Tag: Asian

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Veggie

Crystal Miso Salad

one and a half slices local simple recipes food

Crystal Miso Salad

one and a half slices miso ginger soy salad noodles recipe thai

Single serve. Veggie forward. Cold. Clean. Fresh. & Crunchy.

🥢🍋‍🟩🌶️🫑🥒🥕🫚🥜🫛🥢

what you need

2 small Persian cucumbers, sliced lengthwise and very thin

1 extra large carrot, peeled and then shaved using the carrot peeler

the green parts of 2 green onion stalks, sliced

1 cup finely sliced red or savoy cabbage

1 cup steamed and cooled shelled edamame

1 cup rice vermicelli noodles, cooked according to package directions 

1/2 cup roasted peanuts, coarsely chopped 

1 small handful of fresh cilantro, washed and coarsely chopped 

🥢

1 teaspoon grated fresh ginger root

2 tablespoons soy sauce

1 tablespoon plain miso paste

1 tablespoon creamy, runny peanut butter

2 tablespoons hot water

1 teaspoon sea salt

the juice of 1/2 a lime

1 teaspoon rice vinegar

1 teaspoon toasted sesame oil 1 teaspoon chili oil (such as Momofuku)  

🥢

1 tablespoon toasted sesame seeds

how to make it

Method: lots of chopping and peeling

Utensil: peeler, mostly

First, the veggies. Peel the carrot, chop the cucumber, steam the edamame, chop the cilantro, chop the cabbage, chop the green onion, and toss it all together in a mixing bowl.

Then, the dressing. Combine all ingredients in a jar and shake vigorously. Adjust for taste. It should be slightly thin.

Finisher. Cook the rice noodles and strain them into the vegetable mixture, careful to keep them somewhat separated as they have a tendency to cool together in a chunk. You can also toss them in a little sesame oil to help with this. Add the peanuts and toss everything once or twice. Then add the dressing and toss until everything is coated. You should have one heaping bowl full when this is all done. 

Garnish with toasted sesame seeds and eat with chopsticks.
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Veggie

Fried Rice

one and a half slices recipes local delicious food

Quintessential Fried Rice

Fried rice: the perfect solo or double date weeknight shutdown when there is leftover (white, long-grained) rice in the fridge.

This hits. Pretty much any night. The post is old but the recipe is updated.

what you need

2-3 eggs, whisked

1 tablespoon butter

2 carrots, peeled and diced tiny

1 cup frozen peas (take them out during prep, let them thaw)

1/2 yellow onion, diced tiny

2-4 cups cooked, leftover, long-grain white rice (like a basmati or a jasmine). For best results, use day-old rice. You actually need the rice to be dry for this recipe.

1/2 cup green onions, sliced thinly, with some extra for topping

1 knob of fresh ginger, grated

2 cloves of garlic, grated

1 small knob of fresh turmeric, grated

freshly ground black pepper

1 tablespoon toasted or regular sesame oil

3 tablespoons soy sauce or Tamari + a bit more for cooking 

2 teaspoons chili oil and/or 1-2 tiny diced red Thai chilies 

2 teaspoons of rice vinegar

2 tablespoons sesame seeds 

1 bunch of green onions, washed and chopped

(optional) prepared/leftover protein such as chicken, steak, or tofu. Personally, I am happy with eggs + veg.

🌶️🔥🥢

how to make it

Here is how we are going to approach this. And hopefully you have a wok, but if you don’t, a regular old large frying pan will work just fine.

First, scramble your eggs in the tablespoon of butter and set aside. Leave them on the softer side and break up the curds into smaller pieces.

Next, dice all your veg and set it out so it’s ready to go. I recommend three piles:

  1. Carrots, onions
  2. Garlic, ginger, turmeric, black pepper, chilies and chili oil 
  3. Green onion, green peas, sesame seeds

The creation of this is going to move quickly so best have everything set out.

Heat up a few tablespoons of your favorite cooking oil in your wok. For me, that is avocado oil (no seed oils in this house). Get it really fucking hot. And turn on the stovetop vent.

