Category: Veggie

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Veggie

Spaghetti Squash

one and a half slices spaghetti squash recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Spaghetti Squash

one and a half slices spaghetti squash recipe

Okay, I know what you must be thinking. Like, how does this even merit a post. But hear me out. You all know I like vegetables (#eatfoodnottoomuchmostlyplants) and am on some strange culinary crusade to feature more plants as the centerpiece for breakfast, lunch, or dinner (see Sticky Whipped Feta Carrots, coming soon). Yes, I frequently steam up the florets from a head of broccoli and coat them in cheddar cheese and call it dinner (eaten with chopsticks, of course). And yes, I am a sucker for a simple, humble vegetable soup. But this vegetable… this simple, elegant, yellow, rotund little squash… is amazing. We get spaghetti squash at the CSA almost every week late summer and through the fall (thanks Potomac Vegetable Farms). And people keep doing weird shit with it. Like trying to make actual spaghetti or using it in pizza crust. No thank you. This squash is not a substitute for some other simple carbohydrate. It stands all on its own… as brunch, as the world’s most delicious snack, or just because. There is one very important trick to cooking spaghetti squash to elicit maximum spaghetti-like texture and quality. I will dispense this advice… now (hat tip, Baz Luhrmann). 

what you need

1 squash

a brief moment to giggle quietly to yourself about how funny the word squash is

how to make it

  1. Preheat oven to 350
  2. Line a rimmed baking pan with tinfoil
  3. Cut squash in half not lengthwise (whatever the opposite of lengthwise is)
  4. Spoon out some of the seeds but don’t get obsessive about cleaning it out well
  5. Fill the rimmed baking pan with some water and place each half of the squash face down in the water
  6. Bake for 45-60 minutes depending on the size of your squash (the top will get pretty brown and that’s usually a good time to take it out)
  7. Let squash cool for a few minutes so you can handle it
  8. Taking one half of the squash in your left hand, take a fork and start to peel away the meat preserving as much of the spaghetti lengths as possible and removing any seeds that remain
  9. Place a pat of butter on the squash in the bowl, toss lightly, and sprinkle with cracked black pepper and salt
  10. Enjoy the most heavenly of all possible vegetables (sorry brussels, carrots, and shishito peppers…)
More Side Dishes
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Veggie

Signature Salad

one and a half slices signature arugula salad recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

OneandahalfSlices Signature Salad

one and a half slices signature arugula salad recipe

There is a lot of salad in the OneandahalfSlices universe. You know, #eatfoodnottoomuchmostlyplants. That said, this is easily the favorite. It is green, zesty, and light. It works as a side salad, say, to Spaghetti al Limone, Fettuccine Alfredo, or Chicken Korma, or stands on its own with a hard boiled egg and some extra avo. Trust me. Make it once and it will quickly become your favorite, your go-to, and just like that avocado and arugula will permanently live in your fridge. 

🥑

what you need

1 package baby arugula

1 avocado

1/2 cup parmesan cheese, grated very finely

juice from 1 lemon

1 teaspoon cayenne pepper

2 glugs good olive oil

salt and pepper to taste

(optional) 3 tablespoons pepitas

(optional) 3 tablespoons dried cranberries or golden raisins

(optional) 1 hard boiled egg

how to make it

Toss arugula in a mixing bowl with olive oil, salt, cracked black pepper, cayenne pepper, and lemon juice. Toss well to coat.

Add the parmesan cheese and toss some more!

Thinly slice the avocado and add to the top of the salad.

Top with pepitas, cranberries, thinly sliced hard boiled egg, if using, and a little more black pepper and parmesan cheese.

