced)
  • Salt and pepper
  • Truffle mushroom
  • Vinegar
  • Walnuts

How to Make Fall Farro Salad with Pomegranate, Walnut & Truffles

  1. Begin by rinsing the farro under cold water. In a large pot, bring plenty of cold water to a boil. Add a good pinch of salt along with the farro. If you have any vegetable scraps handy, toss them in for extra flavor. Cook until al dente, about 20-35 minutes. Taste a grain—it should be tender with a slight chew.
  2. While the farro cooks, prep the other ingredients. Shave the parmesan into delicate ribbons, thinly slice the radicchio, and remove the pomegranate seeds. You know you’re doing it right when your cutting board looks like a painter’s palette.
  3. In a small skillet, toast the walnuts over medium-low heat until they’re golden and fragrant. Keep an eye on them—they can go from toasty to burnt in a blink.
  4. Once the farro is ready, drain and let it cool slightly. Toss it into a big bowl with the radicchio, pomegranate seeds, walnuts, and parmesan ribbons.
  5. Drizzle with extra virgin olive oil, a splash of good vinegar, and season with salt and pepper. Mix gently, ensuring everything is well coated but not bruised.
  6. Finally, thinly slice the truffle mushroom and gently fold it into the salad. The aroma should start to bloom, lacing through the entire dish.

Cook’s Notes

Farro can be cooked ahead of time, making this salad a great option for meal prep. Just cool it completely before storing it in an airtight container in the fridge. When ready to assemble, allow it to return to room temperature for the best texture.

Watch out for overcooking the farro—it should retain some chewiness to balance the other textures of the salad. And remember, a little truffle goes a long way. You want it to complement, not overpower.

If you have leftovers, store the salad and dressing separately for up to two days to keep everything fresh and crunchy.

Make It Your Own

  • Swap the truffle mushroom for a sprinkle of truffle oil if you’re in a pinch—it gives a similar aroma boost.
  • Use feta cheese instead of parmesan for a tangier bite.
  • Not a fan of radicchio? Substitute with baby kale or arugula.
  • For a heartier version, add roasted butternut squash or sweet potato cubes.

If you give this recipe a whirl, I’d love to hear how it turned out—or any fun twists you added! Drop a comment or tag me on your food adventures. Happy cooking!

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Garlic & Spice Plantain Chips | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself staring at a pair of plantains languishing on my counter, ripe and just waiting for their moment in the culinary sun. You know those evenings when you’re craving something salty, crunchy, and just a tad spicy, but the thought of another bowl of popcorn just seems so… meh? Enter: Garlic & Spice Plantain Chips. They come together ridiculously fast, are addictive in the best way, and bring the heat without sending you running for a glass of milk. They’re perfect for those late-evening cravings or to impress your friends at a casual get-together. Trust me, once you’ve made them, you’ll be hooked.

Jump to Recipe

What You’ll Need

These ingredients are simple yet punchy. Chances are, you already have most of these sitting in your pantry, just waiting to shine.

  • 2 plantains – Look for ones that are more yellow than green for that perfect balance of sweetness and starch.
  • 2 tablespoons olive oil – A good drizzle will coat the plantains perfectly.
  • 1 teaspoon garlic powder – This adds a savory depth without being overpowering.
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper – Adjust to your heat preference, but don’t skip it entirely. It’s the kick you didn’t know you needed.
  • Salt, to taste

How to Make Garlic & Spice Plantain Chips

  1. Preheat your oven to 400°F (205°C). This is the magic temperature where the plantains get crispy but not burnt.
  2. Line a baking sheet with parchment paper or silicone mats to ensure nothing sticks and cleanup is a breeze.
  3. Take each plantain and cut off both ends. Make a slit along the entire length of the plantain, and peel off the skin. Don’t worry if it gets a little messy.
  4. Slice the plantains into thin rounds. Aim for consistency, but don’t stress if they’re not perfect. It adds character!
  5. In a medium-sized bowl, toss the plantain slices with olive oil, garlic powder, paprika, cumin, cayenne pepper, and a good pinch of salt. Stir until every slice is well-coated with this aromatic mixture.
  6. Lay the plantain slices on the baking sheets in a single layer. Overlapping leads to chewy rather than crispy chips.
  7. Bake for 15-20 minutes, flipping them at around 8 or 9 minutes. They’re done when the edges turn a nice golden brown. I like to swap the baking sheets between the top and bottom racks halfway through for even crispiness.
  8. Remove from the oven and let them cool slightly before diving in. The cooling process is where they really crisp up.

