Tag: healthy

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Omni

Red Thai Curry

one and a half slices red thai curry soup simple recipe spicy
one and a half slices local simple recipes food

Immunity Spiced Red Thai Curry

one and a half slices red thai curry soup simple recipe spicy

Guys, if there is a punch to be packed, this soup is packing it. This has everything you need to fight wintertime illness and boost your immune system, plus so much spice it’ll make you sweat, cry, and generally celebrate being alive. This is the stuff of morning face ice plunges, heavy weight workouts, and apple cider vinegar shots. But way more delicious. The best part is that it comes together in one pot on any weeknight. Yep, this weeknight meal is here to stay, and it is absolutely perfect to fight that February chill. This is your new chicken noodle soup.

🌶️🌶️🌶️

what you need

1 red bell pepper, cut into small slices

1 small yellow onion, cut into small slices 

1 pound fresh chicken breast, cut into medium-sized chunks

2 tablespoons fresh turmeric root, grated

2 tablespoons fresh ginger root, grated

4 cloves garlic, grated or thinly sliced

3 tablespoons red curry paste (choose a spicy one!)

1 teaspoon fish sauce

1 tablespoon black pepper

the juice from half a fresh lime

5 cups chicken broth (or 4 cups chicken + 1 cup water)

Almost 1 whole can coconut milk (I like the SIMPLE kind without guar gum or other stabilizers)

1 small package (2 servings) rice vermicelli noodles

1 handful fresh Thai basil and/or cilantro

salt to taste

how to make it

Method: stovetop

Utensil: Dutch oven or large cooking pot

Season chicken with salt and pepper, and brown the chicken chunks in the cooking pot over medium heat until golden. Remove from pot and set the chicken aside. 

Throw in some olive oil, coconut oil, or ghee to the bottom of the pan, and add the onion and bell pepper, stirring until they begin to soften, ~2 minutes. Throw in the ginger, turmeric, black pepper, and  curry paste, stirring continually for an additional 1 minute. Before anything burns, deglaze the pot with the chicken stock and add the chicken back in.

Bring mixture to a rolling boil. Add in the coconut milk, fish sauce, and lime juice, and continue to boil softly (may want to reduce the heat a bit, but keep it bubbling). 

After 10 minutes at a soft boil, add the rice vermicelli, pulling it apart in the pot using a fork or chopsticks. Depending on the brand you select, it should take around 5 minutes to soften and cook through. Check for taste and add salt if needed. When it is ready, use tongs to divide the vermicelli between two bowls. Ladle the soup on top of the noodles. 

Top copiously with the Thai basil and/or cilantro, and a squeeze more lime if you prefer.  
you know i love asian food
Categories
Omni

Sticky Salmon

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

Sticky Salmon with Mango Salad

Wow, did I get sidetracked with The Protein Trio. There was just so much other goodness happening. 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! The baked fried chicken is for the kids, the rabbit cassoulet is for cozy adults, and the sticky salmon is for date night. 

what you need

1 avocado, diced small

1 mango, diced small

1 jalapeno, diced super small

2 tablespoons of red onion, diced super small

1 cup romaine lettuce, cut into small pieces

1/4 cup fresh cilantro, chopped 

juice from 1 lime

1 teaspoon ground cumin

1 teaspoon salt

1 cup basmati rice 

1/4 cup olive oil

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried thyme

1 tablespoon brown sugar

2 teaspoons smoked paprika

1 teaspoon cayenne pepper

2 tablespoons salted butter

how to make it - read it thru first!

marinate the salmon. combine onion powder, garlic powder, thyme, brown sugar, smoked paprika, cayenne pepper, and 1/4 cup olive oil in a small bowl and mix. Prepare your salmon pieces on a baking sheet on tinfoil and set each piece on a small pat of salted butter. Rub the tops with the spice mixture and let sit for a couple hours.

bake the salmon. depending on the thickness of your fish and desired doneness, the time for this can be variable. My go-to is 15 minutes on 350 then check it. I like just a little pink in the middle and my salmon is typically about 1-1.5 inches thick. Leave a little room to broil the salmon on high for 1-2 minutes after to crisp up the top (especially the brown sugar). 

while the salmon is baking, prepare the rice according to the package. 1 cup rice, 1 3/4 cups water, a dash of salt, and 1 tablespoon of salted butter. Simmer for 15 is typically how my basmati goes down. 

make the salsa salad. combine the avocado, mango, jalapeno, red onion, romaine lettuce, and fresh cilantro in a bowl and toss gently. Drizzle with the juice from 1 lime, perhaps a smidge of olive oil, and sprinkle with a dash of cumin. Your salad is all set. 

serve. spoon the rice into a bowl and pile that salsa salad alongside it. When the salmon comes out of the oven, throw a nice juicy piece on top of your rice. And you’ve got yourself the perfect salmon bowl. Enjoy! 

