Fruit Salad with Honey-Lime-Dressing

 Salads  Comments Off on Fruit Salad with Honey-Lime-Dressing
Jan 252014
 

Sweet and tangy fruit salad from mylittlegourmet.com

I’m baaack! If you follow my Facebook page then you know that I was a little preoccupied last week with colds and a non-sleeping child. I’m still working on the non-sleeping child part, but all of the colds are gone and we are back to healthy.

FruitSalad5

When the whole family all of a sudden came down with a cold last week, I came to the conclusion, that we need more vitamins in our life and decided to make this yummy fruit salad. The dressing is really simple, yet it adds so much to the salad. If your kids like mint I highly recommend chopping up a few leaves and mixing them in with the dressing. Arik unfortunately doesn’t like mint so I ended up just adding some to my portion.

Sweet and tangy fruit salad from mylittlegourmet.com

So if you guys have found yourselves and your kids bringing home colds this winter, give this healthy immune boosting salad a try. What am I talking about, you should try this one regardless, it is THAT good! 🙂

Sweet and tangy fruit salad from mylittlegourmet.com

 Sweet and tangy fruit salad from mylittlegourmet.com

Fruit Salad with Honey-Lime-Dressing
 
Prep time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 mango, peeled and chopped
  • 9oz./250g strawberries, chopped
  • 12oz./350g/about ½ a bunch of grapes, halved
  • 4.5oz./1 cup/125g blueberries
For the Dressing:
  • 1 lime, juiced
  • 1-1.5 tablespoons honey, depending on how sweet you want it
  • handful mint leaves (optional), chopped
Instructions
  1. Mix all of the fruit together in a large bowl.
  2. Whisk together the lime juice, honey and mint (if using).
  3. Pour dressing over fruit, mix well and serve.

Recipe from Oh! You Cook!

Sweet and tangy fruit salad from mylittlegourmet.com

 Posted by at 13:26
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
 
Prep time
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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.

 

Recipe adapted from Iowa Girl Eats.

 

 

 Posted by at 13:23
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
 
Prep time
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Author:
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
Mar 152013
 

Blueberry Banana Oatmeal Cups | My Little Gourmet

These oatmeal “muffins” can’t really be described as muffins. Their consistency is more of a combination between a muffin and baked oatmeal, so if you are expecting to bite into a light and fluffy muffin you could be disappointed. Their taste though, is just plain delicious! Since the preparation and baking does take a little longer than the usual cereal or toast breakfast, we like to make these cups for breakfast on the weekend when we have a little extra time. I let Arik help me in preparing the batter, so he is okay with having to wait a little before he gets his breakfast.

Blueberry Banana Oatmeal Cups | My Little Gourmet

The original recipe calls for sweetened almond milk instead of milk and honey and for chocolate chips instead of blueberries. I think that sounds really good too, and definitely want to try it out sometime soon, but I just didn’t want to serve chocolate that early in the day… I know, my poor deprived child. 🙂  I imagine they would be really good with some chopped fresh strawberries, as well, which I will definitely have to make in the summer.

Blueberry Banana Oatmeal Cups | My Little Gourmet

I used paper liners to bake these and even after 15 minutes of cooling, they still end up sticking to the paper like crazy. Others have said that it works well to just grease the muffin tray and place the batter in there directly. I haven’t tried this out myself, so I can’t really comment, but next time I will do it this way and let you guys know. Despite the sticking they still tasted great. After eating 4 of these oatmeal cups, Arik came up for air and said, “Mama mmmmh, mehr!” Translation: Mom mmmmh (yes, that’s right, it’s universal), more!

Blueberry Banana Oatmeal Cups | My Little Gourmet

Blueberry Oatmeal Cups
 
Prep time
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Total time
 
Serves: 15-17 muffins
Ingredients
  • 3 bananas, ripened and mashed
  • 1 cup/240ml milk
  • 2 eggs
  • 1 tablespoon baking powder
  • 3 cups/240g rolled or quick oats
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1 cup/125g blueberries, fresh or frozen
Instructions
  1. Preheat the oven to 375℉/190℃.
  2. Mix together all of the ingredients except for the blueberries and set aside.
  3. Prepare muffin pan by greasing or lining with paper liners.
  4. Fold blueberries into the batter and drop into the prepared cups. They should be almost completely full.
  5. Bake 20-30 minutes, or until the edges turn golden brown and they become firm to the touch.
  6. Allow oatmeal cups to cool before removing from the paper liners.
 
Recipe adapted from Green Lite Bites
 Posted by at 13:36

Sweet Broiled Salmon

 Main Dishes  Comments Off on Sweet Broiled Salmon
Nov 092012
 

Sweet broiled salmon

I am constantly on the look-out for delicious and, more importantly, easy recipes for preparing fish.  You always read that you should be feeding your kids fish twice weekly…for me, that’s not all that easy.  I just don’t have that many recipes for fish and the ones I do have are quite elaborate and not very kid-friendly.

Sweet broiled salmon

Last week, I stumbled across this recipe and had to try it right away.  It requires just a few simple ingredients, most of which I already had in the pantry, and very little time.  I’ve already cooked it twice, and definitely plan on making this a regular in our recipe rotation!

Sweet broiled salmon

Sweet Broiled Salmon
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 2 teaspoons ginger, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon rice or cider vinegar
  • 4 salmon filets, skinless
  • sesame seeds
  • green onions
Instructions
  1. In a small bowl combine honey, soy sauce, ginger, garlic and vinegar and whisk together.
  2. Wash the salmon filets with cold water and pat dry. Place the filets in a zip-lock bag or a shallow dish, and pour in the marinade.
  3. Marinate for about 15 minutes.
  4. Turn on the oven to pre-heat the broiler.
  5. Place the salmon on a foil lined cookie sheet and broil 4-6 inches from the heat for about 7-9 minutes depending on the thickness of the filets. Salmon is done when opaque and easily flakable with a fork.
  6. Sprinkle with sesame seeds and chopped green onions, if you like, and serve.
 
Adapted from Weelicious

 

 Posted by at 13:21