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Category Archives: Gluten Free


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Chicken Curry Rice Noodle Soup (Kow Boon)

We were blessed with the opening of Basil Cafe a little over a year ago. This place is one of my favorite restaurants in the Fox Cities; I haven’t eaten a bad thing there yet. Mike and I went here for Valentine’s Day last year and went there again this year. I tried something new this time – Kow Boon, a noodle soup with a coconut broth and a perfect amount of spice. I got the large (duh) and had leftovers for dinner the next day and breakfast the day after that (don’t judge).

It was so good that I wanted more. But, I realized that 3 visits to the same restaurant in 2 weeks was a little embarrassing, so I decided to try to make it at home. After all, what would I do if this place closed down? Or if we moved? What if I never got to eat this again? 

I labored over this recipe, tweaking ingredients over and over and over to try to match the flavors of Basil Cafe’s dish. All I had to go by was their menu description – “traditional Lao vermicelli rice noodles in a slightly spicy chicken coconut curry soup topped with bamboo shoots, fresh bean sprouts, mint, and cilantro” and the faint memory of how it had tasted. Hours later, I ended up with a huge pot of this delicious soup. Perfect. I will have breakfast, lunch, and dinner set for days. Now, I’m not claiming that this is as good as Basil Cafe’s soup, but it definitely hit the spot.

Chicken Curry Rice Noodle Soup (Kow Boon) | doughseedough.net

Chicken Curry Rice Noodle Soup // Kow Boon

1/2 pound of rice vermicelli noodles
2 chicken leg quarters, skin removed and fat trimmed
1″ piece of ginger, chopped into 3 pieces
1 stalk lemongrass, bruised
1 teaspoon salt
1 tablespoon freshly ground pepper
4 cups water

1 tablespoon canola oil
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tablespoons red curry paste
2 tablespoons fish sauce
19 ounce can of bamboo shoots, sliced into strips
14 ounce can coconut milk

For garnish:
2 cups bean sprouts
1 lime, cut into wedges
1 bunch green onions, sliced
Cilantro

  1. Cook noodles in a large pot according to package directions. Drain and rinse under cold water. Set aside.
  2. In a large pot, combine chicken, ginger, salt, pepper, and water. Bring to a boil and cook until chicken is cook through. Remove chicken and strain out solids, reserving the soup base. Return soup to the pot and keep warm over medium-low heat. 
  3. When chicken is cool enough to handle, remove meat from bones, shred, and set aside.
  4. In a medium pan, heat oil over medium heat. Add in onions and garlic and saute until onions are lightly browned. Stir in curry paste and fish sauce and mix until well blended. Add curry to soup base and stir in bamboo strips and coconut milk. Bring to a simmer before assembling bowls.
  5. To assemble: place a “nest” of noodles on the bottom of the bowl. Ladle in soup and bamboo shoots. Top with bean sprouts, chicken, lime wedge and cilantro. Serve immediately.

kow boon


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Spinach Dip

As many of you know, we have been getting a TON of cucumbers. As much as I love cucumbers dipped in Sriracha hummus, there’s only so much I can eat before I start getting tired of it! Thank goodness for Heather over at In Her Chucks who introduced me to her spinach dip recipe!

I was a little skeptical at first because of the ingredients in it; I don’t think I’ve ever purchased a powdered soup or dressing before. I decided I would give it a try because I was just that sick of hummus. Turns out, it was a great decision!  Mike and I ate it for dinner on Sunday night with some cucumbers and it was the perfect light dinner after a day of beer-drinkin’ and burger-eatin’.

Spinach Dip
slightly adapted from In Her Chucks

1 10 oz box of frozen chopped spinach, thawed, drained, and squeezed very dry
2 1/2 tablespoons of Knorr Leek Recipe Mix
2 1/2 cups plain nonfat Greek yogurt
1 cup mayonnaise
1/2 cup sliced green onion
1/2 cup chopped parsley
1 tsp dried dill
  1. Combine all ingredients in a food processor and blend until smooth.
  2. Serve immediately with cut up vegetables or refrigerate until serving.


