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
 
Prep time
Cook time
Total time
 
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

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
Cook time
Total time
 
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
Dec 072012
 

Black Bean Tostada with Avocado Corn Relish

I am often asked what foods I miss most from home (Seattle, Washington) and my answer is always without hesitation, Mexican food.  Of course I miss the fresh seafood too, or a big fat bacon cheeseburger (okay, I think I’m hungry),  but without a doubt Mexican food is always at the top of my list.  I just haven’t been able to find the same kind of authentic Mexican cooking here in Berlin, but I’m not giving up until I’ve tried every single restaurant in this city.  And until then, we’ll just have to feed those cravings with some home-cooked Mexican food.

Black Bean Tostada with Avocado Corn Relish

Yes, I know this recipe isn’t exactly authentic Mexican cooking.  It’s more like Tex-Mex, but it’s delicious nonetheless.  If your kids don’t mind and you are wanting to add some spice, you can chop up a jalapeno pepper and add it to the tomatoes before cooking.  On the day of the picture I didn’t have scallions on hand and ended up using half of a purple onion, which was also quite delicious (although I do prefer the scallions).  The original recipe doesn’t call for it, but I like to add about a tablespoon of fresh chopped cilantro to the avocado corn relish.

Black Bean Tostada with Avocado Corn Relish

Since Arik hasn’t quite yet mastered the art of using a knife and fork I like to use the ingredients and make him a quesadilla while our tostadas are cooking in the oven.  This way most of the food goes into his belly and not on the floor.  If you want further instructions on this you can find them below the recipe.  !Buen provecho!

 Black Bean Tostada with Avocado Corn Relish

Black Bean Quesadilla with Avocado Corn Relish

Use the same ingredients to make an easy-to-handle quesadilla for the kids.

Black Bean Tostada with Avocado Corn Relish
 
Prep time
Cook time
Total time
 
Author:
Serves: 3
Ingredients
  • 2 limes
  • 2 scallions
  • 5 oz./140g frozen corn kernels (or 1 small can)
  • 1 tablespoon cilantro, chopped (optional)
  • 3 tablespoons olive oil
  • salt and pepper
  • 1 pint/2 cups/400g grape tomatoes, chopped
  • 7 oz./200g Gouda cheese, grated (Monterey Jack or Cheddar also work)
  • 4-5 flour tortillas
  • 1 can (15 oz./400g) black beans
  • 1 avocado, cubed
  • sour cream for topping, optional
Instructions
  1. Squeeze limes into a medium bowl. Thinly slice scallions and chop cilanro, and add to bowl along with corn. Add 1 tablespoon oil, season with salt and pepper, toss to combine, and set aside.
  2. Preheat oven to 425℉ (220℃).
  3. Arrange tortillas on two baking sheets covered with aluminum foil and brush both sides with remaining 2 tablespoons oil.
  4. Drain and rinse beans and sprinkle over tortillas. Top with tomatoes and cheese. Bake until golden and crisp, about 6-8 minutes rotating sheets halfway through.
  5. While the tostadas are baking, add the cubed avocado to the corn and toss to combine.
  6. To serve, top the tostadas with corn avocado relish and, if desired, sour cream.
Notes
*If making a quesadilla, butter one side of a tortilla and place it in a pan over medium heat. Sprinkle with beans, cheese and tomato and cover with another tortilla (buttered on outside). After 3-5 minutes when bottom starts to crisp and turn golden brown, flip and cook for another 2 minutes or until cheese is fully melted.

Original Recipe from Martha Stewart

 Posted by at 13:22