DoughSeeDough

a balanced plate with room for dessert

Category Archives: Gluten Free


by Leave a comment

Flourless Peanut Butter Cookies

I was skeptical about these cookies at first since they contain no flour. In fact, I was pretty sure they were going to be a major flop right up until I pulled them out of the oven and tried one. These were delicious, peanut-buttery bites of goodness. They were simple to make and contain only three, yes three, ingredients.

Flourless Peanut Butter Cookies
from allrecipes.com

1 cup peanut butter
1 cup sugar
1 egg

  1. Preheat oven to 350°F.
  2. Combine ingredients and drop by teaspoonfuls onto a cookie sheet. Bake for 8 minutes. Let cool completely before removing from cookie sheet.


by Leave a comment

Easy Hummus

Hummus is one of my favorites. I can eat it with pita chips, veggies, Wheat Thins, on sandwiches, with a spoon (I’m kidding – maybe)… the list goes on and on. The one thing I hate about hummus? Having to buy tahini. I came up with this shortcut version that doesn’t require any tahini at all. Woo!!

Easy Hummus

2 cans garbanzo beans, drained and liquid reserved
1 lemon, juiced
1 teaspoon salt
3 cloves garlic
1 teaspoon sesame oil
1 teaspoon olive oil
Paprika to garnish, optional

  1. Place garbanzo beans, lemon juice, salt and garlic into a food processor. Blend, slowly adding in sesame oil and olive oil. Add in reserved liquid from the garbanzo beans until desired consistency.
  2. Place into a serving bowl and sprinkle with paprika to garnish.


by Leave a comment

Braised Short Ribs

I spent hours scouring the web, food magazines, and cookbooks for Valentine’s Day dinner ideas. Lamb? Ravioli? Cornish hens? The possibilities were endless. I had only one requirement for this meal – it had to be something I’ve never made before. I found a recipe for braised short ribs on epicurious.com and glanced at the recipe. I decided to pass when I saw that I needed veal stock. No thanks, that’s a little too much work for me. I Googled “braised short ribs” and The Pioneer Woman’s recipe popped up. That woman knows how to cook and I could find all the ingredients at the grocery store. Perfect!

I followed her recipe exactly with a few minor alterations. I added 3 stalks of celery, diced, and used bacon instead of pancetta.

I finally decided to break out a wedding present I’ve been waiting to use… this monster of a cutting board by Catskill.

I love this cutting board! My only warning: be careful when opening! I stupidly managed to slice my finger on one of the oddly sharp finger slots on the board when I was tearing off the plastic. It was worth it, though. Look at how pretty food looks on it!

Braised Short Ribs
from The Pioneer Woman

8 whole beef short ribs
Kosher salt and pepper, to taste
1/4 cup all-purpose flour
4 pieces bacon, diced
2 tablespoons olive oil
1 medium onion, diced
3 carrots, diced
3 stalks celery, diced
2 shallots, minced
2 cups red winte
2 cups beef broth
2 sprigs thyme
2 sprigs rosemary

  1. Salt and pepper ribs, then dredge in flour. Set aside.
  2. In a large dutch oven, cook pancetta or bacon over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.
  3. Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

    Look how tasty they look at this point! And don’t worry, it gets better.

  4. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
  5. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
  6. Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)
  7. Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.


by 1 Comment

Buffalo Chicken Dip

I had this dip for the first time over the summer and I just had to recreate it for the Super Bowl! I found a few recipes online and made some adjustments. I made it with ranch dressing this time, but I think that I will try it with blue cheese next time for something different.

Buffalo Chicken Dip

2 8 oz packages of Neufchâtel cheese (1/3 less fat cream cheese), softened
1 cup ranch or blue cheese dressing
1 cup Frank’s Hot Buffalo Wing Sauce
1 1/2 cups cooked chicken breast, shredded
1 cup cheddar cheese, shredded
1 bunch celery, washed and cut into 4-inch sticks
1 package crackers of your choice

  1. Place cream cheese, dressing, and Red Hot in a medium size pan and heat over medium heat until melted, stirring occasionally.
  2. Mix in chicken and 1/2 cup cheddar cheese. Heat until chicken is warm. Transfer to a slow cooker and sprinkle remaining 1/2 cup cheese on top. Cook on low until cheese is melted.
  3. Keep warm and serve with celery and crackers.


by 2 Comments

Taco Dip

Me + taco dip = disaster. I need to be really careful when I make a batch of this. If I’m by myself, I will inhale the whole tray. Since I have no self control, I only make this for small gatherings. I most recently made it to watch the NFC and AFC playoffs. I’ve tweaked my recipe over the years and I’ve come up with what I think is a pretty awesome recipe. I hope you enjoy it as much as I do!

Taco Dip
serves 10

1 16 ounce can refried beans (I use the spiciest stuff I can find)
1 8 ounce package American Neufchâtel cheese or regular cream cheese, room temperature
1 cup low fat sour cream
1 packet spicy taco seasoning
1 1/2 cups medium salsa
1 package taco blend cheese
1 bunch of green onions, thinly sliced
3 romaine lettuce leaves, shredded

  1. Mix cream cheese and taco seasoning until well blended. Mix in sour cream until incorporated.
  2. Spread refried beans into bottom of a 9×13 pan. Top with an even layer of the cream cheese and sour cream mixture.
  3. Spread salsa on top of the mixture and top with an even layer of cheese. Sprinkle green onions and lettuce on top.
  4. Serve with tortilla chips  and enjoy! (And remember to share!!)


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

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 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 1 Comment

Beer and Cheese Soup

What comes to mind when you think of Wisconsin? Beer. Cheese.  More beer. What better way to celebrate Wisconsin than with this beer and cheese soup? Mike absolutely loved it. I didn’t like it as much, but I’m not a fan of beer so that’s no surprise.

Make this with Wisconsin cheese and beer for bonus points 😉

Beer & Cheese Soup

Beer and Cheese Soup
serves 2

1 tablespoon extra virgin olive oil
1 large onion, diced
3 cloves garlic, minced
2 large potatoes, diced and separated
1 cup chicken broth
1 12. oz beer
1/2 cup shredded extra sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon apple cider vinegar
sour cream

  1. Heat olive oil in a large pot over medium heat. Add onions and cook until soft, about 5 minutes. Add in garlic and cook for 2 more minutes.
  2. Add 1 diced potato and brown 8 – 10 minutes, stirring frequently to prevent sticking. Add the beer and chicken broth and simmer for 15 minutes, or until the potatoes are tender.
  3. Cook remaining potato in a separate small pot.
  4. Using an immersion blender, puree the soup until smooth. Stir in salt, pepper, paprika and vinegar. Add cheese and blend until smooth. Turn heat to low and stir in the second diced potato.
  5. Serve with a dollop of sour cream.