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Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Get Dressed Sesame Sensation Roasted Eggplant Noodles

April 10, 2017 by Mary 13 Comments

Get Dressed Sesame Sensation Salad Dressing.Don’t you wish you had a go-to recipe for a cool meal you could make ahead and serve either hot or cold to your guests? Well, let me tell you about my Get Dressed Sesame Sensation Roasted Eggplant Noodles recipe with the wonderful Get Dressed Sesame Sensation Dressing & Marinade. This dressing & marinade is so rich and flavorful, it is so much more than a salad dressing! I was able to make this amazing main course dish in practically no time, because “dresser”/owner/creator Vanessa Miller has done all the work for you. Full of garlic, sesame and red chili spice, this is a dream to work with and makes a delicious spicy vegan meal!

Vanessa was a NYC school teacher who loved to entertain large groups of friends and family in her Manhattan apartment, much like her Tunisian mother did when she was growing up here. At those gatherings, Vanessa would fill a buffet table with tons of food and many different salad dressings. Her friends raved and encouraged her to go public with them. So she quit her teaching job, pooled all her resources and started Get Dressed Salads!! Now, she has five flavors and is working on expanding her distribution.

Her husband, a commercial real estate broker, happened to bring one of his clients to our space, as we were moving out of our offices and noticed our boxes – and that’s how we met! He’s a sweetheart, always on the lookout for placement of his wife’s products.

Get Dressed Sesame Sensation Roasted Eggplant Noodles - cut eggplant that is super fresh and white.This recipe of Get Dressed Sesame Sensation Roasted Eggplant Noodles is just perfect for a complete meatless meal. Buy smaller eggplants that are super fresh and firm and chop into the 1/2” cubes and roast for only the 15 minutes as you don’t want them to be mushy. I only added the red pepper to roast for 5 minutes because I wanted that to be a bit crisp. You could also add matchsticks of seedless cucumbers as a topping if you’d like, along with the chopped peanuts, scallions and cilantro.

I served this warm when I first made it, but eating the leftovers cold is just as yummy, maybe even better, so you could make this a day ahead and relax the day you’re serving.

Make this soon, with LOVE! It’s so easy!

GET DRESSED SESAME SENSATION ROASTED EGGPLANT NOODLES – serves 6

1 lb. eggplant – 2 small ones are better than 1 large, chopped into 1/2” cubes
1 red pepper, cut into ½” squares
1 cup of Get Dressed Sesame Sensation, divided
1 Tbs. low sodium soy sauce
1 Tbs. rice wine vinegar
1 Tbs. balsamic vinegar
3 scallions, thinly sliced
½ cup roasted peanuts, chopped
¼ cup roughly chopped cilantro
1 lime, cut into wedges
1 lb. spaghettini
Coarse sea salt

Preheat oven to 375 degrees.

Put a large pot of water on to boil for the pasta.

Get Dressed Sesame Sensation Roasted Eggplant Noodles - garnishes.Cut the eggplant into ½” cubes and toss with ½ cup of Get Dressed Sesame Sensation salad dressing in a bowl. Let marinate at room temperature for 20 – 30 minutes while you prepare the red pepper squares, shell and chop the peanuts, wash and chop the cilantro and slice the scallions.

Get Dressed Sesame Sensation Roasted Eggplant Noodles recipe with roasted eggplant and red pepper on a baking sheet.Turn the marinated eggplant out onto a parchment covered rimmed baking sheet and roast in the oven for 10 minutes. At the 10-minute mark, add the red pepper squares to the eggplant, tossing to mix and coat with the dressing and then roast both for 5 more minutes. The eggplant should be crisp tender and the red pepper should be slightly crisp.

While the vegetables are still roasting, salt the boiling pasta water, generously with coarse sea salt to taste like the ocean. Cook the pasta. Start testing at 2 minutes less than the least amount of time stated on the package.

Meanwhile, pour the remaining ½ cup of dressing in a wide pasta bowl. Add in the soy sauce and two vinegars and whisk together.

Drain the cooked al dente pasta and add to the sauce in the bowl along with the roasted eggplant and red pepper, scraping all the juices off of the parchment, tossing with tongs to coat thoroughly.

