Author: Merigold

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Veggie

Girl Dinner

one and a half slices zucchini parmesan girl dinner pasta delicious
one and a half slices local simple recipes food

Girl Dinner

trust me you want it

I’m entering my level up era and I’ve been eating a lot of girl dinner. Yes, I know, girl dinner is french fries and a pornstar martini. But this girl dinner is a fraction of the cost and it takes like 15 minutes to make. At home. So you can continue doing #levelup things (or play videogames, either). 

also, have you tried the primavera version?

what you need

2 cloves fresh garlic, thinly sliced or minced

2 tablespoons fresh lemon zest

(optional) 1 tablespoon lemon juice

1/2 zucchini, cute into small slices

1 small handful of angel hair pasta

2 tablespoons butter

3/4 cup good parmesan cheese

salt & pepper to taste

how to make it

Set a pot of salted water to boil. Add your pasta and boil until cooked through.

In a pan, sauté garlic and zucchini until al dente in the first tablespoon of butter. Remove from heat until the pasta is ready. Add the remaining tablespoon of butter, all the lemon, and a bit of black pepper. 

Return to heat and add the pasta using tongs, allowing several tablespoons of the pasta water to spill into the pan (no need to drain). Toss the mixture once or twice.

After about a minute of sizzle and simmer, add the cheese and some salt and give the pasta another couple of tosses. Plate immediately and top with a bit more parmesan cheese, salt, and pepper. 

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Categories
Sweet

Banana Bread

one and a half slices banana bread recipe mom
one and a half slices recipes local delicious food

Mom's Banana Bread

This delicious and simple banana bread is the timeless treat you want with your morning coffee, your afternoon tea, or just after dinner. It has a rightful place on my food blog because my mother made this recipe nearly every other Sunday growing up. There would always be a fresh loaf of banana bread in the house – her version has the golden raisins which is how I make it to this day. And it even freezes well! That’s right, throw a fresh (cooled) loaf in some plastic wrap and put it in the freezer to enjoy a few weeks later. That is, assuming there is any left. 😉

what you need

1 stick (1/2 cup) butter

3/4 cup sugar

1 1/2 cup flour

2 1/4 teaspoon baking soda

1 teaspoon salt

2 eggs

3-4 ripe bananas, depending on size

1 teaspoon cinnamon

1/2 teaspoon nutmeg

(optional) 3/4 tablespoon orange zest

(optional) 3/4 cup golden raisins

(optional) 3/4 cup walnuts 

(optional) 3/4 cup chocolate chips of choice

how to make it

Heat oven to 350.

Cream butter and sugar using food processor or hand mixer. Add eggs and vanilla, and beat for another 30 seconds. Add bananas, mash them up, and stir until well combined. Add cinnamon, nutmeg, and orange peel, and stir. Stir in flour and raisins/nuts/chips (if using) until just combined. 

Spoon into loaf pan, mini loaf pans, standard muffin tins, or mini muffin tins. Cooking times follow.

Standard loaf: 35-40 minutes (makes 1)

Mini loaves: 35-40 minutes (makes 4)

Standard muffins: 35-40 minutes (makes 12)

Mini muffins: 20-25 minutes (makes ~30)

Enjoy with tea or coffee!

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Sweet

Key Lime Pie

one and a half slices key lime pie florida summer recipe
one and a half slices local simple recipes food

Key Lime Pie

one and a half slices key lime pie florida summer recipe

(refresh August 2024) Let me start by saying that I don’t like key lime pie. Don’t get me wrong, I love pie… just not key lime pie. Cold, custard-y pies have never been my thing. So when a good friend of mine went on a key lime pie baking binge one summer, I wasn’t thrilled. This pie changed my mind. It is as light and airy as crisp, springtime air, with a tangy, vibrant flavor reminiscent of the place where Key Limes originate – The Florida Keys. It also isn’t sickeningly sweet like so many restaurant-grade key lime pies. The luxuriously silky whipped cream topping allows you to control a bit of the sweetness as well. In short, this pie is spring and summer, Florida, and sunshine in dessert form, and it has been made, at this point, over a dozen times. And, yes, you can make it with your run-of-the-mill Persian limes if you can’t find Key Limes.

