Tofu & Noodle Soup

It's only December and I have made this delicious soup four times already! It is so yummy, I can't help but crave it!

Such an easy recipe, full of veggies, protein packed tofu and rice noodles, this soup is what I call, COMFORT FOOD! 

TOFU & NOODLE SOUP

Ingredients:

• 2 oz thin rice noodles (about 1 cup) 
• 1 tbsp sesame oil 
• 1 tbsp rice vinegar 
• 1 tbsp soy sauce
• 1 tsp siracha or hot sauce 
• 4 garlic cloves
• 1/2 yellow onion, diced thin
• 1 tbsp grated ginger
• 6 cups stock - I use veggie
• 8 oz firm tofu, drained & diced
• 2 carrots, peeled & thinly sliced - I used my Thrive product, see my Thrive post 
• 1 cup snow peas
• 2 cups mushrooms, thinly sliced
• 1 red bell pepper, sliced julienne - I used my Thrive product, see my Thrive post 
• 1 zucchini, diced into small pieces 
• 2 celery stalks, thinly sliced
• 2 green onion stalks, thinly sliced 

 (grated ginger & one of my favorite wines from TJs - Rabbit Trick)

Directions:

1. Check your rice noodle directions - some may need to soak before placing in soup. I love the noodles from Trader Joe's. You can find them in the refrigerator section by the tofu. No soaking needed, just pop them in! 
2. Prepare all veggies & tofu 
3. In large saucepan/pot, heat oil over medium heat. Add onion until clear, do not burn or caramelize. Add ginger and garlic, saute for about 2 minutes, do not burn. 
4. Add stock, soy sauce, Siracha, rice vinegar & bring to a boil. 
5. Add tofu & all veggies & noodles; simmer, uncovered for about ten minutes or so. 
6. TASTE YOUR SOUP BEFORE SERVING - add salt, pepper, more soy sauce, rice vinegar, Siracha, whatever your tastebuds like. 
7. Add green onions
8. SERVE! 

(finished product simmering...wish you could smell it)

Scrumptious one-pot meal that will surely satisfy all in the family! Let me know how it goes for you!!

Quinoa Stuffed Italian Peppers

I love red peppers & fortunately they are so good for you! They are rich in vitamins (A, C, and K) which help prevent cell damage, cancer, diseases related to aging and they support immune function. They are also known to reduce inflammation found in arthritis and asthma and promotes proper blood clotting, and strengthens bones! I could go on & on. AND they taste great! They are crunchy, full of flavor and can brighten up any dish. Best part about them, they are low calorie! About a 1/2 cup of bell pepper (sliced) is only 12 calories.

One of my favorite things to do with a red pepper is stuff it. I have tried many different variations of the stuffed pepper but this recipe is my all time favorite. And don't worry -- I'll share the rest in time. --This is also a recipe I put under the "whatever's in your fridge" category since you can throw in pretty much any veggie you have. 

Quinoa Stuffed Italian Peppers:

•  No-Stick cooking spray
• 4 medium-sized green, red (or orange bell peppers)
• 2 tablespoons EVOO
• 1 medium onion, peeled and diced
• 2 tablespoons minced garlic
• 1 cup cooked quinoa
• 3/4 cup marinara sauce
• 1 cup shredded cheddar cheese, divided
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Veggies:
• 1 cup diced tomatoes (2-4 tomatoes)
• 1 diced zucchini
• 3 stalks diced celery
• 1/2 diced carrots
• Optional:
• 1/4 - 1/2 cup spicy pepper (jalapeno, Anaheim, habenero)
• Any other veggies you have in your fridge!

1. HEAT oven to 375ºF. Lightly coat a 13 x 9 x 2-inch baking pan with no-stick cooking spray
2. Cut tops off peppers. Remove and discard seeds and ribs. Place peppers in prepared pan.
3. HEAT oil in medium skillet over medium-high heat. Add onion and garlic, sauteing 3 minutes or until onions are translucent. Add quinoa and cook as instructed by package.
4. Combine quinoa mixture with spaghetti sauce, 1/2 cup cheese, salt and pepper and the diced veggies.
5. Divide mixture evenly into prepared peppers. Cover with aluminum foil.
6. BAKE 40 to 50 minutes or until peppers are tender when pierced with tip of paring knife and filling is heated through.
7. Remove from oven (do not discard foil). Top each pepper with 2 tablespoons of remaining cheese; replace foil and let stand just until cheese is melted.
8. Serve & Enjoy!