Tag: lime

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Sweet

Key Lime Pie

one and a half slices key lime pie florida summer recipe
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Key Lime Pie

one and a half slices key lime pie florida summer recipe

(refresh August 2024) Let me start by saying that I don’t like key lime pie. Don’t get me wrong, I love pie… just not key lime pie. Cold, custard-y pies have never been my thing. So when a good friend of mine went on a key lime pie baking binge one summer, I wasn’t thrilled. This pie changed my mind. It is as light and airy as crisp, springtime air, with a tangy, vibrant flavor reminiscent of the place where Key Limes originate – The Florida Keys. It also isn’t sickeningly sweet like so many restaurant-grade key lime pies. The luxuriously silky whipped cream topping allows you to control a bit of the sweetness as well. In short, this pie is spring and summer, Florida, and sunshine in dessert form, and it has been made, at this point, over a dozen times. And, yes, you can make it with your run-of-the-mill Persian limes if you can’t find Key Limes.

what you need

Crust

1 1/2 cups finely ground Graham crackers

2 tablespoons sugar

7 tablespoons butter, melted

salt

Filling

1 1/2 tablespoons lime zest

3 large egg yolks

14 oz sweetened condensed milk

2/3 cup fresh lime juice (from ~10-12 Key Limes or 3-5 Persian limes)

3/4 cup heavy whipping cream

1 tablespoon sugar

how to make it

Make crust. Heat oven to 350 degrees. Combine Grahams, sugar, and salt in bowl and mix. Mix in butter until all Grahams are thoroughly coated and press crust with fingers into the bottom of a glass or ceramic pie dish. I like to add a dash of cinnamon to my crusts. Bake crust for ~10 minutes until the Grahams begin to darken in color.

Make filling. Beat zest and egg yolks together until the yolks begin to thicken, ~5-7 minutes. Add condensed milk and continue to beat until thick, ~3 minutes. Stir in lime juice until completely combined. Pour mixture into pre-baked pie crust and bake for another ~10 minutes, or until filling is set. Place pie in fridge to cool completely before topping, ~1-2 hours. 

Make topping. Whip cream with desired amount of sugar. Pile and spread cream on top of pie. It is not necessary to spread cream all the way to the edges; just do what you feel. Chill pie an additional 2-3 hours to ensure it is completely cool before slicing. Top with Graham cracker crumb sprinkles, lime zest curls, and/or lime wedges. 

#saltlife

I am from Melbourne Beach, Florida. From a long, skinny barrier island that runs some 100 miles down the East Coast of the state, beginning at Cape Canaveral and the home of NASA and ending level with Lake Okeechobee. Only accessible via bridge (albeit short ones), Melbourne Beach is a magical place in Florida insofar as it is one of the last places in Florida to have escaped abrasively flamboyant tourism. Disney World does not reach there, and it is still entirely possible to find a beach without another person on it and kayak a river in the company of manatees and dolphins. One of the best things about Melbourne Beach (aside from perennial sunshine) is the width of the island itself, at times no more than 1/4 mile wide, meaning you can get from a brackish fishing oasis to the Atlantic Ocean in 5 minutes on foot. Floridians can be a little cultish when it comes to Florida identity. When you live in a place where more than 85% of the population are tourists, it really means something to be a Local.

So let’s talk about some Melbourne Beach gemstones. 

Longdoggers. Longdoggers is the quintessential Melbourne establishment. The original sits right on A1A beachside, but with 6 different locations, you’re never far from killer waffle fries and house-brewed Hatteras Red beer (brewed just across the bridge at Intracoastal Brewing). Longdoggers sells a variety of LOCAL t-shirts and actually lives into that brand, sponsoring many of the local surf competitions and recreational sports teams. It also sponsors local beach cleanups and has a strong commitment to reducing the environmental impact of its establishment. As they say, “we live here.”

Sunrises. Obviously, on this side of FL, the sunrises are better than the sunsets. I’ll keep it simple. Don’t miss them. Head to the beach, consider a sunrise beach run, then over to The Blueberry Muffin for… a blueberry muffin.

German Food. Oddly enough, some of the best German food I have had outside of Germany is served in a house on the riverfront in south Melbourne Beach. Cafe Coconut Cove is local, secluded, authentic, and pretty romantic. 

South Beaches. I’ve noticed that the Satellite Beach and Indialantic beaches have become more and more crowded in recent years, with expanded parking and lower speed limits on A1A due to crowds. For a more secluded beach experience, head south. Beaches such as Ponce de Leon beach will have a fraction of the folks.

Kayaking. There are about 100 places to kayak and paddleboard in Melbourne, but, again, for a more authentic and remote experience, consider heading south. To rent a kayak and head out among the dolphins, you’re looking for Honest John’s Fish Camp. 

