Oct 042013
 

Creamy 10-Minute Tomato Soup | My Little Gourmet

Fall has definitely arrived here in Berlin and although I am not a big fan of being cold, I do look forward to hot chocolates, the coziness of being at home, and of course, home-made soups. Recently, Arik and I got home from a long and cold afternoon at the playground and I wanted nothing more than a hot bowl of soup. It was already pretty late and I had few ingredients so I made this creamy tomato soup in about 10 minutes. Best decision I have ever made. 🙂

Creamy 10-Minute Tomato Soup | My Little Gourmet

This soup was exactly what we needed that night. So easy and quick to prepare, yet much healthier and tastier than a opening up a can of soup. I have tried making this with honey in place of sugar and personally found the taste to be better when sugar was used, but I will leave what sweetener you use up to you. We had this soup with some grilled cheese roll-ups…more on that, next week. 🙂

Creamy 10-Minute Tomato Soup | My Little Gourmet

Creamy Homemade Tomato Soup in 10 Minutes
 
Cook time
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Author:
Serves: 2-3
Ingredients
  • 14oz./400g can chopped tomatoes
  • 1 teaspoon sugar
  • ½cup/120ml vegetable broth
  • salt and pepper
  • 2 tablespoons creme fraiche
  • fresh basil leaves for garnish
Instructions
  1. Combine tomatoes, sugar, and broth in a medium saucepan and place over medium heat.
  2. Bring to a boil, turn down heat, and simmer for about 5-10 minutes.
  3. Blend (I use a hand-held blender) soup until fine.
  4. Stir in creme fraiche and salt and pepper to taste before serving.
  5. If desired, top with some chopped fresh basil leaves.

 

 Posted by at 13:24
Apr 122013
 

Easy Crispy Chicken Nuggets | My Little Gourmet

I’ve been searching for a delicious, yet easy chicken nuggets recipe for a long time. Chicken nuggets are a staple childhood food (at least they were for me) and I didn’t want to deny Arik of these delicious little things, but I also didn’t want to serve him some pre-made frozen version. Unfortunately, all the recipes I was finding required me to coat each little nugget in flour, egg, and breading and then fry them in a pan, which as most of you parents know, is pretty impossible to do when you’ve got a hungry toddler hanging out in the kitchen.

Easy Crispy Chicken Nuggets | My Little Gourmet

Easy Crispy Chicken Nuggets | My Little Gourmet

Then I found this little gem of a recipe. It requires only 4 ingredients and promised no elaborate breading of the chicken nuggets. I was sold, and tried it out immediately. It truly is a really easy recipe, which all three of us loved. You just simply put the cut up chicken and some red pesto in a bowl and mix. Then you toss that chicken in a freezer bag with crushed cornflakes and shake. Lastly, you place the nuggets on a cookie sheet and bake…so easy, and more importantly, a lot less messy than breading and frying. The other great thing about the recipe, is that you can easily freeze the uncooked breaded nuggets and save them for a busy weeknight.

Easy Crispy Chicken Nuggets | My Little Gourmet

I personally find, that the red pesto provides enough seasoning for the nuggets (especially since I am cooking for a 21 month old), but if you prefer a little kick to your nuggets you can season the crushed cornflake mixture however you desire. The original recipe calls for breadcrumbs instead of cornflakes. I went ahead and tried regular breadcrumbs, panko breading, and cornflakes and in the end cornflakes were a clear winner with all three of us. I served them with oven-baked potato wedges and green beans….and of course, ketchup.

Easy Crispy Chicken Nuggets | My Little Gourmet

5.0 from 1 reviews
Easy Crispy Chicken Nuggets
 
Prep time
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Serves: 3
Ingredients
  • 2 skinless boneless chicken breast, cut into small cubes
  • 3 tablespoons red pesto
  • 2-3 handfuls cornflakes, crushed into small pieces
  • 2-3 tablespoons olive oil
Instructions
  1. Preheat the oven to 400℉/200℃.
  2. Place the cubed chicken pieces in a bowl, add the pesto, and mix together until all pieces are covered.
  3. Pour the oil onto a shallow baking tray, just enough to cover it, and place in the oven for 5 minutes.
  4. Put the cornflakes in a freezer bag, crush them into small pieces, and add the chicken in small batches. Shake each batch around until each piece is coated with cornflakes.
  5. Place the chicken nuggets onto the heated greased baking tray so that no pieces are touching each other and bake in the oven for 10-15 minutes or until golden brown.
Notes
*Breadcrumbs or panko can be used in place of cornflakes. *If you are wanting to pre-make these and freeze them, then once the nuggets are coated, place them on a baking sheet (not touching each other) and put them in the freezer. When they are frozen solid, place them in a container or freezer bag and store in freezer until ready to bake.
 
Recipe adapted from BBC Good Food.
 Posted by at 14:00

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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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
Mar 082013
 

The Classic Meatloaf | My Little Gourmet

I don’t know how well-known or popular meatloaf is here in Germany, but I do know (and I think most of my American readers would agree) that it is a classic family dinner in the states. This recipe is from an ancient copy of  the Better Homes and Gardens Cookbook my mother gave me when I moved out here. I was recently thumbing through it to look for some inspiration when I cam across this meatloaf recipe I remembered from my childhood, and decided to test it out. It was WAY better than I remembered, but that could partly be due to the fact that we ate this meatloaf A LOT. 🙂

The Classic Meatloaf | My Little Gourmet

Making this is sooo easy…just combine all of the ingredients, press into a 5×9 in loaf pan and place in the oven. If you don’t have a loaf pan you can also just form it into a loaf and place it into a 9 x 13 in baking dish. Since the loaf pans here in Germany are a much different size, I made sure to use a meat thermometer (which I highly recommend you do as well) in order to determine when the meatloaf was done. As soon as the internal temperature reaches 160℉/71℃ you want to remove the meatloaf from the oven, top with the glaze and cook for another 10 minutes. If you keep the meatloaf in there for too long it will end up drying out. If you have children that aren’t too fond of vegetables you can easily add a grated carrot or zucchini, or both, to the meatloaf and they will never know. 🙂

The Classic Meatloaf | My Little Gourmet

My absolute favorite part about this recipe is the glaze. It takes just a minute to whip up and is the perfect addition to this meatloaf. If you want to use something different, I’ve been told barbecue sauce also makes a nice topping. Regardless of the topping, if you also have fond memories of meatloaf family dinners as a child, try this one out; it’ll take you back.

