Moineauworld

Tag: Vegetarian

Homemade Broccoli Cheddar Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Have you ever had one of those days when the weather just flips from sunny and warm to cold and dreary, like the sky can’t make up its mind? That’s exactly what happened last Tuesday. I was planning on grilling dinner, but as the clouds rolled in, I found myself craving something warm and comforting instead. Enter my trusty Homemade Broccoli Cheddar Soup. It’s one of those recipes that feels like a big, cozy sweater for your insides. Plus, it’s surprisingly easy to whip up, which makes it perfect for those spontaneous soup days. With just a handful of ingredients, most of which are probably lurking in your pantry right now, you’ll have a bowl of creamy, cheesy goodness that hits all the right notes.

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What You’ll Need

This soup keeps things simple, but there are a few standout ingredients that make it special and oh-so-delicious. Don’t worry if your pantry is looking a little bare; chances are you already have most of this stuff on hand.

  • Olive oil
  • 1 shallot, chopped
  • 1 red onion, chopped
  • 1 jalapeno, optional for heat
  • Lemon juice
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • 2 large Yukon Gold potatoes, peeled and diced
  • 2 heads of raw broccoli, chopped (save a few florets for garnish!)
  • Plain yogurt (like Chobani)
  • Plain almond milk
  • Fresh parsley, chopped
  • Shredded cheddar cheese
  • 1 bay leaf

How to Make Homemade Broccoli Cheddar Soup

  1. In your soup pot, heat 2 tablespoons of olive oil over medium-high heat. Add the shallot, red onion, and jalapeno. Sauté until the onions are translucent and everything smells heavenly.
  2. Add a splash of lemon juice, all the vegetable broth, the remaining olive oil, salt, and pepper. Give it a good stir, then reduce the heat to medium.
  3. Toss in the diced potatoes and bring the broth to a boil. Cook until you can easily pierce the potatoes with a fork.
  4. Stir in the chopped broccoli, but remember to reserve a few florets for later. Cover the pot and let the broccoli get nice and tender.
  5. Once the broccoli is cooked, turn off the heat. Carefully transfer the contents of the pot to a large mixing bowl and let it cool slightly.
  6. Add the parsley, yogurt, and almond milk to the bowl. Gently fold these into the soup mixture, letting the heat from the soup meld everything together.
  7. In batches, puree the mixture in a blender until it’s as smooth as you like it. I’m still dreaming of that Vitamix, but any blender will do!
  8. In the now-empty soup pot, sauté the reserved broccoli florets with a dash of veggie broth until they’re just tender.
  9. Return the pureed soup to the pot, add the bay leaf, and a few pinches of chopped basil if you’re feeling fancy. Simmer uncovered for at least 20 minutes, stirring frequently to banish those pesky air bubbles. Remember to fish out the bay leaf before serving!

Cook’s Notes

Let’s chat about some things that might come in handy as you make this soup. First off, if you’re not into spicy, feel free to skip the jalapeno; it’s totally optional. If you’re planning to make this soup ahead of time, it stores beautifully in the fridge for up to 3 days. Just reheat it slowly on the stove, and you’ll be good to go. As for freezing, I wouldn’t recommend it — the texture can get a little funky once thawed. Always remember to remove that bay leaf before serving; no one wants a surprise in their spoon!

Make It Your Own

This is where the fun begins! Here are a few ideas to tweak this soup to your liking:

  • Swap the cheddar for Gruyere cheese if you’re feeling fancy; it adds a nutty depth to the soup.
  • Want a heartier meal? Stir in some cooked quinoa or white beans for added protein.
  • For a vegan twist, use nutritional yeast instead of cheddar cheese. It adds a cheesy flavor without the dairy.
  • Love greens? Toss in a few handfuls of spinach or kale before blending for an extra boost of nutrients.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Whether you’re combating a surprise rainy day or just craving something warm and comforting, I hope this soup brings a bit of joy to your kitchen. Happy cooking!

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Home made organic maple granola with fresh fruit | Made by Meaghan Moineau

Posted on by Meaghan Moineau

One chilly Sunday morning, I found myself staring at a nearly empty pantry, craving something cozy and sweet without stepping out into the biting cold. That was the day my homemade organic maple granola was born, and let me tell you, it was like a warm hug in a bowl. There’s just something magical about the way the house smells when this granola is baking—sweet, nutty, and comforting. The best part? It’s ridiculously easy to make. You’ll end up with hearty, golden clusters that are perfect to pair with fresh, juicy fruit. Now, this recipe is a staple in my home, perfect for those days when you want something wholesome and satisfying, without a lot of fuss.

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What You’ll Need

The beauty of this granola lies in its simplicity and versatility. You might already have most of these ingredients lurking in your kitchen!

