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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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Kale & Apple Salad with Poppy Seed Dressing

The last outdoor farmers’ market is this Saturday in Madison. The last Wednesday market was yesterday and my heart broke a little. What am I going to do on my Wednesday lunches now? I can’t believe it’s November. I can’t believe it’s already snowed. I’m looking forward to visiting the indoor market for the first time this winter. I can’t believe I’ve lived in Madison for 5+ years and have never been to the indoor farmers’ market.

I have one thing that I’m looking forward to buying – kale. Lots and lots of kale. Sometimes I forget that good food doesn’t need to be time-consuming. It doesn’t need to be complicated. This kale & apple salad is the perfect example of that.

Kale & Apple Salad with Poppy Seed Dressing | doughseedough.net

Kale & Apple Salad with Poppy Seed Dressing

3 tablespoons apple cider vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
freshly ground black pepper
1 tablespoon olive oil
1/4 red onion, cut into a small dice
2 bunches kale (about 1 pound)
2 medium honey crisp apples

  1. In a large bowl, whisk together vinegar, honey, mustard, poppy seeds, salt, and pepper until well combined. Drizzle in oil while whisking continuously. Stir in onion and set dressing aside.
  2. Remove fibrous stem from kale discard.  Slice leaves crosswise into 1/4-inch thick ribbons and place in bowl with dressing.
  3. Slice apples into matchstick pieces and add to bowl. Toss to combine. Allow salad to sit for 15 minutes before serving. Salad can be prepared up to one day ahead of time; toss again before serving.

 

recipe slightly adapted from Chow

 

 


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Pumpkin Pie Granola

This pumpkin pie granola is a million times better than actual pumpkin pie. It packs all the delicious flavors of pumpkin pie without that baby food texture. Carrie over at Carrie’s Sweet Life hosted this month’s What’s Baking challenge and the theme was pumpkin or squash.

This granola recipe is crazy easy and since the pumpkin craze is in full swing, you probably have all the ingredients you need to make this in your kitchen already. I skipped out on using added fats in this recipe and instead used pumpkin to bind everything together to make a delicious, crunchy, slightly healthier granola.

Pumpkin Pie Granola | doughseedough.net

 

Pumpkin Pie Granola

5 cups old fashioned oats
2 teaspoons pumpkin pie spice
1 ½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
¾ cup brown sugar
¾ cup pumpkin puree
¼ cup maple syrup
1 teaspoon vanilla
⅔ cup pepitas
⅔ cup pecans
⅔ cup dried cranberries

  1. Preheat oven to 325°F. Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl, mix together oats, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.
  3. In another large bowl, mix together brown sugar, pumpkin puree, maple syrup, and vanilla until well combined. Pour the wet mixture into the oat mixture and stir until everything is evenly coated. Stir in pepitas and pecans.
  4. Place granola onto prepared baking sheet. Bake in preheated oven for 30 minutes or until golden brown, stirring halfway through. Remove and sprinkle cranberries on top and stir in. Let granola cool complete; it will crisp as it cools.
  5. Store granola in an air-tight container.


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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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SNAP Challenge 2014: Day 4 ( + vegetarian lasagna rolls)

SNAP Challenge Day 4 | doughseedough.net

We’re over halfway through the Challenge, folks. Honestly? Today was the best I’ve felt so far. Maybe it was because I got to see Mike. Maybe it’s because I realized that we probably have enough food for the week. Either way, I’m going to go to bed happy and a little less worried tonight.

Today I ate:
Breakfast: oatmeal with egg
Lunch: vegetarian lasagna rolls
Snack: tortilla chips
Dinner: chicken taco soup
Snack: peanut butter toast, raisins

Today Mike ate:
Breakfast: oatmeal with raisins
Lunch: vegetarian lasagna rolls
Snack: peanut butter toast
Dinner: chicken taco soup
Snack: peanut butter toast

The recipe I’m sharing with you today is for spinach tofu lasagna rolls. Yes, tofu. Keep reading. Mike had the lasagna rolls during Day 3 of the Challenge. I asked him what he thought of the tofu and he just stared blankly at me… “what tofu?”

Apparently he thought it was just (really bad) ricotta! Well, surprise – there is no ricotta in this, either! I subbed in low fat cottage cheese (easier on the wallet and on the waistline) and mixed in plenty of good-for-you spinach.

{vegetarian} Spinach Tofu Lasagna Rolls | doughseedough.net

Spinach Tofu Lasagna Rolls

1 pound package lasagna noodles
1 teaspoon olive oil
5 cloves garlic, minced
19 ounces firm tofu, crumbled
3 cups chopped spinach
1 cup low-fat cottage cheese
2/3 cup shredded Parmesan cheese, divided
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
2 1/2 cups marinara sauce, divided

  1. Preheat oven to 350°F.
  2. Cook noodles according to package directions. Drain, and set aside on a large baking sheet to dry out slightly.
  3. Meanwhile, heat oil in a large nonstick pan over medium heat. Add garlic and cook, stirring frequently, for 30 seconds. Add tofu and spinach and cook, stirring, until spinach wilts, about 2 – 3  minutes. Remove pan from heat and let cool for 5 minutes. Stir in cottage cheese, 1/3 cup Parmesan cheese, salt and pepper.
  4. Spread 1 cup sauce in the bottom of a large baking dish. To make the lasagna rolls, place about 1/4 cup mixture on a noodle and spread across the entire noodle. Roll up and place the roll, seam-side down, in the prepared baking dish. Repeat with the remaining noodles and filling.
  5. Spoon remaining sauce over top of the lasagna rolls and sprinkle with the remaining Parmesan cheese. Bake in preheated oven for 20 minutes or until heated through and cheese is melted.


