DoughSeeDough

a balanced plate with room for dessert


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Thai Tofu and Pineapple Curry

There’s a wonderful restaurant in Madison that serves some seriously awesome curry. I’ve been going to Lao Laan-Xang for years and I always get the same thing – squash curry with tofu. The last time I went, I finally got adventurous and got some pineapple curry. It was just as good as the squash curry, and now I’ve got my eye on another dish I want to try – mango curry.

I decided to try making a version of the pineapple curry at home. I absolutely loved it, but my store-bought curry paste is really no competition to LLX’s. Maybe some day I’ll try my hand at making my own curry paste. Maybe.

I’ll stick a little warning in here because I think I nearly killed Mike with the spice level of this dish. The dried red chiles I used in this dish were from our garden and they are hot. I thought that 2 chiles were the perfect amount of spice, but it was a little much for Mike. I know that all chile peppers are different, but if you’re not a fan of heat, use just one chile or none at all.

Thai Tofu and Pineapple Curry | doughseedough.net

Thai Tofu and Pineapple Curry

1 teaspoon canola oil
1 tablespoon minced ginger
3 garlic cloves, minced
4 green onions, thinly sliced, divided
2 dried red chiles, minced (optional)
5 mini bell peppers, sliced
12 ounces extra firm tofu, cubed
2 Roma tomatoes, diced
1 cup pineapple chunks
2 1/2 tablespoons red curry paste
1/2 tablespoon creamy natural peanut butter
1 cup light coconut milk
1/2 lime, juiced

cooked brown rice, for serving
lime wedges, for serving

  1. Heat oil in a large pot over medium-high heat. Add ginger, garlic, green onions, and chiles and cook , stirring frequently, for about 1 minute or until fragrant. Add bell peppers and tofu and cook for an additional minute.
  2. In a small bowl, whisk together curry paste, peanut butter, and coconut milk. Add sauce, tomatoes and pineapple into pot and stir to combine. Cover, reduce heat to medium-low, and simmer for 10 minutes or until bell peppers are tender. Stir in lime juice.
  3. Serve immediately with brown rice and lime wedges.


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Easy Chewy Oatmeal Raisin Cookies

I’ve been craving oatmeal raisin cookies like crazy. I tried to get past my cravings by eating oatmeal with raisins, chocolate cookies with raisins, and just plain ol’ raisins. Nothing worked. I finally gave in and whipped together a batch of oatmeal raisin cookies from the sad assortment of ingredients I had in my pantry. They turned out wonderful – chewy, moist, and the perfect amount of sweetness. It’s nice when experimental baked goods turn out okay 🙂

{dairy-free} chewy oatmeal raisin cookies | doughseedough.net

Dairy Free Chewy Oatmeal Raisin Cookies
makes 12 cookies

1/4 cup coconut oil, melted
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup unsweetened applesauce
1 tablespoon honey
1 large egg
1 teaspoon pure vanilla extract
2 cups old fashioned oats
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup raisins

  1. Preheat oven to 350°F. Lightly grease a baking sheet or line with parchment paper and set aside.
  2. In a large mixing bowl, beat together coconut oil, brown sugar, and sugar until well combined. Mix in applesauce, honey, egg, and vanilla extract.
  3. In a separate bowl, whisk together oats, flour, salt, baking powder, and cinnamon. Stir into wet ingredients until combined and then stir in raisins. Dough should be very sticky.
  4. Roll into 2-inch balls and place 2 inches apart on prepared baking sheets. Gently press down on dough to flatten cookies slightly. Bake in preheated oven for 10 – 13 minutes or until edges are firm. Let cool on baking sheet for 5 minutes before moving to a cooling rack to cool completely.


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Baked Fish and Chips

baked fish and chips {dairy free} | doughseedough.net

I don’t know about you, but I love fried food. My dairy-free lifestyle has significantly decreased my fried food consumption, but I still get crazy cravings for it. This baked version of fish and chips (or for my fellow Wisconsinites, a good ol’ fish fry) is delicious and completely satisfied my craving for greasy, fried fish and potatoes.