Healthier Weeknights
Categories
Veggie

Asparagus Lentil Soup

oneandahalfslices recipes healthy local clean green eating eats
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Asparagus Lentil Soup with Spicy Pepitas

The Hearty One

This is the third soup recipe in the March Festival of Soups! (inspired by Green Kitchen Stories). And it is The Hearty One (Find The Cozy One and The Best In Show here). This one is the most elaborate but it also may be the most worth it if you’re into a wicked interesting flavor profile and a little meat on your bones (figuratively speaking – the protein in this soup is lentils). With some unique flavors and a burst of freshness that screams spicy, hearty chimichurri, this is just what the late Spring chill ordered to nudge the vibe towards summer and keep out the late-seeping cold. 

what you need

2 tablespoons coconut oil

1 bunch fresh asparagus

1 onion, diced

3 cloves garlic, minced

1 fennel bulb, diced

1 handful of spinach or dino kale

2 cups vegetable broth

1 tablespoon lemon juice

For the topping…

1 cup brown or puy lentils, boiled until al dente

1/2 cup raw pepitas

1 bunch parsley (flat or curley)

2 tablespoons olive oil

1 green chili, minced

1/4 cup nonfat Greek yogurt + 2 tablespoons more of olive oil

how to make it

Chop the asparagus into 1/2 inch slices, setting the tips aside for use in the topping. Chop the garlic, onion, and fennel, and sauté in the olive oil for 5-7 minutes until soft. Add the spinach, vegetable broth, salt, pepper, and lemon juice, and bring to a little rolling simmer. Let it summer on low for 15 or so minutes while you make the topping…

Set the oven to broil. Toss the pepitas in olive oil, chili powder, cayenne pepper, and salt, and spread onto a  baking sheet. Broil until brown but not burned, removed, and let cool for 10 minutes. Blanch the asparagus tops and chop the parsley finely. 

Toss the blanched asparagus tops, parsley, minced chili pepper, olive oil, and cooled pepitas together into a mixture. Return to the simmering soup, remove from heat, and transfer to a blender. Blend on high for 5-7 minutes or until smooth. 

Pour into bowls and top with pepita mixture. Mix olive oil with Greek yogurt into a crema, and additionally top with the crema. Serve immediately. 
More Soup!
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Veggie

Warm Garlic Almond Soup

one and a half slices green kitchen stories garlic almond soup recipe
one and a half slices local simple recipes food

Warm Almond Garlic Soup with Parsnip

The Cozy One

This is the second soup from The Great March Festival of Soups (inspired by Green Kitchen Stories). This soup is by far the coziest. The olive oil (provided it is good olive oil), grapes, and pistachios really do something special. And I do not recommend skipping the cayenne. This truly is a cure for the common cold and chilly weather. It’s a hug in a mug. It’s like fleece-lined mittens. It’s early spring. 

what you need

3 white root vegetables: parsnips, white potatoes, and/or celeriac

1 garlic bulb (~10 cloves)

2 cups boiling water

2 cups vegetable broth

1 cup of almonds, blanched

1 onion

1 tablespoon dried thyme

1 bunch of red seedless grapes, halved

1/4 cup roasted and salted pistachios, chopped 

1 tablespoon apple cider vinegar or lemon juice

olive oil, black pepper, and cayenne for serving

how to make it

Preheat oven to 400. Cut parsnips and onions into roughly same-sized chunks. Peel and halve the garlic cloves. Toss in olive oil and spread into a baking pan lined with tinfoil. Bake on 400 for ~20 minutes until the vegetables become soft. 

In the interim, blanch the almonds (60 seconds in boiling water). Remove the skins and place the blanched almonds in the blender with the water and vegetable broth. Pulse and then blend on high until you’ve made a crude almond milk. 

Add vegetables, thyme, vinegar, and salt to the blender and blend on high for two rounds of ~3-4 minutes for maximum smoothness. If you really want to smooth it out, you can add a couple glugs of olive oil while blending. 

