DoughSeeDough

a balanced plate with room for dessert


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Greek Salad

A quick, delicious way to use up your summer vegetables! Our garden is finally starting to produce some awesome tomatoes (heirloom, cherry, and grape) and I couldn’t be more excited.

Greek Salad

3 large tomatoes, chopped
2 cucumbers, peeled and chopped
1 small red onion, chopped
1 tablespoon olive oil
3 teaspoons lemon juice
1 tablespoon red wine vinegar
1 1/2 teaspoons dried oregano
salt and freshly ground pepper, to taste
1 cup feta cheese, crumbled

  1. Combine all ingredients in a medium size bowl. Mix to distribute ingredients evenly. Refrigerate for 1 hour before serving.


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Boston Cream Pie Cupcakes

Well folks, I start my first dietetic internship rotation today. Since I’ll be spending my day talking about nutrition, I figured there was no better way to kick it off with something not-so-healthy.

These are time-consuming to make, but the results are so worth it. Delicious white cake topped with ganache and filled with a to-die-for custard? Don’t mind if I do!

Boston Cream Pie Cupcakes
 makes 12 cupcakes

For the custard:
3 egg yolks
1/3 cup sugar
3 tablespoons cornstarch
1 1/3 cups milk
2 tablespoons butter
1 teaspoon vanilla extract

For the cupcakes:
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoons salt
1 cup sugar
12 tablespoons unsalted butter, divided
3 large eggs
3/4 cups milk
1 1/2 teaspoons vanilla extract

For the ganache:
1 cup semisweet chocolate chips
1/2 cup whipping cream

To make the custard

  1. In a small bowl, lightly beat egg yolks and set aside.
  2. In a medium saucepan over medium heat, combine sugar and cornstarch. Whisk in milk. Cook, stirring frequently, until thick and bubbly. Cook and stir for 2 more minutes.
  3. Remove from heat. Stir in butter until melted and then stir in vanilla. Cover pan with plastic wrap and chill for 2 – 24 hours.
To make the cupcakes:
  1. Preheat oven to 350°F. Line a muffin pan with paper cups and set aside.
  2. In the bowl of a stand mixer, combine the flour, baking powder, salt and sugar on low. Add butter, 1 tablespoon at a time and mix until the mixture resembles coarse crumbs.
  3. Add eggs 1 at a time, mixing until well combined. Add milk and vanilla and increase the speed to medium. Mix until batter is light and fluffy.
  4. Fill muffin cups 3/4 full. Bake until a toothpick inserted into the center comes out clean about 20 minutes. Cool for 5 minutes in the pan and then transfer to wire rack to cool completely.
To make the ganache:
  1. For the ganache: melt chocolate chips and whipping cream in microwave-safe bowl. Stir until smooth.
To assemble:
  1. Insert a small paring knife at a 45° angle about 1/8 inch from the edge of a cupcake and cut all the around to remove a cone. Cut the tip of the cone off, leaving about 1/4 inch of the top, creating a small disk. Repeat with remaining cupcakes.
  2. Fill a plastic bag with custard and cut off the corner of the bag. Fill the cupcakes with custard and top with the cake disk.
  3. Spoon chocolate ganache on top of the cupcakes and refrigerate until set, about 10 minutes.
Recipe adapted from Cook’s Illustrated


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Pita Bread

I can’t believe it took me this long to make pita bread! Never again will I pay $3+ for a tiny bag of pita. I can no make it at home for just mere pennies. That’s my kinda food!!

In fact, the money you save can buy you a neat little thermometer. It will come in handy… for example, you can use it to make sure your water is the right temperature in this recipe! Or any recipe with yeast, actually.

Don’t like pita? Make this any way. It’s fun watching the dough rise in the oven from completely flat to a mini-balloon.