🥑

 

More Summer Salads
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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May 25, 2023 No Comments
one and a half slices healthy vegetarian recipes sprouts

Brussels Sprouts Salad

For those who think you don’t like Brussels Sprouts, pause… let’s see what happens to them when we add a decent flavor profile. This healthy, clean salad is crunchy, flavorful, and interesting all in one bite. It’s fresh like summer, crisp like springtime, and full of fall and winter flavors. A perfect snack, app, or dinner if eating light. Makes me think that maybe some Instagram Reels are worth watching…

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January 16, 2022 2 Comments
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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June 9, 2021 1 Comment
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Fettuccine Alfredo

one and a half slices fettucine alfredo recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Classic Fettucine Alfredo

one and a half slices fettucine alfredo recipe

Creamy, comforting Fettucine Alfredo is hard to beat. I already provided a short description of why American Italian classics are “inauthentic” and (shocker) less healthy in the gloriously elegant Spaghetti Al Limone post. Fettucine Alfredo is one of those classics that should probably be made with reserve pasta water, a little butter, and parmesan, but old habits die hard and I make my alfredo just like my mother. So, yeah, don’t eat a gallon of this stuff, but by all means, throw some steamed broccoli or sliced chicken onto a bed of this dreamy creaminess and float on off to heaven. You can elevate the flavors by adding toasted pine nuts, fresh green peas, or (my favorite) marsala mushrooms. Any which way, this is pure comfort in a pasta bowl, and perfect for a Sunday afternoon.

what you need

1 bunch parsley

1 package fresh fettucine noodles

6 tablespoons salted butter

1 large pinch of ground nutmeg

2/3 cup heavy cream

1 cup grated parmesan reggiano cheese

black pepper

dash of cayenne pepper or paprika

(optional) 1/2 package baby bella mushrooms, sliced thinly

*if using mushrooms, you’ll want a splash of marsala wine and some thyme

how to make it

First thing is first. Grate your cheese and chop your parsley. Set both aside.  

Then, mushrooms. Throw thinly sliced mushrooms in a saucepan with a tablespoon of olive oil and sauté until the juices from the mushrooms begin to run. Garnish with salt, cracked black pepper, a little bit of thyme, and a splash of marsala wine. Cook until juices disappear, remove from heat, and set aside. 

Next, pasta. Cook pasta until al dente per package instructions. Strain and return to the pot. While pasta is cooking, make the sauce. The key to the sauce is to warm it very, very slowly. Otherwise your butter will separate and your sauce will become chunky. We do not want this. Slow and deliberate are key here and this sauce will become foolproof for you. 

Start with the butter and the cream in a large saucepan over medium heat. Heat the mixture until the butter melts, give it a stir, and watch for the top of the cream to begin to steam. This is how you know it is time. 

Send in the spices. Cracked black pepper, nutmeg, and cayenne (can also use paprika). Stir just a moment more so everything is combined and remove this beauty from heat before it bubbles (v. important!). 

Now, cheese. Remove the sauce from heat and add the parmesan cheese, stirring until the cheese melts and the sauce is uniform. 

Back to the pasta. Add the parsley and mushrooms to the pasta and replace the pot over very low heat. Pour the sauce over the pasta and gently toss everything together with two forks until all the pasta is coated. 

Serve. Twirl into pasta bowls and add a hefty grate of black pepper and a bit more parm to the top. Garnish with a parsley sprig. If you want to get really fancy, you can sprinkle on some toasted pine nuts or fresh green peas. 

I like to make chicken alfredo by adding sliced, marinated, baked chicken to the top. Chicken Alfredo was frequently requested by my graduate school housemates (two orthopedic med students and a local English teacher – all male). The English teacher would leave a $20 on the counter by the coffee pot in the morning which I could loosely translate to mean “please go to the store, buy the good parmesan cheese, and make us chicken alfredo.” I happily obliged. These days, I tend to take my alfredo with some fresh florets of steamed broccoli given my cheesy broccoli obsession. But it is also just as good with a side salad – try the OneandahalfSlices Signature Salad for sure!
More Pasta!