Adjust spices for taste and pour into bowls. Soup should be very warm to hot. Drizzle with olive oil. Top with halved red grapes, toasted pistachios, cracked black pepper, and a few dashes of cayenne for extra spiceness. 

The Festival of Soups
one and a half slices green kitchen stories soup recipe collaboration

Green Pea Mint Soup

It’s cold. And it’s the time of year when everyone in Northern Virginia wishes they did not live in Northern Virginia. March drags on forever, and just when you think you’ve made it to spring, Easter is chilly and there is sleet on Mother’s Day. This is the all-star springtime soup. This green pea minty soup basically has a salad on top and the crema can get really creative. So break out the wasabi, the green vibes, and the blender. Best part is this thing takes all of 20 minutes to make. It is bright and vibrant; perfect for Easter, perfect for Spring. You’re welcome.

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March 19, 2023 No Comments
oneandahalfslices recipes healthy local clean green eating eats

Asparagus Lentil Soup

This is the third soup recipe in the March Festival of Soups! This one is the most elaborate but it also may be the most worth it if you’re into a wicked interesting flavor profile and a little meat on your bones (figuratively speaking – the protein in this soup is lentils). With some unique flavors and a burst of freshness that screams spicy, hearty chimichurri, this is just what the late Spring chill ordered to nudge the vibe towards summer and keep out the late-seeping cold. 

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April 10, 2023 No Comments
one and a half slices green kitchen stories garlic almond soup recipe

Warm Garlic Almond Soup

This is the second soup from The Great March Festival of Soups. This soup is by far the coziest. The olive oil, pistachios, and grapes really do something special. And I do not recommend skipping the cayenne. This truly is a cure for the common cold and chilly weather. It’s a hug in a mug. It’s like fleece-lined mittens. It’s early spring. 

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March 24, 2023 1 Comment
Categories
Veggie

Green Pea Mint Soup

one and a half slices green kitchen stories soup recipe collaboration
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Green Pea Minty Soup with Wasabi Crema

The Best in Show

It’s cold. And it’s the time of year when everyone in Northern Virginia wishes they did not live in Northern Virginia. March drags on forever, and just when you think you’ve made it to spring, Easter is chilly and there is sleet on Mother’s Day. Here at OneandahalfSlices we decided to combat the cold with what shall now be known as The Festival Of Soups. Three soups were made in one day, leftovers studied, and the all-star recreated three times in the subsequent 10 days. This, my friends, is the all-star. This green pea minty soup inspired by Green Kitchen Stories stole the show. It basically has a salad on top and the crema can get really creative. So break out the wasabi, the green vibes, and the blender. Best part is this thing takes all of 20 minutes to make. It warms up well so you can make it the night before a dinner party. And if you want to make it a meal with some protein, grill a couple prawns or top with some shrimp sauté. It is bright and vibrant; perfect for Easter, perfect for Spring. You’re welcome. 

what you need

1 yellow onion

2 cloves garlic

1 package (~16oz) frozen peas. Alternatively, fresh peas would be ideal.

1 can (~12-13oz) simple, full-fat coconut milk

12-13oz (~1 1/2 cups) vegetable broth

1/2 cup Greek yogurt

10+ sprigs of fresh mint

1 tablespoon coconut oil (or oil of choice)

olive oil for serving

Microgreens such as microarugula for serving  

(optional) 1 tablespoon wasabi paste 

(optional) cayenne and black pepper for serving

🥬🌼

🌷🥬

💐💐

how to make it

Heat coconut oil on medium heat in a large saucepan on the stove. Do not heat super hot – this is a slow roll / low burn recipe. Warm. Not hot. 

Slice garlic and dice onions, adding them to the pot and stirring until they become translucent, ~5 minutes. Add peas, mint, coconut milk, vegetable broth, and a little salt. Bring to a very low simmer for ~2-3 minutes. Do not boil. 

Remove from stovetop and pour soup into blender. Blend on high for a good while. The more you blend, the smoother your soup will become. I left mine on high for two rounds of ~3-4 minutes. The blending also makes it a little foamy. 

If you want to make crema for serving: Mix Greek yogurt with 2-3 tablespoons good olive oil. Add nutmilk, milk, or water to thin it out so it is drizzle-able. You can substitute the olive oil for wasabi paste if you prefer wasabi crema.