Pita Bread

1 1/8 cups warm water (110°F)
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil

  1. In a small bowl, combine water, yeast and sugar. Let sit until foamy, about 5 minutes. Add in oil.
  2. Combine flour and salt in the bowl of a stand mixer. With a dough hook, lightly mix to combine.
  3. Pour yeast mixture into flour and mix on low (#2 on a KitchenAid) until moistened, about 30 seconds. Increase speed to medium (#4) and knead for 10 minutes, until dough is smooth.
  4. Place dough into a large, lightly oiled bowl. Cover with plastic wrap and allow to rise until double in size.
  5. Turn dough onto lightly floured surface. Stretch dough into a 12 inch rope. Cut into 8 even pieces and roll each piece into a 6 – 7 inch circle. Set aside on a lightly floured surface and cover with a towel. Let rise for 30 minutes.
  6. Meanwhile, reheat oven to 500°F and place baking stone on oven rack. Allow to heat for 20 minutes.
  7. Place dough onto baking stone (I was able to make 3 at a time) and lightly spritz with water. Bake for 3 minutes, or until pitas are puffy and tops are not yet brown.
  8. Remove from baking stone and let cool on a clean towel.


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Penne with Tomato Sauce and Baked Ricotta

After making spanakopita, I was left with a mostly full container of ricotta. I had bookmarked this recipe a while ago and decided to give it a try. After all, I needed to use the rest of the ricotta up! I loved the way this dish turned out. It’s a sweet tomato sauce and the creaminess of the baked ricotta goes perfectly with it. Give it a try – it won’t disappoint!

Penne with Tomato Sauce and Baked Ricotta

1 15-ounce container part-skim ricotta, drained
2 tablespoons olive oil, divided
salt and pepper, to taste
1 teaspoon dried oregano
1 pound whole wheat penne
1 medium onion, chopped
3 cloves garlic, minced
1 28-ounce can crushed tomatoes
3 tablespoons balsamic vinegar
fresh basil, torn
1/2 cup freshly grated Parmesan

  1. Preheat oven to 400°F. Place ricotta in 9″ cake pan and press down to a 1-inch thick disk. Rub with 1 tablespoon olive oil and sprinkle with oregano, salt and pepper. Bake for 15 minutes and then set aside to cool.
  2. Cook pasta according to package directions.
  3. Meanwhile, heat remaining tablespoon of olive oil in a large saucepan. Add onion and garlic and cook until onion is translucent, about 3 – 5 minutes.
  4. Add tomatoes to onion and garlic and let simmer for 15 minutes. . Season with salt, pepper and balsamic vinegar.
  5. Top cooked pasta with sauce, ricotta, basil and Parmesan cheese.

adapted from Cate’s World Kitchen


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Caramelized Onion and Goat Cheese Pizza

Explosion of flavor. Seriously. I had no idea that so much awesomeness could exist on a pizza.

This pie was definitely a labor of love. I spent all day making the pizza sauce and the crust and then carefully topping everything so that it was just right. And even though it took a while to make, I am definitely going to be making it again! Perhaps I’ll skip the canned tomatoes and use tomatoes from the garden (if they ever decide to ripen)…

I seriously don’t even know how to explain the sweetness of the pizza sauce paired with the tangy goat cheese and sweet, caramelized onions… so, just try it for yourself!

Short on time? No problem – feel free to use some pizza dough mix to speed up the process. I would definitely recommend making the sauce, though; it’s super quick and easy.

Here are some tips:

Make sure to pierce the dough all over with a fork. Alllll over. And then bake for 5 minutes to prevent it from getting all soggy later.

Make the sauce from scratch! It’s super easy and it tastes so much better than the store-bought stuff.

Caramelized Onion and Goat Cheese Pizza

Pizza dough (see recipe below)
1 1/2 cups pizza sauce (see recipe below)
4 ounces goat cheese
1 large bulb roasted garlic, mashed with a fork
1 cup thinly sliced red onion
1 teaspoon olive oil
1 tablespoon balsamic vinegar
Basil chiffonade, optional

