Lemony Vegetable Quinoa Skillet with Feta Cheese

 Main Dishes  1 Response »
Nov 292013
 

Veggies and quinoa mixed with a lemon honey sauce and topped with feta cheese from mylittlegourmet.com

Veggies and quinoa mixed with a lemon honey sauce and topped with feta cheese from mylittlegourmet.com

For all of my non-American readers out there, yesterday was the day to give thanks in the States! In other words, Americans spent the day with family, stuffing their faces with turkey, stuffing, mashed potatoes, cranberries, gravy and, of course, pumpkin pie. Oh, how I miss it! We didn’t celebrate here because my big gourmet is gone on a business trip and I didn’t really feel like preparing a gigantic feast for just Arik and myself. That would have been the saddest Thanksgiving of all time. 🙂

Veggies and quinoa mixed with a lemon honey sauce and topped with feta cheese from mylittlegourmet.com

I’m thinking all of you that did partake in the face-stuffing could probably use something a little lighter and healthier today. This is where the vegetable quinoa skillet comes in. It’s got some good-for-you veggies, a deliciously tart/sweet lemon honey sauce, and, because we just can’t do without it, cheese! If you cook the quinoa ahead of time, this dish is done in a matter of minutes, which, I’m thinking, is just what you need if you were the one hosting Thanksgiving yesterday. 🙂

Veggies and quinoa mixed with a lemon honey sauce and topped with feta cheese from mylittlegourmet.com

Veggies and quinoa mixed with a lemon honey sauce and topped with feta cheese from mylittlegourmet.com

Enjoy and have a great 1. Advent!

Veggies and quinoa mixed with a lemon honey sauce and topped with feta cheese from mylittlegourmet.com

5.0 from 1 reviews
Lemony Vegetable Quinoa with Feta Cheese
 
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Author:
Serves: 4
Ingredients
  • 1¾ cup/420ml vegetable broth
  • 1 cup/ 170g quinoa, rinsed very well and drained
  • 1 tablespoon olive oil
  • 1 clove of garlic, minced
  • 1 medium zucchini, diced
  • 2 ears of sweet corn, kernels cut off the cob or ½cup/150g canned or frozen sweet corn, drained
  • 2 green onions, sliced
  • 2-3 medium vine-ripened tomatoes, chopped
  • ½ cup/100g feta, crumbled
  • 2 tablespoons fresh basil, chopped
  • salt and pepper
For The Honey Lemon Sauce:
  • Zest of 1 organic lemon
  • 2 tablespoons lemon juice
  • 1½ tablespoons honey
  • 1 clove of garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. In a saucepan, bring chicken broth to a boil and add rinsed quinoa. Cover and let simmer until broth is absorbed, about 25 minutes. Fluff the quinoa with a fork and allow to cool slightly.
  2. Meanwhile, combine all of the ingredients for the honey lemon sauce, whisk well and set aside.
  3. In a large skillet, heat oil over medium heat. Add garlic and saute for about 30 seconds.
  4. Add zucchini, sweet corn and green onions, season with salt and pepper and saute until tender, about 4-5 minutes.
  5. Add the cooked quinoa and half of the honey lemon sauce and cook for 1 minute.
  6. Add the remaining sauce, tomatoes, feta and basil to the skillet and stir well.

 

Recipe adapted from Iowa Girl Eats.

 

 

 Posted by at 13:23

Easy Moroccan Chicken

 Main Dishes  4 Responses »
May 172013
 

Easy Moroccan Chicken | My Little Gourmet

This chicken recipe is really easy to make and a little different than what we are used to. Arik loves pine nuts and raisins, so he was loving this combination. It isn’t at all spicy, and due to the raisins it has a somewhat sweet taste, which is popular with the kiddies.

Easy Moroccan Chicken | My Little Gourmet

I served this with some steamed broccoli and a cucumber salad. It tastes great served over couscous, but I could imagine it also pairing well with rice or quinoa. It’s a great dish if you want to start your kids on trying some new tastes and flavors. I hope your little ones like this moroccan chicken as much as mine did!

Easy Moroccan Chicken | My Little Gourmet

Easy Moroccan Chicken
 
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Serves: 3-4
Ingredients
  • 3 tablespoons pine nuts
  • 2 large (400g) chicken breasts, diced into small chunks
  • 3 tablespoons flour
  • 3 tablespoons olive oil
  • 2 medium onions, sliced
  • 1 teaspoon cinnamon, ground
  • 1 teaspoon cumin, ground
  • 1 teaspoon mild paprika, ground
  • 1 teaspoon coriander, ground
  • 4 tablespoons raisins
  • 1 cup/240ml chicken broth
  • 3 tablespoons cilantro or flat-leaf parsley, chopped
  • 1 lemon, juiced
  • salt and pepper
Instructions
  1. Heat a large pan over medium-high heat and add pine nuts. Cook, stirring regularly, until they give off an aroma and start to color. Transfer pine nuts to a plate.
  2. Meanwhile, place chicken in a bowl and add flour, salt, and pepper and toss to coat.
  3. Add one tablespoon of oil to the pan and cook half of the chicken until golden. Transfer the cooked chicken to a plate and repeat with another tablespoon of oil and remaining chicken.
  4. Heat remaining tablespoon of oil in the pan and add sliced onions. Reduce heat a little and cook, stirring frequently for about 10 minutes or until golden and softened.
  5. Add the cooked chicken, as well as the spices, raisins and broth to the onions and bring to a boil. Reduce the heat to low and cook for 5-10 minutes or until heated through and thickened.
  6. Just before serving stir in pine nuts, cilantro or parsley and lemon juice (to taste).
  7. Serve over couscous.
 