Pasta Verte

This is the freshest, crispest, heartiest, lightest, most beautiful springtime thing I can think to make when the chill finally leaves the Virginia air around noontime but the mornings are still a little frosty. You can make it in one pot, with one blender, and with one half hour, which makes it a great weekday lunch if you’re working from home or weeknight dinner if you walk in late. Join me in getting my green on, courtesy of David Frenkiel from Green Kitchen Stories. David takes much better photographs than I do but I’ve made a few design modifications to the original recipe that I think serve this one well. 🌷

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April 7, 2021 No Comments
one and a half slices butternut squash fall pasta recipe healthy agriculture

Butternut Pasta

🦇💀🎃 this one was quick and dirty (and, yes, internet-inspired). but! I had a brilliant and enthusiastic ginger accomplice. and she was determined to put this butternut squash to creative use (not pictured: the illustrious butternut squash in its original form). we chopped and roasted, sauteed and blended, and created this hearty, super sweet Fall fav. cheers, you guys. we have officially entered spooky season. 🦇💀🎃

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September 3, 2024 No Comments
spaghetti Bolognese recipe pasta oneandahalfslices

Essential Bolognese Sauce

This Bolognese sauce is as authentic as they come, with a counterintuitive yet elegantly simple sauce making process that will ensure you never touch another jar of Classico. It is meaty, salty, and carries richness made possible only through the simplest yet most flavorful of vegetables – carrot and celery. And also… let’s talk about olive oil.

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October 21, 2020 16 Comments
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Veggie

Humita

one and a half slices corn baked humita recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Humita

one and a half slices corn baked humita recipe

It’s summertime. Which means it is time for Humita. Humita is a quintessential summertime dish that is dear to my heart for many reasons:

  1. In the summer, my Community Supported Agriculture (CSA) provider, Potomac Vegetable Farms, has corn in ample supply! Thanks, PVF! (I have professed OneandahalfSlices’ commitment to local, sustainable agriculture and farming in another post)
  2. It is a highly versatile Argentinian dish that comes in many, many forms. For those that know me well, you know that I consider Argentina part of my cultural heritage despite the fact that I’ve got no official Argentinian blood in my veins. Humita appears throughout the Argentinian culinary atmosphere as a soup, steamed in the husk, baked (shown here), and as an Empanada filler (one of my favorites!).  
  3. Corn is that beautiful, golden color – the color of sunshine, the color of pure joy, and the color of the recently-reimagined Merigold Analytics, my full-time employment as of this Fall!
  4. The corn emoji (🌽) has a secret meaning for my sister and I… 😊
one and a half slices oneandahalfslices argentina

what you need

8 ears of fresh, yellow corn, cut off the cob

2 tablespoons butter

1 sweet red pepper, finely diced 

1 bunch of parsley, finely chopped

1 yellow onion, finely diced

1 cup of whole milk

3 eggs

1 small block of soft white cheese, like gouda, cut into small squares

Salt, pepper, paprika, and cayenne to taste

how to make it

Preheat oven to 350 and lightly butter a cast iron skillet or baking pan. 

On the stovetop, melt the butter in a large saucepan. Add the corn, onion, red pepper, and parsley, and sauté over medium-high heat until fragrant, ~4-5 minutes.

Transfer the corn mixture into a cast iron skillet. In a separate container, beat the eggs together with the milk, adding salt, pepper, and paprika to taste. Pour the egg mixture over the corn mixture and sprinkle the gouda squares over top (if they are larger, you may wish to push them down a bit into the corn). 

Top with a dash of cayenne pepper and bake for ~45-55 minutes until the top is golden.  
More Argentinian Food
one and a half slices ham and melon cantaloupe recipe summer

Jamon con Melon

This is the simplest of appetizers. Elegant and perfectly balanced. Sweet and Salty. aka Melon Carpaccio. #summervibes

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September 17, 2022 No Comments
one and a half slices

Salt

“I have two lovers in life that I have never slept with. The city of Paris and potatoes.” – Francis Mallmann. The taste of empanadas, parrillada, and red wine came to flavor my adolescence, calibrating my tastes – both for food and experience – for something deeper.