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Mediterranean Chopped Salad

I have a secret: I made this dish months ago. Back when spring was barely showing its face in Wisconsin. I took one bite of the salad and knew that this was going to be absolutely perfect for summer. The salad was delicious back in the spring when it was made from not-quite-in-season veggies. Now that it’s summer, I urge you to take advantage of the delicious, local veggies at a farmers’ market near you. I walk through the Appleton or Madison market every week and the bountiful produce makes my day. I can’t eat this salad right now (it doesn’t fit into my diet quiet yet), but I can dream about it. I’m hoping that my food issues get sorted out before the summer is over so I can take advantage of the fresh veggies from the market and in my garden.

Mediterranean Chopped Salad | doughseedough.net

Mediterranean Chopped Salad

1 medium cucumber, seeded and cut into 1/2-inch dice (about 1 1/4 cups)
1 pint grape tomatoes, quartered (about 1 1/2 cups)
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 medium garlic clove, minced
1 (14-ounce) can chickpeas, drained and rinsed
1/2 cup pitted kalamata olives, chopped
1/2 small red onion minced (about 1/4 cup)
1/2 cup roughly chopped fresh parsley
1 romaine heart, cut into 1/2-inch pieces (about 3 cups)
4 ounces feta cheese, crumbled (about 1 cup)
Ground black pepper

  1. Place cucumber and tomatoes in a colander set over a bowl. Sprinkle with salt and gently toss to combine. Let stand for 15 minutes.
  2. In a large bowl, whisk together olive oil, red wine vinegar, and garlic. Add the cucumber, tomatoes, chickpeas, olives, onion, and parsley; toss to combine and let stand at room temperature for 15 minutes.
  3. Add romaine and feta and toss until ingredients are evenly distributed. Season with salt and pepper, to taste before serving.

 

recipe very slightly adapted from America’s Test Kitchen


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Pistachio and Dried Cherry Biscotti

I can’t really remember how (or why) I started making biscotti. But for as long as I can recall, my mom has always requested biscotti as her gift for just about everything – birthday, Mother’s Day, Christmas… Thanksgiving?

Pistachio & Dried Cherry Biscotti | doughseedough.net

I usually make some sort of chocolate biscotti, but this time I opted for something new – pistachios + dried cherries. How did it turn out? Amazing. Better than any of the chocolate-based biscotti I’ve ever made or tasted. Better than any biscotti I’ve ever had, period. I’m dreaming of the day that I can make these again – I’m hoping to get my hands on some delicious Door County cherries!

Pistachio & Dried Cherry Biscotti | doughseedough.net

Pistachio and Dried Cherry Biscotti

1 3/4 cups all-purpose flour
1 cup sugar
1/2 cup old-fashioned oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
3 tablespoons canola oil
1 tablespoon orange zest
2 teaspoons lemon zest
1 1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup dried cherries, roughly chopped
1 cup unsalted, shelled pistachios

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of a stand mixer or in a large mixing bowl, combine flour, sugar, oats, baking powder, baking soda, and salt. Mix for 30 seconds to combine.
  3. In a separate bowl, whisk together eggs, oil, orange zest, lemon zest, vanilla extract and almond extract. Add egg mixture to flour mixture and beat on low speed until dough is crumbly and just combined, about 1 minute. Knead dough with your hands for another minute until dough comes together. Fold in cherries and pistachios.
  4. Transfer dough to a lightly floured surface and divide in half. Dust hands with flour and shape each piece of dough into a 16-inch long log. Transfer logs to prepared baking sheet and use your palm to flatten into a 2-inch wide strip.
  5. Bake until biscotti is lightly browned and set, about 30 minutes, rotating pans halfway through. Allow cookies to cool slightly on the baking sheet for 15 minutes.
  6. Turn oven down to 250°F. Line a second baking sheet with parchment paper and set aside.
  7. Transfer biscotti logs to a cutting board and slice diagonally into 2/3-inch thick slices*. Arrange pieces, cut side down, on prepared baking sheets.
  8. Bake biscotti for 20 minutes. Flip biscotti and bake for an additional 20 minutes or until cookies are crisp. Carefully transfer cookies cooling rack and let cool completely. Store in an air-tight container until ready to serve.

 

*Most recipes call for cutting biscotti with a serrated knife, but I’ve had better luck with my super-sharp Santoku. Do as you wish!

 

recipe very slightly adapted from Bon Appetit