Cook’s Notes

A few things I’ve learned along the way:

  • If your plantains are too green, they’ll be tough to peel and less sweet. Too ripe (almost black), and they’ll be overly sweet and not crisp up as much.
  • If you’re making a large batch, work in batches so every slice gets proper attention in the oven. Overcrowding is the enemy of crispy chips.
  • These chips are best enjoyed fresh, but if you need to store them, let them cool completely and keep in an airtight container. They’ll last for a couple of days, but who am I kidding—they never last that long in my house.

Make It Your Own

Here are a few ways to tweak the basic recipe and make it sing for your taste buds:

  • Sweet and Spicy: Add a teaspoon of brown sugar to the spice mix for a sweet heat combo.
  • Herbaceous Twist: Swap out the cumin for dried oregano or thyme for a herby hint.
  • Citrus Zing: A little lime zest added before baking can give these chips a fresh twist.
  • Cheesy Delight: Sprinkle some nutritional yeast for a cheesy flavor without the cheese.

If you give these a try, I’d love to hear how they turn out for you! Drop a comment or tag me in your crunchy chip moments. Enjoy every spicy, crispy bite!

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Cavatappi pasta with salmon crab surimi | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: It’s a blustery Tuesday evening, and you’ve just gotten home from a day that was long enough to make watching paint dry sound thrilling. You’re craving something that’s easy enough to not require a kitchen degree, but still feels like a cozy hug in a bowl. Enter my Cavatappi pasta with salmon crab surimi. This dish is a delightful tangle of flavors that hits the sweet spot between comfort food and seafood sophistication. The pasta’s curly tubes are perfect for catching all the saucy goodness, and the combination of salmon and surimi gives you that savory, oceanic touch without the need for a second mortgage. It’s a recipe that comes together in a flash, so you can have your taste of the Mediterranean with just a little bit of kitchen magic and minimal fuss. Curious yet?

Jump to Recipe

What You’ll Need

The best part about this ingredient list is that it’s likely you’ve already got most of these at your disposal. A few pantry staples, a couple of fresh herbs, and you’re in business.

  • 8 oz Cavatappi pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 can (6 oz) salmon fillets, drained
  • 4 oz surimi crab sticks, sliced
  • 2 plum tomatoes, chopped
  • 2 tablespoons tomato puree
  • 1 tablespoon red wine
  • 1 teaspoon dried basil
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

How to Make Cavatappi pasta with salmon crab surimi

  1. First, get that pasta going. Cook the Cavatappi according to the package instructions until it’s al dente. Drain it, but don’t be too hasty — reserve a bit of that starchy cooking water like the little secret weapon it is.
  2. In a large skillet, heat up the olive oil over medium heat. Add the minced garlic and sauté it for about a minute. Keep an eye out – you want it just fragrant, not the golden brown of regret.
  3. Add the canned salmon and surimi crab sticks to the pan. Stir them gently, and let them simmer together for just a couple of minutes, like a friendly neighborhood chat.
  4. Time for the juicy bits: toss in the chopped tomatoes, tomato puree, dried basil, and red wine. Mix everything so it all gets to know each other, and let it simmer gently. You should start seeing those edges bubble in about 2-3 minutes.
  5. Sprinkle in the sugar, and season with salt and pepper. Stir it all together, letting the flavors meld into a harmonious sauce.
  6. Now, bring the pasta back into the fold. Add the Cavatappi to your sauce, turning it through until everything is well coated. If things look a bit too thick, a spoonful of that reserved pasta water will smooth it out beautifully.
  7. Serve immediately, with a generous sprinkle of Parmesan cheese and a touch of fresh, chopped basil for that finishing flair.

Cook’s Notes

Don’t be tempted to rush the garlic; it can go from golden to bitter in the blink of an eye. When simmering the sauce, keep it gentle—you’re coaxing out flavors, not boiling them away. This pasta dish is best enjoyed fresh, but if you happen to have leftovers, they’ll keep well in the fridge for up to two days. Just reheat gently, adding a splash of water if needed to get the sauce back to its luscious texture.

Make It Your Own

  • Want to mix up the protein? Try swapping the salmon for some succulent shrimp or even crispy tofu for a vegetarian twist.
  • If you’re a spice lover, a pinch of red pepper flakes tossed in with the garlic can add a nice kick.
  • No wine on hand? A splash of chicken or vegetable broth works in a pinch and still adds depth.
  • For a creamier version, stir in a splash of cream or a dollop of mascarpone cheese just before serving.