Fresh Fish. The freshest fish in Melbourne is obviously caught yourself, but if a fishing charter isn’t on the agenda, there are several places to get fresh catch. (If a fishing charter is on your list, Captain Nathaniel Lemmon’s river fishing charters are solid). Clayton’s in Rockledge or The Green Turtle  on Eau Gallie both have fresh selections.

Causeway Runs. There are three main causeways leading to the Melbourne Beach: 192, Eau Gallie, and Pineda. 192 will provide the easiest run as it is the shortest of all three bridges. Pineda would be the best run as it is the tallest and crosses two rivers: both the Indian River and the Banana River. But there is no sidewalk. Epic fail Melbourne, FL city planners. Eau Gallie causeway is your ticket. At medium height and with ample sidewalk, it provides wonderful views running from mainland to beachside, then on down Riverside Drive. 

Rocket Launches. Melbourne is a unique place to watch a rocket launch. If you’re up near Pineda on the beachside or at one of the Patrick Air Force Base beaches, the sonic boom will ripple the water around your waist. SpaceX is sending something up once every couple of weeks these days and also continuing to practice its re-entry and water landings, which can be fun to watch. 

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Cocktail

Summer in Madrid

one and a half slices oneandahalfslices cocktail recipe Instagram inspiration summer
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Summer in Madrid

Loosely based somewhere afloat in the Atlantic between a French 75 and an Aperol Spritz, I bring you Deep Summer. (And yes, our Ginger really did spend a summer in Madrid…)

☀️

what you need

1oz strawberry simple syrup

1/2oz fresh lime juice

(optional) 1oz floral gin (I like The Botanist)

3-4oz prosecco

For strawberry simple syrup: 1 pint of strawberries and equal parts sugar to your water (so, 2 cups of water and 2 cups of sugar). 

how to make it

Combine strawberry simple, lime juice, and gin (if using) in a cocktail shaker with ample ice. SHAKE SHAKE SHAKE. Pour into a tall-stemmed champagne glass (the only kind) and top with prosecco. 

To make strawberry simple syrup: combine 1 pint of fresh strawberries (halved with tops removed) with equal parts water and sugar. Boil on medium heat for 15-20 minutes, remove from heat, allow to cool, and strain into a mason jar. Will keep in the fridge for several weeks. 

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Cocktail

Tequila Wiretap

one and a half slices tequila craft cocktail recipe locally sourced ingredients virginia
one and a half slices local simple recipes food

Tequila Wiretap

aka The Infante
one and a half slices tequila craft cocktail recipe locally sourced ingredients

Something really crazy is happening… we are drinking tequila 💀 This cocktail is super unique. You want a clean, white tequila. It’s giving coconut and summer, but there is neither coconut nor summer in the cocktail. It is creamy without having any cream. You’d think the nutmeg would signal Christmas but it doesn’t (but it could…). This is one of the most enigmatic cocktails I have ever tasted. And it belongs… everywhere. 

what you need

for The Tequila Wiretap

*tasting notes of summer and getting into trouble in foreign countries

2oz white tequila (I used Casamigos)

1oz fresh lime juice

1oz orgeat syrup

1/2oz fresh blood orange juice

for the traditional Infante

*tasting notes of creamy July heat, a little bit like coconut even though there is none, and some say it tastes like soap (the same people who dislike cilantro…)

2oz white tequila (I used Casamigos)

1oz fresh lime juice

1oz orgeat syrup

1tsp rose water

how to make it

Add all ingredients to a cocktail shaker with ample ice. SHAKE SHAKE SHAKE. Pour into a little coup glass and top with some fresh grated nutmeg.

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Cocktail

Cherry Blossom Cocktail

one and a half slices the cherry blossom cocktail mocktail recipe local washington dc
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

The Cherry Blossom Cocktail/Mocktail

This spring I’ve been pretty clean (you know, #equalpartsdisciplineandindulgence). When I’ve been indulging I’ve been making new friends; namely, Bo & Ivy Distillers who recently opened their tasting room and released their first bourbons out of Ivy City. After quickly snagging a bottle of the Distiller’s Reserve bourbon, I was gifted a bottle of their Spring Gin which has undertones of cherry, rose, and bergamot. Hmm… what to do with that?! The answer came easily enough since I had recently mastered a new go-to spring mocktail leveraging one of my all-time favorite cocktail ingredients: Damask Rose Water. The result is that this indulgence comes in two forms: cocktail and mocktail. This, my friends, is springtime in a glass. If you need to freshen up, leave the gin. If you’re down, 1oz of Bo & Ivy has you covered.

what you need

1 oz fresh squeezed lime juice

1 teaspoon fresh rose water (lately I am in love with all things Erbology)

2 oz plain tart cherry juice (no juice blends please)

