Jan 102014
 

This twist on beef stroganoff is incredibly easy to make and so cheesy and delicious! from mylittlegourmet.com

Happy New Year!! Did you all have nice holidays? It’s been pretty hectic around here these last few weeks, which is also the reason the blog has been so quiet. Despite the hecticness, we’ve had an amazing holiday. We met up with my mom-in-law in Paris and also went to Disneyland Paris. Arik preferred the latter, since he got to meet all of his favorite characters, live and in-person, but the Eiffel Tower did seem to impress him as well. 🙂

This twist on beef stroganoff is incredibly easy to make and so cheesy and delicious! from mylittlegourmet.com

 Then we all travelled back to Berlin and spent Christmas at home. It was really nice having some family (even if it was just one person) around for the holidays. Arik was also really excited to have grandma and all of this new-found attention.  New Year’s Eve was  spent at home with a Raclette dinner and some kid’s fireworks. And then, sadly, we had to say goodbye to grandma and go back to normal life. Now my brother is here so Arik is back to getting lots of extra attention. I’m thinking once he departs as well, Arik is going to take a while getting used to having just his boring old parents around. 🙂

This twist on beef stroganoff is incredibly easy to make and so cheesy and delicious! from mylittlegourmet.com

So, as you can see we’ve been pretty busy and I haven’t had much time to spend in the kitchen. That is why this week’s recipe is really quick and incredibly easy. I know, with all that cheese, it isn’t exactly the healthiest, but it IS delicious. 🙂 It’s sort of a tex-mex take on beef stroganoff using taco seasoning, corn and cheese. Well, I hope you all had a great start to the year and I am excited to see what 2014 has in store for us!

This twist on beef stroganoff is incredibly easy to make and so cheesy and delicious! from mylittlegourmet.com

Taco Stroganoff
 
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Author:
Serves: 4
Ingredients
  • 8 oz./250g egg noodles
  • 1 small onion, chopped
  • 1 lb./500g ground beef
  • 1 small red bell pepper, chopped
  • 1 package taco seasoning mix
  • ½ cup/125ml water
  • ¾ cup/200g corn, I used canned, but frozen should work too
  • 1 (8oz./240g) package chive and onion cream cheese
  • 1 cup/100g shredded cheese (I used gouda, but cheddar or mexican cheese mix would also be great)
Instructions
  1. Cook noodles according to package instructions.
  2. In a large pan over medium heat, cook onions and ground beef until beef is browned.
  3. Tilt pan and remove any excess fat.
  4. Add bell pepper and cook another 2-3 minutes.
  5. Add taco seasoning, water, and corn and cook for 1-2 minutes.
  6. Add cream cheese and shredded cheese; cook until heated through and cheeses are melted.
  7. Toss with egg noodles and serve.
 
Recipe adapted from Julie’s Eats and Treats.
 Posted by at 13:43
Jun 222013
 

Vegetarian Enchilada Casserole | My Little Gourmet

These last days have been pretty hectic for us here. We went to a 4 day wedding, celebrated Arik’s 2nd birthday and my husband’s cell phone was stolen right from under his nose at his office. Even though we’ve been somewhat stressed I still wanted Arik’s day to be about him and filled with his favorite things. For breakfast he had some blueberry lemon whole-wheat pancakes, I baked him a strawberry roll cake (recipe to come soon) and for dinner I made one of his favorite meals, this enchilada casserole.

Vegetarian Enchilada Casserole | My Little Gourmet

The enchilada sauce can be easily made from scratch and that way you are able to control the spiciness. I’ve noticed that different chili powder brands have different amounts of spicy so I would start with just a 1/4 teaspoon and then increase after tasting. I usually end up keeping the casserole fairly mild and then add some chipotle hot sauce to mine at the end.  If you have a family of meatlovers, you could of course add some chicken or ground beef to keep them happy. Enjoy and happy birthday my sweet boy! Thank you for 2 amazing fun-filled years and here’s to many more to come!

