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a balanced plate with room for dessert


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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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Spring Veggie Quinoa Power Bowls

Spring is here. With spring, comes spring cleaning. Most people clean out their closets and rid the house of dust bunnies. Why don’t ya take it one step further and clean up your lunchtime routine? Stop running to the closest fast food joint and prep this at home the night before instead. Your body will thank you.

I love quinoa for its amazing health benefits. It has protein, fiber, and iron, plus lots of vitamins and minerals to keep your body healthy and help it repair itself. It’s naturally gluten free and it is one of the few plant foods that is considered a complete protein. As an added bonus, the texture is really, really cool. It can be a bit on the pricier side when you compare it to other grains like pasta, bread, and rice, but it’s worth the cost. (Hint: I like getting it from Costco. They come in huge bags for a good price and it lasts forever.) Asparagus is also packed with fiber, vitamins, and antioxidants. How could you not love a veggie that is a cancer-fightin’, health-improvin’ machine?

spring veggie quinoa power bowls | doughseedough.net

This quinoa bowl is packed with goodness and is so easy to throw together. It’s ready in under 30 minutes and it’s good warm, cold or at room temp. What more could you ask for?

Spring Veggie Quinoa Power Bowls | doughseedough.net

Quinoa Power Bowls
serves 4

1 cup quinoa
2 cups low sodium chicken broth
olive oil spray
2 cloves garlic, minced
1/2 onion, thinly sliced
1 1/2 pounds asparagus, trimmed and chopped into 1 ½ – 2 inch pieces
1 bell pepper, thinly sliced
1 – 15 ounce can garbanzo beans, rinsed and drained
1 large lemon, juiced
8 cups spring mix (lettuce or other salad base of choice works, too)
4 ounces feta cheese
1/2 cup almonds
salt and freshly ground black pepper, to taste

  1. Bring chicken broth to a boil. Add quinoa and reduce heat to a simmer. Cover and cook until all liquid is absorbed, about 15 minutes.
  2. Meanwhile, prepare the rest of the dish. Spray a large pan with olive oil. Add garlic and onion and saute for 1 – 2 minutes, or until onion softens. Add asparagus, bell pepper, and garbanzo beans and cook until vegetables are tender-crisp, about 3 – 4 minutes. Season with salt and pepper to taste. Remove from heat and squeeze lemon juice over the vegetables. Toss to combine.
  3. To serve, divide the spring mix between four bowls. Fluff quinoa with a fork and place on top of greens. Top with vegetables, feta, and almonds.

 

adapted from Clean Eating Magazine


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Recipe Remake: Crunchy Caramel Corn

 

Crunchy Caramel Corn | doughseedough.net

I’ve been making this caramel corn for years now, and it still hasn’t let me down. The results are consistently good and it couldn’t be easier. My step-dad loves this popcorn so much that I started making it for him for Christmas. This past holiday, I stuffed a 3-foot tall stocking full of caramel corn… and included some gift certificates for more batches of it throughout the year. He cashed in one of the gift certificates recently and here are the results. It was so irresistible that I ended up making two batches – one for him, and one for Mike and me. We may or may not have eaten the entire batch in just a few short days.

Crunchy Caramel Corn | doughseedough.net

Feel free to use more or less popcorn. I’ve started to use closer to 8 quarts of popcorn so that the caramel is a bit lighter and you get the occasional piece that isn’t 100% coated in caramel. Use just 6 quarts for a very in-your-face sweet, sweet caramel corn.

Crunchy Caramel Corn | doughseedough.net

Crunchy Caramel Popcorn
makes 6 – 8 quarts

3/4 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
6 – 8 quarts air-popped popcorn

  1. Preheat oven to 250°F. Line three baking pans with foil or spray with cooking spray.
  2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Allow to boil, unstirred, for 4 minutes. Remove from heat and stir in soda and vanilla.
  3. Pour popcorn onto baking pans, dividing evenly between three pans.
  4. Pour caramel in a thin stream over popcorn, stirring to coat.
  5. Bake in preheated oven for one hour, stirring every 15 minutes. Remove from oven and let cool completely. Stir gently, breaking up large pieces. Serve immediately or store in air-tight container.

