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Cheesy Sweet Corn Fritters with Sauteed Tomatoes

Cheesy Sweet Corn Fritters with Sauteed Tomatoes | doughseedough.net

I can’t believe summer is coming to an end; how is it almost September? The last few months flew by – a blur of work, school, and so many great vacations. I haven’t been able to cook much this summer – I spent most of my days traveling for work or traveling for fun – so every moment I get in the kitchen is extra special.

Mike and I finally had a quiet weekend at home to get caught up on housework and finally relax. A trip to the farmers’ market inspired this dish packed full of local foods – sweet corn, gorgeous cherry tomatoes, zucchini, and cheese. Seriously – there is nothing quite like Wisconsin sweet corn (sorry, Cape Cod, but the corn we had out there was terrible).

Cheesy Sweet Corn Fritters with Sauteed Tomatoes | doughseedough.net

I served these fritters with a side of zucchini noodles sautéed in a bit of olive oil and lightly seasoned with some roasted red pepper and garlic seasoning we got from Soulard Spice Shop.

Cheesy Sweet Corn Fritters with Sauteed Tomatoes| doughseedough.net

 

Cheesy Sweet Corn Fritters with Sautéed Tomatoes
serves 6

3 tablespoons olive oil
1 large red onion, finely chopped and divided
1 red bell pepper, finely chopped
1 – 2 small green chile peppers, minced (optional)
2 ears sweet corn, kernels removed
2 1/3 cup yellow corn meal
1/4 cup all-purpose flour
1 teaspoon sugar
1 teaspoon cayenne pepper, divided
1 cup buttermilk (or combine 1 cup milk with 2 teaspoons white vinegar and let sit for 5 minutes)
1 egg
2 cups shredded sharp cheddar
2 tablespoons basil, roughly chopped
1 pint cherry tomatoes, halved

  1. Heat 1 teaspoon oil in a large non-stick pan over medium-high heat. Add half the onions and sauté for 1 minute. Add the bell pepper and chile peppers and cook for an additional 2 minutes, or until vegetables begin to soften. Add sweet corn and cook for two minutes, or until corn softens. Season with salt and pepper to taste. Set vegetables aside to cool.
  2. Meanwhile, combine the corn meal, flour, sugar, and 1/2 teaspoon of the cayenne in a large bowl. In a small bowl, whisk together buttermilk and egg. Add the buttermilk mixture to the dry ingredients and mix until just combined. Stir in the vegetables, cheese, and basil.
  3. Heat 1 teaspoon oil in a large non-stick pan over medium heat. Add the remaining onion and cook until softened, about 2 – 3 minutes. Stir in tomatoes and season with remaining 1/2 teaspoon of cayenne, salt, and pepper. Cook until tomatoes begin to soften, about 2 minutes. Set aside and keep warm.
  4. Heat a very thin film of oil in a large non-stick frying pan over medium heat. Working in batches, cook 1/4 cup scoops of batter in the oil. Cook 2 minutes per side, or until fritters are golden brown. Repeat with remaining batter, adding more oil as needed. Serve fritters immediately with sautéed tomatoes.

recipe adapted from Weeknight Fresh & Fast

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SNAP Challenge 2014 Day 7 (+ a pasta recipe)

SNAP Challenge Day 7 | doughseedough.net

It’s done. Mike and I have finished the SNAP Challenge. We both agreed that this year was harder than last. We couldn’t figure out why at first – we had plenty of food (leftovers, even), but everything just seemed more difficult. We think it was partially due to the fact that we had to complete most of the SNAP Challenge apart. I also didn’t plan for enough snack foods throughout the week.