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January 28, 2023 5 Comments
argentinian empanada recipe authentic argentine oneandahalfslices

Empanadas

There are many varieties but a recipe for specifically Argentinian empanadas is difficult to find – especially in English and out of the metric system. Often served as an appetizer, empanadas are hearty little handpies that can suffice as a meal alone and their flexible filling options (savory or sweet) make them perfect for just about any occasion. Argentina will always be a special place for me. So here is the elusive no-one-writes-this-shit-down family recipe.

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January 3, 2021 4 Comments
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Veggie

Tzatziki

one and a half slices tzatziki cajik turkish greek
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Tzatziki Yogurt Sauce

one and a half slices tzatziki cajik turkish greek

Tzatziki sauce is a staple of Mediterranean cooking. There are several variations on the theme to include the Turkish Cajik and Haydari sauces. The basic idea is to combine cucumber, dill, mint, lemon, or garlic in some meaningful way and use it as a dipping sauce. It’s great with fresh vegetables or pita, but also delicious as a dipping sauce for red meat as in kofte or kebab. Authentically, at least for Cajik, the cucumber is grated and then pressed to expel water, but this version is a whole lot simpler. It was part of our recent Mediterranean dinner – numerous interesting recipes coming your way from that one!

what you need

half a cucumber, peeled and very finely diced

1 handful of fresh dill, chopped

2 tablespoons lemon juice

3 tablespoons good olive oil

2 teaspoons salt

1/2 clove of garlic, diced finely

1 teaspoon paprika or cayenne pepper

2 teaspoons black pepper 

2 cups Greek yogurt of choice

Top with: thinly sliced cucumber, sprig of dill, sprinkle of sumac (optional) 

how to make it

Dice the cucumber finely and add to a bowl with dill. Add the yogurt and stir until combined. 

Add lemon juice, olive oil, salt, cayenne, garlic, and pepper, and stir well to combine.

Refrigerate until ready for use. Overnight is fine. The garlic will seriously blow up in this sauce. I’m usually a fan of mega garlic but I’d tread lightly on this one. 

Spoon into a bowl, sprinkle with sumac, and top with cucumbers and dill. Serve chilled. 

Other Dipping Sauces
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Veggie

Borek

one and a half slices borek cigara boragi recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Sigara Böreği

- Turkish Street Food -

one and a half slices borek cigara boragi recipe

Borek [boh-rek] (plural Böreği) is a delicious Turkish/Eastern European street food that I added to the OneandahalfSlices repertoire in college when a Turkish friend took the time to teach me a little of his home cuisine. I would go as far as to call borek the Balkan empanada – pervasive with a distinct variation on the theme in every country. It can be baked, fried, filled with cheese, filled with greens, filled with meat, but usually involves Phyllo dough (unless you are me and are too lazy to deal with Phyllo dough).

The most common type of borek is probably Su Böreği (literally translated to water borek) which is baked in large sheets, filled with cheese or cheese and spinach, and cut into pieces (think Spanakopita if you like Greek food). This particular borek is called Sigara because it is rolled into tubes like a cigarette. It makes a great brunch, lunch, or light dinner option (as pictured here) and has its origins in Ottoman cuisine.

Ottoman cuisine has rich Central Asian, Balkan, Persian, and Arab influences owing mostly to its central location – both land and sea – to the spice trade and geography at the confluence of Asia, old Europe, and the Middle East. Ottoman cuisine boasts stews (this is where I learned to make tagine though I tend to use a more North African flavor profile), breads, yogurt-based sauces, grape leaves, and kebabs. Pair with a good Cajik sauce (coming soon), some very fresh vegetables, and an Öküzgözü if you are so bold.

what you need

1 block of feta cheese

1 bunch of curly parsley

1 package of Nasoya eggroll wraps (you can get these at most grocery stores in the produce section believe it or not)

1/2 cup plain, 0% fat Greek yogurt

1 egg

1 tablespoon lemon juice

Black pepper to taste 

Dash of paprika

A neutral oil (like Safflower or Sunflower) for frying

Serve with: thinly sliced avocado, cucumber, tomato, and red onion topped with olive oil, dill, parsley, and/or finely chopped toasted pistachios, and cajik or haydari sauce, if desired. 

how to make it

Chop parsley and feta separately and then mix until combined. In another small bowl, beat the egg with the yogurt, lemon juice, black pepper, and paprika.   