1 tablespoon of tamari + the carrots and onions. Two minutes.

Follow with the garlic, ginger, turmeric, black pepper, chilies, and chili oil + 1 tablespoon of tamari. One Minute. (Stir it a lot). 

Move the veg to the sides of the wok, add another tablespoon of cooking oil, and add the leftover rice. Spread it out and stir it up a bit, optimizing for maximum rice contact with the wok. To the top of the rice, add 1 more tablespoon of tamari, the sesame oil, and the rice vinegar. Stir it all up and now let it sit for two minutes. Stir. Two more minutes. Stir. A little smoke is okay. 

// If you are using a protein, throw it in now, stir. One more minute. Just warm it up. 

Last step. Add the green onion, green peas, sesame seeds, and scramble egg. Stir it up. Then take it off the heat.

You’re done. You made it. 20 minutes tops. With no seed oils. Now go eat that shit with chopsticks and sake. 
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Veggie

Cucumber Sesame Salad

one and a half slices cucumber healthy summer sesame side dish 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

Sticky Salmon

Wow, did I get sidetracked with The Protein Trio. But in case you were following along with Hot Honey ‘Baked Fried’ Chicken and then Rabbit/Chicken Cassoulet, the third protein in our protein trio is this sticky salmon. I paired it with a side salad/salsa that bears some resemblance to The Florida Salad of this summer where mangoes and avocados abound! From weeknight to datenight!

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October 17, 2023 No Comments
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

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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August 11, 2021 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
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
Categories
Omni

Katsu Ramen

one and a half slices authentic katsu chicken ramen recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Chicken Katsu Ramen

You all know that 2021 was the year of the Ramen for me… I discovered it in the summer of 2020 (thanks Christian and Hadlee 💜) and set to work recreating less sodium-intense, more veggie-friendly versions at home. Taking the extra step to make the chicken katsu isn’t as straightforward as the veggie ramen but it does add another dimension which is very much appreciated on cold winter nights or crisp spring evenings. I adapted this from Half Baked Harvest who has tons of quick, Asian-inspired dishes that cycled through my kitchen at the end of last year. 

what you need

4 garlic cloves, minced or grated

2 shallots or 1/2 onion, minced 

1 ginger knob, minced or grated

1 cup mushrooms of choice, thickly diced

1 teaspoon red pepper flakes

1/4 cup miso paste of choice

2 tablespoons fermented chili paste 

6 cups chicken broth

1/2 cup coconut milk

1/4 cup soy sauce

Ramen noodles of choice

4 cups spinach

1 tablespoon toasted sesame seed oil

2 soft boiled eggs, halved

garnish: diced green onion

🍜

4 small chicken cutlets (if your chicken breasts are thick, it is important that you slice them smaller)

1 cup Panko

3 tablespoons sesame seeds

dash of salt, to taste

dash of cayenne pepper or paprika, to taste

1 tablespoon oregano

how to make it

Place garlic, shallots, ginger, and pepper flakes in a large pot with a tablespoon of oil over medium heat and sauté until fragrant. Add in the mushrooms and sauté another minute. 

Add the chicken broth, coconut milk, and soy sauce, and heat until steaming. At that time, add in the miso paste and the chili paste and bring to a gentle boil. Boil for approximately 10 minutes. Taste for flavor but, at this point, you shouldn’t need salt. 

As the broth gently boils, mix all the ingredients together with the Panko and bread your  chicken. You can use an egg to adhere the crumb mixture to the chicken but I prefer not to. Fry the chicken cutlets in oil over medium-high heat for 3-4 minutes on each side, remove to a cutting board, and cut the katsu into strips. 

Returning to the broth, add the spinach, noodles, and sesame oil, and simmer another ~5 minutes until the noodles soften. Alternatively, you are welcome to cook your noodle separately and pour the broth over them. 

