Ham and Broccoli Pasta Bake

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Feb 222014
 

A cheesy ham and broccoli casserole from mylittlegourmet.com

I am a huge fan of casseroles. They’re almost always tasty, they’re easy to make, and best of all…you usually have enough left-overs for a second day. And this casserole is no exception.

A cheesy ham and broccoli casserole from mylittlegourmet.com

A cheesy ham and broccoli casserole from mylittlegourmet.com

You probably already have most of these ingredients in your pantry so there’s not much shopping to do. If your kids aren’t opposed to garlic mix a pressed clove in with the panko and butter for the topping. Sooo yummy! If you guys are as big a fans of casseroles as I am, you should give this Tuna Casserole or this Enchilada Casserole a try as well.

A cheesy ham and broccoli casserole from mylittlegourmet.com

A cheesy ham and broccoli casserole from mylittlegourmet.com

Ham and Broccoli Pasta Bake
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1½ cups/360ml milk
  • 1 cup/240ml water
  • 3 tablespoons corn starch
  • 3 small cubes or teaspoons of vegetable bouillon
  • ½ teaspoon garlic powder
  • ½ teaspoon poultry seasoning
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon black pepper
  • 8oz./250g whole-grain penne pasta
  • 1 head/18oz./500g Broccoli, cut into little florets
  • 7oz./200g cooked ham, chopped into cubes
  • 7oz./200g shredded cheddar or gouda cheese
  • ¾cup/40g panko bread crumbs
  • 2 tablespoons butter, melted
Instructions
  1. Preheat the oven to 400℉/200℃.
  2. In a large pot, whisk together milk, water, corn starch and bouillon until corn starch has dissolved.
  3. Place the pot on medium heat and stir in garlic powder, poultry seasoning, mustard and pepper.
  4. Once the mixture comes to a simmer, take off the heat and set aside.
  5. In the meantime, bring about 2 quarts/2 liters of water to boil in a large pot.
  6. Once boiling, add the pasta and broccoli and cook for 6 minutes.
  7. Strain the pasta and broccoli, return to pot and add cubed ham.
  8. Add the cheese to the cream sauce and stir until mixed, but not melted.
  9. Pour the cheese sauce into the large pot and mix with the noodle mixture until well-coated.
  10. Transfer everything to a greased 9x13in (23x33cm) casserole dish and gently pat down using a spatula.
  11. In a small bowl mix the panko with the melted butter and sprinkle over casserole.
  12. Cover casserole with foil and bake for 20 minutes.
  13. Remove foil and bake for another 10 minutes or until golden brown.
  14. Remove casserole from oven and allow it to sit for 10 minutes before serving.
Notes
* If your family likes garlic, mix a pressed clove in with the panko and butter before topping the casserole with it.
* If you use a pasta other than penne be sure to adjust the cooking time accordingly.

Recipe adapted from PBS Parents Kitchen Explorers.

This time last year: Smoked Salmon and Sun-Dried Tomato Pasta

Smoked Salmon and Sun-Dried Tomato Pasta from mylittlegourmet.com

 Posted by at 13:51
Mar 262013
 

Lighter Sesame Chicken | My Little Gourmet

My hubby and I used to cook and eat different kinds of asian food A LOT, and the spicier the better. Since Arik has started eating the same foods we eat, I rarely make asian recipes and I never cook spicy. I do really miss that kind of cooking though, so I’ve been searching for some kid-friendly asian-style recipes. I came across the Sweet Broiled Salmon, which we really love and make all the time, and recently I found this Sesame Chicken.

Lighter Sesame Chicken | My Little Gourmet

Broccoli is one of Arik’s favorite vegetables, so I couldn’t go wrong with that, and he really seemed to like the sweet sauce. What I like about the recipe is the fact that you don’t bread and fry the chicken, which is how original sesame chicken is made. Instead you coat the chicken in egg whites and cornstarch, and cook it in a tablespoon of oil. This way the dish is much easier and faster to make and ten times healthier than deep-fried breaded chicken. Of course we (we being the adults) top ours with Sriracha to add some spice. Enjoy!

Lighter Sesame Chicken | My LIttle Gourmet

 Lighter Sesame Chicken | My Little Gourmet

 

5.0 from 1 reviews
Lighter Sesame Chicken
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 3 tablespoons honey
  • 2 tablespoons sesame seeds
  • 2 tablespoons soy sauce
  • 1 large garlic clove, finely chopped or pressed
  • 2 egg whites
  • 3 tablespoons cornstarch
  • 1 lb./500g skinless, boneless chicken breast, cut into small chunks
  • 2 tablespoons vegetable oil
  • 1 lb./500g broccoli, cut into small florets
  • 4 scallions, thinly sliced
  • salt and ground pepper
Instructions
  1. In a small bowl combine honey, sesame seeds, soy sauce, and garlic to make the sauce; set aside.
  2. In a large bowl whisk together egg whites and cornstarch; add chicken, season with salt and pepper, and toss to coat.
  3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat and add half the chicken. Cook, turning occasionally, until opaque throughout; about 6-8 minutes.
  4. While chicken is cooking, steam broccoli until crisp tender, about 5-7 minutes.
  5. When 1st batch of chicken is done, transfer to a plate, heat remaining tablespoon of oil, and cook the rest of the chicken.
  6. Once done, return all the chicken to the skillet; add sauce and scallions, stir until chicken is coated and allow to simmer 30 seconds.
  7. Add the steamed broccoli and toss to coat.
  8. Serve over rice.

 
Adapted from Martha Stewart
 Posted by at 19:55