DoughSeeDough

a balanced plate with room for dessert

Tag Archives: quick and easy


by Leave a comment

Cilantro Dip

I had a bunch of cilantro left over after making the quinoa last night, so I made this dip. It’s really refreshing and super tasty. That’s saying a lot since I’m not the biggest fan of cilantro!I served this with tortilla chips, but you can try it with whatever you see fit.

Cilantro dip

Cilantro Dip

1 bunch cilantro, chopped
1 package neufchatel cheese (1/3 fat cream cheese) or regular cream cheese, softened
2 tablespoons sour cream
1/2 teaspoon cumin
2 teaspoons garlic powder
1 teaspoon celery salt
1 teaspoon black pepper
juice of 1/2 a lime
1 7 oz can of salsa verde

  1. Combine all ingredients in a food processor and blend until smooth.


by 4 Comments

Quinoa with Black Beans and Corn

This was my first time cooking with quinoa. It was surprisingly good and this meal was so easy to make! The quinoa was served with some chicken on the side.

Quinoa with black beans and corn

Quinoa with Black Beans and Corn

1 teaspoon vegetable oil
1 medium onion, chopped
3 cloves of garlic, chopped
1 cup uncooked quinoa
2 cups vegetable broth
1 teaspoon ground cumin
1/2 teaspoon cayenne (you can add more or less depending on your spice tolerance)
1 cup frozen corn
2 15 oz cans of black beans, rinsed and drained
1/2 cup chopped fresh cilantro

  1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. Season the onions with the cumin, cayenne, salt and pepper and cook for 1 minute.
  2. Mix quinoa into the saucepan and cover with vegetable broth. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.
  3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes or until heated through. Mix in the black beans and cilantro.

If you’re wondering what to do with all that extra cilantro, try this cilantro dip!


by 1 Comment

Raspberry Tartlets

I normally double (or triple) this recipe because everyone loves these! Another plus – they’re super easy to make! Feel free to try other preserves, too. I’ve used blackberry and strawberry before, but raspberry remains my favorite.

raspberry tartles

Raspberry Tartlets
yields 3 dozen

3/4 cup white sugar
3/4 cup butter
1 egg, well beaten
1 tablespoon milk
1 1/2 cups all purpose flour
1 teaspoon vanilla
Raspberry preserves, preferably with seeds!

  1. Preheat oven to 350°F.
  2. Cream the butter and sugar together until light and fluffy.
  3. Add the egg, flour, milk, and vanilla to the butter and sugar mixture and mix until incorporated.
  4. Line mini-muffin cups with cupcake liners. You can choose not to use the liners, but they are a lot easier to remove this way!
  5. Add about a tablespoon of batter to each mini-muffin cup. Make a cavity with your finger and fill with raspberry jam (a 1/2 or 1/4 tsp works well).
  6. Bake 20 – 25 minutes or until lightly browned.


by 3 Comments

Pasta with Asparagus

I love buying produce from the farmers’ market and the market is located only blocks from my apartment. I loved this dish so much that I made it several times over the course of 2 weeks. Thank goodness I have a tolerant boyfriend…

asparagus

Pasta with Asparagus

1 lb asparagus, cut into 1 inch pieces, using only the tips and tender parts of the stem
1 lb dried pasta
5 tbsp unsalted butter
1/2 tbsp finely chopped onion
1/2 cup heavy cream
nutmeg, salt, and black pepper
2 tbsp freshly grated Parmesan, plus additional to serve

pasta with asparagus

  1. Cook asparagus in a pan of boiling, salted water until just tender – about 3 – 5 minutes. Drain and plunge into cold water until completely cooled. Drain and reserve.
  2. Cook the pasta in a large pot of boiling, salted water, until al dente.
  3. While the pasta is cooking, melt butter in a skillet. Add onion and cook, stirring occasionally over medium heat, until soft, 5 minutes.
  4. Add asparagus and cream and simmer gently until the cream is just thickened, 1 – 2 minutes.
  5. Add nutmeg, salt, and pepper to taste.
  6. Drain pasta, reserving 1/2 cup pasta water. Add pasta with Parmesan to the hot sauce and toss gently, adding reserved water as needed.
  7. Serve immediately with additional Parmesan.


by Leave a comment

Lemon, Basil and Marscapone Pasta

This pasta dish is cheap, quick and refreshing. It’s great for when you’re a super-busy student 🙂

lemon basil marscapone pasta

Lemon, Basil and Marscapone Pasta

1 lb dried pasta
5 tbsp fresh lemon juice
1 tsp grated lemon zest
1 cup marscapone
salt and black pepper
1 handful torn fresh basil

  1. Cook the pasta in a large pot of boiling, salted water, until al dente.
  2. While pasta is cooking, place the marscapone, with 2 – 3 tablespoons of pasta water, in a skillet over medium-low heat. When the marscapone is melted and smooth, slowly add in the lemon juice an zest. Warm gently, stirring constantly, until heated through – about 4 minutes.
  3. Salt and pepper to taste.
  4. Drain the pasta, reserving 1/2 cup pasta water. Add pasta and basil to the sauce and toss well to coat, adding reserved water as needed.


by Leave a comment

Tomato and Goat Cheese Pasta

I am a huge fan of cheese, so it’s very fortunate that I live in  Wisconsin where I am surrounded by it. This is a quick, delicious pasta dish that I don’t think I will ever get sick of!

tomato and goat cheese pasta

Tomato and Goat Cheese Pasta
serves 4

1 lb of dried pasta, any kind. I used cavatappi.
Container of cherry (or grape) tomatoes
1 small – medium sized block of goat cheese, crumbled
1/2 a bunch of parsley, chopped
2 tbsp extra virgin olive oil
Salt and pepper

  1. Cook the pasta according to directions on the package.
  2. Drain (reserve some pasta water) and then add the tomatoes, goat cheese, parsley, olive oil, and salt and pepper (to taste). If too dry, add some of the pasta water.
  3. Serve and enjoy!


by 2 Comments

Pesto

I love, love love pesto. My favorite type is spinach pesto! It’s cheap, easy and I almost always have spinach in the fridge.

Spinach Pesto

Spinach Pesto with Pasta

1 cup of fresh spinach leaves, stems off
4 cloves of garlic
5 tablespoons walnuts
6 tablespoons olive oil
Salt and black pepper
1/2 cup of Parmesan
1 pound uncooked pasta of your choice

  1. Cook pasta according to directions.
  2. In a food processor, blend together the spinach, garlic, walnuts and olive oil. Add salt and black pepper to taste. Stir in the Parmesan.
  3. Stir the pesto into the cooked pasta.