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! ūüôā

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‚ĄČ/175‚ĄÉ.
  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
Jun 282013
 

Chicken Salad with Pomegranate | My Little Gourmet

We’ve currently got a little bit of an obsession with pomegranates in our household. Arik and I sprinkle the delicious little sweet and sour seeds on our oatmeal or bircher muesli in the mornings or will just eat them by the handful as a snack. The only thing that bothers me about this fruit, is getting those seeds out of the white casing. I went on a little search to try and find an easier method than the one I was using, and actually found a way that seems to be the quickest and easiest method out there. Here are some step-by-step instructions in case you guys are also having issues with deseeding. If you are not, then please share your method because if it gets easier than this, I am all ears!

How to de-seed a Pomegranate easily | My Little Gourmet

What you’ll need is a medium bowl filled with some water, a knife, a strainer, and a big flat spoon like the wooden one above.
1.)To start you’ll want score the fruit horizontally with the knife. Don’t cut all the way through because then you’ll cut the seeds and that could get messy.
2.)Next take the fruit in both hands and twist it open.
3.)Take a half and place it open-side down in your palm and hold the spoon in your other hand. Now, over the bowl of water, whack (pretty hard) the backside of the pomegranate with the spoon. Continue doing this while turning the fruit so you get the seeds out of all of the sides.
4.)Repeat with the other half.
5.)Take a strainer or spoon and skim all of the white pieces off the top of the water.
6.)Dump the seeds out into a strainer and voila, you’ve got yourself some ready-to-eat pomegranate seeds in a matter of minutes.
You may want to put an apron on while doing this because every once in a while a little juice can squirt out. Well, now that you guys know how to get your pomegranate seeds out, you may as well try out this yummy harvest chicken salad.

Chicken Salad with Pomegranate | My Little Gourmet

There is absolutely no mayonnaise (only Greek yogurt) in this and it is still creamy and delicious! I season the chicken breasts with seasoning salt and pepper and cook them in a frying pan so that they are nice and golden brown. Usually I’ll just make this at the beginning of the week, so that numerous days of lunches are taken care of and all you have to do is toast some bread!

Chicken Salad with Pomegranate | My Little Gourmet

 

5.0 from 3 reviews
Harvest Chicken Salad with Pomegranate
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 lb./500g chicken breast, cooked and diced into small chunks
  • ½ red onion, diced finely
  • ½ apple, diced into small chunks
  • 10-15 grapes, quartered
  • 2-3 tablespoons pomegranate seeds
  • 2 tablespoons sliced almonds
  • ½ cup/100g Greek yogurt
  • 2 tablespoons lemon juice
  • ½ teaspoon garlic powder
  • salt and pepper
Instructions
  1. Combine all of the ingredients in a large bowl and add salt and pepper to taste.
  2. Serve on fresh bread or rolls.
Notes
*I season the chicken breasts on both sides and cook them in some melted butter in a pan.

 
Recipe adapted from Nature Box
 Posted by at 12:32
May 032013
 

Bircher Muesli | My Little Gourmet

Bircher Muesli was developed around 1900 by Swiss physician Maximilian Bircher-Brenner for his patients and is still a very popular breakfast throughout Switzerland and Germany. The original recipe called for much more fresh fruit than grain and soaked the raw oats overnight since they took some time to soften.¬†Nowadays, a soak time of 30-60 minutes seems to suffice when using quick oats, although I still prefer to prepare it the night before so that we don’t have to wait for our breakfast in the mornings.

Bircher Muesli | My Little Gourmet

Arik likes to not only eat the muesli for breakfast, but also in the afternoon as a snack. As far as toppings go, you can use just about anything your heart desires for fruit and nuts. We like to alternate between blueberries, strawberries, nectarines, hazelnuts, sesame seeds, and toasted coconut. And of course, no muesli is complete for Arik, without raisins, which we add the night before so that they are nice and soft.

Bircher Muesli | My Little Gourmet

Keep in mind, when using rolled or old-fashioned oats, they will require a longer soak time than quick oats. I also like the texture to be quite mushy (sorry…), so this recipe uses quite a bit of liquid and yogurt. If you prefer a thicker texture just decrease the amount of milk and yogurt.

Bircher Muesli | My Little Gourmet

If you and your kids like oatmeal and yogurt, you will love bircher muesli. It’s the perfect summer-time breakfast, and not only really easy to make, but healthy too!

Bircher Muesli | My Little Gourmet

 

5.0 from 24 reviews
Bircher Muesli
 
Author:
Serves: 4-6
Ingredients
  • 2 cups/150g rolled or quick oats
  • 1¾ cups/420ml milk
  • ¼ cup/60ml apple juice
  • 3 tablespoons lemon juice
  • 1 apple, cored and grated with the peel
  • 1-2 tablespoons honey
  • 1½ cups/375g plain yogurt
  • A dash of cinnamon (optional)
  • Toppings : your favorite fresh and/or dried fruit, nuts, toasted coconut, etc.
  • Our favorites: blueberries, strawberries, raisins and hazelnuts
Instructions
  1. Combine oats, milk, apple juice and lemon juice and let sit overnight in the refrigerator.
  2. In the morning add the grated apple, honey (to taste), yogurt, and cinnamon, if desired, and mix well.
  3. Top with your favorite fruits and nuts.
Notes
* If you are short on time in the mornings, you can add the grated apple the night before to save a few minutes.

