Tag: mexican

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Omni

Tortilla Soup

one and a half slices mexican tortilla soup sopa recipe easy weeknight
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Makeshift "Sopa de Tortilla"

one and a half slices mexican tortilla soup sopa recipe easy weeknight

I say “makeshift” because you can’t yell at me for being inauthentic if I never claimed it were authentic. In truth, I’ve got no idea what traditional Sopa de Tortilla is like, but I do know that I watched a rad vid of someone making a clearly Mexican-inspired soup and got inspired myself. So here we have a weeknight Mexican soup that will warm up any chill with its spice and quench that mole craving. The flavors here are perf and if you go the extra mile to top it with crunch and fresh, you won’t regret it. Fair warning: this soup is SPICY! Happy Winter!

🌮🌮🌮

what you need

2 chicken breasts or 4 chicken thighs

6 cups chicken broth

Salt, Pepper, and Olive Oil

2 poblano peppers

2 jalapeno peppers

1 white onion

4 cloves garlic

4 roma tomatoes

2 cups fresh or frozen yellow corn

1 can black beans

1 tablespoon: cumin, paprika, chili powder, crushed red peppers, dried oregano, & dried cilantro 

1 tablespoon raw cacao powder

For serving: 2 portions: 1 avocado, fresh cilantro, 1/2 diced red onion, 1/4 cup plain Greek yogurt, 2 plain corn tortillas, 1 cup shredded white cheese (I use Oaxaca cheese)  

*Note: if you have dried Mexican chipotles or anchos, by all means, go ahead. You can rehydrate the dried peppers in the soup and blend them up with the tomatoes for a deeper, mole-style taste. 

how to make it

Salt and pepper the chicken on both sides (if your chicken breasts are super thick, you may want to cut each breast in 3-4 thinner pieces). 

In a large soup pot, add 1-2 tablespoons or olive oil and brown the chicken on both sides. Remove chicken to a plate and set aside. Scraping up the browned bits on the bottom of the pan, add a few more glugs of olive oil, and send in the diced white onion, poblano peppers, jalapeno peppers (with seeds), and garlic. A thick dice is just fine. 

Once the veggies are slightly soft, send in the spices. Stir thoroughly. After ~2 minutes over medium heat, add about 1/2 cup of water to completely deglaze followed by all the chicken broth. Add back in the large pieces of chicken along with the cacao powder, stir thoroughly, and simmer gently for 1 hour or until chicken is tender. 

Remove chicken from pot to a plate and shred it thoroughly using a fork and knife. Halve the roma tomatoes and add to a blender along with ~3 cups of soup liquid. Blend until well combined and return the puree to the soup pot on the stove. 

Add the shredded chicken, corn, and drained black beans into the soup, stir, and simmer for an additional 20-30 minutes on low. Taste for flavor adjustments. While the soup simmers, cut the plain tortillas into strips, fry them up in some oil, and toss them with salt to create little crispies. 

Once the soup is ready, place a small pile of tortilla crispies in the bottom of a soup bowl topped with some shredded white cheese. Ladle soup into bowl. 

Top with more crispies, more cheese, half an avocado diced, a dollop of yogurt, and fresh cilantro.

Enjoy the heat! 🔥

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Sweet

Coricos Cookies

one and a half slices Mexican coricos masa harina corn cookies recipe piloncillo
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Coricos

also known as Mexican Corn Cookies

Recently I took an incredible trip to Mexico. Not because Mexico is incredible. But because the dance and stretch of Mikkala at Living Yolates, and the flavor and nutrition of Sarah at My New Roots… are incredible. Among the many personal discoveries of the trip were a few culinary tidbits that I’ve brought home (along with an early morning yoga mat/kitchen dance routine that will live in my heart and my home forever):

  • Masa Harina and the riotous deliciousness of Mexican gluten-free pastries (I kid you not… ya’ll know I am not gluten-free). 
  • Falling back in love with cacao nibs
  • Creamy cashew-based inspo
  • The difference between virgin and non-virgin (aka slutty) coconut oil
  • AMARANTH!

