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a balanced plate with room for dessert


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Easy Pepper Steak with Mushrooms

I’m spending more time than ever just cooking for one. The weekdays Mike and I spend together are rare, and when we do get the chance to enjoy each other’s company during the week,  the last thing I want to do is spend hours cooking. My cooking style has evolved. I’m focusing more on super quick and easy dishes now more often than not. I don’t see this changing in the near future, either. I’ll be going back to school for my master’s in January (!!!) which means even less time in the kitchen.

For this recipe swap I was assigned Angie’s blog, My Chicago Kitchen. I looked through a bunch of her recipes before settling on this pepper steak dish. Quick and easy? Check. Delicious? Check!

Easy Pepper Steak with Mushrooms | doughseedough.net

Easy Pepper Steak with Mushrooms

slightly adapted from My Chicago Kitchen originally from Elly Says Opa

1 pound flank steak, cut against the grain into thin strips
3 tablespoons low sodium soy sauce, divided
1/2 teaspoon ground white pepper
1 tablespoon cornstarch
1/3 cup beef broth
1/2 teaspoon red pepper flakes
1 tablespoon olive oil
1 onion, sliced
1 red pepper, sliced
1 green pepper, sliced
3 cloves garlic, minced
8 ounces mushrooms,  sliced
salt & pepper, to taste
cooked brown rice,  for serving

  1. In a shallow bowl, marinate the flank steak in 2 tablespoons of the soy sauce for 15 minutes. Season with a touch of ground white pepper.
  2. While the beef is marinating, make the sauce. Mix the remaining tablespoon of soy sauce with cornstarch. Add beef broth and whisk until corn starch is dissolved. Mix in red pepper flakes. Season to taste with salt and pepper.
  3. Heat oil over medium-high heat. Add the onion and garlic and cook until onions are tender-crisp. Increase heat and add beef and cook until no longer pink in the center. Add peppers and mushrooms to the pan and cook until peppers are tender-crisp.
  4. Pour in the sauce and stir to combine. Bring sauce to a simmer; it will thicken as it warms. Serve hot over brown rice.


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Kale & Apple Salad with Poppy Seed Dressing

The last outdoor farmers’ market is this Saturday in Madison. The last Wednesday market was yesterday and my heart broke a little. What am I going to do on my Wednesday lunches now? I can’t believe it’s November. I can’t believe it’s already snowed. I’m looking forward to visiting the indoor market for the first time this winter. I can’t believe I’ve lived in Madison for 5+ years and have never been to the indoor farmers’ market.

I have one thing that I’m looking forward to buying – kale. Lots and lots of kale. Sometimes I forget that good food doesn’t need to be time-consuming. It doesn’t need to be complicated. This kale & apple salad is the perfect example of that.

Kale & Apple Salad with Poppy Seed Dressing | doughseedough.net

Kale & Apple Salad with Poppy Seed Dressing

3 tablespoons apple cider vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
freshly ground black pepper
1 tablespoon olive oil
1/4 red onion, cut into a small dice
2 bunches kale (about 1 pound)
2 medium honey crisp apples

  1. In a large bowl, whisk together vinegar, honey, mustard, poppy seeds, salt, and pepper until well combined. Drizzle in oil while whisking continuously. Stir in onion and set dressing aside.
  2. Remove fibrous stem from kale discard.  Slice leaves crosswise into 1/4-inch thick ribbons and place in bowl with dressing.
  3. Slice apples into matchstick pieces and add to bowl. Toss to combine. Allow salad to sit for 15 minutes before serving. Salad can be prepared up to one day ahead of time; toss again before serving.

 

recipe slightly adapted from Chow

 

 


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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.


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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


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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.

 


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Mediterranean Chopped Salad

I have a secret: I made this dish months ago. Back when spring was barely showing its face in Wisconsin. I took one bite of the salad and knew that this was going to be absolutely perfect for summer. The salad was delicious back in the spring when it was made from not-quite-in-season veggies. Now that it’s summer, I urge you to take advantage of the delicious, local veggies at a farmers’ market near you. I walk through the Appleton or Madison market every week and the bountiful produce makes my day. I can’t eat this salad right now (it doesn’t fit into my diet quiet yet), but I can dream about it. I’m hoping that my food issues get sorted out before the summer is over so I can take advantage of the fresh veggies from the market and in my garden.

