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Quinoa Lasagna

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Sep 272013
 

Quinoa Lasagna | My Little Gourmet

Yes, here it is again…quinoa. The last time I shared a quinoa recipe was this Mediterranean Quinoa Salad, which was a looong time ago. I am way past due for another recipe.

Quinoa Lasagna | My Little Gourmet

If you guys use your favorite pre-made tomato sauce, this lasagna is so easily and quickly prepared. To top it off, it is healthy and Arik absolutely loved it. He even requests quinoa now, when I ask him what he wants to eat. I better get to work and find some more recipes…if anyone has suggestions, I am all ears! :)

Quinoa Lasagna | My Little Gourmet

 

Quinoa Lasagna
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2 cups/480ml water
  • 1 cup/170g quinoa
  • 1 tablespoons olive oil
  • 1 large onion, chopped
  • 1 cup/100g mushrooms, sliced
  • 2 cloves garlic, pressed
  • 2 cups/500g tomato sauce or pasta sauce
  • 2 cups/400g cottage cheese
  • 1 large egg, beaten
  • ¼ cup/15g parmesan cheese
  • 2 tablespoons chopped fresh basil or ½ teaspoon dried basil
  • 1 tablespoon dried oregano
  • 1 medium zucchini
  • 2 cups packed fresh spinach (tough stems removed) or 250g frozen spinach, thawed and liquid squeezed out
  • 1½ cups/150g shredded mozzarella cheese
  • salt and pepper
Instructions
  1. Grease a 9-by-13-inch (23-by-33-cm) baking dish.
  2. Place quinoa in a strainer and rinse really well. Add it to a medium saucepan, along with the water and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until there is no water left in the pan. Fluff with a fork and spread evenly in the bottom of the baking dish.
  3. Preheat oven to 350℉/175℃.
  4. Add oil to a large saucepan and place over medium heat. Add onion and cook, stirring frequently for about 5 minutes or until transparent and slightly browned.
  5. Add mushrooms and cook for about 3 to 4 minutes until softened and very little moisture is left in the pan. Add the garlic and tomato sauce, stir until hot and remove from heat.
  6. Combine cottage cheese and beaten egg in a medium bowl. Add parmesan cheese, basil, and oregano and mix well.
  7. Spread ⅓ of the tomato sauce over the quinoa and top with all of the zucchini.
  8. Top this with all of the cottage cheese mixture, ½ of the remaining sauce, and all of the spinach. Finish with the remaining sauce and spread mozzarella on top.
  9. Bake lasagna for 35 to 40 minutes or until cheese is melted, bubbling and slightly browned around the edges.
  10. Allow lasagna to stand for 10 minutes before serving.

 
Recipe adapted from Eating Well.
 Posted by at 12:30
Sep 212013
 

No-Bake Nutella Cake with Yogurt Whipped Cream | My Little Gourmet

Happy Birthday To You, Happy Birthday To You, Happy Birthday Dear Blog, Happy Birthday To You! This week My Little Gourmet is celebrating it’s first year of existence. Something like this needs to, of course, be celebrated with lots of sugar and plenty of calories. Allow me to introduce: No-Bake Nutella Cake with Whipped Yogurt Cream and Raspberries.

No Bake Nutella Cake with Yogurt Whipped Cream | My Little Gourmet

No Bake Nutella Cake with Whipped Yogurt Cream Cake | My Little Gourmet

This cake or tart or pie or whatever you want to call it requires no oven and very little work. You can make it a day ahead of time and keep it in the refrigerator overnight. The whipped yogurt cream is really soft and fluffy, so if you prefer it to be more set and firm, be sure to use some gelatin.

No Bake Nutella Cake with Whipped Yogurt Cream Cake | My Little Gourmet

American readers may be wondering what zwieback toast is and where you can get it. Apparently, Nabisco used to make this product in the states, but it has since been taken off of most grocery store shelves. I use the brand Brandt, which is the original and available to Americans on Amazon. The only downside, is that you either have to buy 10 boxes (about $24) or buy one box ($4) and spend almost $6 on shipping. A lot of people like to eat zwieback for breakfast or as a snack and most commonly it is given to teething babies so you might be able to use up the ten boxes. Or you could just make 20 of these cakes…problem solved. :) If you would rather make your own zwieback, this recipe sounds very good. Regardless of how and where you get your zwieback toast, you definitely should. It will be worth it, trust me!