Place noodles and broth in your serving bowls, adding to each bowl a halved egg and two chicken cutlets, sliced. Garnish with diced green onion and toasted sesame seeds and serve warm. 
Give Me Thai, Stir Fry, Ramen, Rice
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Omni

Cashew Chicken Noodle

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

Spicy Cashew Chicken Noodles

This is a sweet, interesting, one-pot weeknight meal that can be made quickly with fresh mango, pineapple, peach, or preserves. Throw in some Thai basil or spinach for a little hint of green and choose your favorite rice vermicelli noodle! If you’re a fan of cashews, this one is a winner. 🍜

what you need

1 1/2 cups pureed mango, pineapple, or peach

OR

1/2 cup mango, pineapple, or peach preserves

1/4 cup soy sauce or Tamari

1 tablespoon honey (you can skip this if using preserves)

1 squeeze fresh lemon juice

1 small knob of fresh ginger, minced

//

2 medium chicken breasts, diced

1 handful Thai basil or spinach, cut into ribbons

1 cup cashews, lightly toasted in the oven

1 package vermicelli rice noodles or noodle of choice 

1 tablespoon sesame oil

1 large clove garlic, minced

1/4 cup red onion or shallot, sliced thinly

1 tablespoon red chili flakes

sesame seeds, for garnish

4 tablespoons coconut milk or cream

how to make it

Toast the cashews. In the oven until lightly browned.

Marinate the chicken. Mix together pureed fruit, soy sauce, honey, lemon juice, and ginger. Pour 1/3 of mixture over diced chicken and allow to marinate for at least one hour. 

Cook the noodles. Heat one small pot of water to boiling, remove from heat, and insert noodles. Stir and let stand for ~5 minutes. Strain and toss with salt and coconut milk. Set aside. 

Make the sauté. Heat the sesame oil over med-high heat. Add garlic, red onion, and chili flakes, stirring about 2 minutes. Reduce heat to medium and add marinated chicken chunks and cook almost through, about 7 minutes. (The longer you leave the chicken undisturbed in the pan, the more likely it is to caramelize). Once almost cooked through, add the remaining marinade and stir for an additional 3-5 minutes.

When ready (when chicken is cooked through and/or caramelized), add the toasted cashews and spinach, and stir until spinach begins to wilt.

Presentation. Using a spoon, push all the chicken to the sides of the pan leaving a hole in the middle. Twist the vermicelli noodles into four bouquets to fill this hole and then arrange the chicken back around it so that all the food is in the center of the pan. Sprinkle with additional Thai basil and sesame seeds. 

Watch a live video of this one-pot meal being made on the @oneandahalfslices Insta!

 
noodle-soup-bowl-with-chopsticks-icon-bowl-of-ramen-noodle-icon-vector
Other Rice Noodle Ideas

Fried Rice

July 24, 2025 4 Comments

A quintessential fried rice recipe. AKA what to do with leftover rice, weeknight style. This hits. Make it spicy. 🌶️ Get some sake. Fuck it, go to Japan.

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

Cucumber Sesame Salad

July 22, 2023 1 Comment

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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one and a half slices authentic katsu chicken ramen recipe

Katsu Ramen

March 19, 2022 1 Comment

You all know that 2021 was the year of the Ramen for me… I discovered it in the summer of 202 (thanks Christian and Hadlee 💜) and set to work recreating less sodium-intense, more veggie-friendly versions at home. Taking the extra step to make the chicken katsu isn’t as straightforward as the veggie ramen but it does add another dimension which is very much appreciated on cold winter nights or crisp spring evenings.

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Miso Ramen

April 17, 2021 2 Comments

This is a hearty, complex take on Ramen with about 1/3 of the sodium and no fatty meat. Using eggs as protein, this dish is bolstered with thick-cut Portobello mushrooms and crunchy veggies like broccoli and bok choy. 

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Thai Curried Noodles

March 11, 2021 2 Comments

This is a unique, Thai-style curry with the poignant flavors of shallot, turmeric, coconut, and ginger over noodle. It is somehow hearty enough for winter but light enough for summer at the same time, and it is likely my new favorite Thai-style curry. So throw in a Thai chili, spice it up, and get to marinating!