Mediterranean Chopped Salad | doughseedough.net

Mediterranean Chopped Salad

1 medium cucumber, seeded and cut into 1/2-inch dice (about 1 1/4 cups)
1 pint grape tomatoes, quartered (about 1 1/2 cups)
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 medium garlic clove, minced
1 (14-ounce) can chickpeas, drained and rinsed
1/2 cup pitted kalamata olives, chopped
1/2 small red onion minced (about 1/4 cup)
1/2 cup roughly chopped fresh parsley
1 romaine heart, cut into 1/2-inch pieces (about 3 cups)
4 ounces feta cheese, crumbled (about 1 cup)
Ground black pepper

  1. Place cucumber and tomatoes in a colander set over a bowl. Sprinkle with salt and gently toss to combine. Let stand for 15 minutes.
  2. In a large bowl, whisk together olive oil, red wine vinegar, and garlic. Add the cucumber, tomatoes, chickpeas, olives, onion, and parsley; toss to combine and let stand at room temperature for 15 minutes.
  3. Add romaine and feta and toss until ingredients are evenly distributed. Season with salt and pepper, to taste before serving.

 

recipe very slightly adapted from America’s Test Kitchen


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Espresso Bourbon Brownies

Espresso Bourbon Brownies | doughseedough.net

So, you know your favorite morning pick-me-up? (Yes, I’m talking about coffee). How do you make it better? Add bourbon, duh. And how do you make that better? Turn it into a brownie!

Espresso Bourbon Brownies | doughseedough.net

The bourbon taste in this is definitely prominent, so make sure you make it with something drinkable. Another tip: if you like these, hide them. I left mine out and they were completely gone a couple days later. Mike inhaled these at an alarming rate.

Espresso Bourbon Brownies
makes 16 brownies

1/2 cup unsalted butter
3 ounces unsweetened chocolate, roughly chopped
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/4 cup bourbon
2 tablespoons espresso granules
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/3 cup semisweet chocolate chips

  1. Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper and set aside.
  2. Place butter and unsweetened chocolate into a small saucepan over medium-low heat. Cook, stirring frequently, until chocolate is melted. Remove from heat and let cool slightly.
  3. In a small bowl, combine bourbon and espresso until espresso has dissolved. Set aside.
  4. Stir sugar into slightly cooled chocolate mixture until incorporated. Add eggs one at a time, stirring after each addition. Stir bourbon-espresso mixture into the batter. Mix in flour and baking soda until just combined and then fold in the chocolate chips.
  5. Pour batter into the prepared baking pan. Use a spatula to make sure batter is evenly distributed and smooth on top. Bake in preheated oven for 30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
  6. Allow brownies to cool completely in the pan on a wire rack. Remove brownies from the pan and cut into 16 pieces.

 

adapted from Lemons and Anchovies


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Curried Mussels in White Ale

Curried Mussels in White Ale | doughseedough.net

I still remember when I made this dish – I had invited my mom over for dinner after she found out I was making mussels. I figured that since she fed them to us a couple weeks ago, it was my turn to host. She declined since they had some guests. Turns out, I am dang happy that she didn’t end up coming over (does that make me a bad daughter?). Mike and I devoured this entire dish by ourselves and were wishing we had more. We couldn’t get enough of how flavorful the curry ale sauce was. Seriously out of this world. Next time, I’m going to whip up a triple batch and force my mom to join us.

Curried Mussels in White Ale | doughseedough.net

Curried Mussels in White Ale

1 teaspoon canola oil
1 tablespoon Thai red curry paste
6 garlic cloves, chopped
1 1/2 tablespoon finely grated fresh ginger
1 large fresh lemongrass stalk, bottom two-thirds of the bulb smashed and chopped
2/3 cup Shaoxing wine
15 ounce can low fat coconut milk
1/4 cup low-sodium soy sauce
3 tablespoons Asian fish sauce
1/2 cup Thai basil leaves, plus 1/4 cup chopped
2 12-ounce bottles Belgian white ale
2 pounds mussels, scrubbed and debearded; toss any that do not close tightly when tapped
1/4 cup cilantro, chopped

crusty bread for serving

  1. Heat the oil in a large saucepan over medium heat. Add curry paste, garlic, ginger, and lemongrass and cook, stirring frequently, for 2 minutes or until fragrant. Add the Shaoxing wine, coconut milk, soy sauce, fish sauce and basil leaves. Reduce to a simmer and cook for 15 minutes. Strain the sauce into a bowl; discard the solids.
  2. Rinse the saucepan out and then bring the ale to a boil over high heat. Add the mussels, cover and cook for 5 minutes. Using a slotted spoon, transfer the mussels to four bowls, discarding any that are not open.
  3. Add the red curry sauce to the ale and bring to a boil. Let cook for 1 minute and spoon over the mussels. Sprinkle with the remaining chopped Thai basil and cilantro and serve.

