DoughSeeDough

a balanced plate with room for dessert


Leave a comment

Pumpkin Pie Granola

This pumpkin pie granola is a million times better than actual pumpkin pie. It packs all the delicious flavors of pumpkin pie without that baby food texture. Carrie over at Carrie’s Sweet Life hosted this month’s What’s Baking challenge and the theme was pumpkin or squash.

This granola recipe is crazy easy and since the pumpkin craze is in full swing, you probably have all the ingredients you need to make this in your kitchen already. I skipped out on using added fats in this recipe and instead used pumpkin to bind everything together to make a delicious, crunchy, slightly healthier granola.

Pumpkin Pie Granola | doughseedough.net

 

Pumpkin Pie Granola

5 cups old fashioned oats
2 teaspoons pumpkin pie spice
1 ½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
¾ cup brown sugar
¾ cup pumpkin puree
¼ cup maple syrup
1 teaspoon vanilla
⅔ cup pepitas
⅔ cup pecans
⅔ cup dried cranberries

  1. Preheat oven to 325°F. Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl, mix together oats, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.
  3. In another large bowl, mix together brown sugar, pumpkin puree, maple syrup, and vanilla until well combined. Pour the wet mixture into the oat mixture and stir until everything is evenly coated. Stir in pepitas and pecans.
  4. Place granola onto prepared baking sheet. Bake in preheated oven for 30 minutes or until golden brown, stirring halfway through. Remove and sprinkle cranberries on top and stir in. Let granola cool complete; it will crisp as it cools.
  5. Store granola in an air-tight container.
About these ads


Leave a comment

SNAP Challenge 2014 Day 7 (+ a pasta recipe)

SNAP Challenge Day 7 | doughseedough.net

It’s done. Mike and I have finished the SNAP Challenge. We both agreed that this year was harder than last. We couldn’t figure out why at first – we had plenty of food (leftovers, even), but everything just seemed more difficult. We think it was partially due to the fact that we had to complete most of the SNAP Challenge apart. I also didn’t plan for enough snack foods throughout the week.

There are definitely things I’m looking forward to now that the Challenge is over – farmers’ market produce, sparkling water, breakfast sandwiches, ice cream… I actually even miss rice. Mike told me he’s craving chocolate and plans to eat chocolate everything for a day. I can’t control what he eats from 2 hours away, so we’ll see what happens :)

Doing this Challenge will never equate to what those who live on SNAP experience day-to-day, but this Challenge is always a great reminder of how much I have to be thankful for in life, and why I am never ever “too busy” to take time to volunteer. It reminds me to not judge people and the food choices they make. As a dietitian, my heart crumbles a little every time patrons at the food pantry choose 6 Slim Jim sticks over 4 cans of tuna. As a human, I now understand why they would make that choice.

Today we ate:

Breakfast: oatmeal with egg (me), oatmeal with agave (Mike)
Snack: apples
Lunch: pasta with zucchini and tomatoes in lemon-yogurt sauce
Snack: celery and carrots with Greek yogurt dip
Dinner: pasta with zucchini and tomatoes in lemon-yogurt sauce (me); chicken taco soup, corn on the cob (Mike)
Snack: peanut butter toast with banana (Mike)
Drinks: peppermint tea, water with lemon

Pasta with Zucchini and Tomatoes in Lemon-Yogurt Sauce | doughseedough.net

Pasta with Zucchini and Tomatoes in a Lemon-Yogurt Sauce

13.25 ounce package whole wheat spaghetti
1 cup nonfat plain Greek yogurt
1/2 cup shredded Parmesan cheese
1 lemon, zested and juiced
1/4 teaspoon salt
1/2 teaspoon ground black pepper
olive oil spray
4 zucchini, cut in half lengthwise and thinly sliced into half moons
4 cloves garlic, minced
1 pint cherry or grape tomatoes, halved