The best thing was that I didn’t have that heavy, gross feeling I usually get after indulging in fish and chips. Another bonus: I could inspect all the ingredients to make sure they were 100% dairy-free. I mean, it’s not that I don’t trust restaurants, but… OK, I don’t really trust (most) restaurants 😉

baked fish and chips {dairy free} | doughseedough.net

Baked Fish and Chips

for the chips:
1 1/4 pounds russet potatoes (about 3 – 4 medium)
olive oil spray
salt and freshly ground black pepper

for the fish:
olive oil spray
2 1/2 cups crispy rice cereal
salt and freshly ground black pepper
3 egg whites
1 1/2 pounds skinless, boneless perch cut into 2×4-inch pieces

optional:
tartar sauce
malt vinegar
lemon wedges

  1. Arrange oven racks in upper and lower third of oven and preheat to 450°F.
  2. To prepare the chips: Slice potatoes into 1/4-inch thick sticks. Spread potatoes out on in a single layer on a lightly greased baking sheet and spray with olive oil. Place on top rack and bake, flipping fries once or twice, until fries are browned and crisp, about 30 minutes. Remove fries from oven and season with salt and pepper, to taste.
  3. While fries are baking, prepare the fish: Coat a baking sheet with cooking spray.  Whisk egg whites and a pinch of salt in a shallow bowl until frothy; set aside. Place cereal in a shallow bowl and crush with fingers. Season cereal with salt and pepper, to taste.
  4. Dip fish pieces into egg whites, then roll in cereal to coat. Place fish on prepared baking sheet, thin side down and mist with olive oil spray.
  5. Place fish onto lower rack and bake until crisp and cooked through, about 12 – 15 minutes. Season fish with salt and pepper, to taste.
  6. Serve fish and chips immediately with tartar sauce, malt vinegar, and lemon wedges.

recipe from Food Network


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Healthy Orange Sesame Chicken

This dinner might be my new go-to meal when I’m short on time and too tired to think. It was ready in about 40 minutes – and that’s only because brown rice takes forever to cook! If I were to make pasta or prepare the rice ahead of time this would be easily be a 30 minute fridge-to-table meal.
Though this dish has bell peppers as the main veggie, I bet it would be tasty with just about anything you might have on hand. I think next time I’ll try it with some broccoli. If you’re looking for a Chinese takeout version of orange chicken or sesame chicken, look elsewhere. This dish isn’t all that comparable to the sticky, overly sweet, deep fried abomination you find at the restaurant. It’s a light, easy meal that’s packed with good-for-you lean proteins and veggies.
Healthy Orange Sesame Chicken | doughseedough.net

Orange Sesame Chicken

2 tablespoons sesame seeds, toasted
2 large oranges, juiced (2/3 cup juice)
3 tablespoons low sodium soy sauce
1 tablespoon extra virgin olive oil
1 tablespoon corn starch

1-3 dried red chile peppers, minced
3 large bell peppers

1 large red onion, chopped
3 cloves garlic, minced
2 chicken breasts, sliced into 1/4-inch pieces
2 green onions, thinly sliced

cooked brown rice or whole wheat pasta for serving
  1. Prepare rice or pasta according to package directions. While rice/pasta is cooking, prepare the rest of the meal.
  2. In a small bowl, whisk together orange juice, soy sauce, and corn starch. Set aside.
  3. Heat oil over medium-high heat in a large saute pan or wok. Add in chile peppers and bell peppers and cook for 30 seconds, stirring constantly. Add in onion and garlic and cook for another 30 seconds, stirring constantly.
  4. Add in chicken and cook for 5 minutes, stirring occasionally, until chicken is cooked through. Pour in orange juice mixture and bring to a boil. Reduce heat to a simmer and let cook until sauce is thickened.
  5. Serve over prepared rice or pasta. Sprinkle with sesame seeds and green onions before serving.
adapted from Clean Eating Magazine


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Easy Roasted Brussels Sprouts