There are definitely things I’m looking forward to now that the Challenge is over – farmers’ market produce, sparkling water, breakfast sandwiches, ice cream… I actually even miss rice. Mike told me he’s craving chocolate and plans to eat chocolate everything for a day. I can’t control what he eats from 2 hours away, so we’ll see what happens 🙂

Doing this Challenge will never equate to what those who live on SNAP experience day-to-day, but this Challenge is always a great reminder of how much I have to be thankful for in life, and why I am never ever “too busy” to take time to volunteer. It reminds me to not judge people and the food choices they make. As a dietitian, my heart crumbles a little every time patrons at the food pantry choose 6 Slim Jim sticks over 4 cans of tuna. As a human, I now understand why they would make that choice.

Today we ate:

Breakfast: oatmeal with egg (me), oatmeal with agave (Mike)
Snack: apples
Lunch: pasta with zucchini and tomatoes in lemon-yogurt sauce
Snack: celery and carrots with Greek yogurt dip
Dinner: pasta with zucchini and tomatoes in lemon-yogurt sauce (me); chicken taco soup, corn on the cob (Mike)
Snack: peanut butter toast with banana (Mike)
Drinks: peppermint tea, water with lemon

Pasta with Zucchini and Tomatoes in Lemon-Yogurt Sauce | doughseedough.net

Pasta with Zucchini and Tomatoes in a Lemon-Yogurt Sauce

13.25 ounce package whole wheat spaghetti
1 cup nonfat plain Greek yogurt
1/2 cup shredded Parmesan cheese
1 lemon, zested and juiced
1/4 teaspoon salt
1/2 teaspoon ground black pepper
olive oil spray
4 zucchini, cut in half lengthwise and thinly sliced into half moons
4 cloves garlic, minced
1 pint cherry or grape tomatoes, halved

  1. Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/4 cup of pasta water and set aside. Drain pasta and set aside.
  2. In a large bowl, whisk together yogurt, Parmesan, lemon zest, lemon juice, salt, and pepper. Set aside.
  3. Heat a large pan over medium-high heat. Spray with olive oil. Add garlic and cook for 2 minutes. Add zucchini and cook, stirring occasionally, until just wilted. Stir in tomatoes and cook until softened, about 2 minutes.
  4. Transfer zucchini mixture into large bowl of yogurt mixture and stir to combine. Add the drained pasta and gently toss until well combined. Add the reserved pasta water 1 tablespoon at a time, as needed, to thin the sauce. Serve immediately.

recipe slightly adapted from Ezra Pound Cake


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Lemon-Thyme Roasted Chicken and Veggies

This chicken is Mike-approved. He inhaled his entire piece before I got through a quarter of mine. I was surprised at how juicy the chicken turned out. When roasting, I usually try to use bone-in, skin-on chicken to keep the chicken from drying out. But the magical lemon-thyme sauce kept this boneless, skinless chicken breast tender and juicy and not at all dry.

Lemon Thyme Roasted Chicken | doughseedough.net

And the vegetables? They were my favorite part of the meal!

Lemon Thyme Roasted Chicken & Veggies | doughseedough.net

Lemon-Thyme Roasted Chicken and Veggies

for the chicken:
2 boneless, skinless chicken breast
2 tablespoons extra virgin olive oil
1 clove garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon thyme, minced
1 lemon, thinly sliced
1/2 lemon, juiced (save other half for veggies)

for the vegetables:
4 medium russet potatoes, cut into 1/2-inch cubes
1/2 pound green beans
2 cloves garlic, minced
1/2 lemon, juiced
Olive oil spray

Preheat oven to 450F.

In a shallow dish, combine olive oil, garlic, salt, pepper, thyme, and lemon juice. Add chicken, turning to coat.

Lightly spray an oven-safe pan or cast iron skillet with olive oil and arrange lemon slices on the bottom of the pan. Place chicken on top of the lemon slices, pouring any remaining marinade on top.

Spray a separate oven-safe baking dish with olive oil. Add in potatoes, green beans, garlic and lemon juice. Toss to coat.

Bake for chicken and veggies for 30 minutes or until chicken is cooked through and vegetables are tender.