  • Rolled oats
  • Dark brown sugar
  • Maple syrup
  • Vegetable oil; peanut oil is preferred
  • Salt
  • Cashew pieces
  • Slivered almonds
  • Dried cranberries
  • Dried raisins
  • Fresh fruit (to serve)

How to Make Home made organic maple granola with fresh fruit

  1. Preheat your oven to 250°F. This low temperature ensures the granola dries out rather than burns, for that perfect crunch.
  2. In a large bowl, combine the rolled oats, cashew pieces, slivered almonds, salt, and dark brown sugar. Give it a good stir to distribute the sugar evenly.
  3. Pour in the maple syrup and vegetable oil. Mix everything until the oats and nuts are well coated. You should be able to smell the sweetness already!
  4. Spread the mixture thinly and evenly onto two baking sheets with sides about an inch high. Trust me, the thin layer is key for even baking.
  5. Bake for 45 to 60 minutes, stirring carefully every 15 minutes. Don’t forget to swap the positions of the trays each time you stir them. This little dance ensures even browning.
  6. You’ll know it’s done when the granola looks tan—not dark—and feels slightly crisp to the touch. It will harden more as it cools.
  7. Remove the trays from the oven and let the granola cool completely. Once cooled, mix in the dried cranberries and raisins.
  8. Store your granola in sealed plastic bags or containers. It’ll stay fresh for up to two weeks, unrefrigerated.
  9. Serve your granola with a handful of fresh fruit. Enjoy every crunchy, sweet bite!

Cook’s Notes

This granola is super forgiving, but here are a few tips to keep it foolproof. Remember to stir it gently to keep those lovely clusters intact. If you don’t have peanut oil, any neutral oil like canola will work in a pinch, but peanut oil does add a subtle, nutty flavor that’s just divine. Make sure to let it cool completely before storing, as any trapped heat can make it soggy. If you somehow don’t finish this in two weeks (but let’s be real, you will), just pop it in an airtight container in the freezer for longer storage.

Make It Your Own

Here are some fun tweaks to make this granola truly yours:

  • Swap the cashews and almonds for your favorite nuts like walnuts or pecans for a different flavor profile.
  • Add a teaspoon of cinnamon or a pinch of nutmeg to the oat mixture for a warm spice kick.
  • Try using honey instead of maple syrup for a different kind of sweetness.
  • Sprinkle some coconut flakes into the mix before baking for a tropical twist.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! Happy granola-making, friends!

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Whole Wheat Blueberry Brownies | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those days where the clouds just wouldn’t quit, and the afternoon seemed to stretch on forever. I was staring at a ridiculously overripe banana when inspiration struck — not banana bread, but something unexpected, and maybe even a little healthier. That’s when I thought of these Whole Wheat Blueberry Brownies. They’re the perfect mix of indulgence and nourishment, with a tangy twist thanks to the blueberries. A little dense, definitely chocolaty, and oh-so-simple to whip up. You’re gonna love the way the whole wheat adds a subtle nuttiness, and if you happen to have a pint of fresh blueberries sitting around, well then, my friend, you’re in for a treat.

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What You’ll Need

Most of these goodies are probably hanging out in your pantry already, just waiting to become besties in this delightful treat. Let’s make it happen:

  • 1 cup whole wheat pastry flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/2 cup low fat sour cream
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

How to Make Whole Wheat Blueberry Brownies

  1. Preheat your oven to a cozy 350 degrees Fahrenheit. While it warms up, grab an 8 x 8 x 2-inch baking pan and give it a good coat of cooking spray. You don’t want these beauties sticking!
  2. In one bowl, whisk together the dry stuff: whole wheat pastry flour, cocoa powder, salt, baking powder, baking soda, and cinnamon. Take a moment to marvel at the chocolatey goodness forming already.
  3. In a separate bowl, beat the egg, then mix in the low fat sour cream, almond milk, and vanilla extract. It should be smooth and slightly glossy.
  4. Now, gently fold the wet ingredients into the dry mix. Stir until you can no longer see streaks of flour, and everything looks like a harmonious, silky batter.
  5. Time to bring in the stars of the show — fold in those plump blueberries with the same care you’d show a friend running a relay race. You want them evenly distributed but not squished.
  6. Pour the batter into your prepared pan, spreading it with a spatula so it’s nice and even. Slide it into your preheated oven and let it bake for 20-25 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean.
  7. Let them cool in the pan for a bit. The waiting is hard, but trust me, it’s worth it for that first bite that won’t burn your tongue.

Cook’s Notes

These brownies are a bit more rustic (in a good way) due to the whole wheat flour. If your taste buds are a little shy of tang, swap the low fat sour cream for full-fat or even Greek yogurt. They’ll keep in an airtight container for about four days, assuming there are any leftovers. If you’re planning ahead, you can make the batter the night before and bake them fresh in the morning. Just fold in the blueberries right before you bake!

Make It Your Own

  • For a more decadent treat, replace the almond milk with full-fat coconut milk and get a subtle tropical twist.
  • Substitute the fresh blueberries with raspberries for a tart and tangy variation that cuts through the chocolate beautifully.
  • If you’re feeling nutty, toss in a handful of chopped walnuts or pecans for some extra crunch.
  • For a touch of spice, add a pinch of cayenne pepper to the mix. Chocolate and spice are a match made in dessert heaven.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! There’s nothing better than sharing a sweet success. Enjoy every chewy, blueberry-filled bite!

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Penne Arrabiata | Made by Meaghan Moineau

Posted on by Meaghan Moineau

So there I was, standing in my kitchen on a chilly Tuesday evening, feeling like a culinary daredevil — or maybe just a hungry one. My pantry was looking a bit sparse, but fate (or my recent grocery run) had left me with the essentials for one of my all-time favorite dishes: Penne Arrabiata. This spicy, comforting pasta is like a warm hug with a side of sass. It’s perfect for those nights when you need something quick but full of flavor, and it definitely delivers. I promise, even if your spice tolerance is on the lower side, this dish has a way of pulling you in. Grab your apron, and let’s dive in!