I slid my way through 6 snowy, icy miles on my run yesterday. There were a few things on my mind:
  1. Don’t fall, don’t fall, don’t fall
  2. Don’t get hit by a car
  3. Don’t fall
  4. I’m so hungry… Ooh! I have Brussels sprouts at home!
These Brussels sprouts are dangerously addictive. Even Mike, who doesn’t really care for Brussels sprouts, gobbled these up happily. He has actually been requesting roasted Brussels sprouts for the last couple weeks. I think we’re averaging 2 – 3 pounds of Brussels sprouts per week right now! 
Easy Roasted Brussels Sprouts | doughseedough.net
This recipe is a good reminder that good food doesn’t have to be complicated. It’s four ingredients: Brussels sprouts, olive oil, salt, and pepper. I still can’t get over how simple and delicious these are.
Easy Roasted Brussels Sprouts | doughseedough.net
Easy Roasted Brussels Sprouts
 
1 pound Brussels sprouts
extra virgin olive oil spray
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
  1. Preheat oven to 400°F. Spray a baking pan with olive oil and set aside.
  2. Cut off the end of the Brussels sprouts. Cut Brussels sprouts in half and remove any discolored outer leaves.
  3. Place Brussels sprouts in prepared baking pan and spray with olive oil. Sprinkle on salt and pepper and stir to coat. Bake in preheated oven for 20 – 25 minutes, stirring once or twice. Brussels sprouts are done when lightly browned. Season with more salt and pepper to taste before serving.


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Cheesy Spinach and Chicken Stuffed Shells

Today’s recipe is a dish that I can only dream of eating… Making cheesy freezer meals for Mike is kind of torturous. Mike swears these shells taste awesome. I can assure you that they smell awesome, but I couldn’t try them.

Cheesy Spinach and Chicken Stuffed Shells | doughseedough.net

Cheesy Spinach & Chicken Stuffed Shells

1 – 12 ounce box jumbo shells
1 tablespoon extra virgin olive oil
1 pound boneless, skinless chicken breast., diced
1 large onion, diced
3 cloves garlic, minced
1-10 ounce box frozen chopped spinach, thawed and squeezed dried
8 ounce reduced fat cream cheese
1/4 cup unsweetened almond milk
1 1/2 cups shredded Parmesan cheese
2 cups marinara sauce, homemade or store-bought

  1. Cook pasta according to package directions, being careful not to over cook. When pasta is al dente, drain and set aside.
  2. Meanwhile, heat olive oil in a large pan over medium high heat. Add chicken and cook until browned and cooked through, stirring occasionally. Once cooked, remove chicken to a separate plate.
  3. Add more oil to pan, if necessary, and add in onions and garlic. Cook, stirring frequently, until onions are translucent. Stir in spinach, cream cheese and almond milk until cream cheese is melted and mixture is creamy. Stir in cooked chicken. Sprinkle in half the Parmesan cheese and stir until evenly distributed.
  4. Spray two 9×13 baking dishes with olive oil. Spread 1/4 cup of sauce into the bottom of each pan. Spoon filling into cooked shells and arrange in baking dishes. When all shells are filled, drizzle remaining sauce onto the top of the shells and sprinkle with remaining Parmesan cheese.
  5. To serve immediately, preheat oven to 350 and bake for 20-25 minutes. Filling should be hot and bubbly and Parmesan cheese should be melted and lightly browned.
  6. If freezing, prepare as directed using freezer and oven-safe containers. Defrost dish in the refrigerator. Preheat oven to 350 and bake for 35-40 minutes or until filling is hot and bubbly and cheese is melted.


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Mushroom Barley and Wild Rice Risotto

Mushroom Barley & Wild Rice Risotto | doughseedough.net

This dish is definitely a labor of love. Much like a traditional risotto, you need to spend time at the stove, stirring, adding liquid, stirring… But the results are so worth it –  it’s rich and filling and well, my perfect comfort food. The bonus is that this seriously makes a huge pot of food – enough for lunch leftovers. There are days where I start to despise the leftovers I bring for lunch, but I ate this risotto for a week straight and never got sick of it.