1 demerara sugar cube or a teaspoon of unrefined sugar 

6 oz sparkling water (I use Perrier)

(optional) 1 oz Bo & Ivy Spring Gin (or floral gin of choice)

how to make it

[ mix ] stir lime juice, rose water, cherry juice, and sugar together in a stemmed glass

[ top ] add several 1/2 inch ice cubes and then the sparkling water, and then mix until just combined

[ garnish ] with a lime wedge

[ enjoy ] fresh

🍒🍒🍒
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Omni Veggie

Stir Fry

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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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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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Veggie

Guacamole

one and a half slices guacamole recipe mexican food
one and a half slices recipes local delicious food

Guacamole

one and a half slices guacamole recipe mexican food
mexico-icon-png-picture-697490-mexico-country-png-mexico-map-icon-png-512_512

The avocado is native to… Mexico! The growing season peaks in the summer but avocados are prevalent year-round (PSA: this post is NOT local). Then there is the less-desirable, much larger Florida avocado, which is less preferable for guacamole due to its high water content.

The avocado has an extremely high fat content with about 20g of fat per cup. But it’s  the good kind of fat (yes, there is a good kind). We actually really need healthy fats in our diet which is why I am not high on low-fat or non-fat things. When you eat fat, eat real fat (e.g., avocados, nuts, coconut, yogurt, cheese) and when you’re going to eat sugar, eat real sugar (e.g., fruit, honey, maple syrup).

High in fiber, potassium, and vitamins, avocados are super nutritious. Honestly, most of the fat in a snack of chips and guac is in the chips… Which is why I recommend serving guacamole with carrot sticks and cucumbers. You’ve probably all heard my healthy living rule of thumb by now: if you do nothing else, don’t eat anything that comes in a package. Easy rule to follow, right? I’m convinced it’s the single best thing someone can do for themselves, followed closely by eliminating soda, juices, and flavored waters.

Now let’s talk about avocado skin and… skin. Avocado is a skin food. It is the single best moisturizer and face mask money can buy. It probably sounds crazy but… you’ve got to try this, if for no other reason than to turn your face green and provide some entertainment value to your cohabitant. Turn the leftover avocado skins inside out and smear the remaining pulp onto a clean, dry face. Massage the pulp into your skin until your face adopts a green-ish hue. Let sit for 10 minutes, gently remove with warm water, and pat your face dry. And just like that… baby face. Another solution to face or body moisturizer is to buy straight cold-pressed avocado oil in the grocery store and use it similar to coconut oil. Avocado oil can be a bit heavy, so use it sparingly. 

Finally, it is no secret I am a fan of bowls. Bowl diets. Weeknight bowls. Themed bowls. Guacamole (or just plain avocado) is the perfect and necessary addition to a Mexican-themed bowl. Simply put, avocado is one of those hearty fruits that can stand on its own as a main course… like a sweet potato, a russet potato, or a Portobello mushroom. It is incredible how little the body actually needs to sustain itself (especially when we consider the portions restaurants deliver). It is also incredible how much protein we actually consume. To avoid giving an unsolicited lecture, I’ll simply head nod to Michael Pollan. Depending on your level of interest and amount of free time, here are three resources that make the case for altering the Western notion that a large piece of meat has to appear as the centerpiece of every plate:

  1. For those with 15 seconds: “Eat food. Not too much. Mostly plants.” – Michael Pollan
  2. For those with 15 minutes: Unhappy Meals, Michael Pollan for NY Times
  3. For those with 15 hours: In Defense of Food (also, The Omnivore’s Dilemma and The Botany of Desire).’

what you need

1 ripe avocado

Juice from 1/2 lime

1 small tomato, finely diced

1/4 sweet onion, finely diced

1/2 jalapeño pepper, finely diced

Fresh cilantro leaves

(optional) 1 tablespoon whole grain mustard

(optional) 2-3 tablespoons crumbled goat cheese (I use about 1/4 of a half goat cheese brick)

Salt, pepper, and cumin to taste

For serving: corn chips (I like salted blue corn chips), carrot sticks, and cucumber slices

how to make it

Cut avocado in half and remove pit. In a ripe avocado, the pit should come out easily when tapped with the blade of a sharp knife and twisted. Spoon avocado pulp into small mixing bowl and mash with a fork to desired consistency (I like to leave mine a little chunky). (Save the skins!)

Add lime juice, chopped cilantro leaves, salt, pepper, cumin, and mustard, and stir until just combined. 

Add goat cheese, mashing it gently with a fork and combining with avocado mixture until little white pieces are still visible. 

Finally, mix in tomato, onion, and jalapeño pepper.

Top with: pomegranate seeds or bacon pieces or more cilantro leaves.

Serve with: blue corn chips, carrot sticks, and cucumber slices. 
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