Nutella and Zwieback

No Bake Nutella Cake | My Little Gourmet 

No Bake Nutella Cake with Whipped Yogurt Cream Cake | My Little Gourmet

On this special occasion, I want to take the opportunity to thank YOU, lovely readers of this blog! I appreciate you guys stopping by and trying out these recipes. I even more so appreciate it when you all take the time to leave me a note and tell me about the end result! So, thank you, thank you, thank you a thousand times over, because without you, there would be no blog- you guys are the best! Ok, enough of this sentimental stuff, let’s get to some cake making.

No Bake Nutella Cake with Whipped Yogurt Cream Cake | My Little Gourmet

 No Bake Nutella Cake with Whipped Yogurt Cream Cake | My Little Gourmet

No-Bake Nutella Cake with Yogurt Whipped Cream and Raspberries
 
Prep time
Total time
 
Author:
Serves: 6
Ingredients
  • ½ Jar/3/4cup/225g Nutella
  • 12 pieces of zwieback toast
  • 1 cup/300g plain yogurt
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 cup minus 2 tablespoons/200ml whipping cream
  • 1 teaspoon vanilla extract
  • fresh raspberries for topping
Instructions
  1. Line a springform pan with saran wrap.
  2. Place the zwieback in a sealable bag and crush until you have finely ground crumbs.
  3. Place Nutella in microwave for about 30 seconds or until melted.
  4. Mix together Nutella and zwieback crumbs and press mixture into springform pan. Pace in refrigerator for 1 hour or until hardened.
  5. In a medium bowl stir together yogurt, 2 tablespoons of sugar, and lemon juice.
  6. In another bowl combine cream, vanilla, and 1 tablespoon of sugar and whip until stiff.
  7. Gently fold whipped cream into the yogurt until combined and spread on top of Nutella crust. Place back in the refrigerator anywhere from 3 hours up until overnight.
  8. Top with fresh raspberries and serve.

 

On a side note, if you’ve ever wondered what Arik is up to while I am taking pictures of the food, here is your answer:

Food Shoot | My Little Gourmet

 Posted by at 14:22
Sep 132013
 

Oven-Baked Fish with Tomatoes and Capers | mylittlegourmet.com

So, I found this recipe a while ago and have been reluctant to try it out. I just don’t see capers and kids going well together. It could be, that I think this because I myself am not a huge fan of capers and rarely cook with them. Regardless, I just couldn’t picture Arik liking this fish dish. I totally have you guys sold on this recipe now, huh? Just hear me out, ok?

Oven-Baked Fish with Tomatoes and Capers | mylittlegourmet.com

Finally, when my parents were visiting and I was running out of meal ideas, I decided to give this one a chance. I am so happy I tried it out because everyone, including myself and Arik, really liked it. To top it off, it’s incredibly easy and quick to prepare. All you have to do is chop up your tomatoes, capers, and basil (I was feeling lazy and used frozen basil, so I didn’t even have to do this step), mix together your butter and top your fish with all the goodies. Grate some parmesan cheese over it all and stick it in the oven. Done!

Tomato Caper Butter | mylittlegourmet.com

Here’s the proof, that my child does, in fact, like capers. :) As you can see, the plate is empty and this is after his seconds. This recipe is definitely a keeper in our family!

My Little Gourmet

 Oven-Baked Fish with Tomatoes and Capers | mylittlegourmet.com

Oven-Baked Fish with Tomatoes and Caper Butter
 
Prep time
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Total time
 
Author:
Serves: 3
Ingredients
  • 4-5 small filets/500g/17oz. of cod or any white fish you prefer
  • ½ bundle of basil, chopped
  • 2 tablespoons butter, softened, plus some for the baking dish
  • 1 tablespoon concentrated tomato paste
  • 1 tablespoon capers, chopped finely
  • 4 small tomatoes on the vine, chopped
  • 3 tablespoons grated parmesan cheese
  • salt and pepper
Instructions
  1. Wash and pat dry the fish filets and remove any bones. Season with salt and pepper.
  2. Preheat the oven to 390℉/200℃.
  3. Mix all but 1 tablespoon of the basil with butter, capers, tomato paste and some pepper until smooth.
  4. Place the filets in a greased baking dish and spread the caper butter on top.
  5. Top the buttered filets with chopped tomatoes, left-over basil, and parmesan cheese.
  6. Bake for about 25 minutes until fish flakes easily.
Notes
*I either serve this fish with cous cous or fresh baguette and a green salad.
 
Recipe adapted from the GU Family Cookbook.
 
