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. ๐Ÿ™‚

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. ๐Ÿ™‚

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
 
Prep time
Cook time
Total time
 
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.

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Recipe adapted from Iowa Girl Eats.

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 Posted by at 13:23
Jul 122013
 

Spaghetti Bolognese | My Little Gourmet

I don’t think I have ever met a kid, that didn’t like spaghetti with meat sauce. It’s an extremely popular kid’s dish here in Germany and you will seldomly find a kid’s menu at a restaurant that doesn’t have spaghetti bolognese on it. Arik is definitely not an exception. He loves this stuff and gets really excited when he sees that we are having pasta with meat sauce…of course, his serving has to come with an extra portion of parmesan cheese. ๐Ÿ™‚

Spaghetti Bolognese | My Little Gourmet

That’s why I decided last week, that no kid’s recipe blog is complete, without a recipe for spaghetti bolognese. So, I’m going to share with you our favorite version, which is stuffed with lots of veggies, of course. ๐Ÿ™‚ย Since Arik likes eating most vegetables, I leave the sauce chunky. If you’ve got a picky eater, just puree/blend the vegetables and tomatoes together into a fine sauce and they’ll never know. ๐Ÿ˜‰ As far as, which vegetables you decide to use, it’s completely up to you and what you have in your fridge. I would however, always use an apple because this gives the sauce some sweetness, which the kids will enjoy.

Spaghetti Bolognese | My Little Gourmet

Alright, now this kid’s recipe blog has a recipe for pasta with meat sauce too…phew, made it just in the nick of time. ๐Ÿ˜‰

Spaghetti Bolognese | My Little Gourmet

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4.0 from 1 reviews
Spaghetti Bolognese with Hidden Vegetables
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 1 small leek, thinly sliced
  • 1 small stalk of celery, finely diced
  • 1 carrot, peeled and grated
  • ½ red bell pepper, finely diced
  • ½ apple, cored, peeled and grated
  • 1 clove of garlic, pressed
  • 1 14oz/400g can chopped tomatoes
  • 1 lb./500g ground beef
  • 3 tablespoons tomato paste
  • 1 cup/250ml beef or vegetable stock
  • ½ teaspoon oregano, dried
  • 1 handful fresh basil leaves, chopped finely
  • 1-2 teaspoons balsamic vinegar
  • salt and pepper
Instructions
  1. Melt the butter in a large pan and add the onion. Saute until translucent and add the vegetables, apple and garlic. Saute for another 10 minutes or until soft.
  2. Meanwhile, brown the ground beef in a separate pan breaking it up with a wooden spoon.
  3. If you want the veggies completely hidden then transfer them to a blender, add tomatoes, and blend until smooth. If your child likes a really fine texture then you can also add the beef and blend as well.
  4. If not blending, add the beef to vegetables and tomatoes and stir in tomato paste, stock and oregano.
  5. Bring to a boil, turn down heat and simmer for 40-45 minutes until sauce is thickened.
  6. Add fresh basil and season to taste with balsamic vinegar and salt and pepper.
  7. Serve over spaghetti and top with parmesan cheese.

Recipe adapted from Annabel Karmel on Baby Centre

 Posted by at 13:39

Ham and Pea Pasta in “Tomato Sauce”

 Main Dishes  Comments Off on Ham and Pea Pasta in “Tomato Sauce”
Oct 262012
 

Ham and pea pasta made with a vegetable-based tomato sauce

So, I don’t know if you guys have a similar issue, but when I can’t think of anything to make for dinner or am just too lazy, I make pasta. And when I am feeling REALLY lazy I make pasta with plain old tomato sauce. (Horrible, I know, don’t judge me… :)) I’ve run into this issue a lot less often since starting my search for new kids recipes. I’ve come to the realization that even a plain old tomato sauce can be dressed up a little.

Ham and pea pasta with vegetable-based tomato sauce

And, since next week is Halloween I thought what perfect timing to give you a ‘dressed up’ tomato sauce. No, of course this will not be my only mention of Halloween before the big day. As a part American living in Germany I feel it my duty to give this holiday a little more of a mention than that. So, I will be posting a little extra something on Sunday, which will be solely dedicated to Halloween…

Until then, have fun playing dress-up with your pasta!

Ham and pea pasta made with a vegetable-based tomato sauce

Ham and Pea Pasta in "Tomato Sauce"
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 carrots, grated
  • 1 celery stalk, chopped
  • 28 oz./800g can of chopped tomatoes
  • 2 bay leaves
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 14 oz./400g of pasta (I use fusilli or penne, but anything will work)
  • ½ cup/120ml cream
  • 5 oz./150g cooked ham, diced
  • 1⅓ cup/150g peas, frozen
  • salt and pepper
  • parmesan cheese
Instructions
  1. Heat the olive oil in a large pot and saute the onion and garlic until transluscent, about 2-3 minutes.
  2. Add the carrot and celery, season with salt and pepper, and saute another 5-6 minutes.
  3. Pour in the tomatoes, as well as, bay leaves and herbs, cover and let simmer for about 60 minutes or until the veggies are soft.
  4. Cook the pasta according to the package instructions and drain well.
  5. Remove bay leaves and puree the sauce.
  6. Stir in cream, ham, and peas, and allow the sauce to heat up without bringing it back to a boil. Season with salt and pepper if needed and toss the cooked pasta with the sauce.
  7. Top each serving with some parmesan cheese.

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 Posted by at 13:42