Ham and Broccoli Pasta Bake

 Main Dishes  Comments Off on Ham and Broccoli Pasta Bake
Feb 222014
 

A cheesy ham and broccoli casserole from mylittlegourmet.com

I am a huge fan of casseroles. They’re almost always tasty, they’re easy to make, and best of all…you usually have enough left-overs for a second day. And this casserole is no exception.

A cheesy ham and broccoli casserole from mylittlegourmet.com

A cheesy ham and broccoli casserole from mylittlegourmet.com

You probably already have most of these ingredients in your pantry so there’s not much shopping to do. If your kids aren’t opposed to garlic mix a pressed clove in with the panko and butter for the topping. Sooo yummy! If you guys are as big a fans of casseroles as I am, you should give this Tuna Casserole or this Enchilada Casserole a try as well.

A cheesy ham and broccoli casserole from mylittlegourmet.com

A cheesy ham and broccoli casserole from mylittlegourmet.com

Ham and Broccoli Pasta Bake
 
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Serves: 6
Ingredients
  • 1½ cups/360ml milk
  • 1 cup/240ml water
  • 3 tablespoons corn starch
  • 3 small cubes or teaspoons of vegetable bouillon
  • ½ teaspoon garlic powder
  • ½ teaspoon poultry seasoning
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon black pepper
  • 8oz./250g whole-grain penne pasta
  • 1 head/18oz./500g Broccoli, cut into little florets
  • 7oz./200g cooked ham, chopped into cubes
  • 7oz./200g shredded cheddar or gouda cheese
  • ¾cup/40g panko bread crumbs
  • 2 tablespoons butter, melted
Instructions
  1. Preheat the oven to 400℉/200℃.
  2. In a large pot, whisk together milk, water, corn starch and bouillon until corn starch has dissolved.
  3. Place the pot on medium heat and stir in garlic powder, poultry seasoning, mustard and pepper.
  4. Once the mixture comes to a simmer, take off the heat and set aside.
  5. In the meantime, bring about 2 quarts/2 liters of water to boil in a large pot.
  6. Once boiling, add the pasta and broccoli and cook for 6 minutes.
  7. Strain the pasta and broccoli, return to pot and add cubed ham.
  8. Add the cheese to the cream sauce and stir until mixed, but not melted.
  9. Pour the cheese sauce into the large pot and mix with the noodle mixture until well-coated.
  10. Transfer everything to a greased 9x13in (23x33cm) casserole dish and gently pat down using a spatula.
  11. In a small bowl mix the panko with the melted butter and sprinkle over casserole.
  12. Cover casserole with foil and bake for 20 minutes.
  13. Remove foil and bake for another 10 minutes or until golden brown.
  14. Remove casserole from oven and allow it to sit for 10 minutes before serving.
Notes
* If your family likes garlic, mix a pressed clove in with the panko and butter before topping the casserole with it.
* If you use a pasta other than penne be sure to adjust the cooking time accordingly.

Recipe adapted from PBS Parents Kitchen Explorers.

This time last year: Smoked Salmon and Sun-Dried Tomato Pasta

Smoked Salmon and Sun-Dried Tomato Pasta from mylittlegourmet.com

 Posted by at 13:51

Stuffed Zucchini with Ham, Bell Pepper and Feta Cheese

 Main Dishes  4 Responses »
Jan 252013
 

Stuffed zucchini

If you look through my recipes you’ll most likely notice one common ingredient in a lot of them…CHEESE. I love cheese! The meatballs are filled with it, the tostadas are covered in it and the baked potato soup is topped with it; you see what I mean. Luckily my little man shares this adoration for cheese with me. So, to stay true to our love for cheese, I have now filled zucchinis with it.

Zucchini

We make these zucchinis a lot, especially when we have guests, and they are always enjoyed by all. You can easily prepare them before-hand so that you just have to stick them in the oven come dinnertime. If you don’t have any creme fraiche available it’s not a big deal; I’ve forgotten to add it before and it still tasted great…just a little less creamy. I usually serve them with a tomato or cucumber salad and some baguette. Enjoy!

Stuffed Zucchini

 

Stuffed Zucchini with Ham, Bell Pepper and Feta Cheese
 
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Serves: 3-4
Ingredients
  • 4 zucchini
  • 1 teaspoon butter
  • 1 medium onion, chopped
  • 1 tablespoon oregano, dried
  • 1 red bell pepper, chopped
  • 3.5 oz. cooked ham, cubed
  • 1 slice of sandwich bread (I use whole-wheat), cubed
  • 1 clove of garlic, pressed
  • 7-9 oz. feta cheese, crumbled
  • 1 tablespoon creme fraiche
  • salt and pepper
Instructions
  1. Wash zucchinis, halve lengthwise and scoop out the insides. Place the emptied zucchini halves in an oven-safe dish and set the scooped out meat to the side.
  2. Preheat the oven to 400℉/200℃.
  3. Melt butter in a large pan over medium heat and saute onions and oregano until soft. Add bell pepper and scooped-out zucchini and continue to saute for 3-4 minutes. Add ham and saute another 2 minutes.
  4. In the meantime, place the cubed bread and pressed garlic into a large bowl. Add the sauteed zucchini mixture, crumbled feta, and creme fraiche and mix well. Season with salt and pepper.
  5. Fill the zucchini halves with the mixture and bake in the oven for 25-30 minutes or until cheese has turned golden brown.

