DoughSeeDough

a balanced plate with room for dessert


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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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CSA Week Five

Ok, I swear I have been cooking. And I do have posts I need to write up. I’ve just been really, really busy studying for the RD (Registered Dietitian) Exam. I’ve been studying since the beginning of June, but I really buckled down the last week to cram as much information into my head as possible.

I went down to Madison on Tuesday night so I could take the exam Wednesday morning. Tuesday night was awesome. Mike and I went to Bluephies with my sister, Becca. Everything I had was wonderful, but the highlight of the meal was definitely the bread and butter at the beginning of the meal. But let’s be  honest – the butter was what made the bread amazing. If it were acceptable to eat butter by the spoonful (and without bread) I would have. This sundried tomato and kalamata olive butter is out of this world. Seriously.

Dinner took my mind off of the exam for a little over an hour. Mike and I headed back to the condo and I continued to study and study and study. Then we went to bed. I woke up at 4 and stared at the ceiling until 5 and then got up and studied some more.

Mike drove me to the testing center Wednesday morning and waited while I took the exam. I wanted him there for moral support and I knew if I failed the exam I would be such a wreck that having me on the roads would be a hazard.

It took me about an hour to take the test. I went out to Mike after and sat and waited for my results. The proctor came out, handed me my sheet and told me…

I had passed!

The day just got better after that. Mike and I met up with two college friends for lunch at The Coopers Tavern. Again, yum. I miss Madison and all the deliciousness it has to offer. We went to my parents’ house that night for a delicious dinner with plenty of moscato.

So, now I have way more time on my hands and I’m excited to get back to doing things that I love but haven’t had the time to do in a really long time. I’m most looking forward to being able to read for enjoyment again! I’m also looking forward to giving my garden so much needed TLC.

We also picked up this week’s CSA share last night when we were over at my parents’ for dinner. This week we received…

CSA Week Five

  • Corn
  • Snap peas
  • Cabbage
  • Pattypan squash
  • Cucumber

To be honest, I think the plan for most of these goodies will be the same as last week’s… because I haven’t had a chance to use most of last week’s stuff yet. I’m not really sure how I survived the last week since I can only recall making one dish (which will be revealed tomorrow). Oops. So, the revised plan is now probably going to be something like this:

  • Corn: grilled!! Food Network Magazine had an article on corn last summer. I need to find it.
  • Snap peas will be eaten raw, with hummus. Mike and I leave Monday or Tuesday for the beach – this may be perfect for the car ride to the airport!
  • Cabbage: I instantly thought of the tangy coleslaw I made last year. I’ll definitely be making the coleslaw with the pulled pork sandwiches again. Yum!
  • Pattypan squash: once again, these will probably be grilled.
  • Cucumbers: with hummus, or more pickles!

It looks like we have a lot of eating to do before we leave!


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CSA Week Four

I hope you all had a wonderful fourth of July! It was fairly uneventful on my end. I skipped fireworks (too hot) and spent the last couple days studying. This weather is seriously bumming me out, though! Why is it so hot?! Someone needs to fix this crazy weather ASAP so I can get back to running.

Now onto the weekly CSA reveal! We actually got these goodies on Tuesday, but I didn’t get around to posting until now.


CSA Week Four

  • Beets
  • Snap peas
  • Garlic scapes
  • Blueberries
  • Squash
  • Zucchini
  • Cucumber

Now for the plan:

  • Beets: I’m not quite sure yet! Maybe a salad of some sort? The only time I can remember using beets is when I made gluten-free vegan cupcakes. Any suggestions are welcome!
  • Snap peas: these were already given to someone else. We still have at least one bag of these hanging out in our fridge.
  • Scapes: So many options! I’m really excited to see these again, but I haven’t decided yet what to do. Someone had suggested pickling them, so I might give it a try. This recipe looks easy enough!
  • Blueberries: I’m loving these with some plain Greek yogurt with a drizzle of honey for breakfast. I think I’ll continue to do that!
  • Squash: I have no idea what kind of squash this is, but it’s really little and cute. I’m guessing it will end up getting tossed on the grill with some other veggies and a protein.
  • Zucchini: this basil, shrimp & zucchini pasta sound good to me!
  • Cucumber: while I’m pickling the scapes I might as well pickle this as well! I’ve never pickled anything before, so these two should be an adventure!


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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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Prosciutto T.B.M. Sandwich

It’s swap time again! This is my third swap and I’m officially addicted. The other two times I have participated it was Blogger’s Choice and I got to choose whatever I wanted from the assigned blog. It was kind of nice having a dish just given to me – it means I don’t have to spend hours deciding what dish to make!

This time, I got the Prosciutto TBM Sandwich from Does Not Cook Well With Others (DNCWWO). She was inspired by the TBM sandwich at Cosi, a sandwich chain that originated out east. Lucky for me, there was one in Madison, WI as well so I have had the opportunity to eat there. I don’t recall ever ordering the TBM, but next time I’m in Madison I will put it on my must-try list!