Lay out one eggroll wrap on a clean surface (they should be very easy to work with – no flour dusting required). Place a small spoonful of the egg mixture in the middle of the wrap on the diagonal, careful not to add too much (you do not want it spilling out into the pan and causing oil spatters). Add two spoonfulls of the parsley mixture to the top of the yogurt mixture. 

Starting with the bottom corner, fold the wrap up and over the mixture and tuck in each side. With a free finger, wipe some of the yogurt mixture on the top corner to seal with wrap. Roll the borek upwards to create a moderately tight wrap. 

Barely cover the bottom of a pan with oil and heat over medium-high heat. Add the borek, careful not to overcrowd them, and cook them for approximately three minutes on each of three sides. Prepare the plates as the böreği cook transferring them to a paper towel to cool slightly. Serve warm.
More Ottoman-style Cuisine
one and a half slices coconut harissa meatballs local recipe

Coconut Harissa Meatballs

This struck me as the strangest recipe and just the thing OneandahalfSlices needed after what shall henceforth be known as The Great Fridge Hiatus. In the midst of back-and-forth work travel to Florida and other exotic locales (Dayton, Ohio???), my freezer door was mysteriously left – ahem – ajar. Chicken and meat juices filled the freezer drawer and I stared in sadness as $300 worth of condiments, to include at least seven types of miso paste, expired in front of my eyes. Fixing the fridge, restocking the freezer, replacing the condiments, and getting my cooking mojo back took a good two weeks. So here we are…with coconut harissa meatballs – by far one of the stranger things I’ve tasted. I made this dish over the mashed white beans as originally instructed but I’m curious to try it over egg noodles and mashed gold potatoes. If you’re feeling experimental, I’d definitely give this one a try. 

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March 12, 2022 No Comments
creamy coconut sweet potato soup recipe oneandahalfslices

Creamy Sweet Potato Stew

Coming out of Vegan October, we were a little tired of lentils and were looking for something to do with copious amounts of sweet potatoes. Hence this little gem was discovered. Creamy with coconut milk, almost like curry. Spiced with flavors of the same. Hearty with sweet potato and flourished with kale. Yes, there are still a few lentils, but they are hardly the stars of the show. This soup is light enough for any season and feels perfectly at home here at the end of October. 🧡

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November 7, 2021 1 Comment

Moroccan Tagine

I have been SO excited to release this post!!! Why? Because this is your new weeknight dinner. It will impress your family, fill your stomach, warm your heart, and make your house smell like North African spices. I started making tagine years ago when I first moved to DC and came across a tagine in World Market. I was instantly and aesthetically intrigued, and purchased the thing on the spot not having a clue what I would do with it. Well… figured that one out. A tagine is the OG slow cooker.  And whatever you put inside – lamb, chicken, chickpeas, rabbit, potatoes – you will taste the spicy exoticism. If you don’t have a tagine, no worries. You can make it in a Dutch oven, stovetop or, yes, in a slow cooker. And before you think this is just chicken slow roasted in tomato sauce… keep reading…

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September 21, 2024 4 Comments
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Chimichurri

one and a half slices chimmichurri authentic argentinian uruguayan
one and a half slices local simple recipes food

Argentinian Chimichurri

one and a half slices chimmichurri authentic argentinian uruguayan

If you’ve eaten at our house, chances are you’ve had authentic, Argentinian chimichurri. It’s Argentina’s only real condiment. And it goes on everything , from salad to Ovoka Farm wagyu. Go spicy. Go limey. Want it for breakfast? I got you: Crab Avo Toast.

argentina

what you need

2 cups of super finely chopped parsley

3-5 garlic super finely chopped garlic cloves

2 tablespoons super finely chopped red onion

1 super finely chopped red chili, seeds and all

Juice from one lime (or half a lime if you live in Florida)

1 tablespoon red wine vinegar

3/4 cup (plus a little more for good measure) good olive oil

Salt and pepper to taste

how to make it

Dice the parsley super finely and remove the stems. Using a chopper, finely dice the garlic, the onion, and the chili. Add it to the parsley and mix with salt and pepper. 