Vegetarian Enchilada Casserole | My Little Gourmet

 

5.0 from 1 reviews
Enchilada Casserole
 
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Author:
Serves: 4-5
Ingredients
Enchilada Sauce:
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ½-1 teaspoon chili powder depending on the spiciness of your powder
  • 1 tablespoon cumin
  • 1 teaspoon honey
  • 1 14oz/400g can of diced tomatoes, unsalted
  • ¼ cup/60 ml water
Filling:
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon cumin powder
  • ½ teaspoon salt
  • ½ cup/150g sour cream plus some for garnish
  • 1 large egg
  • 1 cup/250g frozen or canned corn kernels
  • 1 14oz/400g can black beans, drained
  • 1 red bell pepper, diced
  • 2 tablespoons fresh cilantro, chopped
  • 2½ cups/ 250g shredded cheese, I used gouda, but cheddar or mexican blend would be great too
  • 6 corn or flour tortillas
Instructions
  1. Heat olive oil up in a medium saucepan and saute onions for 4 minutes. Add garlic, salt, cumin and chili powder and saute another minute.
  2. Add honey, tomatoes and water and stir. Bring to a boil, cover, turn down heat and simmer for 10 minutes.
  3. Allow sauce to cool for 10 minutes, puree/blend, and set aside.
  4. While sauce is cooling, preheat oven to 350℉/175℃ and start to prepare filling.
  5. In a large bowl, whisk together onion, garlic, cumin, salt, sour cream and egg.
  6. Stir in corn, beans, bell pepper, cilantro and 2 cups/200g of the cheese.
  7. To make the casserole pour ½ cup/125ml of the enchilada sauce on the bottom of a 7x11 baking dish. Cover with 2 corn tortillas, tearing them to fill in the empty spaces.
  8. Spread half of the veggie and cheese mixure on top of the tortillas and top with another ½ cup/125ml of sauce followed by 2 more tortillas.
  9. Spread the remaining mixture on top and top with the last 2 tortillas, sauce and cheese.
  10. Bake uncovered for 40 minutes or until the cheese is golden brown.
  11. Serve with sour cream and fresh cilantro on top.
Notes
*Prepared casserole can be frozen and then baked in a 350℉/175℃ oven for 45-50 minutes.

 
Recipe adapted from Weelicious
 Posted by at 22:11

Grilled Corn and Avocado Salad

 Salads  Comments Off on Grilled Corn and Avocado Salad
Mar 222013
 

Grilled Corn and Avocado Salad | My Little Gourmet

I don’t know how many times I’ve found something great on Pinterest and then wondered why I didn’t think of doing that myself. Once again it’s happened…Bev from BevCooks introduced me to the idea of roasting corn under the broiler. As soon as I saw this pin I thought of one of my favorite summer salads and wondered if it would work for this as well.

Oven-Broiled Corn

Make roasted corn in minutes: Just toss frozen or canned corn with olive oil, salt and pepper, place on a lined cookie sheet, and broil in the oven for 5-7 minutes.

Every summer I look forward to finally being able to light up the grill, grill some corn and make this delicious salad. It’s so simple and easy to make and tastes incredibly refreshing. So, naturally, as soon as I saw this pin I immediately went to work and broiled some corn…and it worked. The salad was absolutely delicious (although, I must say, it definitely tastes best when using corn straight off of the grill). But this option is the perfect substitute when it is still snowing outside in March (yeah, that’s right, we STILL have snow) and you just want a little taste of summer.

Cubed Avocado

For easy chopping just cube avocado in the peel and scoop out with a spoon

I ended up using canned corn because that is all I had on hand, but I imagine frozen would roast even better and get a little crispier. Once I’ve tried it out I will report back (*here now finally my report back: frozen definitely turned out better than canned, although both work just fine)…and now I’m going to grab myself a bowl of salad, crank up the heat and some Bob Marley, and wait for summer to come; or at least for it to stop snowing and temperatures to rise above freezing.

