DoughSeeDough

a balanced plate with room for dessert

Category Archives: Dairy Free


by Leave a comment

Potato Chips

My mother in law was recently on a low-iodine diet, which meant that she had to avoid pretty much all grocery store salty snacks because you can never tell if the salt used is iodized or not. The solution? Homemade potato chips! I peeled the potatoes and sprinkled uniodized salt on them. These were super easy and delicious to make and they were able to temporarily satisfy her craving for salty, crunchy foods. I think the best part may be that you don’t need a deep fryer (or a large pot full of oil) – these babies are microwaved!

Potato Chips
serves 1

1 large russet potato, peeled
1 tablespoon vegetable oil
salt

  1. Thinly slice the potato into paper-thin slices.*
  2. Place slices into a large zip-top bag with oil. Toss to coat.
  3. Spray a large plate with vegetable oil and place oiled potato slices onto plate, being careful not to overlap slices.
  4. Microwave for 3 – 5 minutes, or until lightly browned. If they aren’t browned, they won’t be crispy. Be careful – these will look uncooked one moment and then burnt the next!
  5. Sprinkle lightly with salt and serve.

 

*I used a mandoline to slice mine. My food processor didn’t slice them thin enough (maybe there’s a blade I can buy?). The mandoline did the job though. It was really quick and easy to use.


by 2 Comments

Potato Pancakes with Applesauce

There’s something really comforting about eating a warm, crispy potato pancake with some freshly made applesauce in the middle of a Wisconsin winter. I wasn’t going to make these at first since it would require me to shred a million potatoes, but then I remembered that I had a food processor. BAM! Done in 5 minutes. I really should use my beloved Cuisinart a little more.

I love love love this applesauce because it is not overly sweet – it’s a great combination of tart and sweetness. If you’re someone who loves a sweeter applesauce, add a little more sugar into it.

Potato Pancakes
adapted from allrecipes.com

4 egg whites
2 tablespoons all purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and shredded
1/2 cup finely chopped onion
1/4 cup vegetable oil

  1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
  2. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.
  3. Serve warm with butter and salt or homemade applesauce.

Homemade Applesauce
makes 4 cups

5 granny smith apples, peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon

  1. Combine apples, water, sugar and cinnamon in medium-sized saucepan. Cover and cook over medium-high heat for 15 – 20  minutes, or until apples are soft.
  2. Mash with a potato masher and serve warm, or refrigerate until serving.


by 2 Comments

Szechaun Shrimp

I make a large variety of food here at school, but I don’t really make a lot of seafood. I decided to give shrimp a spin and I love love love this dish. It’s so incredibly easy and it’s surprisingly good with a really full flavor profile. Try it out! If you really like spicy foods (like me), toss in a little more red pepper flakes! I think I ended up accidentally dumping in 2 – 3 tablespoons and it was SO good.

Szechuan Shrimp
serves 4

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1 teaspoon vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
16 ounces large shrimp, cooked and tails removed

  1. Combine water, ketchup, soy sauce, cornstarch, honey, red pepper flakes and ginger in a bowl and set aside.
  2. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic and cook for 1 minute.
  3. Add shrimp and cook for 30 seconds, stirring often.
  4. Pour sauce on top and mix thoroughly with the shrimp. Cook until the sauce is thick and bubbly.
  5. Serve over white rice and enjoy!


by 6 Comments

Stuffed Bell Peppers – with Venison!

These stuffed bell peppers went from good to great with the addition of venison! Mike got a deer this year and we have so much venison now! Though there are a lot of venison recipes out there, I’ve been trying to think of ways to incorporate it into unexpected places. The ground venison is perfect for that since it is easy to cook with! I’ve already put it into pasta sauce and now I’ve tried it in stuffed peppers, too! Both had really tasty results.