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What You’ll Need

The beauty of Penne Arrabiata is in its simplicity. Chances are, you already have most of the ingredients, but it’s the combination that makes the magic happen.

  • 1 packet of penne pasta
  • 1 can of whole tomatoes (Pomi boxed tomatoes work well too)
  • 5 cloves of fresh garlic, minced
  • 3 tablespoons of olive oil
  • 1 teaspoon of red dried peppers
  • 2 tablespoons of fresh Italian parsley, minced
  • Coarsely chopped fresh basil (optional, but highly recommended)
  • Salt, to taste

How to Make Penne Arrabiata

  1. First, get a large pot of water on the stove and bring it to a boil. Add a generous pinch of salt. This is your pasta’s time to shine.
  2. In a skillet, heat 3 tablespoons of olive oil over medium heat. Toss in about a teaspoon of dried red pepper. Let it sizzle gently, releasing its spicy aroma, but keep it from burning.
  3. Add the minced garlic and 2 tablespoons of parsley to the oil. Stir it around until the garlic is golden and fragrant, filling your kitchen with the most tantalizing, spicy scent.
  4. Now, it’s time for the star of the show: add the can of chopped tomatoes to the skillet. Stir everything together, cover, and let it cook until the sauce is heated through. The edges will start to bubble, and that’s your cue!
  5. Meanwhile, the pasta water should be boiling. Add the penne and cook until it’s al dente — tender but with a firm bite.
  6. Drain the pasta and add it straight into the sauce. The penne will soak up all that spicy, garlicky goodness as you mix it thoroughly.
  7. Just before serving, sprinkle some coarsely chopped fresh basil and a bit more parsley on top. Serve immediately and enjoy the aroma of fresh herbs mingling with the rich, spicy sauce.

Cook’s Notes

Ah, the joys and perils of making Penne Arrabiata! A couple of things to keep in mind: don’t go overboard with the dried red pepper unless you’re ready for a fiery experience. Also, be patient with your garlic; you want it golden, not brown. If your sauce seems too thick, a splash of the pasta cooking water can help thin it out without losing flavor.

Got leftovers? Lucky you! This dish reheats beautifully, just make sure to add a splash of water before microwaving to keep it from drying out. You could even make the sauce ahead of time and store it in the fridge for up to three days. When you’re ready, just cook the pasta and combine — dinner done in a snap.

Make It Your Own

Here are a few ways to switch things up if you’re feeling adventurous:

  • For a protein boost, swap the penne for a whole-grain version. The nutty flavor pairs wonderfully with the spicy sauce.
  • Make it vegan by adding sautéed mushrooms instead of cheese for an umami hit.
  • Swap the penne for zucchini noodles if you’re in the mood for something lighter and low-carb.
  • For a heartier dish, add cooked and crumbled Italian sausage just before serving.

If you try this, I’d love to hear how it turns out! Drop a comment or tag me in your culinary creations. Happy cooking, and may your pasta always be perfectly saucy!

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Moosewood Lentil Soup | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those chilly Tuesday evenings when my fridge looked more like a barren land than a source of inspiration. I had a long day, and there was no way I was going out again. As I rummaged through the scant produce and pantry items, the idea of a comforting pot of soup materialized like magic. That’s when Moosewood Lentil Soup came to the rescue. It’s the kind of recipe where simplicity meets warmth, and it rewards you with a bowl of deliciousness that feels like a hug from the inside. Plus, everything you need is probably already sitting in your kitchen, waiting to transform into something fabulous.

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What You’ll Need

The beauty of this recipe is its accessibility. Chances are you already have most of this list on hand, just waiting for their moment in the spotlight. Here’s what you’ll need:

  • Lentils
  • Water
  • Grapeseed oil (or butter, if you’re feeling indulgent)
  • Onion
  • Celery
  • Carrots
  • Garlic
  • Salt
  • Black pepper
  • Dried herbs (your choice!)
  • Fresh lemon juice
  • Brown sugar
  • Red wine vinegar
  • Tomatoes

How to Make Moosewood Lentil Soup

  1. Start by placing the lentils and water in a soup pot or Dutch oven. Bring it to a boil, then lower the heat to a simmer. Let the lentils cook until they’re mushy; this should take about 45 minutes. Keep an eye on the pot and add more water as needed until you get your favorite soup consistency.
  2. While the lentils are doing their thing, heat some oil in a medium-sized skillet. Add in the chopped onion, celery, and carrots. Sauté over medium heat for about 10 minutes; you’ll know it’s ready when the veggies are soft and the kitchen smells heavenly.
  3. Add the minced garlic, along with some salt, pepper, and any dried herbs you fancy. Keep sautéing for another 5 minutes to let all those flavors meld and get cozy.
  4. Transfer your aromatic veggie mixture into the pot with the lentils. Stir in the lemon juice and a touch of brown sugar. If you’re in the mood, add a splash of red wine vinegar.
  5. Taste your creation to adjust the seasonings. Let the soup simmer for at least another 15 minutes. This is where the magic happens as all the flavors marry together beautifully.
  6. Serve your soup piping hot, with a drizzle of vinegar on each serving and a sprinkle of minced scallions or parsley if you’re feeling fancy.

