DoughSeeDough

a balanced plate with room for dessert


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Long time, no eat

So, it’s been a long time since I’ve last updated. What happened? Well, I was gone for a week up in the Boundary Waters in Ely, MN. There, I had no contact to the outside world – no cell phone, no computer, no TV. I can honestly say that I didn’t miss having technology though. Boundary Waters was one of the most amazing trips I’ve ever taken.

Boundary Waters

After returning, I needed several days to reorient myself and get caught up with a weeks worth of emails. I hate to admit it, but updating my blog seemed a low priority with the other million things I had to do, the most important being my upcoming GRE.

With all the talk about how awful dehydrated food was, I had prepared myself for the worst. I expected to drink disgusting water and unappetizing food. I was pleasantly surprised at how good the food actually was. And the water? It tasted just like tap water from Appleton and it was definitely better than the water in Madison.

Dinner

Dehydrated Food

Peas and CornCorn and Peas

Vegetable Curry

Vegetable Curry

The only unappetizing thing I ate on the trip was this strawberry cheesecake…

Strawberry Cheesecake

Strawberry Cheesecake

The best meal, in my opinion, was this beef stroganoff:

Beef StroganoffBeef Stroganoff

I strongly recommend going to Boundary Waters if you like camping, canoeing, and doing other outdoor activities. I won’t lie – it’s a strenuous trip. In addition to paddling for – 8 hours a day, you need to be able to carry your canoe and your packs over portages. We had Kevlar canoes, so they weighed 40 pounds, but other canoes can weigh over 70 pounds! Our packs were probably over 40 pounds as well. I can assure you that the hard work is rewarded though.


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Fettuccine with Sweet Pepper-Cayenne Sauce

One of my favorite things to do is cook for my friends. The more people there are and the more food I make, the happier I am. I think that this is a trait I got from my mom who loves to have elaborate dinner parties that never fail to amaze people. I hope that one day I can be as good a cook as she is.

I stumbled across this recipe on allrecipes.com and decided that it would be a good dish for a dinner I had with Mike and two of our friends.

Red Bell Peppers

Fettuccine with Sweet Pepper-Cayenne Sauce
adapted from allrecipes.com

12 ounces fettuccine
1/2 teaspoon vegetable oil
2 red bell peppers, julienned
2 onions, sliced
3 cloves garlic, minced
3/4 teaspoon cayenne – adjust more or less depending on spice tolerance
1 cup fat free sour cream
1/2 cup chicken broth
3/4 cup fresh grated Parmesan cheese
salt and pepper to taste

Fettucine with Sweet Pepper-Cayenne Sauce

  1. Bring a large pot of salted water to boil. Cook pasta according to directions and drain.
  2. Heat oil in a large skillet and saute red bell peppers, onions and garlic for 3 – 5 minutes.
  3. Stir in broth and simmer for 5 minutes. Remove from heat and stir in sour cream and cheese.
  4. Toss pasta with sauce and season with salt and pepper. Serve immediately.