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Corn, Avocado, and Tomato Salad

It was Blogger’s Choice for today’s recipe swap. I was assigned to Amy’s Kitchen Creations. I saw the chicken pot pies and had my heart set on making them. Then, time got away from me and I realized that there was no way I would ever have the time to prepare that dish in time for the swap reveal!

Thank goodness she has so many recipes to choose from! I came upon the corn, avocado, and tomato salad and knew that it would be perfect. I had a ton of corn to use up from the CSA and we had a bunch of ripe cherry tomatoes that were begging to be used in our garden!

I loved how easy this was to make! I ended up doubling the recipe because I had so much corn to use up. Now, I have a bunch of delicious leftovers to get me through the next few days 🙂

Corn, Avocado, and Tomato Salad
slightly adapted from Amy’s Kitchen Creations

11 ears corn, cooked and kernels cut off
2 cups cherry tomatoes, halved
2 avocados, cut into 1/2 inch cubes
1 cup red onion, diced
4 tablespoons olive oil
1 lime, zested
2 limes, juiced
1/4 cup cilantro, chopped
salt and pepper, to taste

  1. Combine the corn, tomatoes, avocado, and onion in a large glass bowl.
  2. In a small bowl, whisk together olive oil, lime zest, lime juice, cilantro, salt, and pepper.
  3. Pour dressing over vegetables and toss gently to combine.

 


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Grilled Veggie Kabobs with Lime Chimichurri

Mike and I were hustlin’ to use up all the produce we had in our fridge before we left. These veggie kabobs were absolutely perfect for the occasion! The added bonus was that we were able to finally use the grill! With our weird work hours, we can go days without eat dinner together. Mike and his grilling puppy, Ripley, set to work:

The kabobs gettin’ their grill on

Ripley the Grill Dog watching intently.

We ended up with a ton of leftovers. I munched on those over the next day over some steamed rice without the chimichurri. The original recipe called for 6 cloves of garlic in the sauce. I only used 4, and the garlic taste was still pretty strong. Next time, I’ll probably use 2 cloves or just skip the sauce altogether and just drizzle the kabobs with plain lime juice.


Grilled Veggie Kabobs with Lime Chimichurri

for the kabobs:
3 patty pan squash, halved and sliced into 1/2-inch pieces
2 red onions, quartered
2 bell peppers, cut in 2-inch pieces
1 pound cremini mushrooms, halved if large
1/2 tablespoon chipotle chili powder
salt and pepper, to taste

for thechimichurri:
4 garlic cloves
3 dried bay leaves
6 teaspoons lime juice
1 fresh poblano pepper, chopped
2 fresh serrano chilis, chopped
1 teaspoon sea salt
1/3 cup Italian flat-leaf parsley
1/4 cup oregano
1/2 cup basil
1/3 cup olive oi

  1. Combine veggies in a large dish. Sprinkle with chili powder, salt, and pepper and toss to coat evenly. Let sit for 30 minutes.
  2. Meanwhile, make chimichurri. Combine all ingredients except for olive oil in a food processor. Blend until smooth. Slowly add in olive oil until well combined.
  3. Thread vegetables onto skewers* leaving a little space between each item. Grill over medium heat until slightly charred on all sides. Serve immediately with sauce.
*Use metal or bamboo skewers. If using bamboo ones, don’t forget to soak them in water for a good 30 minutes or so!

recipe adapted from Runner’s World


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Chicken Salad with Honey Mustard Dressing

This was a super easy dish! I was excited to be able to use up some more goodies from our CSA box (lettuce and cucumbers this time). I’m a big fan of easy, no-fuss dishes in the summer. What made this dish even better is that I had every single ingredient in my kitchen already! I love it when I don’t need to make a trip to the store to make a dish 🙂

I was impressed with how long the lettuce from our CSA lasted. They sent it to us with roots (and a little dirt) still attached and wrapped in some plastic wrap. It didn’t look wilty or sad when I finally got around to using it a week and a half later. I wish all lettuce looked this good after such a long time!

