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katharina.kuehr

Super Comforting Oven Baked Stuffed Cannelloni with Pumpkin Sage Ricotta

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Holy moly, this is a long name! But this dish deserves this. Really. I know that I say this for pretty much every fall recipe, but this is fall comfort food at its finest. Pasta (heaven itself) stuffed with creamy ricotta and pumpkin with sage, all added into a dish, tossed in a creamy pumpkin sauce and baked in the oven with some feta. If your mouth is not watering by now then I don´t know what makes it do so.

What is special about this dish?

The combination of flavors. Usually you would only get stuffed cannelloni with a tomato sauce or a Bolognese sauce and stuffed with ricotta and spinach. But not this recipe. Instead of the normal filling we are making a fall filling! Roasted pumpkin that is flavored with sage in a creamy ricotta mixture. The pasta also is not tossed in tomato sauce but a creamy pumpkin sauce and topped with feta rather than mozzarella! A few twists that make a nice and fun change.

Is this dish healthy?

Yes-ish. Well, the main ingredient is pasta. Pasta is a great source of carbohydrates and also protein. It has always had the reputation of being unhealthy, but this is not true at all. Pasta gives you a lot of energy (and a lot of happiness too) but it is not super high in other nutrients. If you want a meal that is more nutrient dense, you could long for wholegrain pasta, which is a healthier option with more fiber and nutrients!

Then we have ricotta, which is sort of a cream cheese but Italian stye (anything Italian style is good!). It is lower in calories than cream cheese and has about half of the fat of it and more protein! Plus, it tastes super good. Besides this we also have eggs, which are a great source of vitamin B12, and protein and not to forget about the star of the show: the pumpkin!

 

Pumpkin is the food of the month of November, so you can actually read a bunch about it in my Nomvember top 5 blog post! It is not only a very tasty, and the most popular fall vegetable but it also Is low in calories and high in nutrients! A great addition to any meal!

How to make it:

I am going to be honest; this dish is a bit of work and takes some time (which we now have in quarantine). The filling of each and every cannelloni requires some patience, but it is a very fun cooking activity as a family or friends! 

In terms of difficulty, this is not very challenging to make! You need to start with roasting the pumpkin with the sage and oil in the oven! In the meantime, you can boil the pasta. While this is boiling you can make the ricotta filling by mixing ricotta, Greek yoghurt, milk, vegetable broth and pumpkin. Fold in the rest of the pumpkin into the mixture.

Now you need patience. Fill every shell with the mixture and lay out in a baking dish. Pour over the sauce and crumble the feta! Now it just needs to be baked and then enjoyed with lots of enjoyment! 

I hope that you will genuinely enjoy this super comforting yet healthyish recipe and that it will become one of your fall staples! 

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Oven Baked Stuffed Cannelloni with Sage Pumpkin Ricotta

Comforting, healthish, delicious. An amazing fall twist on the classic packed with flavor! Enjoy!

Course dinner, Main Course
Total Time 1 Stunde
Servings 6 servings
Calories 449 kcal

What you will need

  • 1 hokkaido pumpkin (about 800g)
  • 1 tbsp olive oil
  • 2 tbsp fresh sage
  • 500 g cannelloni
  • 300 g greek yoghurt
  • 300 g ricotta
  • 300 ml vegetable broth
  • 100 ml milk
  • 1 egg
  • 1 tsp nutmeg
  • 1/2 tsp cardamon
  • 150 g feta cheese

How to

  1. Preheat the oven to 180°C. Peel the pumpkin and cut into about 1cm sized cubes. Finely chop up the sage. Mix the pumpkin with the sage and olive oil and lay out on a baking tray. Bake for 20-25 minutes until the pumpkin is soft.

  2. In the meantime boil the pasta according to package instructions but undercook them by 2 minutes.

    In the meantime combine he greek yoghurt, ricotta cheese, egg, nutmeg, cardamon, salt and pepper until creamy. Fold in 2/3 of the roasted pumpkin.