The Classic: Meatloaf
 
Prep time
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Total time
 
Serves: 4
Ingredients
For the Meatloaf:
  • 1½ lbs./500g ground beef
  • 2 eggs, beaten
  • ¾ cup/180ml milk
  • ⅔ cup bread crumbs
  • 1 small onion, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon oregano
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
For the Glaze:
  • 3 tablespoons ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon mustard
Instructions
  1. Pre-heat oven to 350℉/175℃.
  2. In a bowl combine all ingredients for the meatloaf and mix well. Lightly pat mixture into a greased loaf pan.
  3. Bake in the pre-heated oven for 50-60 minutes or until internal temperature is at 160℉. While meatloaf is baking combine ingredients for the glaze.
  4. Once meatloaf is to temperature or the juices run clear, remove from the oven and spoon or drain off the fat.
  5. Spread the glaze over the meat, return to oven and bake for about 10 minutes more.
  6. Allow meatloaf to stand for 10 minutes before serving.
Notes
If you've got picky eaters at home, then add some grated carrot or zucchini to the meat, so they get their veggies without even knowing it.

 
 Adapted from the Better Homes and Gardens Cookbook
 Posted by at 14:58

Baked Potato Soup

 Soups  Comments Off on Baked Potato Soup
Oct 052012
 

Baked Potato Soup

Slowly but surely, it’s turning into fall.  Although, I am definitely a summer person, I am pretty excited for this change because it means soup weather is starting.  There are few things that are better than a steamy hot bowl of soup on a cold fall day.  And in order to celebrate this, here is the first of probably many  soup recipes to come.  The best thing about this soup, is that you can bake the potatoes anytime beforehand so that the actual cooking of the soup takes no time at all.  Of course Arik gets to put all of the toppings on himself since that makes the soup the tastiest!

Baked Potato Soup

Baked Potato Soup
 
Prep time
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Author:
Serves: 4
Ingredients
  • 4 bacon strips
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 3 tablespoons all-purpose flour
  • 1 pinch of salt
  • 1 teaspoon dried basil
  • ½ teaspoon pepper
  • 3 cups/750ml vegetable broth
  • 4-5 medium sized baked potatoes, peeled (if desired) and cubed
  • 1 cup/240ml cream
  • Toppings:
  • green onions, shredded cheese, hot pepper sauce for toppings
Instructions
  1. In a large saucepan, cook bacon until crisp. Remove bacon from pan, leaving about 1 tablespoon of drippings behind.
  2. Saute the onion and garlic in the drippings until tender.
  3. Stir in flour, salt, basil and pepper; mix well.
  4. Gradually add broth. Bring to a boil, and continue boiling while stirring for 2 minutes.
  5. Add the potatoes (baked beforehand) and cream; heat through but do not allow to boil again.
  6. Top each serving with cheese (I use cheddar or gouda), green onions, bacon and hot pepper sauce (for the adults).
 
Adapted from Kristi Teague
 Posted by at 15:00

Chicken and Vegetable Risotto

 Main Dishes  Comments Off on Chicken and Vegetable Risotto
Sep 282012
 

Chicken and Vegetable Risotto

This is one of our favorite meals because it is so flexible and easy for Arik to eat by himself.  You can toss in just about any vegetables you want.  I’ve been going with red bell pepper, zucchini and mushrooms since that seems to be the favorite right now, but just about anything will work (ie asparagus, peas, corn, green beans, eggplant, etc.) As far as the broth goes, you can go with chicken or vegetable.

I hope your kiddies will like this one as much as mine does!

Chicken and Vegetable Risotto

Chicken and Vegetable Risotto
 
Prep time
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Total time
 
Author:
Serves: 4-5
Ingredients
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 1 chopped onion
  • 1 chopped garlic clove
  • 2 chicken breasts, cut to a size your baby can handle
  • 3¼ cups or 900 mL chicken or vegetable broth
  • Vegetables of your choosing (I used 1 zucchini and 1 red bell pepper)
  • 1½ cups or 300 grams risotto rice
  • 2 tablespoons grated Parmesan cheese
  • Freshly ground black pepper, to taste
Instructions
  1. Heat the oil and butter in a large saucepan. When the butter is melted add the onion and garlic, and fry until soft. Add the chicken and fry until the outside is white.
  2. Meanwhile, put the broth on to heat in a separate pan.
  3. Add the vegetables to the chicken, and fry gently for 3-4 minutes or until they start to soften.
  4. Add the rice and stir to make sure all of the grains are covered in oil/butter (add a little more oil or butter if necessary).
  5. Add the hot broth to the rice mixture, a ladle-ful at a time, stirring constantly, until each ladle-ful is absorbed. Simmer gently. Continue adding broth (you may not need to use all of it) stirring until the rice is plump but still has a "bite." The overall consistency should be creamy when done (this will take about 20 to 25 minutes).
  6. Take the pan off the heat, stir in the Parmesan cheese and black pepper, and serve.
 
Adapted from The Baby-Led Weaning Cookbook
 
 Posted by at 22:15