Recipe adapted from Skadel on Chefkoch

 Posted by at 13:26

Ham and Zucchini Frittata

 Breakfast, Main Dishes  2 Responses »
Nov 232012
 

Ham and Zucchini Frittata

Did everyone have a good Thanksgiving?  Are you on your couch in a food coma trying to remember what even happened yesterday? If so, then the answer is yes. 🙂 I unfortunately cannot relate for we have yet to celebrate.  Since Thanksgiving’s not a holiday here in Germany (I have no idea why not :)) everyone had to work yesterday and we decided to partake in the festivities on Saturday.  Without thinking, I went ahead and volunteered myself as the maker of the feast…in retrospect a pretty bad idea on my part.  I, being the totally organized and awesome hostess that I am (insert sarcastic pause), have yet to do any sort of grocery shopping or preparation for this meal.  No, I am not really surprised by myself.  It seems I have done this a few (hundred) times in the past, but I am starting to feel a little bit anxious about this one.  So, in order to give my full attention and planning to what is sure to be a lavish and delicious Thanksgiving meal, I need something really quick and simple to make for us today…  Oh, how I love thee, frittata!

Ham and Zucchini Frittata

A frittata is the italian version of an omelet and really quick and easy to make…exactly what I need today.  I usually make the potatoes ahead of time so that when it comes time to cook all I have to do is slice them.  If your kids don’t like zucchini or ham you can, of course, substitute these with just about any vegetable or meat you can think of.  Basically, I just use whatever I can find in our fridge, so we have had combos such as: broccoli and bacon, bell pepper, green onion and turkey, tomato and pea, etc.  As you can see, just about anything goes with these things.  Buon appetito!

Ham and Zucchini Frittata

*Do you guys have any delicious frittata combos or creations? I’d love some inspiration!

 Ham and Zucchini Frittata

 

Ham and Zucchini Frittata
 
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Serves: 3-4
Ingredients
  • 12 oz./360g or 3-4 medium potatoes, peeled
  • 4 eggs
  • 2 tablespoons milk
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1-2 cloves of garlic, pressed
  • 1 large zucchini, chopped
  • 7 oz/200g ham, diced
  • salt and black pepper
  • 1 - 1½ cups cheese, grated (I prefer gouda)
Instructions
  1. Boil the potatoes until soft and allow to cool. Slice thinly (1/4 in) and set aside.
  2. Beat the eggs and milk together and stir in parsley and some salt and pepper.
  3. Heat the oil in a large frying pan with an ovenproof handle over medium heat. Add the onions, and fry gently until soft. Add the garlic and cook for another minute or two, then add the zucchini and ham, and fry until zucchini is soft (about 4-6 minutes). Carefully stir in the potatoes and heat through.
  4. Pour the egg mixture over the other ingredients in the pan and stir once, quickly, to ensure everything is coated. Cook until the egg is set about 7-10 minutes or until an inserted skewer comes out clean. When I am in a hurry I'll just place a lid over the pan to speed things up. Meanwhile, preheat the broiler.
  5. Sprinkle cheese over the frittata and place under the broiler for a few minutes or until the cheese has melted and started to brown a little.
Notes
*Us adults like to spice our slices up with some green tabasco.

Adapted from The Baby-Led Weaning Cookbook

 

 Posted by at 12:45

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"
 
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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.

 

 Posted by at 13:42

Green Eggs and Ham

 Breakfast  Comments Off on Green Eggs and Ham
Oct 182012
 

“I do so like green eggs and ham!
Thank you!
Thank you,
Sam-I-am!”

Green eggs and ham made with spinach

We all know them and grew up with them…Dr. Seuss Books are classic children’s books that in my son’s opinion never get old. 😉 Green Eggs and Ham is no exception to that statement.  Arik loves listening to this story and when I told him we were going to actually eat some green eggs and ham for breakfast he almost lost it.  He ended up asking for thirds, so this recipe has now become a regular one on our weekends

Even if your kids don’t know this story, green eggs are always fun to eat and a great way to get some spinach into their bellies! Enjoy and have fun reading with your kids!

 

Green Eggs and Ham
 
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Serves: 4
Ingredients
  • 3 teaspoons butter
  • 4 slices of ham
  • 1 pound of spinach (fresh or frozen)
  • 3 tablespoons milk
  • 6 eggs
  • salt
  • pepper
  • parmesan cheese
Instructions
  1. Melt 1 teaspoon of butter in a skillet and add the spinach. Cook stirring often until the spinach wilts. Then add the milk and allow to cook for another 2 to 3 minutes. Puree the spinach and set aside to cool.
  2. Melt 1 teaspoon of butter in the same skillet and cook the ham about a minute per side and set in a pre-warmed oven to keep warm.
  3. In a large bowl, whisk together the eggs, puree, salt and pepper.
  4. Melt the rest of the butter in the skillet and add the egg mixture. Cook, stirring occasionally for about 3 to 4 minutes.
  5. Serve with some parmesan cheese sprinkled on top if you like.

 

 

 Posted by at 12:08