 Recipe adapted from Kidspot
 Posted by at 14:00

Strawberry Banana Milk

 Drinks  7 Responses »
May 102013
 

Strawberry Banana Milk | My Little Gourmet

Mother’s Day is coming up, so I’ve decided to share a recipe from my mother with you all. My mom used to make this milk for me when I got home from school and I always loved it. To this day I still enjoy drinking these fruit milks!

Strawberry Banana Milk | My Little Gourmet

A while ago I decided to make one for Arik to see if he would like them as much I always did, and low and behold he drank both servings, leaving none for me… Now he has one at least once a week and always gets really excited when he sees me getting out the blender. I love that something so easy and delicious is healthy for us too. I also love the fact that something my mom and I used to enjoy together, I can now enjoy with my son. Happy Mother’s Day! 

Strawberry Banana Milk | My Little Gourmet

 

5.0 from 2 reviews
Strawberry Banana Milk
 
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Serves: 2
Ingredients
  • 1 ripe banana
  • 4-5 strawberries
  • 1 tablespoon lemon juice
  • 1-2 tablespoons honey
  • 1½ cups/ 375ml milk
Instructions
  1. Toss all ingredients into a blender and blend well.
  2. Serve over some ice cubes or a scoop of vanilla ice cream.

 

 Posted by at 14:00

Smoked Salmon and Sun-Dried Tomato Pasta

 Main Dishes  3 Responses »
Feb 222013
 

Smoked Salmon and Sun-Dried Tomato Pasta | My LIttle Gourmet

This pasta dish is my go-to recipe when we have guests and I don’t have much time to cook. You can make this start to finish in about 20 minutes and at the same time impress your guests with a delicious meal. If you want to make the recipe even easier, you can use pre-chopped frozen chives and save yourself some chopping time.

Smoked Salmon and Sun-Dried Tomato Pasta | My LIttle Gourmet

The best thing about this pasta recipe though, is that Arik absolutely loves it and it’s the easiest way ever to get him to have a portion of fish. To ensure that he also  gets some veggies, I like to serve this with some fresh-cut bell pepper, cucumber and cherry tomatoes on the side. And of course you can’t forget the baguette to assist in soaking up the yummy sauce…

Smoked Salmon and Sun-Dried Tomato Pasta | My LIttle Gourmet

 Smoked Salmon and Sun-Dried Tomato Pasta | My LIttle Gourmet

5.0 from 1 reviews
Smoked Salmon and Sun-Dried Tomato Pasta
 
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Serves: 4
Ingredients
  • 17.5 oz/500g tagliatelle, I like to use fresh pasta from the refrigerated section
  • 1 tablespoon olive oil
  • 2 cloves of garlic, pressed
  • 5 oz/150g sun-dried tomatoes in oil, diced
  • 2 tablespoons chives, chopped
  • ¾ cup/200ml of cream
  • 5 oz/150g smoked salmon, diced
  • 1-2 tablespoons lemon juice
  • salt and pepper
  • parmesan cheese
Instructions
  1. Cook the pasta according to package instructions.
  2. Heat olive oil in a pan and add the garlic, sauteing for about 30 seconds.
  3. Add tomatoes and chives, stir, and pour in cream. Bring cream to a boil, turn down temperature and let simmer for about 3-4 minutes.
  4. Add smoked salmon and heat through without bringing the sauce back up to a boil.
  5. Add lemon juice, salt and pepper to taste and toss sauce together with pasta.
  6. Grate fresh parmesan cheese over each portion.
Notes
I usually serve this with baguette and fresh veggies (bell pepper, cucumber, cherry tomatoes) on the side.
 Recipe adapted from Chefkoch
 Posted by at 14:17

Blueberry-Lemon Whole Wheat Pancakes

 Breakfast  4 Responses »
Jan 042013
 

Blueberry-Lemon Whole Wheat Pancakes

I hope everyone had a fun and safe New Year’s Eve!! We had a very exciting evening with some fondue, a glass of champagne at midnight and going to bed at 12:05.  Ahh, the crazy life of parents. 🙂

Blueberry-Lemon Whole Wheat Pancakes

And to start the new year off right we had these pancakes for breakfast the next day. If they are any sign of what is to come in 2013, it is definitely going to be a good year. Arik ended up devouring 3 little monster pancakes all by himself. It was a great start to the day and the year. Happy New Year!!

Blueberry-Lemon Whole Wheat Pancakes

Some not-so-cute monster pancakes 🙂

 Blueberry-Lemon Whole Wheat Pancakes

Blueberry-Lemon Whole Wheat Pancakes
 
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Author:
Serves: 4
Ingredients
  • 1⅓ cups whole wheat flour, or regular if you prefer
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt (optional)
  • 2 tablespoons butter, melted plus some for cooking
  • 1 large egg
  • 1 cup buttermilk, or milk
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • Zest of 1 organic lemon
  • 1 cup fresh or frozen unthawed blueberries
  • Maple syrup, honey, or butter for topping
Instructions
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a large bowl, whisk together the melted butter, egg, buttermilk, honey, lemon juice, and lemon zest.
  3. Whisk the dry ingredients into the wet ingredients until just combined.
  4. Heat a large pan or griddle over medium heat and grease with butter.
  5. Pour about 1 heaping tablespoon of the batter in to the pan and top with 3 or 4 blueberries.
  6. Cook the pancake for about 2 minutes or until the top starts to form bubbles and the bottom is lightly browned, then flip and cook for 2 minutes more.
  7. Serve plain or topped with butter, maple syrup or honey.
Notes
*The pancakes can also be made with all-purpose flour and regular milk if you prefer.

Adapted from the Weelicious Cookbook

 Posted by at 13:22