  3. When the pumpkin is done baking, add 1/3 of it to a food processor along with the vegetable broth, milk, and about 1/4 of the ricotta mixture. Blend everything up until creamy.

    Take one piece of pasta at a time and fill with abotu 1 tablespoon of the ricotta mixture. Lay into a baking tray and repeat until all pasta and all of the mixture is used up. If there is some more of the ricotta mixture left, just blend it into the sauce again.

  4. Once all the pasta is filled, pour the pumpkin sauce on top and crumble the feta. Bake at 220°C for another 5-7 minutes! Serve and enjoy!


Happy cooking, 
Enjoy, 
Katie // Une Petite Cuisinière

My November Top 5

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11/12 – we now are in November. And I truly do not know how this year passed by so quickly. Is ut just me or does anyone else feel like it went Janiuary, February, Lockdown (felt like 1 week), 2 weeks of summer, a few days of fall and now it’s almost Christmas. How? But anyway, we are in November, which means we need some new things to get excited about, and we definitely have got some! As every month, I´ll share my food of the month, my favourite recipe (soso good this time), product of the month, workout and inspiration to get us through this cold month! Enjoy, I hope this will upgrade your month a bit!

Food of the month – Pumpkin

How could it not be? Fall = Pumpkin. October & November are THE pumpkin months. But what makes pumpkin healthy and what qualifies it as a food of the month?

What was really surprising to me is that pumpkin originated in middle and South America. It is a very ancient food, which apparently has been discovered almost 10 000 years ago. Very very old. But pumpkin is not just pumpkin. While the most common ones are Hokkaido, butternut, spaghetti and acorn squash, there actually exist more than 800 different types of pumpkin. Crazy number right? But there is something they all have in common, their nutritional value. It varies a bit from pumpkin to pumpkin but is very similar with everyone.

Pumpkin is very low in calories, with an average of 50/100g. But it is extremely high in vitamins, especially in Vitamin A. It also has a decent amount of fibre to keep you full for longer. Besides Vitamin A, they contain Vitamin C, E and Iron, which have shown to improve the immune system. This is great for the colder months ahead of us!

But what I love about them the most is that they are so versatile. And believe me, you will see this in my November recipes – just saying: Pumpkin overload. You can make them into soup, risotto, add them to pasta, bowls, oatmeal, even coffee. Bake, steam, fry them. Whatever you want, it basically is possible with it. My favourite probably is soup or adding it to pasta.

If you like pumpkin, I can promise you so much: be excited for November. We have got them with pasta, in a Middle Eastern inspired sit, sweet and another surprise. And all are healthy and so DELICIOUS.

Recipe of the month – Saucy Green Curry Noodles with Oven-Baked Crispy Sesame Tofu

I know that it might sound very complicated to make. But it is not. It is everything else than traditional (sorry Rin, Sai – my Thai friends) but it definitely is AT LEAST as delicious. Very family friendly, easy to make, pretty quick. A complete favourite of mine.

What is in this dish?

Everything we love. We have got an abundance of vegetables – whichever you like, I love to make use of the greens that are now in season such as Brussel sprouts, broccoli, spinach, kale, but any vegetable will work. Those are tossed in a creamy and spicy coconut milk and curry sauce.

To have something filling we are mixing this with noodles. Rice noodles work best here because they soak up the sauce best. But soba or udon would also work. The combination of noodles and curry really is unbeatable.

And let’s not forget about the best part of the dish. The crispy tofu. And ys, this actually is crispy, and healthy. It is not deep-fried but baked and it is crispy. With soy sauce sesame flavour, the perfect addition.

I can only tell you this much: if you like curry, you must try this! It is next level good food.

Product of the month – Everdrop

„With every product we want to make the world a little bit better“ – that is the vision of Daniel, Chris & David, the founders of everdrop.

But what is everdrop?

Everdrop is a brand that produces products for sustainable cleaning and washing. Instead of buying a plastic spray bottle to clean your glas, your bathroom or your kitchen their idea is to buy a tab that you add to a bottle with water. This way you sort of make your own cleaning products at home. You buy a bottle once and reuse this every time. When it is empty, you simply add another tab and water and you have got a new product. Simple, efficient and cheep.