Cook’s Notes

Here’s the deal: this soup is forgiving. If you find the lentils have soaked up more water than anticipated, just add a bit more to reach the consistency you love. It’s not an exact science. For those who adore a bit of heat, a pinch of red pepper flakes does wonders. The soup keeps well in an airtight container in the fridge for up to 5 days, making it perfect for meal prep. It also freezes beautifully, so don’t hesitate to make a double batch.

Make It Your Own

  • Swap the lentils for split peas or even chickpeas for a different texture and flavor.
  • Substitute the grapeseed oil with olive oil for a richer taste.
  • Add spinach or kale in the last few minutes of cooking for an extra boost of greens.
  • Replace the red wine vinegar with apple cider vinegar for a slightly sweeter tang.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Whether it warms you up on a cold night or becomes your go-to comfort dish, this Moosewood Lentil Soup is sure to find a special place in your recipe repertoire. Happy cooking, friends!

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Hush Puppies | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Imagine this: it’s a rainy Tuesday evening, and I’m staring into my pantry like it’s going to magically whip up dinner for me. You know those days when the fridge is playing hard to get and the clock is laughing in your face? Well, that’s when I turn to my trusty Hush Puppies recipe. These little golden nuggets save the day every time — they’re crispy, comforting, and the kind of simple that feels like a win even when everything else is chaos. Plus, they come together in a flash, which is exactly what you need when the hangry hits.

Jump to Recipe

What You’ll Need

There’s a good chance you’ve already got most of these on standby. That’s the beauty of this dish: minimal ingredients with maximum flavor payoff. Check out what you’ll need:

  • 1 small onion, finely chopped
  • 1 cup cornmeal
  • 1/4 cup flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • Oil for frying (vegetable or canola works best!)

How to Make Hush Puppies

  1. Start by grabbing a large mixing bowl and toss in your cornmeal, flour, baking powder, and salt. Give it a good stir until everything is well combined.
  2. In a separate medium bowl, crack in the egg and beat it with a fork until it’s all mixed up. Add in the chopped onion and milk, then stir until it’s nice and smooth.
  3. Pour the eggy onion mixture into the dry ingredients. Stir until it’s all combined into a thick, slightly lumpy batter. You’re aiming for a texture that holds its shape.
  4. Heat up about 2-3 inches of oil in your deep-fat fryer or a heavy skillet over medium-high heat. You want it to shimmer but not smoke — that’s your cue it’s hot enough.
  5. Once the oil is ready, drop heaping teaspoons of batter into the pan. They’ll plummet to the bottom but magically rise to the top as they cook. Fry about 5-6 at a time without overcrowding.
  6. Keep an eye out — after 1-2 minutes, the puppies should be a gorgeous golden brown. That’s when you’ll know they’re done. Use a slotted spoon to fish them out and let them drain on paper towels.

Cook’s Notes

Don’t overmix the batter; a few lumps are perfectly fine and keep the texture just right. The oil needs to be hot enough to ensure the hush puppies cook quickly and don’t soak up excess oil. If you’re making them ahead, you can fry them lightly and finish them off in a hot oven just before serving. They’re best enjoyed fresh but keep well in an airtight container for a day or two. Reheat them in the oven to maintain that crunch.

Make It Your Own

Here’s where you can get creative:

  • Spice it up: Add a pinch of cayenne pepper or a chopped jalapeño for a kick.
  • Cheesy twist: Stir in a handful of shredded cheddar cheese to the batter for some gooey goodness.
  • Herbal accents: Mix in some chopped chives or parsley for a fresh pop of flavor.
  • Sweet spin: Swap out the onion for corn kernels and add a teaspoon of sugar for a sweet-savory combo.

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. Enjoy your hush puppies and all the cozy vibes they bring.

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Cherry-Berry Pie With Agave Nectar All-Butter Crust | Made by Meaghan Moineau

Posted on by Meaghan Moineau

It was one of those lazy Sunday afternoons when the world seemed to move a little slower, a gentle breeze fluttering through the open window, the kind that makes you crave something comforting and sweet but not too complicated. My sweet tooth was whispering “pie” in my ear, but I wasn’t up for a full-blown kitchen marathon. Enter my Cherry-Berry Pie with Agave Nectar All-Butter Crust—a delightful, not-too-sweet pie that’s as satisfying to make as it is to eat. It’s my go-to when I need that perfect mix of summery fruitiness and buttery crust without spending all day in the kitchen. Trust me, this pie is a game-changer, and the addition of agave nectar gives it a uniquely mellow sweetness that pairs beautifully with the tart berries. Jump to Recipe

What You’ll Need

The beauty of this pie is its simple ingredient list, many of which you likely have on hand. Plus, the mix of flours and agave nectar gives the crust an irresistible texture and flavor.