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Veggie

Miso Ramen

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

Miso Ramen

This is a hearty, complex take on Ramen with about 1/3 of the sodium and no fatty meat. Using eggs as protein, this dish is bolstered with thick-cut Portobello mushrooms or crunchy veggies of your choice like broccoli and bok choy. For a first foray into Ramen, I’m pretty pleased. Actually, Fall of 2020 was the first time I had Ramen without the Maruchan label… ‘real’ Ramen. It isn’t my favorite food but Ramen, like Pho, comes in handy on cold winter days. This is the first of many one-bowl, Asian-inspired noodle recipes you’ll find alongside Thai Curried Noodles!

what you need

1 package ramen noodles of choice (I like these Hakubaku noodles from Whole Foods)

2 eggs, soft boiled

6 cups vegetable broth

1/4 cup tahini

(optional) 2 tablespoons miso paste of choice

(optional) 1/2 tablespoon fish sauce

1 tablespoon rice wine vinegar

1/8 cup soy sauce or Tamari

1 knob of fresh ginger, grated 

2 cloves garlic, grated

1 tablespoon sesame oil

3 tablespoons olive oil

2 small shallots, diced (shallots have a unique flavor but if you don’t have shallots, you can use onions)

1/2 mushrooms, sliced (any kind, mixed kinds, the more mushrooms the merrier!)

2 types of veggies of choice… I used Brussel sprouts and carrots, but bok choy, kale, sweet red peppers, portobello mushrooms, pole beans, and broccoli would all work well.

Red pepper flakes or 1 spicy chili pepper, minced

Half a lime cut into wedges

Sesame seeds for garnish

(optional) 2 long green onions, cut into small slices

how to make it

Preheat oven to 350. Toss carrots and Brussel sprouts in olive oil, salt, and cayenne pepper if desired, and baked on foil-lined baking sheet for 20-25 minutes until just crispy, stirring once about 10 minutes in. If the vegetables you are using would be better blanched than roasted (like pole beans), blanch them in boiling water and set aside. 

Meanwhile, heat 1 tablespoon of sesame oil in pan over medium heat. Grate garlic cloves and fresh ginger root into oil. Add minced shallot and sauté until fragrant, about 4 minutes. Add the mushrooms (if using) to the mix and given it a stir. Add the tamari, miso paste (if using), fish sauce (if using), rice wine vinegar, and red pepper flakes or chili pepper. Stir until combined, still over medium heat. Add the tahini followed by the vegetable broth and bring to a gentle boil. Salt and pepper to taste.

Place ramen noodles in pot of broth and cook until soft, as package directs. Working with two bowls, remove a serving of noodles from the pot and place in each bowl. Add the carrots and Brussel sprouts, and the soft boiled egg, cut in half. Ladle desired amount of broth over bowl of veggies (ensuring you get some mushrooms, too) and garnish with a lime wedge, green onions, and toasted sesame seeds.

Obviously, you are free to customize this dish with different veggies or the addition of a protein. Veggies are better if oven roasted or pan seared before adding them to the bowl and something like bok choy should definitely be pan seared first, a la Thai Curried Noodles. 

More ramen and noodle recipes to follow! 

Carrot, Bean, Pepper
Vegetable Ramen!
Carrot, Brussel, Mushroom
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Omni Veggie

Thai Curried Noodles

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

Thai Curried Noodles

Turmeric is the magic spice. I LOVE curries, and am constantly on the lookout for new curry variants that are available to me on a weeknight (because my classic Chicken Korma is a more extensive undertaking). This one makes a spicy, uniquely-flavored curry bowl owing to a few select ingredients. Recipe credit here goes to The Half Baked Harvest with a few slight modifications.

what you need

For the marinade:

1 tablespoon ground turmeric

1 tablespoon grated fresh ginger (or ground)

2 tablespoons soy sauce or Tamari

1 dollop of honey

1 tablespoon sesame oil

1 tablespoon fresh lime juice

For the curry:

1 large chicken breast, cut into large chunks

1 package Thai vermicelli rice noodles

2 medium shallots, one sliced in half and one whole

2 tablespoons sesame oil

2 bunches baby bok choy, each sliced in half and the interiors washed thoroughly

1/2 lime, juiced

2 garlic cloves, peeled

1 medium knob fresh ginger

1/4 fresh chopped cilantro or Thai basil

1 tablespoon tomato paste

1 tablespoon turmeric

1 16oz can coconut milk (I like to cut the coconut milk with about 1/2 cup cashew or other plant-based milk… cuts down on the fat content of the meal).