Photo from everdrop.de

It actually is cheaper than buying a regular cleaning product at the store. One tab – so one bottle – costs 1€. Cheaper than if you’d buy a whole new bottle. You can order them and they’ll come straight to your door. We have been using these products for about 3 months and are super happy with them.

Besides cleaning products for kitchen, bathroom and glass, you can also find Laundry detergents for a more sustainable washing of cloths.

What is amazing about this company is that they produce in Germany only, produce 93% less plastic and 77% less CO2. Definitely worth a try if you want to make your home more sustainable.

Workout of the month – Daily Yoga

„Yoga is just laying on the floor and stretching“. I do not know how many times I have heard this sentence. Way too many times. But really, most people who have said this have never tried Yoga.

It can be relaxing but it also can be really challenging and it will give you a good sweat. That is what I love about it! You can choose your level of difficulty. I have been practicing Yoga for a few years now but never really regularly because I did not always want to go to a studio and have never really found something that I loved 100%. Until a friend of mine recommended me this app.

Daily yoga is an app you simply download on your smartphone or tablet and you have hundreds of Yoga courses. There are a bunch of free ones to try out (they are great) and if you like them you can subscribe to a membership for more courses (although I think the free one is really great – I also am using the free courses only at the moment). There is not only the „normal“ yoga on there but also guided meditation, yoga for sweat, yoga for abs, or yoga for flexibility. Something for everyone.

Inspiration of the month – @dariadaria

Madeleine Darya Alizadeh mostly known as Dariadaria on Instagram. I have found her profile through a radio interview two years ago and follow her journey ever since then. Madeleine is one of Austrias most successful activist, podcaster and blogger.

She started her blog in 2010, which focused on fashion. She then got interested in the climate change and shifted her focus to raise awareness about sustainability. She also founded a sustainable and inclusive (beautiful!) fashion label called Dariadéh.

Why did I chose her as the inspiration of the month?

Because she really is an inspiring human from day to day. If you follow her on instagram you know what I mean. She fights for rights, equality, in general for a better world. And her stories are such a positive contribution to each day. No matter whether it is her sweating and dying at a workout or just fun things that happen on a daily basis.

Besides, she also shares a lot of sustainable brands, especially fashion brands, as she also has her own one. Madeleine has also written a book called „Starkes, weiches Herz“ in which she addresses lots of small question regarding life. A really inspiring book and also a very motivating one. I have almost finished it in one read. Just an enrichment every day. I can really recommend following her.

All of these foods, workouts, inspiration and products are things I genuinely enjoy and consume on a daily basis. I really hope that these will make your November a bit better. If you do try out any of this I would love to hear how you like them!

Have a beautiful November,

Katie // Une Petite Cusiniere

Crispy Balsamic Brussel Sprouts with Honey Feta Caramelised Walnuts

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Let’s just agree on one thing; veggie side dishes are underrated. It is true, very true actually that all side dishes are underrated! To be honest, I do not need the main part of the meal, just the sides if I was asked. Imagine this: super crispy balsamic vinegar glazed Brussel sprouts baked in the oven and topped with warm walnuts that are coated with honey and molten Feta. Sounds good, right? If you tried this, you would agree that sides are underrated!

What is special about this dish?

The walnuts are prepared in a very special way, which I have never seen before. They are coated with a slightly sweet molten feta. I promise you, this is good (really, you could only eat this)! The Brussel sprouts are more „traditionally“ prepared but still equally as good! The balsamic vinegar adds very much taste and the oil and sea salt make them really crispy.

Is this dish healthy?

Yes and yes! Brussel sprouts = super healthy. Loaded with Vitamins, fibre and nutrients. They actually have been the food of the month October, you can read more about them here. The walnuts are incredibly high in healthy fats and they have many other health benefits. My uncle always said, eat them while studying because they improve your brain (it actually is proven that they improve brain function) – so yep, also these are healthy. And feta? It is pretty high in protein and way healthier than most other cheeses. So all in all, very very good.