 
 Posted by at 14:07
Sep 072013
 

Mini Oatmeal Banana Cottage Cheese Pancakes | My Little Gourmet

A bit of a long title, I know, but I just felt that every one of these ingredients needed to get a mention. Especially cottage cheese…I love cottage cheese! It’s low in fat, high in protein and full of healthy vitamins and minerals. And best of all, it’s delicious!

Mini Oatmeal Banana Cottage Cheese Pancakes | My Little Gourmet

I’ve always wanted to try out cottage cheese pancakes, and when I found a recipe that included oats and bananas, I knew it would be a perfect recipe for Arik. We ate these mini pancakes topped with maple syrup, strawberries, and blueberries. Since it was only the two of us eating, some were left over, which Arik ate as an afternoon snack with no syrup or anything. I’m thinking these would be great to pre-make, freeze and then pop in the toaster in the mornings.

Mini Oatmeal Banana Cottage Cheese Pancakes | My Little Gourmet

Once you pour the batter in the pan, you can add blueberries, chocolate chips, etc. to the pancakes. If you want to make mini pancakes as well, an easy way to do it, is to fill an empty squeeze bottle with the batter and then use that to portion out small amounts. I’ve made these both as minis, and regular sized pancakes, and Arik could have cared less what size they were, so I think from now on I will save some time and just use a tablespoon to plop some batter in the pan. :) If you guys are needing some more breakfast ideas for your little ones come check out my Pinterest Board, Breakfast for Kids to gather some inspiration! :)

Mini Oatmeal Banana Cottage Cheese Pancakes | My Little Gourmet

5.0 from 3 reviews
Mini Oatmeal Cottage Cheese Banana Pancakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 1 cup/80g old-fashioned or quick cooking oats
  • 1 banana
  • 1 cup/200g cottage cheese
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • butter for cooking
Instructions
  1. Combine all ingredients in a blender and blend until batter is quite runny.
  2. Lightly coat a nonstick skillet or griddle with butter and heat over medium low heat.
  3. Drop about a tablespoon of batter onto skillet and cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more butter and remaining batter.
Notes
*An easy way to make mini pancakes is to fill the batter into an empty squeeze bottle and use it to drop small amounts of batter onto the skillet.
*Once the batter is on the skillet you can drop blueberries, chocolate chips, etc. onto the pancake.
 
 Recipe adapted from Ambitious Kitchen.
 Posted by at 10:35
Aug 302013
 

White Bean and Vegetable Pasta | My Little Gourmet

Arik is a little bean obsessed. Whether it be black beans, kidney beans, chickpeas or these giant white beans, he loves them all! I’m pretty sure he would just eat them straight out of the can if I let him, but since that’s not exactly the most balanced diet, I try to make a meal out of them. That’s why I was so excited when I found this really simple pasta recipe where the main ingredient is white beans.

White Bean and Vegetable Pasta | My Little Gourmet

White Bean and Vegetable Pasta | My Little Gourmet

This recipe is quick to make, healthy and all three of us really liked it. Any recipe that meets all of these requirements, gets two thumbs up from me and needs to immediately be shared with all of you! I hope your family takes to this one as much as mine did.

White Bean and Vegetable Pasta | My Little Gourmet

5.0 from 1 reviews
White Bean and Vegetable Pasta
 
Prep time
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Total time
 
Author:
Serves: 4-6
Ingredients
  • ½ lb./300g whole wheat pasta (I used penne)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 medium carrots, diced
  • ½ teaspoon dried sage
  • ½ teaspoon dried oregano
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup/180ml vegetable stock
  • 1 medium zucchini, diced
  • 1 15oz./400g can chopped tomatoes
  • 1 15oz./400g can white beans, drained and rinsed
  • parmesan cheese for topping
Instructions
  1. Cook pasta according to package instructions; drain and set aside.
  2. In a large skillet, heat oil over medium heat. Add onions and carrots and cook, stirring occasionally, for 3-4 minutes.
  3. Add sage, oregano, salt, pepper, and stock, reduce heat, and simmer for about 10 minutes.
  4. Add zucchini and tomatoes and cook until carrots are tender; about 7-8 minutes.
  5. Add the beans and cook for another 3 minutes.
  6. Toss with pasta and top each serving with parmesan cheese.
 