what you need

Crust

1 1/2 cups finely ground Graham crackers

2 tablespoons sugar

7 tablespoons butter, melted

salt

Filling

1 1/2 tablespoons lime zest

3 large egg yolks

14 oz sweetened condensed milk

2/3 cup fresh lime juice (from ~10-12 Key Limes or 3-5 Persian limes)

3/4 cup heavy whipping cream

1 tablespoon sugar

how to make it

Make crust. Heat oven to 350 degrees. Combine Grahams, sugar, and salt in bowl and mix. Mix in butter until all Grahams are thoroughly coated and press crust with fingers into the bottom of a glass or ceramic pie dish. I like to add a dash of cinnamon to my crusts. Bake crust for ~10 minutes until the Grahams begin to darken in color.

Make filling. Beat zest and egg yolks together until the yolks begin to thicken, ~5-7 minutes. Add condensed milk and continue to beat until thick, ~3 minutes. Stir in lime juice until completely combined. Pour mixture into pre-baked pie crust and bake for another ~10 minutes, or until filling is set. Place pie in fridge to cool completely before topping, ~1-2 hours. 

Make topping. Whip cream with desired amount of sugar. Pile and spread cream on top of pie. It is not necessary to spread cream all the way to the edges; just do what you feel. Chill pie an additional 2-3 hours to ensure it is completely cool before slicing. Top with Graham cracker crumb sprinkles, lime zest curls, and/or lime wedges. 

#saltlife

I am from Melbourne Beach, Florida. From a long, skinny barrier island that runs some 100 miles down the East Coast of the state, beginning at Cape Canaveral and the home of NASA and ending level with Lake Okeechobee. Only accessible via bridge (albeit short ones), Melbourne Beach is a magical place in Florida insofar as it is one of the last places in Florida to have escaped abrasively flamboyant tourism. Disney World does not reach there, and it is still entirely possible to find a beach without another person on it and kayak a river in the company of manatees and dolphins. One of the best things about Melbourne Beach (aside from perennial sunshine) is the width of the island itself, at times no more than 1/4 mile wide, meaning you can get from a brackish fishing oasis to the Atlantic Ocean in 5 minutes on foot. Floridians can be a little cultish when it comes to Florida identity. When you live in a place where more than 85% of the population are tourists, it really means something to be a Local.

So let’s talk about some Melbourne Beach gemstones. 

Longdoggers. Longdoggers is the quintessential Melbourne establishment. The original sits right on A1A beachside, but with 6 different locations, you’re never far from killer waffle fries and house-brewed Hatteras Red beer (brewed just across the bridge at Intracoastal Brewing). Longdoggers sells a variety of LOCAL t-shirts and actually lives into that brand, sponsoring many of the local surf competitions and recreational sports teams. It also sponsors local beach cleanups and has a strong commitment to reducing the environmental impact of its establishment. As they say, “we live here.”

Sunrises. Obviously, on this side of FL, the sunrises are better than the sunsets. I’ll keep it simple. Don’t miss them. Head to the beach, consider a sunrise beach run, then over to The Blueberry Muffin for… a blueberry muffin.

German Food. Oddly enough, some of the best German food I have had outside of Germany is served in a house on the riverfront in south Melbourne Beach. Cafe Coconut Cove is local, secluded, authentic, and pretty romantic. 

South Beaches. I’ve noticed that the Satellite Beach and Indialantic beaches have become more and more crowded in recent years, with expanded parking and lower speed limits on A1A due to crowds. For a more secluded beach experience, head south. Beaches such as Ponce de Leon beach will have a fraction of the folks.

Kayaking. There are about 100 places to kayak and paddleboard in Melbourne, but, again, for a more authentic and remote experience, consider heading south. To rent a kayak and head out among the dolphins, you’re looking for Honest John’s Fish Camp. 