  1. Preheat oven to 375°F.
  2. Heat olive oil in a skillet over medium-high heat. Cook for 10 – 15 minutes, or until onions are caramelized. Deglaze pan with balsamic vinegar. Set onions aside.
  3. Roll out pizza dough into a rectangle approximately 12″x17″. Brush crust lightly with olive oil and bake for 5 minutes to slightly crisp up.
  4. Spread pizza sauce on the crust. Sprinkle with roasted garlic and caramelized onions. Top with crumbled goat cheese.
  5. Bake until crust is golden brown and crispy. Remove from oven and top with a basil chiffonade.
Pizza Dough
makes 1 large pizza
3 cups all purpose flour
1 .25 ounce package active dry yeast (about 2 1/4 teaspoons)
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon sugar
1 cup warm water (~110°F)
  1. Preheat oven to 375°F.
  2. Fit stand mixer with dough hook. Combine flour, salt, sugar, and yeast in mixing bowl. Pour in oil and water.
  3. Beat on low (speed 2) until dough pulls away from side of bowl and gathers around hook. Mix until smooth and elastic.
  4. Roll dough out to fit large pizza pan and pierce with a fork. Brush with olive oil and bake for 5 minutes before topping with desired ingredients.
  5. Bake at 375°F for about 20 minutes, or until crust is golden brown and crispy.
Pizza Sauce
makes 1 1/2 cups sauce
1 6 ounce can tomato paste
6 fluid ounces water
1/4 cup grated Parmesan cheese
3 cloves garlic, minced
1 tablespoon honey
1 teaspoon anchovy paste
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt, to taste
  1. Combine all ingredients in a small bowl. Mix together, breaking up any clumps of cheese.
  2. Refrigerate for 1 hour or overnight before using.
adapted from allrecipes.com


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How to Roast Garlic

An essential. I can’t get enough garlic, but roasted garlic is out of this world! A little bit of TLC and garlic turns sweet and caramelized.

It’s so easy – check it out!

Roasted Garlic

1 large bulb garlic
Olive oil

  1. Preheat oven to 450°F.
  2. Cut top off of garlic bulb to expose the tips of the cloves.. Drizzle with olive oil and wrap in foil.
  3. Place garlic in preheated oven and bake for 35 minutes. Set aside to cool.
  4. When cooled, remove garlic from foil and gently squeeze base of the bulb to release the cloves of garlic.


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Chicken Tikka Masala with Naan

I bought a huge tub of plain, non-fat yogurt to use in some dish I planned on making. Then, I couldn’t remember what dish I wanted to make. Does this ever happen to you?? It happens to me way too frequently. I tried to fix this by writing down the meals I have planned on a piece of paper, but then I end up misplacing the paper or throwing it out. Maybe I should start writing the dishes I want to make with it on the food itself.

I looked online for a bit to find a dish that would use a good portion of yogurt and finally found one that I thought sounded pretty good. Chicken Tikka Masala. Don’t let the long list of ingredients scare you. It’s really a lot easier than it looks, since most of the ingredients are spices! Give it a try – I loved it and will definitely be making it again!

Chicken Tikka Masala
serves 4

For the marinade:
1 cup plain, non-fat yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 tablespoon minced fresh ginger
4 boneless skinless chicken breasts, cut into 1 inch pieces
skewers

For the sauce:
1 tablespoon butter
3 cloves garlic, minced
1 jalapeno pepper, minced
4 teaspoons ground cumin
4 teaspoons paprika
2 8-ounce cans tomato sauce
2 cups half and half
1/4 cup chopped fresh cilantro

  1. To make the marinade, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, and ginger in a large bowl. Stir to combine. Stir in chicken, cover, and refrigerate for 4 hours or overnight.
  2. Preheat grill to high.
  3. Thread chicken onto skewers. Discard marinade. Grill chicken until juices run clear, about 5 minutes on each side.
  4. To make the sauce, melt butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Stir in cumin and paprika. Pour in tomato sauce and half and half, and stir to combine.
  5. Bring to a boil and reduce heat and let simmer for about 20 minutes, or until sauce is thick. Add in grilled chicken and simmer for an additional 10 minutes.
  6. Garnish with cilantro and serve with rice or naan (or both)!

recipe adapted from allrecipes.com

Easy Garlic Naan

1 .25 ounce package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
1 teaspoon salt
4 1/2 cups all purpose flour
1/4 cup butter, melted
2 cloves garlic, chopped