2 tablespoons fish sauce

1 hot chili pepper, minced

For garnish:

thin red onion slices 

fresh coriander or cilantro leaves 

Roasted peanuts and/or sesame seeds 

how to make it

Whisk all ingredients for marinade together and toss chicken chunks in the mixture. Let stand at least 1 hour. 

Using a large cast iron pan or a Dutch oven, heat one tablespoon sesame oil over high heat.

Brown chicken on each side, about 3 minutes per side. Remove and set aside on a plate.  Place the bok choy bunches and shallot sliced side down in the pan and let cook on high heat for two minutes (do not stir, move, or otherwise disrupt the tiny choy). Flip the boy choy and sliced shallot and cook the other side for an additional 1 minute. The choy should be a caramelized brown color. Remove the choy from the pan and set aside on a plate. 

Bring a small pot of water to a rolling boil, submerge vermicelli noodles in water, remove from heat, cover, and let stand for five minutes. Drain, rinse with cold water, and place two twists of noodles into two bowls. 

Add the remaining one tablespoon of sesame oil to the pan and reduce the heat to medium. Using a hand grater, grate the garlic cloves, the knob of fresh ginger, and the whole shallot over the pan (alternatively, you can mince these ahead of time). Add the fresh cilantro and the chili pepper, and sauté for about two minutes. 

Add the tomato paste, turmeric, coconut milk, fish sauce, and lime juice to the pan and stir to combine. Slide the chicken back in the pan and simmer over medium heat until the sauce begins to thicken, about five minutes. Then add bok choy and shallots, and simmer for an additional two minutes. 

Remove from heat. Spoon curry over noodles in bowl. Top with a cilantro or Thai basil leaves, sliced red onion, and roasted peanuts and/or sesame seeds. 
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Stir Fry

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

Weeknight Stir Fry

Two years ago I learned to make Pad Thai (the healthy, weeknight way). I was so thrilled with the simplicity and versatility of both the sauce and the base recipe that I quickly started customizing. Two years later we have weeknight stir fry, the meal that makes an appearance on my kitchen table at least twice every week. It is the perfect meal to unite all those errant vegetables from the CSA that are leftover in the fridge after a week of cooking. Read thoroughly below and let the contents of your fridge dictate your version of weeknight stir fry.

recipe

This recipe is like the Pirate Code of cooking. There are no mandatory ingredients. Only guidelines. 

It is comprised of three parts: the base, the stir fry, and the garnish (plus the sauce, for which I recommend my tried-and-true Peanut Pad Thai Sauce). You’re going to layer your bowl in this fashion, starting with the base on the bottom, the stir fry on top, and finishing the dish with the garnish, as shown in the images below.

Base
+ Stir Fry
+ Garnish

Base. The base is going to provide the foundation for the meal. The culinary infrastructure on which the vegetables of your choosing will elegantly rest, drizzled with the tiniest bit of sauce. Options include:

  • brown rice, for a hearty, healthy meal
  • white rice, for a more commercial interpretation of ‘stir fry’
  • a bed of sautéed cabbage or wilted garlicky kale for a complete vegetable overload
  • raw, romaine lettuce for a super light lunch
  • note: when placing the base in the bottom of the bowl, drizzle with a bit of sauce for extra flavor

Stir Fry. The stir fry is the mixture of proteins and vegetables that you choose to make up the bulk of the dish. If using meat, cook it first in the pan before adding the vegetables incrementally. If using tofu or tempeh, you may want to cook those separately depending on how you usually like them. Stir Fry contents include:

  • chicken breast or thighs, cut into slices (or similar cuts of pork)
  • tempeh or tofu
  • green or savoy cabbage
  • carrots
  • yellow onions
  • zucchini
  • Portobello mushrooms 
  • Bok choy
  • kale or spinach leaves
  • sliced bell pepper (longways)
  • sliced jalapeño pepper (longways)
  • broccoli stems (this is one of my favorites to minimize food waste. If you use the broccoli florets in another dish, save the stems. If particularly rough, peel them lightly like a carrot, cut off the ends, and cut them into thin strips. Then mix them into the stir fry as you would carrot sticks. They also take on Tamari or soy flavoring brilliantly on their own over a bed of rice for a simple lunch) 

To make the stir fry: simply cook meat through in frying pan and add vegetables in order of crunchiness at 2 minute intervals (for example, broccoli stems first because they are crunchiest, then carrots and onions, then zucchini). Once all is cooked, top with sauce, stirring for another minute, then removing from heat.

Garnish. This is how you will top your stir fry, but it’s not just decoration. The garnish can add real substance if you want to make the meal more or less substantial. Suggested garnishes:

  • fried egg (for extra protein)
  • sesame seeds
  • minced chives or green onions
  • halved cherry tomatoes
  • carrot or cucumber slices
  • lime wedge
  • sautéed Portobello mushroom slices (pan fried in sherry and garlic)
  • halved peanuts or cashews toasted under the broiler 
  • shelled, steamed, salted edamame (more extra protein!)
  • sliced jalapeño pepper (roundways)

Customize away and enjoy! Again, this is such a staple meal in my house, if you come up with combinations not listed here, put them in the comments section!

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Pad Thai

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

Healthy Pad Thai

Most of us know Pad Thai as a delicious, peanut-y warm dish that is comforting and about 1K calories per bite. Not this pad thai. Make way for delicious, healthy, easy, weeknight pad thai. You’ll never order take out again after you acclimate to this super flexible, vegan, vegetarian, chicken, pork, or tofu pad thai, made with peanut sauce.

what you need

2 chicken thighs or 1 large chicken breast, cut into slices or chunks (alternatively, pork, tofu, or tempeh)

1 small zucchini

2 medium carrots

1/2 yellow onion

1/2 package Organic Forbidden Rice black rice noodles (or Pad Thai noodles of your choosing) 

1 tablespoon Ghee (butter or sesame oil will work in the absence of Ghee)

1 batch of homemade peanut pad thai sauce

2 tablespoons butter or desired cooking oil

(optional additions) 1/2 small head of cabbage cut into ribbons, 1 Portobello mushroom, 1 head of broccoli, 2 eggs, 1/2 an avocado cut into slices, etc. See notes below.

Get the sauce recipe here. 

how to make it

Make the base. If using brown rice, pour two cups of water into a pot with 1 tablespoon of salted butter and bring to a boil. Add 1 cup of rice and cook, covered on the lowest simmer for 45 minutes until all water has disappeared. Do not stir at any point during the process. Leave covered and remove from heat.

If using noodles, cook noodles according to instructions on package, strain, and set aside.

Make the sauce.

Make the stir fry. Cut zucchini, carrots, and onion into long, thin strips and set aside. Place ghee in large frying pan and melt over medium heat.  Add chicken slices/chunks and sauté until pink has just disappeared from the centers. Starting with the carrots, then the onions, and finally the zucchini, add vegetables to pan in 2 minute increments, then cook for an additional 4 minutes until vegetables (especially carrots) are softened but still retain a bit of crunch. 

Pour 3/4 of the sauce over the vegetables and stir for 30-60 seconds, just to warm and thicken the sauce ever so slightly. Remove from heat. If topping with fried egg, heat 1 tablespoon butter in pan and quickly fry 2 eggs to desired consistency.

Serve. Place a helping of rice or noodles in the bottom of a bowl and drizzle lightly with remaining sauce. Spoon a hearty helping of the vegetable mixture over the base. Top with desired garnish (see notes below).

With Egg
With Peanut
Without Egg

This recipe, its sauce, and its sister dish Weeknight Stir Fry are literally the most versatile recipes I have ever tried. They are excellent for having a CSA, when many times I end up at the beginning of a week with several misfit vegetables and no one dish to unite them. This is that dish. Check out the Weeknight Stir Fry and Peanut Sauce posts for customization instructions.