PS – Mike and I are en-route to Myrtle Beach today! I’m so excited for a week of sun and relaxation. There are some new recipes scheduled to be posted during the week I’m gone. Hope you all enjoy 🙂

Chicken Salad with Honey Mustard Dressing

1 head lettuce or salad greens of choice
2 limes, juiced
2 tablespoons mayonnaise
2 teaspoons honey
2 teaspoons mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
2 cups diced cooked chicken
1 cucumber, seeded and diced
1 red bell pepper, diced
1/4 red onion, minced
1 large mango, diced

  1. In a small bowl, whisk together lime juice, mayonnaise, honey, mustard, salt and pepper. Slowly add in oil, whisking constantly.
  2. In a large bowl, toss chicken, cucumber, bell pepper, onion, and mango with the dressing.
  3. Place greens on plates and top with chicken salad. Serve immediately.

*adapted from Food and Wine


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Eggplant Parmesan

I had said yesterday that I’ve only made one meal in the last week. I now have to admit that the only reason I made this was because I had signed up for a vegetarian recipe swap and the reveal is today. If it weren’t for this, I probably would’ve survived on random junk in my fridge and Sour Patch Kids. So, thank goodness for this tasty meal because it fed us for a really long time!

The recipe I was assigned was Eggplant Parmesan from Tasty Treats by Tina. The last time I had made eggplant parm was just over 3 years ago. Holy smokes! I love how Tina’s version is unbreaded. It cuts down on the prep and I think that her recipe is to die for!

Eggplant Parmesan
recipe very slightly adapted from Tasty Treats by Tina

1 large eggplant, cut into 1/2 inch slices
1 1/2 tablespoons salt
4 tablespoons olive oil
8 ounces fat free ricotta cheese
6 ounces mozzarella cheese, shredded
4 ounces Parmesan cheese, grated
1 egg, beaten
1/2 cup basil, chopped
4 cups tomato sauce (recipe follows)

  1.  Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes – 1 hour.
  2. Preheat oven to 350ºF.
  3. In a medium bowl, mix the ricotta, mozzarella, and 1/4 cup Parmesan. Mix in egg and basil.
  4. Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 2 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
  5. In a 9×13 inch baking dish, evenly spread 1 1/2 cups of pasta sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
  6. Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

Basic Tomato Sauce

1 tablespoon olive oil
1 garlic clove, minced
1/2 medium onion, diced
4-8 ounce cans low sodium tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried cilantro
1/2 teaspoon dried thyme

  1. In a medium saucepan, heat  olive oil over medium heat. Add the garlic and onion and cook until until is translucent.
  2. Add tomato sauce and seasonings and bring to a boil, stirring often.
  3. Lower heat and simmer for 15 minutes.


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Spicy Chicken with Kale

I had previously said that I don’t really like kale. I would like to take back that statement. It turns out that I just didn’t like whatever dish I had made with kale. I really really like this chicken and kale dish!

I ended up throwing this together after I spent a good 5 minutes staring at our (empty) fridge. I pulled out a few things that we did have (chicken, scapes, and kale for starters) and got cookin’!

Spicy Chicken with Kale

1 tablespoon low sodium soy sauce
1 tablespoon Shao Hsing rice wine
1/4 cup low sodium chicken broth
1 teaspoon cornstarch
salt and pepper, to taste
1 pound boneless, skinless chicken breast, cut into 1/2 – 3/4 inch pieces
2 teaspoons olive oil
5 garlic scapes, chopped
1 jalapeno pepper, thinly sliced
1 bunch kale, stemmed and washed
2 teaspoons sesame oil

  1. In a small bowl, combine soy sauce, rice wine, chicken broth, cornstarch, salt and pepper.
  2. Heat olive oil in a large skillet over high heat. Cook chicken until no longer pink in the middle and juices run clear.
  3. Add in garlic scapes and jalapeno and cook for 1 – 2 minutes, stirring constantly.
  4. Add in kale and cover, stirring occasionally for an additional 3 – 5 minutes, or until kale is cooked.
  5. Add the soy sauce mixture and sesame oil and stir fry for one more minute.
  6. Remove from heat and serve immediately with steamed rice.