 

recipe slightly adapted from Food & Wine


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One Pan Sausage Skillet Dinner

It’s been quite a few days and I still smell campfire everywhere I go. I finally realized that it wasn’t my skin, hair, or clothing. The smell has somehow permeated into my glasses. I’ve soaked and scrubbed them, but to no avail. I love campfires, but this is a little much! I guess from now on I’ll have to camp sans-glasses. Essentially blind. I may end up just falling into the campfire…

When you’re camping, the fewer dishes to wash, the better. Seriously. Mike and I are so determined to keep our dirty dishes to a minimum that we ate straight out of the pan instead of dirtying two plates 🙂 This one-pan meal takes minutes to throw together and minutes to clean up. If you don’t have a fire to cook over, try baking this in the oven!

One Pan Sausage Skillet Dinner | doughseedough.net

(Please forgive me for the photo – turns out that Me + Camera – Light – Tripod = Disaster)

One Pan Sausage Skillet Dinner 

serves 4 – 6

1 tablespoon olive oil
1 1/2 pounds baby red potatoes, cut into 1-inch pieces
1/2 large red onion, sliced into 1/4-inch pieces
2 cloves garlic, minced
1/2 pound baby carrots
1/2 pound mushrooms, halved (quartered if large)
12 ounce package of chicken sausage (I used Johnsonville’s Chipotle & Jack sausage)
4 beef bouillon cubes, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon dried minced onion
1/2 teaspoon freshly ground black pepper
2 tablespoons low sodium soy sauce, chicken broth, or water
shredded cheddar cheese, optional

  1. Coat a large cast iron skillet with olive oil. Arrange potatoes on bottom in an even layer. Spread onions, garlic, carrots and mushrooms evenly on top. Arrange sausage over the vegetables.
  2. In a small bowl, mix together beef bouillon, onion powder, garlic powder, dried minced onion, and black pepper. Sprinkle spices and soy sauce over the sausage and vegetables. Cover the skillet tightly with heavy-duty foil and cook over a fire for 20 – 30 minutes, stirring once or twice, until potatoes and carrots or tender and sausage is cooked through. Sprinkle with cheese, cover and return to fire for an additional 1 – 2 minutes or until cheese is melted.


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Turkey & Rice Taco Skillet

Before I dive into our weekend adventures and the recipe,  I want to explain why I haven’t been posting as much (and why I’m eating dairy again). I’m unable to complete even a simple 5 mile run without almost collapsing. I can’t eat without being sick. Two of the most important things in my life: running and food, are now what frustrate me the most.  I’m taking it a day at a time, praying that my doctors can figure out what’s wrong with me soon so I can go back to being normal. Until then, I’ll be posting a bit less; it’s hard to post new recipes when you don’t each much of anything besides cereal and salads 🙂

But onto happier things… Mike and I went on our first camping trip of the season this past weekend with our pups. It rained Friday, but Saturday was picture-perfect and we were able to get in a nice long hike. Really long hike. Because we got lost. But hey, what’s the point of life without a little adventure? I’ve got two camping meals to share with you this week. For our Friday night dinner, I made a Turkey and Rice Taco Skillet. It was pouring, but we huddled under the tarp with the dogs and ate our dinner. It was the perfect meal to keep us warm in the cold, wet weather. I figured I would share this recipe first since it kind of works with the whole Cinco de Mayo thing, too.

Though this was made over a campfire, it is easily adaptable to be made at home on the stove top. That’s the beauty of cast iron – it can be used inside and outside. I’ve finally gotten my “inside use” Dutch oven and skillet to where they are pretty darn well seasoned. The skillet I used while we were camping, though, has been on hundreds of camping trips with Mike when he was growing up. The skillet is so perfectly seasoned that it puts my pieces to shame. I guess I have something to work on, eh?

Turkey & Rice Taco Skillet {camping meal} | doughseedough.net

Turkey and Rice Taco Skillet
serves 4 – 6

2 cloves garlic, minced
1/2 red onion, diced
1 jalapeno, minced (seeded if desired)
1.25 pounds lean ground turkey
1 packet hot taco seasoning mix
4 cups water, divided
3 cups Minute Brown Rice
1 – 15 ounce can corn
1 – 15 ounce can black beans, rinsed and drained
1 – 14.5 ounce can chopped tomatoes with jalapenos
1 cup shredded extra sharp cheddar cheese
2 cups shredded romaine lettuce
sour cream to garnish
olive oil spray

  1. Spray a large 12″ cast iron skillet with olive oil. Add garlic, onion, and jalapeno and cook over the fire (or medium-high heat) until onions are tender. Add the turkey and cook until browned, about 5 minutes. Stir in taco seasoning and two cups of water. Bring to a simmer and stir in rice and remaining two cups of water. Let simmer for 10 minutes, stirring occasionally. Stir in tomatoes, beans, and corn and continue to cook, stirring occasionally, until liquid is absorbed.
  2. To serve, divide between 4 – 6 bowls. Sprinkle with lettuce, cheese and top off with sour cream.