Much of this will find its way here over the next several months, I’m sure, but for now, I give you the most delectable gluten-free delight. My new favorite cookie. The masa harina corn cookie. And before you freak out, masa harina is easy to find. Bob’s Red Mill makes it and I got mine at Whole Foods. 

🌽🌽🌽

One other note on [sugar]… technically these are supposed to be made with piloncillo which is a crystallized sugar used extensively throughout Mexico made directly from the juice of the sugar cane. Here in the States you might know it as turbinado sugar. You can get piloncillo at most grocery stores with a Latin section like Giant, but in this recipe I chose to make the syrup using my new favorite coconut sugar (another discovery in Mexico). And yes, if push comes to shove, you can just use regular cane sugar or brown sugar (cane sugar + molasses) to make the syrup, but both coconut sugar and turbinado sugar add some subtle nuance to the flavor that I prefer. 

what you need

[SYRUP]

1 cup water

1/2 cup coconut sugar or 1 chunk of piloncillo

1 cinnamon stick

1 star anise

1 whole clove

 

[DOUGH]

1 cup butter (at room temp)

2 eggs (at room temp)

4 cups masa harina

1 1/2 teaspoons baking powder

salt

 

[OPTIONAL VARIATIONS]

1/2 cup dried cranberries

3-4 tablespoons shredded, unsweetened coconut 

1-2 tablespoons fresh honey

how to make it

Preheat oven to 350. 

[make syrup] Place all ingredients in a small saucepan and heat until just boiling. Reduce to a low simmer and let simmer away for 15 minutes until a very light syrup forms (no need for 100% syrup consistency). The mixture will reduce by approximately half and make your kitchen smell amazing in the process. Remove the cloves, cinnamon stick, and anise, and let the mixture cool in a glass while you make the dough. 

[make dough] whip the butter together with salt using a hand mixer until extremely fluffy (like soft kittens or puffy clouds). Add eggs and continue mixing until combined. Add masa harina and baking powder and, using a rubber spatula, mix the dough until it begins to incorporate. Then slowly, in batches, pour in the syrup and mix the dough with the spatula until combined. If your dough looks slightly dry (mine did), don’t hesitate to add a tablespoon or two of fresh honey. See pictures below for reference.  

[shape & bake] traditional coricos are made to look like thin little donuts (like simit, if you are familiar with Mediterranean cuisine). Roll little bits of dough out using your hand and form the little circles, placing them on a parchment-lined baking sheet. You can also just make the cookies in the shape of little round pats. These cookies will not spread, so choose your shape wisely. 

[get fancy] these cookies are mildly sweet and pleasant on their own, however if you want to spice them up a little like I did, add the cranberries and coconut to half the dough. The little round pat cookies are the cranberry ones and then little circles are the plain ones. See pictures below for reference.  

Dough + Syrup
Finished Dough
Dough + Cranberry Coconut
Categories
Veggie

Salsa

one and a half slices mexican salsa recipe food
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Easy Chopper Salsa

I’ve got a couple salsa recipes but this one came to me by way of my CSA, Potomac Vegetable Farms. They have “salsa boxes” all summer long which basically equate to put-all-of-these-things-in-a-chopper-and-hit-GO. And there you have it. Salsa. This recipe makes a fine, juicy salsa where I sometimes prefer a more pico de gallo style chunky salsa. The flavor is definitely better in this one, though. If you want a little added chunkiness and crunch, that is what the optional cucumber is for!

what you need

1 shallot

1 hot pepper

2 small sweet peppers

3-4 small-medium tomatoes (yellow ones, green ones, red ones, cherry ones, literally whatever)

2 glugs olive oil

1 bunch cilantro, finely chopped

Salt and Pepper to taste

Juice from 1 lime

(optional) 1 small cucumber, finely diced

how to make it

Place shallot, hot pepper, sweet peppers, and tomatoes in a small chopper and chop until just fine enough. You may need to do this in two or three batches. 