Stuffed Bell Peppers
serves 2

1 cup cooked white or brown rice
2 green bell peppers, halved and seeded
1/2 pound ground venison
1 tablespoon olive oil
1 bunch green onions, thinly sliced, divided
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1 pinch ground black pepper
2 tomatoes, diced
1/4 cup crumbled feta cheese

  1. Preheat oven to 400°F. Lightly grease a baking sheet.
  2. Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes or until tender and skin starts to brown.
  3. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook half the green onions, basil, Italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in ground venison and cook until browned.
  4. Spoon in the cooked rice, tomatoes, and the remainder of the green onions and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
  5. Return to the oven for 5 minutes. Serve immediately.


by 2 Comments

Sweet and Sour Pork

I originally made this dish in my Food Science lab during fall semester using seitan, a meat substitute. The entire lab was really interesting, since it was based on using meat-substitutes. We used tofu, seitan, tempeh, and beans to make a huge variety of delicious dishes. This one was my favorite, and I decided to recreate it at home. While I enjoyed the seitan, I opted to use pork, since that was what I had on hand. Since then, I have also made this dish with chicken – both are very good!

Sweet and Sour Pork
serves 4

2 teaspoons canola oil
1 pound pork chops, cubed
2 cloves garlic, minced
1 large bell pepper, cut in strips
1 large onion, chopped
1 20 ounce can pineapple chunks with juice
1 cup pineapple juice
1/3 cup brown sugar
1/4 cup cider vinegar
2 1/2 tablespoons soy sauce
2 tablespoons cornstarch

  1. Heat oil in a large skillet over medium heat. Add pork and cook until browned, stirring occasionally. Add the bell pepper, onion, and garlic. Cook until tender-crisp, stirring occasionally.
  2. Stir in the pineapple juice, brown sugar, vinegar, soy sauce and cornstarch. Reduce heat to low; cook and stir until thickened. Mix in pineapple chunks just before serving.
  3. Serve with white or brown rice.


by 2 Comments

Guacamole

Avocados were on sale at the grocery store and I just couldn’t pass up the chance to make some guacamole. We devoured the entire thing in about 3 days using Manny’s Tortilla Strips (the absolute best) as the mode of transportation to get from the bowl to our mouths. Soooooo good! Maybe next time I’ll actually get around to making some Mexican food to go with it.

Guacamole

Best Guacamole

4 avocados, peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 Roma tomatoes, diced
2 cloves garlic, minced
1/4  pinch ground cayenne pepper

  1. In a medium bowl, mash together avocadoes, lime juice and salt. Mix in onion, cilantro, tomatoes, garlic and cayenne. Serve immediately or refrigerate until serving.


by 33 Comments

Slow Cooker Ribs

This is such a great meal to make in the slow cooker. You toss it into the pot before you leave for work or class and come home at night to one of the best smelling things in the world. On top of that, these are fall-off-the-bone tender. Who can pass up tender, easy, delicious ribs? I know I can’t!

Slow Cooker Ribs

Slow Cooker Ribs
adapted from allrecipes.com

4 pounds pork baby back ribs
salt and pepper to taste
1 bottle BBQ sauce (I used Sweet Baby Ray’s Original)
3/4 cup ketchup
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce

  1. Preheat oven to 400°F.
  2. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes on each side and drain fat.
  3. In a medium bowl, mix together the BBQ sauce, ketchup, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker, pour sauce over ribs, and turn to coat.
  4. Cover, and cook on low 6 to 8 hours, or until ribs are tender.


by Leave a comment

Vietnamese Lemongrass Green Beans and Tofu

I made this mid-summer and never got around to posting it, so I figured I would do it now. I had gone to the farmers’ market and gotten 2 pounds of green beans, with no idea what I wanted to use them for. They sat in my fridge for days before I decided to hit the internet. I scoured it for dishes that contained ingredients that I have never used before and stumbled across this one on Herbivoracious. I decided to give it a try. Mike and I both liked it a lot (he liked it more than I did) but it was just too much work! I don’t think I’ll be making this again any time soon since I simply don’t have the time to do this, but I will probably try it again next summer.