So there you have it! This Cavatappi pasta with salmon crab surimi is a surefire way to elevate any evening with minimal effort. If you try this, I’d love to hear how it turns out — drop a comment or tag me! Happy cooking! 🍝

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Avocado Nests | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those lazy Sunday mornings when I found myself staring into the abyss of my fridge, hoping for some culinary inspiration to jump out and bite me. The chill of early spring was still hanging in the air, and I was craving something that felt both cozy and a bit indulgent. That’s when I noticed I had a couple of avocados sitting on the counter, at that perfect stage of ripeness where they practically beg to be eaten. A quick scan of the fridge and pantry revealed the usual suspects: eggs, bacon, and a trusty bag of frozen hash browns. And just like that, the idea for Avocado Nests was born. This dish is incredibly satisfying, combining the creamy richness of avocados with the savory crunch of bacon and hash browns. It’s a little bit of everything you love about brunch, with a fun twist.

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What You’ll Need

So, here’s the deal: you’re likely just a few steps away from a deliciously satisfying meal, because most of these ingredients are staples you probably have on hand.

  • Avocados — perfectly ripe, because isn’t that always the goal?
  • Hardboiled Eggs — get these ready before you start.
  • Frozen Hash Browns — because who has time to grate potatoes on a Sunday morning?
  • Bacon — smoky, crispy, and just the right touch of indulgence.
  • Mayonnaise — or cream cheese if you’re feeling fancy.
  • Salt and pepper — the dynamic duo of seasoning.

How to Make Avocado Nests

  1. First, cook your frozen hash browns according to the package directions. You want them golden and crispy but not too dark. The smell of them browning should fill your kitchen with that warm, inviting aroma.
  2. While those are cooking, cut your bacon into thin strips. You can either bake them in the oven or fry them up in a pan until they reach your desired crispiness. A little sizzle and a waft of that smoky scent, and you know they’re ready.
  3. Next up, time to make some deviled eggs. Pop out those egg yolks and mix them with a spoonful of mayonnaise or cream cheese until smooth. Season with a sprinkle of salt and pepper before scooping the mixture back into the egg white halves.
  4. Take your avocados and carefully cut them in half. Remove the seed and peel them gently. You’re aiming for a seamless, intact avocado half here.
  5. Layer the cooked hash browns onto a serving plate and sprinkle with the crispy bacon pieces. This is your flavorful nest bed, inviting those avocados to rest.
  6. Finally, nestle a deviled egg half into the seed cavity of each avocado half. Place the filled avocados onto the bed of hash browns and bacon. Voilà, your Avocado Nests are ready to enjoy!

Cook’s Notes

Okay, real talk: the key to nailing this dish is timing. Get those hash browns and bacon going first so you can focus on prepping the other ingredients. If you’re planning to make this ahead of time, keep the elements separate until you’re ready to serve — nobody likes soggy hash browns. Leftovers can be stored in an airtight container in the fridge for a day or two, and they make for a surprisingly good next-day lunch. Just reheat the hash browns and bacon separately for the best texture.

Make It Your Own

Here are a few fun twists to make these Avocado Nests even more personal:

  • Swap the bacon for crispy tofu if you’re aiming for a vegetarian version. Just season it well!
  • Mix in a bit of hot sauce or Sriracha into the egg yolk mixture for a spicy kick.
  • Use sweet potato hash browns instead for a slightly sweeter, more complex flavor profile.
  • Jump out of the brunch box and add a sprinkle of feta or blue cheese crumbles for an extra punch of flavor.

If you try this, I’d love to hear how it turns out — drop a comment or tag me on social media! There’s nothing better than sharing a little homemade magic. Enjoy your cozy brunch adventure!

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Soft Croatian corn bread – proja | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Last Tuesday, I found myself in one of those delightful culinary conundrums: a craving for something comforting yet uncomplicated, something that would warm the soul without demanding too much time or attention. The answer came to me as I stood in front of my pantry: Soft Croatian corn bread, or proja. This gem of a recipe is perfect for those moments when you want something special but don’t want to spend hours in the kitchen. It’s rich with the rustic flavors of corn and cheese, and the best part? You probably already have most of the ingredients on hand. Plus, it pairs wonderfully with soups and stews, making it a great choice for the changing seasons.