  • Agave nectar
  • Sweet agave nectar
  • Almond flour
  • Frozen mixed berries
  • Butter
  • Frozen cherries
  • Coconut flour
  • Flour
  • Lemon juice
  • Orange extract
  • Tapioca flour
  • Whole wheat pastry flour

How to Make Cherry-Berry Pie With Agave Nectar All-Butter Crust

  1. Start by making the crust: In a food processor, pulse the dry ingredients about 5-6 times. This helps them blend evenly.
  2. Add 2 sticks of very cold butter, which you’ve cut into cubes. Pulse until the mixture resembles a very coarse meal, tiny butter bits are a good thing here!
  3. Add the agave nectar and either the fiore di Sicilia flavoring or its substitute, orange extract, one tablespoon at a time. Watch carefully for the dough to just come together.
  4. Divide the dough into two parts, one slightly larger than the other. This larger portion will be your base.
  5. Form each into a flat, round shape, wrap tightly in plastic, and refrigerate for at least 2 hours to let the butter firm up and flavors meld.
  6. While the dough is chilling, whip up the filling. In a large bowl, combine all the filling ingredients thoroughly. It’s going to be quite soupy, so don’t worry!
  7. Once the dough has chilled, let it sit out just long enough to be rollable. Roll out the larger dough disk to fit your pie dish, patching as needed.
  8. Wrap the pie dish with the crust in plastic and chill for another 30 minutes to set.
  9. Pour the berry filling into the chilled crust, then wrap the whole pie in plastic again and pop it back in the fridge.
  10. Roll out the remaining dough disk and use cookie cutters to cut pieces for the top crust. Get creative with shapes!
  11. Remove the pie from the fridge and decorate with your cut-out dough pieces, leaving some gaps for steam to escape.
  12. Cover the edges with foil to prevent over-browning and bake in a preheated 325°F oven for 40 minutes.
  13. Remove the foil and continue baking until the top is golden brown and the filling is bubbling enticingly.
  14. Let the pie cool slightly before slicing in to let the filling set a bit more. Enjoy!

Cook’s Notes

Here’s the scoop: keeping the butter super cold is crucial for that flaky crust we all adore. I like to freeze mine and work quickly to keep it from warming up. If you find the dough a bit too firm after chilling, let it sit out a few minutes until it’s manageable. When it comes to storage, this pie is a champ! Cover it well and it keeps nicely in the fridge for up to 4 days. If you’re making it ahead, bake it a day early; the flavors meld beautifully overnight.

Make It Your Own

Feel free to play around with the recipe a bit to suit your taste or pantry:

  • Swap out the frozen cherries for fresh ones if they’re in season; just pit and halve them.
  • Try maple syrup instead of agave for a more robust sweetness.
  • Use a gluten-free flour blend in place of the wheat and pastry flours for a gluten-free version.
  • Add a teaspoon of cinnamon or nutmeg to the filling for a spiced twist.

I hope you give this pie a whirl and let it bring a bit of sunshine into your kitchen. If you try this recipe, I’d love to hear how it turns out—drop a comment or tag me on social media! Happy baking, friends!

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Potatoes Smothered with Egg Sauce (Cariucho) | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Just the other day, I found myself in that all-too-familiar midweek dinner scramble. You know, staring into the fridge with the existential weight of “What am I going to make tonight?” hanging over my head. That’s when I remembered this gem of a recipe—a comforting, heartwarming dish that feels like a hug in food form: Potatoes Smothered with Egg Sauce, or Cariucho. It’s the kind of dish that feels special enough for a weekend but easy enough to whip up on a Wednesday night. With a creamy sauce that hugs tender potatoes and a spicy kick from jalapeños, it’s the perfect blend of comfort and a little spice to keep things interesting. Plus, it’s one of those recipes where you might just have everything you need already hanging out in your pantry.

Jump to Recipe

What You’ll Need

This recipe is straightforward and relies on a few key ingredients to shine. Chances are, you already have most of this in your kitchen:

  • Big red russet potatoes
  • 1 scallion, chopped
  • Unsalted butter
  • Canned achiote seeds
  • Scallions
  • Flour
  • Fresh cilantro
  • Salt & pepper
  • Milk
  • Heavy cream
  • Hard-boiled eggs, chopped
  • Jalapeño, chopped
  • Cooked bacon, crumbled

How to Make Potatoes Smothered with Egg Sauce (Cariucho)

  1. Start by cooking your potatoes. Place them in a large pot, cover with water, and toss in a tablespoon of salt and the chopped scallion. Cook until the potatoes are tender when pierced with a fork, then turn off the heat and let them sit in the warm water.
  2. While the potatoes are cooking, melt the butter in a pan or sauce pot over medium heat. Add in the achiote seeds, stirring gently to extract their vibrant color into the butter.
  3. Once the butter turns a yellowish-orange hue, remove the achiote seeds with a spoon. They’ve done their job!
  4. Throw in the scallions and sauté them for 2-3 minutes until they’re soft and fragrant.
  5. Add the flour and cilantro to the pan, stirring constantly for about a minute, just enough to cook out the raw flour taste.
  6. Pour in the milk, season with salt and pepper, and let it cook for another minute. The sauce should start to thicken up a bit.
  7. Add the heavy cream and continue cooking until the sauce reaches a creamy, luscious consistency.
  8. Once the sauce is thickened to your liking, gently stir in the chopped hard-boiled eggs and jalapeño. This is where the magic happens!
  9. To plate, peel the skins off the warm potatoes. It’s a bit messy, but trust me, it’s worth it.
  10. Arrange the peeled potatoes on your serving platter and generously pour over the egg sauce. Finish with a sprinkle of crumbled bacon for that irresistible smoky touch.

Cook’s Notes

A couple of tips to keep your cooking stress-free:
– If you’re worried about overcooking the potatoes, check them a few minutes before you think they’re done. A fork should slide in easily but not split them apart.
– The achiote seeds are just for color, so don’t panic if you can’t find them. Your sauce will still taste delish without that sunny hue.
– Make sure the sauce thickens nicely before adding the eggs; you want it to coat those potatoes like a dream.

