DoughSeeDough

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Category Archives: Gluten Free


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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.


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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.


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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!


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Cilantro Dip

I had a bunch of cilantro left over after making the quinoa last night, so I made this dip. It’s really refreshing and super tasty. That’s saying a lot since I’m not the biggest fan of cilantro!I served this with tortilla chips, but you can try it with whatever you see fit.

Cilantro dip

Cilantro Dip

1 bunch cilantro, chopped
1 package neufchatel cheese (1/3 fat cream cheese) or regular cream cheese, softened
2 tablespoons sour cream
1/2 teaspoon cumin
2 teaspoons garlic powder
1 teaspoon celery salt
1 teaspoon black pepper
juice of 1/2 a lime
1 7 oz can of salsa verde

  1. Combine all ingredients in a food processor and blend until smooth.


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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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Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce

I stumbled across this recipe at VeganYumYum and just had to make it. I love tofu and am up for making just about anything that involves it! An added plus – this meal was insanely easy to prepare!

soy mirin tofu

Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce
from VeganYumYum

1 block extra firm tofu, pressed and cut into small squares
1 tablespoon canola oil
2 teaspoons soy sauce
2 teaspoons mirin
1 head of broccoli, steamed
1 carrot, peeled and shredded
Peanuts, crushed (optional)
1 cup dry brown rice

Peanut Sauce
1/4 cup peanut butter
1/4 cup water (or coconut milk if you have it!)
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon seasoned rice wine vinegar
1 teaspoon hot chili oil
Pinch of salt

  1. Start cooking your rice. Mix sauce ingredients until smooth and set aside.
  2. Pan fry tofu in the oil over high heat in a non-stick skillet until browned on both sides. Drain and return to hot pan (turn off the heat). Mix soy sauce and mirin together and pour over tofu, mixing well. It will bubble up and form a light glaze.
  3. Plate rice, add broccoli, tofu, carrot, and crushed peanuts. Drizzle with sauce and serve.

Note: if you don’t have mirin, use a combination of cooking wine and sugar.


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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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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.