Get Dressed Sesame Sensation Roasted Eggplant Noodles - finished dish in a white soup bowl.Serve in wide soup bowls, topped with the chopped scallions, peanuts and cilantro, with a squeeze of fresh lime over all. The lime is so great! Just the right spark of acid.

Enjoy!!

 

Filed Under: Dinner, Vegetables Tagged With: cold noodles, cold spicy peanut noodles, easy dinners, Get Dressed, Get Dressed Sesame Sensation, marinades, quick dinners, salad dressings, vegan, vegetarian

Quick Fish Stew

November 13, 2016 by Mary 15 Comments

Quick fish stew in a white bowl.
With the election finally behind us, I can only think to provide more comforting recipes for you. There is much that divides us as a nation and clear communication is key. It is always the key. I say we all need to gather around the table and listen to one another while breaking bread. We all need to eat. This is a fact. Sharing a meal around the table is a great place to connect. This comforting, Quick Fish Stew is easy enough to make on a weeknight and can be just the thing you need right now.

I also have an idea to solve the terrorist problem. They hate us so much and want to kill us all, so I keep thinking, how can we change that around? My solution is to air-drop food laced with marijuana. They will eat it and just be happy! Having the energy to fight will just be the furthest thing from their mind. What do you think?

Back to the Quick Fish Stew recipe, the beautiful colors and crisp tender vegetables will delight you. The broth will soothe. I love fish simply oven roasted with just some good olive oil, French grey salt and fresh ground pepper, but that can get boring, particularly with flounder. So this Quick Fish Stew recipe is a great way to change it up.

I already had leftover roasted potatoes in the fridge, but you can use any vegetables or starches you have, even pasta or rice would be good.

To flavor the fish and the stew, I used this June Bug Rub spice mix I had on hand, which is a little sweet and a little spicy, but you could use anything you’d like – thyme, cumin, Chinese five spice or za’atar would be great as well, depending on how you’re feeling. Imagine what you want to taste and make it happen. Get creative and have fun!

To finish the stew, I threw in thinly sliced radishes, along with their chopped green tops, which added a nice little spicy interest. The fennel fronds are also a nice touch.

Here’s what I did. If you make this, please share with us your version!

QUICK FISH STEW – serves 4 – 5

8 cups of chicken or vegetable stock – boxed low sodium or homemade
1 stem of rosemary, finely chopped
1 small eggplant, cut in chunks 1/3” thick
2 Tbs. olive oil, plus more for drizzling
2 flounder fillets – about 1 lb.
June Bug Rub or other herbs and spices
½ of a red pepper, cut in ½” chunks
1 stalk of celery, cut in ½” pieces
2 cups roasted potatoes – or roast fresh at 425 degrees with 1 Tbs. olive oil for 30 minutes
2 cups tiny broccoli flowerets
3 breakfast or regular radishes, sliced thin with a hand mandoline
1 bunch of radish greens, washed in a bath of water, air dried and chopped
1/3 cup fennel fronds
Maldon salt flakes

Roasted eggplant on a parchment paper lined baking sheet.
Preheat oven to 425 degrees. On a parchment paper lined rimmed baking pan, toss the eggplant chunks with 2 Tbs. olive oil, salt and pepper. Roast in oven on top shelf for 20 minutes.

Meanwhile, pour broth into a stock pot and warm on medium-high heat. Add the rosemary and potatoes.

Raw colorful vegetables on a wooden cutting board with a knife.
Prepare the other vegetables.

Seasoned fillets of flounder cut into squares on a cutting board.
Wash and pat dry the fish and season one side with the June Bug Rub or other herbs and spices. Cut the fish into 1” squares as shown.

Quick fish stew in a pot.Add the broccoli flowerets, red pepper and celery to the broth, which should be simmering by now. Simmer for 4 minutes. Then add the roasted eggplant and the fish, simmer for 2 – 4 minutes more, until the fish is white and done.

Toss in the radishes, radish greens and fennel fronds, stirring just to combine. Immediately ladle the stew into bowls as you just want the greens to wilt. Drizzle with a little olive oil and sprinkle crushed Maldon salt on top and serve with LOVE. Enjoy!

Filed Under: Dinner Tagged With: flounder, flounder in stew, quick dinners, quick fish stew

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Mary Frances

Mary Frances

Spread love through cooking.

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