Lemongrass green beans and tofu

Vietnamese Lemongrass Green Beans and Tofu
from Herbivoracious

1 pound extra-firm tofu, patted dry and cut into 1/2″ cubes
1 pound green beans, stem ends trimmed
2 tablespoons vegetable oil
3 cloves garlic, minced or crushed
1 tablespoon peeled and finely grated fresh ginger (a microplane is ideal for this)
2 stalks of lemongrass (prepared as described below)
fresh chili peppers of your choice, minced
1 teaspoon soy sauce
salt
black pepper

Chilis, lemon grass, ginger, garlic

  1. In a large skillet or wok over maximum heat, fry the tofu in about half of the oil until it is crispy and brown, stirring occasionally. Remove to paper towels and season with salt and black pepper.
    Tofu
  2. Add the remaining oil to the pan, along with the garlic, ginger, lemongrass and chilis. Fry until fragrant, about 30 seconds. Add the green beans and toss thoroughly. Continue to cook, stirring occasionally, until somewhat tender and nice brown spots are developing. If necessary, you can add a bit of water and cover the pan for a couple of minutes to steam them. (Or pre-microwave for 3-4 minutes first – this can be a really helpful technique).
    Green beans
  3. Add the tofu back in, along with the soy sauce and 1/2 teaspoon of salt. Stir, taste and make any final seasoning adjustments, and serve.
    Green beans and tofu

To prepare lemongrass:

  1. Remove the tough outer leaves and discard.
  2. Use a sharp, serrated knife to cut off the bulb end and discard.
  3. Make thin slices up the stalk starting from the bulb end, and stopping before you cut the last 1/3. Discard the top of the talk.


by Leave a comment

Slow Cooker Kielbasa and Sauerkraut

I love slow cookers. They’re a life saver for me. I can throw everything into the pot with almost no prep work at all and come home to a delicious, hot meal. This dish is great. It’s easy, doesn’t have too many ingredients, and it is good. The kielbasa gets cooked down to a melt-in-your mouth texture and the beer, honey dijon mustard, and sauerkraut flavors come together beautifully.

Slow cooker kielbasa and sauerkraut

Slow Cooker Kielbasa and Sauerkraut

2 pounds kielbasa
2 small onions, sliced
1 small apple, chopped
2 14-ounce cans sauerkraut, drained
1 12 fluid ounces can or bottle of beer (I used Sam Adams)
1/4 cup  honey Dijon mustard
1 teaspoon caraway seeds

  1. Brown the kielbasa in a cast iron skillet over medium high heat. Transfer browned kielbasa into slow cooker.
  2. Saute onions in the skillet until browned and transfer into the slow cooker.
  3. Add the apple, sauerkraut, beer, mustard, and caraway seeds into the slow cooker and stir to combine.
  4. Cook on low for 6 hours until meat is tender.


by Leave a comment

Yakisoba Chicken

Yes, I am still alive, although my lack of posts contradicts this fact… Looking back though, I can’t really remember what I’ve eaten. That’s probably because I haven’t eaten any substantial meals. The reason? Well, school started and, as always, I am way too busy aaaaaaand – Mike and I got a puppy!

His name is Ripley and although he is the most time-consuming thing in my life, I wouldn’t trade him for anything.

To make up for lost time, I present to you Yakisoba Chicken. I had a package of soba noodles leftover and I had no idea what to do with them. I went to allrecipes.com and searched by ingredient and this recipe sounded too good to pass up.

Yakisoba chicken

Yakisoba Chicken
from allrecipes.com

1/2 teaspoon sesame oil
1 tablespoon canola oil
2 tablespoons chile paste
2 cloves garlic, chopped
4 n, boneless chicken breast halves – cut into 1 inch cubes
1/2 cup soy sauce
1 onion, sliced lengthwise into eighths
1/2 medium head cabbage, coarsely chopped
2 carrots, coarsely chopped
8 ounces soba noodles, cooked and drained

  1. In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
  2. In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!