Fresh Fish. The freshest fish in Melbourne is obviously caught yourself, but if a fishing charter isn’t on the agenda, there are several places to get fresh catch. (If a fishing charter is on your list, Captain Nathaniel Lemmon’s river fishing charters are solid). Clayton’s in Rockledge or The Green Turtle  on Eau Gallie both have fresh selections.

Causeway Runs. There are three main causeways leading to the Melbourne Beach: 192, Eau Gallie, and Pineda. 192 will provide the easiest run as it is the shortest of all three bridges. Pineda would be the best run as it is the tallest and crosses two rivers: both the Indian River and the Banana River. But there is no sidewalk. Epic fail Melbourne, FL city planners. Eau Gallie causeway is your ticket. At medium height and with ample sidewalk, it provides wonderful views running from mainland to beachside, then on down Riverside Drive. 

Rocket Launches. Melbourne is a unique place to watch a rocket launch. If you’re up near Pineda on the beachside or at one of the Patrick Air Force Base beaches, the sonic boom will ripple the water around your waist. SpaceX is sending something up once every couple of weeks these days and also continuing to practice its re-entry and water landings, which can be fun to watch. 

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Sweet

French Toast

one and a half slices maple brunch recipe measurelesslivemore
one and a half slices local simple recipes food

X French Toast

one and a half slices maple brunch recipe measurelesslivemore

Good french toast… like really good french toast… is about 25% quality of your bread (brioche, please, mmm) and 75% technique. The technique isn’t difficult but it is a bit time consuming. And it is best executed alongside bacon (let’s be honest, what isn’t at its best with bacon?).  This french toast came to me by way of a circuitous route, but it is here to stay (story below). It is thick-cut, only mildly sweet, and pairs well with deep maple and salty bacon. 

what you need

1 loaf challah bread (or bread of choice, but I strongly recommend challah)

5 eggs

1 1/2 cups whole milk 

2 teaspoons vanilla extract

1 tablespoon ground cinnamon

2 tablespoons raw granulated sugar

the zest of 1 lemon

2 teaspoons freshly grated nutmeg 

1 package bacon (if desired) OR 3 tablespoons salted butter

**cooking note: while this recipe calls for bacon and brioche, I recently made this more quickly with some leftover sliced baguette from a party. The lemon and nutmeg really elevate the flavor even if you don’t go all in on the bacon-and-brioche method. The result is in the title image.

how to make it

About half an hour before you’re ready to cook, beat eggs, milk, cinnamon, sugar, and vanilla together. Slice the middle of the challah loaf into four thick pieces (about 1 inch wide). Arrange the slices in a deep dish pan and pour the egg mixture over the slices, careful to coat each. Let stand for 15 minutes. Flip each slice and let stand for another 15 minutes. In this interim time, cook up your bacon in a large pan stovetop and set aside.

Pour bacon grease into a cup for disposal but leave the grease residue in the bottom of the pan (if not using bacon, melt the salted butter in the pan over low/medium heat). Sprinkle half the lemon zest and nutmeg into the butter as it melts. Place all four slices of bread in the pan once completely heated and do not move them (you are looking to get a solid sear/char on the bread as you would a piece of meat). Sprinkle remaining lemon zest and nutmeg over top. Cook on lowest possible heat setting for 12 minutes. Your goal here is SLOW and LOW. Low heat; slow cook time.

If the pan looks a bit dry, add a small pat of butter to the center before flipping the slices. Flip each slice and, again, do not move the slices around. Cook on the second side for 12 minutes. At this time, flip each slice and press down on each slice firmly. Cook for an additional 5-8  minutes, until both sides are brown.

Serve with warm maple syrup, a dollop of plain (unsweetened) Greek yogurt, and the side of bacon. 

Backstory

We’ve all got one (or several). Well, most of us do. An ex. My exes have left breadcrumbs along the trail of my life – songs that represented our partnership, local hangouts to which I was hesitant to return after our parting, favorite t-shirts I no longer wanted to wear. But none so powerful, so moving, so unforgettable as this. french. toast.