Add the lime juice, the red wine vinegar, and the olive oil, stir, and store in the fridge overnight or a few hours prior to eating. 

Enjoy!

Parsley
+ Garlic
+ Onion
+ Chili
+ Olive Oil
Chimi Avo Toast!
More Authentic Argentinian
one and a half slices ham and melon cantaloupe recipe summer

Jamon con Melon

This is the simplest of appetizers. Elegant and perfectly balanced. Sweet and Salty. aka Melon Carpaccio. #summervibes

Go To Post »
September 17, 2022 No Comments
one and a half slices corn baked humita recipe

Humita

It’s summertime. Which means it is time for Humita. Humita is a highly versatile Argentinian dish that comes in many, many forms. Humita appears throughout the Argentinian culinary atmosphere as a soup, steamed in the

Go To Post »
September 3, 2022 1 Comment
argentinian empanada recipe authentic argentine oneandahalfslices

Empanadas

There are many varieties but a recipe for specifically Argentinian empanadas is difficult to find – especially in English and out of the metric system. Often served as an appetizer, empanadas are hearty little handpies

Go To Post »
January 3, 2021 4 Comments
one and a half slices

Salt

“I have two lovers in life that I have never slept with. The city of Paris and potatoes.” – Francis Mallmann. The taste of empanadas, parrillada, and red wine came to flavor my adolescence, calibrating

Go To Post »
January 28, 2023 5 Comments
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Veggie

Brussels Sprouts Salad

one and a half slices healthy vegetarian recipes sprouts
Combine
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Shaved Brussels Sprouts Salad

one and a half slices healthy vegetarian recipes sprouts

For those who think you don’t like Brussels Sprouts, pause… let’s see what happens to them when we add a decent flavor profile. This healthy, clean salad is crunchy, flavorful, and interesting all in one bite. It’s fresh like summer, crisp like springtime, and full of fall and winter flavors. A perfect snack, app, or dinner if eating light. Makes me think that maybe some Instagram Reels are worth watching…

what you need

1 bag of Brussels Sprouts

1/4 cup Thompson raisins

1 red pear, diced

1/4 cup roasted pistachios (you could also use Marcona almonds)

3/4 cup Parmigiano Reggiano cheese

1 handful of fresh mint, sliced

4 tablespoons lemon juice

1/8 cup olive oil

Salt and black pepper to taste

how to make it

Remove outer leaves on Brussels Sprouts and cut them top down in thin strips, breaking them apart in a large bowl.

Add the raisins, diced pear, pistachios, cheese, and mint, and toss to combine. Squeeze lemon juice and add olive oil on top, tossing once more to combine thoroughly.

Enjoy!

Sprouts!
+ Raisin
+ Pear
+ Pistachio
+ Parm
+ Mint
+ Dressing
Combine
More Salads
one and a half slices signature arugula salad recipe

Signature Salad

There is a lot of salad in the OneandahalfSlices universe. You know, #eatfoodnottoomuchmostlyplants. That said, this is easily the favorite. It is green, zesty, and light. It works as a side salad or stands on its own with a hard boiled egg and some extra avo.

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September 17, 2022 3 Comments
one and a half slices greek greek salata salad recipe

Maroulosalata

Most people think of Greek salad as tomatoes, cucumbers, feta cheese, and plenty of olive oil. Marousalata, however, is a salad frequently served in Greek homes. It is a simple salad. An every day salad. An everybody salad. And here to stay in my kitchen. 