How to make them?

This is incredibly easy. First you need to finely slice the Brussel sprouts and roast them in them in the oven. No mess in the kitchen but lots of flavour. Then, you need to prepare the nuts. This means, roughly chop the nuts and add them to a pan. When roasting nuts, you do not need any oil (when using a non-stick pan). Then you add the crumbled (or finely chopped) feta along with the honey and a pinch of sea salt. The heat of the nuts will melt down the feta and make it goey and creamy. This then combines with the honey and it is incredible. When you let it cool just a little bit, it will all crispen up, and then its perfect. When the Brussel sprouts are golden and crispy, take them out and to with the nuts. That’s all.

When and how to best have them:

I love this as a side dish for anything. Not only as a side but also as a topping. For example with a roasted meat, especially now in fall, it is amazing. But also on top of buddha bowls, rice bowls or even on top of pasta it would be amazing. There are no limits, it truly upgrades any dish. Plus, it is pretty family friendly because you get your nutrients through the veggies and it still tastes amazing because of the slightly sweet nuts. It kind of is like comfort food but still healthy.

Substitutes

Brussel sprouts – other veggies like pumpkin, sweet potato or broccoli would also work very well, just notice these would take longer to roast
Walnuts – almonds, pecans, hazelnuts
Honey – maple syrup, agave, other liquid sweeteners
Feta – I would not recommend substituting that (if there really is no way around, maybe with another soft cheese)

I hope that you will love this recipe and that you will enjoy it all throughout fall. Goes well with everything anytime. A must try – especially because it is so easy!

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Crispy Balsamic Brussel Sprouts with Honey Feta Caramelised Walnuts

Crispy and golden brussel sprouts topped with sweet and goey walnuts coated in molten feta. A perfect, comfortiung and still healthy side dish!

Course Appetizer, Side Dish
Prep Time 5 Minuten
Cook Time 25 Minuten
Total Time 30 Minuten
Servings 4 side servings
Calories 245 kcal

What you will need

  • 600 g brussel sprouts
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp sea salt
  • 60 g walnuts
  • 60 g feta
  • 2 tbsp honey

How to

  1. Preheat the oven to 200°C. Wash the brussel sprouts and pat them dry. Slice them into about 3-4 mm thick slices. Toss the in the oil and salt and lay them out on a baking tray, leaving space inbetween them. Drizzle with the balsamic vinegar and roast for 15-20 minutes until golden brown and crispy.

  2. Roughly chop the walnuts and crumble the feta into small pieces. Add the nuts to a non-stick pan and turn onto high heat. Roast them for about 2-3 minutes. Add the feta and honey. Let the feta melt down and the gently stir through until the walnits are coated with the feta cheese. Turn down to low heat.

  3. When the brussel sprouts are done roasting, top them with the caramelized nuts and serve! Enjoy!

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière

Quinoa Breakfast Bowls with Herbed Tahini and Perfect Poached Egg

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If you know me, you know I L-O-V-E brunch! Like a lot! I have got brunch guide and brunch recipes to celebrate this part of the day! And to add to this collection I had to include a bowl! This combination of fluffy quinoa, yammy eggs and that delicious creamy tahini sauce is absolutely amazing!!! 

Whoever says breakfast is not the best meal of the day must be from another planet. It truly is the best! It is the thing you start your day with, the first thing you put into your body. It sets the tone for the day and it is soso delicious! 

What is special about this dish? 

A bowl for breakfast. With greens and quinoa? I do not think that this is the average breakfast. It is a combination of 2 amazing things: breakfast + bowls. So it can only be good! So I think this whole dish is special. But also the Tahini Sauce is kind of pretty amazing! 