Adapted from Martha Stewart
 Posted by at 14:48
Aug 242013
 

Blueberry Butter | My LIttle Gourmet

We recently went out to dinner at an Austrian restaurant and before dinner they brought us a basket of bread and a small bowl with a scoop of something red. Arik immediately shouted that he wanted some strawberry ice cream. I went ahead and spread some on a slice of bread for him and once he realized this was in no way ice cream he was very skeptical. With the second bite though, the skepticism subsided and he just wanted more and more. You’re probably thinking that this bowl contained blueberry butter, but no, Arik ate an entire bowl of beet butter.

Blueberry Butter | My LIttle Gourmet

Of course, when I got home that evening I wanted to recreate this butter so I could share it with you all. After a few minutes of pondering I realized if I so much as mention beets on a kid-friendly recipe blog, I will probably get laughed at. So, in turn I decided to make this much more kid-friendly blueberry butter. We not only eat this for breakfast on crispbread crackers or toast, but also as an afternoon snack when I need to quickly and easily curb some toddler hunger. And I haven’t yet tried it, but next time I will be spreading this on these pancakes…yum!

Blueberry Butter | My LIttle Gourmet

Blueberry Butter | My LIttle Gourmet

5.0 from 2 reviews
Blueberry Butter on Crispbread
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • ⅓ cup/75g butter, soft
  • ½ cup/50g frozen blueberries, thawed and drained
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
Instructions
  1. Combine all ingredients in a bowl and blend well using a hand mixer. Taste and add more honey if it's not sweet enough for you.
  2. Store butter in the refrigerator until ready to use.
Notes
This butter can be spread on just about any kind of bread and cracker or even on some delicious fluffy pancakes.

 

 Posted by at 13:18
Aug 162013
 

 Hawaiian Chicken Skewers | My Little Gourmet

Our barbecue has finally arrived!! So, of course, we have been doing a lot of grilling. See, while my parents were here visiting we only barbecued once and that was already one time too many for my mother. I had given my dad the job of starting up the coals and about 90 minutes later they were ready to go. My dad said it was the coal’s fault, my mom said it was the grill master’s fault, and I just kept my mouth shut. :) So, when were clearing off the table after dinner (about 10pm at this point) my mom came to a conclusion, “We’re going to have to buy you guys a gas grill.” “Ummm, okay.”

Hawaiian Chicken Skewers | My Little Gourmet

And finally after 2 weeks their lovely gift has arrived and we haven’t stopped barbecuing since. :) The first item on my to-grill list were these hawaiian chicken skewers. We had these along with this grilled corn and avocado salad and baguette and it all ended up being so delicious. Unfortunately, my parents have already gone back home and didn’t get to reap the benefits of their gift to us. I am hoping the weather will be just as nice for their visit next summer and then we will be able to catch up on all of the grilling we missed out on this summer. And I will even volunteer to be the grill starter so that Grandpa doesn’t get in trouble again. :)

Hawaiian Chicken Skewers | My Little Gourmet

5.0 from 3 reviews
Hawaiian Chicken Skewers
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 lb./500g skinless chicken thighs or breasts (the thighs will stay more moist)
  • ½ cup/120ml soy sauce
  • ½ cup/120ml coconut milk
  • 4 tablespoons honey
  • 2-3 garlic cloves, chopped
  • 1 (1 in./2.5cm) chunk of ginger, peeled and grated
  • 1 teaspoon toasted sesame oil
  • 1 (7oz./200g) can pineapple chunks, drained (preserve ½cup/120ml juice)
  • ½ bell pepper, cut into chunks
  • ½ purple onion, cut into chunks
Instructions
  1. Trim the chicken of any visible fat and cut into chunks about 1 in/2.5 cm big.
  2. Mix the remaining ingredients, except for pineapple chunks, bell pepper and onion in a large bowl.
  3. Add the chicken chunks and allow to marinate for at least 4 hours, but best would be overnight.
  4. An hour before grilling, soak the wooden skewers in water to assure they won't catch on fire.
  5. Alternate the chicken chunks, pineapple, bell pepper and onion on each skewer.
  6. Grill the skewers at medium-low heat so that the marinade does not burn. Turn once after 5-7 minutes.
 
Recipe adapted from Homebrew Fitness
 Posted by at 11:42
Aug 092013
 

Kid-friendly Vegetable Fried Rice | My Little Gourmet

Initially my plan for this week’s post was a recipe for the grill, since my parents got us the awesome gift of a barbecue. I ordered it online about 2 weeks ago while they were visiting and am STILL waiting for it to arrive. So, you guys will have to wait for the planned chicken skewer recipe and instead, settle for this yummy fried rice.

