DoughSeeDough

a balanced plate with room for dessert

Category Archives: Quick & Easy


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Quinoa with Black Beans and Corn

This was my first time cooking with quinoa. It was surprisingly good and this meal was so easy to make! The quinoa was served with some chicken on the side.

Quinoa with black beans and corn

Quinoa with Black Beans and Corn

1 teaspoon vegetable oil
1 medium onion, chopped
3 cloves of garlic, chopped
1 cup uncooked quinoa
2 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon cayenne (you can add more or less depending on your spice tolerance)
1 cup frozen corn
2 15 oz cans of black beans, rinsed and drained
1/2 cup chopped fresh cilantro

  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. Season the onions with the cumin, cayenne, salt and pepper and cook for 1 minute.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
  3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes or until heated through. Mix in the black beans and cilantro.

If you’re wondering what to do with all that extra cilantro, try this cilantro dip!


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Lemon, Basil and Marscapone Pasta

This pasta dish is cheap, quick and refreshing. It’s great for when you’re a super-busy student 🙂

lemon basil marscapone pasta

Lemon, Basil and Marscapone Pasta

1 lb dried pasta
5 tbsp fresh lemon juice
1 tsp grated lemon zest
1 cup marscapone
salt and black pepper
1 handful torn fresh basil

  1. Cook the pasta in a large pot of boiling, salted water, until al dente.
  2. While pasta is cooking, place the marscapone, with 2 – 3 tablespoons of pasta water, in a skillet over medium-low heat. When the marscapone is melted and smooth, slowly add in the lemon juice an zest. Warm gently, stirring constantly, until heated through – about 4 minutes.
  3. Salt and pepper to taste.
  4. Drain the pasta, reserving 1/2 cup pasta water. Add pasta and basil to the sauce and toss well to coat, adding reserved water as needed.


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Soba with Shiitake and Cabbage

A venture into something I’ve never tried cooking before – soba noodles! This was surprisingly good. I bought the soba at an Asian grocery store; if you can’t find them, spaghetti will probably work. However, they will have a different taste.

soba with shiitake and cabbage

Soba with Shiitake and Cabbage

1/3 cup water
1/3 cup soy sauce
5 tsp gochujang
1 tbsp brown sugar
1 lb dried soba noodles (buckwheat noodles – you can find them in an Asian grocery store)
1 lb shiitake mushrooms
2 cups shredded cabbage
1 cup shredded carrot
1/2 cup sliced green onions
2 tbsp sesame seeds
3 tbsp vegetable oil
2 tsp garlic, minced
1 inch of fresh ginger, minced

  1. Combine water, soy sauce, brown sugar and gochjang together until the sugar is dissolved. Set aside.
  2. Prepare pasta as directed.
  3. While pasta is cooking, heat oil in a large skillet until hot. Take the pan off the heat and then add in the ginger and garlic. Return to heat and add in sliced mushrooms. Cook, stirring constantly, for 5 – 7 minutes or until the mushrooms turn a darker brown color.
  4. Add cabbage, carrot and green onion, and saute until veggies become crisp-tender. Add the sauce and mix thoroughly, until heated through.
  5. Add cooked noodles to the vegetable mixture and toss to combine. Sprinkle with the sesame seeds for garnish. Serve immediately.


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Tomato and Goat Cheese Pasta

I am a huge fan of cheese, so it’s very fortunate that I live in  Wisconsin where I am surrounded by it. This is a quick, delicious pasta dish that I don’t think I will ever get sick of!

tomato and goat cheese pasta

Tomato and Goat Cheese Pasta
serves 4

1 lb of dried pasta, any kind. I used cavatappi.
Container of cherry (or grape) tomatoes
1 small – medium sized block of goat cheese, crumbled
1/2 a bunch of parsley, chopped
2 tbsp extra virgin olive oil
Salt and pepper

  1. Cook the pasta according to directions on the package.
  2. Drain (reserve some pasta water) and then add the tomatoes, goat cheese, parsley, olive oil, and salt and pepper (to taste). If too dry, add some of the pasta water.
  3. Serve and enjoy!


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Pesto

I love, love love pesto. My favorite type is spinach pesto! It’s cheap, easy and I almost always have spinach in the fridge.

Spinach Pesto

Spinach Pesto with Pasta

1 cup of fresh spinach leaves, stems off
4 cloves of garlic
5 tablespoons walnuts
6 tablespoons olive oil
Salt and black pepper
1/2 cup of Parmesan
1 pound uncooked pasta of your choice

  1. Cook pasta according to directions.
  2. In a food processor, blend together the spinach, garlic, walnuts and olive oil. Add salt and black pepper to taste. Stir in the Parmesan.
  3. Stir the pesto into the cooked pasta.