For leftovers, keep them in an airtight container in the fridge. Reheat on the stovetop and maybe add a splash of milk or cream to bring back that silky sauce.

Make It Your Own

The beauty of this dish is its flexibility. Here are some ideas to switch it up:

  • For a vegetarian version, swap the bacon with crispy tofu, giving you that same delightful crunch.
  • If you’re not a fan of cilantro, try using fresh parsley or chives for a different herbal note.
  • For a more robust flavor, switch out the russet potatoes for sweet potatoes. The sweetness pairs beautifully with the creamy, spicy sauce.
  • If you’re a cheese lover, sprinkle some grated cheddar or crumbled feta over the top right before serving.

If you try this, I’d love to hear how it turns out—drop a comment or tag me in your culinary adventures! Enjoy the creamy, comforting goodness of this dish.

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

Posted on by Meaghan Moineau

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

Jump to Recipe

What You’ll Need

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

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

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

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

Cook’s Notes

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

Make It Your Own

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

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

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Broccolini Quinoa Pilaf | Made by Meaghan Moineau

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

How to Make Broccolini Quinoa Pilaf

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

Cook’s Notes

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

Make It Your Own

Here are some tweaks to keep things exciting:

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

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

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Strawberry-Mango Quinoa Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

How to Make Strawberry-Mango Quinoa Salad

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

Cook’s Notes

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

Make It Your Own

Here’s where you can get playful with it:

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

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

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One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables | Made by Meaghan Moineau

Posted on by Meaghan Moineau

Picture this: it’s a chilly Wednesday evening, and I’m staring into the abyss of my refrigerator, silently hoping for a miracle. You know, one of those magical moments when dinner just materializes without much effort. Alas, the fridge reveals only lonely carrots, wilting celery, and a half-used onion. But hey, sometimes the best meals start with a scavenger hunt, right? That’s when I remembered this gem of a recipe: One Soup, Two Ways. It’s like having your cake and eating it too, but with soup! You get the hearty, rustic charm of chunky vegetables or the silky smoothness of cream of vegetables—all from the same pot. It’s quick, comforting, and perfect for those nights when you’re in dire need of warmth and coziness, without a lot of fuss.

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What You’ll Need

You’re in luck! This recipe mostly calls for pantry staples, so you might not even need to make a grocery run. Here’s what you’ll need:

  • Olive oil
  • Garlic, minced
  • Onion, chopped
  • Carrots, sliced
  • Celery, sliced
  • Salt
  • Canned tomato puree
  • Canned corn
  • Chicken broth
  • Canned beans
  • Dried herbs like thyme
  • Whole cooking cream (for the creamy version)
  • Turmeric

How to Make One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables

  1. Heat the olive oil over medium-low heat in a soup pot, big enough to hold all the goodness. The aroma of sizzling garlic and onions will greet you first—just the start of this flavorful journey.
  2. Add the garlic, onions, carrots, and celery. Give them a gentle stir, sprinkle the salt, and cover the pot. Let them sweat for about 10 minutes, until everything softens and the kitchen smells like a hug.
  3. Stir in the tomato puree and corn. Allow this medley to cook for a few minutes, until the puree deepens in color, promising robust flavor.
  4. Pour in the chicken broth, crank the heat to maximum, and bring it all to a boil. This is where the soup starts to take shape, bubbling with potential.
  5. Introduce the beans into the pot and season with your choice of dried herbs. Thyme is a personal favorite; it adds a gentle earthiness.
  6. For the chunky version, let this simmer for another 10-15 minutes until everything is heated through.
  7. If you’re feeling like a creamy delight, blend the soup in batches after the simmering. Stir in the whole cooking cream and a pinch of turmeric for a golden hue and a hint of warmth.

Cook’s Notes

I totally get it; sometimes soup can be a little intimidating, but don’t stress. The key here is to let those veggies sweat properly at the beginning—it builds the foundation of flavor. If you’re making the creamy version, remember not to fill your blender too full, or you might end up with a soup explosion (learned that the hard way). Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth if it thickens too much.

Make It Your Own

Here are a few ideas to give this soup your own twist:

  • Swap the beans for chickpeas for a nuttier flavor and a bit more texture.
  • Use vegetable broth instead of chicken broth for a vegetarian-friendly version.
  • Add cooked shredded chicken for a protein boost and to make it extra hearty.
  • Try coconut milk instead of cream for a dairy-free, subtly tropical twist.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Soup’s on, friends. Enjoy every spoonful. 🍲

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Pumpkin gnocchi with basil and Parmesan | Made by Meaghan Moineau

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

How to Make Pumpkin gnocchi with basil and Parmesan

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

Cook’s Notes

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

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

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

Make It Your Own

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

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

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Loaded Veggie Omelet | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I was deep in the throes of a Tuesday night quandary—hungry but not wanting to commit to a full-on kitchen escapade. You know those nights, right? The ones where takeout seems like the easy choice, but your inner voice whispers (or maybe shouts), “Use the groceries you bought!” It was on one such evening that I whipped up this Loaded Veggie Omelet. It’s the kind of recipe that feels like a mini victory; quick to make yet hearty enough to satisfy. Perfect for when you want something impressive without the fuss. Plus, who wants a mountain of dishes? Not me.