I can’t wait to make it again – maybe this time with another type of mushroom!

Mushroom Barley & Wild Rice Risotto | doughseedough.net

Mushroom Barley and Wild Rice Risotto

6 cups low-sodium beef broth
3 cups water
8 slices bacon, chopped
1/2 onion, chopped
1 tablespoon fresh thyme, minced
6 garlic cloves, minced
1 pound cremini mushrooms, sliced
1/2 teaspoon salt
2 cups uncooked pearl barley
1/2 cup wild rice
1/3 cup dry red wine
1/2 cup sun-dried tomatoes, re-hydrated and chopped
2 teaspoons low-sodium soy sauce
1/4 teaspoon freshly ground black pepper
1 – 10 ounce package frozen chopped spinach, thawed and squeezed dry

  1. Bring stock and water to a simmer in a large saucepan. Cover and keep warm over low heat – do not boil.
  2. Meanwhile, heat a large Dutch oven over medium-high heat. Add bacon and cook until crisp. Remove bacon to a plate and set aside; reserve 2 teaspoons of bacon drippings in pan and discard the rest.
  3. Return the Dutch oven to medium-high heat and add in onion, thyme and garlic. Saute for 3 minutes or until onions are tender. Add in mushrooms and salt and cook for 10 minutes or until browned, stirring occasionally. Stir in tomatoes, soy sauce, pepper, spinach, and cooked bacon. Cook until heated through. Serve immediately.
  4. Stir in barley and wild rice. Cook, stirring frequently, for 1 minute. Add in wine and cook until liquid is absorbed, about 2 – 3  minutes. Reduce heat to medium. Stir in 2 cups of the broth mixture and cook until liquid is absorbed, stirring frequently. Continue with the remaining broth mixture: add in 1 cup at a time, stirring frequently. Make sure liquid is absorbed before adding the next cup.

recipe adapted from Prevention RD


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Dairy-Free Double Dark Chocolate Cookies

There are some “food holidays” that I’m a big fan of. For example: January 1 is National Bloody Mary Day. I celebrated (unintentionally) by downing 5 of these delicious concoctions on my on my way home from NJ. Then there are food holidays that I will never celebrate because I find them unappealing – National Fig Newton Day (January 16th) or because I’m allergic – National Strawberry Ice Cream Day (January 15th), or a combination of allergy/gross – Whipped Cream Day (January 5th) and Milk Day (January 11th).

Dairy-Free Double Dark Chocolate Cookies | doughseedough.net

But today, January 10th, is a pretty great day – National Bittersweet Chocolate Day! As it turns out, this month’s recipe swap theme is Holiday Baking/Cooking. I figured that there was no better way to celebrate Bittersweet Chocolate Day than with some delicious cookies! I was assigned Ashley’s blog, Cheese Curd in Paradise. I knew her Double Dark Chocolate Cookies would be perfect. I made some slight changes to her recipe to make them dairy-free.

Dairy-Free Double Dark Chocolate Cookies | doughseedough.net

Dairy-Free Double Dark Chocolate Cookies

1/4 cup coconut oil, melted
1/4 cup canola oil
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/8 teaspoon salt
4 ounces bittersweet chocolate, chopped

  1. Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
  2. In a large bowl, combine coconut oil, canola oil, brown sugar, and granulated sugar until well combined. Beat in egg and vanilla extract.
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Pour into sugar mixture and mix until combined. Add in chocolate and stir until evenly distributed.
  4. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets.
  5. Bake for 12 minutes or until edges just start to set. Let cool on baking sheet for 1 minute and let finish cooling on cooling racks.

 

A big thanks to Sarah at Taste of Home Cooking for hosting! Click on the link below to check out the other delicious swap recipes!

 


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Top 13 Recipes of 2013

I’ve been reading all about other bloggers’ 2013 recap posts and that piqued my interest. I’ve never really looked at this before. I just post what I make and don’t really look back much. But I’m jumping on the bandwagon this time to give you DSD’s most-viewed blog posts of 2013.

