Tag: Tamari

Crunchy Noodle Salad

Note: I was sent coupons from Nasoya in order to write this post. Opinions are mine alone.

Despite working from home for nearly a year now, I feel like I have less time to cook! I have a feeling I’m not alone, so I wanted to share a healthy, quick, and comforting recipe for a yummy Crunchy Noodle Salad that you can get on the dinner table in ~40 minutes.

This Crunchy Noodle Salad is made with glass noodles, sugar snap peas, shredded carrots, bell peppers, and crispy tofu tossed in a yummy peanut dressing, and can be served at room temperature or cold, so it makes for a great dinner-plus-leftovers option.

Don’t let the whole vegetarian/vegan/gluten-free part of this recipe throw you, it will fill you up! I this recipe uses Nasoya’s Organic Super Firm Tofu that delivers 15g of protein per serving to keep you full. Nasoya’s Organic Super Firm Tofu is also pre-pressed and drained so it’s perfect for quick dinners. Plus Nasoya’s Organic Super Firm Tofu is non-GMO project verified, USDA organic, cholesterol free, gluten free, and made with no preservatives. Nasoya is widely available in most grocery stores; I stopped into my local Shop Rite (it’s also available locally in Philly at Walmart Supercenters, Giant and Giant Heirloom Markets, The Fresh Grocer, and Wegmans), plus you can use their store locator to find which local grocers near you carry it.

Ingredients (serves 4):

  • 6 oz glass noodles
  • 8 oz sugar snap peas
  • 1 package Nasoya Organic Super Firm Tofu, cubed
  • 3 tablespoons cornstarch
  • 1/2 cup carrots, shredded
  • 1 red bell peppers, thinly sliced
  • 2 scallions, sliced
  • 1/2 cup plus 1 tablespoon vegetable oil, divided
  • 2 tablespoons rice wine vinegar
  • 1/4 cup tamari (or low sodium soy sauce if you don’t need this recipe to be gluten-free)
  • 1 1/2 tablespoons toasted sesame oil
  • 1 teaspoon honey
  • 1 garlic clove, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup smooth peanut butter
  • 1 tablespoon roasted white sesame seeds, plus more for garnish

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Marinated Swordfish

NOTE: I was sent Carthage Co.‘s Dadasi Dinner Plate in order to write this post with a recipe for Marinated Swordfish. Opinions are mine alone.

Unsurprisingly, I have quite the affinity for dishware. I especially love plates, bowls, and platters that are matte (they present and photograph beautifully!) No matter how pretty dishware is, I still need it to work for my lifestyle, so I look for options that are microwave and dishwasher safe as well.

I was recently introduced to Carthage Co., which offers exquisite, ethically-sourced pottery made by Tunisian artisans, including plates, glasses, pitchers and serving-ware. The best part? This artisan stoneware is both attractive and affordable, plus its dishwasher and microwave safe! Named after the ancient city of Carthage that once served as a connecting point of Mediterranean trade, the Carthage Co. mission is to provide a valuable point of connection that starts in Tunisia and ends at your dinner table. The company works to honor and empower Tunisian artisans and create jobs in the U.S., partnering with local manufacturers that employ and empower their communities with dignity and equity.

source: Cathage Co.

I immediately gravitated toward their Dadasi collection, which is even more beautiful in person. I personally love the basalt color, it really make the food served on it pop!

I wanted to show off my snazzy new plate with a recipe that’s really become a staple in my household: Marinated Swordfish, served over rice with sautéed baby bok choy. I’m not going to pretend it’s the prettiest recipe, but it sure looks nice on the Dadasi plate, doesn’t it? It’s amazing what a difference a good looking plate can make to the presentation of a meal!

This recipe requires very little hands-on time, but you do need to allot some time for the swordfish to marinate.

Ingredients:

  • 1/4 cup low sodium soy sauce (or coconut aminos/tamari to make gluten free)
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  •  1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 swordfish steaks
  • 2 tablespoons sesame oil, divided
  • 1 cup cooked rice
  • 4 baby bok choy
  • salt and pepper, to taste
  • fresh parsley, chopped, for garnish (optional)

Continue reading Marinated Swordfish

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