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What You’ll Need

In this recipe, the magic happens with just a few pantry staples and a couple of fresh items. Chances are, you already have most of this lying around:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup corn grits
  • 1 cup cornmeal
  • 1 cup cottage cheese
  • 3 large eggs
  • 1 cup natural yogurt
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 cup mineral water

How to Make Soft Croatian corn bread – proja

  1. Preheat your oven to 220°C (or about 430°F). Time to get that kitchen nice and toasty.
  2. In a large mixing bowl, crack in the eggs and sprinkle the salt. Whisk until the mixture becomes slightly frothy.
  3. Add the all-purpose flour, corn grits, cornmeal, and baking powder. Stir until everything is just combined.
  4. Pour in the olive oil and yogurt, mixing until you have a smooth batter that glistens with promise.
  5. Gradually add the mineral water, stirring consistently to achieve a thin, pourable batter. Don’t rush — let the batter tell you when it’s ready.
  6. Gently fold in the cottage cheese, ensuring it’s evenly distributed. The batter should be light and slightly lumpy.
  7. Lightly grease a baking pan with butter, then pour in the batter. Smooth the top with a spatula, giving it a little jiggle to settle.
  8. Bake in the preheated oven for about 30 minutes. You’ll know it’s done when the top is golden, and a toothpick inserted in the center comes out clean.

Cook’s Notes

Proja is forgiving, but here are a few tips to keep in mind. Make sure your batter is on the thinner side before baking; this ensures a tender crumb. If the top is browning too quickly in the oven, cover it with foil halfway through. Leftovers can be wrapped tightly and stored in the refrigerator for up to three days. To reheat, just pop a slice in the oven or toaster, and it comes back to life like magic.

Make It Your Own

Looking to add your own twist to this lovely loaf? Here are some fun variations:

  • Swap the cottage cheese for feta for a tangier kick.
  • Add a handful of chopped olives for a Mediterranean vibe.
  • Mix in some sun-dried tomatoes for a pop of color and flavor.
  • Replace the mineral water with beer for a richer, deeper flavor.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Your kitchen stories are always my favorite part. Happy baking, and remember: the best recipes are the ones that make you smile.

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Mini Zucchini Bites (Cuadritos De Calabacin) | Made by Meaghan Moineau

Posted on by Meaghan Moineau

One evening, after a long day of juggling work and kids’ activities, I found myself staring at a couple of lonely zucchinis in the fridge, wondering what on Earth I could make for dinner that everyone would actually eat. There was no time for anything elaborate, and I really didn’t want to resort to cereal again. That’s when it hit me: Mini Zucchini Bites, or as I affectionately call them, Cuadritos De Calabacin. These little guys are a lifesaver — quick to throw together, they make the perfect savory snack or side, and they’ve got enough bacon and cheese to keep the pickiest eaters happy. Plus, I mean, they’re bite-sized, and who doesn’t love a good two-bite treat?

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What You’ll Need

Trust me, chances are you already have most of this in your kitchen, which makes it even better for those spontaneous dinner decisions.

  • 2 slices of diced bacon
  • 1/2 cup white onion, chopped
  • 2 cups grated zucchini
  • 1 cup grated gouda cheese
  • 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/4 cup vegetable oil
  • 2 eggs
  • Salt & pepper to taste
  • 1 tablespoon butter, melted
  • 1/4 cup plain bread crumbs

How to Make Mini Zucchini Bites (Cuadritos De Calabacin)

  1. Preheat your oven to 375°F, because nothing kills dinner momentum like a cold oven.
  2. In a sauté pan, cook the diced bacon until it’s perfectly crisp. The goal here is crispy, not soggy, so let it do its thing. Once done, set the bacon aside but don’t ditch the bacon fat.
  3. With about 2 tablespoons of that glorious bacon fat, sauté the white onion until it turns transparent. You’ll know it’s ready when your kitchen smells heavenly. Set aside.
  4. In a large mixing bowl, combine the grated zucchini, gouda cheese, flour, baking powder, vegetable oil, eggs, bacon, and onion. Season generously with salt and pepper and mix it until everything is just combined. The mixture will be slightly thick and that’s exactly what you want.
  5. Grab a 10 x 7-inch baking pan and brush it thoroughly with the melted butter. Then, sprinkle plain bread crumbs to coat — this will give you a nice, crispy edge.
  6. Pour the zucchini mixture evenly into the prepared pan, spreading it out as needed. Pop it in the oven and let it bake for 45-60 minutes. It’s done when it’s firm and the top is golden brown.
  7. Once baked, let it rest for about 10 minutes. This resting time is key to letting everything set before you slice them into 2-inch cubes. Serve them warm or cold, they’re delicious either way!

