Tag: brunch

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Sweet

Sweet Potato Biscuits

one and a half slices sweet potato biscuit recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Sweet Potato Biscuits

one and a half slices sweet potato biscuit recipe

As if the OneandahalfSlices flaky biscuits weren’t delicious enough, this variation on the theme is the perfect spring, summer, or fall use for that extra large, earthy sweet potato you ‘ll get all season long. Just like the one I got in my first CSA pick-up of the season from Potomac Vegetable Farm last week! The sweetness in these beauties comes from the sweet potato itself which means that there is no sugar in this recipe. Surprisingly the pulp doesn’t make the biscuit dense at all. You may have to play with sweet potato-to-dough ratio a bit (I believe I ended up adding more flour as I folded the biscuits over on themselves), but in the end this recipe comes together pretty nicely. The flavor profile is unique but subtle – perfect for brunch or as a side dish to a roasted chicken or turkey dinner. 

what you need

2 cups of flour

puree from 1 extra large sweet potato (about one heaping cup)

1 tablespoon baking powder

2 teaspoons salt

1/2 teaspoon baking soda

8 tablespoons cold butter cut into tiny pieces

a little more than 1/3 cup whole milk

how to make it

Preheat oven to 400 and bake the sweet potato for 60-90 minutes or until soft. Use a fork to poke holes in the top of the sweet potato and place on foil as it will leak. 

Sift dry ingredients into a food processor and pulse a couple times to combine. Add the butter and pulse until only small, pea-sized pieces of butter remain. 

Squeeze the sweet potato puree out of the sweet potato skin into a bowl. Add the milk to the sweet potato and combine until very, VERY smooth. Mix the sweet potato mixture into the dry mixture using a spatula to massage until the dough becomes less crumbly and begins to come together.

This might take a moment but DO NOT OVERMIX. 

Turn the dough out onto a lightly floured surface, pat it out until it is about an inch thick, and fold it over on itself several times to create layers, careful not to mash the dough too much. 

Use a glass to cut the biscuits into rounds. Do not twist the glass. Transfer the cut biscuits into a cast iron skillet. brush with melted butter, and bake ~25 minutes in the oven (still at 400). 

You can easily freeze these biscuits and bake them as needed. Enjoy with butter, honey, or a deep berry jam. 
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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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Sweet

Silver Dollar Pancakes

One and a Half Slices breakfast brunch thin pancake recipe
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Silver Dollar Pancakes

One and a Half Slices breakfast brunch thin pancake recipe

Growing up my dad – like everyone’s dads – made pancakes for breakfast. Left to my own devices, I would always select crispy waffles or French toast, but we all know that, of the three, pancakes are the simplest and quickest to churn out for restless pre-teen sleepovers. My dad always made what he called Silver Dollar Pancakes, or thin, almost crepe-esque pancakes – more Nordic than American. To this day, I find the inch-high fluffy restaurant pancake an insult to the morning, preferring crepes or crepe-style confections whenever possible. Stack a few of these beauties, drizzle in good quality maple syrup, and garnish with a few fresh (or stewed) berries.

🥞🍓🍁

Happy Easter Sunday!

what you need

1 cup flour

1 egg

1 cup whole milk

1 tablespoon sugar

1 teaspoon baking powder

3 tablespoons butter

1 teaspoon salt

how to make it

Whisk dry ingredients together. In a separate bowl, whisk the egg, then add two tablespoons of the butter (melted) and the milk. 

Combine the two mixtures until just incorporated (lumpy batter is totally cool at this point – do not overmix). 

Place pancake batter in fridge overnight or for at least an hour. When ready to cook, heat a skillet to medium-high heat and add the remaining tablespoon of butter. Spoon batter onto skillet, spread out to desired thickness, and let rest until bubbles begin to form on the top. At this point, flip the pancake and cook through on the other side.  
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