Pour into bowls to serve immediately. Soup should be very warm but not hot. To serve:

  • Drizzle with good olive oil
  • Drizzle with crema
  • Sprinkle with cracked black pepper and/or cayenne
  • Place a heaping mound of microgreens atop the soup
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Veggie

Maroulosalata

one and a half slices greek greek salata salad recipe
one and a half slices recipes local delicious food

Maroulosalata

one and a half slices greek greek salata salad recipe

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

what you need

1/2 head romaine lettuce, sliced into strips

1 small cucumber, diced

1/3 block fresh feta cheese, crumbled

4 green onions, diced

1 bunch of dill, coarsely chopped

juice from half a lemon 

1/3 cup good olive oil

Salt and Pepper to taste

how to make it

Add your romaine lettuce, diced cucumber, feta cheese, green onions, and dill to a large solid bowl.

Mix lemon juice, olive oil, salt, and pepper together together well.

Pour over vegetables, toss to combine, and enjoy fresh!

 

🥗🥒🥬
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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
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

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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August 4, 2021 1 Comment
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
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Veggie

Mushroom Lentil Stew

mushroom stew lentil OneandahalfSlices One and a Half Slices weeknight recipe easy
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Mushroom Lentil Stew

mushroom stew lentil OneandahalfSlices One and a Half Slices weeknight recipe easy

In recent weeks rolling out of the summer months, I’ve been feeling overindulgent when it comes to food. Too much, too extravagant, not enough appreciation for simple, vibrant flavors and how they nourish a body. So I’m rolling back to simple, hearty, (mostly) vegan foods until Thanksgiving. Queue up the following series of fall-esque, hearty, healthy, locally-sourced, (mostly) vegan/vegetarian dishes. Take this stew for example. It has all the body and personality of a meat-based stew conceived of French lentils, soy sauce, white wine, hearty greens, and an unabashed serving of mixed mushrooms. (and yes, I sprinkled some Parmesan cheese on top for good measure) WELCOME TO FALL! 🍂🍁🍄 And shout out to The First Mess for the base recipe! 

what you need

1 cup French lentils, rinsed

2 tablespoons olive oil

2 finely diced shallots

2 finely diced garlic cloves

~1 pound mixed mushrooms! (any mushrooms! all mushrooms! bring them all!)

2 tablespoons fresh thyme leaves

1/4 cup white wine

2 tablespoons soy sauce or tamari

2 cups vegetable broth

1 tablespoon red pepper flakes

1/3 cup plant-based milk (I use Macadamia) or whole milk

3-4 stalks of kale, Swiss chard, or mustard greens

(optional) grated parmesan  cheese for topping

(optional) crusty bread for toasts!

🍵

how to make it

Boil lentils until tender, ~20 minutes. Drain and set aside.

While lentils cook, pour olive oil into stew pot or Dutch oven over medium heat. Add shallots and cook until translucent, ~4 minutes. Add all the sliced mixed mushrooms to the pot and cook for 1-2 minutes more, until mushrooms begin to glisten. Season the mixture liberally with salt, black pepper, the thyme, the garlic, and the red pepper flakes. Give it a good stir and let sit for 1 minute more.

🧅🧄🍄

Add the white wine and the soy sauce (I use tamari) and stir, cooking for ~3 minutes more. Add the drained lentils, the vegetable stock, and the plant-based milk, and bring the mixture to a slight boil, perhaps increasing the heat to medium-high.  After the mixture boils lightly for 5-7 minutes, ladle half the soup into a blender and puree until smooth. Return the smooth mixture to the soup pot and stir until combined. 

🍾🥄

Slice the kale into thin strips and add to the pot, stirring the entire mixture together. Cover and let simmer for anywhere from 5-15 minutes. The mixture should be thick and creamy, but you are welcome to thin it out with additional broth. Check for seasoning adding salt and pepper as desired. Serve with a sprinkle of parmesan cheese on top and a slice of crust hearth bread!

 

 

Other Soups and Stews
oneandahalfslices tomato soup recipe summer

Tomato Soup

Everyone needs a good, solid, simple tomato soup recipe because, let’s face it, if you’re past the age of 5, Campbell’s just doesn’t cut it. I don’t claim that this will be the best tomato soup you’ve ever tasted, but it is very straightforward and easy to whip up during the summer months when there is an excess of tomats. So get your grilled cheese ready (recipe to follow), turn on the oven, and slice up your beautiful reds. 🍅

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August 28, 2021 2 Comments

Tuscan Chicken Soup

This soup, above all, is warm. Just warm. Super freaking cozy while maintaining a light level of flavor profile intrigue. It’s a curious little sweater of a soup for fall and winter evenings that takes exactly 1 hour to get on your table.