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Salt & Pepper Shrimp

I make a lot of food that I love, but I try not to make repeat dishes. This dish is an exception. I keep shrimp in my freezer for one reason – salt and pepper shrimp that I can whip up in n a half hour. It’s delicious with the cabbage or served with plain steamed rice. I choose the rice-only route when I’m running short on time. I just add some extra bell peppers into the shrimp itself to boost up the veggie count in the dish.

Salt and Pepper Shrimp

1/4 cup lime juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon sugar
1 small head napa cabbage, thinly sliced
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon white pepper
1/2 teaspoon five-spice powder
1 pound raw shrimp, peeled and deveined
1 tablespoon canola oil
1 large onion, sliced
1 jalapeno pepper, thinly sliced
steamed white or brown rice, optional

  1. Whisk lime juice, soy sauce, sesame oil, and sugar in a large bowl until sugar is dissolved. Add cabbage and bell peppers and toss to combine. Refrigerate until ready to serve.
  2. Combine cornstarch, salt, pepper, white pepper, and five spice powder in a medium bowl. Add shrimp and toss to coat.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook 3 minutes. Add the shrimp and cook, stirring often, until pink and curled, 3 – 4 minutes.
  4. Add jalapenos and cook until shrimp are cooked through, about 1 more minute.
  5. Serve immediately with the slaw and rice if desired.

recipe adapted from eatingwell.com


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Strawberry and Goat Cheese Salad with Balsamic Vinaigrette

This salad is perfect in its simplicity. I’ve been eating it for about 5 days straight now (we got a lot of greens from the CSA!) and I still have a little more to eat up. Not that I mind. I could eat this day after day for a very long time.

I used up some strawberries that my mom had picked in this salad (the rest went into the strawberry rhubarb crisp). It doesn’t get much better than fresh picked mixed greens and strawberries!!

Strawberry and Goat Cheese Salad with Balsamic Vinaigrette

1 bag of mixed greens
1 cup strawberries, sliced
1/3 cup sliced almonds
4 ounces goat cheese

1/4 cup balsamic vinegar
1/2 cup olive oil
2 teaspoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

  1. In a small skillet over medium heat, toast almonds until a light golden brown.
  2. Place greens, strawberries, toasted almonds and goat cheese in a large bowl. Toss to combine.
  3. To make the vinaigrette, combine balsamic vinegar, olive oil, brown sugar, garlic powder, salt and pepper in a screw-top jar and shake vigorously until well combined.
  4. Serve immediately.

 


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Sriracha Hummus

I fell in love for the first time when I had hummus. I fell in love a second time when I had jalapeno hummus. I fell in love for a third time last night.

Two of my favorite foods came together and created something beautiful: Sriracha + Hummus = Sriracha Hummus. Oh. My. Goodness. I don’t think I can ever eat plain hummus again. I might still have jalapeno hummus once in a while, but Sriracha hummus will be a permanent refrigerator item from now on. I got the idea from TasteSpotting, one of my favorite ways to waste time.

You might think I’m exaggerating my love for Sriracha (aka Rooster Sauce), but I assure that I am not. I dump that stuff on almost everything I eat. I had a friend post this lovely cartoon on my Facebook wall and I think it sums my life up pretty well:

Do you share my love for Sriracha? Do you love to feel the burn? Are you adventurous? Do you want to live a fulfilling and/or exciting life? If you answered “yes” to any of the above, then this hummus is for you.

Spicy Sriracha Hummus

2-15 ounce cans chickpeas, drained
1/2 cup olive oil
1/2 cup tahini*
2 cloves garlic
1/4 cup Sriracha
1/2 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 – 1/2 cup water

  1. Combine all ingredients except for water in a food processor. Process until smooth, adding water until desired consistency is reached.
  2. Serve with fresh cut vegetables, pita bread, pita chips, on a sandwich, or eat with a spoon.

*Tahini, or sesame paste, is made from raw or toasted sesame seeds. Personally, I find the toasted sesame seed flavor to be a lot better than the raw and prefer to use that.

And P.S. – Happy National Running Day!!