 

Tips for clean up – soak the pot and utensils in hot water. The sticky caramel will melt right off and there will be minimal scrubbing required. The foil in the pans will give you a quick, easy clean up. Just crumple up and toss!

 


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Fresh Pineapple Salsa

I’ve been loving the spring weather this week. All the snow is gone and the temps have been warm enough for me to run in a tee. Mike and I are hoping to take advantage of this weather by going on a nice, long hike and with the pups this weekend and then grilling out after. Fingers crossed that the forecast is wrong and that it doesn’t rain!

This pineapple salsa is sweet with the perfect amount of heat. It’s super versatile, too. I ate it with chicken, with pretzel thins, and even just straight-up with a spoon.

Fresh Pineapple Salsa | doughseedough.net

Fresh Pineapple Salsa

1/2 pineapple peeled, cored and cut into 1/4-inch dice (about 3 cups)
1/2 cup diced red onion
1 1/2 cup diced red bell pepper
1 jalapeno, seeded and minced
1 tablespoons freshly squeezed lime juice
1/2 cup chopped cilantro
salt and pepper, to taste

  1. In a large nonreactive bowl, stir together pineapple, onion, bell pepper, jalapeno, lime juice and cilantro. Season with salt and pepper.
  2. Refrigerate until ready to serve.


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Hoisin-Lime Chicken with Zucchini

This recipe involves a little bit of planning since you have to prepare a marinade, let it cool, and then marinate the chicken for a few hours, but the results are worth it. Once the marinade is prepared, and the chicken is in the fridge, the rest is easy – grill and enjoy!

Hoisin-Lime Chicken with Zucchini | doughseedough.net

Hoisin-Lime Chicken with Zucchini

2 1/4 cups hoisin-lime sauce, divided (recipe below)
1 tablespoon sambal oelek
6 boneless, skinless chicken breasts
1/2 cup thinly sliced green onions, plus more for garnish
4 zucchini, halved lengthwise
salt and freshly ground black pepper, to taste

  1. Combine 1 1/2 cups of hoisin-lime sauce and sambal oelek in a large non-reactive container or bowl. Add the chicken and scallions and toss well. Cover and let the chicken marinate in the refrigerator for 2 – 24 hours. Turn the chicken at least one time. Thirty minutes before cooking, add the zucchini and toss to coat.
  2. Heat a grill pan over medium-high heat. Spray with nonstick spray. Remove chicken from marinade and grill, turning once, until the chicken is cooked through and reaches an internal temperature of 165°F, about 8 – 12 minutes.
  3. Remove zucchini from the marinade and cook, tuning once, until brown, about 8 minutes. Discard the marinade.
  4. While chicken and zucchini are being grilled, pour marinade into a saucepan and bring to a boil. Reduce heat to a simmer and cook until thickened.
  5. Slice the zucchini and chicken diagonally and arrange on a serving platter. Drizzle with reserved 3/4 cup marinade and garnish with additional sliced green onions, if desired.

 

Hoisin-Lime Sauce

1/4 cup canola oil, divided
2 tablespoons minced garlic
1 tablespoon peeled and minced fresh ginger
2 cups hoisin sauce
1/2 cup fresh lime juice
1/4 cup low-sodium chicken broth
salt and freshly ground black pepper, to taste

  1. Heat a large pan over medium heat. Add 2 tablespoons of oil and swirl to coat the bottom of the pan. Add the garlic and ginger and cook until soft and fragrant, about 2 minutes. Add the hoisin sauce and cook, stirring frequently, for 1 minute. Stir in lime juice.
  2. Transfer mixture to a blender and blend, drizzling in remaining 2 tablespoons of canola oil and the 1/4 cup chicken broth. Season with salt and pepper to taste. Cool completely before using.

 

recipes from Ming Tsai


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Potato Pancakes with Ginger-Apple Scallion Cream

I’m back with another recipe that uses that delicious ginger-apple chutney I mentioned last week. I love potato pancakes – usually smothered with applesauce and in my past life, butter. Occasionally, sour cream would make its way onto my plate, too. This is a wonderful take on that – the potato pancakes are topped with a dairy-free sour cream mixed with the chutney and it is so, so, so good.