Add the olive oil, cilantro, salt, pepper, and lime juice, and stir until blended. 

Stir in the cucumber, if using.

 

Enjoy with chips and vibey summer cocktails!

🥗

🌶️🍅🥑

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Jamon con Melon

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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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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
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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one and a half slices shishito peppers recipe local

Shishito Peppers

This is my new favorite summer appetizer. I cannot believe my CSA has had fresh, local shishito peppers almost every spring/summer week for two years and I did not know how to prepare them! This really is the simplest party appetizer you could possible make. And SO salty and delicious, with excellent flavor. They aren’t spicy unless you want them to be! The natural shishito is sweet and earthy with very delicate flesh.  

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Categories
Veggie

Black Bean Bowls

oneandahalfslices black bean bowls homemade grilled corn mexican
OneandahalfSlices food blog recipes One and a half Slices Virginia eat local

Homemade Black Beans & Bowls

oneandahalfslices black bean bowls homemade grilled corn mexican

Man, I gotta say, bowls have to be the biggest culinary hack for weeknight dinner. They are so easy there is a whole line of mainstream, not-quite-fast-food restaurants built around their creation: Cava, Chipotle, Sweet Green… the list goes on. If they are simple enough for mainstream restaurants to churn out at the core of their business model, they are certainly simple enough for you to make at home on a weeknight. These Mexicali bowls are one of my standbys. The recipe I’m going to give you is for homemade black beans which, after you make them once, you’ll never buy another can of black beans again. The format is similar to the Anson Mills Red Island Sea Peas recipe. Then I’ll leave a few bowl assembly hints for you at the bottom.

Pro tip: get a grill.

#summervibes

🌽🥑🌶️

what you need

For the black beans:

5 cups raw black beans, soaked in water overnight

2 jalapenos or other hot peppers, minced

1 yellow onion or two shallots, minced

half an orange

salt and pepper to taste

1 vegetable bouillon cube

3 cloves of garlic, minced

Suggestions for the bowls:

1 cup of brown rice, cooked according to package

1 cup of homemade black beans, cooked according to this recipe

half an avocado, sliced

one cob of grilled corn, cut off the cob

one bell pepper, raw or grilled

half a roma tomato, or, use some homemade salsa and/or guacamole

half a jalapeno pepper, sliced thinly

fresh cilantro and/or parsley

(optional) protein of choice, chicken or steak, done your way on the grill

(optional) cotija cheese

how to make it

Beans. Soak your black beans overnight in water. The next day, drain them, strain them, and prepare them for cooking.

Heat a tablespoon of olive oil in a large saucepan over medium heat. Add the onion, peppers, and garlic, and sauté a minute or two until soft. 

Add the beans to the sauce pan along with 5 cups of water, the vegetable bouillon cube, and salt and pepper to taste. Squeeze the half orange into the beans then place the expressed half orange face down in the beans, cover, and simmer for two to three hours or until beans are tender. If the liquid is not evaporating, you can simmer the beans uncovered for the final hour.

Bowls.  Bowls are more assembly than anything else which is what makes them so fantastic. Start with your cup of rice, then your cup of beans, then the world – or in this case, the bowl – is your oyster. Add your protein, your pepper –  grilled or raw, your tomato or salsa, your avocado or guac, your grilled corn, and garnish with fresh herb and cheese of choice. You’ve got yourself a weeknight dinner. You’re welcome.

Oh, don’t forget the lime wedge!

Like these bowls? Try the Turkish Kebab bowls next (coming soon!)

Bean Prep
Fall Cocktail - Lost Plane
Grilled Things
Finished Bowl
Endless Weeknight Dinner Ideas
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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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