 

 Posted by at 14:00
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
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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
Dec 012012
 

Carrot Ginger Soup with Avocado

As you’ve probably noticed I’m a little behind with my post this week. ¬†That’s because I’ve spent pretty much the whole week on the couch and sick. ¬†It has not been fun, let me tell you. ¬†And when I am sick, the only thing I really have an appetite for and am able to eat is soup…which is exactly what I did.

Carrot Ginger Soup with Avocado

This carrot soup is so easy to make, which is perfect when you’re not feeling too hot. ¬†The freshness of the lime and ginger and the coolness of the avocado was exactly what I needed to get me back on my feet. ¬†I always double the recipe and freeze any leftovers so I’ve got them ready to go for the next sick day…

Carrot Ginger Soup with Avocado

Carrot Ginger Soup with Avocado
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 30 g or 2 tablespoons butter
  • 1 onion, chopped
  • 10 g or 2 teaspoons ginger, chopped
  • 1 organic lime, zested and juiced
  • 500 g or 5-6 medium carrots, chopped
  • salt and pepper
  • 1 tablespoon sugar
  • 800 ml or 3⅓ cups vegetable stock
  • 1 avocado, cubed
  • 100-150 ml or ¼ cup cr√®me fraiche (plus a few tablespoons for the garnish)
Instructions
  1. Melt the butter in a large pot over medium heat. Add the onion, ginger and lime zest and sautee for a minute.
  2. Add the carrots, continue to sautee for another minute, season with salt and pepper, add the sugar, and sautee for about 2 more minutes.
  3. Pour in the stock, bring to a boil, cover and let simmer for about 20 minutes.
  4. In the meantime combine the cubed avocado, 2-3 tablespoons lime juice and salt and pepper in a small bowl and set aside to use as a garnish.
  5. Puree or blend the soup, stir in crème fraiche, and season with salt, pepper and 2-3 tablespoons lime juice.
  6. Portion the soup into bowls and top each portion with a teaspoon of crème fraiche and a tablespoon of the avocado pieces.

Original recipe from Schmitzebilla

 Posted by at 14:00
Nov 022012
 

Quinoa salad with dried cranberries, pine nuts, and feta

I have to admit I tried quinoa for the first time just a few weeks ago. ¬†I know I’m behind the times. ¬†I’d heard a lot about it, but was a little weary about cooking it myself. ¬†Well, I finally did it, and I haven’t looked back since. ¬†This stuff is great…easy to cook and so versatile.

For those of you who are also a little clueless about quinoa (if there are any of you left out there) here are a few facts…

1.) Quinoa originally comes from South America, is pronounced kinwa, and is a species of goosefoot grown primarily for its edible seeds.

2.) It is a pseudocereal rather than a true, cereal, or grain.  As a member of the chenopod family it is more closely related to spinach or beets.

3.) The nutrient composition is very good compared with common cereals.  Quinoa grains contain good quantities of calcium, phosphorus, magnesium and iron.  It is gluten-free and has a high protein content (14% by mass).

The more you know. ūüôā These and many more facts on quinoa can be found on good old Wikipedia.

All in all my first experience with quinoa was a positive one. ¬†The whole family loved this salad, especially little Arik. ¬†I was sort of worried that he would pick out the dried cranberries and only eat those, but he ended up finishing his whole portion and even asking for seconds. ¬†What more can one want…

Alright, now it’s your turn to give it a try. ¬†Hope your families enjoy it just as much!

 Quinoa salad with dried cranberries, pine nuts and feta

Mediterranean Quinoa Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1½ cups quinoa
  • 3 cups water
  • ½ teaspoon salt
  • ¼ cup or 3 tablespoons pine nuts
  • ¼ cup/60ml olive oil
  • ¼ cup/60ml lemon juice
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons chopped fresh italian parsley
  • 2 scallions
  • ¼ cup or 3 tablespoons dried cranberries
  • ⅓ cup/100g crumbled feta cheese
Instructions
  1. Put quinoa in a strainer or cheese cloth and wash well. Place in a large pot, add water and salt, bring to a boil, lower heat, and let simmer with lid on until all water is absorbed. (15 to 20 minutes) Don't stir the "grain" while it is cooking. Test for doneness by tilting the pan to one side, making sure all the water has been absorbed. Remove the lid and let rest 5 to 10 minutes.
  2. Dry-toast pine nuts in skillet until they begin to change color.
  3. Combine olive oil, lemon juice, mint, and parsley in a large bowl.
  4. Add scallions, cranberries, feta cheese, and toasted pine nuts and toss. Add cooked warm quinoa a little at a time.
  5. Toss well and serve at room temperature.
 
Adapted from Feeding the Whole Family
 Posted by at 13:14