It kind of pained me to look back – I can’t eat a lot of these dishes now (pizza!! gnocchi in browned butter!) and dairy-free versions of my most loved dishes aren’t always an option. The good news is that 2014 will be filled with lots of dairy-free foods 🙂

As always, thank you for all your love and support throughout the year!

{one}
Vegetarian Potstickers

vegetarian potstickers | doughseedough.net

{two}
Lemon Cookies

lemon cookies | doughseedough.net

 

{three}
Lightened-Up Lemon Yogurt Cake

lightened up lemon yogurt cake | doughseedough.net

{four}
Domo Cake

domo cake | doughseedough.net

{five}
Curry Chicken Rice Noodle Soup (Kow Boon)

pow koon | doughseedough.net

{six}
Sweet & Salty Kettle Corn

sweet & salty kettle corn | doughseedough.net

{seven}
Apple Pie Bread

apple pie bread | doughseedough.net

{eight}
Butternut Squash Gnocchi with Browned Butter & Sage Sauce

gnocchi with sage browned butter | doughseedough.net

{nine}
Mediterranean Salmon Salad

Mediterranean Salmon Salad with Feta, Artichoke Hearts and Orzo | doughseedough.net

{ten}
How to Make Kimchi

homemade kimchi | doughseedough.net

{eleven}
Peanut Butter Chocolate Chip Cookies

peanut butter chocolate chip cookies | doughseedough.net

{twelve}
BBQ Chicken Pizza

BBQ chicken pizza | doughseedough.net

{thirteen}
Jalapeno Popper Pizza

jalapeno popper pizza with jalapeno ranch sauce | doughseedough.net

 


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Thai Fried Quinoa

I spent all weekend up in Appleton cooking and baking what felt like a million dishes. In reality, I only made a batch of cookies, five entrees and a couple of sides. I dutifully took pictures of most of these dishes and on Sunday afternoon, I set off to Madison for the work week. I arrived in Madison, unpacked, watched the Packer game (sob) and then sat down at my computer to blog. I reached into my camera bag and… no cord. So, no way to upload all the pictures. Bummer.

Instead, I’m giving you a dish that I made a while ago and never got around to blogging – Thai fried quinoa. It’s a tasty twist on fried rice and it’s just as easy to throw together. Give it a try – you won’t be disappointed!

Thai Fried Quinoa | doughseedough.net

Thai Fried Quinoa

1 cup quinoa, rinsed and drained
1 cup light coconut milk
1 cup low sodium vegetable broth
extra virgin olive oil spray
2 green onions, chopped
1 tablespoon minced ginger
3 cloves garlic, minced
1 cup frozen peas
1 cup drained pineapple tidbits
1/4 cup cilantro, chopped
2 eggs, gently whisked
2 tablespoons low sodium soy sauce
half a lime, juiced
optional toppings: chopped peanuts, lime wedges, cilantro

  1. Place quinoa in a medium pot over high heat. Stir in coconut milk and chicken broth and bring mixture to a boil. Cover the pot and reduce heat to medium-low. Cook until all the liquid has been absorbed and quinoa is tender, about 15 minutes.
  2. Meanwhile, heat a wok or large skillet over medium-high heat. Spray with olive oil and add in green onions, ginger, and garlic. Cook, stirring constantly for one minute. Add in peas, pineapple, and cilantro and cook for one more minute, stirring constantly.
  3. Push ingredients to the side of the wok to clear a space in the middle of the wok. Add in eggs and stir with a spatula until eggs are scrambled. Once eggs are cooked through, combine it with the rest of the ingredients in the wok.
  4. Add in cooked quinoa, soy sauce, and lime juice and stir to combine. Cook, stirring occasionally, for another two minutes to slightly crisp quinoa up. Serve garnished with chopped peanuts, lime wedges, and cilantro, if desired.

recipe slightly adapted from Iowa Girl Eats