Cook’s Notes

For best results, make sure to squeeze out any excess moisture from your grated zucchini. You want your bites to be perfectly firm, not soggy. If you’re planning ahead, you can mix the ingredients a few hours early, cover it, and keep it in the fridge until you’re ready to bake. As for leftovers, they store well in an airtight container in the fridge for up to 3 days. Just pop them in the oven to reheat, or enjoy them cold, straight from the fridge.

Make It Your Own

  • Swap the gouda for sharp cheddar if you’re after a bolder cheese flavor.
  • Replace bacon with crispy tofu for a vegetarian twist that’s still hearty and delicious.
  • Add a handful of chopped fresh herbs like parsley or dill for an added burst of freshness.
  • For a bit of heat, toss in a finely diced jalapeño or a pinch of red pepper flakes.

If you try this, I’d love to hear how it turns out. Drop a comment or tag me in your photos — especially if you’ve made it your own with any fun variations! Enjoy!

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Pear Salad With Walnuts and Blue Cheese | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those fall evenings where the air turned crisp just a little too early for my liking. I found myself staring at a lonely pair of pears on my countertop, wondering how they’d somehow escaped the lunchbox routine all week. Inspired by the chill, a craving for something both comforting and refreshing struck me. This pear salad with walnuts and blue cheese was the answer — a perfect transitional dish that’s light yet satisfying. It’s what happens when you want to feel like you’re eating something fancy, minus the hassle. It’s filling enough for a lunch, or could be a lovely start to a cozy dinner.

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What You’ll Need

This salad is the definition of simple elegance, and chances are you already have most of these ingredients at home.

  • Pears – ripe but firm enough to hold their shape
  • Mixed salad leaves – I’m partial to using a mix that includes curly endive for that extra crunch
  • Walnuts – toasted lightly to bring out their nuttiness
  • Blue cheese – creamy and tangy, the star of the show
  • Lemon juice – for a zesty dressing that cuts through the richness
  • Safflower oil – mild and light, perfect for dressings
  • Walnut oil – adds a subtle nutty depth
  • Chives – delicate oniony flavor

How to Make Pear Salad With Walnuts and Blue Cheese

  1. Start by prepping your pears. Trim the base of each pear so they can stand upright like little soldiers on your cutting board. This will make slicing them easier and more stable.
  2. In individual salad bowls, arrange a generous handful of mixed salad leaves. Place one of your sliced pears on top of the greens in each bowl, making sure to fan them out for a bit of flair.
  3. Now, sprinkle a small handful of celery pieces into each bowl. The celery adds a delightful crunch and freshness to the salad.
  4. In a small bowl, combine the safflower oil, walnut oil, lemon juice, and a sprinkle of freshly chopped chives. Whisk together until the dressing is emulsified — you’ll know it’s ready when it’s slightly thick and all combined.
  5. Drizzle the dressing over each salad evenly. You want just enough to coat everything lightly without drowning it.
  6. Finish by scattering a healthy amount of crumbled blue cheese and toasted walnuts over each salad. These are your flavor bombs, so be generous!

Cook’s Notes

When it comes to choosing your pears, I recommend a variety like Bosc or Anjou for their firmness and sweetness. If your pears are too ripe, they’ll turn mushy in the salad. As for the blue cheese, any creamy variety works, but I find that a strong Roquefort can elevate the dish beautifully. To toast walnuts, simply spread them on a baking sheet and pop them in a 350°F (175°C) oven for about 5-7 minutes, or until they are golden and fragrant. Watch them closely because they can go from perfectly toasted to burnt in seconds! The salad is best served fresh, but you can store leftovers in an airtight container in the fridge for up to a day — just keep the dressing separate to avoid soggy greens.

Make It Your Own

  • Swap out the blue cheese for goat cheese if you’re not a fan of strong flavors. It adds a milder creaminess that is just as delightful.
  • Use pecans instead of walnuts for a slightly sweeter nutty touch.
  • If you’re looking for a bit more protein, add some grilled chicken or crispy tofu to make it a complete meal.
  • Drizzle a little balsamic glaze over the top for an added tangy sweetness that complements the pears beautifully.

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

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