Tag: chopsticks

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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

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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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Omni Veggie

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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