Grilled Corn and Avocado Salad | My Little Gourmet

Grilled Corn and Avocado Salad
 
Prep time
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Total time
 
Serves: 4
Ingredients
  • 4 ears/10 oz/285 g of corn, fresh, frozen or canned
  • 1 avocado, cubed
  • 2 tablespoons cilantro, chopped
  • 1 lime, juiced
  • 2-3 tablespoons olive oil
  • salt and fresh ground black pepper
Instructions
  1. Grill 4 shucked ears of corn, rotating often, until lightly charred. Let cool slightly and carefully cut kernels from cob.
  2. If using frozen or canned, toss with some olive oil, salt and pepper, place on a baking sheet lined with aluminum foil and broil for 5-7 minutes or until lightly browned.
  3. Toss corn, avocado and cilantro gently in a bowl.
  4. Add lime juice, olive oil, salt and pepper to taste and toss again.
 
 Recipe adapted from Martha Stewart Living
 Posted by at 20:19
Dec 072012
 

Black Bean Tostada with Avocado Corn Relish

I am often asked what foods I miss most from home (Seattle, Washington) and my answer is always without hesitation, Mexican food.  Of course I miss the fresh seafood too, or a big fat bacon cheeseburger (okay, I think I’m hungry),  but without a doubt Mexican food is always at the top of my list.  I just haven’t been able to find the same kind of authentic Mexican cooking here in Berlin, but I’m not giving up until I’ve tried every single restaurant in this city.  And until then, we’ll just have to feed those cravings with some home-cooked Mexican food.

Black Bean Tostada with Avocado Corn Relish

Yes, I know this recipe isn’t exactly authentic Mexican cooking.  It’s more like Tex-Mex, but it’s delicious nonetheless.  If your kids don’t mind and you are wanting to add some spice, you can chop up a jalapeno pepper and add it to the tomatoes before cooking.  On the day of the picture I didn’t have scallions on hand and ended up using half of a purple onion, which was also quite delicious (although I do prefer the scallions).  The original recipe doesn’t call for it, but I like to add about a tablespoon of fresh chopped cilantro to the avocado corn relish.

Black Bean Tostada with Avocado Corn Relish

Since Arik hasn’t quite yet mastered the art of using a knife and fork I like to use the ingredients and make him a quesadilla while our tostadas are cooking in the oven.  This way most of the food goes into his belly and not on the floor.  If you want further instructions on this you can find them below the recipe.  !Buen provecho!

 Black Bean Tostada with Avocado Corn Relish

Black Bean Quesadilla with Avocado Corn Relish

Use the same ingredients to make an easy-to-handle quesadilla for the kids.

Black Bean Tostada with Avocado Corn Relish
 
Prep time
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Author:
Serves: 3
Ingredients
  • 2 limes
  • 2 scallions
  • 5 oz./140g frozen corn kernels (or 1 small can)
  • 1 tablespoon cilantro, chopped (optional)
  • 3 tablespoons olive oil
  • salt and pepper
  • 1 pint/2 cups/400g grape tomatoes, chopped
  • 7 oz./200g Gouda cheese, grated (Monterey Jack or Cheddar also work)
  • 4-5 flour tortillas
  • 1 can (15 oz./400g) black beans
  • 1 avocado, cubed
  • sour cream for topping, optional
Instructions
  1. Squeeze limes into a medium bowl. Thinly slice scallions and chop cilanro, and add to bowl along with corn. Add 1 tablespoon oil, season with salt and pepper, toss to combine, and set aside.
  2. Preheat oven to 425℉ (220℃).
  3. Arrange tortillas on two baking sheets covered with aluminum foil and brush both sides with remaining 2 tablespoons oil.
  4. Drain and rinse beans and sprinkle over tortillas. Top with tomatoes and cheese. Bake until golden and crisp, about 6-8 minutes rotating sheets halfway through.
  5. While the tostadas are baking, add the cubed avocado to the corn and toss to combine.
  6. To serve, top the tostadas with corn avocado relish and, if desired, sour cream.
Notes
*If making a quesadilla, butter one side of a tortilla and place it in a pan over medium heat. Sprinkle with beans, cheese and tomato and cover with another tortilla (buttered on outside). After 3-5 minutes when bottom starts to crisp and turn golden brown, flip and cook for another 2 minutes or until cheese is fully melted.

Original Recipe from Martha Stewart

 Posted by at 13:22