Jump to Recipe

What You’ll Need

This isn’t one of those recipes where you’ll be chasing obscure ingredients. Chances are you already have most of this:

  • Shallot
  • Garlic
  • Mushrooms
  • Cherry tomatoes
  • Fresh basil
  • Fresh spinach
  • Eggs whisked
  • White cheese
  • Drizzle of olive oil

How to Make Loaded Veggie Omelet

  1. Start by preheating your oven to warm or 170 degrees. This will keep your first omelet cozy while you prepare the second one. Trust me, it’s worth it.
  2. Heat a small sauté pan over medium. Drizzle it with just enough olive oil to give your veggies a glistening hug.
  3. Add the shallot and garlic first. Sauté them until they’re golden and fragrant—your kitchen should smell amazing by now.
  4. Toss in the mushrooms and let them soften. They’ll release their juices, which is exactly what we want.
  5. Now, add the cherry tomatoes and fresh spinach. Give everything a good stir and then remove the pan from the heat. The spinach should just start to wilt.
  6. In a small omelet or sauté pan, pour in a layer of your whisked eggs. As the egg begins to set, gently run a spatula around the edges. This keeps it from sticking and makes folding easier.
  7. When the egg is almost fully cooked—think slightly runny on top—layer half of the basil, cheese, and your sautéed veggie mix onto one side of the egg.
  8. Gently fold the other side of the egg over the filling. Use your spatula to help if needed. Slide the omelet onto a small oven-safe plate and keep it warm in the oven.
  9. Repeat the process for the second omelet, then serve both while they’re still warm.

Cook’s Notes

Cooking omelets is more of an art than a science, and a few tips can make all the difference.

  • If you’re not a fan of runny eggs, let them cook a bit longer before adding the filling. The key is to keep it soft enough to fold.
  • Store leftovers in an airtight container in the fridge. They make a delightful breakfast next day, just reheat in a pan to revive some freshness.
  • Use a non-stick pan to make your life easier, especially if you’re new to making omelets. It’s all about the slide!
  • If you want to make these ahead, prepare the veggie mix and store it separately. When you’re ready to eat, whip up those eggs and you’re set.

Make It Your Own

Here’s where you get to play chef. These variations keep things exciting:

  • Swap the mushrooms for crispy tofu for an extra protein punch.
  • If you’re a cheese enthusiast, try using feta instead of white cheese for a tangy twist.
  • Give it a spicy kick by adding a dash of red pepper flakes or a few jalapeño slices.
  • Not a fan of spinach? Substitute with arugula for a peppery note.

I hope this Loaded Veggie Omelet becomes your go-to for those nights when you need a quick, satisfying meal. If you try this, I’d love to hear how it turns out — drop a comment or tag me! Here’s to cozy, tasty evenings in.

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Eggplant Fries with Tzatziki Sauce | Made by Meaghan Moineau

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

How to Make Eggplant Fries with Tzatziki Sauce

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

Cook’s Notes

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

Make It Your Own

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

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

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Simply Amazing Cinnamon Swirl Wheat Bread | Made by Meaghan Moineau

Posted on by Meaghan Moineau

I was standing in my kitchen one chilly autumn evening, flat out of ideas and with only a few pantry staples at my disposal. You know those evenings, right? The ones where you want something homemade and comforting, but also quick enough that you’re not chained to the kitchen all night. That’s when it hit me—why not whip up a loaf of cinnamon swirl bread? This isn’t just any bread, folks; it’s got a heartwarming swirl of cinnamon goodness and a cozy, nutty flavor from whole wheat flour. Perfect for breakfast, dessert, or, let’s be honest, snacking directly from the cooling rack.

Jump to Recipe

What You’ll Need

I bet you already have most of these goodies tucked away in your kitchen. This recipe is all about pantry staples coming together in a magical way.

  • 1 large egg
  • 1 cup non-fat milk
  • 1/4 cup warm water
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup sugar
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 teaspoon ground cinnamon
  • 2 1/4 teaspoons dry yeast
  • 1/4 cup brown sugar

How to Make Simply Amazing Cinnamon Swirl Wheat Bread

  1. Place the egg, non-fat milk, and warm water into the bread machine pan. These are your wet ingredients that will bind everything together.
  2. Add the softened butter, sugar, all-purpose flour, whole wheat flour, salt, nutmeg, cinnamon, and yeast to the pan. Imagine these as your bread’s backbone, each playing its part.
  3. Set your bread machine to the dough cycle. Let it do its magic while you kick back with your favorite book or start on a Netflix binge.
  4. When the cycle ends, remove the dough and roll it into a rectangle, about 10×12 inches. You’re going for “slightly wonky” rectangle, not architectural blueprint.
  5. Spread softened butter all over the surface of the dough, reaching the edges. This is where the decadence starts building.
  6. Sprinkle the surface with brown sugar and cinnamon, evenly covering the dough. This is your moment to be generous; it’s the heart of your cinnamon swirl.
  7. Roll the dough tightly, starting with the shorter side. Pinch the ends and fold them down to seal your tasty package.
  8. Place your dough seam-side down in a bread pan and cover. Let it rise in a warm, cozy spot for about an hour, or until it doubles in size. The dough should look slightly puffed and proud.
  9. Preheat your oven to 350°F (175°C). The anticipation is building!
  10. Once your dough has risen, pop the pan into the oven and bake for 35 minutes. The bread will turn a golden brown, filling your kitchen with the aroma of baked heaven.
  11. Remove from the oven and let it rest in the pan for at least 10 minutes. This is crucial for allowing the swirl to set and for not burning your eager fingers.