  1. Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/4 cup of pasta water and set aside. Drain pasta and set aside.
  2. In a large bowl, whisk together yogurt, Parmesan, lemon zest, lemon juice, salt, and pepper. Set aside.
  3. Heat a large pan over medium-high heat. Spray with olive oil. Add garlic and cook for 2 minutes. Add zucchini and cook, stirring occasionally, until just wilted. Stir in tomatoes and cook until softened, about 2 minutes.
  4. Transfer zucchini mixture into large bowl of yogurt mixture and stir to combine. Add the drained pasta and gently toss until well combined. Add the reserved pasta water 1 tablespoon at a time, as needed, to thin the sauce. Serve immediately.

recipe slightly adapted from Ezra Pound Cake


Leave a comment

SNAP Challenge Day 6 (+ chicken taco soup)

SNAP Challenge Day 6 | doughseedough.net

Mike and I were out running errands today and ended up at the mall around lunch time. We had been out all morning running from store to store looking at flooring. By the time we got to the mall to look at some clothes for Mike, we were hungry and tired. Mostly hungry. As we walked around, the smells from the food court, the samples from the pretzel shops and coffee shops tempted us.

It was so hard to walk past everything. I was speed walking as fast as I could manage to get away from whatever tempting food was lurking in the area. The chicken taco soup we had for lunch was so good after spending two hours in that Sbarro-Panda Express-Auntie Anne’s haze.

For the soup, I used farmers’ market sweet corn and just barely cooked it so that it still retained its delicious crunch. If you don’t have any fresh corn on hand, 1 1/2 cups of frozen corn will work just fine. But nothing will ever beat good ol’ Wisconsin sweet corn!

Today we ate:

Breakfast: oatmeal with egg (me), oatmeal with agave (Mike)
Lunch: chicken taco soup
Snack: peanut butter toast
Dinner: spaghetti with zucchini and tomatoes in a creamy lemon-yogurt sauce (check back Monday for the recipe!)
Snack: peanut butter toast with banana

Chicken Taco Soup | doughseedough.net

Chicken Taco Soup

3 chicken breasts
olive oil spray
2 teaspoons chipotle chili powder
1 teaspoon cumin
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/4 teaspoon salt
1 teaspoon ground black pepper
2 onions, chopped
4 cloves garlic, minced
1 –  2 jalapenos, minced
2 bell peppers, chopped
8 ounce can tomato sauce
2 – 14.5 ounce cans diced tomatoes
2 – 14.5 ounce cans black beans, drained and rinsed
5 cups chicken broth
2 ears sweet corn, kernels removed
garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips

  1. Preheat oven to 375°F. Spray a baking pan with olive oil.
  2. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, salt and pepper. Sprinkle a little bit of the mixture of the chicken breasts and set the rest of the spice mixture aside. Bake chicken in preheated oven for 20 – 25 minutes or until cooked through. Shred chicken with two forks.
  3. Meanwhile, heat a large pot over medium heat and spray with olive oil. Add in onions, garlic, and jalapenos. Cook for 3 minutes. Stir in the remaining spice mixture and stir to evenly distribute. Stir in tomato sauce, bell pepper, diced tomatoes, and beans. Stir in chicken broth and bring mixture to a boil. Reduce heat to a simmer and cook for 20 minutes. Stir in shredded chicken and corn and cook for an additional 2 minutes to heat chicken through.
  4. Serve soup hot with desired toppings.

 

recipe slightly adapted from The Pioneer Woman


Leave a comment

SNAP Challenge 2014: Day 5

SNAP Challenge Day 5 | doughseedough.net

Mike is loving the chicken taco soup. It’s his favorite meal of the week so far. I have to agree that it’s pretty darn tasty, but not even the soup is going to satisfy my intense cravings for salty snack foods. We’re all out of raisins (I can’t believe I ate so many raisins!!) and almost out of peanut butter… The stuff we have left isn’t very good for snacking. We have a bit of fruit, celery, carrots, spaghetti, oatmeal  and some random produce. Sorry, but there are only so many carrot and celery sticks I can chow down on in a day.