Potato Pancakes with Ginger-Apple Scallion Cream | doughseedough.net

Potato Pancakes with Ginger-Apple Scallion Cream

1 cup ginger-apple chutney
1 cup dairy-free sour cream, purchased or homemade (recipe below)
4 scallions, white and green parts separated and thinly sliced
4 large russet potatoes, peeled
2 eggs, lightly beaten
kosher salt and freshly ground black pepper, to taste
2 tablespoons canola oil

  1. To make the ginger-apple scallion cream, combine the chutney, sour cream, and the sliced scallion greens in a small bowl. Stir and refrigerate until ready for use.
  2. Grate potatoes and transfer to a large strainer placed over a bowl or the sink. Using a spatula, gently press down on the potatoes to remove as much liquid as possible. Place potatoes into a large bowl and combine with sliced scallion whites, eggs, salt, and pepper.
  3. Preheat oven to 200°F. Heat 1 tablespoon of the oil in a large pan over medium heat. Drop 1/3 cup mounds of the potato pancake mixture into the pan and gently press down to flatten into a pancake about 4 – 6 inches in diameter. Cook until lightly browned on the bottom, about 3 – 4 minutes. Flip and brown the other side. Transfer cooked pancakes to a oven-safe pan and keep warm in preheated oven. Repeat with remaining potato mixture.
  4. Serve warm with a dollop of the ginger-apple scallion cream.

recipe slightly adapted from Ming Tsai

Potato Pancakes with Ginger-Apple Scallion Dairy-Free Sour Cream | doughseedough.net

Dairy-Free Sour Cream

14 ounce package firm tofu, well drained
1 teaspoon extra virgin olive oil
1 – 2 tablespoons freshly squeezed lemon juice
2 teaspoons apple cider vinegar
1 teaspoon honey
1/2 teaspoon salt

  1. Place tofu, olive oil, 1 tablespoon of lemon juice, vinegar, honey and salt into a food processor. Blend until very smooth and creamy. Taste and adjust with more lemon juice, if desired.

recipe slightly adapted from VegWeb


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Ginger-Apple Chutney

I can still remember a few (many?) years ago my mom handed me two cookbooks and told me to pick one. One was a Bobby Flay cookbook. The other, a Ming Tsai cookbook. It was a no-brainer – I chose Ming. I’m a cookbook hoarder – I have a scary amount of cookbooks stockpiled in our house. I love looking through them, but I rarely cook from them. Simply Ming is one exception; I cook from his book all the time.

Ming Tsai has yet to let me down. Everything I’ve made of his has been delicious, and this savory-sweet chutney is no exception. It is out of this world. Seriously. I had Mike taste it for a seasoning-check and he asked if he could have it for dinner (ha! crazy man). I am obsessed with this stuff. My one regret is that I didn’t make a double batch of it. I want to put it on everything right now. I have two recipes coming up in the next week or so that will use this chutney and they, too, are pretty dang delicious.

Ginger-Apple Chutney | doughseedough.net

Ginger-Apple Chutney
makes about 4 cups

4 cups Fuji apples (about 6 – 8 apples), peeled, cored and cut into 1/4-inch dice
1 lemon, juiced
1 tablespoon canola oil
2 medium onions, cut into 1/4-inch dice
2 tablespoons peeled and minced fresh ginger
kosher salt and freshly ground black pepper
1 cup rice wine vinegar
1 cup apple juice

  1. Toss apples with lemon juice in a large bowl.
  2. Heat oil in a large saucepan over medium heat. Add in onions and ginger and saute until onions are soft, about 3 -4 minutes. Add the apples and stir to combine. Cook for about 3 minutes, stirring occasionally. Season with salt and pepper, to taste.
  3. Add in vinegar and apple juice and simmer for about 30 minutes, or until only 1/2 cup liquid remains.
  4. Taste and season with salt and pepper, if needed. Refrigerate for up to 1 week.

recipe from Ming Tsai