Kid-friendly Vegetable Fried Rice | My Little Gourmet

This is Arik’s favorite way to eat rice and to be honest, it’s mine as well. I tend to just make a big batch of brown rice at the beginning of the week and use if for various things, including this recipe. You can use whatever veggies your kids prefer or what you happen to have on hand. If there are toddlers eating this, then be sure to chop up the vegetables quite small (especially the carrots) and make sure they are soft before serving. I usually serve this with this sweet broiled salmon, but if you want to make this a main course you could add some grilled chicken breast or even some shrimp on top.

Well, keep your fingers crossed that this grill arrives soon so I can get to barbecuing before this summer is over!

 Kid-friendly Vegetable Fried Rice | My Little Gourmet

 

5.0 from 1 reviews
Vegetable Fried Rice
 
Prep time
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Total time
 
Author:
Serves: 3-4
Ingredients
  • Butter for frying
  • 2 eggs, beaten
  • 1 clove of garlic, pressed
  • 1 teaspoon ginger, chopped finely
  • 2 medium carrots, peeled and chopped into small pieces
  • 2-3 scallions, sliced thinly
  • ½ cup or a few handfuls frozen peas
  • 1½ cups/250g cooked rice
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
Instructions
  1. Melt some butter in a large pan and cook the beaten eggs until done. Make sure to chop them up into smaller chunks.
  2. Remove the eggs and set aside.
  3. Melt some more butter in the pan and add garlic and ginger. Saute for about 30 seconds.
  4. Add chopped carrots and saute for 5 minutes.
  5. Add scallions and peas and saute for another 2-3 minutes.
  6. Add rice, egg, soy sauce and sesame oil and combine well. Allow to cook for another 2-3 minutes and serve.

 
Recipe adapted from Weelicious
 Posted by at 12:58
Jul 262013
 

Since my parents are in town visiting for their last week this week  and the weather has been gorgeous , I decided to stay out of the kitchen and enjoy some family time in the sun. I didn’t want to leave you guys empty-handed though, so I searched through some fellow food blogs and found 6 delicious and refreshing popsicles to beat the heat. These all look and sound so delicious I am torn as to which one to try first. :) Enjoy!

6 Summer Popsicles

 

1.) Raspberry Cheesecake Popsicles by Georgia from The Comfort of Cooking

2.) Fruit Popsicles by Nami from Just One Cookbook

3.) Roasted Strawberry and Toasted Coconut Popsicles by Joy from Joy the Baker

4.) Greek Yogurt Berry Smoothie Pops by Trish from Mom On Timeout

5.) Coconut Cream Pie Popsicles by Marla from Family Fresh Cooking

6.) Cherry Yogurt Popsicles by Meredith from In Sock Monkey Slippers

 

 Posted by at 13:18
Jul 192013
 

Pomegranate Lassi | My Little Gourmet

Since my parents are in town right now visiting us, we’ve been doing a lot of eating out. The other day we went to a Vietnamese restaurant, where Arik, by the way, ate two large summer rolls with tofu and fish sauce…sometimes I am amazed at what that kid eats. Anyway, I ordered Arik and myself a mango lassi to share to see it it would be something he likes. My question was quickly answered when I gave him the glass, blinked, and the whole thing was basically gone. So much for sharing. :) After getting such positive feedback from him, I decided to make him a lassi at home, with pomegranate instead of mango.

Pomegranate Lassi | My Little Gourmet

I already told you guys about our current pomegranate obsession in my Chicken Salad post, which is also where you can find  easy step-by-step instructions on how to de-seed a pomegranate. So I thought, why not turn those delicious little seeds into a lassi! And I am so glad I did…it was sooo good. Since pomegranates can be a little on the sour side, I went ahead and added some honey. If that is still not sweet enough for your kids you could always toss some mango in there to sweeten things up. Alright, next mission: a homemade kid-friendly summer roll… :)

Pomegranate Lassi | My Little Gourmet

5.0 from 1 reviews
Pomegranate Lassi
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 pomegranate
  • ½ cup/120ml water
  • 1¼ cup/300g plain yogurt
  • 1-2 tablespoons honey
Instructions
  1. De-seed the pomegranate and blend the seeds with the water. Strain the mixture in order to get the hard part of the seeds out.
  2. Blend the pomegranate juice with yogurt and honey and serve cold.
Notes
*If just the pomegranate juice isn't sweet enough for your kids, then you can add some mango for sweetness.

 

 Posted by at 13:54