So, (as all good stories are wont to begin), there was this guy… 

He was a great guy, a smart guy, a guy who was additive in many ways to my already busy and complicated life. He did many things that were helpful like hang pictures straight (for the chick with ZERO spatial reasoning) and advise on car specifications and scotch selection. He did many things that were sweet, like clean my house and make me jewelry. But at the end of one particularly cold February day, we left our sushi nights behind and went our separate ways – such is life – both all the more wiser. When someone exits your life, by choice or by instruction, a hole remains that is difficult to fill until a new routine is formed – new music played in the car, new Tuesday night haunts, and, in this case, new mid-morning brunches. Because this man made me french toast. all. the. time. He made homemade, from scratch, brioche french toast with bacon, and cleaned my kitchen when he was finished. 

After we parted ways, I found myself craving the ex-boyfriend french toast. The puffiest, crispiest, briochiest french toast drowned in legitimate maple syrup, the batter for which was not imposingly sweet, that kept me full for 8 hours given the equal balance of carbohydrates and protein (5 eggs, milk, yogurt, and bacon all to balance out that bread/syrup combo). So, naturally, I started ordering from the local diners. “One order of french toast, please. Hold the syrup (I’ll use my own).” Nothing compared. So I started trying to make the french toast myself, re-creating the method I had watched him execute in my kitchen over the course of months. The result was disastrous. Soggy french toast. Burnt french toast (but somehow still soggy). Overly sweet french toast. Bland french toast. 

It took months of practice – of perfecting, re-creating, re-perfecting, and experimentation to nail it. It has two secrets: 1) low and slow, and 2) cook it in bacon grease. And now, I proudly present to the world, my mastered, ‘moved-on,’ ex-boyfriend French Toast. I hope it brings you all the Sunday morning joy without the heartache of a broken relationship. Next up, queue the Jack Johnson for high school Banana Chocolate Chip Pancakes… 

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Cocktail

Summer in Madrid

one and a half slices oneandahalfslices cocktail recipe Instagram inspiration summer
one and a half slices local simple recipes food

Summer in Madrid

Loosely based somewhere afloat in the Atlantic between a French 75 and an Aperol Spritz, I bring you Deep Summer. (And yes, our Ginger really did spend a summer in Madrid…)

☀️

what you need

1oz strawberry simple syrup

1/2oz fresh lime juice

(optional) 1oz floral gin (I like The Botanist)

3-4oz prosecco

For strawberry simple syrup: 1 pint of strawberries and equal parts sugar to your water (so, 2 cups of water and 2 cups of sugar). 

how to make it

Combine strawberry simple, lime juice, and gin (if using) in a cocktail shaker with ample ice. SHAKE SHAKE SHAKE. Pour into a tall-stemmed champagne glass (the only kind) and top with prosecco. 

To make strawberry simple syrup: combine 1 pint of fresh strawberries (halved with tops removed) with equal parts water and sugar. Boil on medium heat for 15-20 minutes, remove from heat, allow to cool, and strain into a mason jar. Will keep in the fridge for several weeks. 

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Cocktail

Tequila Wiretap

one and a half slices tequila craft cocktail recipe locally sourced ingredients virginia
one and a half slices local simple recipes food

Tequila Wiretap

aka The Infante
one and a half slices tequila craft cocktail recipe locally sourced ingredients

Something really crazy is happening… we are drinking tequila 💀 This cocktail is super unique. You want a clean, white tequila. It’s giving coconut and summer, but there is neither coconut nor summer in the cocktail. It is creamy without having any cream. You’d think the nutmeg would signal Christmas but it doesn’t (but it could…). This is one of the most enigmatic cocktails I have ever tasted. And it belongs… everywhere. 

what you need

for The Tequila Wiretap

*tasting notes of summer and getting into trouble in foreign countries

2oz white tequila (I used Casamigos)

1oz fresh lime juice

1oz orgeat syrup

1/2oz fresh blood orange juice

for the traditional Infante

*tasting notes of creamy July heat, a little bit like coconut even though there is none, and some say it tastes like soap (the same people who dislike cilantro…)

2oz white tequila (I used Casamigos)

1oz fresh lime juice

1oz orgeat syrup

1tsp rose water

how to make it

Add all ingredients to a cocktail shaker with ample ice. SHAKE SHAKE SHAKE. Pour into a little coup glass and top with some fresh grated nutmeg.