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October 29, 2022 No Comments
one and a half slices cucumber healthy summer sesame side dish salad

Cucumber Sesame Salad

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

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July 22, 2023 1 Comment
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Perfect Mashed Potatoes

one and a half slices perfect recipes seasons fall locally sourced local food produce
one and a half slices recipes local delicious food

Perfect Mashed Potatoes

one and a half slices perfect recipes seasons fall locally sourced local food produce

Some are of the opinion that mashed potatoes do not a blog post make. Too simple. And I get it. We do think of mashed potatoes as being simple. To make them restaurant-quality, you have to infuse your cream, caramelize your garlic, and get one of those weird potato grinder sifter contraptions. You can still do all that and those potatoes are STELLAR. But there is this one little trick – this simple, potato-based nuance that changed my weeknight potatoes for life, without purchasing a new kitchen contraption.

See, all my life I’d loaded up my mashed potatoes with heavy cream, parmesan cheese, butter, and anything else that would make them, well, creamy. My mother will quietly remind me of the time that as a 12-year-old I dumped an entire bottle of Bullseye barbeque sauce into a bowl of mashed potatoes I was serving it to my parents in an attempt to make them moist. Turns out I was missing the key to moist mashed potatoes. That key is gifted to you here.

On another note, did you know that a potato with a dash of milk has everything a person needs to survive??? All essential vitamins and even a little protein. No wonder people got by in the great potato famines. Scenes from Dr. Zhivago are rich in my mind when I think of the elegant simplicity of a boiled potato with perhaps a splash of milk and some salt. 

what you need

1 1/2 pounds of white or red potatoes, washed, and half peeled

1 tablespoon minced fresh garlic

1 tablespoon butter 

Salt and Pepper to taste

(optional) 1 splash of whole milk or heavy cream

(optional) 1 tablespoon minced chives for garnish

(optional) 1/4 cup fresh parmesan cheese for flavor

note: the optional ingredients are just that. optional. why? because you don’t need to add heavy cream for moisture. if you’d like to add it for depth of flavor, you are welcome to do so alongside chives and parm (personally, I LOVE the parm). 

how to make it

Cut potatoes in half and boil stovetop for ~20 minutes on high until potatoes are soft. Once soft, drain the majority of the water from the pot, but not all of it! 

The key to moist mashed potatoes is to leave some (about 1/4 cup for a small-ish pot) of the reserve potato water in there while you mash. 

Mash the potatoes, Stir in the butter, fresh garlic, cream, parmesan cheese, and salt and pepper to taste. Garnish with chives if desired and serve.

I serve these potatoes all the time but they are featured here as part of the 2021 Christmas Goose dinner alongside Crispy Cranberry Brussels Sprouts and Citrus Dill Roasted Carrots. 

🦃More from the Holiday Collection🎄
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Crispy Cranberry Brussel Sprouts

oneandahalfslices brussel sprouts crispy recipe holiday
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Crispy Oven Cranberry Brussels Sprouts

oneandahalfslices brussel sprouts crispy recipe holiday

Crispy Brussels Sprouts are a fall favorite but this recipe definitely adds some #Christmasvibes by adding both the color and the flavor of dried cranberries. If you really want to up the flavor profile, you could also crumble on a very small amount of bleu cheese. This dish was part of the 2021 Roasted Goose dinner alongside my Perfect Mashed Potatoes and Citrus Dill Roasted Carrots but these sprouts make the perfect Fall-Winter side dish to almost any meal.

what you need

1 bag of Brussels Sprouts

1/4 cup dried cranberries

3 drizzles olive oil

1 scant drizzle balsamic vinegar

Salt and Pepper to taste

(optional) 2 tablespoons finely crumbled bleu cheese

how to make it

Preheat oven to 375. Wash the Brussels Sprouts and cut them in half (the larger ones in quarters). In a mixing bowl, coat the sprouts in olive oil, vinegar, salt, and pepper, tossing thoroughly. 

Spread sprouts out onto a baking sheet and bake for ~30 minutes or until crispy. Toss with dried cranberries and serve immediately, topping with bleu cheese if desired.  

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