Cook’s Notes

One of the greatest joys of this recipe is its forgiving nature. You can store the bread in an airtight container for up to five days, although I suspect it won’t last that long. If you want to get ahead of your bread game, you can prepare the dough the day before. After rolling and placing it in the pan, cover it tightly with plastic wrap and let it hang out in your fridge overnight. Just bring it back to room temperature and allow it to rise before baking.

Make It Your Own

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

  • Swap the brown sugar for honey and add a sprinkle of cardamom for a floral twist.
  • For a nutty crunch, add a handful of chopped walnuts or pecans to the cinnamon filling.
  • Replace the butter with coconut oil for a subtle coconut flavor that pairs beautifully with cinnamon.
  • Use a teaspoon of pumpkin spice instead of nutmeg and cinnamon for an autumnal vibe.

If you try this, I’d love to hear how it turns out — drop a comment or tag me! There’s nothing more fun than seeing your delicious creations ripple out into the world. Happy baking!

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Middle Eastern Chopped Salad | Made by Meaghan Moineau

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

How to Make Middle Eastern Chopped Salad

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

Cook’s Notes

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

Make It Your Own

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

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

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

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Crockpot “Refried” Beans | Made by Meaghan Moineau

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

How to Make Crockpot “Refried” Beans

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

Cook’s Notes

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

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

Make It Your Own

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

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

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

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

Posted on by Meaghan Moineau

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

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What You’ll Need

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

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

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

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

Cook’s Notes

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

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

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

Make It Your Own

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

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

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Fat Free Gingerbread Cookies | Made by Meaghan Moineau

Posted on by Meaghan Moineau

The other day, I found myself in one of those classic kitchen dilemmas. It was a chilly autumn afternoon, I was craving something warm and spicy, and I swear, every recipe I came across called for ingredients I didn’t have on hand. Determined not to let my sweet tooth win, I started rummaging through my pantry, and that’s when it hit me: fat-free gingerbread cookies! Yes, you read that right. These cookies are just what you need when you crave that cozy, ginger-spiced goodness but want to keep things light. Trust me, these cookies are packed with bold flavors, and you might already have most of these ingredients at home. Plus, they’re soft, chewy, and perfect for an afternoon treat or a holiday gathering.

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What You’ll Need

Okay, so these cookies are awesome because aside from being fat-free, they use simple ingredients that pack a punch. Here’s what you’ll need:

  • All-purpose flour
  • Whole wheat flour
  • Baking soda
  • Salt
  • Ground ginger
  • Cinnamon
  • Ground cloves
  • Black pepper
  • Fresh ground nutmeg
  • Ground allspice
  • Dark brown sugar
  • Blackstrap molasses
  • Apple sauce
  • Vanilla extract
  • Maple extract
  • Chai concentrate
  • Egg whites
  • Candied ginger
  • Granulated sugar
  • Cinnamon (for rolling)

How to Make Fat Free Gingerbread Cookies

  1. Start by sifting together the all-purpose flour, whole wheat flour, baking soda, salt, and all your spices. You’ll know it’s ready when the spices smell like a warm hug.
  2. In a large mixing bowl, combine the dark brown sugar, blackstrap molasses, apple sauce, vanilla extract, maple extract, and chai concentrate. Use an electric mixer and beat it for about four minutes until everything’s smooth and luscious.
  3. Add the egg whites into your molasses mixture. Beat for another minute until the whites are completely mixed in.
  4. Slowly incorporate your sifted dry ingredients into the wet mixture. Beat until everything is fully combined, creating a rich, aromatic dough. Stir in the candied ginger bits for that extra zing.
  5. Cover the dough and let it chill in the fridge for at least an hour. I personally prefer letting it chill overnight for a deeper flavor.
  6. When you’re ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
  7. Mix the granulated sugar with a dash of cinnamon in a shallow bowl. Scoop a tablespoon of dough, coat it in the cinnamon sugar, and shape it into a ball.
  8. Place each dough ball on the prepared baking sheet, leaving about three inches of space between them. They will spread out as they bake.
  9. Bake the cookies for 10-12 minutes until they’re beautifully puffed and you start to smell that delightful gingerbread aroma.
  10. Once out of the oven, transfer the cookies to a wire rack to cool. Trust me, waiting for them to cool is the hardest part!

Cook’s Notes

Baking these cookies is pretty straightforward, but here are a few tips to ensure they turn out perfect every time. First, don’t skip the chilling step. It helps the flavors meld together and keeps the dough from spreading too much. If you’re planning ahead, you can make the dough and keep it in the fridge for up to two days. Just remember to let it sit at room temperature for a few minutes if it’s too hard to scoop. For leftovers, these cookies stay fresh for about a week if kept in an airtight container. You can also freeze them for longer storage—just thaw before serving.

Make It Your Own

These cookies are versatile, so feel free to experiment with these ideas:

  • Swap the candied ginger for chocolate chips if you’re feeling a chocolate craving coming on.
  • Use pumpkin pie spice instead of the individual spices for a quicker spice mix.
  • Replace the chai concentrate with a strong brewed tea of your choice for a subtle flavor twist.
  • If you want a little crunch, add some finely chopped nuts like pecans or walnuts.

If you try this, I’d love to hear how it turns out—drop a comment or tag me! Baking is all about experimenting and having fun, so don’t be afraid to make these cookies your own. Enjoy every spicy, soft bite!

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