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Omni

Chicken Korma

one and a half slices healthy local recipe chicken korma curry indian food
one and a half slices local simple recipes food

Chicken Korma (updated!)

(this recipe has recently been updated | updates in bold) If you’ve been following this blog for a minute, it’s no secret that I love curries of all kinds (tagine, dahl, Thai noodle… to name a few). This one is more traditional. A Korma is a traditionally Moghul dish, which has origins in Northern India on into AFPAK. It has a base of coconut, roasted nuts, and raisins or honey, blended into a thick paste which serves as the base for a species of spiced gravy. Served over rice, with naan, or with a side of lemon arugula, it is hearty and filling and brimming with spice. 

what you need

1 large chicken breast cut into chunks, marinated as you desire (e.g., lemon juice, olive oil, paprika, cayenne, thyme)

(optional) 1 can of drained chickpeas, or 1 cup of cut cauliflower, or 1-2 cups of other vegetables 

1 tablespoon Ghee or sunflower oil

1/2 unsweetened coconut flakes

1/4 cup roasted nuts of choice (cashews or almonds work very well) (pro tip: toast the nuts first!)

1/4 cup golden raisins

Juice from one lemon

2 onions, sliced thinly or diced

1 small, hot chili pepper, minced with all its seeds

1 large knob of fresh ginger, minced or grated

1 knob fresh turmeric, minced or grated

2 large garlic cloves, minced or grated

3 tablespoons tomato paste

1 cup water

1 16oz can coconut milk

//spices

2 tablespoons turmeric powder

1 tablespoon red pepper flakes (to taste)

Salt (to taste)

1 teaspoon ground cloves

2 teaspoons ground cardamom

1 teaspoon ground cinnamon

2 teaspoons fennel

1 teaspoon mace

(optional) 1 tablespoon poppy seeds

1 tablespoon coriander powder

2 teaspoons cumin  

//

Fresh cilantro (for topping)

Na’an, basmati rice, or simple arugula salad for serving

how to make it

First, you’re going to make the paste, which is going to serve as the base for the korma. Place the coconut, roasted nuts, poppy seeds, and golden raisins in a small grinder along with all the spices (except the fresh turmeric, ginger, and cilantro leaves). Add 3 tablespoons of water and grind until meal-y and well-combined (adding water as necessary). 

Korma Base
Korma Paste

Next, you will make the curry. In a large pan, heat the ghee over medium heat. Sauté the onions until fragrant (~4 minutes). Then add in the chopped chili pepper, fresh ginger, fresh turmeric, and fresh garlic. Cook for one minute more. Add the paste and continue to cook until the oils begin to separate over the top of the paste (~3-5 minutes). Add the tomato paste and stir. 

Onion, Ginger, Garlic
+ Chili
+ Korma Paste
+ Tomato

Add the cup of water and the chicken chunks, stirring to combine. At this point, add in salt and a hefty amount of black pepper. Bring mixture to a low/medium simmer for ~15-20 minutes until chicken is cooked through. Stir in the lemon juice and test korma for salt, adding more if required. Add the coconut milk, stir well, and bring to a rolling boil (I usually use slightly less than 1 full can of coconut milk). Hold the boil for 5 minutes, then remove from heat. Top with fresh cilantro leaves. 

//interlude. Did you know that CILANTRO and CORIANDER are the same plant??? In the U.S., “coriander” is the name for the dried, ground seeds, which you see in the ingredients list above. “Cilantro” is the name for the fresh, green leaves. In other parts of the world, both parts are referred to as “coriander.”//

+ Water, Chicken
+ Coconut Milk

Serve the korma on its own with a side of toasted na’an (see note below) or spooned over basmati rice. I also like it with a side of arugula tossed in salt and lemon juice, which adds a super fresh component to this otherwise dense, sweet dish. 

Stonefire Roasted Garlic na’an is great with this (or just the plain or whole wheat versions). Cut into quarters, drizzle with olive oil, and sprinkle with sea salt and cracked black pepper. Broil in the oven on high until brown and crisp, being careful not to let it burn in the broiler. Simple as that. 

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Omni

Roasted Orange Chicken

oneandahalfslices recipe recipes food blog healthy chicken orange
one and a half slices local simple recipes food

Orange Roasted Chicken

aka Citrus Bird

Spring is here! Friends are visiting! Students are graduating! It’s a warm, exciting time which calls for something warm and exciting to put on the table. If you can be bothered to plate it, this is a glorious dish to set in the middle of a full table. It really elevates the concept of a baked chicken. From onions to shallots; from celery to fennel! #levelup  

what you need

for the rub

1 tablespoon ground fennel pods

1 tablespoon ground coriander

1 tablespoon salt

5-6 tablespoons fresh orange zest (~ 2 oranges worth)

1/4 cup sugar 

2 tablespoons ground tarragon

1/4 cup olive oil

2 tablespoons honey

1 tablespoon Dijon mustard

for the dish

1, 4-4.5 pound chicken, spatchcocked 

2 oranges, sliced evenly to 1/2 inch rounds

2 fennel bulbs, tops cut off, sliced evenly to 1/2 inch slices

*save the green fennel tops

2 shallots, skinned, sliced evenly to 1/4 inch slices

3/4 cup fresh squeezed orange juice

1/4 cup olive oil

salt, black pepper, and dried thyme for seasoning 

how to make it

preheat your oven to 425 and settle on some sort of high-sided casserole dish

in a small bowl, use your fingers to mix the orange zest with the sugar until it turns bright yellow. add ground fennel, coriander, tarragon, and salt, and mix until combined. then add the olive oil, honey, and Dijon mustard, mixing until a cohesive paste forms.

wash, dry, and spatchcock your chicken. (this involves cutting out the neck and spine with thick kitchen shears, then smashing the bird breast-side up until it lays flat)

massage the rub into the entire chicken, allocating some to the inside of the bird but reserving most for the skin. let it rest for a bit (it’s been through a lot)

now prepare your casserole dish. layer the orange slices on the bottom of the dish (picture below). then add the sliced fennel bulbs and shallots to the top. sprinkle lightly with salt, black pepper, and dried thyme, and then pour the orange juice over top. situate the spatchcocked bird atop the layer of oranges and veg, and cover with foil.

place in preheated oven for approximately 40 minutes, then uncover and cook for another 15-20, checking for an internal temperature of 165 at the deepest part of the breast. note: this bird browns and crisps quickly. you are welcome to baste it after the initial 40 minutes with the juices but be mindful of how brown it will get once uncovered. i like crispy skin and darker birds, but if this is not your preference, you may wish to adjust covered vs uncovered time in the oven. 

to plate, using a butcher knife, cut off the thigh/leg pieces and the wing pieces, and situate on a serving platter. slice the breasts into clean slices of meat and add to the platter. then arrange the fennel slices and the orange slices, twisting the orange slices slightly to create florets, around the meat. garnish with the green tops of the fennel fronds or with fresh dill. top with some of the pan juices. serve on a bed of white, brown, or wild rice, or with a green side salad. 
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Categories
Sweet

Pink Cake

one and a half slices pink cake stardew valley videogame recipes media
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Pink Strawberry Cake

one and a half slices pink cake stardew valley videogame recipes media

Disclaimer: this is not my recipe. (but those are my pictures … I made the cake). This recipe is from the forthcoming Stardew Valley Cookbook (May 2024). 

More information:

What is Stardew Valley? Stardew Valley is a farming simulator videogame made by Eric Barone (solo dev) in the spirit of the Harvest Moon series and released in 2016. Since, Barone has released numerous content updates to the community completely free of charge, the latest being the 1.6 update which launched last month. (that’s a big deal in the videogame industry where every substantive addition to a game comes with a $5-$35 price tag).  

Why does a videogame have a cookbook? Because Stardew Valley is about community and it is, first and foremost, a simulation (which I have written about before). That means it is a game that includes aspects of real life, like Roblox or The Sims franchise. One of those aspects is cooking. Now you know how we got here. 

What is the significance of the Pink Cake? Nothing in particular except that it is Haley’s favorite in-game and it is the authoritative birthday cake for the storyline. Also, the game is all about farming and animals so, naturally, the recipe calls for duck eggs 🦆

What about the other recipes? Well, obviously, the cookbook isn’t released yet, but I am interested in what other recipes will be included. This is mostly because the recipes in-game are distinctly Japanese and rather odd… Spicy Eel (which increases your luck at fishing), Lucky Lunch (which increases your luck at everything), Strange Bun, Parsnip Soup, Seafoam Pudding…. you get the picture. Man, I cannot wait to see these recipes. 

The cookbook is a product of collaboration between Eric Barone himself and Ryan Novak, Barone’s friend who authored the first Stardew Valley online guide. Will I post all the recipes? No. Was I dying to post this one because they gave it to me as a thank you for my pre-order? Absolutely. And I totally used the Easter holiday as an excuse to make it. 

Cooking notes: It came out well. Moist, a little heavy, and I definitely should have used all the jam (I only used half thinking it might spill out of the sides. It didn’t.). Highly recommend if you need a quintessential, do-not-argue-with-me birthday cake… especially for a festive holiday, a young girl child, or a fellow gamer like myself. Happy baking!

🐔💕🍰

excerpt from the official cookbook below

oneandahalfslices stardew valley gamer recipe
oneandahalfslices stardew valley gamer recipe
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Red Thai Curry

one and a half slices red thai curry soup simple recipe spicy
one and a half slices local simple recipes food

Immunity Spiced Red Thai Curry

one and a half slices red thai curry soup simple recipe spicy

Guys, if there is a punch to be packed, this soup is packing it. This has everything you need to fight wintertime illness and boost your immune system, plus so much spice it’ll make you sweat, cry, and generally celebrate being alive. This is the stuff of morning face ice plunges, heavy weight workouts, and apple cider vinegar shots. But way more delicious. The best part is that it comes together in one pot on any weeknight. Yep, this weeknight meal is here to stay, and it is absolutely perfect to fight that February chill. This is your new chicken noodle soup.

🌶️🌶️🌶️

what you need

1 red bell pepper, cut into small slices

1 small yellow onion, cut into small slices 

1 pound fresh chicken breast, cut into medium-sized chunks

2 tablespoons fresh turmeric root, grated

2 tablespoons fresh ginger root, grated

4 cloves garlic, grated or thinly sliced

3 tablespoons red curry paste (choose a spicy one!)

1 teaspoon fish sauce

1 tablespoon black pepper

the juice from half a fresh lime

5 cups chicken broth (or 4 cups chicken + 1 cup water)

Almost 1 whole can coconut milk (I like the SIMPLE kind without guar gum or other stabilizers)

1 small package (2 servings) rice vermicelli noodles

1 handful fresh Thai basil and/or cilantro

salt to taste

how to make it

Method: stovetop

Utensil: Dutch oven or large cooking pot

Season chicken with salt and pepper, and brown the chicken chunks in the cooking pot over medium heat until golden. Remove from pot and set the chicken aside. 

Throw in some olive oil, coconut oil, or ghee to the bottom of the pan, and add the onion and bell pepper, stirring until they begin to soften, ~2 minutes. Throw in the ginger, turmeric, black pepper, and  curry paste, stirring continually for an additional 1 minute. Before anything burns, deglaze the pot with the chicken stock and add the chicken back in.

Bring mixture to a rolling boil. Add in the coconut milk, fish sauce, and lime juice, and continue to boil softly (may want to reduce the heat a bit, but keep it bubbling). 

After 10 minutes at a soft boil, add the rice vermicelli, pulling it apart in the pot using a fork or chopsticks. Depending on the brand you select, it should take around 5 minutes to soften and cook through. Check for taste and add salt if needed. When it is ready, use tongs to divide the vermicelli between two bowls. Ladle the soup on top of the noodles. 

Top copiously with the Thai basil and/or cilantro, and a squeeze more lime if you prefer.  
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