Today we ate:

Breakfast: oatmeal with egg (me), yogurt (Mike)
Snack: raisins (me)
Lunch: chicken taco soup
Snack: peanut butter toast (both), apple (me), banana (Mike)
Dinner: spinach lasagna rolls with extra spinach (me), chicken taco soup (Mike)
Snack: celery with peanut butter (both)
Drink: peppermint tea, lemon water

Mike and I are trying to plan out our weekend. So far, we have a 7 mile run for Saturday, church on Sunday, and some floor shopping both days and that’s it. We wanted to watch the Badger game, but that would involve us having to go to a bar or restaurant. And we can’t. Soooo… looks like we’ll be keeping updated on the game online. A little frustrating, but I guess that just means I’ll have more time to research what type of floors we should install in the house.

Fingers crossed for a Badger win :)


Leave a comment

SNAP Challenge 2014: Day 4 ( + vegetarian lasagna rolls)

SNAP Challenge Day 4 | doughseedough.net

We’re over halfway through the Challenge, folks. Honestly? Today was the best I’ve felt so far. Maybe it was because I got to see Mike. Maybe it’s because I realized that we probably have enough food for the week. Either way, I’m going to go to bed happy and a little less worried tonight.

Today I ate:
Breakfast: oatmeal with egg
Lunch: vegetarian lasagna rolls
Snack: tortilla chips
Dinner: chicken taco soup
Snack: peanut butter toast, raisins

Today Mike ate:
Breakfast: oatmeal with raisins
Lunch: vegetarian lasagna rolls
Snack: peanut butter toast
Dinner: chicken taco soup
Snack: peanut butter toast

The recipe I’m sharing with you today is for spinach tofu lasagna rolls. Yes, tofu. Keep reading. Mike had the lasagna rolls during Day 3 of the Challenge. I asked him what he thought of the tofu and he just stared blankly at me… “what tofu?”

Apparently he thought it was just (really bad) ricotta! Well, surprise – there is no ricotta in this, either! I subbed in low fat cottage cheese (easier on the wallet and on the waistline) and mixed in plenty of good-for-you spinach.

{vegetarian} Spinach Tofu Lasagna Rolls | doughseedough.net

Spinach Tofu Lasagna Rolls

1 pound package lasagna noodles
1 teaspoon olive oil
5 cloves garlic, minced
19 ounces firm tofu, crumbled
3 cups chopped spinach
1 cup low-fat cottage cheese
2/3 cup shredded Parmesan cheese, divided
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups marinara sauce, divided

  1. Preheat oven to 350°F.
  2. Cook noodles according to package directions. Drain, and set aside on a large baking sheet to dry out slightly.
  3. Meanwhile, heat oil in a large nonstick pan over medium heat. Add garlic and cook, stirring frequently, for 30 seconds. Add tofu and spinach and cook, stirring, until spinach wilts, about 2 – 3  minutes. Remove pan from heat and let cool for 5 minutes. Stir in cottage cheese, 1/3 cup Parmesan cheese, salt and pepper.
  4. Spread 1 cup sauce in the bottom of a large baking dish. To make the lasagna rolls, place about 1/4 cup mixture on a noodle and spread across the entire noodle. Roll up and place the roll, seam-side down, in the prepared baking dish. Repeat with the remaining noodles and filling.
  5. Spoon remaining sauce over top of the lasagna rolls and sprinkle with the remaining Parmesan cheese. Bake in preheated oven for 20 minutes or until heated through and cheese is melted.


Leave a comment

SNAP Challenge 2014: Day 3

Today I’d like to share with you an app that I’m in love with. It’s called Charity Miles. The concept is simple:

You choose a charity.

Charity Miles | doughseedough.net

You run.

Charity Miles | doughseedough.net

Your miles translate into something for the charity of your choice.

Charity Miles | doughseedough.net

 

If you’re a runner/biker/walker and have a smart phone, download this app now! Ever since I started using Charity Miles, I’ve chosen Feeding America as my charity. I thought I would share the app with you all since it’s Hunger Action Month and all.