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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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Southwestern BLT

Mike and I have had more bacon over the last month than we have over the last year. We’ve gone through two packages (gasp). I’m normally not a huge fan of bacon. When I go out to eat and get a sandwich or salad that customarily comes with bacon, I ask for it without. Or, I pick it out and give it to Mike.

But sometimes, sometimes, bacon is exactly what you need. I mean, can you imagine a BLT without bacon? I can’t. To be honest, BLTs are one of the very few ways I will actually eat bacon. I’ve been tossing around BLT variations in my head for a while, but never acted on it. Then, the BLT fairies took pity on me and assigned me this Southwestern BLT sandwich for our “lunch food” recipe swap! This recipe is from fellow Wisconsinite Ashley over at Cheese Curd in Paradise.

Bonus: I bought most of the ingredients for this sandwich at the farmers’ market! Win-win-win.

Southwestern BLT {dairy free} | doughseedough.net

Southwestern BLT
serves 4

for the chipotle mayo:
1/3 cup fresh cilantro
1/3 cup low-fat mayo
1 chipotle pepper in adobo + 2 teaspoons adobo sauce
1 tablespoon fresh lime juice

for the BLT:
8 strips thick-cut bacon
8 slices of sourdough bread
4 romaine lettuce leaves, ripped into sandwich-size pieces
1 large yellow tomato, sliced into 8 pieces
1 avocado, pitted, peeled, and sliced into 8 pieces

  1. Make the mayo: combine cilantro, mayo, chipotle pepper, adobo sauce, and lime juice in a food processor. Blend until smooth. Set aside.
  2. In a large skillet over medium heat, cook bacon until crispy. Move to a paper towel-lined plate to drain the fat.
  3. Lightly toast the bread, if desired.
  4. To assemble: spread chipotle mayo on 4 slices of bread. Top the bread with bacon, lettuce, tomato, and avocado. Spread remaining 4 slices of bread with mayo and place, mayo-side down, on the sandwiches.

very slightly adapted from Cheese Curd in Paradise

Thanks again to Sarah at Taste of Home Cooking for hosting! Click on the link to check out the other delicious swap recipes!


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Shrimp and Vegetables in Lemon-Garlic Sauce

Surprise, another recipe with tomatoes!  I really shouldn’t complain about our abundance, because I know in a few short weeks winter will be here and a beautiful, tasty tomato will be pretty much impossible to find. Sigh. Wisconsin winters, I love you and hate you all at the same time.

I love fresh, easy dishes like this one. It makes me feel like I’m doing something good for my body. In my mind it cancels out all the Sour Skittles I eat and all the booze I drink. So, go for it – do your body some good and eat a dish with some super-grain quinoa and fresh summer veggies.

Shrimp and Vegetables in Lemon-Garlic Sauce | doughseedough.net

Shrimp and Vegetables in Lemon-Garlic Sauce

3 cups low sodium chicken broth, divided
1 cup quinoa
2 teaspoons olive oil, divided
2 large bell peppers, chopped
2 medium zucchini, seeded and chopped
2 lemons, zested and juiced
5 cloves garlic, minced
1 pound medium shrimp, peeled and deveined
chopped parsley to garnish, optional

  1. In a medium pot, bring 2 cups of chicken broth to a boil. Add in quinoa and reduce to a simmer. Cover and cook, stirring occasionally, until all the liquid has been absorbed and quinoa is cooked through.
  2. While quinoa is cooking, heat 1 teaspoon olive oil in a large pan over medium heat. Add bell peppers, zucchini, and lemon zest and cook until vegetables are tender-crisp, about 4 – 5 minutes. Transfer vegetables to a bowl and keep warm.
  3. Heat remaining teaspoon of olive oil in pan. Add garlic and cook until fragrant, about 30 seconds. Add in shrimp and cook for 1 minute. Stir in remaining 1 cup broth and lemon juice and cook until shrimp are pink and cooked through, about 2 more minutes. Remove from heat and serve over cooked quinoa. Garnish with parsley, if desired.