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November 25, 2024 No Comments
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.

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October 21, 2020 1 Comment
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Veggie

Pasta Verte

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

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. The Piemaker says this dish looks like green slime, but acquiesces that it is flavorful, abundant, and filling. 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. Still not sure you want to try this?… watch David’s Reel. Also, if you feel like following his lead and listening to Nick Drake while you cook, you won’t be disappointed. I did. And to make up for my absence over the past 10 days, I’ve got a little gift for you at the end…🌷

what you need

1 bunch of kale (note: original recipe indicates spinach can substitute for kale. I found this made my sauce thinner and the dish not as hearty. Stick with the kale)

1 bunch of fresh basil

2 garlic cloves

1 head of broccoli, florets cut off

1-1 1/2 cups of fresh green peas

1 lemon

1 substantial glug of olive oil

1 cup parmesan cheese

1/2 cup pine nuts, lightly toasted in the oven (note: original recipe indicates pine nuts OR hazelnuts. I am the world’s BIGGEST hazelnut fan but felt that the hazelnut flavor didn’t serve this dish as well as the pine nuts. Pine nuts are more expensive for sure. Almonds might be worth a try…)

2 servings bucatini pasta (note: try as I might, I could not locate bucatini, so the first time, I used an egg-based tagliatelle. Normally, I prefer egg-based pasta (especially in my Essential Bolognese sauce), but this dish is really better with an all wheat pasta. Boxed is actually best. The second time, I went for macaroni (pictured above… long, uncut macaroni). This worked better than the tagliatelle but I really recommend the bucatini). 

Lots of sea salt and cracked black pepper

how to make it

Fill a large saucepan with water and bring to a mild boil on the stovetop. Not a particularly deep soup pot.

Add pasta and stir. Break the leaves off the kale bunch and submerge in water on top of pasta, halving the garlic cloves and setting them on top (careful not to lose them! do not stir). Once kale is bright green and wilted, ~5 minutes, remove it and the garlic with tongs and add it to the blender. Return to the pot and add the peas and broccoli florets, cooking until bright green, ~3 additional minutes. Again, you’re looking for the bright green color. You know, the one you’re seeing everywhere these days – the color of new, springtime leaves. 

While the broccoli simmers, add the basil and 3/4 cup grated parmesan cheese to the blender. Squeeze the lemon on top and add a hefty glug of olive oil. Add salt and black pepper to taste. Transfer 3/4 of the broccoli florets to the blender, leaving the smallest florets in the pot with the pasta. Transfer about half the peas as well. Add maybe 1/4-1/2 cup of pasta water and blend the mixture. You don’t want this to be too runny. The consistency you’re going for is pesto or slightly thinner. Add pasta water slowly. Sample for taste.

Drain the pasta, and remaining peas and broccoli, and return the drained ingredients to the saucepan (removed from heat). Pour a small palette of green pesto on each of two plates… a bed on which your pasta mixture will rest. Add the rest of the green mixture to the saucepan and stir with tongs to combine. Swirl the pasta around the tongs and gently lift several little swirls of pasta onto the bed of pesto on each plate. Take some of the small broccoli florets and peas with you. Then top with salt and black pepper.

Sprinkle on your reserved parmesan cheese and toasted pine nuts, and you’re ready to serve!

Keep reading for the Windows Open playlist…

1
2
3

Now, since I’ve neglected posting for almost two whole weeks (I’ve been outside enjoying the springtime, of course, and experimenting with some new recipes for you all), I decided I would make it up to you by providing a Spring 2021 Windows Open playlist (alternate naming convention: Spring 2021 Windows Rolled Down playlist; hat tip Amos Lee). I don’t use Spotify, otherwise I would have uploaded it there, but here is a YouTube link. The full track list is below. Happy Spring! 🍓🥦🧄🌷🌱

  1. Indonesia – Amos Lee
  2. Windows Are Rolled Down – Amos Lee
  3. Arms of a Woman – Amos Lee
  4. This is the Thing – Fink
  5. C.R.E.A.M. – El Michels Affair
  6. The Last Cherry Blossom – RudeManners
  7. Fade Into You – Mazzy Star
  8. The Only Living Boy in New York – Simon & Garfunkel
  9. How We Operate – Gomez
  10. Past the Mission – Tori Amos
  11.  Cornflake Girl – Tori Amos
  12. One – Tina Dico
  13.  The Sea Symphonic Tales version – HAEVN
First attempt with egg pasta, spinach, and hazelnuts
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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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