Now on to Day 3 of the SNAP Challenge! It was a strange day. I forgot to eat a “real” breakfast. I had a couple bites of cottage cheese at 5:30 before I left for work, but never got my oatmeal. I didn’t realize until after 10. It was so close to lunch that I just ate a snack to tide me over. Here’s what I ended up eating:

Breakfast: bites of cottage cheese
Snack: banana with peanut butter
Lunch: peanut noodles with chicken and veggies
Snack: raisins
Snack: apple, whole wheat bread
Dinner: spinach tofu lasagna rolls
Snack: tortilla chips
To drink: peppermint tea, water with lemon

Here’s what Mike had:
Breakfast: yogurt
Lunch: spinach tofu lasagna rolls
Dinner: spinach tofu lasagna rolls
Snack: peanut butter toast
Snack: tortilla chips
To drink: peppermint tea, water with lemon

So far, the thing I find myself missing the most is carbonated water. I drink so much of the stuff. Mike and I actually bought a SodaStream a few months ago because I was going through a frightening amount of 12 packs. It was seriously one of the best purchases we’ve made recently.

 

 


Leave a comment

SNAP Challenge 2014: Day 2 (+ a recipe!)

SNAP Challenge Day 2 | doughseedough.net

 

Day two is done. For me, it was just as weird as the first day. I wasn’t feeling 100% like myself due to the obnoxious cold I get hit with. Here’s what I ended up eating:

 

Breakfast: oatmeal with raisins
Lunch: peanut noodles with shredded chicken and veggies
Snack: cottage cheese
Dinner: peanut noodles with shredded chicken and veggies
Snack: apple
To drink: crazy amounts of peppermint tea sweetened with a bit of agave, water with lemon

 

So let’s move on to what I’ve been eating the past few days: peanut butter noodles with chicken and veggies!

 

This dish was crazy easy and it’s super customizable. I used bell pepper and carrots as my veg in this dish, but just about anything you have on hand will work. Feel free add more soy sauce, if desired. I only used 2 teaspoons because I ran out and didn’t budget for it in my SNAP Challenge budget. The most time-consuming part was cutting all the dang carrots up. I didn’t have my mandoline or grater  with me, but I highly suggest you use one to make prep a little easier. Alternately, just chop the carrots up. A little less pretty, but just as tasty.

 

Another bonus? The noodles taste stellar hot or cold. I opted to eat mine mostly hot since it made my throat feel better, but you just follow your heart (stomach? taste buds?) and do as you wish!

 

Peanut Noodles with Chicken and Veggies | doughseedough.net

Peanut Noodles with Shredded Chicken and Vegetables

1 – 13.25 ounce package of whole grain spaghetti
3 boneless, skinless chicken breasts
2 bell peppers, thinly sliced
3 carrots, julienned
2/3 cup natural creamy peanut butter
2 teaspoons low sodium soy sauce
1/2 teaspoon sesame oil
2 teaspoons sriracha, more or less to taste
2 teaspoons minced garlic
2 teaspoons minced ginger
1/2 cup cilantro, roughly chopped
  1. Place chicken in a large saucepan and cover with water. Bring to a boil, reduce to a simmer, and cook until no longer pink in the middle and internal temperature reaches 165°F, about 12 minutes. Remove to a cutting board and let cool. Once cool enough to handle, shred with two forks.
  2. Cook pasta according to package directions. Drain pasta, reserving 2/3 cup of the pasta water. Set aside.
  3. While pasta is cooking, whisk together peanut butter, soy sauce, sesame oil, sriracha, garlic, and ginger. Whisk in 2/3 cup of hot pasta water to thin sauce. Taste, and add more soy sauce and sriracha if desired.
  4. Toss pasta, bell peppers, and carrots with peanut sauce. Garnish with cilantro and serve.

 

Follow

Get every new post delivered to your Inbox.

Join 184 other followers