How to make it:

It actually is not very hard to be honest! Cooking quinoa is not difficult at all! It is like cooking rice actually. So taking 1 prt quinoa, 2 parts water and some salt, bringing it to a boil, reducing it to a simmer and letting it simmer until soft and the water is soaked up! Preparing the veggies is not complicated either. I prefer to sauté the chili garlic greens and baking tomatoes and mushrooms because The greens shrink down and soften best when made in a pan and the tomatoes get most flavor when prepared in the oven. For the sauce we only need to blend up all of the ingredients and that’s it! 

I know that most people will be afraid of poaching eggs. And yes, it is a little tricky at first, but it won’t take long and you know how to do it! To start, bring a large but rather flat pot with water to a boil. Once it started boiling, turn down the heat so it only simmers slightly. Then we add a generous splash of vinegar to the water. Crack each egg into a small bowl, but be careful so the yolk does not break apart. Once the water simmers, we take a wooden spoon and create a swirl in the water. It will keep that swirl for a while itself (without having to do it with the wooden spoon anymore) and that is when we gently and carefully slide the egg in. Then we let it sit for a bit before repeating it with the next one! I know that this may sound a little overwhelming at first but when following it step by step it will work out!

Is this healthy?

It is not only yummy but it is healthy too! Quinoa is super nutritious and high in protein and carbs! The eggs also contain lots of protein. The veggies help you to get your vitamins in and the green Tahini sauce adds some unsaturated fats and more vitamins to keep you full! It is a very balanced meal all in all and super delicious! 

I really like to have this as a weekend brunch, a meal prep breakfast or even lunch! You can truly have this at any time of the day and you will enjoy it! The flavors work in such great harmony together and it all just is an explosion of flavors in your mouth! 

I hope that you will enjoy this and that this will be a fun twist to your regular breakfast game!

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Quinoa Breakfast Bowls with Herbed Tahini and Perfect Poached Egg

Delicious. Easy. Healthy. And so so good. Perfect for brunch, breakfast, lunch, dinner or anything inbetween.

Course bowl, Breakfast, brunch, Main Course
Cuisine oriental
Prep Time 10 Minuten
Cook Time 15 Minuten
Total Time 25 Minuten
Servings 2 bowls
Calories 583 kcal

What you will need

  • 150 g Quinoa
  • 4 eggs
  • 4 handful spinach (you can also use something like kale for example)
  • 1 tbsp olive oil
  • 2 garlic cloves
  • 1 chili
  • 100 g cherry tomatoes
  • 100 g mushrooms
  • 2 tsp honey

For the green Tahini Sauce

  • 2 tbsp Tahini
  • 2 tbsp plant based yoghurt
  • 1 tbsp chopped Parsley
  • 1 tbsp chopped basil
  • 1/2 lemon juiced
  • 1 tsp chopped mint

How to

  1. Preheat the oven to 180°C. Add the tomatoes and halfed mushrooms to a baking tray. drizzle with the honey, some olive oil and sea salt. Bake in the oven for 10 minutes.

  2. In the meantime add the quinoa to a pot along with 300ml water and a pinch of salt. Bring to a boil, reduce the heat and let simmer for about 10-15 minutes until the liquid is soaked up and the quinoa is fluffy.

  3. In a pan heat up the olive oil. finely slice the garlic clove. Cut the chili in half and remove the seeds. Slice the rest into thin slices too. Once the oil is hot, add the garlic and chili and fry for 1 minute. Add the greens (that have been chopped into bite sized pieces before) and let cook on medium high heat for 5-8 minutes.

  4. For the poached egg bring a large, flat pot with water to a boil then reduce the heat so a slight simmers. Add a generous splash of vinegar. Crack each egg into a small bowl, but be careful not to break the yolk. Take a wooden spoon and create a swirl in the water and carefully slide the egg in. Then we let it sit for a bit before repeating it with the next one! Let each one in the water for about 3-4 minutes, then take out and let the excess water drip off on some kitchen paper.

  5. Blend all the ingredients for the Tahini sauce in a blender.

  6. To assemble the bowls add the quinoa, greens and veggies to each one. Top with the eggs and finish off with the green sauce. Enjoy!

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière