Categories
Omni

Chicken Tenders with Hot Honey

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Hot Honey Chicken Tenders

one and a half slices hot honey nashville chicken tenders recipe local chicken

Announcement: I love fried chicken. Full stop. I also love cheeseburgers. 

🍗🍯🐔

Fried chicken and cheeseburgers, despite my devotion to them as cultural staples, are not things I eat frequently. Why? The quality and provenance of the meat. It is difficult to find local fried chicken in a restaurant or a cheeseburger made from ground beef you can trust (yes, Copperwood Tavern, I know your burger patties are sourced from local wagyu beef Ovoka Farms and I thank you for that).

Now you guys already know my opinion on cheeseburgers. But the fried chicken I have yet to address. I will do so now. And before you ask, yes, I bake my fried chicken. It’s a bit healthier but, more importantly, makes less of a mess in my kitchen. The only time I ever actually fry chicken is for my epic Katsu Ramen. Believe me when I tell you, though, that this will scratch the fried chicken itch. The almighty secret: breakfast cereal. And, of course, local honey. 

Also, we are going to do a quick Protein Trio thing here with three distinct, unique proteins.

Consider this Protein #1: Baked Fried Chicken.

Proteins #2 and #3 coming soon!

what you need

1 pound fresh chicken breast, cut into strips like tenders (note: this is for 1-2 people. Double everything and use 2 pounds of chicken for a family of four). 

3 cups of corn flakes

2 eggs, beaten

2 teaspoons salt

2 teaspoons dried oregano

3 teaspoons smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1/4 cup fresh honey

1 teaspoon cayenne pepper

(optional) fresh parsley for garnish

**credit for sourcing local chicken tenders: Whiffletree Farm and their brilliant neighborhood delivery throughout Northern Virginia.

***leftovers make for a great friend chicken salad with honey mustard vinaigrette! 

how to make it

Preheat oven to 350.

Beat eggs and add 1 teaspoon of salt and 1 teaspoon of smoked paprika.

Crush cornflakes in a ziplock bag until very fine, like the consistency of Panko. Add the remaining salt, oregano, onion powder, garlic powder, and remaining smoked paprika, and mix thoroughly. 

Place parchment paper on a baking sheet. Taking the chicken tenders one at a time, dip them well in the egg mixture, then transfer them to the cornflake mixture and coat them completely. If you like a thicker crust, you can run them through a second time, but I just do mine once. 

Place on parchment and bake until crispy and golden brown, ~15 minutes, taking care not to overcook your chicken. (the internal temp of chicken should reach 165 in your thickest chicken tender). 

While the chicken bakes, place the honey and cayenne pepper over low heat on the stove. You don’t want to boil the honey – just warm it enough so it becomes more pourable. When the chicken comes out of the oven, stack it on a serving plate, drizzle with hot honey, and sprinkle with chopped parsley. Serve with large amounts of dill pickles. 

Never Enough Chicken
Categories
Sweet

Lemon Coconut Morning Pudding

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Lemon Coconut Morning Pudding

one and a half slices lemon coconut overnight oats breakfast easy

Okay, okay, this stuff may not look super appetizing, but it tastes fantastic and is packed with very healthy things that make for an awesome breakfast. You are talking something like 20-30g of protein (depending on the yogurt you use and whether you include protein powder). Not to mention the chia seeds, which are packed with fiber, protein, and healthy fats…iron, magnesium, all the healthy B vitamins… This dish is a great meal prep option for the week if you’re into that. I go in and out of Overnight Oats phases but this definitely tops the oats, IMO. This recipe makes one hearty jar. Double it or triple it and divide evenly between more jars for meal prep or other family members.  

🍋🍋🍋

what you need

2-3 tablespoons of chia seeds

1/4 cup of regular oats 

1 cup of nut milk of choice (coconut, oat, macadamia all work well)

1 tablespoon lemon juice

1 tablespoon of lemon zest

1 teaspoon vanilla

1 tablespoon maple syrup

1/2 cup plain Greek yogurt (I💖my Skyr). 

(optional) 1 scoop vanilla protein powder (so, if it’s a gym day, I’ll do this. My plant-based, easy-on-the-stomach protein powder of choice is Sprout Living and their vanilla flavor works well in this).

3 tablespoons fresh coconut flakes, toasted (flakes, not shreds!). It makes a difference. If you haven’t replaced your normal coconut with Let’s Do Organic’s Unsweetened Coconut Flakes and gotten into the habit of toasting them in the oven, this is your sign.

*Note: If you want to double up on the coconut, you can also use coconut milk from a can in place of nut milk. I am really enjoying Native Forest’s Unsweetened “Simple” Organic Coconut Milk. It has none of that guar nonsense. I am constantly on the hunt for nut milks without gums or stabilizers like Malk because, let’s be honest, I just can’t make my homemade almond milk all the time. 

how to make it

The vessel here can get interesting. You can use a mason jar (what the internet uses). You can use a drinking glass (what I use). You can use a tupperware (not recommended unless it is glass). 

Whatever you choose, place all the ingredients inside except the nut milk and, optionally, the toasted coconut flakes. Stir it up well! No need to layer. 

Once combined, pour in the nut milk and continue stirring. 

Cover and place in fridge overnight. Enjoy in the morning. If you didn’t mix in the toasted coconut, you can sprinkle that on top in the morning for a crunchy topping. 

The consistency will have thickened considerably but you want it more like a thick stew than like oatmeal, so play around with it until you get your desired consistency. The type of yogurt you use, the type of milk, and the protein powder all make a difference in the consistency. 

More Homemade Breakfasts
Categories
Cocktail

Burnt Peach Old Fashioned

cropped-Transparency-01

Burnt Peach Old Fashioned

Tired of the simple Old Fashioned, don’t have the blow torch to make a Smoked Old Fashioned, but not quite yet ready for a Bourbon and Blood? Let’s add some summer peaches… The burnt peach Old Fashioned is the perfect Summer/Fall segue. You can use your grill… or not. And it pairs perfectly with summer Mains like Summer Sausage Orzo. This is by far my favorite Old Fashioned.

what you need

1/2 oz peach simple syrup

2 oz bourbon of choice

1 orange slice

2 small chunks of cooked peach (or really ripe fresh peach)

2 dashes cardamom bitters 

2 dashes Angostura bitters

1 large ice cube

For the peach simple syrup:

1 whole peach, cut into 1″ chunks

1 cup sugar

1 cup water

how to make it

First make the peach simple syrup. Combine the water, sugar, and chunked peach in a pot with a dash of cinnamon and bring to a boil over medium heat. Reduce heat and simmer for 20-30 minutes, until the liquid reduces a bit, turns darker brown, and viscosity increases slightly. Using a slotted spoon, remove the peach chunks and set aside for use in your cocktail. Remove the syrup from heat, allow to cool, place in glass jar, and store in the fridge for up to several weeks. 

Now, make your cocktail. Combine the bitters, orange slice, peach chunks, and peach simple syrup in a cocktail mix. Muddle. Add the bourbon and crushed ice. Stir until chilled. Strain into a glass over a large ice cube. Garnish with fresh peach slices and a cocktail cherry. 

If you really want to get fancy, you have two options: 1) Smoke this thing, or 2) garnish it with grilled peaches (whoa. flavor). 

Other Interesting Cocktails
Categories
Sweet

Crisped Peaches

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Oven Crisped Peaches

Quite possibly the easiest, most summery, and healthiest dessert! If you just don’t have the energy for my easy stone fruit skillet cobbler but still need something sweet to make after a summery date night dinner such as summer sausage orzo, this is your go-to. 

what you need

2 semi-ripe peaches, halved and pitted

1/4 cup nuts of choice (I used almonds and a handful of pecans)

1/4 cup rolled oats

1/4 cup brown sugar

2-3 tablespoons butter

Sprinkles of cinnamon and nutmeg

Vanilla ice cream for serving

 

how to make it

Arrange your halved and pitted peaches in a small baking dish and pre-heat oven to 350. 

Place nuts and rolled oats in a chopper and pulse several times until chunky. Add in the remaining ingredients and pulse a few more times until the mixture is sticky and you can make it into a ball, like cookie dough. 

Place one dough ball on top of each peach half and then mash it down so it covers the entire top of the peach. 

Bake for 45 minutes, let sit for 5 minutes, top with vanilla ice cream or freshly whipped cream, and serve immediately. They can be stored in the fridge and warmed oven for breakfast or dessert the following night. 

More Summer Recipes
Categories
Omni

Summer Sausage Orzo

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Summer Sausage Orzo

Well, we’ve done it. We’ve completed another legendary summer. From Yellow 2023 to substantial Gulf Stream boating, we have arrived back in Northern Virginia sunkissed, well-fed, and ready for a Virginian Fall. But before we say goodbye to the sunny season, I’ve got a collection of recipes for you that all share the theme of Deep Summer. We will end with one or two cocktails as a perfect segue into bourbon season. Perhaps you’ve still got a couple peaches rolling around. Maybe you’ve sun dried a tomato or two. These next few recipes are for you. We’ll start with date night Orzo. Then quickly move to dessert: oven-crisped almond peaches. 

So… it’s date night (oh no… you all know how my date nights go down). We are welcoming ourselves back to Virginia and into a swanky new condo in Arlington with a kitchen worthy of the Food Network. Our first Saturday Supper is right around the corner (#iykyk… the door is open, come cook with us!) Anyway, date night. Theme: deep summer. Drinks, vibe, music (see below), and a spectacular main course – spicy, filling, with a super complementary and unique flavor set that sits comfortably on the palate. It helps to pre-chop everything but otherwise this dish comes together nicely in just one large skillet. Emphasis on ‘large’ as this uses an entire pound of Orzo. It will easily feed a family or you’ll have leftovers for a couple of days. Enjoy your last little bit of summer, and pair with some Oven Crisped Peaches for dessert or a Peach Smash cocktail.

Credits

Recipe inspo: Half Baked Harvest (man, Tieghan does some interesting recipes, especially if you’re feeling quick weeknight Asian). 

Local sausage: Longstone Farm, you have my heart, and all of my business when it comes to pork chops and loose sausage.

🌴          🌴         🌴

what you need

1 pound loose sausage of choice

1 small zucchini, finely diced

1 large shallot or half a yellow onion, finely diced

1 pound of orzo

5 cups of vegetable broth

juice from half a lemon

3 garlic cloves, minced

1/2 cup of sundried tomatoes, thinly sliced

1 cup of good parmesan cheese, plus more for serving

a handful of fresh basil, cut into thin strips

1 tablespoon Dijon mustard

2 teaspoons dried oregano

2 teaspoons dried thyme

1 tablespoon crushed red pepper flakes

2 cups of fresh spinach

1/2 cup of half and half, or milk substitute of choice

how to make it

Place an extra large skillet over medium heat and begin by browning the sausage. Then add the shallot, garlic, oregano, thyme, red pepper, and sundried tomatoes, stirring until they soften, ~3 more minutes.

Pour in the vegetable broth and the mustard, stir briefly, and let the mixture come to a boil before adding the orzo and the zucchini. Let simmer on medium heat for ~15-20 minutes or until Orzo is cooked through (this took a while for me). You can cover the dish or leave it uncovered, but monitor the liquid to ensure the orzo absorbs everything it needs to but does not burn. Stir frequently.

At this point, turn off the heat or turn it way down to its lowest setting. Mix in the cheese, the half and half, and lemon, and the spinach until just combined and the spinach has wilted, ~2 minutes. 

Remove from heat, spoon into bowls, and top with parmesan cheese and strips of basil. Serve immediately. 

🎶🎧🎶

I’ll leave you with my summer vibes, in case you didn’t get to check the Yellow 2023 playlist collection.

Red Red Rubies – so named for its having come to life in the month of July.

For deep summer, gulf stream boating, and collage art.

Headliner song: Confetti by Charlotte Cardin. 

Other things to do with sausage

White Bean Chorizo Soup

As we enter into the longest winter months with January barely having come to a close, it seems like it will never be warm again. These are the months for soups, stews, and roasts; hearty and cozy. This is one such soup. It is creamy (without any cream) and I hereby dub it my Winter Soup, topped with spicy chorizo, salty pepitas, and a dash of oregano.

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lentil sausage stew soup recipe oneandahalfslices

Viking Lentil Stew

If there is crisp in the air, you want this. You want two bowls of this. And you want it with parmesan cheese on top. It is the most flavor-rich, complex soup I have probably ever tasted. It leaves you full, warm, and longing to make another pot. The secret is in the quality of the sausage.

Go To Post »
Categories
Local

Finding First Principles

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Finding First Principles

a novel, feat. summer collage art
one and a half slices oneandahalfslices art collage experience

the autobiography

tableofcontents

forward – written by the author (ironically enough, the novel is written by the same author). 

chapter 1 – Quitting

chapter 2 – Burgs

chapter 3 – Simplicity

chapter 4 – Application

chapter 5 – Dessert

afterward – also written by the author.

forward

#morecreativethancorporate

“Once you see the boundaries of your environment, they are no longer the boundaries of your environment.” – Marshall McLuhan

The recipe is at the end. It’s simple. And it’s dessert. 

The post… well, the post is more difficult to explain. I guess it’s about simplicity. 

Yeah. It’s about simplicity. 

Even though it’s about simplicity, I’m going to throw a lot out there and leave the synthesis to you.

(nobody asked for this)

Stay with me… you’ll really want to make it to dessert.

chapter1.Quitting

Some of you have been polite enough to journey with me for the last two years (year 1 recap | year 2 recap). Thank you. It’s been a ride. And 2023 is turning out to be wild (#yellow2023 –> Saturday Suppers, forthcoming | #iykyk).

Lately, I’ve been wondering,

“how did we learn it, that talent for insatiability?” – Margaret Atwood

How did we learn to always want more, to achieve, to accomplish? How did our minds become capitalists within our own bodies such that our meals have to get bigger and every moment has to be profitable? How did we become so driven to monetize our hobbies to the point of requirement?  

And lately, I’ve been thinking that I don’t want to be on a path. I want to be on a journey. 

So I quit my job.

I quit my job so that I could pursue growth instead of progress. Read that again.

chapter2.Burgs

“it’s just we get so messy, it’s not that we are doing lots of wrong things
Our mind is so messy
We don’t keep it simple
And we end up making the life that we are living, so in-ordinarily complicated
Completely unnecessarily, and it’s such a shame to end up feeling, in a real muddle
When actually, you ought to be having the time of your lives

…

When you came here
You came here with a sense of awe and wonder, dying to just see what it’s about
You know, it’s like, what would it be like?
To be down there?
To be part of it?
And you came here with a sense of wonder
And somehow the wonder of it wasn’t enough
And we stopped wondering and started to wonder about ourselves
And in your wondering about yourself
You forgot what you came here for, what you came to be a part of.”

Burgs

chapter3.Simplicity

You all know that I am fond of First Principles thinking.

“In philosophy and science, a first principle is a basic proposition or assumption that cannot be deduced from any other proposition or assumption.” – Wikipedia

You all know that I like solving problems in the style of Enrico Fermi, e.g., How many piano tuners are there in the city of Chicago? 

“In physics or engineering education, a Fermi problem is an estimation technique designed to teach dimensional analysis or approximation of extreme scientific calculations… The estimation technique is named after physicist Enrico Fermi as he was known for his ability to make good approximate calculations with little or no actual data. Fermi problems typically involve making justified guesses about quantities and their variance or lower and upper bounds.

– Wikipedia 

We all know that good Machine Learning (ML) and good simulation are predicated on accurate dimensionality reduction – the ability to condense complex data into fewer dimensions for computation while still retaining the data’s most important properties. 

You all know that the whole reason I did a PhD in agent-based modeling and simulation is because the mental gymnastics of distilling collective human behavior into a computational model fascinates me (dimensionality reduction and parametrization at its finest). 

Some of you know that the dissertation I wanted to write was on the discovery and evidencing of certain so-called “Universals,” e.g., fractal geometry, the golden ratio, or the presence of negation or incrementation in language. The particular Universal in which I took interest and aspired to propose to the world of academia was a growth and decay function that could be fit to many things, inclusive of birth and death of individual organisms, evolution and extinction of collective species, and the rise and fall of civilizations (the first ABM I ever coded was a rise and fall of civilizations model). As a budding PhD student, I drafted a paper and submitted it to Nature. It was obviously never published. My professors told me this pursuit was a life’s work, not a dissertation, and a topic so new that it would be difficult to corroborate with extant scholarship. This did not satisfy me as a valid reason not to study something… simply because it had never been studied before. Nevertheless, the professors assured me I would not graduate anytime soon should I choose to pursue such an innovative and, as such, easily discredited topic. So I wrote my dissertation on the modeling and simulation of forced migration patterns resulting from global conflict events like the civil war in Syria.

It was a fine dissertation. Not at all interesting. 

So what do First Principles, Fermi problems, dimensionality reduction, machine learning, and quitting my job all have in common? 

Simplicity. 

The art and nuance of taking the incredible complexity of life (of science, emotion, human interaction, ecology, physiology – “the tragic miracle of consciousness” as Steinbeck would call it) and making it simple.

Digestible. Interpretable. Transmissible. Tractable. Repeatable. Intuitive. Balanced. Consistent. 

Reducing its dimensionality.

chapter4.Application

“I don’t want to be on a path. I want to be on a journey.”

“I quit my job so I could pursue growth, not progress.”   

What do these statements really mean?

I don’t want to be on a path that leads to somewhere. I want to be on a journey to discover all the places I could go. 

I don’t want to make progress towards a goal. I want to grow as a person to discover what my goals could be. 

Most of us were there in college – that place of exploration, mostly because we had yet to figure out what else we would do. Or could do. And then we graduated and had to make money, we found jobs, advanced studies for some of us, and then we found “career paths.” And we settled into them. Manager, Director, Vice President, Senior Vice President, Executive. 

And somewhere in following the path through the woods, we forgot how to explore the forest. We forgot about alternate paths, we forgot about making paths (forgot about our machetes and our minds). We forgot about the beautiful nights we spent with friends camping in a clearing with no paths leading to it – just the random place where a group of college kids decided to pitch their tents for the evening and drink beer. 

“…when actually, you ought to be having the time of your lives.” – Burgs 

So how does one go from being on a path to being on a journey? How does one pursue growth as opposed to progress? 

I am not entirely sure but I’ve got some leads. It is definitely difficult to break the habit of progress in the mind; carefree is a difficult art to master. Some of you may have seen my themes from last summer in the Balkans:

“the things we find when we aren’t looking forward, but around…”  

“not moving until you feel where you are truly supposed to be next”

Both of these things in the spirit of journey over path. This year, I’ve spent some time redefining my relationship with silence. And I’ve spent some time re-acquainting myself with stillness. Halfway through the year, here is what I see…

The leads:

  • Be bored. My mom used to tell me when I was a kid that it was good to be bored. The eight-year-old me did not believe her. The 33-year-old me certainly does. Recently, while reading about peoples’ childhoods, I read that “the immersion in boredom is a universal in the biographies of exceptional people.” Not only was I thrilled that it was noted as a “universal” (smile) but I quickly realized precisely how difficult it is to be bored as an older person (#adulting). With kids, jobs, gyms, partners, and extracurriculars, there isn’t any time to be bored. When the room is silent, we put on music or TV. When we’ve got a drive, we make a phone call. Where there is empty space, we fill it. Oh no, being bored was going to require much more than carving out three hours on a weekend afternoon as “time to be bored.” And yet becoming bored I quickly began to view as integral to my journey back to curiosity. By letting the mind first rest, idle, then wander, it would have the requisite space to become inspired, curious, and creative.
  • Get simple.

“it’s just we get so messy, it’s not that we are doing lots of wrong things
Our mind is so messy
We don’t keep it simple
And we end up making the life that we are living, so in-ordinarily complicated.”

Burgs

What do you need (like, really need)? What do you enjoy? Be honest. Really honest. It’s probably things like: 1) to move your body, 2) to physically touch someone you love, 3) to eat nourishing, whole foods for lunch, 4) to drink more water, 5) to stretch, 6) to laugh, 7) to learn something really interesting, 8) to walk instead of drive, 9) sunshine, 10) a slight change of context. 

I heard someone say something interesting the other day. To paraphrase: if a plant doesn’t grow, doesn’t blossom or bloom, we don’t blame the plant. We check its environment. We check the soil; does it have nutrients and water? We check the placement; does it have sunlight? Perhaps we should all check our environments. Change it. More sunlight, more walks, more water. More music, more silence, less supposed to. 

  • Allow yourself to do without purpose. Yep, I’ve been in an art phase this year. It started with painting and then the interest migrated to collage art thanks to a beautiful and super talented friend of mine (<– srsly check her out, @gigiripps) All this from a wholly un-artistic person. I cook. I write. I do not paint or draw or… crochet. Anyway.

What I am learning from art and taking from art is simple: for someone whose every action serves an explicit purpose in life, big or small, taking action without explicit purpose is cathartic, freeing, and integral to what I am now calling the Ecology of the Soul (essay forthcoming).

In example, every job I have accepted in my life has been with the purpose of progressing down my career path. I play videogames with the purpose of finishing the game, adding games played and books read like trophies to my physical and virtual living room shelves. I take classes to learn, exercise to stay healthy, cook to ensure proper nutrition – even watching TV, which I rarely do, with purpose and intentionality to consume a specific thing (this, I would argue, is a good thing).

But what I never do… is do something… without purpose. Until painting. The day I put brush to canvas without confidence that I could paint, without an idea of what I would paint, and without expectation that it be something, was an important day. I thought it would not last more than a couple of hours before it faded quietly from my life, the memory relegated to a forgotten Thursday afternoon one day at home when I was sad. Since that Thursday afternoon, the creativity, joy, curiosity, and focus that have poured out of me onto canvas through acrylic paint, oil paint, and shit I cut out of magazines, has managed to rupture my static in a way that my year deeply required.

This un-artistic girl is now building an art studio in her basement.

Summer Art

  • Open the aperture without committing time and energy. How to explore while still staying simple. How to let everything in without quickly becoming overcommitted, overwhelmed, overextended with invitations, requests, opportunities. Allow things to come and go. Don’t chase people; don’t chase opportunities. Don’t chase. Don’t follow. Be. Open up, let the world come to you, and let it flow through you without grabbing and holding on to any one thing. Be deliberate with your action and with your time. But spend time. Spend time on conversation. Spend time with people. Spend time with new ideas. Spend time in the present without lamenting the past or worrying about the future. Spend time, some times, without purpose.

“If it costs you your peace, it’s too expensive.” – Paolo Coelho

In closing,

How does this apply to food? (because that’s what OneandaHalfSlices does)

Complexity in terms of food is synonymous with “processed.” Lots of flavors, lots of ingredients, lots of preservatives and chemicals to enrich it, to make it last longer, to make it taste better.

You also pay for that processing. With dollars. The more a food is processed (say, from wheat, to grain, to flour, to cracker, to cookie or cereal or bar), the higher the price. The steps to create it are more complex. The ingredient list is more complex. That complexity is what you are paying for at the checkout line. In addition to whatever Organic, USDA approved, shenanigans of a seal or logo some third-party organization has slapped on the box. 

Keep it simple. 

Eat real, whole foods – meat, fish, nuts, grains, seeds, legumes, fruits, vegetables, and things that are naturally sweet (honey, maple syrup, dates).

How does this apply to lifestyle and experience? (because that’s what Merigold does)

You only need a few things. (#measurelesslivemore). These are the First Principles of my life. Find yours.

  • Movement – start with Steph Rose at Phase6.
  • Hydration – two to three liters a day.
  • Nutrition, #eatfoodnottoomuchmostlyplants and nothing that comes in a package (Michael Pollan)
  • Rest, #measurelesslivemore 
  • Balance, #equalpartsdisciplineandindulgence
  • Consistency – to treat oneself with equal parts discipline and indulgence, and to do so consistently. Do it every day.

And I’ll add one more… Community. You can find it in places like #yellow2023, our Saturday Suppers in Arlington, Longstone Farm’s Sunday Suppers, Oktoberfests done right, or right here on OneandahalfSlices. Diversity of thought, of heart, of the collective. We hope to see you around this Fall. 

Follow.

Subscribe.

Reach out below or hit me up on the Substack at the bottom of this post.

“The chance to be part of this happens briefly
The invitation is not to show how inventive and imaginative you are
But how much you can notice what you’re already part of
And appreciate it and share it
And care about those that are around who count for their welfare
While you are looking out for your own, that’s it
And then you’ll get to the end of it, having had an awesome time
Knowing that that is something you’d recommend to others”

Burgs 

chapter5.Dessert

I promised you a recipe. So here it is. A recipe in the spirit of simplicity (oh, also, in that same vein, try my little lemon cake). This dessert is simple. It is exactly the kind of dessert we should be eating. I could eat it every day. And don’t forget to sprinkle your lemonade. 

what you need

6 pitted medjool dates, cut in half

2 tablespoons nut butter of choice (mine is almond)

2 strawberries

(optional) 1 tablespoon cacao nibs

how to make it 

halve your dates.

spread nut butter inside each half.

top with a small strawberry slice and 1-2 nibs.

enjoy deliberately. 

afterward

“Do not eat. Taste. Savor. Relish. Be mindful. But do not eat.” – Ralph Fiennes, The Menu

“I am a student. And then I become the megaphone.” – Jane Fonda

Announcement: with this post, I have launched the Merigold Substack entitled Unrequited Philosophy. The more literarily-inclined and curious are encouraged to subscribe below.

Categories
Events

Yellow 2023

one and a half slices recipes local delicious food

Yellow 2023

a Merigold experience
one and a half slices agent based model experience

Hey, Slices. We are here. 

Welcome to the beach.

To salt, sun, surf, #openflame, and each other.

Everything you eat (recipes!) and everything you hear (playlists!) this weekend are available on this very page. Please share widely, remember fondly, and keep an ear out for our next event. Please leave us a review, comment, or testimonial!

Taste

Listen

The music we are all hearing is nothing short of cosmically stellar. Assuming you agree, here is the master playlist from the event with 8+ hours of music. Hit shuffle. Individual named playlists can also be found on my Spotify profile. 

Next

If you enjoyed Yellow there is lots more on the horizon. The Fall of 2023 will bring our Saturday Supper series in Virginia. You can follow along on the blog by subscribing, on Instagram by following, or in person if you’re willing to travel to Northern Virginia. Our table is always open. You can also find McKenna and her gorgeous sourdough on Instagram and on her Back to Basics website. We hope to see you all soon!

Categories
Veggie

Cucumber Sesame Salad

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Cucumber Sesame Salad

one and a half slices cucumber healthy summer sesame side dish salad

There is nothing not to like about this salad side dish: crunchy, cool, tangy, imminently refreshing, conveniently hydrating. This is the perfect summer salad. Picnic ready and good in the fridge for a couple of days in advance.

what you need

5-6 cucumbers of choice (I prefer Kirby or Persian cucumbers)

Ideally, a mandolin

4 tablespoons toasted sesame seeds

4oz instant rice vermicelli noodles 

1/4 cup toasted peanuts, chopped 

2 tablespoons rice vinegar or 1 tablespoon apple cider vinegar

1 teaspoon sugar

1 tablespoon soy sauce or Tamari 

1 tablespoon toasted sesame oil 

1/8 red onion, sliced very thinly 

how to make it

Ideally, you make this dish using a mandolin, but feel free to slice your cucumbers by hand if you’re so ambitious. Slice them up super thinly along with the red onion and toss in a mixing bowl along with your sesame seeds. 

Mix vinegar, sugar, soy sauce, and sesame oil together in a small cup, and pour over cucumber mixture. Toss generously to combine. Add a pinch of salt and let stand in refrigerator while you prepare the vermicelli noodles (blanch in boiling water for a few minutes until just cooked through, then rinse in cold water). 

Drain the noodles and add in small clumps to the cucumber salad, tossing between each addition to coat thoroughly in the sauce that will have accumulated at the bottom of the bowl. Top with toasted peanuts and serve cold.

If you are making this ahead of time, leave the peanuts off until you are about to serve. 

More Salads

Peach Caprese

This is a continuation of my summer eats glorified snack dinners (see Watermelon Feta Salad). For when the summer months take hold, the cicadas ring true, and the humidity is as thick and sticky as fresh Florida honey against a sunset sky, you need something super fresh! During these months, my CSA tends to have all-you-can-take tomatoes, which the Piemaker and I willingly turn into tomato-soup-and-grilled-cheese-movie-marathons (see Roasted Tomato Soup and Grilled Cheese recipes – forthcoming). All you need for this recipe is one of those tomatoes and a handful of garden basil. I fancy it up a bit here with a sweet nectarine and some unnecessary accoutrement, but it does not disappoint as an appetizer, snack, or full summertime dinner plate.   

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one and a half slices the Florida salad recipe local vegetables

The Florida Salad

This salad takes me home. Back to my home town in Florida to be exact. Crafted out of inspiration from Crush Xl – a young, vibey restaurant local to Melbourne that takes salads to another level. At first, this salad may look a little strange (rice noodles and coconut?). Fair. But you’d be surprised what a cup of mango, flakes of toasted coconut, & a handful of mint leaves can do to a dish. See for yourself…

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Watermelon Feta Salad

Sometimes when the summer turns hot and the appetite begins to naturally wane, the fresh and light, zesty and fruitful begin to take precedence over the hearty. My solution to that is a collection of fruit-forward glorified snack meals that inventively leverage my latest CSA harvest and don’t fill me up to the point of sluggish. Summertime is the time for watermelon – the hydrating, vibrant, impossibly sweet fruit that gave me my childhood moniker ‘Watermelonie.’ A favorite springtime flavor combination is strawberry-basil or strawberry-mint. Turns out that this also works well with watermelon. So if you’ve got one to spare this summer, try this as a salad or a snack. It’s got 3-4 total ingredients and won’t disappoint in the flavor category.

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caesar salad sauce recipe one and a half slices

Caesar Salad

Your classic, tried and true, foolproof, Caesar Salad Dressing Recipe. Side salad or main course, this is really all you need. Add grilled chicken, avocado, hard boiled or fried egg, or red onion and you’re good to go.

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one and a half slices warm brussels sprouts crunchy spicy salad recipe

Warm Brussels Caesar Salad

That’s a lot of adjectives in front of “Caesar Salad,” but I assure you this salad is not difficult. It is also fantastic. The spicy comes from cayenne. The crunchy comes from toasted almonds, and the quinoa if you feel so inclined to try crisping it. The tahini Caesar dressing is also king – super lemony and salty with parmesan cheese as any good Caesar should be. 

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Categories
Sweet

Plate Parfaits

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

The OneandahalfSlices Plate Parfait

There are several OneandahalfSlices signatures: The Signature Salad, The Signature Cocktail, Skillet Cornbread (and how OneandahalfSlices got its name). This indispensable Plate Parfait is definitely a signature for the list.

For whomever has rushed into OneandahalfSlices headquarters (aka my house) mid-afternoon after eight hours at the office and claimed to be starving (you know who you are)… For whomever has woken up at HQ in the morning with only 10 minutes to spare… You have probably been served a OneandahalfSlices Plate Parfait. What is a Plate Parfait? Well… it’s a Greek Yogurt Parfait… on a plate.

It is high in protein, low in fat, great for gut health, and deliciously satisfying at almost any time of day. The go-to breakfast. The I’m Starving snack. The dessert when you really want ice cream but don’t need the sugar.

#equalpartsdisciplineandindulgence 

what you need to know

There is really no incorrect way to make a plate parfait.

Below are the ingredients I use and an example of the assembly.

one and a half slices greek yogurt parfait recipe cacao nibs
  1. berries. strawbs, blackberries, pomegranate seeds, or finely diced peaches and apples are my fruits-of-choice.
  2. nut butter. almond, walnut, sunflower, peanut, thin enough to drizzle.
  3. greek yogurt. no fat or full fat; loving my Skyr recently from Iceland.
  4. granola. homemade granola or my gluten-free amaranth granola.
  5. honey. make sure it is local. did you know that eating local unpasteurized honey can help you build tolerance to local pollens which makes allergy season less dramatic?
  6. flax seeds. for fiber and digestion.
  7. chia seeds. for antioxidants.
  8. cacao nibs. for antioxidants, mood, and immunity.

Now that you’ve got all your favs, go ahead and use a spoon to spread that thick greek yogurt onto a plate using a circular motion. Drizzle with honey and a little cinnamon if you’re feeling fancy. Then pile your fruit high in the center, drizzling the whole ordeal with your nut butter. Now it’s time to sprinkle: granola (no more than 2-3 tablespoons), chia, flax, and cacao. A little toasted fresh coconut can go a long way here as well. Ooh, and toasted chopped hazelnuts (life changing)! But you get the picture. Improv is the main game here with the Plate Parfait. 

🍓🌰🍎

More Interesting Breakfasts
Categories
Veggie

Dahl Makhani

OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Smoked "Black" Dahl Makhani

one and a half slices dahl punjab lentil recipe makhani smoked

Dahl Makhani loosely translates to Butter Lentils, which I think we can all agree sounds like a good thing. It is also commonly referred to as “Black Dahl” in restaurants. It is made with small, black lentils and smoked using a very peculiar method. If you’re offput by the smoking, you are welcome to skip that step, but I truly do encourage giving it a try as it really adds to the flavor. Otherwise this makes a creamy, spiced, deep dahl that is perfect as a side sauce or as a small soup with naan. Also check out my basic Red Lentil Dahl recipe for the perfect weeknight meal. if you haven’t already.

what you need

3/4 cup dry Beluga (black) lentils, soaked overnight

3 tablespoons salted butter

1 cup of vegetable broth or water

1 tablespoon salt

3 whole cloves

3 green cardamom pods

fresh grated nutmeg

1 cinnamon stick

1 teaspoon smoked paprika

3-4 large garlic cloves, minced or ideally mashed with a mortar and pestle

1 knob of ginger, minced or ideally mashed

1-2 hot green chilies, finely minced

1 large bay leaf 

1 teaspoon cumin or several whole cumin seeds

1/2 large red or yellow onion, finely minced

1 cup pureed tomatoes, either canned or roasted

1/4 cup light cream or 1/3 cup half and half

Dollop of Greek yogurt for serving

Flat leaf parsley for serving

Toasted naan for serving

Note on naan: I like to slice my naan into sticks, drizzle with olive oil, sprinkle with salt and pepper, and toast on each side under the broiler for a minute or two.   

how to make it

Soak the lentils overnight, then simmer in 2-3 cups of water for ~45 minutes until lentils are completely mashable and tender. Ensure there is some liquid left and do not strain. You will use the liquid in the dahl. 

Place butter in a large pan over medium-high heat.

Add cloves, cardamom, cinnamon, cumin, paprika, and bay leaf to the butter and allow to fry for a minute until fragrant. Add the onion, garlic, ginger root, and chilies, and allow to fry another minute or two, careful not to burn. 

Add the tomato puree, lentils in their juices, salt, and 1 extra cup of water or vegetable broth to the pot, stirring well and reducing heat to a low simmer. Grate the fresh nutmeg on top. Simmer low and uncovered for 1-2 hours. You definitely want the dahl to thicken but not all the way to stew-like consistency. Add water as required. If the dahl is drying out too much, you can put a lid on it and simmer slowly. The more slowly you cook Dahl Makhani, the deeper the flavors. 

To smoke. If you desire to smoke the dahl (which I highly recommend you do) all you need is an ember from a wood-burning fire or a piece of charcoal. Heat the charcoal on the stovetop or remove the ember from the fire, and place it in a small bowl. Float that bowl on top of the dahl and drizzle any kind of oil on top. The ember will begin to smoke like crazy assuming it is really hot. Quickly place the lid on the dahl pan and leave for 1-2 minutes. Remove the lid and the smoke will have infused itself in the dahl. 

Check flavor for salt and seasoning before removing from heat and drizzling in the cream. Enjoy with a dollop of Greek yogurt and some flat leaf parsley.

Note: Some Dahl Makhani is also made with 1/4 cup of kidney beans. I like it with just the black lentils but feel free to add the kidney beans as well. 

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

Chicken Korma

If you’ve been following this blog for a minute, it’s no secret that I love curries of all kinds. 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. 

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one and a half slices dahl indian lentil stew

Dahl (Indian Lentil Stew)

Dahl is an understatement of a dish. Pitch “lentils and spinach cooked until mushy” to most people and you’re unlikely to garner much enthusiasm. But this dish… this dish… is a healthy, satisfying, vegan, weeknight game changer. It is rich and hearty, and I am pretty sure you could top crispy, sea-salted naan with Pennzoil and I’d eat it. The curry spices are not as prominent as in most Indian dishes so the flavors are subtle and the lemon keeps it fresh.

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Biryani Rice

I made biryani a couple of times to master the technique, but don’t let the seemingly involved instructions deter you. I’ve made it simple, and if you’re a fan of Indian food – biryani, in particular – you totally got this! This is a vegetable version which I feel works best when it prominently features cauliflower, but you can easily make steak or chicken biryani as well. This biryani rounds out my trifecta of main course rice dishes, to include my Mongolian Beef Fried Rice recipe and super flexible Chicken Rice Pilaf recipe (which has yet to make its way to the blogosphere… coming soon). Anyway, get out your spices and give this hearty, spicy, beauty a try. If you’re really feeling committed to a full Indian/Pakistan spread, pair this alongside my classic Chicken Korma Curry (30 minute curry video version found here).

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