  1. Dissolve yeast in warm water. Stir in 1 tablespoon sugar and let stand for 10 minutes, or until frothy.
  2. Pour liquid into mixer fitted with dough hook. Add in milk, egg, salt, and 2 1/2 cups of flour. Knead on low speed for 1 minute, or until ingredients are thoroughly mixed. Add in remaining 2 cups of flour 1/2 cup at a time, mixing after each addition. Mix until dough clings to hook and cleans sides of bowl, about 2 minutes.
  3. Knead for 2 more minutes, or until dough is smooth and elastic. Remove dough from hook and place in oiled bowl. Cover with a damp cloth and set aside to rise. Let rise for 1 hour, or until dough has doubled in size.
  4. Punch down dough. Pinch off ping-pong ball sized pieces of dough. Roll into a ball and place on a cookie sheet. Repeat with remaining dough. Cover dough with a damp cloth and let rise for 30 minutes, or until double in size.
  5. Meanwhile, combine melted butter with garlic and set aside.
  6. Roll risen dough balls into a thin circle.
  7. Heat oil in a small pan over medium high heat. Cook dough on one side until golden brown, about 2 minutes. Before flipping, brush uncooked side with garlic butter. Flip, and cook second side until golden brown, about 2 minutes. Brush cooked side with melted butter. Continue this process until all the naan has been prepared.


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White Peach Blueberry Cobbler

Cobbler vs. Ice Cream. Spoiler alert – ice cream wins. I tried my darndest to get a picture of the cobbler with a scoop of ice cream. For some reason, I thought I would be quick enough to get one photo of it before the ice cream turned into a puddle. I even tried taking the picture inside since it was a bit cooler.

I lost.

Darn. I quickly ran this plate out to my father in law before the ice cream turned to complete liquid and the whole dish became inedible. Then, I tried again.

Eh, a little better. Food photography is obviously not my forte. Moving on… here’s the recipe!

White Peach Blueberry Cobbler
serves 8

3/4 cup all purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup milk
4 tablespoons butter, melted
2 white peaches, peeled and sliced
1 pint blueberries
1 tablespoon sugar
Vanilla ice cream

  1. Preheat oven to 350ºF. Butter an 8×8 pan and set aside.
  2. Combine flour, sugar, baking powder, salt and cinnamon in small bowl. Add milk and butter, whisk until smooth. Pour into pan and scatter fruit evenly over batter.
  3. Sprinkle with 1 tablespoon of sugar.
  4. Bake until batter is a golden brown and the fruit bubbles, about 60 minutes. Serve warm with vanilla ice cream.


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Zucchini Brownies

Folks, I’ve found my all-time favorite brownie. And they’re made with zucchini. It may sound gross at first, but trust me… this is one fantastic brownie. Part of me wishes I hadn’t ever made these, because now I can’t stop eating them, making them, or thinking about them.

Still not convinced that these are rock-star brownies? Well, remember this – I really don’t like chocolate. Or desserts. So, the fact that I like love these should be reason enough for you to grab some zukes and get bakin’!

Zucchini Brownies
makes 15 brownies 

For the brownie:
1/2 cup unsweetened applesauce
1 cup sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chocolate chips or walnuts, optional

For the frosting:
1/3 cup unsweetened cocoa powder
3 tablespoons unsalted butter
2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

  1. Preheat oven to 350°F. Grease a 9×13 inch baking pan with butter and dust with cocoa powder.
  2. In large bowl, mix together applesauce, sugar, and vanilla until well combined.
  3. In a separate bowl, whisk together flour, cocoa, baking soda and salt. Gently stir into the sugar mixture. Fold in zucchini and chocolate chips or walnuts, if desired.
  4. Spread batter evenly into baking pan. Be warned – the batter at this stage is very hard and crumbly and not batter-like at all.
  5. Bake for 30 minutes, or until brownies spring back when touched. Set pan aside to cool.
  6. To make frosting, microwave butter and cocoa until melted. Stir to combine and set aside to cool. In large bowl, mix together powdered sugar, milk and vanilla. Mix in cocoa mixture until frosting is smooth.
  7. Spread frosting over cooled brownies and cut into squares.

Recipe adapted from All Recipes


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Peanut Butter Pie for Mikey

No, not for my Mike, but for food blogger Jennie from In Jennie’s Kitchen‘s Mikey. He passed away suddenly from a heart attack a few days ago. Jennie posted a tribute to her husband and asked everyone to make a peanut butter pie in honor of him on Friday and “share it with someone you love. Then hug them like there’s no tomorrow because today is the only guarantee we can count on.”

So, here it is. I made the peanut butter pie. And for the first time, I didn’t mess with the recipe.

Peanut Butter Pie
from In Jennie’s Kitchen

8 ounces chocolate cookies (16 chocolate graham crackers put me at just over 8 ounces)
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner’s sugar
1 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice

  1. Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.
  2. Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
  3. Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner’s sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.
  4. Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.