Chicken and Vegetable Peanut Butter Stir-Fry

 Main Dishes  2 Responses »
Oct 252013
 

Chicken and Vegetable Peanut Butter Stir-Fry | My Little Gourmet

If you follow my Facebook Page, you probably already know, that my MacBook decided to give up on me last week. After numerous self-fix attempts, I also gave up and made an appointment with a genius at the Apple store.

Chicken and Vegetable Peanut Butter Stir-Fry | My Little Gourmet

Arik and I arrived on time for our 4:30 pm appointment and had to wait for about 10 minutes at the door just to talk to the greeter and get directed elsewhere. I was told to check-in with an Apple worker with a red Ipad, so I went searching. After walking through the whole store, I found the red Ipad in the back, unfortunately she was already surrounded by about 8 other customers. After another 10 minutes of waiting, I was finally able to check in for my appointment and was sent to the kid’s corner for more waiting.

Chicken and Vegetable Peanut Butter Stir-Fry | My Little Gourmet

Arik immediately started playing various games on the Ipad in the kid’s corner and after 30 minutes my genius arrived. He decided my laptop was just too full and something needed to be erased. While the computer worked, he disappeared and after about 45 minutes I asked a manager to please find my genius for me. 🙂

Chicken and Vegetable Peanut Butter Stir-Fry | My Little Gourmet

This story could go on and on, but I’m fairly certain you are here for the recipe and not my computer problems, so I will say just one more thing. After 3 different geniuses (their shifts kept ending), the erasing of my entire computer, and 3 very long hours in this store, I was told that there is definitely something wrong, but the laptop is just too old to fix, so it’s not worth trying to figure out. Great, thanks for that. Upon returning home, I turned the computer on and lo and behold, it all of a sudden worked just fine. The best part of it all is, that I had to drag Arik kicking and screaming out of the store, because apparently 3 hours with an Ipad is not enough for him! Ok, I’m done. On to this delicious stir-fry, which has one of our favorite ingredients…peanut butter! Enjoy!

Chicken and Vegetable Peanut Butter Stir-Fry | My Little Gourmet

Chicken and Vegetable Peanut Butter Stir-Fry
 
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Serves: 4
Ingredients
  • 5-6 cups/500g chopped vegetables, I used broccoli, carrots and bell pepper
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 2 teaspoons ginger, grated or chopped finely
  • 2 skinless, boneless chicken breasts, cut into bite-size chunks
  • 3 tablespoons hot water
  • 3 tablespoons peanut butter, chunky
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
Instructions
  1. Steam the chopped veggies for about 5 minutes or until they are tender with a little bite left.
  2. Heat the oil in a large pan and saute garlic and ginger for 1-2 minutes. Add the chicken and saute until cooked through.
  3. While the chicken is cooking make the sauce by combining the hot water and peanut butter and whisking until well mixed. Add the soy sauce and rice vinegar and stir well.
  4. Once the chicken is cooked through, add the steamed veggies and the peanut sauce to the pan and toss until thoroughly mixed.
  5. Serve over steamed rice and top with chopped peanuts if using smooth peanut butter.
 
Recipe adapted from Raise Healthy Eaters.
 Posted by at 13:39

Hawaiian Chicken Skewers

 Main Dishes  4 Responses »
Aug 162013
 

 Hawaiian Chicken Skewers | My Little Gourmet

Our barbecue has finally arrived!! So, of course, we have been doing a lot of grilling. See, while my parents were here visiting we only barbecued once and that was already one time too many for my mother. I had given my dad the job of starting up the coals and about 90 minutes later they were ready to go. My dad said it was the coal’s fault, my mom said it was the grill master’s fault, and I just kept my mouth shut. 🙂 So, when were clearing off the table after dinner (about 10pm at this point) my mom came to a conclusion, “We’re going to have to buy you guys a gas grill.” “Ummm, okay.”

Hawaiian Chicken Skewers | My Little Gourmet

And finally after 2 weeks their lovely gift has arrived and we haven’t stopped barbecuing since. 🙂 The first item on my to-grill list were these hawaiian chicken skewers. We had these along with this grilled corn and avocado salad and baguette and it all ended up being so delicious. Unfortunately, my parents have already gone back home and didn’t get to reap the benefits of their gift to us. I am hoping the weather will be just as nice for their visit next summer and then we will be able to catch up on all of the grilling we missed out on this summer. And I will even volunteer to be the grill starter so that Grandpa doesn’t get in trouble again. 🙂

Hawaiian Chicken Skewers | My Little Gourmet

5.0 from 3 reviews
Hawaiian Chicken Skewers
 
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Serves: 4
Ingredients
  • 1 lb./500g skinless chicken thighs or breasts (the thighs will stay more moist)
  • ½ cup/120ml soy sauce
  • ½ cup/120ml coconut milk
  • 4 tablespoons honey
  • 2-3 garlic cloves, chopped
  • 1 (1 in./2.5cm) chunk of ginger, peeled and grated
  • 1 teaspoon toasted sesame oil
  • 1 (7oz./200g) can pineapple chunks, drained (preserve ½cup/120ml juice)
  • ½ bell pepper, cut into chunks
  • ½ purple onion, cut into chunks
Instructions
  1. Trim the chicken of any visible fat and cut into chunks about 1 in/2.5 cm big.
  2. Mix the remaining ingredients, except for pineapple chunks, bell pepper and onion in a large bowl.
  3. Add the chicken chunks and allow to marinate for at least 4 hours, but best would be overnight.
  4. An hour before grilling, soak the wooden skewers in water to assure they won't catch on fire.
  5. Alternate the chicken chunks, pineapple, bell pepper and onion on each skewer.
  6. Grill the skewers at medium-low heat so that the marinade does not burn. Turn once after 5-7 minutes.
 
Recipe adapted from Homebrew Fitness
 Posted by at 11:42

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

Easy Crispy Chicken Nuggets

 Main Dishes  8 Responses »
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
 
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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

Lighter Sesame Chicken

 Main Dishes  1 Response »
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
 
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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

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
 
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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