Apologies in advance for the picture – I rushed through this so I could get the sandwich from the plate and into my mouth as quickly as possible. It was late, and I was hungry 🙂

Prosciutto TBM Sandwich
very slightly adapted from DNCWWO

2 tablespoons extra-virgin olive oil
1 1/2 tablespoon red wine vinegar
salt and pepper, to taste
1 loaf sourdough bread
3 ounces prosciutto
1 pound mozzarella, sliced 1/4-inch thick
3 vine-ripened tomatoes, sliced about 1/4-inch thick
15 basil leaves

  1. In a small bowl, whisk together the olive oil and red wine vinegar. Season to taste with salt and pepper
  2. Slice the loaf of sourdough bread into 6 – 1/2  inch slices. Brush one side of each slice of bread with vinaigrette with a pastry brush.
  3. On three slices of bread, layer on prosciutto, mozzarella, tomato, and basil. Place second slice of bread on top.
  4. Slice sandwich in half and serve immediately.


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CSA Week Three

It’s that time again! Mike collected the CSA goodies from my parents’ this week. I’m so glad they’re back from vacation – the CSA gets delivered to their work and it’s pretty much the perfect setup.

Week Three

  • Lettuce
  • Kohlrabi
  • Kale
  • Garlic scapes
  • Zucchini
  • Blueberries (from my parents’ fruit share)

Now for the plan:

  • Lettuce: I’ve been meaning to make my own dressing for a while. I think that I’ll make a grilled chicken salad with a honey mustard dressing. Or maybe a taco salad. I have almost all the ingredients I need for that in the fridge already… hmm. So many options!
  • Kohlrabi: I love these goofy lookin’ vegetables. I’ve only eaten them raw before, so I think this time I’ll be trying them in the form of a kohlrabi fry!
  • Kale: I stumbled across this spicy tofu and kale recipe. I’m excited to give kale another chance. The last time I had it, I wasn’t a huge fan. But I’m always willing to try a food a few more times before making a final decision!
  • I was excited to see the garlic scapes in this week’s basket again. I got a ton of wonderful ideas from my CSA post last week. I’m thinking I’ll be making one of those suggestions this week!
  • Zucchini: I found this recipe for grilled zucchini Greek salad. Anything with feta is worth a try in my book.
  • Blueberries: yeah, these babies didn’t even make it through the night. They were perfect eaten plain 🙂


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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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CSA Week Two

This week was even more exciting than the last! I was a bit disappointed that I wasn’t able to go pick it up, but studying comes first! We got a repeat item, but I’m really excited to try some new things.

Week Two

  • Snap peas
  • Zucchini
  • Chard
  • Popcorn (!!)
  • Garlic scapes (!!!!)

I’m having trouble deciding what I want to do with it all.

  • Snap peas: personally, after two huge bags of snap peas last week and another one this week, I’m getting a little tired of them. I must say that they make a handy snack, though! I’ve been loving them with some Sriracha hummus.
  • Zucchini: I think the zucchini will be perfect showcased in a simple pasta dish with some Greek yogurt and Parmesan. I considered making zucchini bread or muffins for a second, but then I remembered how miserable I was in the heat last week baking up all that food. I’m learning from my mistakes, folks!
  • Chard: I think a bacon and swiss chard pasta sounds pretty fantastic.
  • Popcorn: I have been dreaming about kettle corn all week. Ok, so I’m exaggerating a bit. I’ve been thinking about it since I went to the farmers’ market on Saturday and (stupidly) forgot to buy some. So, I think that this will transform into kettle corn. Nom.
  • Garlic scapes: This is a brand new ingredient to me! It took me a little bit of hunting to figure out what it was and now I can’t wait to give it a try! I think that this recipe for garlic scape pesto will be the perfect thing.

Hmm, it looks like it will be a pasta-heavy week. Sorry, Mike! I’ll try to be a little more creative next time 🙂


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Mushroom & Feta Tart

This was so fun to make! I’m convinced that this is pretty impossible to mess up. After I had assembled the tarts, they looked like the work of a 2 year old. I was a bit horrified and slightly disappointed. I thought I had completely ruined a dish that was filled with delicious, tangy feta and beloved CSA mushrooms.

Then, they miraculously transformed in the oven into beautiful, perfectly puffed tarts. It’s magic, folks.

I did learn a lesson from my past week-ish of cooking – do not bake so many things during the summer! It is hot and uncomfortable, and it will inevitably lead to me being a crank. I’ll keep this important tidbit in mind as I plan out next week’s menu. Mike picks up our second CSA box this afternoon and I can’t wait to get my hands on it to see what goodies we have!

Now, on to the main event – the recipe!

Mushroom & Feta Tart
slightly adapted from Kitchen Wench

1 pound white button mushrooms
6 ounces feta cheese
6 ounces ricotta cheese
1 large egg
1 lemon, zested and juiced
1 large onion, sliced
3 cloves garlic, minced
1 teaspoon olive oil
salt and pepper, to taste
2 sheets puff pastry
chopped chives, optional

  1.  Preheat oven to 400°F. Line two large baking sheets with parchment paper and set aside.
  2. In a medium bowl, mix together the feta cheese, ricotta cheese, egg, lemon zest, lemon juice, and season with salt and pepper. Set aside.
  3. Heat olive oil in skillet over medium heat and add onion and garlic. Cook until onions are translucent and golden.
  4. Add onion and garlic to cheese mixture and stir well to combine.
  5. Lay out one sheet of puff pastry on each baking sheet. Spoon half of the mixture onto each sheet and spread out, leaving a 1 inch border around the edge.
  6. Evenly distribute mushrooms on top of the cheese mixture, then fold the edges up and brush with some olive oil.
  7. Bake for 40 minutes, or until the pastry is puffed up and golden brown.
  8. Serve warm with a sprinkle of chives on top.