One way to take this one bowl wonder up a notch is to augment it with garnish. Actually, this recipe is the reason I pay attention to garnish at all. Not only does it make the dish more presentable (say, for Instagram posts…), but it also adds considerably to the flavor and substantial-ness (totally a word) of the meal.

The Fundamental Laws of Garnish

1. Always add something fresh. This recipe is filled with cooked vegetables that can benefit from the added freshness and crunch of an uncooked vegetable. Some of my favorites: halved cherry tomatoes, sliced radishes, fresh lime wedge, a couple raw carrot wheels (or, if you’re feeling adventurous, perhaps a carrot flower), cucumber slices.

2. Always add something tiny. This gives the dish a daintily haphazard ‘sprinkled’ air. That may sound ridiculous but it looks great in pictures. Suggestions: halved peanuts or cashews toasted under the broiler, sesame seeds (!), minced chives or green onion, fresh parsley flakes.

3. Consider amplifying the meal with a side. If the one bowl concept isn’t popular with family members (or your significant other simply wants something a bit more “substantial”), consider adding a side dish or two to the bowl. Some of my favorites: long slices of Portobello mushroom pan fried in marsala or sherry and garlic, fried egg, steamed broccoli florets, salted and shelled edamame beans, fresh avocado slices. 

On a completely separate topic, I am definitely noting “The Absence of Ghee” as a potential mid-life crisis rock band name. 

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Veggie

Peanut Sauce

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

Peanut Sauce

This is the versatile Peanut Sauce. Ironically, only the variation is made with actual peanut butter. The version I typically make is peanut-free! But this is THE sauce for healthy Pad Thai, Weeknight Stir Fry, rice attire, salad dressing, noodle accoutrement, etc. If you’re missing an ingredient, don’t panic. There is a substitution for almost everything. So customize away!

what you need

2 tablespoons tahini

2 tablespoons almond butter (or any nut butter)

Juice from half a lime

1/2 tablespoon rice wine vinegar

1 whole garlic clove, peeled

1 small knob of fresh ginger (no need to chop or peel)

3 tablespoons Tamari (or soy sauce)

1/2 tablespoon fish sauce

1/4 cup cashew milk (or other nut milk, or regular milk)

Salt, black pepper, & cayenne pepper to taste

 

 

See below for sweet peanut variation.

how to make it

Place all ingredients in chopper or small blender (I use the smallest container in this 3-in-1). Blend until smooth adding milk or water to reach desired consistency, noting that if adding to stir fry over heat, the mixture will thicken slightly.

Notes on texture: The amount of liquid controls how thick or thin this sauce becomes. Add more or less milk depending on desired thickness.

Notes on ingredients: This recipe is SUPER flexible. The substance comes from the nut butters. My favorite blend is tahini + almond, but peanut is a good option as well. If lacking tahini, you could make the entire thing with 4 tablespoons of almond butter.

Lime and vinegar give you the tanginess. I would be hard pressed to make this without lime juice but, technically, you only need one of the two, and could probably get away with lemon in a pinch. Similarly, you could skip the ginger OR the garlic OR the fish sauce and not be hurting for it.

To make this recipe sweeter: add 1 tablespoon fresh honey, 1 tablespoon of Hoisin sauce, or 1 tablespoon of molasses.

Sweet Peanut Variation

what you need

1/4 cup natural peanut butter

1/4 cup lime juice or 1/8 cup rice wine vinegar

2-3 tablespoons Tamari (or soy sauce)

1/2 teaspoon fermented chili paste (or sriracha)

1 tablespoon maple syrup

2-6 tablespoons of water

1 teaspoon sesame oil

(optional) 1 garlic clove, finely grated

(optional) 1 fresh ginger knob, finely grated

 

how to make it

Whisk together all ingredients excluding the water. Add the water one tablespoon at a time until desired consistency is reached.

Since natural peanut butters vary in consistency from very thick (Whole Foods or Publix brands) to very thin (some in jars), you will need to adjust the amount of water to achieve the consistency that suits your dish.

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